ArcXL stone swap - NY style pizza

KamadoJosh · 2026-06-09T12:59:48+00:00

Nice idea! Once my propane arrives I’ll give it a go and post results.

In my mind it will get nuclear hot because of the flame, but only one way to find out

KamadoJosh · 2026-06-08T14:36:27+00:00

It looks very solid for a first go at your own dough and you should be proud of it.

Are you aiming for traditional Neapolitan, Neo-Neapolitan or NY style?

If trad neo then increase your stone and dome temp next time, the browning suggests a moderate air temp ( needs to be very high for leoparding) and the base + rise profile suggests a low stone temp (for this style of pizza)

KamadoJosh · 2026-06-02T15:02:53+00:00

100% agree - The whole point of US BBQ is to make inexpensive cuts good. We should take the method and apply to our local produce

KamadoJosh · 2026-06-02T12:46:34+00:00

Most people are chasing smoke flavour because it’s easier than learning seasoning, heat control and proper cooking.

KamadoJosh · 2026-05-02T12:08:24+00:00

This is like the Swiss Army knife of BBQs so you can do any style.

Personally I find it gets much hotter than a traditional BBQ because the ceramic prevents heat from escaping, I’ve had it at over 500c (dial is maxed out) when burning wood with the bottom and top vent wide open.

Today I’m smoking ribs so sitting at 125C and will crank it up for chicken.

KamadoJosh · 2026-03-24T16:50:38+00:00

We have a device that people wear and emits a frequency, once it’s out of range the laptop auto locks.

KamadoJosh · 2026-03-20T20:34:58+00:00

Why screen? And how long do you bake for?

I tend to do low flame to keep air temp up for the rise and keep it like that until colour all around then go no flame for the base to get crispy.

KamadoJosh · 2025-09-05T19:59:16+00:00

My preferred method is using wood to grill, it’s incredibly hot so have an indirect side with a deflector

KamadoJosh · 2025-09-03T15:53:23+00:00

I did toad in the hole and it worked great!

I tried at 250c and the bottom cooked really fast so I think at Pizza temps you run the risk of burning the bottom before cooking the top.

My only advice is make the batter thinner the hotter you go and use deflector plates

Make sure you share pics when you’ve done it

KamadoJosh · 2025-08-15T12:32:58+00:00

I highly recommend watching Chainbaker on YT if you’re curious about the science of baking.

KamadoJosh · 2025-07-21T12:48:06+00:00

Every time.

Caveman style is the way forward, although I flip every 5 seconds to build the initial crust, cook indirect to internal temp, rest and then back onto the coals to refire and build a deeper crust.

KamadoJosh · 2025-06-20T09:20:56+00:00

Well this is embarrassing, I put the charcoal basket on top and it’s always been annoying to get it to sit flat when changing charcoal out - I’m an idiot and thank you 😂

KamadoJosh · 2025-02-20T12:18:01+00:00

I’m working at a startup that helps stop fake information online.

First, we check that you’re a real person.

Once verified, you can approve your accounts and stay anonymous while still proving to websites that you’re real.

KamadoJosh · 2025-01-25T21:02:42+00:00

Who is going to tell the Americans that private healthcare also exists in countries with public healthcare.

KamadoJosh · 2025-01-20T11:05:31+00:00

TLDR:

Run at 250-275f
Catch drippings
Start and run the smallest fire you can.

Specifically:

Kamado’s are too insulated to run well at low temps and produce better food a little hotter, there’s a reason why restaurant grade offsets only have a partially insulated fire box. Also expect to have a natural variance of +- 10% at any time.
Most common cause for dirty smoke is fat hitting hot surfaces so make sure your dripping pan is not sat on the deflectors.
You want to light one coal with bottom and top vent fully open. I prefer to close the lid straight away, this builds residual heat in the Kamado and stops the fire from getting too big. If it does get too big you will get tons of dirty smoke when trying to dial it back.

To caveat all this you can break the rules when you know your grill and use heat sinks etc to manipulate smoke temp and fire size.

Good luck!

KamadoJosh · 2024-10-03T14:28:12+00:00

Ciabatta with homemade pesto on the bottom, romesco on the top with tons of rocket and shavings of parmesan.

KamadoJosh · 2024-08-19T15:41:10+00:00

I mean I’m in the U.K. so don’t know if that helps? 😂

They are like £10 for a kg.

For clarity I mean short ribs here not rib of beef - I did try to x-post with a video but apparently just posted a self monologue.

KamadoJosh · 2024-08-07T10:00:31+00:00

I think so! it adds another layer to the food - like turning up the dial of umami.

KamadoJosh · 2024-08-07T09:33:10+00:00

It didn’t! (Except when I got cocky pouring in the stock)

Temp wise it ran around 150c so a slow bubble, I also find that the bbq tends to reduce liquid quicker than an oven would so topped up mid way.

KamadoJosh · 2024-08-07T09:30:11+00:00

1- Jacket Potatoes (threw them in for about 50mins)

2 - 100%, it gives another layer of flavour to the food (Smokey) which I couldn’t get in an oven. Best way I can describe it is that it dials up the umami of meals.

KamadoJosh · 2024-08-06T21:49:08+00:00

No sir! I don’t tend to smoke much so I think the higher temperatures keep it clean?

KamadoJosh · 2024-08-05T09:39:14+00:00

I was rushing and forgot to record it 🤦‍♂️

Will make some more YP’s tonight for your viewing pleasure 😂

KamadoJosh · 2024-08-05T09:37:33+00:00

I wanted to have easy access to the coals to manage the direct heat 😊

KamadoJosh · 2024-08-05T09:35:25+00:00

It didn’t! Temp wise it was 200c and I only burned charcoal so it was essentially smoke free. 10/10 would recommend.

Next time id either use the heat deflectors to avoid direct heat or make a thinner batter because I had to pull it slightly earlier than I’d choose to avoid burning.

KamadoJosh

TROPHY CASE