Convert your Kamado Joe Classic to a pizza oven with the DoJoe Pizza Oven accessory. A durable cast aluminium frame with a removable ceramic pizza stone. The wedge shaped design ensures a steady temperature is maintained whilst allowing you to monitor your bakes. Dedicated supports for the Kamado Joe heat deflectors and pizza stone make sure the optimum distance is observed for perfect crusts and crispy toppings. The DoJoe is for use between temperatures of 200°C and 370°C. Create the perfect pizza with that added smoky flavour with the DoJoe.
Convert your Kamado Joe Classic to a pizza oven with the DoJoe Pizza Oven accessory. A durable cast aluminium frame with a removable ceramic pizza stone. The wedge shaped design ensures a steady temperature is maintained whilst allowing you to monitor your bakes. Dedicated supports for the Kamado Joe heat deflectors and pizza stone make sure the optimum distance is observed for perfect crusts and crispy toppings. The DoJoe is for use between temperatures of 200°C and 370°C. Create the perfect pizza with that added smoky flavour with the DoJoe.
Convert your Kamado Joe Classic to a pizza oven with the DoJoe Pizza Oven accessory. A durable cast aluminium frame with a removable ceramic pizza stone. The wedge shaped design ensures a steady temperature is maintained whilst allowing you to monitor your bakes. Dedicated supports for the Kamado Joe heat deflectors and pizza stone make sure the optimum distance is observed for perfect crusts and crispy toppings. The DoJoe is for use between temperatures of 200°C and 370°C. Create the perfect pizza with that added smoky flavour with the DoJoe.
Convert your Kamado Joe Classic to a pizza oven with the DoJoe Pizza Oven accessory. A durable cast aluminium frame with a removable ceramic pizza stone. The wedge shaped design ensures a steady temperature is maintained whilst allowing you to monitor your bakes. Dedicated supports for the Kamado Joe heat deflectors and pizza stone make sure the optimum distance is observed for perfect crusts and crispy toppings. The DoJoe is for use between temperatures of 200°C and 370°C. Create the perfect pizza with that added smoky flavour with the DoJoe.
Last updated at 06/08/2026 11:45:02
Kamado Joe DĹŤJoe Pizza Oven Kamado Grill Accessory Insert for 18-inch Classic Joe Grills for Brick-Oven Style Food with Ceramic Stone in Black, Model
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Kamado Joe DoJoe Classic Joe
Free delivery
Kamado Joe Accessories Classic Dojoe
Delivery $7.95
originally posted on kamadojoe.com
We used this on 4 occasions, and it cooked great pizza each time. However after the that 4th cook our lower gasket, on a pretty new Kamado Joe Classic II, just fell off. After researching this more, I found this is pretty much to be expected if you use the DoJoe. If you can accept this, and don't mind frequently re-gasketing your Kamado, then the DoJoe is excellent, as it does bake great pizza. I am only giving it a poor rating for design because it damages the Kamado, not because it doesn't function well.
originally posted on kamadojoe.com
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 ... MoreHaving 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).
originally posted on kamadojoe.com
The dojoe is a capable tool for making pizza, but I'm not sure it's necessary. There's multiple videos online with people making pizza without a dojoe where the user can achieve higher temperature than what the dojoe allows. Regularly using the dojoe will probably mean you'll be replacing your gaskets regularly as well as it seems to cause them to detach/burn the adhesive. Using a dojoe requires a massive load of lump, and there's no easy way to shut down the fire when you're done without letting your whole load burn unnecessarily (I use bbq pit gloves to pull it off and even though I only lift it for about three seconds before setting it on my cast iron table it still burns through them despite being rated for 1400°). The thing is big, and you'll need somewhere to ... MoreThe dojoe is a capable tool for making pizza, but I'm not sure it's necessary. There's multiple videos online with people making pizza without a dojoe where the user can achieve higher temperature than what the dojoe allows. Regularly using the dojoe will probably mean you'll be replacing your gaskets regularly as well as it seems to cause them to detach/burn the adhesive. Using a dojoe requires a massive load of lump, and there's no easy way to shut down the fire when you're done without letting your whole load burn unnecessarily (I use bbq pit gloves to pull it off and even though I only lift it for about three seconds before setting it on my cast iron table it still burns through them despite being rated for 1400°). The thing is big, and you'll need somewhere to store it.As for the good about the dojoe, well, it works as advertised. Just don't go above 550 or you'll lose a gasket.I regret purchasing the dojoe. Not because it doesn't work, but because of how limiting and unnecessary it is.
| Product dimensions | 56.52 x 63.65 x 14.94 cm; 6.46 Kilograms |
| Language | English |
| Country of origin | China |
| Shape | Round |
| Product care instructions | Hand Wash |
Kamado Joe DĹŤJoe Pizza Oven Kamado Grill Accessory Insert for 18-inch Classic Joe Grills for Brick-Oven Style Food with Ceramic Stone in Black, Model
Free delivery
Affiliate Disclosure: We may receive a small commission for purchases made through this link at no extra cost to you. This helps support our site. Thank you!
Kamado Joe DoJoe Classic Joe
Free delivery
Kamado Joe Accessories Classic Dojoe
Delivery $7.95
We used this on 4 occasions, and it cooked great pizza each time. However after the that 4th cook our lower gasket, on a pretty new Kamado Joe Classic II, just fell off. After researching this more, I found this is pretty much to be expected if you use the DoJoe. If you can accept this, and don't mind frequently re-gasketing your Kamado, then the DoJoe is excellent, as it does bake great pizza. I am only giving it a poor rating for design because it damages the Kamado, not because it doesn't function well.
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 ... MoreHaving 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).
The dojoe is a capable tool for making pizza, but I'm not sure it's necessary. There's multiple videos online with people making pizza without a dojoe where the user can achieve higher temperature than what the dojoe allows. Regularly using the dojoe will probably mean you'll be replacing your gaskets regularly as well as it seems to cause them to detach/burn the adhesive. Using a dojoe requires a massive load of lump, and there's no easy way to shut down the fire when you're done without letting your whole load burn unnecessarily (I use bbq pit gloves to pull it off and even though I only lift it for about three seconds before setting it on my cast iron table it still burns through them despite being rated for 1400°). The thing is big, and you'll need somewhere to ... MoreThe dojoe is a capable tool for making pizza, but I'm not sure it's necessary. There's multiple videos online with people making pizza without a dojoe where the user can achieve higher temperature than what the dojoe allows. Regularly using the dojoe will probably mean you'll be replacing your gaskets regularly as well as it seems to cause them to detach/burn the adhesive. Using a dojoe requires a massive load of lump, and there's no easy way to shut down the fire when you're done without letting your whole load burn unnecessarily (I use bbq pit gloves to pull it off and even though I only lift it for about three seconds before setting it on my cast iron table it still burns through them despite being rated for 1400°). The thing is big, and you'll need somewhere to store it.As for the good about the dojoe, well, it works as advertised. Just don't go above 550 or you'll lose a gasket.I regret purchasing the dojoe. Not because it doesn't work, but because of how limiting and unnecessary it is.
This insert works well however there are a few issues that I have noticed:1. The DoJoe geometry isn't perfect. I have about a 1/4" gap between the back of the insert and the lid of my KJ.2. The DoJoe is heavy. I believe this caused my lower stainless steel gasket on my KJ to break free of the ceramic. I have replaced the stainless gasket with a felt one, which is obviously compressed much more than the rest of the gasket where the DoJoe sits. This leaves a visible indentation on the felt gasket.3. You probably want to cover your DoJoe if you're not using it. the black paint looks nice at first, but exposure to the outdoors, and probably the houston humidity has dulled the finish. Also the lower lip has been scratched quite badly by using a metal pizza ... MoreThis insert works well however there are a few issues that I have noticed:1. The DoJoe geometry isn't perfect. I have about a 1/4" gap between the back of the insert and the lid of my KJ.2. The DoJoe is heavy. I believe this caused my lower stainless steel gasket on my KJ to break free of the ceramic. I have replaced the stainless gasket with a felt one, which is obviously compressed much more than the rest of the gasket where the DoJoe sits. This leaves a visible indentation on the felt gasket.3. You probably want to cover your DoJoe if you're not using it. the black paint looks nice at first, but exposure to the outdoors, and probably the houston humidity has dulled the finish. Also the lower lip has been scratched quite badly by using a metal pizza peel.4. The DoJoe uses the two half-inserts that you have already. If you're not paying attention, these inserts will separate down the middle and your top plate will get too hot in the center. I would have preferred a way to use a full diameter plate for the lower plate.5. The top plate gets dirty, and it will not get hot enough to burn off spilled cheese, so after using this a few times, the top plate looks gross. I know that this can be fixed my using the plate during a high-heat cook but that's an extra step that could be avoided if the full-diameter plate could be used in the lower position.6. I have noticed that some lump charcoal doesn't burn hot enough to work very well, and you will need to add A LOT of charcoal to make sure you can hold the temps above 500 if you are making several pizzas.7. There's no way to completely close the grill after a cook. Ideally this would fit the grill more closely, and there would be some cover that you could put over the front opening. I usually end up removing this when I'm done cooking, so I can save the leftover charcoal. I would prefer not having to handle a 600 degree grill insert if possible.
Great concept but lacking a key flaw to be considered a true pizza oven. To cook traditional Neapolitan pizza temperatures need to be in excess of 750 degrees and while the Kamado Joe can reach that temp; cooking pizza requires the heat to radiate from above the pie. When the temp in the kamado is high the stone gets to temp but the dome does not and you end up with a burnt crust on the bottom before the ingredients on the top cook. Probably better used for deep dish pizza.
Having done pizza on other grills, I had high hope for these. It was a complete let down. It's a hassle to see into if you're tall because of the visor. Even at 600F, it does not keep good heat on the top stone to crisp the crust. (even after letting the whole unit come up to temp for an hour). Ended up with well done toppings and an underdone crust. I wish I could return it as it's $250 out the window. I'd rather have just a good quality stone....which i do. Now I just have a DoJoe boat anchor.
I guess we should accept the fact that Kamadoe Joe is a BBQ not a pizza oven. I got DoJoe for my bday as a present. And after 3 times using it I’m ready to give up…1. It uses A LOT of coal. Be ready to burn everything in your coal bucket.2. Takes ages to start.3. There is no way to stop it after you finished. DoJoe engineers forgot to make a door, so you can cut air after you done baking4. At temperatures below maximum (at about 650F) one of my reflectors cracked. So I ended up spending even more $$ for a new reflectors.5. It does produce pizza though. But again, below temperatures specialised oven can reach (800-930F).I’d stay away from DoJoe. Add a hundred bucks more and get a separate pizza oven for your garden. Unfortunately because I used it I can’t ... MoreI guess we should accept the fact that Kamadoe Joe is a BBQ not a pizza oven. I got DoJoe for my bday as a present. And after 3 times using it I’m ready to give up…1. It uses A LOT of coal. Be ready to burn everything in your coal bucket.2. Takes ages to start.3. There is no way to stop it after you finished. DoJoe engineers forgot to make a door, so you can cut air after you done baking4. At temperatures below maximum (at about 650F) one of my reflectors cracked. So I ended up spending even more $$ for a new reflectors.5. It does produce pizza though. But again, below temperatures specialised oven can reach (800-930F).I’d stay away from DoJoe. Add a hundred bucks more and get a separate pizza oven for your garden. Unfortunately because I used it I can’t return it. Would happily return the item.
I think I was just excited to be able to use the Kamado as a pizza oven. I should have done more research. This thing really beat up the gasket and the felt appears to be coming up near the back of the Kamado. I'm considering not ever using it again as I don't think I want to replace the gasket prematurely. During the cook, it started to not fit properly and there were gaps opening around the area of the Kamado that met with the top of DoJoe. I tried to reset it but it did not help. I realized afterwards that this was the gasket getting beat up. I'm disappointed in this product. The Kamado (big Joe) is amazing and I think these types of gimmicks are just not worth it. I see that it would just cause unnecessary wear. I'll just try to make pizza without this accessory ... MoreI think I was just excited to be able to use the Kamado as a pizza oven. I should have done more research. This thing really beat up the gasket and the felt appears to be coming up near the back of the Kamado. I'm considering not ever using it again as I don't think I want to replace the gasket prematurely. During the cook, it started to not fit properly and there were gaps opening around the area of the Kamado that met with the top of DoJoe. I tried to reset it but it did not help. I realized afterwards that this was the gasket getting beat up. I'm disappointed in this product. The Kamado (big Joe) is amazing and I think these types of gimmicks are just not worth it. I see that it would just cause unnecessary wear. I'll just try to make pizza without this accessory (expen$ive lesson learned). Others noted you cannot properly cool down the coals which is 100% correct. I think this added to the gasket damage. Maybe it works well for others, but I know over time the gasket will need replacing.
I’ve literally made hundreds of pizzas over the past 5years on my KJ classic. I’d gone so far as to design a spacer system between the pizza stone and heat deflectors. When I got the DoJoe, the first two pizzas out of it were cooked better than any of the hundreds I’d made before. I’d honestly believed it couldn’t make a difference, but I can tell you from experience that it absolutely does. I wish I’d have bought it sooner.
Purchased the DoJOE about a month ago. As with other attachments it works as advertised and is relatively easy to use once up to heat. What I like about this product is that it efficiently turns the grill into a wood fire pizza oven without having to purchase an outdoor oven and the apparatus is easy to assemble and store once it cools. On my first pass, I was able to cook four pizzas and they came out perfectly with very little effort and the results were very consistent. Something that cannot be said for cooking pizzas by continuously having to open the dome.A couple of shortcomings however. First, while I found the instructions easy to follow, it took a very long time to get the grill up to heat following them step by step. I found that I needed to remove the ... MorePurchased the DoJOE about a month ago. As with other attachments it works as advertised and is relatively easy to use once up to heat. What I like about this product is that it efficiently turns the grill into a wood fire pizza oven without having to purchase an outdoor oven and the apparatus is easy to assemble and store once it cools. On my first pass, I was able to cook four pizzas and they came out perfectly with very little effort and the results were very consistent. Something that cannot be said for cooking pizzas by continuously having to open the dome.A couple of shortcomings however. First, while I found the instructions easy to follow, it took a very long time to get the grill up to heat following them step by step. I found that I needed to remove the top vent altogether to get to 450-500 and then again once the DoJOE was added as well. I had also just completed a deep clean of the grill to remove any debris that might impede airflow. Second, you simply can't snuff out the fire once you are done cooking so you need to be aware of how much fuel you need to efficiently heat your dome without wasting charcoal. It would be nice to see some design feature or add-on to close the front of the oven once cooking is complete.
| Product dimensions | 56.52 x 63.65 x 14.94 cm; 6.46 Kilograms |
| Language | English |
| Country of origin | China |
| Shape | Round |
| Product care instructions | Hand Wash |
