The UGLY TRUTH of the Ooni Fyra
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- เผยแพร่เมื่อ 8 พ.ค. 2022
- The Ooni Fyra is one of those purchases that I simply regret. There are thing about that aren't right for me personally, and there are better options out there. Come see what I mean!
Here is a link to my Ooni oven: bit.ly/2Zr6ygM
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Look don't get me wrong or get all bent out of shape over my opinion, but the Ooni Fyra 12 isn't for everyone... personally I am one of those people. The concept of a pellet fueled pizza oven is awesome but I personally think that more people would benefit from a gas pizza oven like the Ooni Karu 12, Ooni Koda 12, or Ooni Karu 16. These portable pizza ovens offer a little bit more control with the gas options and will make for a much easier use.
Look I've made some great pizza on my Ooni pizza oven, but If I could go back I would buy an Ooni Karu. Hands down, it's a better option for me. Yes wood fired pizza oven is a great concept, but the Ooni Karu 12 can do it all with its multi-fuel options! But remember that you'll have to purchase the Ooni Karu 12 gas burner... and that Ooni gas burner comes in at $100.
I hope you found this ooni pizza oven review useful. Thanks for stopping by Andersons Smoke Show! I will see you next time!
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#Ooni #OoniFyra - แนวปฏิบัติและการใช้ชีวิต
No offence buddy but the main issue here is you trying to make deep pan pizzas with something designed for something quite different!
In all fairness I wasn’t making any deep dish pizzas, but also Ooni doesn’t specify the exact style of pizza that it’s intended for. The average consumer likely wouldn’t know the difference and could run into the issues noted in my video.
@@AndersonsSmokeShow Yours looked much thicker in the base than I've ever seen in any uuni advertising. It's intended for Neapolitan style, minimal toppings, where 60 seconds is enough to cook through. Very specific purpose as you say and not sure you got the best out of it.
@@AndersonsSmokeShow actually they do, its designed for Naples style pizza
Isn’t the reason for the wood or pellet oven to get that wood fired pizza taste ?
@@AndersonsSmokeShow Cook Neapolitan style pizza in your backyard with Ooni's range of portable pizza ovens. Cook authentic, delicious pizza right in your backyard. View Our Recipes. Fast. Versatile. Taken from their website.
The problems you describe you had with the pizza you show is because the dough you used was not meant to be on that high heat , but yes, it takes a lot of practice and learning to control the temperature of the oven. I have to say that after somewhat over 2 years with it i totally get that it really has a steep learning curve. For me the biggest issue is the limited size of pizza i can make. Making pizza for 8 turns into a really intense nonstop thing and people get stressed quickly when waiting with 3 or 4 pizzas in the table
my first pizza oven was a fyra which i exchanged for a koda 12.
Yesterday I bought another fyra because it simply makes the best pizzas, but you have to be able to handle it, that takes practice.
In my case, my wife makes the pizza and I stand by the oven with a cold beer and take care of the temperature. Being alone can quickly become stressful and hectic. As a tip, oven brooms with scratches are indispensable.
I've had a Fyra for nearly 2 years now as well...and I LOVE it!
I am not a pizza expert, other than eating it, in fact it's my first pizza oven. I watched a few TH-cam videos before I started using mine ..and haven't burnt a pizza yet.
Temp control is done by actually using it. As a pizza cooks, it drops the temps, wait a few minutes between pizzas and it come right back up to temps.
The hopper does get stuck once in a while, but I just have a metal stick that sits beside it and just poke it every once in a while.
The point of the Fyra to me is I don't have to have another propane tank hanging around...along with the damn hose you'll just be tripping over...just a huge bin of cheap pellets. Which also makes it a lot more portable.
To me, it's all based.on what you want. When I buy and use smokers, I buy a stick or wood smoker cause that's what I enjoy doing...keeping the fire at the right temps, etc...
Pizza oven with gas is akin to a gas smoker. If you want ease of use with less flavor, go gas...otherwise gonwood or pellets.
I've found it only gets stuck if you put too much in at one time. Just follow instructions in the manual no problems. Put a couple of scoops in first, let it get going... and then start filling up the hopper. Make sure you give it a good clean every few cooks.... and no problems!
I don't get this gas stuff, the smokey flavours are the best.
I’m not a pizza expert and I have the Fyra and have no issues with heat whatsoever. The chimney has the flap to regulate heat and if you work your pizza and spin to cook evenly it’s easy and simple. I love it and make quick tasty pizzas for the family. Personally I don’t see the point to gas the fire may be more tricky to master for some but that’s half the fun, learning to master the device. ✌🏼
I just picked up a roccbox which uses propane. I cannot imagine messing with the fire management and keeping an eye on your pizza. You are correct, get distracted you end up with a burnt offering. Thanks for the video, you made many good points.
Yeah I’ll be upgrading to a propane for sure. I need ease of use and simplicity haha
I got a fyra for Father’s Day last year and I love it. We’ve had several party’s where I was doing 7 or 8 pies. The pellet management has a learning curve I mostly just tap the side of the chute when topping off, this seems to work fine. The biggest issue I have is sticking to the peel. Going to try semolina instead of flour and see how that works.
There's definitely a learning curve to pizza making! I learned that pretty quickly haha
Absolutely go for semolina, it works a treat. Also as I'm sure you're finding out, there are a lot of elements at play, which can make home-made pizza kinda stressful if I'm being totally honest! The biggest other factor is getting your pizza ready to cook and then discovering the oven has dropped in temp - if you have to wait too long with a pizza ready to go, often the dough warms up and then is more likely to stick to the peel, so work quickly!
Definitely go the semolina route! It changes things up quite a bit! I have a pizza launch on my channel if that helps!
Bro, I got one father's day 2021 too!! After about 7 pies, I have issues with the ash getting clogged and fire not being as robust, though.
Самое важное что бы камень был прогрет с достаточной температуры,манка отлично работает,это проверенно и корочка у пиццы получается с особой текстурой.
I have a fyra. I have no problem regulating the temp. It does burn through pellets fast, but pellets are cheap here, $12 for 40 lbs. And, the pizzas shown in this video were not thin neapolitan crust... Thick crust is gonna burn at these temps, especially if you aren't using 00 flour or if the dough contains sugar. I had 30 people over a few months ago and made about 30 pizzas in an hour and a half with it. It's a good oven, but I've been making neapolitan pizzas for 20 years.
The author of this video was using crust that was way too thick, and I'm guessing it had sugar in it. Your dough for this oven should only contain 00 flour, water, salt, and yeast or sourdough starter. That's it.
My fyra is great, but I do wish it was bigger. I got it as a gift, and I use it all the time. It makes wonderful pizza, and with the cast iron thing, it makes amazing steaks.
Thanks for the honest review, was thinking about getting one of these, probably look for something different now.
Nothing wrong with Ooni, But personally I’d consider looking at one with a gas option
Nice to hear your honest opinion on this!
Thanks for watching!
As someone who is ready to be fully on top of things when cooking this doesn’t bother me. Also Gas doesn’t offer the same flavour. It’s not bad but isn’t as nice as pellet or wood.
I have had the Ooni 16 gas for a few years now and love it. The gas is definitely easier and you can control the temperature when you learn how to use it. I found that after preheating it super hot I can push the control knob in and turn it back past the off position while holding the knob in and make the flame really low. This makes cooking much easier and I can always turn the flame up more when needed during a cook. I'm researching other pizza ovens now for the simple fact that Ooni doesn't make a large enough oven.
Exactly. I have to keep an eye on the pellets so they don't burn out. I wish I could convert my fyra to a multi fuel system. It makes a great pizza but you gotta keep up with everything.
Yeah and that can be a burden!
Ya I use this little oven when we plan to do only 2-4 thin crust pizzas. After that you are done or you dump out the remaining burning pellets and start over.
It’s great for that! But I think if I get another it’ll be gas or at least have that as an option. Thanks for watching brother!
You make some great points. Very helpful👍😊
Glad you think so! Thanks for watching Bobbi
I was all in on the Fyra until realizing you are limited to just pellets. I was on the fence about the Karu, and you definitely helped me with my decision. I consider myself a pizza making hobbyist and like the versatility of the Karu.
Yeah that would be my choice at the moment as well.
@@AndersonsSmokeShow How about this curve ball? I see the 16 inch Pro is on sale for $480. $80 more than the Karu 12. Now I’m even more confused. Lol.
I bought the propane attachment and did a few small things to the back end. A drill and a few rivets and it is working perfectly and is fully adjustable......AND I can remove the propane attachment and use the pellet hopper.
Any chance you can show me a pic or video of how you did this…thanks in advance!
I was sold on the Onni brand but now I’m starting to see some really nice generic brands offering more features and bigger width for a cheaper price
I have a similar Ooni oven that is pellet only and totally agree with a lot of points in the video. Mine makes good pizza, but I'm constantly having to mess with the fire. If the flames are too big it will burn the top of the pizza, and if the flame goes out it won't cook at all. So before I put a pizza in I have to add the right amount of pellets and make sure they are flaming up. It is definitely not something you can just turn on and leave on while you're making pizza.
I love my fyra but agree with all the comments. I ended up removing my baffle as it kept closing up during cooks and I always keep a screwdriver handy to unblock the pellets. Also have to keep the pizzas under a certain size to avoid them burning when close to the flame. I like to let the oven cool slightly before a cook rather than cook at max temp as the crust will burn and the middle may not cook through at max temp. Still love it though. Gozney dome will probably be my next purchase.
Thanks for the honest review . Was considering getting one. Not anymore
I would still consider an Ooni, but I’d personally look towards the gas options.
Se vende como accesorio para convertirlo a gas ?
Why do they sell the Karu12 gas burner separately? Can I convert my fyra to a multi fuel by adding the karu 12 converter?
There’s a comment on this video that talks about how to modify it to work
You can regulate temperature by choosing the correct wood. Start with beech pellets.
I don’t think I’ve ever seen beech pellets around here in Ohio
Thank you, I was going to order this on a bonus program at work. I love that you had to wear sunglasses to do a negative review. So what is the best pizza oven.? I want one without breaking the bank. It has to be big enough to rotate with out pulling 12-16” pizza.
It was sunny outside. I wear sunglasses in almost all of my outdoor daytime videos, as well as when I: drive, fish, play softball, sit on the deck. Hahaha
Ooni makes nice ovens, I just would get one that has a gas option if I were to purchase again .
My Ooni Koda 16 is still going strong after 2 years. I make great restaurant quality pizzas every time. 2 thumbs up!!!
Thank you !!! Wish I'd seen this before
Good info and warning.
Thanks for watching!
Good objective feedback. This is the danger of product over-saturation on TH-cam. It reminds me of three to four years ago when the Pit Barrel Cooker/Barrel House Cookers were all the rage. Every BBQ channel had reviews of them, but they just never did anything for me. It's always best to do a good deal of research, as you allude to, before buying these types of products.
Yeah I also feel that many people don’t give honest enough opinions on here for fear of upsetting the companies. Every company that I work with knows in advance that I’m going to speak the truth and give honest opinions.
you cannot use pellets with the Karu, only wood, charcoal and gas. karu 12's gas burner is very finicky so I would get a dedicated gas oven, and use Karu for charcoal and wood only.
Been debating between the Koda and Fyra. These are the exact things I was concerned about so thank you for putting out an honest review.
This is so true, the fyra sucks burning pellets. It's like spinning plates trying to make Pizza, so much to do trying to keep the Fyra up to temp.. Why they didn't make a gas burner for it I'll never know. Gonna diy/hack a gas burner for mine.
There’s someone in the comments that talked about modding the ooni gas burner to make it fit
Fully with you ! That’s exactly why i have the Karu 12 and i am very happy with it ! And i have to say, wood is also a lot of fun…as long as you have the wood cut into the right size. they have to be split in nice small pieces, so they fit into the oven AND so they burn nice and clean. With all Options, gas or wood key is to preheat at least 30 minutes, better 45……so the oven is producing an even and stable heat.
Yeah I wish I would've went that route up front
I converted mine to gas after few months of use, not only the temperature was really hard to control but in my country pellet wood is hella expensive
Hi, is there a kit to do this or can you tell me more how you did it. Thanks Ian
How safe is gas pizza oven? I'm always sceptical about gas tanks.
I’ve never been concerned with propane tanks
This oven is perfect for Neapolitan. A pizza cooking in less then 90 seconds. Your dough has to be made without sugar and well proofed. This oven is so much fun to use. I have been a pellet driven ooni guy since the first oven.
Now you can drop a ooni 3 gas burner in the back with a couple of magnets at the top easy mod.
The Karu 16 is my newest oven and love it and use it mostly with gas. The Karu has a bunch of space and cooks Amazing pizza.
I love the oven honestly but the simplicity of gas would make for a much smoother experience for me personally. Would you agree that for most “average” consumers, the best option is gas?
Bro make a video of your mod so I can drop in the gas burner. I do neapolitan pizzas as well and it does a great job. Never anything raw. I like a little char so no worries there.
@@AndersonsSmokeShow yes it is much easier. there is no taste difference between high heat gas and high heat wood. I always enjoyed the modifications that were done to the older ooni pellet models to get them to work. that included putting in a homemade gas burner, before they were available.
I love my Fyra but I do find it to be a one-trick pony. The lack of temperature control means that basically you either run it hot or not at all. The temperature it recommends is perfect for Neapolitan style pizza, which is what I was looking for so I'm happy with my purchase. But it's definitely not as versatile as their other models
The only thing I don't get (well, I do since you are connected with Ooni...) is how often you say how great a pizza oven this is when in fact you wouldn't have bought it had you known how often the pellets jam, temps swing, etc. Anyway, you are spot on with your review. I have been using the Fyra for a year, and I believe that Ooni over-promises, making the whole process sound much easier than it is. This oven has almost no mass, and mass is important to maintain a consistent temperature. Once the flames are gone (and they go quickly) you have almost no heat coming from the top. The pizza stone is comparatively thin and needs reheating between each pizza. I have tried to make and cook multiple pizzas in a row for parties, and it's a pain. It only works if you are only in charge of cooking and someone hands you the peel with the prepared pizzas. Yes, you can beat every pizza joint that uses electric ovens, but you must be willing to play.
Really what I’m saying is that it makes great pizza but it’s not worth the effort
@@AndersonsSmokeShow Right on. I totally agree with all your points and think everyone interested in the oven should watch this.
The masterbuilt gravity 800 makes great pizza 👍
I’ve made some on my pellet grill, but never on the MB… I’ll have to try isn’t soon
if price isn't an issue I built my brick wood fire oven for a little over $400 but that was 5 years ago I do not know the price of the fire bricks now... i big plus is i can cook 4 pizzas at a time at least now i can in the beginning i would burn 3 out of the 4
Thats not a bad option either!
Anyone know from experience of this pizza oven expels that brick pizza smell?
You get a little of that “wood fire” smell
I bought the Fyra 2 years ago also. When my friends ask my opinion I give then the same review you just gave us. I’m very disappointed. The pellets get hung up and the oven cools down….etc. I thought i was just inept. At least I’m not alone.
It's still a good pizza oven, and you can still make great pizzas!
@@AndersonsSmokeShow yes…true. I have made some good pizza but you have to be on your toes! I won’t give up.
And don't forget the sooty mess you have to deal with when you're done with the Fyra. And yes, heat control is a pain when you're trying to maintain a steady temp and watch the pizza. Kids got me the Fyra for Christmas two years ago so I hate to not use it. However, I'm going to sell it on Marketplace and get the gas-fired model. Much easier on the stress level.
I never really had issues with the soot, but I did notice the build up on the roof and I’d wipe it down before I started
Yeah buddy I have made a couple of pizzas on my 560, turns out great.
As always brother great video
I’ll have to try it on my 800
Like your honest review.
For a quick and inexpensive smoke on a pellet grill try any frozen pizza and place it on butcher paper. You can't tell it's frozen. The paper keeps it from burning.
I’ve made frozen on old pit boss vertical and it was actually really good
I have never had an issue with fire management. If the fire isn’t super hot you cook the pie a little longer. The only issue I had was with gusty winds. I have cranked out 10 plus pizzas at parties with consistent results. You have to put some work in and make your own dough. If you want a set it and forget it device then this oven isn’t for you.
You’ve never had the pellets clog in the hopper? It’s happened almost every time that I’ve used it. It really does make some great pizza, I just would like a little more control.
The pellets will not always gravity feed. I use my Bic lighter to occasionally push them down into the hopper. Honestly have had zero issues. The hardest part is getting the dough right. I won’t buy the gas oven. Might as well use a stove at that point. Your videos are excellent but i respectively disagree on your take here.
My Char Griller 980 is a great high temp pizza oven.
I haven’t used mine to make pizza but I’m
Going to need to try it soon
I have no problem with my fyra. Yes, big learning curve, I wanted the wood smoke flavor, not propane. I have found once up to temp, leave the door off. Works great. In between pizzas put it back on.
All valid points. I’ve found most of them line up with what I do.
Actually, that’s a good idea. They cook so fast, you have to turn them every 15 seconds anyway so you are constantly fiddling with the door. Once I figured out I had to let the stone get back above 900 between pies, so that the crust got browned before the top burned, I was good.
got one ,cant get over 300 celcius ..dough is never cooked through ....shite
That’s odd, I’ve seen mine get waaaaay up there. Probably close to 900-1000F
Your assessment is spot on. I was going to buy one... until I had pizza at my sister's, and the very things that you've stated (uneven, hard char, rawness) caused me to NOT buy one.
A gas option would definitely be better
It can be a steep learning curve to manage the Fyra that resulted in a lot of swearing and sulking, but I have to say it is now easy for me to knock out 12 pizza for a party without breaking a sweat.
I definitely recommend not over-filling the pellet hopper and using a long metal skewer to poke down into the pellets to make sure they are dropping down to be burnt properly. If the pellets get stuck they sweat and expand and then you are in trouble. Regular small scoops to manage the heat and a laser thermometer and you can just keep baking until you run out of dough or empty stomachs.
Then it is just the standard tips for pizza making: wood peel for prepping and launching so it stays cold, metal peel for turning and removing. If your dough is stuck to your peel, don't try to launch. Blow under the pizza to lift it and use extra flour if needed. Don't use too much oil in the dough unless you like them charred.
The only way to eat pizze is wood fired, gas is horrible.
Taste wise I agree, but for the average pizza oven owner it’s not the most intuitive to use.
Just wish I'd bought a 16
Same thing for me
From the other side: I have the Karu with the gas insert, and you can totally bork the heat settings on the gas burner ovens. The plus for gas being that you can just turn the knob down instead of waiting to for the firebox to burn out.
Oh for sure!
I like your hat, where can I get one ?
I did a limited run of them mostly for family and friends, but I plan on making more and offering them for sale at some point here in the near future.
@@AndersonsSmokeShow I would definitely purchase if you do decide to do so. Thanks!
Awesome! I’ll be sure to announce it when they’re available.
Thanks for the update. I can tell the wife i don't think we need this 👍👌
If you were looking at one, consider some of the gas options... they are great ovens, but this one is a little extra special.
I have the same one and that thing has made me rage-quit several times.
There’s a legit pizza learning curve, especially with this! But I does make great pizza when you get it right
Do you still get the wood fired pizza taste with gas though? On the fence about which model to get.
I mean you do, but it’s not that overwhelming… you could always get one of the multi-fuel options
Love my fyra, no issues for me.
Roccbox is way better than 12" ooni products.
I was given a fyra (because they hated it) and I cut a gas burner into the bottom behind the stone........ and I still don't like using it.
We are all better off spending the 1200+ on a effeuno p134.
You shouldn't fill the hopper up all the way, and yes, this is the entry level pizza oven, so it needs more baby sitting than the more expensive models. This video from Ooni themselves shows how to get the best results. th-cam.com/video/xsR_swHGGEA/w-d-xo.html
Yeah I agree. I've enjoyed mine but I would have gotten the 16" with gas. Lot more versatile then. I take mine camping, but it'd be easier to use the gas one as I have a gas quick connect on my travel trailer.
Both oven and pellets are too expensive. Cooking with wood can be very difficult for temperature control with any wood fired oven. Gas is alot easier
The charred pizza you show was way too thick, that was not a pizza but a chunk of bread.
It’s more common for me to find 5 pound chickens
I’ll just stick to do in pizzas in my Grilla silverback.
I haven’t got to try a Grilla yet
@@AndersonsSmokeShow
They’re silver back chimp and OG are really well-built! A lot of bang for your buck. I do like the original or their second controller though. I’m not big on the new controllers with Wi-Fi it just creates way too many problems for me I’m too old for that stuff. I just want to set the temperature and forget about it I don’t need all the bells and whistles!
I really like the silver back but the OG works really well I seem to get a little bit more smoke flavor from the OG using the same pellets. Smoke Ring is what I use. Their chimp is the tailgating version it’s a little bit heavy for tailgating version unless you have help lifting it. It’s 100 pounds loaded and the handles are super wide apart. I’ve wrenched my back a few times lifting it up to the tailgate of my truck!!!
I wish they would come out with a good suitcase style for tailgating. They’re out of Holland Michigan right near where I live. They also have a show room in Dallas Fort Worth area.
I’ve made some of the best ribs I’ve ever made on my Grilla grills!!!
Yo i Just purchased it yesterday :(
Nothing wrong with that at all! It’s a great oven
Gas over wood no way
Adapt to what you have. If you don’t like the result, it’s not the ovens faults, thousands of people love this product.
I agree, but at the same time I think that as a creator it’s my job to share my honest opinions. I said it works great, but also pointed out things that I didn’t care for… and ultimately said I’d choose a different model. I think that’s fair and could help those who are on the fence between models.
The sole reason the Fyra isn’t working for you, is because you’re making AMERICAN style pizza’s (thick dough pizza’s). It’s impossible to cook a pizza on 500° Celsius in 60-90 seconds with a think dough pizza: you need 4-5 minutes at a maximum of 300° Celsius for American pizza’s. The Fyra is made for ITALIAN style pizza’s, with a very thin crust. And the reason Italians are making the best pizza’s in the world is… because they cook pizza’s with thin crusts at 500° Celsius. Why? Because vegetables stay nice and crisp within that 90 seconds while the thin crust gets crisp too. American style pizza’s overcook the vegetables, resulting in a less distinguished taste (all tastes of the different topping gets mushed and mixed). For American style pizza’s you need a gas or electric oven: to be able to fine tune the temperature.
Neapolitan pizza uses 00 flour which is high in protein and absorbs water better which enables it to withstand extremely high heat. It’s less about keeping the vegetables crispy because traditional Neapolitan pizza has none, and the fact if you cook 00 dough at 300c it won’t brown
dude,its recommended to use 00 Pizza Flour with this oven, Like Caputo Flour or similar,If u dont know this, well...
Dude. Flour may improve the pizza, but it doesn’t improve the oven. If you don’t know this, well…
@@AndersonsSmokeShow as a Chef probably do mate .
@@AndersonsSmokeShow 00 flour doesn't burn as easily as other flours. It's not the only reason 00 flour is used, but it's one of them.
Thanks for doing this video. It might help them redesign it so it has a bigger pellet hopper and doesn’t clog. I have a propane pizza oven from camp chef and love the temp control so I can understand where you are coming from. A gas stove and pizza oven is only about 200-250 from them!
Operator error.
Not really. Tending the fire and the need to add pellets constantly so it doesn’t jam isn’t operator error. Making too thin of pizza? Sure my fault. Does Ooni say this pizza oven is only
For this specific style of pizza? No. It says that no where.
@@AndersonsSmokeShow that level of intelligence is the same that needs the "careful HOT" on a coffee cup. Use your brain.
@AndersonsSmokeShow bullet number 5 of the quick start guide. "Neopolitan-style pizza needs high temperatures"
Again. Operator error.
Masterbuilt 560 plus pizza steel will produce a superior result to ANY OONi!
I actually need to try this on my 800
You might be able to get some scrap metal money for it.
Haha this pop can’s probably only worth $0.45 in scrap 🤣
Had to purchase with his own money! Lmao
I had to clarify because people tend to think reviews are paid for.
This is not for a microwave mind person. If I want to use gas I can just use a real oven lol.
I agree also. I loved the idea of wood fire pizza. I have a pellet grill and love the ribs it makes. Seriously though the pizza does not taste like wood. This thing is a soot nightmare. I find it very hard to clean the stone also. I have had some good pizzas but if you don’t babysit it you will have a burnt pizza outside and uncooked dough on the inside.
if you label something as "the ugly truth", aren't you suppose to be saying something negative about the product instead of trying to sell it on your amazon site? Thumbs down for misleading title.
Hard to buy what a guy who says "controlling the fire and heat is hard" is selling because that's literally the crux of all cooking but to each their own.
Sure. I have smokers that’ll run for hours without the need to really tend the fire. This needs constant attention, and when you’re making 8-10 pizzas is a pain to manage the pizza making and the fire. My point was that FOR ME I wish that I would’ve gotten the gas version. Didn’t say it made bad pizza or it’s unmanageable… I just want a little more ease of use.
Even Ooni Affiliates know this thing is terrible
Terrible isn't how I described it.... It cooks great pizza but it isn't for everyone
the chimney which holds the pellets, once filled to the top easily lasts over 30 minutes on full power. if Fyra is not for you, then it is not for you. but many people said that it is not easy with higher model because hardwood burns with different speed and different temperature. and I would never use gas in a pizza oven. but. I am from Europe where pizza is sacred and I live with pizza all my life. if you are from USA and your "imitation of a pizza is good for you", then go for the gas option. and don't be offended. I get you have your own pizza type. but it is way too far away from the original ones.
Yeaa Yeaah American stylen pizza on that....User error
Sure. True. Doesn’t make tending to a fire every 5-8min any easier
Or just convert it - th-cam.com/video/J3Zh7kNHnp4/w-d-xo.html
Uhhh … another guy who doesn’t have good fire management skills .. and not willing to work on them. 😊 So the default is to try to talk us into a propane heat source? Hank Hill would support you in your position, but not me .. not for this endeavor. Question: Why would I consider buying one thru your affiliate after you trash talked them (or at the least didn’t recommend them)? Crazy!
My Fyra is great! Bro has gas. Yuck. Wood smoke flavor lacking. Much better natural looking pizza. Use Caputo pizzeria flour!
This is a lot of rambling and not a lot of information.
Someone with a channel with "Smoke Show" in it's name, advocating for gas over wood? Good luck with the wood oven taste using gas.
🤷🏼♂️
Ummmm this video is just chalked full of contradictions and really just an advert for the gas powered oven when the company is pushing the extensively more expensive gas powered video
Ooni didn’t ask me to make this video. I made this because of my experience with the Fyra.
@Andersons Smoke Show I owe you an apology I should have checked the prices before opening my big mouth. The truth is depending on where I looked, the Koda is only 50 bucks more than the fyra. So my comments are unwarranted and I'm sorry. If the gap were larger my point would make more sense but it isn't and my comments don't. And in fact it illuminates YOUR point because based on what you said, the fyra should probably be priced at 250 maybe even 200 as opposed to 350, because at 200 to 250 headaches might be ignorable but at 350, truthfully, it just makes more sense to cough up the extra 50
No worries! I went back to my receipt from 2020 and I paid $250 for the Fyra. I remembered that they raised the prices in the last 1-1.5 years. I like the Fyra, it makes great pizza once you know what you’re doing, but I have a camp chef gas pizza oven and it’s significantly easier (takes 4-5x to make a pizza though).
It sounds like you don’t know what your talking about. I hate this pizza oven too, but not for the made up reasons your telling people…
Made up reasons? 🤣 haha ok