Really nice job! I watch a bunch of your videos and I think I’m all set up for my first family pizza cookout night. Got my daughter’s new ooni, a new ninja pizza peel, and some logs that I split up like yours. Thanks for your help!
It’s absolutely the best stuff to cook with but more expensive than need be. If you’re intent on using wood only, use some cheaper kindling to get it up to temp then fire in the oak. Alternatively, use decent charcoal as well. Great video again Tom.
Thank you! i was lucky i got loads of wood for free when they cut down a large local beech tree - it took 1.5 years to season, but it will last em a while now!
That would be interesting to see how you get on using pine cones! I’ve never tried it before but would be concerned that similar to pine wood there will be a lot of sap in there and may make a Smokey burn?
In the Karu 12 I’m a big fan of making the fire by filling the firebox to the brim with 2/3 charcoal, 1/3 hardwood. This gets the stone up to 850-900 degrees in about 30 minutes. I then put 1 mini log (like you use) in 2 minutes before launching a pizza. The wood brings some fire along the roof of the Karu to curl my pepperoni, while the charcoal keeps the stone at a nice even temp for crisp crusts. With this fire system, pizzas cook to charred perfection in around 2 mins, with a turn at about 40 seconds. Now if only I could master pizza dough….
Thanks for watching Davide! The brush is available on the Ooni Website.... Check it out here - shareasale.com/r.cfm?b=1504958&u=2732926&m=82053&urllink=&afftrack=
How hot is the exit gas/smoke at the top of the chimney?I suppose the top of the SS chimney would be close to the hot air temp after 30-40 minutes.. Could you measure it next time you make a pizza? Thanks
Big shout out to @planetfriendlyfirewood I have been using them since they launched, and can't praise them highly enough. Great video, shame about the aspect ratio, but still watchable.
A great company, and one i also would highly recommend dealing with! Apologies for the aspect ratio, im so busy sorting the pizzas i forget to check the footage back sometimes ;)
Nice detailed video once again. Do you notice difference in taste using only wood. Gas of course is less faff but is a wood only fire worth the maintenance in terms of taste?
Hi Sebastian, Thanks for the comment, im not 100% sure what your asking here, but if you mean the door in the chimney, and the cap on the chimney, then yes both need to be open in order to get the oven hot with the correct airflow! 😃
I've got one of these ovens. It takes at least an hour to get it up to 450 - constantly feeding it charcoal and bone-dry hardwood. I don't know how you do it, Tom!
@@nathanielcathcart Cheers. I have the chimney open and both doors closed. My hardwood is old deck timber - 1/2 inch deep, 3 inches square. Plus charcoal. If the oven reaches 450 after an hour, I’m amazed. The pizza results are indifferent. I’m investing in a gas attachment, sadly.
Hey Tom, Great video again. I've just got my first Ooni Karu and was wondering how much wood you actually go through in a cook like this?? You mentioned topping up every 5 mins or so, was just wondering how much to buy to start?
Thanks for the question Stuart, Its difficult to say really as i mix wood and charcoal most of the time for cooks. but generally id say 5-10 KG of wood will do you for a few cooks.
Very helpful video - as are they all! Do you have a link for that little fire poker/stoker? Having a hard time finding one that's small enough to work the little fire box. (Ideally a link that works from the U.S.). We're trying our Karu for the first time this weekend.
Thanks for the nice comment Jeff! IM sure you'll have an awesome time cooking on your Karu! That fire poker is actually from my Kamado Joe oven, I believe this is the one for the USA... www.kamadojoe.com/collections/parts/products/kamado-joe-ash-tool
Not really, but it’s recommended to use a hard wood, like oak for example, and make sure it’s completely dry and seasoned. Also make sure it’s from a sustainable source and free from any paint or varnish etc
Hi Tom, Have a question. We had our 1st Ooni pizza cook this past weekend! I brought the Ooni wooden pizza peel. I had problems with trying to grab the pizza to rotate it. I see you with a metal peel. Which do you prefer? Do you still have to corn meal the metal peel? Thanks Barry Vancouver Washington
Hi Barry! The wooden peel is normally used for launching the pizza in to the oven (and you can serve it on this too) but the metal peels are for turning a taking the pizza out of the oven. My go to peel is the Ooni perforated peel. I still pop a little bit of flour/cornmeal in it but any excess drops through the hole 😊
Hi Conor, Thanks for your comments! You will get some soot when you first put the wood on, as it gives off smoke whilst it first ignites. The trick is to put a log on the fire, then wait about 1 minute before putting a pizza on. A really hot flame with good airflow won't produce much smoke. Just check the chimney, if the the smoke is thick white or black, let it burn some more, but if its light blue smoke, or even better clear heat, you're good to go. Just make sure your wood is properly dry and free from any wood treatment.
Great video Tom! Can I ask what's the size of the Pizza Oven Hardwood Kindling box? Is it the large one costing £35.95? Love Logs don't specify the weight or the volume on their website, I'm just trying to understand how their boxes compare to the typical small bags sold for £3...Is it good value for money?
Thanks for the comment , yeah its a shame but the shipping would probably end up costing more than the wood. Depending on where you are based, it might be worth seeing if there is a local hard wood supplier near you that has similar sustainability goals?
Hi, I use kiln dried ash wood. Everything works fine but the snoke that comes out the chimney is black, full of soot. When I look at the flame, its a very nice long broiling flame. But the tips of the flames ar creating soot. My theory is that this is because of insuficcient conbustion because of the lack of oxigen inside the oven body. Only problem is that I dont really see an easy solution for this...
@@TomVoyageuk I have not tried charcoal yet, I will try that. But is the problem I have described above a common issue? Im a bit bummed about it since I like the wood part of the oven the best.
@@TomVoyageuk ok, I will try some decent lump charcoal. For the actual cooling it seems not much wood is needed right? Once the whole thing is at the right temperature.
Generally any type of hard wood is fine to use. As long as its not treated or painted etc, and as long as its properly dry (-10% moisture content). The most common types of wood are Oak, Mesquite, Hickory or Maple as these give very nice hot embers, but some people will use apple, pear or peach more for flavour.
@@TomVoyageuk thanks for the reply. My question is the company to my knowledge does not state what particular type I.e. oak, pecan, etc. if you know any information is greatly appreciated
May I suggest you skip those fire starters. It’s easy to start that fire without them. What annoys me is that the little fire box and grating corrodes quickly which makes me doubt the Karu will last more than 3 years.
Hopefully the Karu will last longer than 3 years, but i guess it depends on how often you use it, where you store it and the climate of your region. I've discussed the fire basket in other videos, and came to the conclusion that a more solid firebox would be less portable and increase the cost of the oven, which is why Ooni have opted for this type. Just my opinion though...
@@TomVoyageuk you don’t let see that pizza when it was finish it is very important that people want the see the result’s of the pizza how it is done !! Not so professional this time sorry
Really nice job! I watch a bunch of your videos and I think I’m all set up for my first family pizza cookout night. Got my daughter’s new ooni, a new ninja pizza peel, and some logs that I split up like yours. Thanks for your help!
Thanks for watching Scott! I hope you're cookout goes well 👍🍕
It’s absolutely the best stuff to cook with but more expensive than need be. If you’re intent on using wood only, use some cheaper kindling to get it up to temp then fire in the oak. Alternatively, use decent charcoal as well. Great video again Tom.
Thank you! i was lucky i got loads of wood for free when they cut down a large local beech tree - it took 1.5 years to season, but it will last em a while now!
Thanks for the tips. We have a lot of pine cones, which I think should work fairly well as a fire starter.
That would be interesting to see how you get on using pine cones! I’ve never tried it before but would be concerned that similar to pine wood there will be a lot of sap in there and may make a Smokey burn?
In the Karu 12 I’m a big fan of making the fire by filling the firebox to the brim with 2/3 charcoal, 1/3 hardwood. This gets the stone up to 850-900 degrees in about 30 minutes. I then put 1 mini log (like you use) in 2 minutes before launching a pizza. The wood brings some fire along the roof of the Karu to curl my pepperoni, while the charcoal keeps the stone at a nice even temp for crisp crusts. With this fire system, pizzas cook to charred perfection in around 2 mins, with a turn at about 40 seconds. Now if only I could master pizza dough….
Good advice thanks for sharing!
Just purchased the Karu 12 Love Logs bundle through your link. Dont know if you get comission or not via that but hope you do. Cheers again 👍👍
Thanks Ian, happy cooking! 🍕👍
Great videos Tom! One tip: get yourself a pizza turning peel from Ooni - makes a big difference.
Thanks, I'm glad you like the videos! I do actually have one, I just need a bit more practice using it as I've not quite got the technique yet!
Great video Tom. May I ask you, where did you get the stone brush? Thank you.
Thanks for watching Davide! The brush is available on the Ooni Website.... Check it out here - shareasale.com/r.cfm?b=1504958&u=2732926&m=82053&urllink=&afftrack=
Great Video will check those logs out ! What’s the table your ooni sits on ?
Thanks mate! They’re a great fuel source for your Ooni! The table is called a Keter Unity XL, it’s available in most garden centres or online
How hot is the exit gas/smoke at the top of the chimney?I suppose the top of the SS chimney would be close to the hot air temp after 30-40 minutes.. Could you measure it next time you make a pizza? Thanks
Big shout out to @planetfriendlyfirewood I have been using them since they launched, and can't praise them highly enough. Great video, shame about the aspect ratio, but still watchable.
A great company, and one i also would highly recommend dealing with!
Apologies for the aspect ratio, im so busy sorting the pizzas i forget to check the footage back sometimes ;)
YES KENNY!!!
Nice detailed video once again. Do you notice difference in taste using only wood. Gas of course is less faff but is a wood only fire worth the maintenance in terms of taste?
Hi Ian, Yes there is definitely a difference, I do enjoy cooking on wood, but like you said gas is less faff but it's nice to have the options! 🍕👍
Hi Tom what about the chimney and ceiling aru you close for cooking time I mean the ceiling or both open cheers 🍻
Hi Sebastian, Thanks for the comment, im not 100% sure what your asking here, but if you mean the door in the chimney, and the cap on the chimney, then yes both need to be open in order to get the oven hot with the correct airflow! 😃
I've got one of these ovens. It takes at least an hour to get it up to 450 - constantly feeding it charcoal and bone-dry hardwood. I don't know how you do it, Tom!
make sure you are getting enough airflow and that the chunks aren’t too big.
@@nathanielcathcart Cheers. I have the chimney open and both doors closed. My hardwood is old deck timber - 1/2 inch deep, 3 inches square. Plus charcoal. If the oven reaches 450 after an hour, I’m amazed. The pizza results are indifferent. I’m investing in a gas attachment, sadly.
I would be careful using old deck wood as it may be treated with chemicals?
@@TomVoyageuk Malaysian hardwood. Seeiously, Tom - how long does it take you to get your Ooni up to speed?
Great thanks 👍
No problem 👍
Hey Tom, Great video again.
I've just got my first Ooni Karu and was wondering how much wood you actually go through in a cook like this?? You mentioned topping up every 5 mins or so, was just wondering how much to buy to start?
Thanks for the question Stuart, Its difficult to say really as i mix wood and charcoal most of the time for cooks. but generally id say 5-10 KG of wood will do you for a few cooks.
You need to cut the piece of wood in half and use the meter on the freshly cut side to get an accurate reading.
Thanks for the tip 👍
Love the video used our karu for the first time last night a bit of a disaster 😣
Thanks!
Oh no, what happened?
My husband had the flames a wee bit too high lol burned to a char practicing today second try came out beautiful!
@@deeannjones591 It takes a little bit of practice but i'm glad your second one was a success 🍕
Thank you very much 😊
Very helpful video - as are they all! Do you have a link for that little fire poker/stoker? Having a hard time finding one that's small enough to work the little fire box. (Ideally a link that works from the U.S.). We're trying our Karu for the first time this weekend.
Thanks for the nice comment Jeff! IM sure you'll have an awesome time cooking on your Karu!
That fire poker is actually from my Kamado Joe oven, I believe this is the one for the USA...
www.kamadojoe.com/collections/parts/products/kamado-joe-ash-tool
@@TomVoyageuk THANK YOU!
Is there a certain type of wood needed
Not really, but it’s recommended to use a hard wood, like oak for example, and make sure it’s completely dry and seasoned.
Also make sure it’s from a sustainable source and free from any paint or varnish etc
Is there discount code for love logs?
I don’t have a discount code unfortunately pal, but if you sign up to their newsletter you get 10% off your 1st order! 👍
@@TomVoyageuk Thanks.
Hi Tom,
Have a question. We had our 1st Ooni pizza cook this past weekend! I brought the Ooni wooden pizza peel. I had problems with trying to grab the pizza to rotate it. I see you with a metal peel. Which do you prefer? Do you still have to corn meal the metal peel?
Thanks
Barry
Vancouver Washington
Hi Barry!
The wooden peel is normally used for launching the pizza in to the oven (and you can serve it on this too) but the metal peels are for turning a taking the pizza out of the oven. My go to peel is the Ooni perforated peel. I still pop a little bit of flour/cornmeal in it but any excess drops through the hole 😊
Tom, that’s great information! Appreciate you responding!! Love your videos!!
@@barrythompson153 Thanks Barry, happy to help! I'm glad you like my videos 🍕👍
Hi Tom your Ooni videos are great!
One question, do you ever have problems with excessive soot particles coming out of the chimney when using wood?
Hi Conor, Thanks for your comments!
You will get some soot when you first put the wood on, as it gives off smoke whilst it first ignites. The trick is to put a log on the fire, then wait about 1 minute before putting a pizza on. A really hot flame with good airflow won't produce much smoke. Just check the chimney, if the the smoke is thick white or black, let it burn some more, but if its light blue smoke, or even better clear heat, you're good to go. Just make sure your wood is properly dry and free from any wood treatment.
Great video Tom! Can I ask what's the size of the Pizza Oven Hardwood Kindling box? Is it the large one costing £35.95? Love Logs don't specify the weight or the volume on their website, I'm just trying to understand how their boxes compare to the typical small bags sold for £3...Is it good value for money?
Hi Opa, if you click “What’s in the box” it shows the weight of each size box 😃
Nice video, great tutorial, but it's a pity that love-logs doesn't sell outside the U.K.
Thanks for the comment , yeah its a shame but the shipping would probably end up costing more than the wood. Depending on where you are based, it might be worth seeing if there is a local hard wood supplier near you that has similar sustainability goals?
Was that 400 c or f?
I am assuming c. What temp do you recommend before I cook?
Thanks for the question, This was in Celsius, as im in the UK, but 400°c relates to about 750°f
When you state the stone is up to temperature are you measuring C or F? I am assuming you're using C which is approximately 932 degrees F.
Hi Daniel, Yes I use degrees celcius 👍
Hi, I use kiln dried ash wood. Everything works fine but the snoke that comes out the chimney is black, full of soot. When I look at the flame, its a very nice long broiling flame. But the tips of the flames ar creating soot. My theory is that this is because of insuficcient conbustion because of the lack of oxigen inside the oven body. Only problem is that I dont really see an easy solution for this...
Have you tried to mix your fuel with charcoal? I often find a charcoal base and wood on top creates less soot and still a hot flame
@@TomVoyageuk I have not tried charcoal yet, I will try that. But is the problem I have described above a common issue? Im a bit bummed about it since I like the wood part of the oven the best.
You’ll always get some spot with wood but I don’t find it that much an issue with charcoal and wood mixture
@@TomVoyageuk ok, I will try some decent lump charcoal. For the actual cooling it seems not much wood is needed right? Once the whole thing is at the right temperature.
I’ve looked into it but unless I’ve overlooked. It does not state what type of wood it is.
Generally any type of hard wood is fine to use. As long as its not treated or painted etc, and as long as its properly dry (-10% moisture content). The most common types of wood are Oak, Mesquite, Hickory or Maple as these give very nice hot embers, but some people will use apple, pear or peach more for flavour.
@@TomVoyageuk thanks for the reply. My question is the company to my knowledge does not state what particular type I.e. oak, pecan, etc. if you know any information is greatly appreciated
I’ve always used oak, or beech and both have worked very well!
That Dough looked About 70 - 75 Percent Hydration !!! WAY BETTER than 60 Percent Hydration for PIZZA !!!!!!
Whatever it was it tasted great!
From my experience it's not really better
May I suggest you skip those fire starters. It’s easy to start that fire without them. What annoys me is that the little fire box and grating corrodes quickly which makes me doubt the Karu will last more than 3 years.
Hopefully the Karu will last longer than 3 years, but i guess it depends on how often you use it, where you store it and the climate of your region. I've discussed the fire basket in other videos, and came to the conclusion that a more solid firebox would be less portable and increase the cost of the oven, which is why Ooni have opted for this type. Just my opinion though...
That box can be readily replaced and home made
Unlike
Thanks for watching!
Your view still helps! Thanks for watching!
@@TomVoyageuk you don’t let see that pizza when it was finish it is very important that people want the see the result’s of the pizza how it is done !!
Not so professional this time sorry
@@begriprespect3316 watch some of my other videos to see the finished pizzas