Kamado Joe DoJOE Instructions

D O J O E I n s t r u c t i o n s
@
KAMADOUOE
@ ) LOAD & LIGHT @ ) INSERT
DoJOE?
C H A R C O A L
Mex Insert assembled DaJoe? with heat
jake sure that your firebox
and
ash
deflectors in place and pizza stone loaded
c l e a n o u t are f r e e of debris. Load on top (see a s s e m b l y i n s t r u c t i o n s b e l o w l .
a p p r o x i m a t e l y
5
t b s of K a m a d o Joe* I m m e d i a t e l y close top vent.
Big Block* L u m p Charcoal. T h i s
s h o u l d f i l l y o u r f i r e b o x t o a r o u n d ?Latch ring on DéJoe onty
4 " b e l o w t h e t o p e d g e n e e d e d i using Kamado Joe"
aSsic
(2) PREHEAT (6) ADJUST VENTS
P r e h e a t g r i l l with lid c l o s e d
a n d both top and b o t t o m
v e n t s c o m p l e t e l y open.
Bring g r i l l to 4 5 0 ° F (230°C)
Set g r i l l to desired t e m p by adjusting b o t t o m v e n t only
w i t h top vent c o m p l e t e l y closed. Wait 15 m i n u t e s forg r i l l
t e m p to stabilize before cooking.
BOTTOM VENT GUIDE
8
C h o i ] S&S
4 5 0 ° F 5 5 0 ° F 6 5 0 ° F Completely Close
Top Vent
H o w t o a s s e m b l e t h e DoJoe?
SF
&
1 I n s t a l l F R O N T h e a t d e f t e c t o r 2 I n s t a l l B A C K h e a t d e f l e c t o r 3. Place pizza s t o n e on t o p of d e f l e c t o r s
a n d i m m e d i a t e l y c l o s e t o p v e n t
Chef Eric Gephart?s
P i z z a D o u g h R e c i p e
S t r a i g h t D o u g h M e t h o d : k o e e e , 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
| n g r e d i e n t s { m a k e s t h r e e
4
: 7 a s )
2. Pour in the flour, top with salt and o i
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 mix f a r a total of 8 minutes Sugar, Granulated 1% teaspoons 18 g]
§. Turn m i x e r off, remove the hook from the bowl and place the dough into
a
M a t tS y r u p %
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 t e m
a for
an hou:
6. A l l o w the dough to ferment in the bowl at roo
Pp
Olive O t . . . S teaspoons (18g l
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]
.
P e a n o , S c a l e G u i d e
8. Lightly flour your workspace table and round your scaled dough taan
Mean
Noein
9.
Using a rolling pin, r o l l out and top as desired, or wrap in plastic wrap and freeze Dough 10-1202 13-150z 18-200z
u p to one month. Sauce
doz 40z
Soz
10. Bake i n your Kamado Joe? at 550°F-600°F for
8
to
10
minutes Cheese 4 o z S o z Jor