BBQ pizza on the Kamado Joe Jr. As good as the DoJoe?
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- čas přidán 2. 09. 2020
- Can the Kamado Joe Jr BBQ pizza as well as the Kamdo Joe Classic BBQ using the DoJoe pizza insert? To find out if the Kamado Joe Jr. can rock the BBQ pizza game we set out to find out by cooking three pizza pies on the Joe Jr.
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I watch tons of bbq videos on youtube and I have to say your videos are some of the very best. They are not rushed, your delivery of the information is top notch. Keep up the good work
wow that’s awesome. thanks
I just ordered a kamado joe Jr for 299 on Amazon because I thought it was a great price. Then I discovered your channel and watching your joe jr videos has got me so excited. Especially since it is just my wife and me, now I know that I don’t need anything bigger. You have erased all doubt. Excellent production and super content on your videos. Needless to say I am now subscribed.
thanks, enjoy your new Jr!
So glad I found your channel (saw your comment on Bartlow BBQ's video today). I love this video - so helpful. Thanks!
Glad it was helpful! and thanks for checking out my channel
Awesome set up for pizza on the Jr. Thank you for sharing.
Thanks for watching
A big thank you from Norway. Just bought a Kamado and your videos are the best online. Very tutorial for a kamado beginner!! Tusen takk
THANK YOU. I just got a joe jr and was wondering about the setup for pizza. You're the only youtuber who gives the joe jr the respect it deserves.
Thanks Mark
Love this video - can't wait for my Jr. to come in!
right on
Hey James,
Have followed and learnt a lot your bbq show for more than a year and find them very useful as you are inovative in the way you set up your bbqs. Have just received a Joe jr. to his largest brother at our weekend retreat house. Have found him to be a versatile and good alternative for smaller bbq tasks.
Have also ordered a "flat" st. steel plate for the Jr. and will test it for searing,heat deflection etc. also as soapstone slabs are temporaly sold out on this side of the pond.
Will expect that this is a bit more temperature tolerant than the ceramics
Thank you for the Kamado joe jr videos! New pizza video with inferno mode!
thanks so much. You bet 🔥
Kamari Joe really has the best accessory names!!!! The DoJoe makes us giggle every time!! Love this vid James!🔥👏
haha Yes they do
Great tip moving the heat deflector up. When I tried with the Jr before I couldn’t get enough heat in the dome, so will need to give this way a try.
thanks. hope it works as well for you
A trick : you can watch series on flixzone. I've been using it for watching loads of movies recently.
@Jack Brian Yup, been watching on Flixzone} for since november myself =)
@Jack Brian yup, I've been using Flixzone} for since december myself :D
Justv discovered you. Great Video. Would love to see another with Joe Jr and thicker stone.
Definitely interested in seeing another video with the new pizza stone on the Jr. I'm in the market for a Jr since the classic and big joe are out of my price range. Your videos rock James.
thanks so much. new stone just arrived
Can you include a link to the new stone for the Jr?
Hey James, just discovered your channel. Loving the videos and thank you for the advice! Would be keen to see a video on how to make the sourdough pizza (if you haven’t posted it already)!
I haven't recorded that yet... here is the recipe
70%hydration
2% salt
1% sugar
1500 dry ingredients.
1050 water
200 grams sour dough starter
1320 grams flour strong bread flour 12 to 14% protein
900ml water
30 grams salt
20 grams organic sugar
Mix salt, sugar, and flour together
Mix starter and water together
Mix all ingredients in large bowl. Do not add extra flour to your dough, the dough is meant to be tacky!!!!
Mix well and cover with towel.
Bench fold dough every hour for 4 hours.
Allow dough to sit out on bench overnight. Cover bowl with towel or hair net.
Shape dough balls in the morning or per pizza size or if you’re making Italian loaf shape accordingly.
Rule of thumb 1000 grams per boule
400 grams per pizza ball
150 grams per crusty bun
Sourdough starter.
Clean mason jar
Rye flour 50 grams
Ap flour 50 grams
100 ml water.
Day 1) Mix ingredients in mason jar and cover with cloth or cheese cloth to keep bugs out.
Day 2) remove half of mixture and discard and add 100 grams flour mixture (rye ap water) and mix let sit out another day
Repeat these steps until the starter doubles in volume and floats in a bowl of water.
Scale up starter as needed.
Use 100 grams of starter per 1000 grams of flour.
24 hour ferment
Just bought a jr. for my son so would love to know what future stone works on the jr. As always, great vid James. Sour dough recipe would be awesome too.
Right on! I just bought the big green egg small / MiniMax one (12”)
Sorry rocksheat stone...
Great tip on replacing the heat deflector 👍🏻
thanks
Hi there. Great videos! Any experience yet using the Joe jr soapstone for pizza?
I need to record this, it works great
generally, how long was the cook time for the pizza? I am 6 cooks deep with the KJJ, and loving every minute and your videos are immensely helpful.
thanks 🙏. this was about 4min
Hey James, when I set the stone up the thermometer stem was hitting against the stone. Can’t tell if I set it up wrong or if you have a thermometer with a shorter stem
Which would be better with this technique of soapstone or green egg minimax pizza stone?
Hello. I was wondering, did you ever do this again to test the high heat of the dome potential?
What’s a pizza stone you would recommend for the Jr then? I couldn’t find a link to anything in the description. Thanks, finding your vids super helpful!
I would do the soapstone or the big green egg one
Love seeing the Joe Junior rocking out awesome pizza! Great tips!
thanks Scott
Those pizzas looked good James! Way to improvise! And thanks for sacrificing the pampered chef pizza stone, (Just kidding, glad it didn’t happen when you had the pizza on) I have used it in the pellet at 500 degrees, but was going to try in my Big Joe. I think I will need to get an actual KJ one! Cheers!
haha thanks and cheers 🍻
Very cool I was wondering how that would work on smaller Kamado and pizza looked great 🤙
Thanks Matt 👍
Joe Jr kicked azz... Nice job buddy! Amazing looking Pizza.
Thanks 👍
Hey! Love your videos. I’m new to KJ and I’ve been using your videos as tutorials. I have a question about the sloroller. It says not higher than 500 degrees, but all I can see is the dome temp. Is that what I go off of? I feel like I’ve had to keep it almost all the way open (top and bottom) to stay around 450 and assume it’s actually hotter than that and worried I’m going to ruin my sloroller.
good question. yes it’s meant to be used with the dome. it’s Teflon coated which can be a problem over 600f which is giving the buffer needed to stay safe. I aim for about 450 when doing chicken on the SloRoller
That B-roll game is getting there! Keep it up!
thanks so much
I have used a set up with Joe Jr. where I turn the grate holder upside down, that way you can also fit the heat deflector much higher and still get fairly sturdy fit for the actual grate. Then just put the pizza stone directly to the grate. I actually cooked a 10 pound brisket using that kind of setup, to get enough smoke wood and charcoal and have enough "breathing space" for them :D
Funny enough, I have never understood that you can fit the heat deflector that way you did, getting it higher without turning the grate holder upside down. Great tip!
thanks so much. good ideas on your setup as well
What thicker pizza stone did you go with? Great video!
the big green egg MiniMax one. 12” I believe
Two questions, do you have a link to the new thicker stone you were going to buy. And did I miss if you added any wood with the lump ?
Thanks and awesome video as always !!
i got the big green egg one after this video (minimax) but then got the soapstone and it works just as well so i gave the BGE one to a friend
and no wood for pizza
For me it seems like the sweet spot is 500 to 550 for the stone. I cand get the toppings done enough peppers and other veggies without getting the bottom black. Today I made 2 pies. Stone was 550 grill was 600. Bye the time I put in the second stone was 625 and grill was 700. Top of pizza looked perfect bottom was black. Hopefully this helps someone. I’ve made about 15 pizzas now between the pellet grill and the Kamado Joe. I prefer the Kamado definitely more evenly cooked without having to turn constantly. If I turn. Kamado pizza once that’s all was required.
Thanks for the info James. Keep them coming. If I bought a Joe Jr I’d have to move she told me. 😂
Great vid! Would you consider showing how you change your set up for the big joe? I think your other video was for the classic! Also any suggestions for dough recipes? I tried pizza on my big joe for the first time and it was underwhelming so looking to learn from the master!
sure thing. got some plans for this fall to do just that
Interesting video. Curious why you didn't clean the grid before usage, any reason why?
before putting a pizza stone on top? the fire will clean it and the food is on the stone so it wouldn’t make a difference
Great video as always. Did I hear you say the top ceramic was 13"? Thanks
thanks. the big joe had about 14” clearance to the dome whereas the jr had 8. the pizza stone was 13” in diameter
Ok when you said spicy I totally went back to your live video when you are the pepper lol
hahaha not that spicy. friends are growing some Carolina reapers ... I am worried what might happen again soon 😂
I see u have the kick ash basket for charcoal, for the joe junior. Do u recommend?
it’s awesome for the jr. when I take it places it allows me to remove the fire so that the ceramics cool
Hey, quick question. I used this set up and ended up with a burnt base. Any tips for what I could change next time?
I sometimes wipe the stone with a (not your wife’s favourite) wet dish towel to cook it some so that the bottom and top finish more equal
Great video as always! Can I get info about the gloves you are using in this video? Thank you in advance.
sure thing, i link to these in the description but here are the ones i have had nearly 2 years now - amzn.to/33Ijdhk
I have a question.
I used a cheap stone for the junior.
And if i put it in there a smal gap o space between the ceramique and the stone.
An de temp drops to 200-300 farenheit.
Is the stone to bigg or am i doing something wrong
it might be too large, you don't want to be above 12"
Hi James, great video, it look like for one of the pizzas you were using like a baking paper/sheet was that a mistake or was there a reason for that?
parchment paper as when we make the pizzas and slide the raw dough from the counter to the pan and then the stone for cooking just makes it easy
@@SmokingDadBBQ I so appreciate these little tricks that solve my frustrations. I've always had great trouble getting the raw pizza off the peel.
Just got a jr for Christmas! Did you ever find a good pizza stone that fits?
Yes the Big Green Egg MiniMax stone which is 12" works like a charm
Is the soapstone any good for cooking pizza?
yes, will record that this winter
Pizza Pizza ! Love the video
thank-you, cheers
I don't know if I'd fully blame the pizza stone there. In my experience it isn't overall temperature that kills ceramics (after all, it was fired in a kiln much hotter than a grill...), it's uneven temperature. The air gap was small and it was probably creating a big temperature differential between the center and edges of the stone as all that heat from below tried to enter the dome. I would maybe try a 1" smaller stone next go around.
I think your exactly right new one I got is 12
one question: as you only can do 1 pizza at a time, there is some considerable time in between the pizzas you can produce. How do you manage the temperature and charcoal consumption at this time? I left, the last time, my Joe at full throttle with all doors open to keep it super hot. However ended up that my charcoal was gone. Do you close the doors in between the pizza cooks?
on the jr yes you can only do one at a time
i also add some coal at 450 when installing the deflectors to help make sure it has the power to continue through several pies... can do about 3-4 in the jr no problem
I haven't looked back at your other pizza cooks on the Classic and the BJ but I get a lot more color on top of the pizza on the Classic. This may be because of temps you had to use due to broken stone? Did you maintain 600 degrees?
it dropped down. I am keen to try it again with a 12” stone which will allow more air and higher temps before making a verdict as this pizza didn’t match the classic with or without the DoJoe
@@SmokingDadBBQ I have better results when I get the pizza higher (closer to the dome). I also allowgrill to sit 45min- 1hour at temp to get the ceramics super saturated with heat. Thanks for the video! I think I will give it a try on my Jr..
Love the pizza content. Instead of stone a piece of 1/4" steel plate works well (they don't break). Thanks for the video.
good idea
Yes!! Please share the sourdough recipe - ❤️ your Joe Jr video!
thanks. will do
What’s a good brand of pizza stone? Some crack and some produce a bad odor. Thanks
I bought the big green egg minimax one for the jr after this video as I had it before and it’s well made. since then I got the kJ soapstone and it’s about the same size but it can do more than just pizza so I would probably go for that since it also is great for steak etc
Thanks for the video! I am considering a Big Joe. Can you tell me your thoughts on the SnS Kamado, and if you think the Joe is better?
Thanks Chris.... I am not sure if its Auplex, Vision etc. but I've read SNS uses a generic Kamado manufacturer as the base product that they market their SNS basket divider around. Its main selling feature is just marketing in my opinion, as I have no idea how the SNS at half capacity would perform any different than a Joe with the basket divider and half moon stones setup the same way.... I haven't cooked on it personally so I can't comment if its great or something I don't like so I will avoid doing a blind review. What I have experienced is the science behind the KJ series 3 being designed by Harvard for better airflow.. while I have no scientific background this is the best breathing Kamado shape I have ever used for encouraging a smaller hotter fire for better smoke taste
@@SmokingDadBBQ thanks for the reply and the info!
Hey James, was that Parchment paper you had under the first one?
yes
Hi Smoking Dad! You have a lot of your gear listed, but I'm interested in those milwakee work gloves you have for the dirtier work. Which ones are those?
i found them on sale at my local home depot
James, I read some of your comments about pizza on the soapstone. Have you any issues keeping the soapstone clean enough pizza? I didn't know if you get lingering flavor from searing meats or fish into the taste of the pizza. Also unrelated, any techniques or advice on how to quickly get the ash out of the Jr without the ash tray in bigger Kamado Joe versions? Thanks so much and love the videos.
the soapstone can be cleaned with dish soap. after its dirty i clean burn the stone both sides to get most of it, then i clean it inside for pizza duty.
i have not tried the kick ash can but understand some have it and love it
What stone upgrade did you go with?
i got the BGE minimax at first and then swapped for the KJ soapstone since its similar in size but multi purpose
Awesome video bro 👌👍👍👍
Thank you so much 😀
I recently bought a Joe Jr thanks in part to your videos :) thanks for the great content. I do have a quick question - I see you have an ash/coal basket in your Jr. Where did you get that? I couldn’t find one online. (Sorry if you’ve covered that in another video.)
My local store carries Kick Ash Basket products so I got it from there. Online direct they sometimes have it on the Kick Ash website
@@SmokingDadBBQ thank you! Looking forward to learning more from you.
I've done the same technique! Also, I replaced the "felt" gasket on my Joe Junior with the nomex one that comes on the bigger Joe's. It makes a better deal for the Joe Jr and a cheap upgrade!
great idea. I think it should come with it
Can you please provide more detail on how you went about doing this? I just ordered the jr today to keep my big joe company... hehe
You can buy it from them ormshownthem your damaged one
Did you leave bottom and top vents wide open throughout the cook?
yes to keep the flames flying
Smoking dad, I don't see the link to the pizza stone you would recommend. I have a joe jr and would really like to know which pizza stone I can buy (that won't easily break!). Thx!
I didn’t link to that one as it exploded on me. I just got a big green egg minimax/ small 12” stone and it fits perfectly and is nice thick ceramic
LOL, It's snowing today here in Colorado with a temp of 5 degrees, watching this video makes me long for a warm break
haha amen
Well done, excellent and informative as always! Sorry about your stone.
thanks. new one looks like it will work
Hey james,
Where did you get the pizza stone from?
keep watching.. it exploded lol. i have a BGE minimax stone and a KJ soapstone which does just as well for pizza now
Hello James,
Want to thank you for your helpful videos, they made me purchase Kamado Joe Classic and a Kamado Joe Jr. Im very happy with them.
Just a few questions:
1. a soapstone for pizza on a Komado Joe Jr. is fine ?
2. What wrench and hex key size you use on a Kamado Joe Jr. for maintenance ? Is that 10mm for both ?
Thank you
yes the soapstone is great as it can double duty for a few things. i don't have my wrenches out sorry to confirm the sizes but i think 10mm was common on most of the HW
Do you think 13” is the ideal size for the pizza stone? I have a 10.25” one and I think it’s too small. What size will you go with next?
no thanks think it blocks too much heat. I think 11-12 is perfect. I just got a 12 to try
Smoking Dad BBQ great! That was my concern with a 13+, I think I’ll look for a 12.
what is the size of the pizza stone that you used? (even it brokes lol) Thanks
it was 13”. I now have the 12” one from the big green egg MiniMax and it works great
The second thing I cooked on the KJJr was pizza, thanks to this awesome video! I had some sourdough starter and used the recipe for overnight sourdough pizza (Ken Forkish's book FWSY). I have a 12in pizza stone and did this exact setup! it turned out great. I was so surprised (and scared) that my setup reached temps of 700+ so I dialed down a bit so that the temp stabilized at 500. Left it like that for at least 45 min to get all the ceramics hot (was this too much time? did I consume all the fuel??). My issue was that, after the first pizza went down, the temp dropped dramatically, like to the 300 range!! and it just wouldn't come back up, opened up the vents, nothing... I did a subsequent pizza and it cooked well, but the temp never came back up. I must say, I would've liked for the top to become a bit browner... but overall turned out excellent! so do u think I used all my fuel with a long warm-up? or was the low temp just a bogey? thanks
at 700 you essentially have a bush fire in your jr so I suspect the 45 min used up the charcoal. if you don’t want to touch the dome it’s hot and ready to go
Did you decide on a new pizza stone yet? I was thinking of BGE 30 cm stone for my Jr. Thoughts?
I bought that one and it’s great ... BUT I also just got a new soapstone for the jr and it’s nearly the same size and I am thinking it could double as a stone
What size pizza stone do you need and where can you get one?
the Joe Jr soapstone is making a great pizza stone and is multi purpose for searing steaks etc. get that one
James, did you ever do a JR pizza cook on the Kamado Joe soapstone? Would love to see that.
will record one
Drat! I was going to cook a pizza as my first try on my new Joe Jr., but my pizza stone is they very Pampered Chef stone that failed in your test. Double drat! So what stone do you recommend for high heat cooking in the Joe Jr.? I’ll have to order one immediately.
i have been using the soapstone... otherwise the BGE minimax stone is a good stone
Could I use a 12” cast iron pan no handle for a pizza ?
yes just mind the temp as it will heat up quicker and want to burn the bottom
Oof at the cracked stone.
When I do pizza in the oven, I normally put the stone in a cold oven and let them heat up together. Would you say that'd cause problems, or what? Just wondering why you wait until ~400 F to put the heat deflector / stone in (I assume it isn't just to let heat soak into the dome, as you normally just V the deflectors for that).
I'm down for seeing this experiment again with a proper stone.
Also down for your sour dough recipe (both for bread and for pizza crust). Would you say "a starter is a starter"? Because we already have a sour dough starter; I've never actually taken someone else's sour dough starter recipe along with their sour dough bread recipe, so I don't know if it makes a difference.
I think the issue was it was too thin and too large not allowing enough heat up past.
I think if you have a starter than you will be good to go
What is the size of the pizza stone used on the Kamado Joe Jr?
What size is the pizza stone u are using on the Kamado Joe Junior?
it’s the big green egg MiniMax one. I think it’s 12”
James, if we purchase a Joe Junior what is a good height of a table do I need to make for a good working height?
this one is too tall to be comfortable, but i built it so that the Jr can slide into the back for safe keeping. (1) its always out in use (2) that makes it too tall
Hi James. Just got my KJ jr a couple of weeks ago. How has the BGE minimax 12” pizza stone been working for you? Thinking of getting myself a Xmas prezzie.
its the one to get, great stone and the right size
Last year I made an earthen oven using clay soil and hay. The bottom of the clay oven is lined with firebricks, they have a high heat capacity and will make an excellent "pizza stone". You can cut them to whatever shape and size required.
awesome. thanks
That same thing happened to me with the pampered chief pizza stone. the instructions do say to use it by inserting it into a hot oven cold with the pizza on it. not to heat it up in the oven.
I got a big green egg MiniMax one (12”) now. I know they are good since I still have one from my large egg
What size pizza stone would I need for the Joe jr instead of Pampered Chef? Also does Big Green Egg make a pizza stone of the size needed that would work on the Joe jr??
I have the bge minimax stone now (works great) and the new jr soapstone which also works well. given it can do other things I like the soapstone
@@SmokingDadBBQ Thank you James for your expert advice! I didn't think of getting a soapstone for the Joe Jr. I use a soapstone on my Classic and big Joe and didn't realize KJ came out with one for the Jr. but that's why we rely on you for keeping us straight, Keep thos evideos coming!! Thanks again and Happy Grilling.
James, I prefer a Pizza steel. A thick one at 3/8 inch. Transfers heat to the pizza more efficiently to the pizza stone. Thank you so much for the Jr pizza experiment.
will try that
I’m new to the Joe Jr, and I’ve had a couple of fails (user error) . Still tasty, but not getting the temperature back up high enough after installing deflector and pizza stone. Seems to be plenty of fuel. Is there a general amount of time I should wait to see the Jr get up to 600? Sorry for the newbie question. 😀
if there is too much coal it can’t breathe with the deflector sitting on the fire. try a few pieces less
@@SmokingDadBBQ Thank you so much! Yesterday’s attempt was much better. Bottom of the crust was perfect.
I'd love to see if a thin crust Neapolitan style pizza would work on there - the thick crust looks yummy but we usually prefer thin crust - any other considerations for the thinner crust?
I think I just need to get better at stretching it lol
For by Joe Jr, I have Big Green Egg pizza stone that was for their mini max. Stone fits nice on my Joe Junior.
this is exactly the stone I just got. the 12 MiniMax one
Inspired by you I tried pizza for the first time on my Joe Junior today. I used your grill setup but for some reason today I couldn’t get it above 500f. Nevertheless I cooked four very tasty think crust pizzas. Have them 8 minutes each which is the same time as I would give them in the domestic oven at that temperature . The flavour was really good . I will for sure do it again. Thank you for the idea
That is awesome!
Have you found that pizza stone replacement yet for the jr?
yes i bought the big green egg minimax one (12" i think)
Have you updated with new stone yet? Ty
i have cooked but not recorded, will do
I would vote for the sourdough as well.
Also 2 questions:
I know you stopped at 600* F and that is what the kick ash basket says it is rated to. Have you ever pushed the basket beyond those temps?
Do you think the joe jr would be capable of pizza in the 700-800 range with the smaller size? What did the undercarriages of the pizza look like? Did it get a nice char?
Thanks and a great video as always.
lol I didn’t know there was a temp limit. do 800 all the time and it seems fine
Smoking Dad BBQ good to know. Thank you. When I saw 600* I stopped and though well he does say he sears on it. Thank you! Have a great weekend.
I like your KJ video's! I have a question, do you know the baking steel to make aan pizza in the KJ? I am very interessed in a video comparison of the baking vs the DoJoe and a normal pizza stone?
Not that I know of, have a link to what you had in mind and I can see if I can find one to do that
@@SmokingDadBBQ thanks! I have one from pizzasteel.nl but the same material is the baking steel from bakingsteel.com. I like your reviews very much en in my opinion you make the best comparison videos!
What stone are you using ?
one I don’t recommend lol
James, love you videos. Need you advice. I want to buy a Kamado but the price of the normal one of $1700 here in Montana. That price for us is too hard to swallow. Would you think the Joe junior, $400 here, would work for us? We are a retired couple who occasionally have family over. Could we cook enough ribs, burgers, roast, wild game on a joe junior for 7 or 8 people at a time?
Thanks Steve, also a little old but this shows some good examples of the types of cooks the jr can pull off - czcams.com/video/ErPo_i46f2w/video.html
Pizza, i've rolled a few full racks of ribs, 5lbs of chicken wings, beer can chicken, 8lbs pork butt, spatchcock chicken, steaks and or burgers etc. the jr is more capable than you'd think. i would get the jr and these accessories:
(1)Kick ash basket (helps add air & makes it easy to cool down faster if you take it with you places) - www.kickashbasket.com/Junior-Kick-Ash-Basket_p_42.html?AffId=27
(2) Smokeware cap (if in the open / exposed to rain) - amzn.to/3gP8RAQ *** you need the gasket to fit the Jr. - amzn.to/3fKfFhR
(3) soapstone (doubles as a pizza stone perfectly) - amzn.to/30TaM0K
(4) cover (if out in the open) - amzn.to/2L4ZJgn
@@SmokingDadBBQ thanks so much for the list of accessories for the Joe. Jr. Your help and response are so encouraging. Think we will by the Joe Jr. This weekend. Blessings. Steve
I think I am going to get the soapstone and have it do double duty for inferno steak and pizza. Can you please do a pizza video with the soapstone. Maybe even a heads up Joe jr soapstone vs. Do-Joe on the classic. I know you kind of already did that but I bet you can make it different enough to justify. Like which has better crust vs better top vs most even cook.
i am always down for some pizza, sure
My Joe Jr arrives tomorrow. Yay! The soapstone is >2" smaller than the palmers chef you used in this video. How big of a pizza are you making. Or rather how close to the edge of the stone before the crust starts burning?
@@estimatedprophethawk yes it’s smaller but it allows more heat up into the dome which you want for the broil effect. You need to be abound 0.5” in from the edge
James, what pizza stone are you using, what size is it? is it the KJ pizza stone they sell for the classic?
sorry, just saw the latter part of the video, ignore that comment!!🤣🤣
hahaha ya. I use the soapstone now and i also have the BGE minimax 12" pizza stone. both work great
I had a pampered chef pizza stone, had it for years, never any problems. So I just figured James must’ve gotten a bad one and used it. Put it in no problem, and just before I put the pizza on I heard the “tink”of the stone. Dealing almost exactly like James stone did. Lessen learned!
its the only time its happened to me but dont want that again lol
Sourdough pizza would be amazing!
Yaaaaassss
You may want to try getting a ceramic shelf for a kiln (1300°C kiln). Those will not crack and break at high temperatures and are available in many sizes and shapes from good ceramic kiln suppliers. My 30 cm shelf is perfect for my new KJJ to use as a pizza stone. Ceramic kiln furniture is cheaper and better than the stuff made for Kamado grills - you may find some interesting items for your Kamado grills at ceramic kiln suppliers. Just a suggestion.
What is the difference in the deflector stone and pizza stone. Can a deflector stone be used as a pizza stone?
it takes too much heat to work well. you ideally want a deflector stone and a small air gap to your pizza stone. I bought the big green egg MiniMax stone (12”) and it’s great in the jr
Great channel, keep it up! I bought the Big Joe 3 and stupidly left the slow roller on when making pizzas and the whole thing melted. I have contacted Kamado but as of today, 2 weeks later , nothing! I want to buy a new one. My question is can you use it to slow cooking without the slow roller.. I think its a yes as did brisket with the heat deflector and it was still great, what are your thoughts? Best Grant (United Kingdom)
sorry to hear that. make sure you use the web forum vs email for the support. you can absolutely cook low and slow without it. it just helps accelerate the air something like 20x which helps with low and slow smoking
@@SmokingDadBBQ thanks will do! Keep up the great work!
Can I just use to heat deflectors on my Joe Junior And cook it on top
I think you would have to do a much lower temp to not burn the bottom
Alway love your tips and tricks. 300-400 to warm ceramics.
thanks Steven