I turned my Kamado Joe DoJoe into a WOOD fired pizza oven & THIS happened...
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
- Can we run a wood fire and upgrade our pizzas cooked on the Kamado Joe DoJoe? I love that the Kamado Joe DoJoe can turn the grill we already have into a pizza oven, but in contrast to my wood burning pizza oven its just missing that little something extra... today we attempt to close that gap by running a real wood fire inside our Kamado Joe Big Joe using the DoJoe pizza accessory.
Recipe below for the dough
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Modified Recipe (4-5 balls)
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500ml water (100-110f)
2.5g dry yeast
5g pure honey
0.75kg 00 flour
13gr sea salt (Diamond Kosher)
25g olive oil
#SMOKINGDADBBQ #dojoe #pizzaoven
Love the honesty and the humor in this video. It gets pretty unbelievable to see some channels try brand new things and have them work amazingly every single time, plus I think watching the evolution of the process towards making great food a lot more informative and entertaining. Hope those other pizzas came out good for the family!
I appreciate that!
Ditto this comment. What a great, honest video 👏. I very nearly used wood splits to make pizza a couple of weeks back. Talked myself out of it and parked the idea for a future cook. Glad I watched your video, as I will scratch that and carry on doing perfect pizzas using charcoal.
I really appreciate that you're not afraid to show failures on your channel, we see them when you do. My first Akorn kamado is on its way, and I'm really looking forward to putting the tips & tricks I've learned from you to good use. I figured it was better to start with a $350 kamado and find out if I can make anything good rather than spend $2k and find out I can't.
thanks! i have a killer final cook on my akron coming out soon (double indirect brisket)
Maybe using your ash draw smoking wood trick would give a better smoke flavor with much less hassle adding the wood.
I've always added wood chunks to my kamado when using the dojoe. You don't need to totally remove the dojoe. Simply lift the front up just enough to throw in a chunk or 2.
Do you have any wok videos on the kamado? Or any planned for the future? Stir fry, fried rice, etc. 🍻
i need to do more of those, this is one from a while back - th-cam.com/video/DolkB5xYyMc/w-d-xo.html
Everything I've read, including the link you've sent (which I don't have handy), is that at higher temps the volatile compounds in wood smoke are burnt away. My TH-cam viewing suggests that the difference between wood and gas pizza ovens at 750+ degrees is pretty minimal, which I attribute to the first sentence. You're obliged to keep the DoJoe at 700 or less, whereas a true wood-fired pizza oven can go into the 800+ temperature range. I'm inclined to think that "wood-fired" taste is really "high-temp" taste.
I think so too. I am sure wood has more flavour at 800 than pellets and / gas but it’s greatly reduced vs temps below that. If we go to 1100f that chart says there is next to no flavour
Right on. When you walk to a restaurant and see a wood fired pizza oven, it already sets your mind to the feeling of cooking with wood. Then one gets a pizza with a char flavor from high temperature, one associates it with wood fire. Everyone I have discussed this with in the trade, seems to agree that smoke flavor from wood fired pizza ovens is minimal. Many of the most famous pizzerias in New York, making NY style pizza are using gas. Years ago, coal used to be the gold standard, till they realized it does not matter much whether it is coal, wood or gas. Naples is too old, they are not willing to venture away from wood, and wood is mandatory in order to meet the criteria for Neapolitan pizza. I have got nothing against wood fired pizza ovens. As a matter of fact, I like the feeling of burning wood.
@@SmokingDadBBQ Next time I run a stick burner running clean fire, I will put in a cold piece of bread, or perhaps a cold cooked chicken breast, leave for two and another for five minutes in order to see how much smoke they will catch. The reasoning being, if in 2 minutes, one gets noticeable amount of smoke flavor, can you imagine how much smoke will get on bbq in three hours or so, for example? I doubt that in 2 minutes, one can smoke anything. And we are talking at low temperatures, not even 900 °F pizza oven temperatures. It is a hypothesis. Also, most observations I'd heard had been based on commercial wood fired ovens, the smoke hovers on top of the dome away from the pizza. Just perhaps, smaller WFO's might get more smoke concentration, closer to the floor.
Whats the Canadian word for Pizzaiolo? :)
Hey. Thinking about buying the DoJoe for my Kamado Classic.
Hard to telll if you recommend it or not from this video.
Do you recommend but with charcoal only, not wood?
My plans was to burn oak or maple and cook with that and maybe drop a chuck in the hood too.
Be interested in your thoughts. I don’t like the look of the Ooni o similar pizza ovens. Thanks.
Paul
Well keep trying buddy. Your mission in life henceforth is to figure out how to make a proper wood fired pizza on the kamado so we don't all have to buy pizza ovens. We all appreciate you!
i will figure it out and share
@@SmokingDadBBQ I wonder if a hotter burning less pungent wood split like oak would help. Or is this ultimately doomed by the KJ max temp restriction.
Good try!!! Kamodo, Green Eggs, etc. just don’t work as pizza ovens. I’ve tried it myself as well.
I just built a pizza oven and have cooked food with it. You just can’t replicate what a legit wood pizza oven can give you.
99.9K almost there. I know you must be excited and I'm excited for you. You do a great job bringing us meaningful content and we appreciate you!
i think you should let the wood burn for a while before doing a pizza. In Italy I think they burn it for a long time before the oven is preheated, and wood is looking like ambers and produces less smoke. awesome video!
Do you have any ideal why the pizza oven works with a big fire right next to the food and a Kamado does burn a chuck of wood in the bottom and not taste the same? Is it the temp and the air flow designed into a pizza oven? How much better is a DoJoe over just using a pizza stone. I done several pizzas on the stone with the lid closed and they were great.
Wow.. sorry bout the turnout but atleast U gave an honest evaluation... I'm wondering if the dome created the problem.. as for my experiments I've been lucky with my akorn kamado.. I run it dome closed and top vent open.. new york style pies at 500-550.. the only difference would be I'll close the top vent in th middle of the cook for only a minute or so then open it back full.. seems to give it that extra smoke and heat to finish th top of my pies.. perfect bottom and top... but again.. different cooker. And different style of pizza.. keep on keepin on with the experiments .. U always seem to figure new ideas out.. good luck
I have just seen a video where you cook a brisket using wood on the Kamado Joe and there you did not have the black smoke problem, can it be that you have used the wrong wood (too young, not dried up, not pre heated)? My concern about cooking pizza on a Kamado is that if I fill in the basket of charcoal, it is actually more expensive than getting a proper pizza in a pizzeria, so it is not worth it
I honestly think you ruined the Kamadoe pizza because you left the top vent totally closed, no where for the smoke to escape.
try putting wood chunks under coals if your going to keep using coal. get a cleaner burn, learned this from Harry Su
What about the wood chip hack, put some chips in the ash basket, maybe it'll give just enough flavour.
Too low in heat my GMG Pelletier gave me the same nasty results sooty mess. Funny thing is I used the stone from the pizza oven attachment in my Kettle Joe and made nice pizzas. Just keep the stone about 500 to not cook the bottom too fast.
Congratulations James, it looks like you will reach 100, 000 subscriber's within the next week; so happy for you, much deserved. You have been the "go to person" for Kamado Joe, educating and sharing based on your personal experience. Less failures thanks to you and I think my wife just may keep me now due to more successes on Kamado Joe. Proud that you are a Burlingtonian reaching out to so many people worldwide. Keep up the great work.
Pitmaster x also tried to turn a kamado into a stick burner... also failed... but now we don't need to so thank you for that. But will try chips in the ash tray :)
Thanks. I needed that😂 I’ve wondered why you couldn’t put the chunk/s either in the ash drawer or on top of the stone the pizza cooks on.
I was hoping the mystery was solved but so glad you were honest about it. I am curious if you had chunks or splits at the bottom and then added charcoal and light it would it make a difference? The wood would smolder under the hot coals but maybe that becomes more like smoked pizza instead of a wood fire flavor.
Too much heat from below. Pizza ovens pull heat from the side
I learnt a cooking trick in Hawaii to add a slight wood flavor to pork without overdoing it on the kamodo and that was to add your wood chips of choice to the ash basket letting the embers from the coal burn them and add the flavor have you tried that yet
That's some smoked wood-fired pizza. You invented a new pizza lol. Congrats on 100K James!
haha thanks jake
Ok James, I've got a pregnant idea to solve the doe joe issue.
You need to do the same thing as you do with your double indirect method, wood chips in the ash drawer.
When the the kamado is up to temp, and just before you put in the pizza, put the chips in the drawer, light them with a torch, make sure the smoke is clean, and buda boom buda bing, Bob's your uncle, wood smoked pizza pie.
I think you’ve got the winner here. I was too distracted with not burning something to properly think through plan b
Ah I was going to say the same thing!! Hoping to get my first DoJoe here soon and can’t wait to see you test this out!!
I used the 1500 kg flour as your recipe states, but that was a little too much i think. 🤪
Hahahah oops
@@SmokingDadBBQ 😬👍🏼 Love the video btw. Thanks for that!
You kept me out of trouble with this one. I’d entertained the idea of some chunks on the coals, but I won’t waste money and time after seeing this. Anyone getting serious about Kamado cooking would be wise to spend some quality time in your vast library of videos first. You’ve put me years ahead. Thank you.
It's refreshing to see the failures and not just the successes as you experiment. No shade to Guga, but a very high percentage of his experiments seems to yield amazing results according to his tasters. You gain credibility when you show the things that didn't work out so well and get great suggestions in the comments like the people saying to utilize the ash drawer. I hope that we see an update to this video some day that tries that out.
i think i got too concerned with not getting burnt / dropping something on camera to think of the ash drawer which in hindsight would have been the way to do it ... definitely will try again this spring
I’m liking this video. Hopefully that helps you get to that 100K followers. Love the videos. Keep ‘em coming. Let’s get an indoor pizza oven next. Chicago pizza ovens are unreal! Cheers 🍻
Love that you did this experiment to guide others' purchases. Most helpful. And great shout out to Vito Iocapelli! I only ever use his pizza dough recipes now. Cheers
Like the saying goes ... You miss 100% of the shots you don't take. I was just wondering this exact scenario yesterday. Thanks for answering that question and sharing the results!
Kamodo grilling is an art...you can do almost any type of cooking. Pizza can be 99% perfect if it's done right. You made all of the mistakes that I would have avoided in the most basic outdoor cooking.
Hi James, I’m thinking of buying a DoJoe for my Classic 3 and my question is; assuming I use a level basket of charcoal, approximately how long do you think I could maintain a decent pizza cooking temperature before having to replenish the charcoal?
I've had some good results throwing a bit of fire kindling in, but mostly using charcoal, or using firewood but letting it burn properly first and smoke die down
I was saying to myself, "at least he made a dozen doughballs just in case this goes awry!" But thank you for letting us see your mistakes. Like you say, we all need to go easy on ourselves. Ancient cavemen probably had to start out eating their catches raw. I love it all, beef, turkey, chicken, bison, pork, and fish. But I'd have to be pretty hungry to take a bite out of a raw squirrel or trout. Bears have everything on me, for sure!
Botched! Thanks for giving this an attempt, James. I didn't want to drop the cash for some splits and try it myself, especially because I don't own an offset smoker.
Awesome! The "fail" videos make the successful videos feel even more authentic. 👏
Yes! Thank you!
LMAO you crack me up brah!
I’m also experimenting last few months, Vito poolish -> Napolitano style. I have tried wood chips in the ash container (nothing -> not enough), on the coals themselves (burned gloves & table cause of the dojoe) … will try to just put an entire wood split in the ash container to see if that works. And yes, your “failure” in the film I already saw coming cause of the aero design of the DoJoe (that causes a waterfall of heat on top of the plate and slowly goes out. Hence the weird limitation on the temp … it’s not for the seals only but also the top temperatures it’ll reach just outside the entrance above where the heat escapes
1500kg of flour for Vitto's Recipe? Oh my!
Great video. What do you do from preventing the stone from getting to hot. The bottom of the second pizza is always getting to dark black
You could say this is KamadoJoeDoJoeDough..
lol
I thought this was going to be some revelation and a requirement to buy a do joe. Still looking like I need to buy a bigger house so I can have a pizza oven.
I love the honesty of this video, Kamado’s are a challenging piece of cook wear and we all don’t get it right sometimes. To see a professional even make the same mistakes and then show it to the world is just incredible. Thank you, we all appreciate this video, and Ayman to all the food that has gone to god in previous Kamado cooks 😂
Have you tried using the offset's firebox to burn down your splits into coals and then shovel those into the preheated KJ?
As many have noted great video.
I remember reading years ago & it made sense at the time although never had a wood fire oven to test with.
Given the small cook times on these sorta pizzas
You have to play to win! Thanks for being brave enough to show real results. Appreciate ya!
Interesting experiment. I don't have the doJoe on my black classic 1 but instead use the stone on the expander with the first stone on grate at gasket level. Happy with the pies I make but never had a WFO at home so no comparison. 2 day cold ferment dough. I do throw a small handful of chips in the bottom door sometimes for just a kiss of smoke but usually the mesquite lump at 600+ is enough realism for us and guests. Frozen leftover pizzas are just great under a gas broiler. Enjoying learning from your channel! Thanks!
"I hope you never try this."
Hahahaha! I love the honesty and that you keep experimenting and trying new things and giving us honest reviews of the results, whether it was a success or not. Thanks for saving the rest of us from trying that same failed experiment! I'm considering a DoJoe in the future, and I almost certainly would have tried the exact same thing if I hadn't watched this video first.
I am so glad that you did this because I was going to try the same thing. Clearly, this is not something that should be done if only for safety.
What I may look at doing is introducing some pellets in the cold smoker, and or putting pellets in the clean out.
Do you have a link for the s/s peel?
Agree with Gregory K. Love the honesty and the humour. I was wondering same to try more wood in my DoJoe for more of a wood burning pizza oven taste. Now I don’t need to thanks to you James
The honesty is much appreciated. Have you ever tried baking bread in the Kamado?
Would if make a difference if you used an Ikamand so the wood ignites quicker?
Love the experiment!! Hey where do you buy your wood? I'm in the hammer neighbour
Love the honest and amusing video. I'm sure there's a saying in that you learn more from your fails...
Have you tried dialing up Domino's? 😂
Bottom looks PERFECT, not overdone like you said. Good job.
I tried the wood fired idea on my Weber kettle and had the same result as your first pizza. I let the fire die down, swabbed the stone with a wet cloth and the second one came out fine.
Great review, you are a straight shooter and that’s a great quality for your channel! Thanks for sharing!
Reminds me of my first attempt at cold smoking cheese. Total disaster. Even after weeks of resting it still tasted like an ash tray
James, have you looked at the Bobbado proofing containers? They are great for opening one dough at a time so your extra doughs don’t continue proofing while cooking your other pizzas. Put them all in a chilled container (fridge) and pull out at needed.
This broke my heart haha. I was so hoping it would work. Been waiting on this one for some time. Maybe the wood chunk in the ash tray will do it. If anyone will figure out how to do it, it is you though!
What about adding wood chips to the ash tray during the cook?
Another great video. Thanks for all your hard work.
I love your content, but you should fix the spelling of the Italian names :)
It is spelled Italian, not italian. Please fix that :)
@@CoolJay77 uhh sassy...What are you, a teacher? You should know the difference between spelling and grammar, then. "Vitto" is a spelling error, "italian" vs "Italian" is grammar - just fyi I am not a native English speaker, and not an editor nor a teacher. And I speak 4 languages....do you? Anyway.....it's fixed SMH
Oh no, the 1500kg the recipe calls for @ 1:46 made about 9000 pizza balls. I needed an F350 just to pick up the flour. Also, needed a bit more than a liter of water. JK, great video.
lol
Try Vito’s Biga or poolish dough!!!!
Thanks for sharing this! Very helpful and entertaining at the same time. Your experiments have saved me a lot of time!
You might consider updating your callout from "Vitto" to "Vito". Just sayin'...
Doh
Oh well, James, nice try! Can’t win em all, it sounded good at the beginning. How about trying pizza on the Pellet Joe? Wood flavor?😊
I did manage to do that before i gave it away - th-cam.com/video/zHkUYFmbWRM/w-d-xo.html
It took longer, but was actually one of its better cooks where the lack of flavour from pellets was a good thing. Family all liked it at the time from memory
Good video, don't think the Kamado is meant to be a wood burner. In addition, pizza will make you fat, especially commercial pizza. Cooking pizza at home will make you fat at a slower rate 😎
haha cheers craig
They can't all be zingers! Good experiment though.
Haha cheers Tom
Did you try putting wood chips in the ash tray?
interesting, I use the kettle pizza attachment on my weber 22...its the same concept of a coal bed with wood splits on top..Ive never had "black pizza like that!
maybe the efficiency (or more importantly) the lack thereof got the wood to burn more cleanly
I use charcoal with a couple of small wood chunks in my DoJOe and my pizza's come out great.
much better than logs lol
Was that split hardwood or pine?
Oak hardwood that I use in my pizza oven and or offset
How about adding wood via your ash pan hack? The smoke will have to clean up as it moves through the burning charcoal. No pulling the DoJoe.
I should have tried that. Next time
there's nothing more satisfying than seeing genuine video's like this. Thank you for saving me money on wood splits!
hey james could you make a updated version of your how to make bacon video?
yes its on my to record list
great video again, first you try and learn from your failers, and you can learn from it and share your expierence
Absolutely!
I love this video. The trial. The error. The correction. It’s perfection.
thanks
That was awesome. Reminds me of my first turkey on the kamado.
Hahah mine as well
I had been curious about this and you have answered it. Interesting that the two wood chunks, that would have been good to smoke meat, but produced some dirty smoke flavor on the pizza. I had high hopes to get a decent wood flavor from thr Kamado. I won't be surprised to see you make that happen though. Almost hitting 100K...
so close
...so that`s a no then..... 😂What about fresh wood chips in the ash tray?
Doh or should I say dough. Should have tried that
Excellent job of making woodfired pizza!
Thanks
Great video, yet again, James. Sometimes you just have to put yourself out there to warn others away.
haha Absolutely
great advice thanks James
Love that you are " Not afraid to fire it up"
How about adding a chunk in the ashtray?
i should have tried that, in the moment it escaped me
100K!
Thanks so much
You must be the best grill master in all of Canadia
😂 thanks
We're having a great time with your experiments! That pizza oven is next level!
Thanks
Was that smoke from the wood, or something else burning off in the grill? With the flames hitting the DoJoe, is the direct flame contact causing the frame of the DoJoe getting to hot? Regardless of what the gauge was saying?
it was just the wood smoke... yes it was concerning me that it was going to melt the dojoe but thankfully the only throw away item in this cook was the pizza itself
@@SmokingDadBBQ Thanks for that. I had been thinking of trying this out. Thank you for saving me the effort.
Thank you for being honest !
thanks, cheers Joseph
Thanks!
Do you think the DoJoe is worth the money or is it just as easy to cook pizza without it? I mean the lid does stay put pretty well and, if you just put a pizza stone on the grate, it seems like it will cook dough just fine.
Its not ideal when u have to make multiple pizzas, in that case i would go for the dojoe. Beware tho, my fiberglass gasket came lose after. Although there is no way of telling if its 100% dojoe at fault.
@@christianj606 Mine too! (the gasket took a beating and loosened). I saw somewhere someone using LavaLock 1000* gasket for the underside diameter of their DoJoe. Supposed to help add a little more cushion and gasket-to-gasket smoother sliding while centering it on. I think I will try that soon... still too cold here in Midwest for pizzas outside.
@@briantomasiewicz4396 thanks for the advice, will look into it. Happy grilling!
I do pizzas on my smoker all of the time and they are delicious. I don’t mess with wood, I don’t have the dojoe I just get the heat up to 550+ place the pizza on the hot stone for 6-7 minutes and it’s good to go. You make something easy difficult just to get clicks?