Replaced a pellet grill with a KJ2 Classic a few months ago and can’t stop making pizzas and spatchcock yardbirds… and more pizzas. They were solid from the start but the key for me was using the KJ split stone with 2 more stones that are together but that are resting on some 1” spacers set on the KJ split stone. This was to get my tops and bottoms cooking at the same rate. I’ve never wanted to make pizza as much as I do now. No need for the Dough Joe in my opinion.
by Important_Ad_161
2 Comments
Fluffy boi
Love it