Looks great. I tried a rump steak after seeing your previous vid. The char was something else. So good. I’ve managed so far with my cast iron pan, works a treat. Burgers are certainly next on the list, then il try a full breakfast in the pan and see how that goes!
858luke, we made a couple off brunch dishes in our Ooni, and it turned out great. I notice your photo of a Volkswagen bus. Is that yours? We have taken our Ooni with us when we camp. It can replace our BBQ and camp stove. Let us know how your burgers and breakfast turn out. Thanks for watching. Laurie.
Kevin, thanks so much for watching our video. We sure appreciate it when a viewer compliments our efforts. Our favorite pizza restaurant in our area makes New Haven style pizzas. We haven't tried to make it yet. Our favorite has been NY style. I saw a recipe that uses all purpose flour to make NH. Do you use AP? Laurie.
Thanks so much for these fantastic videos and info. Loving your channel. Made up my mind to order one of these beauties. Love and respect from England UK x
Ynot, thanks for watching our videos. You will have so much fun making pizzas and sharing with family and friends. Let us know how you are doing with your oven when you get it. Just remember even an ugly pizza tastes good. Laurie.
Just got my Koda 16 yesterday....waiting for fittings....and wonder if anybody has experimented with little small wood pieces or charcoal inside the Koda for the flavor factor....
That was really helpful! I just purchased this dual-sided grizzler and was wondering how to cook salmon filets or chicken breast with my Koda 16 - now I know! Thanks, man! 🙂 Also, I hope you're still enjoying all the benefits of the "ultra low flame" trick that I brought to you from Jepgato a few months ago. This trick makes so many things so much easier, and it seems that Ooni still refuses to spread the information in their videos!
Great burgers there! Next time you can incorporate some parsley into the meat with the onions and tell me your feedback ;) For melting the cheese just poor a spoon or two of water on the grill plate and put it back into the fire to generate some steam. The cheese should cover the meat :) Have fun! Greetings from Paris!
@@TwelfthAvenueCuisine I’m looking forward to ordering the Pro 16 this summer hopefully, they are sold out worldwide I guess :-( - are they available in the US? I can’t wait to make amazing stuff, I’m passionate about cooking :) Yeah Paris suburban!
Flaps Up, I read the Pro's are involved in the Suez Canal Controversy. Who knows when that will be resolved. We love the Koda 16 and using gas. Thanks for watching. I love cooking and sharing my food with friends. I am so glad we in the US are able to be social again. Laurie.
With something as strong as the Ooni. Would be awesome if you heat the pan not yet till the smoking point. After that, lower the flame like half way 40% power around 500-600degree F° let it cook slowly giving it abit of extra time that it deserves to be cooked
@@TwelfthAvenueCuisine it's better if you get it sous vide first, ooni is compacted and very powerful. Others words scorching heat. I would say without cooking it first, preferably aim towards the middle for a medium rare at around 129°F / 54°C to 134°F / 57°C. 2nd method, Cooking direct by lowering the flame then cook it to finish with a high flame to get that crust finished.
I just checked Ooni's site and they show them in stock. ooni.com/collections/ooni-pizza-peels/products/ooni-pizza-turning-peel Thanks for checking out our video!
Greyballer, sorry I missed your comment. This was our second video and we were inexperienced. We try now to think about what our viewers might want to see. Laurie
Love your videos. You two are so down to earth and we love that you post your failures. That's so important. Just wanted to ask, where is your wine in this video? Also, wanted to mention that you can get pizza sticks for turning your pizza. While I'm still waiting on my "16" they sure sound like another great idea for turning pies without having to take them all the way out.
Thanks for taking time to comment! Every once in a while I'll pair a Stella with food like cheeseburgers. Yes if you mean turning peel (a.k.a pizza sticks) we have one now. It's great to have the right tools for the job.
@@TwelfthAvenueCuisine Well, we haven't tried them yet, but they are literally 2 sticks with a fork like thing on the end. It's not a single thing, but 2 sticks. You can find them on Amazon. Not a peal at all. Thanks again.
The outside of the oven does get warm on top and sides. I think at one time I measured about 200F. The area below the underside of the oven on an 80F day may get to about 100F. It's been a while since I took the measurements. I normally let the oven cool for 1 hour before picking it up. Hope this helps. 👍 And thank you for dropping into the channel. Much appreciated. 👍
Those cheeseburgers looks fantastic. I really can’t eat bread either. I usually just eat 1 slice of all the pizzas. Awesome skills with the Grizzler as I like to do chicken and lamb. Great job you two.
I do agree with you that LPG flame color is an indication of percent of combustion. When I look at videos from Ooni Pizza Ovens on the Ooni Koda 16 as well as videos from others the flame is yellow. This tells me while the Ooni Koda 16 combustion system may not be efficient my flame is consistent with their flame color. Thank you for taking time to check out the video and providing feedback. Much appreciated!
@@MaurizioMegna Il existe différents facteurs qui peuvent affecter l'apparence de la flamme de votre Ooni Koda. Cela peut inclure des facteurs ambiants et des conditions météorologiques telles que le vent. La raison pour laquelle votre flamme varie en couleur peut même être due à quelque chose d'aussi simple que l'interaction des flammes avec le dispositif de sécurité contre les flammes (FSD) situé à l'arrière droit d'Ooni Koda. Cela n'affectera pas les performances de votre Ooni Koda. Ooni
Hi Larry very cool! I take it then you may also have the beanie? And thanks for dropping into he channel and taking time to comment. Much appreciated! ~ Bill
Hahaha.. No, Bill no beanie. :). I'm really enjoying you and Laurie's videos. I'm learning a lot and I can't wait to order my Ooni Koda 16 and all the accessories. However, to Ooni's website, mostly everything is out of stock or on backorder.
@@TwelfthAvenueCuisine Surprisingly Williams/Sonoma has it too. Same price, free shipping, etc. So far it is backordered, like a lot of other places, but we ordered ours the other day and it's expect around the 1st of Oct. Also, I found out that Ace Hardware carries a lot of Ooni items, griller pan, etc. Someone on a site I belong too mentioned that you should check with your individual store because what's online is not always what's in store. Just some things we've found while looking for our Ooni. I'm a researcher and it makes me crazy sometimes, but thought I could help. Get a Ooni 16 so we can all come back and watch these guys give the best and their honest opinions and we can all chat.
I am interested in the Grizzler. I clicked on the Amazon link that you provided but states that it is not shipping to Canada. Any way I can get this that you are aware of?
I would try the ooni.com website. ooni.com/collections/accessories/products/ooni-dual-sided-grizzler-plate Their website shows "Coming Soon" so they are probably sold out. I'm new to Amazon affiliate marketing so there may be restrictions I do not understand. My apologies. Thank you for your comment and pointing out a potential issue. Thank you for watching the video!
Kay, this was our 3rx time using it. We did have a huge flare up while making our first video. We didn't notice it Check out our steak video. Thanks for watching. Laurie
Love your videos, how you didn't set fire to your umbrella with the first steak I will never know, it must be singed ☺ - OONI gloves will wear out before everything else. Welders gloves from your hardware store will work just as well.
Thanks for the taking time to watch the video and comment! Yeah it was a bit touch and go there for a moment. While our Ooni gloves have been holding up well we agree welders gloves are a good choice too!
Thank you for checking out the video and feedback. We press on the burgers to check if they are done. We enjoy our burgers cooked to a certain level of done and the technique we use confirms the level.
@@TwelfthAvenueCuisine I recommend getting a probe thermometer. This method will just squeeze all the good juices out. And if these are 95/5 they don’t have much juice to start.
Your Music, thanks for watching our video. I agree. I love a cheese burger with all the fixings but sometimes you have to sacrifice to make a little headway when you want to reduce. Laurie.
Looks great. I tried a rump steak after seeing your previous vid. The char was something else. So good.
I’ve managed so far with my cast iron pan, works a treat. Burgers are certainly next on the list, then il try a full breakfast in the pan and see how that goes!
858luke, we made a couple off brunch dishes in our Ooni, and it turned out great. I notice your photo of a Volkswagen bus. Is that yours? We have taken our Ooni with us when we camp. It can replace our BBQ and camp stove. Let us know how your burgers and breakfast turn out. Thanks for watching. Laurie.
Use a thermometer to test internal meat temperature.
Great feedback Boyd. 👍 Laurie and I would like to thank you for takin time to drop in on our channel and comment. Much appreciated. 👏👍
I have the OONI pro and have perfected New Haven style pizza (Apizza) but haven't done anything else. Thanks for the ideas and keep up the great work!
Kevin, thanks so much for watching our video. We sure appreciate it when a viewer compliments our efforts. Our favorite pizza restaurant in our area makes New Haven style pizzas. We haven't tried to make it yet. Our favorite has been NY style. I saw a recipe that uses all purpose flour to make NH. Do you use AP? Laurie.
Thank you for sharing ... nicely done
Thanks, BG, for watching and sending us a comment. Laurie.
Thanks so much for these fantastic videos and info.
Loving your channel.
Made up my mind to order one of these beauties.
Love and respect from England UK x
Ynot, thanks for watching our videos. You will have so much fun making pizzas and sharing with family and friends. Let us know how you are doing with your oven when you get it. Just remember even an ugly pizza tastes good. Laurie.
Just got my Koda 16 yesterday....waiting for fittings....and wonder if anybody has experimented with little small wood pieces or charcoal inside the Koda for the flavor factor....
Cristian, regarding pizza, there isn't enough time to impart a smokey taste to pizza but steak and other protein might work. Thanks for watching.
That was really helpful! I just purchased this dual-sided grizzler and was wondering how to cook salmon filets or chicken breast with my Koda 16 - now I know! Thanks, man! 🙂
Also, I hope you're still enjoying all the benefits of the "ultra low flame" trick that I brought to you from Jepgato a few months ago. This trick makes so many things so much easier, and it seems that Ooni still refuses to spread the information in their videos!
Alot of folks on the Ooni site mention this "secret" low setting. It is a useful feature. Thanks foe the heads up!!
Great burgers there! Next time you can incorporate some parsley into the meat with the onions and tell me your feedback ;)
For melting the cheese just poor a spoon or two of water on the grill plate and put it back into the fire to generate some steam. The cheese should cover the meat :)
Have fun!
Greetings from Paris!
Wow, from Paris? You have an Ooni? Thanks for the tip!! Laurie.
@@TwelfthAvenueCuisine I’m looking forward to ordering the Pro 16 this summer hopefully, they are sold out worldwide I guess :-( - are they available in the US? I can’t wait to make amazing stuff, I’m passionate about cooking :)
Yeah Paris suburban!
Flaps Up, I read the Pro's are involved in the Suez Canal Controversy. Who knows when that will be resolved. We love the Koda 16 and using gas. Thanks for watching. I love cooking and sharing my food with friends. I am so glad we in the US are able to be social again. Laurie.
With something as strong as the Ooni. Would be awesome if you heat the pan not yet till the smoking point. After that, lower the flame like half way 40% power around 500-600degree F° let it cook slowly giving it abit of extra time that it deserves to be cooked
Regents, good idea. Probably leads to a juicy burger. This was our second cooking video. Our technique improved over time Laurie
The inside temperature doesn’t matter too much if you get the fire going right? Since it’s cooking it directly
I like a crust on burgers, so I think the pan should be hot when the burgers are thin and quick cooking.
@@TwelfthAvenueCuisine it's better if you get it sous vide first, ooni is compacted and very powerful. Others words scorching heat.
I would say without cooking it first, preferably aim towards the middle for a medium rare at around 129°F / 54°C to 134°F / 57°C.
2nd method, Cooking direct by lowering the flame then cook it to finish with a high flame to get that crust finished.
@regentsaquariums5692, I never thought about sous vide hamburgers.
Thermometer would go a long way instead of guessing if their done
James, we recently got a Thermopen. Works great!! Laurie
@@TwelfthAvenueCuisine I live and die using thermoworks products. They never disappoint!
I usually use the touch method but the Thermopen is more consistent.
Thanks for these videos! Do you have a link to where to purchase the turning peel?
I just checked Ooni's site and they show them in stock. ooni.com/collections/ooni-pizza-peels/products/ooni-pizza-turning-peel Thanks for checking out our video!
@@TwelfthAvenueCuisine hah, out of stock again. thanks anyway
Love it if you had cut one open so we could see how they turned out.
Greyballer, sorry I missed your comment. This was our second video and we were inexperienced. We try now to think about what our viewers might want to see. Laurie
Love your videos. You two are so down to earth and we love that you post your failures. That's so important. Just wanted to ask, where is your wine in this video? Also, wanted to mention that you can get pizza sticks for turning your pizza. While I'm still waiting on my "16" they sure sound like another great idea for turning pies without having to take them all the way out.
Thanks for taking time to comment! Every once in a while I'll pair a Stella with food like cheeseburgers. Yes if you mean turning peel (a.k.a pizza sticks) we have one now. It's great to have the right tools for the job.
@@TwelfthAvenueCuisine Well, we haven't tried them yet, but they are literally 2 sticks with a fork like thing on the end. It's not a single thing, but 2 sticks. You can find them on Amazon. Not a peal at all. Thanks again.
Ah thanks for the clarification! Just before I saw this comment Laurie mentioned them as well.
Question: How hot does the outside of this oven get? It is dangerously hot? Thanks.
The outside of the oven does get warm on top and sides. I think at one time I measured about 200F. The area below the underside of the oven on an 80F day may get to about 100F. It's been a while since I took the measurements. I normally let the oven cool for 1 hour before picking it up. Hope this helps. 👍 And thank you for dropping into the channel. Much appreciated. 👍
Buckaroo, our laser thermometer only goes to 750 F so we can't answer your question. Sorry. Maybe another viewer can. Laurie
Those cheeseburgers looks fantastic. I really can’t eat bread either. I usually just eat 1 slice of all the pizzas. Awesome skills with the Grizzler as I like to do chicken and lamb. Great job you two.
Thanks, Jim. This was one of our early non-pizza videos. Right after our burning steak.🤯
the fire is no good. check your gas system. the flame must to do blu color
I do agree with you that LPG flame color is an indication of percent of combustion. When I look at videos from Ooni Pizza Ovens on the Ooni Koda 16 as well as videos from others the flame is yellow. This tells me while the Ooni Koda 16 combustion system may not be efficient my flame is consistent with their flame color. Thank you for taking time to check out the video and providing feedback. Much appreciated!
@@TwelfthAvenueCuisine la mia è perfettamente blu.
@@MaurizioMegna Il existe différents facteurs qui peuvent affecter l'apparence de la flamme de votre Ooni Koda. Cela peut inclure des facteurs ambiants et des conditions météorologiques telles que le vent. La raison pour laquelle votre flamme varie en couleur peut même être due à quelque chose d'aussi simple que l'interaction des flammes avec le dispositif de sécurité contre les flammes (FSD) situé à l'arrière droit d'Ooni Koda. Cela n'affectera pas les performances de votre Ooni Koda. Ooni
Another great cooking demo! Btw, I have the same color Google t-shirt. :)
Hi Larry very cool! I take it then you may also have the beanie? And thanks for dropping into he channel and taking time to comment. Much appreciated! ~ Bill
Hahaha.. No, Bill no beanie. :). I'm really enjoying you and Laurie's videos. I'm learning a lot and I can't wait to order my Ooni Koda 16 and all the accessories. However, to Ooni's website, mostly everything is out of stock or on backorder.
Can you give me the Amazon link for this Ooni?
This oven is not available on Amazon. You can order from Ooni
ooni.com/collections/ovens/products/ooni-koda-16
@@TwelfthAvenueCuisine Surprisingly Williams/Sonoma has it too. Same price, free shipping, etc. So far it is backordered, like a lot of other places, but we ordered ours the other day and it's expect around the 1st of Oct. Also, I found out that Ace Hardware carries a lot of Ooni items, griller pan, etc. Someone on a site I belong too mentioned that you should check with your individual store because what's online is not always what's in store. Just some things we've found while looking for our Ooni. I'm a researcher and it makes me crazy sometimes, but thought I could help. Get a Ooni 16 so we can all come back and watch these guys give the best and their honest opinions and we can all chat.
Thanks, J L, I also read that individual Ace Hardware stores have the Koda 16. I hope everyone finds one--so much fun to cook with the Ooni.
I am interested in the Grizzler. I clicked on the Amazon link that you provided but states that it is not shipping to Canada. Any way I can get this that you are aware of?
I would try the ooni.com website. ooni.com/collections/accessories/products/ooni-dual-sided-grizzler-plate Their website shows "Coming Soon" so they are probably sold out. I'm new to Amazon affiliate marketing so there may be restrictions I do not understand. My apologies. Thank you for your comment and pointing out a potential issue. Thank you for watching the video!
Cookstore.ca has the dual sizzler, $85.99 CAN
@@sandrocastellarin2259 Thanks, I ended up getting one and have used 4 or 5 times already.
why is your oven so dirty???
Kay, this was our 3rx time using it. We did have a huge flare up while making our first video. We didn't notice it
Check out our steak video. Thanks for watching. Laurie
So basically, you are making mini meat loafs..👌
Exactly! Thank you for taking time to comment. 👍
Just lower the temperature.. cook at 700.. pizza will be crispier
Great feedback! We'll give it a try.
Love your videos, how you didn't set fire to your umbrella with the first steak I will never know, it must be singed ☺ - OONI gloves will wear out before everything else. Welders gloves from your hardware store will work just as well.
Thanks for the taking time to watch the video and comment! Yeah it was a bit touch and go there for a moment. While our Ooni gloves have been holding up well we agree welders gloves are a good choice too!
Hope you enjoy making the videos as much as I enjoy watching them. Don't stop.
My god, it took an age to cut the onion. I was getting soo frustrated, I wanted to take if off you and chop it myself.
And such big chunks!! Watching it, I felt the same way!!!!
Thumbs up.?
Delicious
Wow. You smashed the burgers after cooking them. That’s a cooking 101 no no. Rookie.
Thank you for checking out the video and feedback. We press on the burgers to check if they are done. We enjoy our burgers cooked to a certain level of done and the technique we use confirms the level.
@@TwelfthAvenueCuisine I recommend getting a probe thermometer. This method will just squeeze all the good juices out. And if these are 95/5 they don’t have much juice to start.
Yeah smash burgers are much better with 80/20 beef.
95% lean? Dry burger.
We are trying to control our weight.
seared fat is best part of a steak...
We were trying to reduce flare-ups and calories.
Seeing the inside of the burgers would have been helpful.
Thomas, thanks for the input. We will try to show the inside of meat in future videos.
No bun thats no hamburger ! Excercise and use a bun ! Hehe sorry
Your Music, thanks for watching our video. I agree. I love a cheese burger with all the fixings but sometimes you have to sacrifice to make a little headway when you want to reduce. Laurie.