Kamado Joe DoJOE - User Manual

DOJOE Instructions
@
KAMADOUOE
@) LOAD & LIGHT @) INSERT DoJOE?
CHARCOAL
Mex Insert assembled
DaJoe?
with heat
jake
sure that your firebox
and
ash deflectors in place and
pizza
stone
loaded
cleanout are free of debris. Load on top (see assembly instructions belowl.
approximately 5 tbs of Kamado Joe* Immediately close top vent.
Big Block* Lump Charcoal. This
should fill your firebox to around ?Latch ring on DéJoe onty
4" below the top edge needed i using Kamado Joe"
aSsic
(2)
PREHEAT
(6)
ADJUST VENTS
Preheat grill with lid closed
and both top and bottom
vents completely open.
Bring grill to 450°F (230°C)
Set grill to desired temp by adjusting bottom vent only
with top vent completely closed. Wait 15 minutes forgrill
temp to stabilize before cooking.
BOTTOM VENT GUIDE
8
Choi] S&S
450°F 550°F 650°F Completely Close
Top Vent
How to assemble the DoJoe?
SF
&
1
Install FRONT heat deftector 2 Install BACK heat deflector
3.
Place pizza stone on top of deflectors
and immediately close top vent
Chef Eric
Gephart?s
Pizza Dough Recipe
Straight Dough Method: koe ee, 4
1. In the bowl of your stand muxer, combine the water, yeast, sugar and mait syrup
With
a
whisk, stir so the sugar begins
to
dissolve
and
feed the yeast | ng red ie nts {makes three
4
:7as)
2.
Pour in the flour, top with salt and oi
Water [105°F) -2 cups [460 gt
3.
With the dough hook attachment,
set
your stand mixer
to 2
[medium low
speed]
Dry
Yeast 2
teaspoons (20
4]
4. A dough ball should form after
1
minute. Continue to mixfar a total of 8 minutes Sugar, Granulated 1% teaspoons
18
g]
§.
Turn mixeroff, remove the hook from the bowl
and
place the dough into
a
MattSyrup
%
teaspoon
[4 g]
greased bowl and cover with plastic wrap
OO"
Flour
...
.
5 Cups [750
g)
175°-80°F] f hour Salt, Kosher ...2 teaspoons [15
gh
m tem
a
for
an
hou:
6. Allowthe dough to ferment in the bowl at roo
Pp
Olive Ot... Steaspoons(18gl
7. Once the dough has fermented and doubled in size, dump it out on your table and
le [see scale guide for pizza to the night]
.
Peano , Scale Guide
8. Lightly flour yourworkspace table and round your scaled dough taan Mean Noein
9.
Using a rolling pin, rollout and top as desired, or wrap in plastic wrap and freeze Dough 10-1202 13-150z 18-200z
up
to
one month.
Sauce
doz 40z
Soz
10.
Bake in your Kamado Joe? at 550°F-600°F for 8 to 10 minutes Cheese 4oz Soz Jor

Summary

DōJoe Operation Instructions

Load and Light Charcoal

Ensure firebox is clear. Load approximately 5 lbs of Kamado Joe Big Block Lump Charcoal to about 4" below the top edge.

Preheat Grill

Preheat the grill with the lid closed and both top and bottom vents fully open. Bring the grill to 450°F (230°C).

Insert DōJoe

Insert the assembled DōJoe with heat deflectors and pizza stone loaded on top. Immediately close the top vent.

Adjust Vents for Temperature

Set grill to desired temperature by adjusting the bottom vent only, with the top vent completely closed. Wait 15 minutes for stabilization.

DōJoe Assembly Guide

Install Front Heat Deflector

Install the front heat deflector component onto the DōJoe.

Install Back Heat Deflector

Install the back heat deflector component onto the DōJoe.

Place Pizza Stone

Place the pizza stone on top of the installed deflectors and immediately close the top vent.

Chef Eric Gepharts Pizza Dough Recipe

Straight Dough Method

Detailed steps for preparing pizza dough, including mixing ingredients, fermentation, and shaping.

Kamado Joe DoJOE Specifications

General

Brand	Kamado Joe
Model	DoJOE
Category	Grill Accessories
Language	English