Pizza

mr toad

What is your thinking about the - - 

""Pizza Oven Wedge fir Large Big Green Egg""

Thanks, Mr Toad

unoriginalusername

Haven’t seen it in person but some things I learned about the DoJoe may apply. In short side by side I found at best maybe a 5% improvement … for the money you can get a stand alone oven so not sure it’s a must have. The egg/joe make a good pizza as is 

Above 700 the DoJoe melts your handle, not sure how the heat venting will impact the egg handle or not

the DoJoe is heavy and the weight / heat tends to destroy the bottom gasket 

with no door, the heavy hot unit is not easy to remove so most people shut down and leave it on. This will burn your entire basket of lump overnight … would be nice if they have that option so you don’t burn more then needed 

Stormbringer

I think it's a solution looking for a problem. For someone making lots of pizzas one after the other, visibility of when to turn without having to raise the dome a lot causing heat to escape could make it worthwhile. Outside of that, for a single pizza cook, not seeing what it would add. I raise the pizza into the dome with the PSWoo and cook at 650-700F, makes decent enough pies. 

SonVolt

I'd use that money to buy an Ooni or Roccbox. The dedicated ovens will run circles around a Komado. 

alaskanassasin

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Photo Egg

unoriginalusername said:

Haven’t seen it in person but some things I learned about the DoJoe may apply. In short side by side I found at best maybe a 5% improvement … for the money you can get a stand alone oven so not sure it’s a must have. The egg/joe make a good pizza as is 

Above 700 the DoJoe melts your handle, not sure how the heat venting will impact the egg handle or not

the DoJoe is heavy and the weight / heat tends to destroy the bottom gasket 

with no door, the heavy hot unit is not easy to remove so most people shut down and leave it on. This will burn your entire basket of lump overnight … would be nice if they have that option so you don’t burn more then needed 

That’s a very good review with a few points I don’t believe have been posted about in the past.

loco_engr

Made many of 'zas on my Lrg and am happy with the results for the set up I have . . . so a definite pass

buzd504

unoriginalusername said:

Haven’t seen it in person but some things I learned about the DoJoe may apply. In short side by side I found at best maybe a 5% improvement … for the money you can get a stand alone oven so not sure it’s a must have. The egg/joe make a good pizza as is 

Above 700 the DoJoe melts your handle, not sure how the heat venting will impact the egg handle or not

the DoJoe is heavy and the weight / heat tends to destroy the bottom gasket 

with no door, the heavy hot unit is not easy to remove so most people shut down and leave it on. This will burn your entire basket of lump overnight … would be nice if they have that option so you don’t burn more then needed 

When I make three or 4 pizzas on a large (the usual amount), on just a stone, I usually go through a whole load of lump anyway.