Wood Fired Pizza in the Kamado Joe (With DoJoe Attachement)

alright folks welcome back to smokey pastures barbecue we're doing something a little bit different today we've got some iron bark that I'm going to light up directly in the bottom of the five bucks of the commander Joe Big Joe - and then we're gonna get that burning got some wood up the top here and that's just going to be preheating what I'm gonna do is I'm gonna actually burn this wood to make some nice really nice long lasting coals build it up over a couple of hours and then we're gonna get our dojo accessory and turn it into a legit would find pizza oven so we'll see how we go I've got these little mini splits from russet natural smoked barbecue woods so yeah something I haven't really seen done before but we'll give it a shot could could have mixed results but anyway stay tuned for the ride so it looks like four fire ladders has done the trick now just gotta hope they're not gonna burn the seal off the edge of the comodo but anyway the idea is we you know we've got some pretty dense dense wood here with this iron bark so we want to get it get it nice and hot nice and quick so for fire starters and bang and I'll come back in when we're starting to chuck a bit more wood on that that little pile all right so I move my little fire around chucked a couple of those warmed logs on top and it's gonna take a little while to get this - nice coals and where it's burning real clean but an afternoon in isolation to kill today it's going to be a nice little process just went in and put the the dough in the mixer so that's gonna have a nice bit of resting time we'll see how we go this is getting to be a lot of fun it's like playing reverse Jenga see what the action looks like love it alright that's looking really nice with that fire going now just gonna keep adding a few more pieces of woods I reckon maybe those five there and then we'll chuck in four more and that might be enough to give it a go but this is working out quite nicely okay so just going to do a little test run here and Chuck the lid down so we've been doing this totally with the lid open so far and we're just checking and see how hot that is in a second okay so our dome temp without heat deflectors has come in at around 450 so and as you can see it's still probably rising up a bit so what I'm gonna do open this up here now probably gonna take some of that wood away probably not going to end up using it I'll just sit the dojo in there and leave the liebelei to open the way and just hope those heat deflectors don't crack okay so leads shut and it's smelling pretty good bottom vent still fully open top vent closed so that's our exhaust now and you can see nice bit of smoke just sort of roll now that I'll come back in about 10 minutes and see what we're actually at at the dome temp now worse comes to worse we're not there yet I'll bang noise on you no just open it up lift it up with some Hebrew for gloves and throw in a bit more wood but I reckon I've got a feeling that we're gonna be pretty close to the money by the time that that that gets up to the level so anyway I might go inside and start stretching out some feet today all right so the good news is having cracked the heat deflectors bad news is haven't quite got it to the temp that we need it to get to yet so heat proof gloves on actually just going to slide now dojo back here you can see what we got going on in there so just going to throw some more of this would get a bit more fuel on there still a little bit before we want to start making our pizza so gonna chuck that in there let me give it a good half an hour I reckon by the time that's all combusting well we will be at Pizza cooking temp so I'll check back in in about half now our pizza stones measuring 547 550 F so just not sure what to do might do it take one with our pizza I've got our little sort of kappa choice of a better bocconcini on there sort of ready to go so I just throw that in five minutes shout out to smoke and dad barbecue James for the little parchment paper idea and give this one a test run and see there we go so a little bit longer cook time obviously because it didn't quite get up to temp but that's gonna come out in a sec so let's have a look here spatula look I would say that is a pretty nice-looking pizza nice and fluffy let's just have a look at the bottom yep alright so what I'm gonna do because I think we can still get that a bit hotter I'm gonna go in and eat this first one and then I'm gonna get bit more of this iron barking yes I am wearing ugg boots and come back out when hopefully it's maxed out a bit more so nothing ventured nothing gained you want to get that to that temp we're gonna throw these in when the smoke hits your eye and you're making some pie that's come a doing [Music] let's just chuck some more I can't believe how small those coals have gotten so yeah this is definitely required and we'll give it give that a good another half now see if we can really get this temp up alright we're dealing with a little bit of fading light here but what's not fading is the temp on this so whoo that wood has done its job nearly hitting 600 on the dime let's just go down and have a little look what do we got on the stone 650 baby so now we've got a little ham and cheese job oh just for the kids it's a shame that they're gonna get this one because the crust is going to be absolutely perfect I think but we've still got one more for the adults so show you how this one goes and then we'll do one more with all the good stuff on it all right so this one's been in there for about half the time and oh yeah now that's what I'm talking about that's what we're trying to look for really nice crust just you can just see that that bottom has baked really nicely and quickly take this one into the kiddies and then we'll get our Laster the big person pizza on a lot of the adults pizzas going in and see in about five minutes I just thought I'd done a little update on our wood stalks here so you used two bit over half that bag probably should say right now this is a pretty elaborate way to cook three pizzas but it's good fun and effectively if I wasn't going inside and making them and giving it good 15 minutes between cooking each pizza you could smash out so many so quickly how's it go compared to a traditional wood oven well pretty good I'd say Stone tempers been really high dome has been really high because you got so much airflow right so we got check out that we got that fully open and this big wide mouth here exhaust for the cage a you know even though I'm putting fresh wood in there not getting that overpowering smoke you know bad smoke like you do sometimes when you're really choking the cage a down so it's burning hot fast and clean so yeah really good fun I'm gonna just turn this bad boy need both hands so I'll pause the camera for now and then I'll show you how this one turned out all right moment of truth here with this last one smells bloody good oh yes I'm a big fan of that just have a little look here nice and crispy on the bottom mm-hmm sweet Bon Appetit gone inside eating it she's well and truly died down now just gonna lift the lid and just double check that we haven't broken out pizzas Dean and heat deflectors still intact so I shall call this little experiment a success and if you enjoyed our video and want to see more videos like this please like and subscribe to our Channel and click the little Bell button for some notifications and then it'll let you know whenever we put out a new video so Cheers

Channel: Smoky Pastures BBQ

Views: 24,057

Rating: 4.8297873 out of 5

Keywords: Pizza, Wood Oven, Wood Fired, Ironbark, Wood, Fire, Kamado, Kamado Joe, DoJoe, Big Joe, Ceramic, Ceramic Grill, Dough, Recipe, Experiment, Grill, BBQ, Pizza Stone, Mozarella, Melt, Rise, Home, Home Cook, Restaraunt, Italian, Food, Authentic, Oven, Pizza Oven, Wood Oven Pizza, How To, Cooking, Wood Fired Pizza, Big Green Egg, Laucke, Crust, Burning, Fire Starting, Proofing, Outdoors, Outdoor Kitchen, Outdoor Cooking, Series II, Big Joe II, Big Joe 2, Stone, Thermometer, Smoke, Flavour, Flavor

Id: iUg6ix5u03Y

Length: 11min 15sec (675 seconds)

Published: Tue May 05 2020