Kamado Joe DōJoe - Pizza Cook & Review - KJ Do Joe

[@waynebelloir7343]

Good job on the kj i also use the kj and karu 16 i think your thoughts and mine are towards one of the products

[@TomVoyageuk]

They're both great pieces of kit, but I think i'll stick to the Karu16 for pizza!

[@christopheranthony7644]

Tom. Not related to this vid, but could you please tell me where you got the stainless steel CART that you have the Karu 16 sitting on in the 8:44 min video please. Thank you.

[@TomVoyageuk]

Hi Christopher, this is the Keter Unity XL, if you have a look through my videos I've done one on this 👍

[@christopheranthony7644]

@@TomVoyageuk Thank you so so much just watched it. 👍🏻👍🏻

[@dinodog23]

Great review. I was thinking about buying this addition and watched your video first. What brand grill gloves are those?

[@FatMeatsFireBBQ]

Looks awesome!! 🔥

[@dahteddybear328]

I think it needs a dome attachment to allow heat to sweep from the back to the from of the dome then back out, thats how the GOZNOY gets such great heat levels. might weld something up

[@TomVoyageuk]

The KJ has a dome lid though, so i doubt it would make much difference, I think its ok for slower baked pizzas, but doesn't do as well as Ooni or Gozney to make Neapolitan style pizza

[@rbiv5]

This is the best performance I have seen on this product. I think it's bc Tom is a pizza person like most of us. However, my concern with these BBQ ovens is that they don't generate enough top heat to brown the crust. It seems like this unit did OK. I like how you would get a good coal or wood flavor. However, I woukd investigate any of the Ooni ovens if you want to get into serious pizza making.

[@TomVoyageuk]

Thanks so much! Glad you enjoyed the video! Next time I would use the KJ recipe which includes sugar and syrup, which would help give a more brown bake on the crust, I would also leave it on longer maybe 8-10 minutes

[@SpYucaipaSoCal]

I’ve been experimenting with temps and if you like non burnt bottom then go 425 to 450 degrees. At 550 you can get away with fast cooking but at 600 prepare for black bottoms.

[@TomVoyageuk]

Great tips there! Thank you for sharing! I found that unlike the Ooni pizza ovens I usually use on my channel, the KJ is a much slower process, but delivers a crust more typical to NY style or takeaway style that have been baked for 10 mins or so in a lower temp gas oven. I would like to try it with a Detroit style pizza! In the past I have cooked a Chicago deep dish pizza on the KJ but as you mentioned above the bottom burned

[@victorarmenta6467]

Will this work for my Kamari Joe kettle Joe?

[@TomVoyageuk]

good question but i can't say for sure, best looking at the KJ website for measurements and then measure your kamado

[@cjaquilino]

Not super familiar with kamados but could you lay the coals stacked a bit higher on one side of the oven to get a higher rising flame on one side? Throwing wood on the lump charcoal should help with that too. I feel like you need a flame coming up through the grills on one side to get better top heat.

[@TomVoyageuk]

You could and I did think that but the problem there is you would quickly exceed the 700f heat limit of the DoJoe too

[@Timo-qb1gf]

How would this work without the Dojoe accessory? Ie. Cooking it blind.

[@TomVoyageuk]

You would just have to guess, and take a peep every so often. I have cooked pizza on KJ before without dojoe but found that the heat coming all from the bottom didn’t make for a great pizza cook

[@G4CEFITNESS]

Great video mate! What is your "go to" pizza oven? Oh and.... 🎉🎉FIRST!!😂

[@k1xel]

ooni karu for sure

[@TomVoyageuk]

Such a hard one, but if I had to keep just one pizza oven than all the others, yeah Ooni Karu 16! 😍

[@G17-911]

Thanks Tom. Although I have a KJ also , your pizzas out of the Ooni look much better than this offering.

[@TomVoyageuk]

I would agree! i think ill stick with the ooni for pizza, and the KJ for pulled pork 😀

[@MrBeasty85]

so use that all fuel to cook a pizza for 5 mins😅😅😅😅😅 ..what a waste money ..so 300£ for pizza attachment plus coal hahahahahahahaha talk bout a farse

[@pricey78]

I agree with you! I’ve got the Kamado Classic 3 and considered this DoeJoe but bought an Ooni instead. This is Kamado trying to do a bit of everything rather than focusing on what they do best, cook as a ceramic grill. More a marketing gimmick, not seen any videos that show a great pizza from the DoeJoe. Great effort from Tom though, always good to see - and in this case his video proves my point so well done Tom, saves me wondering if I made a right or wrong choice 😅

[@TomVoyageuk]

Thanks for the comment guys, and yes obviously for the ammount of fuel, it makes sense to cook a few pizzas rather than just one. I will soon be doing a KJ doe jo vs ooni, but really for the same price i would get the ooni every time

[@derekwhoelse8359]

Your temp is too low and should be at least 700 deg. If you cook the pizza too long, the bottom will be too hard. The problem however is to get that temp. The DoJoe is a useless accessory i.m.o.

[@TomVoyageuk]

Agreed, the KJ is a great oven but when compared to Ooni for pizza just can’t achieve the same results. The Dojoe is ok as an add on but for those serious about pizza (especially Neapolitan style) I’d advise getting a dedicated pizza oven,

[@kevinjohnson5210]

I am selling everything I have from Kamado Joe because this company intentionally does not have any desire to allow customers to call them on the phone. Komado Joe is incapable of packaging and shipping items in appropriate boxes, so LOTS of items get damaged - THEN the fun begins, because YOU CANNOT CALL THEM. All of their emails have no employee names on them so you cannot answer emails asking WHO did you speak with ? THIS PRODUCT LINE IS 100% HYPE, INFLUENCERS, ADVERTISING, MARKETING, and a point of sale credit card system.

[@TomVoyageuk]

Thanks for watching