Kamado Joe 15-inch Ceramic Pizza Stone for Brick-Oven Style Pizza Compatible with Kamado Joe Classic Joe 18-inch Charcoal Grill and Smokers, Model KJ-PS23

I cooked a few pizzas on my new KJ prior to buying the pizza stone. I broke down and purchased the stone after not having very good luck without it. We bought a couple of cheap pizzas at the grocery store in case we screwed up first try and just to try the stone out. We were blown away with the results. We no longer order pizza out. We like pizza from our pizza stone on our Kamado much better. It tastes pretty amazing. I think the pizza stone and the soapstone are the two must haves for a KJ.

Awesome accessory

Using it as a second heat deflector when smoking meats. Came in secure packaging which was a relief to see. So far it is doing its job with no complaints from me!

I have a kamado joe projoe and have a ton of their accessories. This pizza peel is trash. It arrived broke. I returned it and bought another only to receive it cracked after months of waiting. So disappointed. I emailed kamado joe as well. So sad to see such low quality from typically a great company.

Even if you don’t want to make a pizza that big, it’s great having lots of pizza real estate in the Big Joe.After lighting a lot of charcoal right in the middle, I installed my rack with the heat deflectors, then the grill grates up high and placed the pizza stone on the grates.Cranked it open to afterburner until it got to 400 and then eased it on up to 500.(I actually own the DoJoe but after trying it with and without the DoJoe, I like the above setup best.)You probably will need a wooden pizza peel with sprinkled corn meal so it can slide off onto the stone, and a metal peel for scooping it back up when it is cooked.

It's essentially like any other pizza stone that's ever been made. They've been around for at least 20yrs.But I was surprised to learn the stone will not heat evenly placed directly on the grill. You have to place your deflector plates directly on the grill, then rig some 1"-2" spacers, then place the stone on the spacers. The directions call for rolling small pieces of aluminum foil into evenly sized balls to use as the spacers. I would suggest 1" steel drain plugs from your local hardware store for a more permanent solution.In my opinion, if you have to engineer a new product to work correctly, they probably should include the spacers with the stone.Also, you will be cooking at very high temps with this stone for best results, typically in the 550°-600° range. If you need to take a peek, dont forget to "burp" it a couple of times and use your heat gloves. You will lose a ton of heat when doing this. Now I keep a flashlight and just look down thru the exhaust on top. Obviously, this can melt half your face off, so dont get too close. But you dont lose any heat doing it this way.

This worked very well for my first pizza cook on my ceramic grill. I used cornmeal to help avoid the pizza from sticking on the stone. I had good results with using some spacers as described by the Kamado Joe Youtube channel, where a presenter used 3 metal sockets to add an inch or so of space between the heat deflector and stone, else the stone get too hot and scorch the bottom of the pizza.

Satisfied that you can use high heat the correct way. Bought it for my Kamado Joe Konnected. Follow the instructions and advice of the company.