OONI KARU Charcoal & Wood Set up Tutorial
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- เผยแพร่เมื่อ 12 มิ.ย. 2021
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This video shows my method of cooking on charcoal in my Ooni Karu Pizza oven. Cooking on charcoal this way help achieve a very hot flame perfect for cooking those wood fired pizzas at home. This method can also be used on the Ooni Pro 16. - แนวปฏิบัติและการใช้ชีวิต
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thanks for the video mate, finally someone added a good video about wood/charcoal
Glad you enjoyed the video!
Great video Tom ! I just purchased the Karu and your demonstration took the guess work on how to use. Thank You !
Thanks so much for watching! I’m just getting ready for filming another couple of videos this weekend!
I just got my Pizza oven, thank you for simplifying it.
Conclusion: A mix is best, both charcoals and wood
Many thx
Glad it was helpful, thank you for watching 👍🍕
Well done as always, Tom!
Thanks!
Great vídeo it's exactly the info I needed. Deserve the sub!
Great! Thanks mate! Glad you liked the vid
Very cool! Looking forward to getting my KARU 16 Multifuel! Thanks! -Subbed
Thanks for the sub!
I’ve just ordered my Karu 16 too! Looks amazing!
I just bought a Karu 12, and I find this video very helpful. Thanks!
You're Welcome! Im glad you find my video useful!
@@TomVoyageuk I’m firing up my ooni karu 12 for the first time as I speak! Starting with some natural hardwood chunk charcoal, and then I’ll use some apple hardwood chunks 2 min before tossing my pizza in.
@@nfcknblvbl just got mine using first time this weekend. Any advise or input? I need to go buy some charcoal and some hardwoods....
I have been watching your videos. Very informative. Just assembled my Karu 12. Wish me luck. Very classy that you respond to all comments.
The Karu 12 - thats a great oven, Happy Cooking Christopher! 🍕
Great demonstration video for using wood and charcoal, my first ooni will be delivered by Saturday, but the pallets won’t, so I think I’ll be using this method to test it out. Thanks. Liked and subscribed👍
Thanks so much for the Subscribe! And congrats on your first Ooni, you will love it!
Thank you for this!
You’re welcome!
Got the Karu 12 coming in July , can't wait and your videos are very informative , subbed 👍
You won't be disappointed! its a great little oven, just don't loose faith if you have a couple of mishaps the first few times, it happens to us all, soon enough you will be the family pizza pro! Thanks for the sub!
Excellent content. I have just ordered one. Thank you .
Hope you enjoy it! I'm sure you will!
Thanks for the video!
You’re welcome! Thanks for watching!
Really like that. Very nice, well done fella.
Thanks very much mate!
thanks for the tutorial.. I think it will help even with the new KARU 16 ..
I’m sure the method will be similar, but I have ordered the Karu 16, so will be sure to make some videos when it arrives!
Dzięki, dobry pomysł z brykietem bo jest wysoka temperatura. Ostatnio do karu używałem pellet ale twoja metoda jest lepsza
Dziękuję za obejrzenie mojego filmu!
Thanks for the guide, bought my Karu oven for the summmer. Bit of trial and error at first, but now into the groove. Tip, dont overload with lots of toppings as can get soggy watery.
Got the Karu. So much better than the Fyra. My pro tip: make sure the ash tray isn’t upside down. You can fit more fuel in 😂. As you’ve said in another video - charcoal to temp then wood pieces for extra heat and flames. Just had a great pizza for lunch. Much prefer lump wood over briquettes too
Thanks for the comment - And for that Pro tip!!!
Yes, i will almost always use a charcoal and wood mixture to cook pizza on now, i like the consistency and find it an more pleasant way to cook. I have used briquettes before with success, but tend to find it creates a lot of dust. A good quality lump wood all the way!
Doesn't it taste a bit like bbq if you use charcoal?? Don't want that typical charcoal flavor, have a kamado for that.
I did this exact thing my first go too! 😂 just firing it up today using this method 👌🏻 great video thanks
@@TomVoyageuk i used lump charcoal and found out lump struggles to get above 400 C. briquettes somehow burn hotter in my case. my guess is the briquettes are more compact so i can fit more of them on the fuel tray. i don't know if i'm doing something wrong there.
but if i end up using briquettes i won't be able to cook for more than 45 minutes since the coal dust will plug up the intake. so a pizza party will be out of the question.
Brilliant video and useful. I need to buy more up market charcoal because I’m using loads before it gets hot. Great tip about using hardwood chunks; the kindling I’m using whilst I get a rolling flame, doesn’t last.
Thanks for the feedback! Glad you like the video! Yeah using a decent charcoal makes a difference, I use the Big K, coconut briquettes, they work very well. I was lucky to come across a lot of beech when they cut a tree down near me, so I chopped up a load into 10cm chunks and they work great!
@@TomVoyageuk Hi Tom, enjoying the way your channel is evolving with your Ooni journey. May I ask why you use coconut briquettes, is it because of how long they burn or do they burn hotter than other charcoal options? I have a Karu.12, and currently use a base layer of lump wood charcoal to keep the fire in so to speak, in conjunction with hardwood kindling just before the cook. Just using hardwood is pretty high maintenance when you’re trying to build your pizza. I’ve no experience of coconut briquettes and wonder if they’d be a good tweak in terms of being the same size and running a higher base temperature than lump wood charcoal. Cheers, Chris.
Nice presentation !!!
Thanks,
Thank You! Glad you liked it!
Solid practical stuff as always Tom .
I'm glad that you mentioned the orientation of the fire basket, as its something that I learned the hard way...
It fits pretty well if its 180degrees out, but the oven doesn't heat up properly as the air flow is wrong.
The Ooni Karu Essentials Guide says that lumpwood charcoal is good, but 'Do not use briquettes as they will block the holes in the grate, resulting in reduced airflow'
Have you had any problems with briquettes?
I’ve heard that before with briquettes but I’ve never had an issue. I guess Ooni say it because of you use a low quality briquette, they’re very dusty and fall apart quickly, that would clog up the vents, but I’ve used BigK coconut shell briquettes and always found them to work very well!
Another great video Tom, I have been using my Karu for more than just Pizza, and with using just charcoal, so a follow up using just charcoal and a sizzler pan to cook steak would be great. Had real success using mine this way, and also for cooking Hot dogs and onions. Shame Ooni cast iron additions are all out of stock at the moment, but there are other great alternatives to using cast iron (although they do retain the heat better than steel)..
Thanks Kenny! Glad you liked the video!
I’ve yet to try out cooking anything other than pizzas in the Ooni, but I’m keen to try a steak!
@@TomVoyageuk Ooni have Cast Iron Sizzler tray and skillets back in stock (just ordered 1 of each :-) The Sizzler pan I have doesn't have a detachable handle, so does take up more room. Cooks Steak well though
This’ll help a lot w my new Ooni Karu 16..I hope you’ll get their little circular turning peel, that way you don’t have to pull the whole pizza out just to turn it..
Thanks for the comment, im glad it helped.
Thank you for sharing👍🏻
I love the song of blackbird in background, we can guess which time of the day it was 😁
Thanks for watching, yes its nice in an evening. We're incredibly lucky to live next to farms & woodland, so we have a lot of birds around us here! :)
Great video🎉
Thank you 🍕👍
Great video, thanks! Ordered my Karu a couple of days ago so I'll put this to a test soon:) One question - do you prefer charcoal + wood over only wood? I'm guessing because of better consistency/base temperature? Cheers!
Thanks for the comment! Glad you liked the video,
Yes I usually use a base of charcoal as I feel it gives a consistency, and top up with wood. Just wood alone works great, but I feel like I’m constantly tending to the fire, and if it cools off it takes a while to heat back up.
@@TomVoyageuk makes perfect sense, thanks for all the great info on Karu!:)
@@TomVoyageuk have you tried briquettes / coal as you did here with those wood chips (as to give that "smokey" element or does this work at all ?
Great video! Thanks for the content. I feel the first 20 minutes were to allow the charcoal to heat up and get going. Would it be better or recommended to heat the charcoal in a Weber chimney and then add the Ooni to make it heat quicker?
Thanks for the comment, i did think about using a chimney, but id be worried that the sudden change in temp would stress the stone and cause it to crack. Probably best to let it heat up slowly.
Excellent video and delicious looking pizza. I have ordered the karu 12 and this is the way intend on powering it! What method do you use most often?
Awesome! Thanks for the great feedback! I use charcoal and wood mixture about 75% of the time, and Gas the other cooks, when i need speed/ease of use. I rarely ever use just wood alone, as i like the consistency of charcoal better.
i have not had good luck with lump charcoal in mine but the wood works great it just doesn't last long during a cook.
Thanks for the comment! Yes, some woods can burn out fast, are you using a hard wood like oak for example?
@@TomVoyageuk yes I am using small kiln dried oak bits i found online its so hard to find wood for the OONI in small enough sizes i think I need to invest in an AXE soon lol. Gonna try the charcoal and wood like your video this weekend an issue i seem to have on occasion is getting the stone hot enough so the underside is not white and soggy but the top cooks awesome. Any tips?
@@autofanaticcars a company called Love Logs have sent me some wood to review, it looks great and it’s all cut to the right size for Ooni, but I’ve not made the video yet….
www.love-logs.com/
@@autofanaticcars my advice for a better cooked base would be to leave the oven to heat up longer than you think. I usually leave it for up to 40 mins with the charcoal base, and put wood on the top to create the flames after about 30 mins. Also make sure your dough isn’t cold out the fridge, we need it room temp, and let the stone heat back up between every 2 pizzas for 5 mins
Hi Tom, awesome video! What brand propane / butane starter do you recommend?
Thanks for the feedback! In the UK i use Flogas or Calor Gas, both Propane as it burns a bit nicer than butane for outdoor cooking.
Tom, great video thank you - what is the poker test you use and where can this and your brush for the stone be purchased please. Thank you 🙏🏻
Thanks for watching Simon! The poker came from my Kamado Joe grill, but the brush was from ooni directly, and can be found by clicking the link in the video description
Thanks for the video. How long are you cooking the pizzas? When are you rotating them? I am having trouble getting the temps that high, consistently. It is usually around 300 to 350 celsius. I will try these treats. thank you!
Thanks for the comment! Pizzas are usually in for around 90 seconds! My next video I just filmed actually has a real time cook on it! So stay tuned for that one!
Charcoal can sometimes take a while to get very hot, I’d recommend using a good quality charcoal and leave it for longer than you think, I usually leave the coals heating up for 30-40 mins and add some more as I need to keep it hot!
Tom thanks for your videos find them really insightful and helpful. I am torn between purchasing the fyra or the Karu. I like the look of the frya but don't want to be spending all the time topping up the hopper. When using your Karu is it really as simple as you make it look? One set of coals (occasionally top-up) and a firefighter will get the job done? If so I think that will make up my mind. Thanks again keep the videos coming
Thanks Kango! Glad you're enjoying the videos!
I feel that both the Karu and Fyra are great ovens, but i have to admit, i don't have much experience of the Fyra. I love having the option of dual fuel, and setting the oven up is quite simple, it may just take you a few attempts to get it spot on, but its all about the learning process!
@@TomVoyageuk thanks for your reply I have finally purchased the fyra so looking forward to some fresh pizzas at the weekend! Keep the content coming! Thanks
Great Video. Works very well! I prefer to take only half the amount of briquettes and put some wood chunks between the charcoal. If I want to make more than 4 pizzas this video is a perfekt tutorial. 1kg good briquettes heat up the oven for about 1,5-2 hours and you only have to put 1-3 wood chunks (beech / hardwood) to get the perfekt heat and flames for a nice pizza. Don't use softwood, the tree resin ruins your stone and its a coom mess in your oven :)
Great tips, thank you!
Nice video. Opened the box today on my Karu 12. As its a long wait to get the gas burner (Sept delivery) I need to start the process with coal and wood. Ill follow your instruction to the letter and see how it goes! Cant see the first attempts being any good but you never know. P.S. Where did you get your fire poker from?
You'll be fine, let these first few cooks be about learning to use your oven, and how to manage the fire.
The poker came with my kamado Joe oven, its really handy!
Thanks for the video! I enjoyed it.
I use 'Royal Oak Hardwood lump' and 'HOT BOX Cooking Wood for Portable Pizza Ovens'. My problem is I have a hard time getting the Ooni Karu hot. Sometimes I can only get it to like 400 F. I think I need 900 F. I have an infrared temp gauge so I have a decent way to measure the temp. Do you have any tips for getting the temp up? Do I just need to wait longer?
One thing I wondered is I store my oven and the stone outdoors, and it gets rained on. Do you think the stone is absorbing moisture and is that maybe preventing it from getting hot?
Also do you prefer briquettes over the lump wood? Can the lump wood still generate enough heat? I use lump wood.
Thanks a lot
Thanks for the feedback Rob! Glad you liked the video!
Maybe it could be an airflow issue? i can get problems getting the temp hot if the wind isn't blowing the right direction to push air into the back of the oven and over the stone, out through the chimney
Excellente vidéo et démonstration même si je ne parles pas l'anglais. j'ai reçu le même four Ooni Karu Bois ,Charbon et j'ai aussi pris l’option Gaz que j'ai utilisé tout l’hiver à l'intérieur , à présent je vais suivre vos conseils pour faire mes pizzas charbon et bois et profiter des soirées dans le Jardin; Ce pendant je regrette qu'Ooni ne donne aucun conseils pour positionner la grille dans le cendrier ? Grace à votre vidéo je vais recopier vos gestes et j'espère bien réussir mes cuissons amicalement un bonjour de France
Merci d'avoir regardé ma vidéo, je suis content que vous l'ayez apprécié! C'est génial de voir que mes vidéos sont allais en France! J'aime ce pays et j'ai hâte de le visiter à nouveau! Profitez de votre ooni!
Great video! A few questions: what kind of gloves are you wearing? Do you just add one chunk of wood on top of the hot coals to create that flame? Do you have your dough recipe shared somewhere? How do you clean and store Karu 12? Thank you!
Thanks for the comment!
- The gloves are just welding gloves, but they're cheaper than oven gloves and work just as well!
- With the wood it really depends on the size, if its a decent chunk ill just add one, but for more thinner strips of kindling, ill add a couple usually.
- I do have a dough recipe, if you check out this video here - th-cam.com/video/MLBIwYwexiE/w-d-xo.html
- To clean the stone, just run the oven as hot as it will go, until all the bits are burned to ash. Then simply just use a wire brush to brush it all off. Once the oven is cool, ill take the stone out and empty the bit out, then wash the outside with warm soapy water.
Hope this helps!
Hi Tom. I’m about ready to order my first ooni and I can’t decide between fyra and karu. I use an offset smoker often so I have experience with charcoal and wood but I feel as though the pellets would be easier to use. Do you have any advice one way or another?
Thanks for the comment Trevor! If you can use an offset smoker, you will find the Ooni a breeze! I think offset smokers are the hardest to control when it comes to proper barbecue!
With regards to pellets, I’ve not used them very often, so can’t really make a fair judgement. For me it’s always been about the fun and method of cooking on a real wood fire, but you’ll be fine with that if you can master the offset!
Plus, if you go with the Karu, you can always get the gas attachment too if ever you fancy a quick pizza with minimal hassle!
By the way what offset do you have???
Great info! Might be a bit of an odd question, but how do you break down your wood to be the correct size? Just chop with a hatchet?
Hi Justin, I do chop it down to size but I also have some from love logs, this is their website - www.love-logs.com you can pick which oven you have and the wood is delivered all chopped up to the perfect size!
legend! subscribed :)
Thank you my friend!
Amazingly helpful video and thank you very much for the trick. I am planning to buy an Ooni Karu 12 to use it on my apartment balcony (approx. 6 meters long but only 1 meter wide balcony open on one side). I don't plan to use the gas option. So I am thinking I will use the Weber charcoal briquets for less smoke and 1-2 pieces of wood, as you suggested, towards the end for the rolling flame. Will this cause any flame coming out of the chimney? Charcoal cannot cause flame to come out of the chimney, right? And since I am using only 1-2 pieces of wood towards the end for the rolling flame, it should also not be enough to cause any flame to come out of the top of the chimney (or out of anywhere). Is my understanding correct? Thank you!
Hi thanks for the comment and im glad you found it useful. I can't say 100% that this method would cause flames to come out of the chimney, as there are many variables. But what i can say is ive used the karu12 hundreds of times with this method, and I've never had flames come out of the chimney, like i have with pellet ovens. Also, there is a damper in the chimney, so if things get a bit too crazy, you can just close down the damper.
Fantastic 😊😊😊😊😊
Thanks 🤗
hii, thats s wonderful video 🙂. how do we maintain tempreature and fire if we are using oven for a day event
If you're doing a whole day event i would recommend using a gas oven, just for the simplicity of it. If that isn't an option for you, i would set a reminder on your phone every 20-30 mins to remind yourself to top up the oven with coals.
Hello Tom. Thank you for the video, I have a couple of questions, what kind of Charcoal is the one you use in this video, what is the name? and the other question is, do you know if the gas adapter is only one and if it can be used all over the world? Because I have heard about terms like (37 mbar, etc), so I am not sure if the attachment is one for all or it is different depend on the country? Thank you.
Hi Ricardo, Thank for the comment. Im using BigK Coconut Shell briquettes, but really any good quality charcoal will be fine! The gas adapter, im not sure. it depends on where you are in the world, but most places that have butane or propane (red or blue connector) will work fine and can be swapped.
I noticed if I use charcoal briquettes there’s a lot of sideways radiant heat from the fire box. The crust gets cooked way faster than the toppings even with a rolling flame from a wood split. Lump charcoal does not have this problem. I used the kingsford original briquettes.
Great video.
Thanks so much!
@@TomVoyageuk I tried this method in the Karu 16 and the pizza was burnt and raw, within seconds actually.
I’ve used the gas attachment more and it’s cleaner but just as bad as I can’t get the temp up. It’s got bbq gas on it and not propane, I think propane burns hotter does it not?
Hey Tom, would you recommend Carcoal and Wood or could "only" wood work as well? .. And what about the sparkling ember onto the pizza stone? Should that not be whisked away, before putting the fresh pizza to bake? Would the ember not bake into the dough and ruin a little bit the taste? Great video !! thank you very much
Hi! Thanks for the comment! Only wood would work just fine and gives amazing results! Greg reason I use charcoal mix is because it’s easier to manage the temp and doesn’t require re fuelling as much.
Yes about the ember too, I have a wire brush to brush down the stone eights before a pizza goes on
Great video- I noticed your oven is located under a wood shelter. I have a smokier setup and was wondering what your observations are regarding the hot exhaust rising and if this is impacting your wood shelter in any way? I guess height of the ceiling in the shelter factors into how quickly the heat dissipates. The ceiling in my wood shelter is 9 feet but about 5-6 feet from the top of the Ooni Kara exhaust pipe. Thanks in advance!
Hi, Thanks for the comment Mike and the kind words about my video! I'm glad you enjoy them!
I get lots of questions about this, and I always advise people that although i cannot give a guarantee it will be 100% risk free, i have used mine under the shelter for many cooks with no issues.
I have about 4ft between the shelter and the top of the chimney and although the roof gets warm, it never really gets that hot. All 4 walls of my shelter are open, so there is lots of airflow to allow the heat to dissipate.
Great review!..bit of daft question but where does all the ash go? Alwo how long can you keep the oven going at cooking temp if you say wanted to do a party for lots of people? Thanks
Thanks for the comment! If you want longevity, for parties a gas oven may be better way to go? However i've ran these oven for about 12 pizzas before and had no issues!
As the oven runs so hot,The ash mainly goes out the chimney, but most of the dust will fall below the charcoal basket and can be cleaned out once the oven is cool.
Just wondering. How do you let yours cool down with the briquettes? They take so long to burn out so I was wondering if there's anything you do to let you take the tray out faster?
Most of the time I'll just let the coals burn themselves out and leave ti overnight. However if i was in a hurry, i would use long tongs and protective gloves to remove the basket from the front of the oven, and dump the ash into a metal bucket. Then leave all the doors off to maximise airflow and cool the oven.
Hi Tom - great video. I have just purchased an Ooni Karu. I cannot get the trivet to fit into the basket. Any tips?
Hi Irene, that's not a problem I have come across before, have you managed to get it to fit?
Hi mate, got my Karu yesterday but yet to try it out. The booklet that comes with it explicitly states not to use briquettes but seems you have no issues? Even though you’re referring to briquettes as charcoal would tend to use briquettes over actual lump wood charcoal?
Thanks for the comment Tweez, Yeah i did notice that in the booklet, and my guess is they put this in here because some of the really cheap nasty briquettes contain loads of dust thats going to taste gross, get all over the pizza and potentially block up the air flow. In my experience, if you use a good quality charcoal, and don't over fill the fuel box, briquettes can give a good base heat for a long time.
Hello Tom,
Where did you get the curved “poker” from? Would be perfect for my pizza oven. Thanks.
Hello, This came with my Kamado Joe but you can buy this seperatly 👍
Hi, your video is great. A question, what kind of wood we can use?
Use a kiln dried hardwood, like oak for example just make sure it’s not treated with anything
I'm wondering if a mixture of lumpwood and briquettes would work well, like you I find they just burn out so fast.
It would be worth a try!
Hi Tom great video. Do you cook the Karu fully under the wooden gazebo with no issues? I'm looking to build something similar with the UK weather to get more use out of my oven.
Thanks mate! Glad you enjoy the videos! Yeah I’ve cooked many times under the gazebo with no issues, the roof is made from proper clay tiles, so it won’t heat up too much, but really the sides are open so it rekey gets that hot just above the chimney!
@@TomVoyageuk Brilliant mate thanks for that. Looking forward to your future vids!
@@TomVoyageuk How hot does your table surface get with it sitting on it? Would this be ok to use on a wooden picnic table?
@@Geeksmithingwooden table shouldn't be a problem. I use my ooni karu on top of a lifetime plastic table, but i added a piece of plywood below the ooni for extra protection so it doesn't heat up the plastic table. Works pretty well.
Great vid! Have you tried using just wood alone, is that any better than with charcoal? Thanks
Hi, Thanks for the feedback Joe! Im glad you liked my videos! 😄
I have a video on my channel showing just cooking on wood, and yes i sometimes do it, but feel like this is more challenging as fire can get wild and dip in temp too. I find using charcoal gives a more consistent base temp.
@@TomVoyageuk ok that’s great to know thanks. I have an Oomi Karu 12 coming on Wednesday very excited to try out the different methods. Great videos thanks again!👍
Thanks for the video, very informative and seems like a simple process to follow. Quick question, what’s the name of the fire gun used to start the charcoal? Do they sell them at Amazon? Thanks again
Thanks for watching!
A few people have asked about the blow torch I use and I honestly can’t remember where I got it from, it’s a chefs torch though used for creme’ brûlée etc, and I’m sure they will be easy to find on Amazon!
@@TomVoyageuk Thank you. I will look for it on Amazon. I own a Ooni karu but I’ve only cooked with charcoal/wood once and it it’s a struggle to fire up the charcoal but owning that blow torch will make it easy.
It says on the torch Masterclass
If not just check your local building merchant, they have plumbers welding torches that you can buy and just replace the gas bottle
@@julioalmaraz09 best try different lighters, that may be more important than the lighting device. I use fine cut slivers of wood or twigs under the charcoal and a single lint and wax firelighter made from waste candles and dryer lint in egg box cups.
I’m looking for a way to cook around 50 pizza’s using Ooni Karu. I’ve tried wood and pellets but I seem to struggle to maiting the heat after a while. What would you suggest for a long cook?
Thanks for the comment Jannis, for a cook this large i would suggest getting the gas attachment, and cooking on gas. With that many pizzas to prepare, you will benefit from not having to worry about loading the oven every few minutes with fuel, and you can be sure your temp isn't going to drop. Just make sure you have enough gas to last you the time 50 pizzas will take.
I am sorry if I missed it, can you turn off the air when using charcoal so you can reuse the charcoal on another cook?
The only way to restrict airflow is to use the door on the chimney, there isn't a way to completely cut off airflow, and any remaining charcoal will usually burn off completely.
Hi Tom, have you used this method with Weber Briquettes? I know they are a bit bigger in size.
Not with the actual Weber brand before but I know they are a good quality coal for use in bbqs! I miss my Weber kettle grill 🙁
Thank you, good sir! I'm feel better prepared. I will be using my Ooni for the first time this weekend. If I can't find a gas adapter, I'll use charcoal. Do you notice any difference in flavor between any of the fuel sources? I imagine wood would give food a nice finish flavor.
Charcoal is a good option if your starting out with Ooni, but I would recommend getting some bits of kindling for the top of the charcoal to get a flame otherwise it will not get hot enough. I can tell a difference yea in the taste!
@@TomVoyageuk I just purchased the gas adapter. My first run will be with gas as the fuel. I'll try charcoal next.
Start with paper, cardboard and twigs then slivers of wood and bung the charcoal on. Charcoal gives good heat but you need flames to cook pizzas so put on wood slivers to get flames. Cooking in a flue is never like cooking in a real pizza oven but it uses less fuel.
Good tips thanks!
hi i have same oven last time i had a little mess a pizza was to thin and by turning it it brake and droped a considerable amount of tomato sause on the stone any advices how i coud get it clean again thanks.
Thanks for watching! - To clean the stone, just run the oven as hot as it will go, until all the bits are burned to ash. Then simply just use a wire brush to brush it all off. Once the oven is cool, ill take the stone out and empty the ash & dust out.
Hi - just a quick question. What do you do once you’ve finished cooking in terms of the fire going out? Do you just leave it until it goes out itself or is there something else that should be done?
Thanks for the question, I usually just let the fuel burn out and cool naturally, as cooling too quickly could stress the stone and cause a crack. If i need to cool quickly though, i will close the chimney, and open the rear door and front door to allow airflow and cool things off
@@TomVoyageuk thanks for the reply. I’ve recently discovered your Channel due to my recent obsession with homemade pizzas. Cannot wait to start cooking up a treat soon
Looks like the basket and the back hatch are susceptible to rust. Does that impact cooking and flavor?
They have got a bit of rust on them yes but I don’t find it affects the cook at all, I’ve had my Karu for 2 years and used it almost every week and it’s still fine
great instruction with the wood - what is the best way to extinguish? since you can't easily get to the firebox, and water in the Ooni is a hard no...
I don't think I've ever extinguished it, I normally just let it burn out
@@TomVoyageuk After a few attempts, I found that the (standard) coal only gets you to 250C, whereas, as you found out, the Big K coconut briquettes burn hotter (as well as lumpwood coal). I had the same experience with Cobb "Cobblestones" (as I have a Cobb BBQ oven as well), they are also made of coconut shell, with the added benefit they only take 10 mins to get to temp with the white outer coating. This gets to 320C. Still need wood to get to 400C. Haven't got above 400C yet!
Have to say, for convenience, I will probably switch to gas, as it is much easier to do a cook for my small family. Solid fuel is great if you have a pizza party, but a bit wasteful if you have just 3 people.
what table you recommend to put the oven on top?
I really like the Keter Unity XL for my Karu 12, I have a video review of the table if you check out my other videos!
do you know how to put out charcoals when you finish cooking?
I normally just leave them to burn out 👍🍕
I’m trying to use Weber briquette charcoal but I’m struggling to get it up to temp.
This basket is quite full, but other videos suggest not to overfill it.
Any advise to how I can get the charcoal hot enough?
Thanks for the comment, i would make sure there is enough airflow firstly to get it started and then add more charcoal as you go. If you're still having issues maybe try lump wood charcoal, are you using wood on top of the coals too?
@@TomVoyageuk I’ve just bought some lump wood. Will try! Thanks
Hi, is it smoky? Can be used on a balcony of a building?
It’s not too bad once it’s heated up and providing your using good quality charcoal and hardwood. On your balcony should be fine as long as it’s open, well ventilated and complies with your building fire regulations
Can you use wood pellets in the Karu 12, or will they fall through the basket?
Good question but I feel the airflow will cause problems using pellets in a Karu, I’ll try this in a future video though! Might work!
Thank you, Tom
What temp should the stone be for launch? I’m suffering from burnt bases 😢
Go for a 420°c stone temp, i think 500°c is too hot and i too get a burned base at this temp sometimes
Hi Tom, where is your tray from?
Hi Clarke, which tray?
Tom due you always put the oven door back on after you have put the pizza in?? Seems like I’ve seen you do it both ways? Sure enjoy your videos!!
Thanks for watching! Generally the rule is for cooking on gas leave the door off and for wood or charcoal, leave the door on.
If I cook with the door off using wood it will be for the purpose of the video so the viewer can see what’s happening inside
@@TomVoyageuk Thanks Tom. Always appreciate the feedback!
Do Ooni not specifically say not to use briquettes?
Yes they do, but i used them and its ok. Its probably because some of the cheaper briquettes can leave a lot of ash and clog up airflow etc.
Hey Tom, the Ooni Karu 16 was just released today. I told you this on my last comment. Go pre order and review it!
Yeah. Go and order it immediately! Only Costs £700 😂
Don’t worry guys, it’s on pre order! It’s like my dream oven and I’ll probably sell my Koda and Karu 12 to make space for it!
Hopefully they will deliver it soon!
Check out my Instagram for updates! @tomvoyageuk
I’m having trouble getting my charcoal to light and get hot like yours. They turn white but do not look like you’re with a visible flame and red charcoal. Stone only getting to 645F. Maybe too much charcoal too soon?
Could be a number of things, but try adding wood to the charcoal to help give you a flame, make sure the charcoal is a good quality one too, the cheaper bags ive tried don't seem to get hot enough. Also if you're using briquettes, try swapping to lump wood as i think it performs better for hotter cooks
@@TomVoyageuk thanks for the reply Tom. I did end up trying lump charcoal and it went much better. Got to temp pretty quick and pizzas were excellent!
Thanks again for the informative videos!
How many pizzas can you cook once oven reaches desired temperature?
Thanks for the comment Gus! The ammount of pizzas really depends on how fast you're cooking. With a full basket of charcoal, i usually get 6-8 pizzas, before the stone starts to loose temperature. However, i don't cook pizzas just one after another, i'll do two, then add more wood, wait 2/3 mins for the wood to catch and burn hot, and the stone to soak up heat, then do the next couple.
I can do the first 500 degrees celsius but after the first pizza it won't go higher then 350C. Even after I put more briquettes in it or charcoal.
Are you using wood too? Or just charcoal?
@@TomVoyageuk i am using charcoal only. Maybe I've put too much in everytime. Now I am using gas and that is way more easier
Can thi run with LPG gas only
Good question but I’m not 100% sure, I think it’s designed just flour propane but best to contact Ooni and ask them directly
Does the pizza stick at all?
We all get pizzas that stick sometimes, its comes with learning the process. Its been really hot and muggy here in the UK recently, and i had a few pizzas stick, and wondered if the humidity had something to do with it!
Hom much seconds this pizza cooked in this video?
Usually between 70 & 90 seconds. I have just made a real time cook video showing how long it takes....
th-cam.com/video/dywlpeMOQvw/w-d-xo.html
@@TomVoyageuk thank you man
Can you use anthracite coal?
To be honest, ive never used it with anthracite coal. But is this type of coal designed for cooking on? or is it a coal for fuelling industrial fires etc?
I found this question quite interesting, and did some research to find that mineral coal actually burns with less heat than charcoal, so it may be the fact that the oven won't get up to temp as hot with Anthracite coal. Worth a try though, might make for a good video!
@@TomVoyageuk I find that hard to believe. Anthracite is used for home heating and for blacksmith forges. I think you can use it but you might need to remove the rear piece, use a fan, but leave the firebox lid on.
@@TomVoyageuk it's the highest carbon content of coal. It's high purity used for home heating and forges. The largest deposits are in the USA
@@TomVoyageuk coal fired pizza is a regional specialty in Connecticut btw. Anthracite only ofc. Bituminous is not safe for cooking, too dirty
my mozzarella is burning and the crust is still soggy. How can I lower the top flame?
Thanks for the comment Janet! To lower the flame, i would just use smaller thinner piece of wood on top of the coals, but it could be that fact the stone isn't hot enough?
Have you got a laser thermometer to check the stone temp? i get the charcoal good and hot for around 30 mins to make sure the stone is around 450/500°c. Then with a hot flame the base and top should cook at the same speed
HOW MANY TRILLIONS OF HOURS IS NEEDED FOR THE COAL TO CATCH A FULL FIRE? 🤔🧐
About 20 minutes
How long does it take the pizza to cook?
Usually between 60 and 90 seconds, but sometimes I like to leave mine in for 120 seconds on a lower heat for a more crispy base.
@@TomVoyageuk I’m doing my initial burn right now using lump. I don’t have a temp gun but it seems to be heating up. Checking it at 20 minutes, add more charcoal and then see if I think it feels hot enough. I’m just guessing at the temperature really.
@@JLDock ah great! We’ll best of luck! Are you adding a bit of wood to the charcoal as well? It will help get a nice flame rolling over the pizza!
@@TomVoyageuk I will add the wood once I cook tonight to get the flame you showed in the video but right now just doing the initial burn off. I’ll let you know how it goes.
Ah ok, cool mate hope it all goes well! Message me on insta if you need any advice - it’s a bit easier to reply on there! 😂 @tomvoyageuk
Am still waiting on my karu arriving 😕 5 to 6 weeks
Don't worry, it will definitely be worth the wait!! :)
@@TomVoyageuk can't wait 🍕🍕🍕👍
Cracking videos Tom
Thanks mate! Really appreciate it!
You need to say you are paid by ooni!
I’m not paid by Ooni, non of these videos are paid promotions. I’m affiliated with Ooni, meaning I can use their links to direct customers to their website.