Kamado Joe setup hacks and killer recipes for perfect pizza on the grill.
Пікірлер: 98
@felix19980412 ай бұрын
I wouldnt recommend parchment paper as its coated with either silicon, chromesalts oder PTFE, which are as healthy as they sound. A grill defently exceeds the safe temperature for parchment paper(as seen the paper burnt). With some experience no paper should work fine or maybe try with some butcher paper, as butcher paper usualy dosent have a potentially toxic coating.
@evanfowler8962 Жыл бұрын
This might be my favorite video yet. Keep ‘em coming. Always learning something.
@embersonlybbq1 Жыл бұрын
You’re a gentleman and a scholar and your support means the world to me. Thank you!
@user-dh9rr2no1j Жыл бұрын
Thanks for all the intel, this is really helpful. Pizza looks baller!
@embersonlybbq1 Жыл бұрын
Really appreciate the kind words!
@riverstone59947 ай бұрын
bro cool content honestly thanks for the tips
@embersonlybbq17 ай бұрын
Really appreciate the kind words!
@spacemonkey1983style8 ай бұрын
Looks awesome man!
@embersonlybbq18 ай бұрын
Thanks so much! Appreciate the support.
@mrjohnsonfong11 ай бұрын
Looks great!
@embersonlybbq111 ай бұрын
Thank you!
@FatMeatsFireBBQ9 ай бұрын
Awesome looking pies! 🔥
@embersonlybbq19 ай бұрын
Much appreciated! Thanks for watching.
@user-dx4kd7og4q9 ай бұрын
An Italian friend said to use a wooden peel to put the pizza in the grill ( or wood oven ) and a metal peel to remove it. Works great.
@embersonlybbq19 ай бұрын
Very interesting, what’s the benefit to that?
@hypersonichobo42636 ай бұрын
@@embersonlybbq1 Metal peels are much thinner so it's way easier to get under the dough to remove. The dough at that point is cooked and dry so it won't stick to it like it would when wet.
@embersonlybbq16 ай бұрын
@hypersonichobo4263 great tip! I’ll check that out! Thanks so much for sharing.
@hhernandez1009 күн бұрын
Awesome, the only thing that raised eyebrows is the cut up 2x4 wood pieces. I always use flavored wood chucks but thought a regular 2x4 might have some processing chemical....
@FireWaterCooking Жыл бұрын
you can actually remove the parchment paper after the 1st 2 minutes as it will pull right out...
@embersonlybbq1 Жыл бұрын
That’s a great tip! Thank you for sharing. Always looking for stuff like this.
@anateshel144 Жыл бұрын
What a delicious!! Pizza party!!
@embersonlybbq1 Жыл бұрын
Read books, eat pizza, live life.
@sergiogomez611 ай бұрын
Thanks for the video I have a gathering tomorrow and I am making 8 pizzas. I got dough and sauce from my favorite local pizza joint. Wish me luck
@embersonlybbq111 ай бұрын
Wow, good luck! Which pie are you most excited to make?
@sergiogomez611 ай бұрын
@@embersonlybbq1 literally going to the store tomorrow and gathering a bunch of random toppings so that each pizza is different, but I’m excited about Italian sausage, basil, ricotta cheese, roasted garlic, mushrooms , green peppers and roasted sun dried tomatoes
@embersonlybbq111 ай бұрын
I love it. I think a dollop of ricotta is the most underrated pizza topping of all time. Well played.
@koolenboer4 ай бұрын
Thank you for making this video. Your pizzas look great! I do have a question about your box of paper. I also sometimes made them on my Kamado with baking paper underneath, but then the baking paper was really burned and I found it difficult to get it out. It broke and stuck under the pizza bottom. Do you have any tips on how to easily get the baking paper out of it after baking?
@embersonlybbq14 ай бұрын
Thank you, great question. You’re absolutely right. Since making the video, the best tips I got are to pull the parchment paper out after a minute or so or to use semolina flour on the peel to launch it. Both of those work great. Thanks for watching and the support!
@a.s.5280 Жыл бұрын
Great, thx for sharing. Your can try to use semola instead of the paper underneath the pizza an remove the pan with a fast pull. I use to put the cheese as first layer direktly on the tomatosauce, and the rest (vegetables, meat) on top, so they get more heat and are better baked through with more aroma. And a good portion of olive oil should not be missing 😋 What do you think, is the heat distribution (above/below) evenly, or is there still more heat below, so that it might make sense to insert a second pairs of deflector stones further down?
@embersonlybbq1 Жыл бұрын
Thank you! Great tip on the semola, I’m going to try that on the next cook. I like your pizza construction idea and I’ve been pretty happy with the heat distribution as long as I’m not opening the lid too often. Appreciate you watching!
@oscarnavarro8887Ай бұрын
Hey! Great video, what Kamado Joe are you using? Thanks!
@embersonlybbq1Ай бұрын
Thanks so much! This is the KJ Classic II
@andreworavec2296Ай бұрын
I did like it. Easy explanation. How come second pizza not as much flame? Does it make a difference ?
@embersonlybbq1Ай бұрын
Thank you very much. A lot of the flame in the beginning was just because I had the grill open too long while filming. In general it’s just hot coals with very little flame. Thanks for watching!
@derongreen95918 ай бұрын
Great video! Is that a Kamado Joe Classic or the Big Joe? I have another kamado and would like to give it to a relative and buy a Kamado Joe. I was thinking of the Classic II.
@embersonlybbq18 ай бұрын
Thank you! Yes this is the Classic II. Have had it for four years and I love it.
@derongreen95918 ай бұрын
Just saw where that is a KJ Classic II
@embersonlybbq18 ай бұрын
Such a great grill. Highly recommend.
@matscollin3194 Жыл бұрын
Maybe dumb question, but why do one pierce the bubbles of the crust? Is that to prevent them to burn?
@embersonlybbq1 Жыл бұрын
Not dumb at all. For me when I do it with this type of premade crust, the bubbles get massive and take over almost the entire pizza and the cheese/toppings end up in little piles. Might be worth experimenting when you make yours to see if it’s as bad. Thanks for watching!
@youtubular0078 ай бұрын
My brain can smell that pizza. Looks great! Is the doh-joe unnecessary? Have you tried to use a soapstone yet for the pizza stone?
@embersonlybbq18 ай бұрын
Thanks so much! I don’t think you have to have the DoJoe if you use this setup. Ive used it a few times and like the backstop to be able to get the pie out easily but it is bulky to store. Don’t think you can go wrong. Haven’t done the soapstone yet, you recommend?
@youtubular0078 ай бұрын
@@embersonlybbq1 I haven't tried with a soapstone yet either. Just curious.
@embersonlybbq18 ай бұрын
@youtubular007 right on, I bet it’d be fun
@trent98904 ай бұрын
People don't understand the trick to cooking a pizza on this grill is fire and temp control.
@littlestar573711 ай бұрын
I actually like bubbles on my pizza. But I don't get any during bake. Can you share your pizza dough recipe. Thanks.
@embersonlybbq111 ай бұрын
This is actually pre made dough from our supper market so that’s probably what’s causing it.
@ziruiy.71022 ай бұрын
Your first pizza was burnt 😂 but I believe it tasted good
@cgb13948 күн бұрын
bottom looks burnt. But thinks for sharing and spending the time!
@HoracioChagas4 ай бұрын
We’re planning on getting a kamado, your video was very good and informative. Only problem is I’m craving for pizza now. Honest question: why do you use parchment paper? We usually just place the pizza over the stone.
@HoracioChagas4 ай бұрын
Never mind I watched the video again and you explained it! It’s hard to focus on words when there’s a pizza in display.
@embersonlybbq14 ай бұрын
@HoracioChagas haha, well thank you for watching! The pizza on there is so much fun. Which Kamado are you thinking to get?
@bigmike83973 ай бұрын
I’ve been cooking pizza on my Kamado for years. After cook after cook I use 3 extra bricks that were used to build my house. I double wrap them in heavy duty foil and place them as you did your separators. Stone on top. It gets the pizza higher in the dome and I find it makes for some great pizza. I usually cook around 550-600 degrees for a little longer around 9-11 minutes. And I found it really makes a great square pizza if your into deep dish. So crispy and I’m in Michigan, home of the deep dish. Also I wanna add, I also own the rotating Blackstone pizza grill and it’s not as good as the Kamado. Nice video!
@embersonlybbq13 ай бұрын
Thanks so much! Brilliant idea, I’m going to do a Detroit style artichoke pizza soon and I like your temp and timing. Appreciate the kind words.
@spencercurnutte19714 ай бұрын
Are those classic Joe-size heat deflectors?
@embersonlybbq14 ай бұрын
Yes they are. You firing up something fun?
@spencercurnutte19714 ай бұрын
I have a Big Joe and have used John’s method with the pipe bushings to reduce the temp on the pizza stone. However, I’ve always used the Big Joe deflectors and always have a heat deficiency in the dome. This is a great idea.
@embersonlybbq14 ай бұрын
@spencercurnutte1971 I love it
@ericfaust58768 ай бұрын
Dumb question, but what are the iron spacers?
@embersonlybbq18 ай бұрын
Not dumb at all! I got these from Home Depot, 1.25 inch fireproof iron spacers.
@jackthewack556 ай бұрын
@@embersonlybbq1link?
@innamoramento112828 күн бұрын
what is the three pieces you put under stone ?
@embersonlybbq128 күн бұрын
They are three 1 1/4 inch iron spacers or couplings I got from the hardware store.
@innamoramento112828 күн бұрын
@@embersonlybbq1 okay it looked like terracotta
@renspksАй бұрын
How do you get your kamado to flame like that?
@embersonlybbq1Ай бұрын
It’s a function of clearing out all of the ash, filling up the firebox with high quality lump charcoal and having the lid open for a little too long while I was filming this 😄
@FuturestraderALGOАй бұрын
Use pizzas stainless steel dishes with wholes like restaurants use in ovens
@embersonlybbq1Ай бұрын
Great idea, will be trying that next time. Any other good tips?
@link_716410 ай бұрын
What size pizza was that please?
@embersonlybbq110 ай бұрын
I’m sorry, I didn’t measure. This was pre rolled pizza dough from my supermarket. The weight is 15ozs if that helps.
@lyonsdjr Жыл бұрын
That looks like Publix dough. It calls for 450 degrees. Surprised it didn't burn up....
@embersonlybbq1 Жыл бұрын
Yeah, good eye. Publix pre rolled dough from the deli. Have used it about 25 times and it does really well. Try to keep it under 700 degrees and it turns out fine.
@jeffnatale108410 ай бұрын
just did similar today...except my deflectors , I assume were a little fat soaked, and they burned and smoked, and eventually ignited... live and learn
@embersonlybbq110 ай бұрын
Oh wow, that’s crazy! Was the lid closed or open? Have to imagine it burned off quick at least. You ok?
@jeffnatale108410 ай бұрын
@@embersonlybbq1 im. I'm., the pizza not so much... lid closed till about 500
@embersonlybbq110 ай бұрын
@jeffnatale1084 crazy. Glad you’re ok!
@soulink20164 ай бұрын
Why the f.. would you pop the bubbles ? Asking from italy..
@karlkrasnowsky3895 Жыл бұрын
Why is there so much flame coming off of your grill? I would recommend not adding these large chunks of wood to the top of your lump. Lump itself itself imparts smoke flavor (depending on brand how much).
@karlkrasnowsky3895 Жыл бұрын
Okay, that's not one take. First one shows a bunch of flame (and dirtier deflectors). Were you aiming for a before/after demonstration? And how did the parchment paper so magically disappear?
@embersonlybbq1 Жыл бұрын
Thanks for watching. This was the first pizza while the fire was still going. The coals were still ashing over but we needed to get some food out. It settled down right after and the pizza came out fine.
@embersonlybbq1 Жыл бұрын
We recorded this video on three separate pizza days to highlight multiple cooks and add in a few new wrinkles and tips that I thought would be helpful.
@01LAramsАй бұрын
Damn this is way to complicated I’m just throwing it in the toaster oven
@embersonlybbq1Ай бұрын
Haha. That’s definitely one way to do it!
@timchan33410 ай бұрын
Too much charcoil, a good pizza shouldnt have burnt pepperions!
@Tony-yl1rb8 ай бұрын
Yes it should its a sign of a good pizza maker! And it tastes great
@timchan3348 ай бұрын
@@Tony-yl1rb really, never had burnt pepperions 🤔
@bertvanhaeften66746 ай бұрын
Burned 🙈🙈🙈🙈
@alextgreene100 Жыл бұрын
Only missing the pineapple :)
@embersonlybbq1 Жыл бұрын
I’m genuinely open to the Hawaiian pizza but it’s not in my top 5 ;)
@user-cr7xx4tc8e8 ай бұрын
That first pizza is burnt, that is not going to tase nice!