Kamado Joe KJ-PS23 Classic Pizza Stone, 15" Diameter

Product Information

You have now built a kamado pizza oven. Close the lid, open the bottom air slide and the top vent, and wait until the temperature in the lid is approximately 300°C (572F). Description: The Kamado Joe Pizza Stone - Classic Joe has been created to ensure a perfect pizza crust every time when used with a Kamado Joe - Classic Joe as this high-impact ceramic stone has been designed to di

We ended up having to replace parts sooner than we thought. So instead of replacing a bunch of parts, we upgraded to the Kamado Joe Grill. Kamado Joe: What we want is that all that heat at the bottom of your kamado ends up in the lid as easily as possible. And preferably without the pizza stone, which is placed halfway, becoming too hot from below. There are countless pizza stone options, but the best choice depends on your preference. You can opt for a wooden pizza peel if you want to slide your pizza directly onto the grill for cooking or select a ceramic pizza stone. For deep dish pizzas, consider the Kamado Joe Deep Dish Pizza Stone. A kamado grill is a very versatile cooking appliance. There is very little you cannot do with a kamado except for doing the dishes. Grilling, baking, smoking low and slow, no problem at all. Still, we like to experiment a bit with our Kamado Joe. With a bit of tinkering, so much more can be done.Monitor the temperature: Throughout the cooking process, keep an eye on the temperature of the grill and adjust as needed. This will help maintain the ideal heat for achieving that perfect crispy crust. I have yet to drop mine (usually a death sentence for a pizza stone), but I’ve definitely set it down roughly on more than a couple of occasions. How you prepare the grill will differ slightly depending on what kind of fuelsource your grill uses. Regardless, once the grill is fired up, it will need time to preheat. Step 3– Heat your pizza stone By choosing the right stone, properly heating it, and using the right techniques, you can enjoy delicious homemade pizzas with a crispy crust and gooey cheese every time.

However, there are a few key points that really set this particular stone apart from other pizza stones you’ll find at your local Wal-Mart or discount supermarket. High-Heat Ceramic Before you start, make sure to properly prepare your Kamado Joe pizza stone for cooking. The first step is to clean the stone thoroughly. Use warm water and a brush to remove any dirt or debris. Avoid using soap or harsh chemicals as they can leave a residue on the stone. It’s still in one piece, though, so I’d definitely say it can take a light beating. Can I Use The Kamado Pizza Stone In Any Oven? The solution is straightforward. To make your kamado look more like a pizza oven, we need to make sure that the pizza stone is not heated directly and that the distance between the pizza and the lid is reduced. We are going to explain how you can do this. It is best to use a large pizza peel to move the pizza from counter to grill, so you do not risk getting burned. You can use wood or charcoal to heat your kamado. The Best Hard Wood Lump CharcoalVeggies: green peppers, tomatoes, mushrooms, arugula, artichokes, spinach, onions, olives, jalapenos

The Kamado Joe deflectors limit the airflow when they are on the bottom setting - overlap them or move them up. To get the pizza stone as high as possible in the lid, we place 3 stainless steel corner pieces on the plate setter. Then we place the pizza stone on top. This way, we have also ensured that no direct heat gets under the pizza stone. To cook your first pizza in a kamado-style grill you will need a couple of tools (this is an intro guide). In addition to your ceramic grill, at a bare minimum, you will need these items: 1) A plate setter/heat deflector. 2) A pizza stone (see details HERE) 3) A wooden pizza peel. 4) A pizza cutter, 5) A baker’s scale So make your pizza according to our recipe and slide the pizza on the stone. Close the lid and wait for the pizza to bake.Never set the pizza stone directly on the plate setter. This will just transfer all of the heat to the pizza stone making it too hot to cook. It is critical that there is a kind of escape valve for this heat energy in the form of an air gap. This gap will allow the heat from the top of the plate setter to dissipate before reaching the pizza stone.