DoJoe Pizza Oven Grill Accessory for Classic 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.

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.

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

Love the DoJoe! Pizza tastes like classic wood fired pizza! Few concerns: 1) the stone gets hot over time, so you have to find the sweet spot to not burn your crust. 2) when your finished, the fire goes until you are out of fuel because of the open front. You can't snuff it out early, an add-on of a front opening closure would be great!

I bought this for my dad for Fathers Day. We spent the day as a family making our own personal pan pizzas and they turned out fantastic! Pizzas cooked in under 10 minutes and were evenly cooked all the way around. We were all very impressed at the quality of the pizzas. I would highly recommend to any pizza fan out there.

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

Having used this attachment 4 times I can confidently say that it is worth it. The flavor of the pizzas coming out the DoJoe is delicious (woodfired pizza). We can't go back to the kitchen oven again. There are a couple of things I don't like which may/may not be a deal breaker for some: There is a design flaw on this attachment - to get the best use of the hot surface, there is need to load a lot of coal in the basket (my Classic 3 needs almost the entire basket to reach 500F). Once I finish my cook (2 Pizzas), there is no way to block airflow completely so ~50% of the coal goes to waste. I have to believe there is a way to design the DoJoe with a lid or something to help shut down the unused coals. My second issue is the coating - it peels off easily. After my last cookout, I realized that my aluminum pizza peel (needed to turn and take out the pizzas) completely peeled off the coating in several places - my hope is that this area doesn't rust (I doubt it).

I am very disappointed with this product. Not worth the money. looks nice but you can get the pizza stone for much cheaper and save some money and it will do exactly the same. I have a difficult time getting the heat over 550F. I guess I expected much more, from this

Unfortunately the pizza paddle for Classic Joe II does not fit inside the DoJoe making it worthless to cook a pizza with. Very disappointing.