First ever cook on my new KamadoJoe, decided to go with the DoJoe as I usually cook my pizzas on the gas Weber GBS pizza stone. Results were a lot better than expected after negative reviews online compared to a pizza oven. Black garlic chorizo, pepper, tomatoes, mushrooms, mozzarella.
I always overload my pizzas with ingredients so usually end up with an undercooked top/toppings. I filled up the charcoal basket, 3 fire lighters and let it rip. 20mins up to about 500oF (overshot the recommended instruction temps), struggled getting the heat deflectors in as I hadn’t read the instructions…… let the stones heat up for 20mins. Temp on the gauge at 640oF (no infrared thermometer to check stone temp), pizza on, rotated at 8mins and on for about 17mins total. Longer on than I thought it would take but pleased with the results.
Due to overloading with toppings, a few spillages when retrieving the pizza to rotate. Taste was 🤌🏻 and a nice crusty base, smokey flavour and cooked throughout. Loads more flavour than on the gas Weber and a better cook overall.
Need to find somewhere to drop the DoJoe once cooking completed, put on the floor today after cooking to shut down and close off the dome/vents.
Whole chicken on the joetisserie tomorrow!
by Seamus1984