Kamado Joe | DōJoe

One of our latest innovations, the durable cast-aluminum DōJoe transforms your Kamado Joe® into a best-in-class pizza oven.

[ScottCramer-yj]

I've been looking for a pizza stone that will remove any vegetables during the cooking process, this looks perfect!

[dancartwrightphotography]

Looks great! What’s the highest temp you can crank it up to with that accessory. I usually crank mine without to 450c for traditional neopolitan style pizzas.

[donhgr]

It looks good but I’m happy just doing it like we always have, bet that gadget isn’t cheap either

[keithm]

Am waiting for one to be available for Big Joe. Haven’t found a retainer yet who has one

[DrewKatz-Ok]

I used the DoJoe first time and worked well. 600 degrees and got great results for four pizzas. 6-8 minutes each. Tonight I tried again at got it to a consistent 600 degrees for about 7 minutes but the second pizza burned a little on the bottom. The third burned very badly in about 6 minutes and by the fourth pizza, the bottom burned and started smoking and basically had to be taken out. The top was still uncooked (raw) and the bottom was totally black. I used parchment for the first three, but thinking that was the problem, by the fourth we just set it in without anything else. Any ideas? Seems like I should be able to cook at 600 degrees without burning.