Kamado Joe DōJoe Pizza Oven Kamado Grill Accessory Insert for 18-inch Classic Joe Grills for Brick-Oven Style Food with Ceramic Stone in Black, Model KJ-DJ

Made two different pizza’s on my new DöJoe and both came out very good. I baked them at 550 degrees since I had ready made dough from my local pizza place and I know the dough contained sugar…. (No sugar pizza dough may be baked at higher temperatures without burning the bottom of the crust)The DöJoe is easy to install and fits perfectly my Kamado Joe Classic , the included instructions are no brainer. The DöJoe does not include half moon deflector stones and nowhere it says that it does, so not sure why some people here are surprised that they didn’t come with it.I would recommend buying another set of deflector stones if you smoke a lot on your Kamado Joe grill, it will eliminate the need for removing the half moon stones from jour DöJoe each time you prepare another cook.Tip: use wooden pizza peel to place pizza in the oven and metal one to remove it. The wooden pizza peel does not heat quickly, thus you have time to slide your pizza into the hot oven without the chances of your dough to get stuck to pizza peel. You work hard to prepare your pizza so don’t mess it up on the very last step!

This fits perfectly on a Kamado Joe grill, the top of the grill seals well on the DoJoe. The only way heat can escape is through the DoJoe's opening (which is true of all pizza ovens). A good set of instructions is included in your purchase, and it explains how to set the vents on your Kamado Joe so that the temperature doesn't drop while your pizza cooks. The cooking process is a bit more cumbersome than just cooking a pizza in the oven, although it should get easier every time you use the DoJoe. The reason to buy the DoJoe is that you definitely get a superior crust with this accessory and the flavor of a wood-fired pizza is hard to beat. You will also want to get yourself a pizza peel to slide the pizza in and out (sprinkle a bit of corn meal on it if your dough tends to stick). My peel is 14" wide and fits into the opening easily (the opening on the DoJoe is 14.5")

I was making Neapolitan Pizza on my Kamado Joe without the DoJoe attachment for several months. I struggled to keep the temperature consistent due to having to open the lid to check on the pizza, or even to just take it out when it was done and put another in to cook. My pizza's were Okay, but the crust left much to be desired. I decided to purchase the DoJoe as a bit of a splurge and I am so glad that i did. The ability for the Kamado Joe to hold a temp (650 for my liking), and to peek into it to assess if the pizza is done yet, make this attachment the perfect choice. Using the heat deflector and the pizza stone configuration allows you to make the perfect crust without burning it. It's as close to having pizza in Italy as you are going to get while still in your backyard! This one is a winner!

I really wanted the DoJoe to make the most of my KJ, and it does not disappoint. We made pizzas the first day we had it and everything about setting up and using it was easy. We loved the crispy bottom that you get with a stone baked pizza and the charcoal fired flavor was excellent. Can’t wait for the next pizza night!If you can find one in like-new condition from Amazon, don’t hesitate, get it. It is such a fantastic value to expand your KJ capabilities with this accessory, as opposed to investing in a separate pizza oven.

Works great for making pizzas on the Kamado.

A very easy to use accessory for the Kamado Joe, this can take some of the guessing out of the process for ideal pizza from the KJ. I did pizza in the KJ before having the DoJoe and I can compare both process and results. In short, the DoJoe is more intuitive and yields more consistent results every time. Highly recommended!

The DoeJoe is awesome. It is easy to install and remove. Cooks pizza quickly and gives it that pizza oven taste. One recommendation, if you are cooking pizza made from scratch cook your pizza crust a little first before you top it. We tried topping a crust with the crust still doughy and it was a disaster. Had to open the Kamado and scrape everything off the pizza stone. That’s when we started baking the crust for 5 minutes, topping it and then putting it in the DoughJoe. Worked much better and all the rest of the pizzas were perfect.

We love our Dojo and making pizzas has become a new family tradition. Took awhile to figure out that you need to assemble it BEFORE putting on your grill. I made the mistake of trying to fit the heat deflectors in while it was already lit. Rookie mistake. So, get your fuel going and then, about ten minutes before it’s ready, drop the dojo (already assembled) in. Works great!