OONI KARU 16 | Real Time Pizza Cook using Charcoal & Wood

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  • เผยแพร่เมื่อ 21 ก.ย. 2024

ความคิดเห็น • 252

  • @Philomate
    @Philomate 2 ปีที่แล้ว +10

    Awesome. You might want to get an additional small round peel to be able to turn the pizza directly inside the oven without needing to take it out.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      I do have one, I've not quite got the technique down yet, I need to practice with it ☺️

  • @BYWhiteRock
    @BYWhiteRock 2 ปีที่แล้ว +16

    This is great Tom, I followed your lead and did a cook last night with charcoal and just a little wood for the big heat. So much easier to control the heat with the lump charcoal. Great tip and video. Thanks

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      It’s always great to hear my videos have helped someone out so thanks very much for letting me know! Charcoal is usually my go too, for pizza cooks but I’m also going to try bread cook soon! So charcoal will be good for that too!

    • @hasan1980hb
      @hasan1980hb 10 หลายเดือนก่อน

      ​@@TomVoyageukhi Tom I was wondering do you know if this will accept moderately sized peices of wood such as the bags of wood from b and m? I currently have the karu 12 it's really annoying I have to cut the wood in 2 peices each time and was wondering with the karu 16 maybe they could in as one of peice? Thanks

  • @LordLewsTheDragon
    @LordLewsTheDragon 2 ปีที่แล้ว +5

    Love the reviews and demos. Would love a video covering techniques and flue setting for charcoal/wood during the heating v cooking process

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +2

      Thanks for the comment Nick! Thats a great idea! I'll certainly do that video for you, but need to use the oven a few more times myself so i can learn some tricks and make some really useful content!

  • @ll_spud
    @ll_spud 2 ปีที่แล้ว +3

    Haha.. glad the charcoal wood combo worked for u too. I also found it was also cheaper than using wood only. Less soot in the glass so that's a win.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Yes I agree, I will definitely steely be using this method for most of my cooks going forwards

  • @ebev1234
    @ebev1234 7 หลายเดือนก่อน +2

    Excelliant video learned a lot

    • @TomVoyageuk
      @TomVoyageuk  7 หลายเดือนก่อน

      Thanks so much!

  • @corneliusthecrowtamer1937
    @corneliusthecrowtamer1937 หลายเดือนก่อน

    Nothing beats a nice Apple or Cherry wood smoke flavor on whatever pizza you're making 🤤

    • @TomVoyageuk
      @TomVoyageuk  หลายเดือนก่อน

      Never used apple or cherry wood for pizza making, only ever for smoking pork or beef

  • @chris2ferUtoob
    @chris2ferUtoob 2 ปีที่แล้ว +3

    I did my first test run by just bringing it up to temp with just wood. I also found that using wood alone made the heat fluctuate quickly and also created a lot of soot. I agree that its best to use a base of charcoal.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      I've cooked loads of times and always find that way works the best, using wood only takes a lot of maintenance, and often requires you to be with the oven at all times to monitor it.

  • @HRradness
    @HRradness ปีที่แล้ว +2

    Greetings from the US, thanks for the video I’ve been wanting to get an outdoor pizza oven and I don’t want to use gas. I’ve cooked with wood many times and found spikes and lulls in temperature as you did. I have the Keter stand that you are using it was great to see the size of the Karu. Cheers!

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Hello! Thanks for watching 👍🍕 it's a very handy table

  • @franciscoz6010
    @franciscoz6010 2 ปีที่แล้ว +2

    Genial! Ahora podrías hacer una comparación entre el koda 16 vs karu 16 con gas
    Saludos y gracias por tus videos, nuevo suscriptor!👍👌🍕

  • @grimWNY
    @grimWNY 2 ปีที่แล้ว +2

    Love your videos on this Oven, still waiting for mine and hoping it's the ultimate tailgating/camping oven.
    Get yourself a banjo peel for spinning the pies, makes life 100x easier.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thanks for the comment! Glad you like the videos! I could see these ovens being ideal for tailgating! - id love to do a tailgating event one day, as no one does that at sports games here in the UK!
      I actually have a turning peel somewhere but don't use it that much, i must learn to get better!

  • @ebev1234
    @ebev1234 6 หลายเดือนก่อน

    Thank you Tom

    • @TomVoyageuk
      @TomVoyageuk  6 หลายเดือนก่อน

      You are very welcome

  • @bradyshane8276
    @bradyshane8276 ปีที่แล้ว +1

    Fantastic video! Thank you!

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Glad you liked it! Thanks for watching 👍

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Thanks so much!

  • @chuckweeks8326
    @chuckweeks8326 3 หลายเดือนก่อน

    Hi Tom. This was an excellent and very helpful video, thank you. I was wondering if you could provide a source for the cart the oven is sitting on? Carts etc are often an afterthought, but important that they are both weatherproof, heatproof, mobile with a place to hang things and store the peel etc. Thanks, even if you cannot provide the source of your cart!

  • @robertrodgers1423
    @robertrodgers1423 2 ปีที่แล้ว +1

    Why don't you use one of those smaller, round peels to rotate your pizza while it is still in the oven? It allows you rotate quickly without pulling the pizza out plus you don't burn your fingers on hot crust.

  • @nygiantschamps9340
    @nygiantschamps9340 ปีที่แล้ว

    Bravo! Ur a true Pizzaiolo !

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Thanks so much mate! 😎

  • @rbiv5
    @rbiv5 2 ปีที่แล้ว

    Killer cook! Bravo!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thanks very much! Thanks for watching!

  • @akosszabo5222
    @akosszabo5222 ปีที่แล้ว

    I just bought Karu 16, I will follow your instruction to see the result

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      I'm sure you will see a good result from the charcoal method! Its a great way to learn and get used to the oven

  • @robintaberner
    @robintaberner 2 ปีที่แล้ว

    Good video, nice to see the Karu 16 being used for a 16 inch (ish) pizza not using gas.👍👍👍👍👍👍

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks for the comment! I like to use the whole oven as much as I can do! 16” is quite hard to stretch though! I used a 500g dough ball in the end!

  • @RickSwartwood
    @RickSwartwood 2 ปีที่แล้ว

    Well Done! Great Video - very basic - common sense discussion and not "FAKE". - Thank You!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thanks for the kind words my friend! I always pride my videos on speaking the truth and being honest!

  • @alansmith8512
    @alansmith8512 4 วันที่ผ่านมา

    How do you keep the glass so clean and another great video thanks

    • @TomVoyageuk
      @TomVoyageuk  2 วันที่ผ่านมา +1

      Generally just use charcoal and wood mix to produce less smoke and clean it off with a dry cloth once it’s cooled down.
      Did it once when hot and the fibres on the cloth melted to the glass so don’t do that

  • @marksmith-tz5ko
    @marksmith-tz5ko 2 ปีที่แล้ว

    Tom - as always, I enjoy watching your videos. I will be firing up my Karu 16 very soon. Invitation is always open if you find yourself in Portland, Oregon. I can’t promise we’ll have better weather, but I can promise plenty of IPAs 😁

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thanks again Mark! I love a good IPA, especially with a pizza! hopefully will make it over to Portland one day! looks a lovely place!

  • @TJSkootz
    @TJSkootz 2 ปีที่แล้ว

    Love this, waiting for mine to arrive, coming from the karu 12, looks like I'm going to need a bigger peel!! Keep the videos coming 👍

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks so much! Yeah i recommend the 14"perforated peel, as ooni do a 16"solid peel, but it feels heavy in comparison

  • @Boots3962
    @Boots3962 3 หลายเดือนก่อน

    why they dont add a small adjustable motor and a rotating base, such a small add on would make hoops

  • @glenn289
    @glenn289 2 ปีที่แล้ว

    Thank you!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      You're welcome Glenn!

  • @scottspaulding7965
    @scottspaulding7965 2 ปีที่แล้ว

    very insightful vid. Same with on offset smoker BBQ charcoal wood combo way to go for temp control with wood flavor. I have been on the fence with this one. still am but probably with pull the trigger

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks for the comment mate, glad you found the video helpful! It’s weird I used to cook loads on my bbq but since getting the Ooni’s I use them so much!

  • @leehol6904
    @leehol6904 2 หลายเดือนก่อน

    In two minds as a starter to go for the ooni 16 or the woody. Prefer the ooni just for the size with more room, but price difference drawing me to woody. What do you think Tom

    • @TomVoyageuk
      @TomVoyageuk  2 หลายเดือนก่อน

      Both are good ovens, but quite different in price. If you can afford it go for the Karu 16, as I doubt you’ll regret going for the larger oven

  • @christopheranthony7644
    @christopheranthony7644 ปีที่แล้ว +1

    Hello Where can I get a CART like yours to put the oven on please....?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      I just replied to your other comment ☺️

  • @Bigheadedwon
    @Bigheadedwon 2 ปีที่แล้ว +1

    I had zero idea how to use wood and charcoal with this oven. But I tried it when I did the burn in because I was still waiting for the gas burner to come in the mail. I ended up leaving the fuel hatch off and it stayed around the temps I like for NY pizzas which is the style I make 99% of the time. I think it maxed out at 650f and I didn't have to fiddle with the vent or chimey opening. It could have just been dumb luck because I didn't really pay attention to how much wood chunks and charcoal I used. I might have to try again to see if I could duplicate it lol.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thanks JR for the tip, thats a good idea to trail for a lower temp cook. When doing lower temp cooks ive used the gas attachment and just turned it off once hot, or just use charcoal with no wood too?

  • @johnpnj
    @johnpnj 2 ปีที่แล้ว

    Excellent video thank you!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks! You are welcome!

  • @yazid7276
    @yazid7276 ปีที่แล้ว +3

    Hi Tom! Awesome video! I own a Karu 12 and been using it with wood ever since. The only downside with Karu 12 so far is that the pizza stone needs a significant amount of time to recharge after every pizza.
    Do you have any experience of baking pizzas back to back with Karu 16 with solid fuel? Please share yours! 😊

    • @vtreglia86
      @vtreglia86 10 หลายเดือนก่อน

      I just used the Karu 16 for the first time. It was 44 degrees Fahrenheit and we made 14 pies over the span of 2 hours. We did not really see a big drop in temperature right away, but we had a nice pace while making pizza. I do wish that it came with a thinker stone to hold the heat better.

  • @PaulPiotrowski
    @PaulPiotrowski ปีที่แล้ว

    great vids dude. ordered a karu 16 using your link. I'm in Canada though, hopefully you get credit.

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Thanks so much Paul! It should still work as it tracks the link! Let me know how you get on with your first few cooks! best of luck! Tv

  • @firefestbbqandpizza7031
    @firefestbbqandpizza7031 2 ปีที่แล้ว +1

    If you warm the wood up on top of the oven 1st it will take straight away and won't smoke

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thanks Leigh! Thats a great little tip! :)

  • @zieglersven8948
    @zieglersven8948 ปีที่แล้ว +1

    Bei mir wird das Fenster leider immer schwarz, was kann ich hier tun?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      This normally happens when the wood you are using hasn't full dried out enough. Thanks for watching 👍🍕

  • @martinmi5
    @martinmi5 9 หลายเดือนก่อน

    Great video Sir!

    • @TomVoyageuk
      @TomVoyageuk  9 หลายเดือนก่อน

      Thank you kindly! 👍🍕

  • @steeshyboy
    @steeshyboy 2 ปีที่แล้ว +2

    My only complaint with the Karu 12 is the size of the basket for the lack of charcoal/ wood it takes. I wouldn’t do bigger pizza but would love 16 for the ease of use!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks for the comment, it’s defiantly a treat having the extra room in the oven and fuel basket!

    • @adamel-sharkawi9588
      @adamel-sharkawi9588 ปีที่แล้ว

      They actually just released a larger basket for the Karu12!

  • @re-de
    @re-de 2 ปีที่แล้ว

    U need a turning peel! Game changer!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      I have one actually! I love it but jut don't always use it when im filming

  • @TheSuroct88
    @TheSuroct88 ปีที่แล้ว +1

    What is the best type of wood for a pizza??

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      I tend to use Oak 👍

  • @jc51373
    @jc51373 ปีที่แล้ว

    awesome videos thanks for taking the time Tom...Question where did you get that table for the oven?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Thanks I appreciate your comment! I bought it online, it's the Keter Unity XL table - if you look through my videos i've done a review of it 👍🍕

  • @p3t325
    @p3t325 8 หลายเดือนก่อน +1

    Hi Tom. What is the make/model of the pizza cart you are using?

    • @TomVoyageuk
      @TomVoyageuk  5 หลายเดือนก่อน

      This the the Keter unity XL, if you check my videos I have review 👍🍕

  • @rayyaj7615
    @rayyaj7615 ปีที่แล้ว

    I would have loved to see that pizza get cut and see that slice in hand. Nice video

  • @Digging-life
    @Digging-life 5 หลายเดือนก่อน

    What’s the trolly ur using for it ?

  • @simonb249
    @simonb249 2 ปีที่แล้ว

    Hi there, the links for USA and EU sites are not working for me. UK links works ok. Thanks for the video!

  • @ebev1234
    @ebev1234 7 หลายเดือนก่อน

    I did see oven temp at 450 according to Ooni built in thermostat but what was the stone temperture at with your handheld unit for the pizza to go in at

    • @TomVoyageuk
      @TomVoyageuk  6 หลายเดือนก่อน

      I usually aim for a stone temp of 450c but if the ambient temp was 450, the stone is likely to be hotter probably about 475/480c

  • @pyro10155
    @pyro10155 ปีที่แล้ว

    Silly question but where did you get that cart that you use under the oven?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว +1

      It’s called the Unity XL from Keter! Great table and has some storage too!

  • @Pitcrew1960
    @Pitcrew1960 2 ปีที่แล้ว +1

    Hi Tom great vid would you say the Karu 16 is woth the extra over the Ooni Pro oven as its a big £200 differance

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      I would say yes, if you plan to cook more than just pizza in the oven. With the temp gauges and the glass door making this a little more versatile and easier to use as an actual oven rather than just a pizza oven. Thats not tot he stay the ooni pro inst a brilliant oven though!

  • @paulabrahams7163
    @paulabrahams7163 2 ปีที่แล้ว +1

    Hi Tom thanks for another excellent video. I have a question - I know you are a bit of an Ooni officionado but have you any experience with the Fire King large pizza oven sold by Aldi? It looks a pretty good bit of kit for the money and I know someone at work who has one and really reckons it. It would be really cool if you did a review one day as a comparison 🤔
    Best regards matey
    Paul Abrahams

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Hi Paul, thanks I really appreciate it, I'm glad you liked the video. I have seen it in Aldi a few times and I am always tempted to get one...you are right though, it would make a good comparison! Maybe one day :)

  • @allanalexander3160
    @allanalexander3160 2 ปีที่แล้ว

    Please advise on where you purchased the table for the oven ? - Good watching video.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thanks for the comment, The table is available on amazon - www.amazon.co.uk/dp/B077LKP9R5?tag=onamztomsande-21&linkCode=ssc&creativeASIN=B077LKP9R5&asc_item-id=amzn1.ideas.364F3MG6E6ZK0

  • @r8rn8shn
    @r8rn8shn 2 ปีที่แล้ว

    Hi! Love the videos. I am hoping to get one for my birthday! So if you absolutely had to pick just one, the 16 or the 12, which one would you get?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Hi John! Thanks for the comment! Glad you enjoy my videos!
      If i had to pick one,,,, Well i guess i would have to go for the Karu 16, Hurley based on the fact its designed to be a more versatile oven, and i like to cook more than just pizza in there!

  • @billyharney1676
    @billyharney1676 2 ปีที่แล้ว

    Hey Tom. Loving the videos. Ordered a Karu 16 the other day and trying to work out what surface to put it on. Where did you get your unit in the video. It’s the perfect size and height.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Hi Billy! Thats great you ordered your oven! The table can be purchased here - www.amazon.co.uk/dp/B077LKP9R5?tag=onamztomsande-21&linkCode=ssc&creativeASIN=B077LKP9R5&asc_item-id=amzn1.ideas.364F3MG6E6ZK0

  • @Marco_zlb
    @Marco_zlb 2 ปีที่แล้ว

    Hi for me the door always gets sooty even tho I am using high quality wood and charcoal. I also leave enough room for airflow between the charcoal. I dont know what my issue is. The heat is also high and shoot eventually burn the soot at the door. But it does not

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Since doing this video I’ve had the soot issue a number of times, it’s defiantly better than the first time though, by using a charcoal base and larger pieces of wood, that burn slower. Soot is always going to exist at some point when using real fire, in just live with it now and use a bush to dust it all off once the oven is cool

  • @hankowens7986
    @hankowens7986 2 ปีที่แล้ว

    Tom - how do you get the pizza to slide off the tray so easily the first time? We used our Ooni Karu 16 for the first time last night cooking 3 pizzas and the pizza would not slide off and we needed to use a spatula that first time to get it all off. We did find by using some flour on the tray for the next pizza it helped, but not much. Also, we used wood only but I do like the charcoal wood combo as the wood cooked fast and we had to use a lot of it. Thanks!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Hi Hank! Thanks for the comment! I always tend to use a mixture of charcoal and wood just to give a nice hot base temp. A few tips to help you're pizza stop sticking, is firstly use plenty of flour until you get used to it, i usually use a mixture of flour and semolina. Secondly, Don't leave the pizza on the peel too long, make the pizza on a work top and only use the peel to move it from the top to the oven. Also, make sure your pizza peel is cool, i often find they stick to the dough if they have been in the oven a while and are still hot! Hope this helps.

  • @mikeharris896
    @mikeharris896 2 หลายเดือนก่อน

    You need a turning wheel mate

    • @TomVoyageuk
      @TomVoyageuk  2 หลายเดือนก่อน

      What’s a turning wheel? Like a rotating stone you mean?

  • @gdklar7449
    @gdklar7449 2 ปีที่แล้ว

    really nice👍🏼

  • @accouswk
    @accouswk 2 ปีที่แล้ว

    There are a number of coal (not charcoal) burning pizza ovens in New York and New Haven, CT (ie, Frank Pepe’s) that make the most amazing pizza. Some people feel it is the coal that makes it special - i wonder your procedure here replicates it a bit? I wonder if coal could be burned in your oven? Thanks for posting this!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thanks for the comment! It’s an interesting concept as I’ve only ever used charcoal. From my knowledge coal as a fossil fuel is quite dirty to burn, so I’m sure of that would effect the flavour, and I was under the impression that coal burns hotter too, but I could be wrong?

  • @usavideogames7599
    @usavideogames7599 2 ปีที่แล้ว +1

    Hi thanks for your great videos.
    Im a subscriber.
    I ordered the karu 16.
    Don't have enough for a table yet.
    I'm wondering do the legs get hot ?
    Would it be ok to cook in the oven as it sits on top of one of those 6 foot plastic folding plastic tables from Walmart, Costco, etc.
    Would it melt the table or is it ok because the legs stay cool and not much heat radiates from the bottom of the oven or from anywhere which would be enough to melt the plastic table ?
    Thanks.
    Anybody knowledgeable please reply soon.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Hi, and thanks for being a subscriber! The Karu16 is a great oven!
      To answer your question, no the legs don't get very hot, just warm. I use mine on a plastic table sometimes with no issues what so ever (just be careful not to drop coal or lit wood on it)
      But other than that its fine to use. Like any fire, just don't leave un attended

    • @usavideogames7599
      @usavideogames7599 2 ปีที่แล้ว +1

      @@TomVoyageuk thanks that's what I was hoping for.
      Can you let us know if one day you notice the plastic table melting ?
      Thank you.

  • @bobbybrandnew3277
    @bobbybrandnew3277 5 หลายเดือนก่อน

    I have 600 usd budget for my first brick oven. Please help me. Afraid of choosing a bad one.

    • @TomVoyageuk
      @TomVoyageuk  5 หลายเดือนก่อน

      With $600 budget I’d really recommend getting an Ooni or similar style smaller pizza oven. You’ll get far better results than a cheap brick oven. To get a good results on a brick oven you need to be in excess of $3/4k and will also need lots of fuel and experience to get to a similar level that the Oonis can achieve

  • @johngordoncorrigan7163
    @johngordoncorrigan7163 2 ปีที่แล้ว

    Would recommend not using corn meal for the bottom. We’ve tried it before and burned and gave the pizza a poor flavor. I usually use “00” flour but would like to try semolina

  • @justinbarwick71
    @justinbarwick71 2 ปีที่แล้ว

    Hi Tom. Thanks very much for the video. Our Karu 16 just arrived. I love the set up you have with that table. Do you feel like it’s sturdy enough? Can you possibly provide a link for that?

    • @justinbarwick71
      @justinbarwick71 2 ปีที่แล้ว

      Is it the Keter Unity XL?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Hi Justin! Thanks for the kind words!
      The table is a great option for ooni, as it has cupboard storage underneith too. The only downside is there is no room to make the pizzas at the work station. As for as the sturdiness though, its spot on, and can even be levels on un even surfaces.
      The table is called the Keter Unity XL Pro - Google that and it should come up

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Just seen this, Yes it is!

  • @curtis5344
    @curtis5344 2 ปีที่แล้ว

    Wish they had one that rotates the pizza

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      you can buy an additional 3rd party accessory, but i think learning to use a turning peel is the best way to go

  • @JabbieYT
    @JabbieYT 2 ปีที่แล้ว +1

    Suggestion: can you do a q&a ???

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thats a great idea! How do you do that though? You mean like a live video?

    • @JabbieYT
      @JabbieYT 2 ปีที่แล้ว

      @@TomVoyageuk I was thinking you could upload a video saying your gonna do it and tell everyone in the comments to comment their questions. Then you do another video actually answering them

    • @JabbieYT
      @JabbieYT 2 ปีที่แล้ว

      That’s how most people do it

  • @jsamet
    @jsamet 3 หลายเดือนก่อน

    Can you really taste the difference between cooking a pizza with wood and gas?

    • @TomVoyageuk
      @TomVoyageuk  3 หลายเดือนก่อน

      I think so but I want to do a real life test of this to see if you can tell blindfolded

    • @corneliusthecrowtamer1937
      @corneliusthecrowtamer1937 หลายเดือนก่อน

      Yes, the delicious smoky flavor is why people go to great lengths for a wood-fired pizza.

  • @swordfish9921
    @swordfish9921 ปีที่แล้ว

    What size pizza peel are you using on the Karu 16?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      My go too for the Karu 16 is the 14” peel, I dont cook a full 16” pizza that often and find the 14 is enough. I do have the 16” peel but find it’s quite heavy to use

  • @joannetelling
    @joannetelling 2 ปีที่แล้ว

    Like the gloves. Where did you get them from?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      They’re just cheap welding gauntlets from Amazon, they were only £5 I think!

  • @jurghhh1528
    @jurghhh1528 2 ปีที่แล้ว

    Have you tried adding the charcoal once it's already lit and up to temperature?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Yes, i do this everytime to top up, it works a treat

  • @columbo9336
    @columbo9336 2 ปีที่แล้ว

    Tom, just seen your video while contemplating upgrading to the 16. Great video, the only note I have, is that you seem to have the oven with the wind blowing towards the front of the oven rather than coming from the back. After having Oonis for several years, I know how sensitive they are to that and will really affect your temps. And can double the length of time it takes to heat up.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Hi Colm, thanks for pointing this out, and yes you are right, however I'm quite limited to where i can position the oven in the garden, whilst still having a nice frame for the video. It's quite difficult to have the shot looking nice, whilst still getting the airflow right haha

    • @columbo9336
      @columbo9336 2 ปีที่แล้ว

      @@TomVoyageuk I understand, I can't find any position in my garden that isn't blustery and the wind seems to come from a different direction every minute. I actually have upgraded this week to the Karu 16, even though I have only had a the Koda 16 a few months just to get a door.

    • @kimnilsson7501
      @kimnilsson7501 2 ปีที่แล้ว

      @@columbo9336 And people argue about some $/£200 extra... Go for the best directly, it is cheaper in the long run. Isn´t it.

  • @bexxISM
    @bexxISM 2 ปีที่แล้ว

    Great video, we've had the K16 two weeks. 15 pizzas later things are great!! Tonight roasted veggies. I've only used propane so far. Curious what table are you using??

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks so much for checking out my video! Yeah the Karu 16 Is awesome right?? I love mine, and always say it would be the one if I could only keep one!
      The table is a Keter Unity XL, fits the Karu 16 on there perfectly!

    • @bexxISM
      @bexxISM 2 ปีที่แล้ว

      @@TomVoyageuk THANKS!!

  • @alanfonner2073
    @alanfonner2073 9 หลายเดือนก่อน

    Can you use this under an outside porch? Would the heat hurt my wood ceiling

    • @raymondkuipers4881
      @raymondkuipers4881 29 วันที่ผ่านมา

      Nope. When starting and during baking my white ceiling got black. Not a problem because it needed finishing paint. But no you can’t use this onder your porch.

  • @TheSuroct88
    @TheSuroct88 ปีที่แล้ว

    What flavored wood does everyone uses??

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      I tend to use Oak 👍

  • @allenkt
    @allenkt 2 ปีที่แล้ว

    Cooked my first pizza on the Karu 16 tonight and this video was super helpful! But I haven't seen anyone talk about cleaning the grate. Do you have to empty and clean it after ever time? If so, just turn it upside down and dump it? As far as I could tell the top, grate part, doesn't separate from the bottom part that holds the ashes. But I didn't try and force it so I could be wrong! Thanks again!

    • @rickydossantosjr5840
      @rickydossantosjr5840 2 ปีที่แล้ว

      It separates for me try again with some force

    • @allenkt
      @allenkt 2 ปีที่แล้ว

      @@rickydossantosjr5840 Thanks! I didn't want to force it until I knew it was supposed to come apart. Used a screwdriver and some pliers to get it apart the first time and now it comes apart just fine.

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Yes I clean it out every time with a plastic brush once cool, the two parts come apart, just warp a bit with the heat so you need to apply a bit of pressure! Hope this helps!

  • @stefanvandepoel254
    @stefanvandepoel254 2 ปีที่แล้ว

    Hi Tom. Love the videos!
    A question: is there a taste difference making pizza on the Ooni or the KamadoJoe? Or is the only difference the speed?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks for the comment Stefan! The difference isn't so much in the taste, but how the pizza is cooked. With the Kamado, all the heat comes from below, So you get a very crispy base, but the top doesn't get that charring that a rolling flame over the Ooni will give. Not to mention, to get the ooni up to temp costs one small ammount of fuel, and 20 minutes, the kamado takes lots of fuel to heat it up that hot and takes over an hour to fully saturate with heat!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      That said... For low and slow cooks, Its the Kamado Joe all the way 👍🏻

  • @manuelsolian1510
    @manuelsolian1510 2 ปีที่แล้ว

    Hey Tom are you doing a review on the Gozney Dome?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      I will do as soon as they send me one :)))))
      I joke, yes i would really like to purchase one of these in the new year, they a re still eally hard to get hold of though! March 2022 is the next expected shipments, so could be one for next year.

  • @twistedtwig2000
    @twistedtwig2000 2 ปีที่แล้ว

    Hi, thanks for the video's. very helpful. thinking of getting a wooden gazebo. have you cooked with the Karu fully under it? did it effect the wood, or does the heat dissipate enough?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +3

      thanks for the comment! IM glad you found them helpful.
      My gazebo has a terrocotta tile roof, but either way the heat dissipates fairly quickly so isn't really an issue. If you were worries, ive seen others use some metal pipe to extend the chimney and direct heat and fumes outside the shelter.

    • @twistedtwig2000
      @twistedtwig2000 2 ปีที่แล้ว

      @@TomVoyageuk thx. keep the videos coming. 🙂

  • @davebennett2482
    @davebennett2482 2 ปีที่แล้ว +1

    So basically the thermometer attached to the ooni is useless if you still have to use a stone thermometer....thanks, thats good info

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +5

      Thanks for the comment Dave, well I wouldn’t consider the air temp setting useless. If you want to cook other things in your oven, such as bread, steaks, chicken or pan dishes, the air temp would be very useful! It all depends on how you will cook with this oven.

    • @robertday8619
      @robertday8619 2 ปีที่แล้ว

      Dave, yes you're spot on ! IT'S USELESS.

    • @robertday8619
      @robertday8619 2 ปีที่แล้ว

      @@TomVoyageuk First and foremost it's supposed to be a PIZZA OVEN! so that thermostat is USELESS.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +4

      Alright calm down lad, some will use it for more than pizza, some won’t. However you want to use it. 🤗

  • @Seektruth-59
    @Seektruth-59 ปีที่แล้ว

    Why not preheat it with gas, then add the wood?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      It would be a pain to remove the gas attachment from a hot oven to then add the basket full of wood, far less hassle to just use wood or gas alone

    • @Seektruth-59
      @Seektruth-59 ปีที่แล้ว

      @@TomVoyageuk I saw a video where they did just that.

  • @gregorykarimian3813
    @gregorykarimian3813 ปีที่แล้ว

    Lol Tom please get a turning peel. I can see you’re burning your fingers when you’re trying to turn it with your hands. Also since you’re not using a turning peel you have the pizza outside for too long trying to turn it.

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว +1

      Hi Gregory! I do have one and i'm really trying to use it more and get the technique right 👍

    • @gregorykarimian3813
      @gregorykarimian3813 ปีที่แล้ว

      @@TomVoyageuk ohh gotchu. i see you got the hang of it when you were tested out the 12g haha nice. thoughts on the 12g? and also im having a lot of flour in between pizzas. is there a brush you recommend that wont ruin the stone and is high temp safe?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว +1

      Yeah I love the 12G but mine hasn’t arrived yet so hopefully will get it soon to do some videos on! I would recommend getting the Ooni brush, I have one and use it a lot to clean the stone

    • @gregorykarimian3813
      @gregorykarimian3813 ปีที่แล้ว

      @@TomVoyageuk thanks. also i have the rockbox. do you think the ooni brush is safe to use on the rockbox stone? its stainless steel bristles so im assuming it is

  • @MikeTerran1976ova
    @MikeTerran1976ova 2 ปีที่แล้ว

    Sorry Tom you didn’t show the char Of the pizza underneath I need to see that before thinking of buying it

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      I get a lot of requests to show the underside and try hard to remember to film it, but obviously forgot this time! Apologies mate, but if you check out other cooks on the karu 16, i will show it!

    • @MikeTerran1976ova
      @MikeTerran1976ova 2 ปีที่แล้ว

      @@TomVoyageuk I will Tom thank you for putting out your content

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      @@MikeTerran1976ova you’re welcome and thanks for checking out my channel!

  • @outsidenwnc3001
    @outsidenwnc3001 2 ปีที่แล้ว

    What make model is that torch you used to light the fire?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks for watching its called a Master Class chefs torch

  • @JunesTarotJourney
    @JunesTarotJourney ปีที่แล้ว

    Thanks for the video. I'm getting ready to use me Ooni Karu16 for the first time when my dough is ready two days from now. What was the temperature on the stone when you launched the pizza. The dough I'm using for this this first pizza has a 64% hydration, so I'm thinking I might want the stone to be in the 625F to 650F to start and adjust it as I go. I'll be using gas for the first one to make it easier for the first cook. 💕💕😊😊💕💕me

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Hi, thanks for the comment! I usually go for 450c (about 850f) for high hydration dough, especially if your flour is 00 flour and designed for high temp cooks. if you're new to this though, 650f is fine to get a feel for the oven and will give more of a even bake than leopard crust, still taste good though!

    • @JunesTarotJourney
      @JunesTarotJourney ปีที่แล้ว +1

      @@TomVoyageuk Thanks Tom, for your reply. I'm trying to replicate a dough from the famous Di Fara restaurant in Brooklyn, N.Y. and aiming for a around a 4-5 minute bake using a 50% mix of two 00 zero flours and 50% high protein flour. I've done Neapolitan style in my other Ooni Koda 16, but I prefer an artisan style which is like a mix of New York and Neapolitan - at least that's what I'll be aiming for. My Karu is still sitting unused until I am fully over this bout of Covid. Not a good idea to be outdoors in temperatures in the 20'F right now, so I've been working of sheet pan pizza recipes for the home oven. Thank you again for the videos and your reply. 💕💕👍💕💕

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว +1

      @@JunesTarotJourney You'll have to let me know how the recipe turns out. I hope you are feeling better soon!

  • @EatandTweet
    @EatandTweet ปีที่แล้ว

    Where did you get your wood store bud?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว +1

      Hey, this was just something that I made

    • @EatandTweet
      @EatandTweet ปีที่แล้ว

      @@TomVoyageuk awesome, I must try, I’m no good at joinery tho 😂

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว +1

      @@EatandTweet Me either, I watched a TH-cam video on how to do it 🤣👍

  • @CinCee-
    @CinCee- ปีที่แล้ว

    Tom can I use actual coal in the Ooni Karu 16?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Thanks for the question, I’ve never tried proper coal but I’m not sure if it would be too dirty or create some unpleasant smoke with it being a fuel source usually used for making power etc

    • @CinCee-
      @CinCee- ปีที่แล้ว

      @@TomVoyageuk Old school pizzerias in NY use coal fired ovens to cook the pizzas. You have to be grandfathered in to be allowed though.

  • @snapjaws
    @snapjaws 2 ปีที่แล้ว

    How wide is the wood burn box tray? Can I use standard length hard fire wood from home depot?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      About 40cm wide (at the widest point)

    • @kimnilsson7501
      @kimnilsson7501 2 ปีที่แล้ว

      Just cut them in half if too long...

  • @pattyo6308
    @pattyo6308 2 ปีที่แล้ว

    I accidentally bought the ooni wood pellets. Would I be able use them on top of charcoal in the Karu 16 or is that a bad idea?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks for the question, Personally i've never tried it but my guess would be that using the pellets on top of charcoal would burn up so fast you'd get about a minute or so of hot flame, that will quickly die down. I'd stock with wood chunks :)

    • @pattyo6308
      @pattyo6308 2 ปีที่แล้ว

      @@TomVoyageuk thanks. One more question, how long does the oven need to cook for before puttting cover on?

  • @pikant806
    @pikant806 7 หลายเดือนก่อน

    you should have shown us the bottom of the pie buddy

    • @TomVoyageuk
      @TomVoyageuk  7 หลายเดือนก่อน

      Yes I know I usually try to in future videos

  • @tuckercassell6970
    @tuckercassell6970 2 ปีที่แล้ว

    What is it like if you cook pizza at a lower temp?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Great! I often cook at a lower temp if i'm doing a bar pizza, or NY style, than needs a longer bake. About 250c for 6 mins.

  • @BrettsGarage
    @BrettsGarage ปีที่แล้ว

    can you cook with the gas and wood?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Thanks for the question Brett, but i don't think you can really, when the gas attachment is in place, i doubt the airflow would be sufficient to have a decent wood fire burning also. Besides, im not really sure why you would want to do this??

  • @mrsgreencar4526
    @mrsgreencar4526 2 ปีที่แล้ว

    You mentioned at the end of your video that you'd use charcoal going forward "especially" if you were cooking something other than pizza. Does that mean you'd rather cook the pizza on wood or gas? Thanks!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Thanks for the question, I feel charcoal gives a very consistent temperature and is easier to maintain a lower heat for cooking meat, or bread for example.
      I’ll generally use gas if I want an easy pizza cook, when we have friends over for example, and wood when I have the time to tend to the fire and keep it hot.
      Gas would also be handy for cooking things other than pizza but I’m not sure what kids of temps the low flame would give, if it was an oven temp of around 200c that would be ideal!

  • @jeffvanek3404
    @jeffvanek3404 2 ปีที่แล้ว

    What type of wood did you use ?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      Hi Jeff, I bought this from www.love-logs.com

  • @medads1
    @medads1 2 ปีที่แล้ว

    tried using your link to buy the Karu 16 but nothing happens I just get a blank screen

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks for letting me know Hugh! Did you use the UK, US or EU link please?

    • @medads1
      @medads1 2 ปีที่แล้ว

      @@TomVoyageuk the UK. Not sure if I managed to get through via the link as I tried about a dozen times. Eventually I got through but not sure if it was direct to the website or via your link. I ordered the Karu 16 with gas adapter and bag. I’ll order a peel and wood elsewhere as ooni is too dear for accessories even though they look good.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      @@medads1 thanks for letting me know mate I’ll test my links and get them alters

  • @marmictanghus
    @marmictanghus 2 ปีที่แล้ว

    Hi I am close to buy one. So I looked at your links, but when I kick I get this message "There is an error in your link code."

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Oh no?! Thanks for letting me know, I’ll check the links and post a new one

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Hi, Just to let you know ive updated the links and now they should be working ok! :)

    • @marmictanghus
      @marmictanghus 2 ปีที่แล้ว

      @@TomVoyageuk Hi Tom, I just bought the Ooni Karu 16 offer using your link. I'm so excited :-)

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Ah that’s great! Thanks so much! You won’t be disappointed!

    • @marmictanghus
      @marmictanghus 2 ปีที่แล้ว

      @@TomVoyageuk Have you any experience using it indoor? If yes, please make a video about it. I have adequate and very powerful air extraction, I am using a 9KW burner for brewing beer indoor :-)

  • @lovesgibson
    @lovesgibson 2 ปีที่แล้ว

    But how did it taste?

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      It tasted awesome! I really like using charcoal for this reason! Gives a nice subtle char taste!

  • @camcorp
    @camcorp ปีที่แล้ว

    i tried this with charcoal and destroyed the oven with black smoke and the inside was blackened and glass black

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Sounds like it wasn't hot enough, but rest assured, your oven isn't destroyed, its happened to me before and a nice hot burn soon clears all the soot from inside the oven. Did you use just charcoal or wood with it too?

    • @camcorp
      @camcorp ปีที่แล้ว

      @@TomVoyageuk just charcoal, maybe its best to get it hot then transfer the charcoal to the pizza oven

  • @QbeesBBQBakery
    @QbeesBBQBakery หลายเดือนก่อน

    Heyl

    • @TomVoyageuk
      @TomVoyageuk  หลายเดือนก่อน

      Ho!..... Lets go!

  • @nastyboir822
    @nastyboir822 ปีที่แล้ว

    450 isn’t gonna cut it pal gotta get that oven to 700 degrees at least

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Sorry for the confusion - it's 450 Celsius so this would be about 850 Fahrenheit 👍🍕

  • @Anteater23
    @Anteater23 2 ปีที่แล้ว

    😀

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      This made me smile :)

    • @Anteater23
      @Anteater23 2 ปีที่แล้ว

      @@TomVoyageuk Was just the video I wanted to see.

  • @ollieox9181
    @ollieox9181 2 ปีที่แล้ว +1

    I like this thing but they're pricey - $1000+.

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      Yes it definitely is an investment!

    • @ehhhsteve8582
      @ehhhsteve8582 22 วันที่ผ่านมา

      $650 now!

  • @shannon-zw6yg
    @shannon-zw6yg ปีที่แล้ว

    2k tomorrow's meeting for ingredients

  • @sergioariel5710
    @sergioariel5710 2 ปีที่แล้ว

    Greetings from Brazil... I really like this oven, but unfortunately, the dollar is too high to bring it to here. Also we are taxed at 70% (importing rate) on everything that exceeds US$500. 🙄🥴 Love the channel !!!

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Thanks very much Sergio! Wow Brazil! I’d love to visit there one day! 🇧🇷
      That’s a lot of tax to have to pay, it’s a shame you can’t get hold of one but Ooni do many ovens under $500 that still can cook great pizza!

    • @Anteater23
      @Anteater23 2 ปีที่แล้ว

      Get a Pit Barrel Cooker from USA instead. It is very good smoker.

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว

      @@Anteater23 you know, if money was no object, I’d 100% have a Lang smoker, fully built from steel
      In the USA! 🇺🇸 🔥

  • @johnhawks5035
    @johnhawks5035 ปีที่แล้ว

    You need to use your fingers to turn the bake? Seriously?

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว

      No you don't have too, you would normally use a turning peel but I'm not 100% confident using it, I need more practise!

  • @lucasaugustin1910
    @lucasaugustin1910 2 ปีที่แล้ว

    First

    • @TomVoyageuk
      @TomVoyageuk  2 ปีที่แล้ว +1

      Sorry no prizes for being first 😖

  • @lmphashby
    @lmphashby ปีที่แล้ว

    This was my concern , soot and bad smoke on pizza.
    You've definitely convinced me NOT to get this oven.
    First, the bigger door, actually let's you turn a 12 inch pizza with much ease. to put a 16 inch pizza in, leaves you with all tge same issues of 13 inch opening, you BURN your fingers to turn pizza, wich constantly required to cook evenly.
    If tgey incorporate a pizza turning device within this unit , it would be a plus.
    I know you can buy a third party pizza turning add on at nu2you burn that an extra $200.00 to do that.
    I'm just not completely sold on these ovens. LOTS OF WORK, and it's the same as using pellet grill and stone.
    openings are just so damn small so you really can't diversify.
    I dont eat pizza enough to justify dropping $900.00

    • @TomVoyageuk
      @TomVoyageuk  ปีที่แล้ว +1

      Linda, when you say your burning your fingers, are you trying to put your hands in the oven without using a turning peel or pizza peel?