OONI Gas vs Wood vs Pellets Comparison & Real Time Cook
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- เผยแพร่เมื่อ 25 ก.ย. 2021
- Purchase your ooni, and check prices here....
Buy Ooni Karu (UK) - bit.ly/38SLvs5
Buy Ooni Karu (EU) - bit.ly/2NrboHY
Buy Ooni Karu (US) - bit.ly/3loiBVV
Thanks to Love Logs for supplying the wood for this video, Check them out here - www.love-logs.com
Welcome back to another comparison video! I get asked all the time which is best to cook on with my Ooni, Gas - Pellets or wood? Well my answer is always the same, there really is no best option, its how you want to cook, and the results you want that should be the decider for your fuel.
In this video we fire up the Ooni Karu, Ooni Fyra and Ooni Koda for a head to head comparison on Gas vs Wood vs Pellets!
Let me know in the comments section which is the your favourite fuel to cook with!
Thanks for watching! - แนวปฏิบัติและการใช้ชีวิต
Cooking on wood needs more minding but its more fun and I prefer the taste. Recently cooked 11 pizzas in a row at a family gathering on the Karu and it performed great!
Cooking on wood will always be the most fun and authentic way ;)
I have the ooni pro and noticed when doing bunch in a row stone cools fast, any tips, i dont use the door
@@patperanelli3241 thanks for the question Pat, unfortunately this is just down to the fact the stone on the Ooni isn’t too thick and will loose heat having one after another pizza put on. I try to leave about 2 mins to heat back up between pizzas with a fresh piece of wood on the coals.
Also I’ve heard of stone upgrades for the ooni called Biscotto stones, these are thicker so will likely hold heat for longer, I’ve never tried one though
@@patperanelli3241 I use the gas one and it's normal for every of these oven: they aren't constructed to keep the temperature like a real big wood fire one:
The real woodfire have multiple strate of "glassfiber" that keep the heat and instead of a thin stone it has "biscotto" that is a brick made mixing vulcanic stone with other stones.
In this case, this stone is used to transmit violently the heat to the pizza, making it cooking faster and develop a nice crust (if u cook above 350-400 C°), so it would drop the heat faster than a biscotto.
The trick is to minimize the cook time by doing the right dough and reaching high temperature, i usually cook over 400 C° and let the oven heat for 2-3 min, the time i use to put topping on my next pizza.
If u are lucky enough u can do 2-3 pizza in a row but after that u have to let your oven heat up again or u will fuck up all the next pizza.
Tip for a woodfire: everytime u have to put a pizza in the oven, put 2-3 woods in the back, with a wild flame the oven will heat faster and will cook the top of the pizza faster.
Did you find it took much time to get the temp back up after each pizza?
A big thank you for this video. I couldn't decide. I have ordered Fyra an hour ago (only because found it super easy to use when I was staying at some wooden cabin on a weekend getaway) Now I am watching your video and appreciate that you are actually replying back to comments and being so engaged
You are so welcome! Its great to hear you went with the Fyra! Thats a great oven!
My youngest son just gave my wife and I The Ooni 12 wood fired oven. Looking forward to trying it out after our vacation. Thank for the comparison 👍
Just cooked our first pie on a Karu using gas! It was easy, fun and turned out perfectly….first time. Tomorrow switching to wood but I wanted to thank you for the great videos. Watching them before purchasing made our first time experience all the easier. Less frustrating to watch others make and correct the mistakes and we just get to learn from you!
Hi Jim! I'm glad your first one turned out well and I hope cooking tomorrow goes well too 🔥 I'm always learning so like to pass on what I find out to help others 👍
Some really good points you made. Just ordered the Fyre so wanted a bit of a tutorial on how to work it. I found it here! Thank you 👍
Glad it was helpful! Happy Cooking ☺️
Very well done review, much appreciated. I’ve been shopping these for a while now, and this was most definitely a benefit to the knowledge I’m looking for. Cheers!
You're very welcome! Glad i could help you out! :)
Nice video! I have a Koda 16 - 60th birthday gift from my twin brother a couple of months back. One thing you did not point out is that with the Koda it's a good idea to turn the gas down to half or even low when you launch the pizza, that gives the base chance to crisp up but you don't annihilate the top before the base is crisped. I've seen comments from other Koda users where they put a alu foil tray of pellets on the left under the burner - plenty of room in the 16 - and that will smoke and impart the 'wood cooked' taste you refer to. Messed around with other stuff on it too. If you buy pre-prepared bases (Lidl has some) and make a bunch of garlic butter you can do really good garlic flatbreads in no time to accompany soups or snacking. Cast iron pans - I got some heavy duty Lodge ones (my twin bro brought them over from the US) ... amazing garlic shrimp. Gonna try steak in it next and maybe some chicken skewers.
Just got an Ooni 16 for Christmas, really looking forward to using it! I've been making pizza on a stone in my oven for about 35 years. This year I added a steel I put on the stone. Really upped my game.
I'm doing in oven at the moment but with max 220degree it's not hot enough I do use stone as well but still not so good
mate, appreciate your efforts. have always wondered about these, and your everyman test was just what the doctor ordered. have subscribed. cheers
Thanks for subscribing - I really appreciate it 👍
Just got the Pellet stove and I've been diving in. It seems to be a nice blend of the ease of fuel management you get with gas with some of the smokey and more traditional elements of the real hardwood. Really enjoying family pizza night with how fast these pies cook.
I feel the stone is getting cold after two pizzas. I heat it for 45 to 60 minutes at least. Do you have the same problem?
Hi Tom, very nice comparison, thank you! We have the Ooni Karu makes good pizza as you stated takes a bit to get fire right and we all like the bit more smokey taste. A smaller pizza peel to turn is most helpful. Now we just added another pizza oven, Aidapiza wood pellet 12" with a round pizza stone you can turn without opening door- has a handle on the bottom. Makes for a more even cooking on pizza and its easier than opening the door each time to turn. Even though you have to tend and turn the handle while its cooking, it makes great pizza, and less time turning with a pizza peel. Thanks again for doing the comparisons! Cheers!
Very helpful video. I'm thinking of making a purchase, so I appreciated seeing all three in action like this.
Glad it was helpful!
Thank you! I was having a hard time deciding which model to get! After watching, I think i'll go with the koda!
Thanks for the comment Ashley! I’m glad you found my video useful and it helped you decide which oven to go with! You won’t be disappointed 😃
Amazingly well done video. To the point and I love that you did it in real time; it goes to show ups and down of each oven. Brilliant!
Question: does the wood or pallet oven give the pizza a smoky flavor?
both do.
but wood and pellets have so much quirks i would use a gas oven always over those. its just so much simpler and also quicker and _way_ cleaner. but if you are really after that smoky-flavor there speaks actually nothing against putting a little bit smoking wood or a fireresistant cup with some pellets into the gas oven for example on the right side where there are no gas burners. then you have both
Great video mate, thanks for that. I've hade the Fyra for close to two years now, never realized it has a latch you can put the door on 😃
Awesome, thanks for taking the time to make the pizza and the video!
You’re very welcome! Glad you found my video useful!
Been told I MIGHT 🤫😉 be getting a Fyra for Christmas so this video is super useful cos I had lots of questions about how easy it was to use and this just answered a lot of them 👏👏👏 thank you 🙂 you've just got a new subscriber.
Fingers crossed that you do get a Fyra for Christmas 🎅🏼🤞🏼 it's a great oven! I'm glad the video was helpful, thanks for subscribing!
Thank you for an excellent review. I want the gas unit.
Great video. Love that it was real time and showed dealing with the wood fuelling.
Thank you for watching 👍🍕
What a great video. Thanks for putting this together!
Glad you enjoyed it! Thanks for you comment :)
Great videos mate. I’ve just bought the Frya. Will be getting stuck into your vids for more tips and tricks. Cheers.
Thanks mate! You will have a great time with your Fyra!
Great video. I've been looking to buy one and this was very informative 👍
Thanks Daniel, I'm glad you liked the video! Let me know if you get one, they really a great oven ☺️
This helped decide my Father’s Day gift. Thank you for the info!
I'm glad my video helped you 👍🍕
Tks a lot for your demonstration. ! I 'll probably buy one of these on spring and you've been of great help. 😉
Thanks for letting me know! If you do decide to buy please let me remember to use my links! 😁
I just purchased the Ooni Frya 12 and this was helpful to see how the pizza is made in progress. Great video.
Awesome! Thanks for the comment! Glad it was helpful!
Cool video thanks Tom - I got the Ooni Karu this week - having the first pizzas tomorrow - You taught me that the wood cover clips on the back thanks :)
Hey! I hope your first pizza went well 🍕
excellent video! thank you for sharing your knowledge. it's interesting how much larger the gas oven appears to be - seems like that would be easier to work with overall.
Thank you for the kind comments! Im glad you enjoyed my videos! This is the larger version of the gas oven, ooni do a Koda 12, which is a smaller version, more similar to the other ovens in this video. I just don't currently own that oven.
Super helpful - love seeing them back to back! Wish I could help taste test :)
Haha! I’ve got lots of people that always want to come over when I film these vids! 😂
Haha! I’ve got lots of people that always want to come over when I film these vids! 😂
Haha! I’ve got lots of people that always want to come over when I film these vids! 😂
Good comparison. I've a Fyra, find it hard to go wrong but the set up is probably the difference between it getting used very frequently vs being v more of an 'occasion',so can see the advantage of the gas. Also - turning peel is a worthwhile investment rather than having to take the pizza out to turn it!
Thanks for watching man! glad you liked it! I agree with the turning peel i have a couple of those now and find it much easier!
=) pizza!
Many thanks for this video. We’ve just bought the Fyra. Fingers crossed!
You're welcome - Happy Cooking Hilary! 🍕
Thanks for you time and effort. Merry Christmas. Take care
Merry Christmas to you too!
When we were expecting our third child, my wife and I knew we needed a bigger vehicle. We went to one dealership and checked out minivan A one week, went to another dealership the next week and checked out minivan B, and went to a third dealership to check out minivan C the following week. There were things we liked and disliked about each one, but we weren't sure. We then went to another dealership that had minivans A, B, and C all in stock and they pulled them all up in a row so we could directly compare them, and we were able to clearly see which one was the best for us.
This video is exactly like that. There was some things about each oven that appealed to me, but I wasn't sure until I saw all three of them right next to each other and could see which was the best for me. Thank you Tom.
p.s. This is the video that sold me on the Koda 16. To say thanks for all Tom's oven videos, I did use one of his Ooni links to get me to the website when I purchased mine. Thanks again!
Hey! Thanks so much for the feedback and for using my link! Its really great to hear my video has helped someone out with a decision! You won't regret the Karu 12 its a great oven for the price! Congrats too on the 3rd baby! ;) All the best, Tom Voyage
@@TomVoyageuk Actually we went with the Koda 16 for the ease of gas and be able to make bigger pizzas for all our kids (we're up to four now). Once we got our oven, watching your videos helped me be ready and all five pizzas I've made so far have turned out great. Thanks again.
@@scottrodgers2139 wow 4! Busy man! I’ve got two and that’s enough for me 😅
Ah, the Koda 16 is great especially for larger cooks, enjoy!
thank you for the video, It helps me to make a decision on which pizza oven to buy.
Glad I could help! Which one did you go for?
Excellent review. Thank you for posting it
You’re welcome! Thanks for watching!
I'm using the wood fire ooni you have there. My very first cook I failed to get the pizza in because my pizza turner was way too big. So it got all jacked. Even so, the flavor was amazing!
Oh no! Luckily Even a wonky shaped pizza tastes good
Haha this exact thing happened to me. First time using my Fyra, the turner was too big, half the pizza landed in the oven, half didn’t. Make sure you have the right equipment folks Haha
nice video! glad I purchased the Frya .. love it !
Thanks for watching, happy cooking 🍕
Wonderful comparisons...so true maintaining the flame is a true frustration especially if you have guests about. The gas is my preference
Thanks Andrew!
Really helpful video! I've been thinking about getting one, and on the fence about which would be the best to get. I was leaning towards gas, but now I'm thinking pellet or or wood
Thanks for the comment! glad it helped you out
Just got a gas ooni for my birthday. Haven't had a chance to try it out yet. After watching the video, I'm happy that I got the gas as I know I would be too distracted to keep up with the wood! Thank you
The perfect Birthday present! Enjoy using it :)
I have the Karu 12 and love it. It seems so economical on fuel - I use charcoal and wood to start, and then add a bit more wood before each pizza. If you have nice big flat dinner plates, you can leave them underneath the Karu, and it will keep the top one a tiny bit warm, ready for the pizza, which is quite nice.
I also bought a secondhand pure cast-iron ridged griddle pan, which is fantastic for searing steaks. With that particular one I leave the door open, because the pan has a handle that sticks out. But it works really really well - I would recommend anyone to try it. Of course Ooni makes a flat grizzler plate, but it’s much more expensive than the one I got. I also have a cast iron griddle pan with enamel on the bottom, but I decided not to risk using that one in case the enamel became a problem at high temperatures.
Mark have you tried bagels yet...I have a koda 16 and found a recipe/process on line to try...havent yet but expect a few burnt bagels for sure...I have done some french breads...came out ok but need more practice.
nice video thank you! A friend of mine has overcame the wood problem by adding a few charcoal briquettes with the wood. He was able to maintain a better heat and flame. It's still more work with the Karu than the other 2 but he was able to find a good compromise for his oven. Awesome results.
Thanks for the comment Simon! Yeah adding a bit of charcoal is a very good method and something I’ll often do to make life easier when cooking on wood! It’s also good for lower temps if you want to cook things other than pizza in your oven!
Great video! Thank you for posting.
Glad you enjoyed it! Thanks so much for watching!
Hard to say the wood crust was better. You let the first two pizzas sit a bit and they steamed from the bottom. That is why I put cooked pizzas on a rack on top of a cookie sheet. Keeps the crust from softening.
Thanks for the comment, and your point is a fair one! However it's difficult to cook on 3 ovens, on your own, maintain a temp on all 3, make the pizzas and film all at the same time!
@@TomVoyageuk oh, I quite agree. I knew as you were proceeding the last pizza would have a crisp crust advantage. Only way to avoid is to cook all three pizzas at once, a sheer impossibility without lots of staff. Alternatives include putting on a cookie sheet and very loosely throwing a sheet of tin foil on top or immediately putting the first two pizzas back in their ovens for 20 seconds each. It’s asking a lot!
Informative video nonetheless. Good job.
I got the middle pellet one 2 weeks ago for my birthday, I love it, makes great food, also got a fire pit for Christmas, so most weekends we are in the garden enjoying both toys. Kids love it, and we have had more family and friends over, really social experiance.
Sounds great! Happy birthday for the other week!
@@TomVoyageuk thanks Tom
Hi, did you try to cook any other food than pizza? I'm thinking about buying it but i would also like to bake bread and some other food which doesn't require 500 degrees, so i'm wondering is it hard to maintain lower temperature?
@@nidjo83 yes. I bought a skillet and have done halloumi cheese on it inside the Ooni. Worked well. Also made s’mores with the kids. Also went well. Steak next thing to try
I’ve done a few things in the Karu 16, still haven’t done bread yet though, would be interesting to try as I worry it might be too hot.
I liked the way the pellet one kept it crunchy yet not burnt, nice video
Thanks Jack! It was good to try them all 👍
Hi Tom, thanks for the video. It's helping me a lot in deciding what to buy - mainly gas or wood. Coming from South Africa and now living in the UK, we tend to barbecue (braai) with charcoal, however I changed to gas a long time ago and loved the convenience of gas. Also aside from using gas my barbecue had lava rocks that helped the flavour when oil or fat would drip onto them creating smoke. Great steaks! Is it possible with the Karu to cook with gas but also add a few pieces of wood at the same time to get the wood flavour? I'm pizza mad and I've had pizza in Naples and that wood flavour does make a difference. Lastly, your pizzas look great. is there anything specific you use or do in your pizza dough recipe? Cheers
Hi Georg and thanks for the nice comments! I work with a South African guy and he is always telling me about Braai! id love to visit SA one day and try it out!
I've heard a few people adding wood to the stone (just one chunk) to smoulder and give a taste to the pizza. I've never tried this myself, because i would think it would create dust and ash on the stone tat would get onto the pizza/ With the Ooni karu, you get the option to use both gas and wood so might be the one for you?
I have a few various dough recipes, but I've only ever filmed one method, as a quick dough, i really should make more dough videos, as the one i usually use is about 65% hydration, and made over 24 hours.
hai im producent from indonesia
yes you can throw some pieces of wood into the gas burning one.
my brother has that gas powered one and we tried that, some people noticed the wood flavor, or thought they did because they were told or they knew it was added, but then when we cooked other pizzas without the wood and told them we had cooked with wood, they confirmed, yep, definitely a better, wood smoky flavor on this one. they were tasting something that wasn't there, just by the power of suggestion.
so the verdict is, i don't think you actually get any 'smoky or wood flavor' when u cook these pizzas so fast, it's more psychological than anything.
Thanks for the videos…have not tried pellets or wood yet, but will soon.
You're welcome Steve!
Hi Tom.. thanks for these very informative videos.
I note you had a nice comparison of cost between the wood fired and gas on your other video. Do you have a similar comparison of costs between gas vs wood pellets as I'm thinking of getting the gas burner for my ooni 3. Thanks
Hi, Thanks for the comment, it would be hard to assume, as pellets come in lots of variations and costs. I haven't cooked enough with pellets to understand how many kilograms a standard 5 pizza cook would burn though! good idea for a new video though!
Thanks. Great comparison.
Thanks for watching!
pellets are def dominant, you get a smokey flavour but its not as hard as the wood. yes the wood prob tastes best, but you could see how hard it was. gas is just not it
Thanks for watching
Hi Tom, great video. Just ordered a Karu 12.
Hi Philip, Amazing, I hope you enjoy using it! Happy pizza cooking 👍
Great value to see learnt a lot think I will lean towards real wood. very useful video thanks again
Thanks Peter! Glad it was helpful! i usually stick with wood too! But gas has its uses 👍🏻😁
Hi Tom, thanks for your videos mate. Could you use any kind of wood? Thanks again, great videos!
It's best to use a hard wood that is - untreated and dry! The guys over at love logs have some great options that are cut to size, check them out on instagram or www.love-logs.com
I'm glad you like the videos, Thanks for watching 😊
Fantastic review, gas for convenience, wood for flavor/ texture. Far and away the best review I’ve seen of these ovens, got yourself a new subscriber.
Thanks for watching and subscribing and i really appreciate your comment 👍🍕
When cooking with wood, use bigger pieces at the bottom to build a good flame and use smaller pieces of wood to get the flame you need to reach across the top of the cooker. Not only do you get quicker heat, it also doesn't give you as much heat. If you always use bigger pieces by the time the flame catches on a new piece of wood, the temps will rise to much. It's also easier to put in smaller pieces.
Thanks for the tip!
@@TomVoyageuk
Anytime! It's how we learn. Share useful information and enjoy what we love more.
Thankyou for sharing all the information in your channel!
The same information also applies to wood fired BBQ/Smokers. If you keep the pieces of wood a smaller even size, it is much easier to regulate the temperature of the smoker during a long cook. Aaron Franklin, on his MasterClass, has some good information on this.
Bigger pieces = more fuel and more potential energy over a long period of time (it burns longer) but takes longer to start. Thicker wood smolders for a while before getting a flame.
Smaller piece = less fuel, less potential energy and starts burning faster. The thinner the piece the faster it catches fire. That's why wood shavings catch fire so fast. The lower amount of fuel (less wood) means it doesn't raise the temp as much.
I just picked up the Green mountain pizza oven, so I'm not shopping right now, but I enjoyed the video.
I thought you were spot on. it is very hard to keep flame going n pellets stocked n keep a perfect even fire. Gas is probably next for me.
Yeah if you're not bothered about cooking on wood fire, then gas is a great go too. I often use gas when doing events or parities as you don't have to worry
Great informative video. Thanks!
Thanks Kory glad you enjoyed it!
Hi Tom ,great video thanks am going to get the wood/charc one David Los Angeles
Thanks David! Glad you liked the video! Your ooni will get lots of use I’m sure in the glorious weather of LA! 🌴
Nice video dude very helpful
Glad to hear it!
I like things to be easy and to me the propane fired oven would be the easy way to go. It's practically no clean up versus ashes of the other two ovens and it has an even heat that can be controlled with a knob.. Thank you for the test.
Thanks for the comment, and letting me know it helped you make your decision on your Ooni.
Love your videos. So informative and it’s impressive how relax you are .
Opposite of me.
So I have the karu and in one of your videos you started the fire with charcoal then added wood which is an extra step while here straight to wood.
Which one you think is better ?
Thanks mate I’m glad you like my videos! And I’m glad you find them useful!
I like cooking on pure wood but it’s hard to maintain temps, and takes a lot of care and attention. In my latest video, I do a cool using charcoal and wood, on the new Ooni Karu 16. This is defiantly a more successful way of cooking as you get a good consistent base temp from the charcoal, and a burst of flames from the wood, and the glass doesn’t get covered in sooner either
Great video, Tom. Thanks for sharing. I went with the Fyra and we’re really enjoying it so far! Lots to learn but I can already tell the difference between my pizzas cooked in this oven versus my Kamado. What thermometer are you using in this video and would you recommend it? Thanks!
Thanks for the comment and thanks for checking out my videos! It’s great to hear they helped you! I used a thermometer from Erik Hill I have link in the description of my latest video to purchase it
Well done! Good on ya’!
Thank you!
Very good video! I'm just before to buy my oven. It will be with the wood one. Thank you for this video
You're welcome, thanks for watching and enjoy your Ooni!
That was a great video. I'm on the fence on which Ooni to pick and this video helped me a little, at least narrow it down to 2, lol. Can you do a side by side comparison on the Ooni Karu 16 pro and the regular Ooni Koda 16? Those are the 2 that I'm debating on. Also, maybe you can review the tools for the them as well.. which ones are worth getting with the oven and ones you could hold off on.. Again, great videos. I can't wait to see your new video.
Thanks for the comment! :)
Thats actually the next video i want to film, the Koda and Karu 16"models. I've just filmed a Karu 16 demo this week, so once thats edited ill do the comparison, as i think slot of people will be thinking the same. Please subscribe, if you haven't already, so you'll know when the video is live! :)
Karu 16 Pro is such an upgrade to the rest, so it is a no brainer (at least for me). I'm so happy with the Karu, just waiting for the backordered gasburner. You can see what you cook. Glas stays clean preety clean (start with small chunks of charcoal first, buld it up and the baam go for it -tired only using coal and had it up to over 400C). Good height to make a bread (not tested yet, though). Just bought the Grizzler and tne round sizzler (you can use them side by side, and not as heavy as the square Sizzler/grizzler). Karu is soo versatile. Ok it costs a bit more, but it is also so much more, and in the end you will not regret it. Happy baking.
Awesome video! Thanks a lot!
Glad you liked it!
Great review!
Thanks so much!
Great video, thanks for the information. I have the Ooni Karu 16 Multi-Fuel Pizza Oven, gas is easy start and able to control the heat, although I like the natural oak taste, just messy and more clean up..👍👍
Yeah, i still use the gas especially when i entertain, its much easier to control
thank you for the video. I do have the wood/gas OONI oven, but I use the wood oven for my pizza. The wood pizza tastes fantastic, although, it takes a little longer to set up the oven, it's hard to compete with the taste and quality of the wood pizza.
Thanks for watching! I agree with you i love to cook on wood/charcoal as long as i have the time to do so. I'll use gas sometimes for convenience but the best is wood. i love the wood fire smell in the garden whilst you cook, reminds me of summer! 😎☀️
Thank you so much for this review mate. I have decided to go with propane and to get the smoky flavor I will put a piece of hardwood on the side. Cheers!!!!!
Your welcome thanks for watching! I’d be interested to hear how this goes as a lot of people have mentioned this technique but I’ve never tried it myself
@@TomVoyageuk Thank you Tom, My 12g is on order and will let you know how things work out. I am also thinking about a tray inside the oven (using gas to heat and cook) with pellets instead of wood? Cheers.
I have a stainless steel cage on order that will hold hard wood pellets. Also I decided to got get a Koda 16 instead. Will report on my results on using a gas pizza oven assisted with pellets. Cheers!!!!!!!
helpful comparison!
Thank you! Glad you found it helpful!
Where did you get the table from
I've got the ooni Karu 12 love it but still to try the gas
Thank You very much for the information. For me the wood oven is the best or even natural wood charcoal.
I think thats my favourite too! Especially if i have the time to make a fire. Thanks for watching!
I owned the Uuni3 when the company (now Ooni) delivered its first ovens. Like the Fyra it was exclusively pellets so I bought the gas accessory as well. After about 5 years and dozens of of homemade pizzas, I switched to the Karu 12 and am much happier with the multi-fuel options (and the gas accessory still fits). I don’t know about the Fyra, but the Uuni3 needed a lot of attention and the pellet hopper would sometimes clog up and the oven would cool off. It was not obvious because the pellet level would be high because the clog stopped the pellets from dropping. The hopper on the Fyra looks redesigned and probably doesn’t have the same problem. Still, I recommend the multi-fuel models for the flexibility. Very good review of an excellent line of products.
Thanks for the comment and for watching my videos! I’d actually really like to get hold of the original uuni 3 to compare to their latest model and see what’s improved!
Gave mine away or I would offer it!
Tom, I really enjoyed the video, subscribed, and gave it a thumbs-up. I am thinking of opening either a pizzeria or a pizza food truck and want to know if any of these ovens would work in a commercial environment. I know I would need good ventilation, but that is a given. Could any of these ovens be used inside with a hood? How do you think they would hold up in a commercial environment? I imagine the truck route would be best with a gas oven. Thanks for a great TH-cam site for all of us pizza addicts!
Hi Martin! Thanks for the comment! Its great to hear you liked my video!
Thats such a cool idea for a business! - im sure the ooni would be great for commercial use! i would however say you would need 2/3 so the oven can get chance to heat the stone back up between pizza. By having a couple of ovens, you can rotate the cooks and keep the heat even. And yes, gas would be much cleaner and easier to cook with in a commercial environment.
Best fo luck with the business! let me know how it goes, we could do a Tom Voyage special on the road with Martins Pizza Van! :)
Ours uses pellets and is really fun to use. We wait 15 minutes before cooking and the temps are about 600 in front and 850 in the rear. Turning the pizza is the key to success. It took about 4 tries to get it nearly perfect. Now every pizza is incredibly good. Oh, FYI pizza doesn't have to be round! Lol
I've had many different shaped pizzas and a few m accidental calzones too 🙈🤣
This is an excellent video. You couldn’t have done better.
Thanks so much for the feedback! Thats great to hear you liked my videos!
@@TomVoyageuk Thanks for the reply Tom. Your videos are really excellent and you really show the pros and cons very well. I’ve purchased the Fyra and absolutely love it. Takes some getting used to but the results are great if you can get your prep on dough and toppings sorted. It’s an excellent starter oven for sure.
Well done. You didn’t panic!
Well, to be honest its not my first mishap! Believe me ive had my fair share of panics, but over time you learn to deal with these things and resolve it! Thanks for watching!
Great comparison on the different styles of fuel.All came out well but I would have to say the one cooked with pellets looked the most professional
Thanks for watching! The pellets are a really good option for cooking on a real fire, but without the need to build and maintain a charcoal/wood fire. Pellets are a good source too in terms of price and sustainability! 👍🏻🌿
We have the pellet one and love it!
@@Judyag1 o fantastic I bought the pellet one! I was worried I had made a mistake!
Great vids as always quick question pro or karu 12 cheers
Thanks for the kind words! I’m glad you enjoy the videos! For me, it’s a bit unfair because I’ve owned a Karu 12 for mo the and I love it but I’ve never used a ooni pro. So I guess my answer would be to stick with what I know… the Karu 12!
Very good information thank you
Thank you for watching 👍😊
Thank you. Great video! Which wood did you use? And what’s the fire gun did you use to start the wood fire. Thank you.
Thanks for the nice comment! I use Oak most of the time, but any solid hardwood will do as long as its very dry! The lighter is just from amazon, if you search for chefs blow torch you'll find similar.
Really helpful
Glad to hear that 👍🍕
Gracias por tu video me ha sevido bastante para decidirme cual es el mejor. Saludos desde E C U A D O R , MACHALA EL ORO 🇪🇨🤗😀
Hola! De Nada! Gracias por ver mi video
Very helpful video.....(lovely garden 🤔)
Thanks so much! I like to try to keep the garden as nice as I can with very limited botanical knowledge! 😂
I got the fyra mainly because I already have a pellet smoker, so fyra can use the same pellets and I don't need to buy any different fuels. Tastes great and I think is a great balance between great flavor and ease of use.
That's very convenient if you already have a smoker 👍🍕
Really helpfull vid
Thanks for watching!! Glad you found it useful! 😍
Good video!
Thanks 👍
Awesome, thanks!
You're welcome! thanks for watching!
For me the wood one seems to have the best cooked bottom... Maybe leaving it with an open door is a nice way to achieve this on purpose without letting the flame go out? ;)
fantastic cook! new subscriber here!
Thank you for subscribing 👍
Great video. it would be fun test to see how the gas only oven like the koda 16 would would work if you add to it 8" pellet smoker tube as pit it against the stock pellet oven
A few people have requested a similar video, mainly to test with a chunk of wood on a gas oven to see if you can get a Smokey taste! Think it would be a good video!
@@TomVoyageuk i replied to this earlier. my brother has 2 ooni pizza ovens, he recently got the gas powered one this summer. we did tests for our party with and without burning some hardwood in there. most ppl couldn't tell the difference. a few said they could. then when we cooked more pizzas after the wood had burned out completely, but we said that it was cooked with wood in the chamber, and could they tell, could they taste it, and MORE people this time said they tasted the wood and that it was better, but there was no wood in there at all.
they were tasting something that wasn't there merely by the suggestion, by saying that we had cooked it with wood.
i don't think it makes a bit of difference. the pizzas cook too fast, and the char is really what gives that smoky flavor, it's burned after all.
@conor just wondering how did you plan for cooking that many pizzas? Did you have all the pizzas ready in advance? What did you line the pizzas on so they wouldn’t lose shape when you transferred them to the pizza peeler? Thanks in advance
I have my team mate, my wife! She's the one who does all the pizza prep when I'm filming a video! makes it much easier to do these videos when you have some reliable help! It was quite a task to keep all three up to temp at the same time though! 🤣
Crust looks good...how was the crust on the bottom...the portion under the cheese and sauce? Sometimes the upper crust is done, but the bottom crust on the stone (and in contact with the sauce) is under baked. Thank you.
I use the pellet one and I used it once to cook a piece of salmon and let me tell you! That salmon tasted excellent and cooked faster than making a sandwich! And Pizzas always taste great on it!
Sounds great, i love salmon but haven't cooked it on the Ooni yet, I need to give this a try!
It’s definitely an art !
It really is 👍🍕
Lovely vid
Thank you 👍🍕
excellent review
Thank you kindly! Thanks for watching
The gas oven just is beyond simple and beats the other 2 hands down in every aspect. You could have cooked the pizza in the gas oven longer for a crispier crust I believe, but it is amazing how fast it cooked the pizza compared to the other 2. Someone mentioned in another post, you dont get the smokey flavour with the gas oven but you get all the other flavours that the smoke would normally hide. I think l'm after the Ooni gas pizza oven myself now. Great video Tommy.
Thanks Brett, im glad the video helped you make your decision! Im really on the fence as i love both methods of cooking for different reasons. This week we had friends over for pizza, so i went with gas, nice and easy, and good because we did 12 pizzas, and could turn down in between cooks.
If its just my family, i'll go wood, because i like the process of building and maintaining a good fire, and think the taste is great too! thanks for watching! 👍🏻
Is Ooni better than the Gozney ones? I know it's not directly related to this video
You need to leave the doors off the pellet and wood one for a couple minutes to let the heat reach the whole oven before you put the doors on. The coolness dampens the air flow and then puts out the fire. Do this and the fire won't go out.
I second this! I found this out accidentally when I flaked and left the door off between pizzas. The stone got to 748 F with the door off. Was only reaching 530 F with the door on.
I'll give this a try as i've always lit the oven then placed the door on, with the correct airflow the oven has always got up to temp ok. But if this method works faster, then happy days!
@@TomVoyageukdid it work?