DoJoe Pizza Oven Grill Accessory for Big Joe™

Before purchasing the DoJoe I would have to open grill to check on pizza and loose all the heat. With the DoJoe I just slide the peel under pizza and lift to see bottom of crust without opening lid. Makes it alot easier.

I actually own Ooni Koda 16 before I owned Kamado Joe Konnect with the Dojoe accessory. I tried both units and came up with the following review. If you love Neapolitan style pizza the Ooni is the better choice due to the high temperature. If you prefer New York style, or other low temp pizzas the Dojo in my opinion makes amazing pizza. It takes a few days to make high quality pizza dough (00 flour) combined with homemade all natural pizza sauce using San Marzano or California sweet tomato's topped with buffalo mozzarella cheese. Have fun making your pizza of choice and it does take time to master. 😊. In closing the kamando Joe Konnect is so versatile and offers a variety of options to prepare different foods using different cooking methods. This is why I love the Kamado Joe experience.

Love the doejoe. Brings pizza on the kamado joe to the next level

My father came from Italy on a floating door. We thought we made pizza. And now we make pizza better. This is like the flux capacitor...it needs 1.21 gigawatts of power to get you to the future. It really gets you to the next level.

The Doe Joe is an awesome product and literally does transforms your Kamado into a legit, if not better than traditional pizza oven. My very first pizza came out close to restaurant quality (better than many though). The second pizza once I nailed 550 as a good temperature point (for me anyway) was spot on legit fire oven pizza, the crust was spot on and not charred black anywhere. Well worth the investment and a quality build as you would expect!

Absolutely love this product. Simple to assemble and use and it works fantastically every time. My wife and I love making homemade pizza and this is a simple and fast way to do it. Get the heat cranked up and we par-cook the dough because we usually are making pizza for a group of friends. Then put on the toppings and back in the DoJoe for about 90 seconds and they are ready to eat. I have also cooked different flat breads in the DoJoe as well and it is great for quick flat breads to go with dinner such as focaccia. Cooks in no time and never burns.

The DōJoe has been a game-changer for making pizza on my Kamado. Its biggest advantage is how well it helps the grill maintain consistent high temperatures—the kind you need for great pizza. Once it's up to temp, it stays there, so you can crank out pizza after pizza without fighting heat swings. What I love most is that it eliminates the constant lid-opening that normally dumps heat and disrupts airflow. With the DōJoe's setup, you can launch, turn, and pull pizzas quickly while keeping the dome closed and the fire stable. That means faster cook times, better oven-like performance, and more consistent results from the first pie to the last. If you're serious about pizza on a Kamado and want steady high heat without heat loss, the DōJoe is absolutely worth it.

the DoJoe is not strictly necessary (you can rig a setup with the pizza stone alone), but it sure is a fun accessory. Worked really well and kept the bottom of the pizza evenly crispy. Can be a little hard keeping the temperature from dropping after cooking more than 3 pizzas

Made 3 wonderful 14” pizza's. Recommend you maintain temps above 450F otherwise the cheese doesn't melt evenly. Also, airflow is very important for the higher temps, don't use what's in the bottom of the bag, stick with the bigger pieces. Using my Classic 3 with the DoJoe, when you lower the top lid it doesn't seal completely, there is a small gap along the back on both sides. I'm not sure how much it impacts cooking. Overall it's pretty awesome...

I just haven't been super pleased with the Dojoe. For some reason I can't get my temps up when the Dojoe is on my Kamado Joe Grill. I have watched a dozen Youtube videos and tried all their suggestions. I got lucky once and kept my temp consistently at 500 degrees. I have had it two months and tried 9 pizzas.