I bought this gas unit and made the mistake of relying on the images of the burner only, I didn't read down to ,"what's in the box" which would have told me the regulator and hose are included. I spent a further $25 on regulator and hose needlessly. Never mind it's good to have a spare on hand I guess. Also the hose is a little crimped from storage but with some hot water I can get it into the proper shape. The gas pressure is a little inconsistent and the flame goes out sometimes, I'm guessing because of the crimped hose. I'm sure this will correct itself. Otherwise it's great.
Hi, firstly love the Ooni videos. I have just setup my Karu 16 and I had the same problem you had where the digital thermometer showed 3 lines. I swapped batteries and checked the connection with no luck. I then switched it off for 30 mins then back on and the temp came up. Have you had any further problems with the temp gauge since filming this video?
Hi, Thanks for the comment Steve, and for the kind words, it means a lot! Since filming i asked ooni to replace the therm, which they did with no issues, and i haven't had a problem since. To be honest for a usual pizza cook i don't even put the thermometer on, as i only measure stone temps. I'll use the thermometer for other cooks like steaks, chicken or bread etc.
Tom great videos, can you video the shelter you are in, I'm planning on building one myself...yours looks ideal, can you video it so I can see the structure including the roof, did you use roof tiles for it? did you build it yourself or did you buy it and you had to assemble it yourself..if you bought it where did you get it from?
Thanks so much! Its always nice to hear when people like my videos! Im planning on doing a cleaning the pizza stone video soon, but really the best way to do it is just do a really high heat burn to turn all the stuck on food to ash, then wire brush it to clean it down, once its cooled!
How feasible is it to swap out the gas attachment when you have guests and use the wood burner other times? I know you have different ovens for this, but my case would be to use the same oven and swap in the gas attachment if it's not too much work.
It’s really very simple, just two bolts on the back of the oven and you’re ready to go on gas! If I had to have just one oven it would be the Karu 16 with the gas attachment for this very reason
Are you sure? I believe ooni's new door design is specifically designed to have the door with the gas burner. Does it say you have to use the chimney with they door? edit: Nevermind it's clear on the website. I guess you can have the door open.
I noticed your temp jumped to 530 from 400 at one point in the video instantly and then back down to 400 after a few seconds during the same scene that wasnt edited. I think your temp probe/gauge is on the fritz. Around the 4:23 mark
I use a 13kg propane tank with a 37mBar fitting. It’s really difficult to say because I use the same gas between many pizza ovens and even when I use my gas bbq. It’s lasts a long time though, easily over a year if your cooking a few pizzas every couple of weeks
Hi Tom great video. Just based on the gas performance do you think the karu 16 is equal to the koda 16. I know you get the added bonus of having the option of wood with the karu but I know in reality I would mainly use gas most of the time. But if the karu is equal the koda on the gas side then I know I would want the karu 16 to avoid FOMO
Hi Gunay, The main advantage the Koda 16 has is the gas burner is in an L shape, covering 2 sides of the pizza oven, this means it heats up quicker as there is less room (vertically) in the oven. The L shape burner, means you only have to rotate the pizza once during a cook. If it sonly pizza you're cooking, and want that convenience i would save the few $$$ and go for the Koda 16.
Another great video! How would you compare gas pizza cooking on the Karu 16 vs. Koda 16? Incl the gas burner, the Karu is almost twice as expensive as the Koda. In your opinion, is having a door an a thermometer worth that difference? Also, the flame is coming only from the back on the Karu vs. back and side on the Koda. Thanks
Thanks for the comment Alex, the thing to consider here is what works best for you. Simply put the door and thermometer isn’t worth the extra money on its own, but the ability to have a larger cooking area and multi fuel options is. If all you ever need to cook is pizza, and you want minimal clean up and ease of use, the. Go for the Koda 16. If you enjoy the process of cooking on real fire, or will use the oven for more than just pizza, for example doing bread or a deep pan pizza, then I would go for the Karu 16.
You’re welcome! Thanks for the nice feedback! Gas is annoyingly expensive in the uk at the minute. I use a few places to buy gas, like a website called gottle.com, but there are better deals to be had if you shop around.
You’re welcome! Thanks for the nice feedback! Gas is annoyingly expensive in the uk at the minute. I use a few places to buy gas, like a website called gottle.com, but there are better deals to be had if you shop around.
Hi Tom, great videos ! I’m after a multi fuel Ooni pizza oven but torn btwn the Karu 12” & Karu 16”. I will primarily use it at home, but want something portable for my campervan. You mentioned the 12” is great for taking away camping - do you think the 16” is suitable for taking on road trips?
Hi Ceri, thanks for the comment. In all honesty, i would say no, not really. The karu 16 weighs about 38kgs, and is large and awkward to carry. Depends on the size of your camper van i guess, but even the K16 carry case doesn't have handles on the top assuming to suggest its not designed to be carried round.
Tom, I have been watching these videos trying to decide which one I would most likely enjoy purchasing. I noticed this was the first video you mentioned adjusting the flame. Do you typically run them wide open all the time during the cook, or do you have to typically dial them back and try to find a sweet spot? Maybe in future videos talk a little about flame management and how it affects the cook. Thanks for the great videos. When I do purchase eventually, I will be sure to use your link!
Thanks for the comment John! And thanks for using my link when you’re ready to buy! I generally go off the stone temp, if the stone is really hot (first couple of pizzas on) I’ll keep the flame high to cook top and bottom equally. However if the stone has cooled down after a few pizzas, I’ll reduce the flame to match the cooking time. Also using the lower flame will be handy for cooler cooks like bread or fish, much easier than trying to balance low temps with wood.
@@johna4836 Gas fired oven has a lot of forgiveness. I never turn gas down when baking on my ooni karu 12 with new gas burner. You don't need temp gage for heating stone , it's usually 25-35min and 5 min between pizzas. Clean stone each time from burnt semolina . I use my fire proof glove and turn down fire before and put back again after clean. Something more suitable like a brush might be better. I find that ooni karu 12 new gas burner is a lot cooler than wood + charcoal. I used to burn bottom but not on gas.
Now when you switch this grill to gas does it cook just as good if you would cook it on the original gas grill because the original has an l shape and this is just two flames in the back?
Thanks for the comment! It’s difficult to answer for me because the only gas grill I have is the Koda 16, which has the L shape Gas burner which means it’s an unfair comparison. The dedicated gas pizza oven heats up faster but that’s about the only advantage
Great question, and the answer is you have to always have the chimney on. The Karu 16 has a large opening to make for a more diverse cooking experience, but this also means to have the door constantly open and no chimney, the gap would allow too much heat loss, and the stone would be unlikely to reach a very high temp. I have a video expanding this if you would like to know more - th-cam.com/video/bbyU_mxKox0/w-d-xo.html
Hi Larry! Thanks for the comment! It’s from a Company called Keter, the model Is Keter Unity XL. It’s a great table but could do with being a little wider
I would say it’s ok but not as good, because the Koda has the L shape burner it’s heats up quicker. And requires only 1 turn for the pizza. The Koda cooking area is also lower in height, helping it heat up faster. I’m going to be doing a full Koda 16 vs Karu 16 video soon! So stay tuned!
Thanks for the feedback Ivan, I usually make a point of showing the underside of the pizza, as you may have seen in my other videos. I have done a real time cook using this oven on wood but not gas yet, I’ll make a point of making that video soon!
This whole set up is £769, that’s in GBP. As for the Philippines I would contact the company directly as the might have a local stockist in the area that can supply you
Hi Reema, I believe so because unlike other doorless models, you keep the chimney on during a gas cook. Also, the Karu 16, has air intakes in the door to regulate airflow.
I'm really not sure on this one, I think LPG is just used for vehicles? I think cooking food should only be done on gas powered by Propane or Butane, or natural gas.
i got it to about 450c, which is around 840f. It took a while though to get that high, much longer that the Koda 16. I guess its because its a much taller oven space to heat up.
It’s certainly not cheap, but overall it’s a lot less than some of the larger ovens you can get. I’ve seen these go for between £5/6k! It feel nice quality however and comes with some nice features
Chimney makes it look really good and like proper oven.
I think so too! Just need some faux bricks for the outside too now to make it look like the real deal :)
I bought this gas unit and made the mistake of relying on the images of the burner only, I didn't read down to ,"what's in the box" which would have told me the regulator and hose are included. I spent a further $25 on regulator and hose needlessly. Never mind it's good to have a spare on hand I guess. Also the hose is a little crimped from storage but with some hot water I can get it into the proper shape. The gas pressure is a little inconsistent and the flame goes out sometimes, I'm guessing because of the crimped hose. I'm sure this will correct itself. Otherwise it's great.
Hi, firstly love the Ooni videos. I have just setup my Karu 16 and I had the same problem you had where the digital thermometer showed 3 lines. I swapped batteries and checked the connection with no luck. I then switched it off for 30 mins then back on and the temp came up. Have you had any further problems with the temp gauge since filming this video?
Hi, Thanks for the comment Steve, and for the kind words, it means a lot!
Since filming i asked ooni to replace the therm, which they did with no issues, and i haven't had a problem since. To be honest for a usual pizza cook i don't even put the thermometer on, as i only measure stone temps. I'll use the thermometer for other cooks like steaks, chicken or bread etc.
Tom great videos, can you video the shelter you are in, I'm planning on building one myself...yours looks ideal, can you video it so I can see the structure including the roof, did you use roof tiles for it? did you build it yourself or did you buy it and you had to assemble it yourself..if you bought it where did you get it from?
Thanks for the comment Jim, sure I’ll do a video! A few people have asked about the shelter so a outdoor cooking area tour would be a great video!
How do you clean the pizza stone? Thank you for setting up this channel. Your videos are always helpful.
Thanks so much! Its always nice to hear when people like my videos! Im planning on doing a cleaning the pizza stone video soon, but really the best way to do it is just do a really high heat burn to turn all the stuck on food to ash, then wire brush it to clean it down, once its cooled!
How feasible is it to swap out the gas attachment when you have guests and use the wood burner other times? I know you have different ovens for this, but my case would be to use the same oven and swap in the gas attachment if it's not too much work.
It’s really very simple, just two bolts on the back of the oven and you’re ready to go on gas!
If I had to have just one oven it would be the Karu 16 with the gas attachment for this very reason
Are you sure? I believe ooni's new door design is specifically designed to have the door with the gas burner. Does it say you have to use the chimney with they door? edit: Nevermind it's clear on the website. I guess you can have the door open.
Yea, they changed the design from the karu 12 which used to have the door open, and cap on during a gas cook.
You not find that the gas pipe is too rigid, i swapped it out for a more supple type. Local caravan shop have a good supply.
It is quite stiff. but i've never really found that to be a problem. nice to know it can be replaced easily though!
I noticed your temp jumped to 530 from 400 at one point in the video instantly and then back down to 400 after a few seconds during the same scene that wasnt edited. I think your temp probe/gauge is on the fritz. Around the 4:23 mark
Ah ha! You noticed! Did you read my video description??
Hi Tom, Thanks for the tips. I'm excited to get a pizza oven. I clicked on your link for the USA Site and got an error.
Hi Kristen, I've seen people cook all different types of bread on the Ooni, it is on my list of things to try!
Hi Tom, great video. Just a quick question with regards to gas cylinder size. What size are you using and how long does it last roughly?
I use a 13kg propane tank with a 37mBar fitting. It’s really difficult to say because I use the same gas between many pizza ovens and even when I use my gas bbq. It’s lasts a long time though, easily over a year if your cooking a few pizzas every couple of weeks
Hi Tom great video. Just based on the gas performance do you think the karu 16 is equal to the koda 16.
I know you get the added bonus of having the option of wood with the karu but I know in reality I would mainly use gas most of the time.
But if the karu is equal the koda on the gas side then I know I would want the karu 16 to avoid FOMO
Hi Gunay, The main advantage the Koda 16 has is the gas burner is in an L shape, covering 2 sides of the pizza oven, this means it heats up quicker as there is less room (vertically) in the oven. The L shape burner, means you only have to rotate the pizza once during a cook. If it sonly pizza you're cooking, and want that convenience i would save the few $$$ and go for the Koda 16.
Another great video! How would you compare gas pizza cooking on the Karu 16 vs. Koda 16? Incl the gas burner, the Karu is almost twice as expensive as the Koda. In your opinion, is having a door an a thermometer worth that difference? Also, the flame is coming only from the back on the Karu vs. back and side on the Koda. Thanks
Thanks for the comment Alex, the thing to consider here is what works best for you. Simply put the door and thermometer isn’t worth the extra money on its own, but the ability to have a larger cooking area and multi fuel options is.
If all you ever need to cook is pizza, and you want minimal clean up and ease of use, the. Go for the Koda 16. If you enjoy the process of cooking on real fire, or will use the oven for more than just pizza, for example doing bread or a deep pan pizza, then I would go for the Karu 16.
Love what you do, so thanks. We have the Karu 12” and just bought the gas attachment, where’s the best place to get the gas bottle?
You’re welcome! Thanks for the nice feedback! Gas is annoyingly expensive in the uk at the minute. I use a few places to buy gas, like a website called gottle.com, but there are better deals to be had if you shop around.
You’re welcome! Thanks for the nice feedback! Gas is annoyingly expensive in the uk at the minute. I use a few places to buy gas, like a website called gottle.com, but there are better deals to be had if you shop around.
Hi Tom, great videos ! I’m after a multi fuel Ooni pizza oven but torn btwn the Karu 12” & Karu 16”. I will primarily use it at home, but want something portable for my campervan. You mentioned the 12” is great for taking away camping - do you think the 16” is suitable for taking on road trips?
Hi Ceri, thanks for the comment. In all honesty, i would say no, not really. The karu 16 weighs about 38kgs, and is large and awkward to carry. Depends on the size of your camper van i guess, but even the K16 carry case doesn't have handles on the top assuming to suggest its not designed to be carried round.
Tom, I have been watching these videos trying to decide which one I would most likely enjoy purchasing. I noticed this was the first video you mentioned adjusting the flame. Do you typically run them wide open all the time during the cook, or do you have to typically dial them back and try to find a sweet spot? Maybe in future videos talk a little about flame management and how it affects the cook. Thanks for the great videos. When I do purchase eventually, I will be sure to use your link!
Low flame for longer cook and thin crispy base. High flame for quick Neapolitan pizza.
Thanks for the comment John! And thanks for using my link when you’re ready to buy! I generally go off the stone temp, if the stone is really hot (first couple of pizzas on) I’ll keep the flame high to cook top and bottom equally.
However if the stone has cooled down after a few pizzas, I’ll reduce the flame to match the cooking time. Also using the lower flame will be handy for cooler cooks like bread or fish, much easier than trying to balance low temps with wood.
@@TomVoyageuk thanks Tom! Sounds like I will need a Temperature Scanner for sure then. Definitely don't want burnt tops and soggy bottoms.
@@johna4836 Gas fired oven has a lot of forgiveness. I never turn gas down when baking on my ooni karu 12 with new gas burner. You don't need temp gage for heating stone , it's usually 25-35min and 5 min between pizzas. Clean stone each time from burnt semolina . I use my fire proof glove and turn down fire before and put back again after clean.
Something more suitable like a brush might be better.
I find that ooni karu 12 new gas burner is a lot cooler than wood + charcoal. I used to burn bottom but not on gas.
@@addictum4119 thanks for sharing your experience.
Delicious.
Thank you 😋
Cool, where did you get your table from, I have the Ooni table, but I am looking for another one?
I bought from online but a few places seal it called the Keter Unity XL, they make a few different sizes and designs
Now when you switch this grill to gas does it cook just as good if you would cook it on the original gas grill because the original has an l shape and this is just two flames in the back?
Thanks for the comment! It’s difficult to answer for me because the only gas grill I have is the Koda 16, which has the L shape Gas burner which means it’s an unfair comparison. The dedicated gas pizza oven heats up faster but that’s about the only advantage
Why you cannot have the door open and not use the chimney?
Great question, and the answer is you have to always have the chimney on. The Karu 16 has a large opening to make for a more diverse cooking experience, but this also means to have the door constantly open and no chimney, the gap would allow too much heat loss, and the stone would be unlikely to reach a very high temp. I have a video expanding this if you would like to know more - th-cam.com/video/bbyU_mxKox0/w-d-xo.html
just about to pull the plug on a karu 16, will the gas attach from my karu 12 fit the 16?
Thanks for the comment! No the 12 & 16 are different sizes unfortunately
Do you prefer with gaz or wood ?
They both have their advantages and I genuinely like both for different reasons 👍
Tom, where can I purchase the table you show on the video - I have a Ooni Pro 16
Hi Larry! Thanks for the comment! It’s from a Company called Keter, the model
Is Keter Unity XL. It’s a great table but could do with being a little wider
@@TomVoyageuk Thanks Tom
How does the Karu 16" gas burner work compared to the Koda 16?
I would say it’s ok but not as good, because the Koda has the L shape burner it’s heats up quicker. And requires only 1 turn for the pizza. The Koda cooking area is also lower in height, helping it heat up faster. I’m going to be doing a full Koda 16 vs Karu 16 video soon! So stay tuned!
Why there is very few people that shows the bottom of the pizza. Also the real cooking time should help a lot
Thanks for the feedback Ivan, I usually make a point of showing the underside of the pizza, as you may have seen in my other videos.
I have done a real time cook using this oven on wood but not gas yet, I’ll make a point of making that video soon!
I have this oven and the gas burner. I think in this case the bottom was undercooked. Using wood gives the best results. Gas is a bit less work.
Now much is this ? With gas attachment? Also cant order it for Philippines ?
This whole set up is £769, that’s in GBP. As for the Philippines I would contact the company directly as the might have a local stockist in the area that can supply you
Does it say you can close the door with gas? Most of the times this might be dangerous because u don’t want gas to accumulate
Hi Reema, I believe so because unlike other doorless models, you keep the chimney on during a gas cook. Also, the Karu 16, has air intakes in the door to regulate airflow.
Dont understand. Why would gas accumulate unless there is a major design flaw? The gas is not accumulating, it is being consumed while burning.
Can it be used with an LPG gas cylinder ?
I'm really not sure on this one, I think LPG is just used for vehicles? I think cooking food should only be done on gas powered by Propane or Butane, or natural gas.
Now much is this ? With gas attachment?
The oven itself is £699 in the UK, and around £70 for the gas attachment. If price is the issue though, Ooni do many more affordable ovens.
what is the max temp you get with gas, i got 720f???
i got it to about 450c, which is around 840f. It took a while though to get that high, much longer that the Koda 16. I guess its because its a much taller oven space to heat up.
Anyone ever convert their Karu 16 to natural gas? Thanks in advance
Karu 16 very expensive
It’s certainly not cheap, but overall it’s a lot less than some of the larger ovens you can get. I’ve seen these go for between £5/6k!
It feel nice quality however and comes with some nice features
@@TomVoyageuk Would you ever consider a stone pizza oven like Mila range ?
Every year a new model, why ??Again the Horror burner When the stone will rotate??
Do you need a rotating stone??
@@TomVoyageuk I have , thank you th-cam.com/video/u60Bykdd5o0/w-d-xo.html