I always struggle with this accessory. Pizza stone always gets hotter than dome which ends up burning the bottom of my pizzas.
I usually do Neapolitan at 75% hydration.
is something that I am doing wrong?
I am thinking of going back to the setup of two ceramic plates with ceramic cubes in-between. This setup has work better in the past.
Kamado DoJoe not doing the trick
byu/JouVashOnGold inKamadoJoe
by JouVashOnGold
10 Comments
I love my KJ for so many things but pizza is done in an Ooni Karu.
I run into the same issue, I couldn’t find a solution but curious if someone has
My setup, bottom to top (kjc1):
– grates on lower position
– grate extender
– deflectors
– spacers (1/2″)
– pizza stone
Dome temp 850-900. Don’t put any sugar in the dough.
I have same issue
I read the reviews on the DoJoe and they weren’t very good, especially for the price. My setup is pretty simple. I use the Grill Expander and put my pizza stone on top of it. The goal is to raise the pizza stone higher because that’s where the heat is. It’s hard to imagine getting the heat up on the DoJoe with that opening in the front.
Dojoe is a waste product
I’ve tried to use the donor a handful of times without much success. Never gets hot enough and always runs through charcoal very fast.
I’ve essentially paid $200+ for a pizza stone.
Did you place your heat deflectors in the DoJoe, did you close the top vent completely? I cooked for 3 hours today in the DoJoe (workshop), no issues.
i have a dojoe for my kamodo too. you can not get your pizza stone hotter then 600 degrees or crust will burn. my pizzas come out great every time
you should not have any flames coming from the sides is your top vent closed?