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Key Features
- Wedge shaped for temperature control cooking visibility
- Dedicated supports for heat deflectors and pizza stone ensures optimal distance for baking
- Includes a cast aluminum ring and a ceramic pizza stone
- Supports temperature ranges of 400 - 700 degrees Fahrenheit
Legal disclaimers and warnings
Product packaging, owners’ manuals, installation instructions, and/or operating instructions may include more information than what is shown on our website. The content on our site is intended to be used for reference purposes only. Please fully read all included manuals and documentation before installing or using this product. WARNING for California residents: this product may contain chemical(s) known to the state of California to cause birth defects, cancer, or other reproductive harm.
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Warranty
Refer to manufacturers manual for full warranty details.
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Customer Reviews
131 reviews
Québec, Canada
Apr 28, 2021
This product is easy to use. Cooking a pizza is a breeze and a lot of fun. I have a big Jimie so I can cook large pizza.
Ga
Apr 28, 2021
Excellent pizza the first time we used it! No learning curve...just DoJoe it!
undisclosed
Mar 29, 2021
Works even better than I expected. Kept a perfect 650 degrees for 5 pizzas and I could have kept on going!
undisclosed
Mar 27, 2021
I bought this after having a classic II for two years. Love the Kamado otherwise. Tried pizza on it for a few years with the pizza stone and deflectors with mixed results. So I thought it would be an upgrade. The biggest challenge was getting the pizza on and off the grill. So I thought the front opening would be compatible with the pizza peel they sell. Nope. Not at all. So now trying to get the pizza off is a disaster
Chicago
Mar 14, 2021
The dojoe is a capable tool for making pizza, but I'm not sure it's necessary. There's multiple videos online with people making pizza without a dojoe where the user can achieve higher temperature than what the dojoe allows. Regularly using the dojoe will probably mean you'll be replacing your gaskets regularly as well as it seems to cause them to detach/burn the adhesive. Using a dojoe requires a massive load of lump, and there's no easy way to shut down the fire when you're done without letting your whole load burn unnecessarily (I use bbq pit gloves to pull it off and even though I only lift it for about three seconds before setting it on my cast iron table it still burns through them despite being rated for 1400°). The thing is big, and you'll need somewhere to store it. As for the good about the dojoe, well, it works as advertised. Just don't go above 550 or you'll lose a gasket. I regret purchasing the dojoe. Not because it doesn't work, but because of how limiting and unnecessary it is.
Houston, TX
Mar 3, 2021
This insert works well however there are a few issues that I have noticed: 1. The DoJoe geometry isn't perfect. I have about a 1/4" gap between the back of the insert and the lid of my KJ. 2. The DoJoe is heavy. I believe this caused my lower stainless steel gasket on my KJ to break free of the ceramic. I have replaced the stainless gasket with a felt one, which is obviously compressed much more than the rest of the gasket where the DoJoe sits. This leaves a visible indentation on the felt gasket. 3. You probably want to cover your DoJoe if you're not using it. the black paint looks nice at first, but exposure to the outdoors, and probably the houston humidity has dulled the finish. Also the lower lip has been scratched quite badly by using a metal pizza peel. 4. The DoJoe uses the two half-inserts that you have already. If you're not paying attention, these inserts will separate down the middle and your top plate will get too hot in the center. I would have preferred a way to use a full diameter plate for the lower plate. 5. The top plate gets dirty, and it will not get hot enough to burn off spilled cheese, so after using this a few times, the top plate looks gross. I know that this can be fixed my using the plate during a high-heat cook but that's an extra step that could be avoided if the full-diameter plate could be used in the lower position. 6. I have noticed that some lump charcoal doesn't burn hot enough to work very well, and you will need to add A LOT of charcoal to make sure you can hold the temps above 500 if you are making several pizzas. 7. There's no way to completely close the grill after a cook. Ideally this would fit the grill more closely, and there would be some cover that you could put over the front opening. I usually end up removing this when I'm done cooking, so I can save the leftover charcoal. I would prefer not having to handle a 600 degree grill insert if possible.
Ottawa,Canada
Jan 23, 2021
Have used it twice so far. Works great. Use a good brand of charcoal Green Egg or Kamado Joe. Holds heat longer. A infrared thernometer is a big help to ensure stone is 500f
Albuquerque, NM
Jan 19, 2021
At my house we love pizza. Before I bought the DoJoe for my Kamodo Joe I was looking to buy a separate pizza oven. With the DoJoe my pizzas are always cooked perfect, the crust is amazing, and the wood flavor is delicious! It's light weight yet solid, easy to put together, and easy to clean. If you like cooking outdoor pizzas you won't regret this purchase.
Delray beach fl
Jan 15, 2021
love this addition to the JOE. We have pizza once a week.
Montreal Canada
Jan 10, 2021
It makes perfect pizza !!! So good ! I recommend it strongly.
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Compare Similar Items
Current Item | ||||
Accessory Type | Cookware | Cookware | Cookware | Cookware |
|---|---|---|---|---|
Grill Model | Classic | Big Joe | -- | Gravity Series 800 / 1050 |
Material | Cast Aluminum | Cast Aluminum | -- | Porcelain-Coated Steel |
Primary Color | Black | Black | Staineless Steel | Black |
Grill Type | Kamado Grills | Kamado Grills | Charcoal Grills & Smokers | Charcoal Grills & Smokers |
Food Type | Pizza | Pizza | -- | -- |
Weight | 8 lbs | 11 lbs | 27 lbs | 23 lbs |
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