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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-09-2019, 07:38 AM   #1
LYU370
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So I ran across this video of a new pizza attachment for the Kamado Joe's. Anyone have one? It looks pretty cool, but I'm just wondering why you'd need a $200+ attachment to make pizza in a kamado cooker. Am I missing something? Maybe I just don't cook enough pizza's.

https://www.youtube.com/watch?v=3p77u8m7uQ8
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Old 03-09-2019, 07:54 AM   #2
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He used enough charcoal, a full basket, to cook a couple of briskets. For a pizza?
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Old 03-09-2019, 08:21 AM   #3
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He used enough charcoal, a full basket, to cook a couple of briskets. For a pizza?
Yeah. And he used enough bench flour to make another dough ball. I don't like raw flour on my pizza but apparently he does.

I am all about buying new toys and gadgets but I don't see how this accessory does anything to change the way pizzas cook in kamados as it is now. It just allows you to launch and monitor them without opening the lid. Personally I'd put that 200 towards a dedicated pizza oven.
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Old 03-09-2019, 08:41 AM   #4
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I don't own a Kamado of any type. I guess if I did and made a ton of pizzas, it *might* make sense. $200.00 is still $200.00 though. If it did not make pizza that was heads and shoulders better than without, that puppy would be headed back for a refund.
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Old 03-09-2019, 09:03 AM   #5
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i dont think $200 is crazy I got an uni pro for like $600 last year. Forget technique on how he made pizza was made, the attachment looks pretty slick. I don't own a kamado but if you already do $200 gives you a lot of flexibility.
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Old 03-09-2019, 09:30 AM   #6
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This does not solve the major issue of cooking pizza on a kamado, the heat still comes from the bottom. There will be a heat imbalance favoring the bottom of the pizza. I have cooked hundreds of pizzas on my kamados. Many of them have been fantastic. I have played with many tricks to overcome the imbalance such as multiple heat deflectors, high dome cooking, even using a wet towel to cool the charged stone a little. None of them had the same success as just finally getting a dedicated pizza oven.

This might help, but I can’t imagine by very much.
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Old 03-09-2019, 10:26 AM   #7
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Quote:
Originally Posted by cookingdude555 View Post
This does not solve the major issue of cooking pizza on a kamado, the heat still comes from the bottom. There will be a heat imbalance favoring the bottom of the pizza. I have cooked hundreds of pizzas on my kamados. Many of them have been fantastic. I have played with many tricks to overcome the imbalance such as multiple heat deflectors, high dome cooking, even using a wet towel to cool the charged stone a little. None of them had the same success as just finally getting a dedicated pizza oven.

This might help, but I can’t imagine by very much.

^^^^ this. I can make a much, much better pizza using my baking steel + broiler inside my home oven than I can on my Egg. Pizza on a Kamado is just... ok. It's just not the best design for that style of cooking. If pizza is your thing get a Roccbox etc.
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Old 03-09-2019, 12:17 PM   #8
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The challenge in any generic cooker (ie not a pizza specific cooker) is to get enough top heat in relation to the bottom heat. If this accessory helps that, it would be well worth it imo. It’s always a challenge in kamados to get enough top heat (at least for cooking neo/ny type pies)


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Old 03-09-2019, 01:25 PM   #9
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I am a big Kamado Joe fan but I just can't see this, especially at the price.
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Old 03-09-2019, 03:36 PM   #10
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Quote:
Originally Posted by SonVolt View Post
I can make a much, much better pizza using my baking steel + broiler inside my home oven than I can on my Egg. Pizza on a Kamado is just... ok. It's just not the best design for that style of cooking. If pizza is your thing get a Roccbox etc.
My pizzas cook in 4-5 minutes in my oven on my steel. They taste great. I'm not tempted to get an attachment or a pizza oven. We can all socialize in the kitchen while I cook and have a great time. Year round.
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Old 03-09-2019, 07:10 PM   #11
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I don't have a broiler in my oven but outside of my Blackstone it's the best alternative. I've made mine on the egg too, no comparison to the other cookers.

If you want to do NY style pizza a steel in the oven is the best way to go.
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Old 03-10-2019, 08:25 AM   #12
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So 45 minutes to get it going?
And you are still cooking at the grid level?
Best pies I've done have been cooked up in the dome.
The Adjustable Rig or PSWoo with raised grid from Tom at the Ceramic Grill Store works best for me.
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