I don't like this gas burner, on the ooni koda the dough is more exposed a bit tricky, i'd like to get the spice diavola 16, could be a good deal with lateral burner, 16 inches cooking surface, compact with a bit of space to manipulate pizza during cooking and biscotto stone. But i went for the ooni koda 12, easier to buy here, don't really like cordierite stone cause it burns so easily under the pizza i'll try to replace it with a saputo biscotto, could be a good improvement but it's thicker than the original, did you try this kind of stone ?
Hi! I’ve cooked pizza using saputo biscotto and loved it, but not used it in the Ooni ovens. I would love to try out saputo biscotto stone in the Koda 16 and Karu 16.
have you got any comment on what the cool down is like after one pizza, how long an interval between is needed before you can cook the next. Is it suitable for a larger party where your cooking maybe 14 pizzas on either gas or wood fuel?
For me, it’s about 5-7 mins between each pizza, but your climate and the wind levels can affect that. I live in a cool and breezy place! Having a door helps loads with the re-heat time. It can be used for larger parties 🍕🔥
Hi - not yet - I’ve tried tightening the handle screw but it does nothing so I’m going to keep it for now because if it just wiggles and doesn’t break, then I’ll live with it. But will update on here if anything happens to it. The chimney still wiggles but it works, but if it starts to bother me more I will contact Ooni! If I had issues with the oven I’d be more concerned but at least I can change these peripherals.
Does closing the lever on the chimney help increase temperature and retain the heat in the oven if it drops while pizzas cook? If wanting to cook alot of pizzas temps will drop
Closing the lever will put the wood flame out with the door on; only use it if you need to cook on embers or low heat. For gas, if you have the door shut and the chimney shut that could be super dangerous 💥 so you’ll need to keep it open. If the temp drops in the oven, add more logs and lump wood charcoal and keep topped up in between pizza cooks. For gas, keep it on full flame with door on and chimney open to keep the stone as hot as possible for multi-pizza cooks.
I wish I didn’t have to use it but the manual says we do - chimney on and open with the glass door shut is what it says. And I agree that’s why the flames are being drawn up instead of forward and out - and the glass door doesn’t pull anything forward.
Hi! With the ooni 12 burner, ooni advises to use a chimney and door with the gas burner. With the Ooni 3 burner (that fits the Karu 12) you don’t need to do that but just add a cap to the chimney hole instead.
Struggling to decide between Roccbox and the 12G, both are about the same price. I would get the multfuel attachments and use both gas and wood. Any advice?
It’s a difficult one but from my experience of cooking with them - I lean to the 12G for a wood cook and the Rocc for the gas - so that hasn’t made your decision easier! With the Rocc if you intend to use wood I would recommend heating the oven up with the gas first as the grate only takes small bits of kindling and small lump wood pieces. The 12G has a nice big grate for small logs/kindling/charcoal and heats up fast. So it depends on which fuel you will use the most, that should influence your choice.
Hi - I still have a wobbly chimney but it’s not affecting my cook so I’m just living with it at the moment. As long as I don’t touch it after I’ve pushed it in and straightened it up on lock after the twist up it works fine. Sorry yours is like that too, was hoping it was my bad luck. Enjoy your lovely new oven though - contact Ooni customer service if you are concerned about it as really it should fit in there solid, with no wobble at all after the twist to lock.
@@Got2EatPizza thank you! I did contact them :) I haven't used it yet (maiden voyage is tomorrow!) .. as long as it cooks properly i'm not horribly worried about it.
I’m trying to decide between the 12G and the 16. Do you think the 16 is worth £400 more? I’m not necessarily looking to make 16inch pizzas all the time I’m more interested in if it makes that big a difference to the quality of pizza. Also, Is the 12g shipping in the uk now? The website still says 12 weeks estimated shipping time.
Hi - If you aren’t going to make pizza that big then the karu12g will be great. when I use it, it feels exactly like a smaller version of the karu 16, now it has a glass door and a side thermometer - and it’s also got a really nice size grate too! I ordered mine in march so it took over 2 months to arrive. I prefer cooking 10-12” size pizza rather than 15”.
Hi - I checked before I uploaded as it wasn't clear on the instructions whether to have the door on or not for the gas as it doesn't come with the oven. The pictures on the Karu12G oven link on the ooni site show the door on and chimney on for the gas, as it does with the Karu 12 i.e. using the karu 12 gas burner. If you are using the original 3 gas burner in the karu 12 then it can be used with the door off and the chimney off but with the cap in the chimney hole instead.
@@Got2EatPizza it says "Can ONLY be used with the oven door off the oven and the chimney on." if you are buying the gas burner for the Karu 12. It would be interesting to see how it would affect the result.
Hi - it was the gas burner orginally made for the ooni 3 - which we could also use in the Ooni Karu 12 -uk.ooni.com/products/ooni-3-gas-burner?_pos=1&_sid=4fb71599c&_ss=r
@@Got2EatPizza ah maybe it’s slightly different but they do sell a large fuel tray for the original Karu 12 & all of the newly purchased ones come with it as standard. It looks pretty much the same as the one the Karu 12G comes with.
Hi, thank you for checking!! I don’t really have a need for the new karu glass door, but the fuel tray looks like a good upgrade for when I use wood in the original Karu 12.
add a little damper on the flue. Usually it seems to work best around 50% closed. The gas created too much draft if you run the flue wide open. Ya, took me about a year to figure this out. Seems obvious looking back.
Hi Ellie, great video. I know you have a couple of ovens and just wanted your thoughts. I've got a Rockbox and a Koda 16 gas, I feel the Koda has very little control over the gas and ends up cooking my pizzas too quickly around the crusts. Have you has similar experiences. Keep the great videos coming, thank you.
Hi! I haven’t - not with the Koda 16; some tips: pull the pizza away from the flame to the left more; rotate a lot, even if you have to rotate every 10 seconds; try cooking smaller pizza and gradually increase the size; the stone needs to be 440c approx too. Thanks for watching!! 🍕🔥
Love your videos. But you need to Turn your pizzas properly. Use your turning peel to lift one end of the pizza then turn pizza while other end is still touching the base . It’s very easy once you know how and get used to it. Good luck lol
Hi! Ooni has a Karu 12 Bundle on sale here in the states. Based on what I saw with the chimney and the heat tray handle of the G, it looks like the bundle may be good for a first go with a pizza oven. What do you think?
Hi. I think the Karu 12 is great and an offer and a bundle is a good deal too! The chimney and handle may just be my bad luck and can get replaced. I’d be more concerned if it was an issue with the oven itself, which is fine. You may want to check out what others buyers think of their 12G chimney and handles too as theirs could be fine!
@@Got2EatPizza Thank you so much for the reply. I've been making pizzas for many years in the home oven. I'm so excited to give this a try and up my pizza game. :)
With the gas I let the oven warm up for an hour and my pizza comes out amazing with great leoparding. I use gas during the weekdays and wood on the weekends. Thx for the review!
You are correct about it not cooking the side. The karu 16 does not cook the side as well when using the gas burner. The flame sits too high in the oven I had an idea to prop up the back of the stone so that it is higher than in the front. It would cook the side more evenly compared to the top because it would angle the side of the pizza to the flame. In the karu 16 you could replicate that result by overlapping the stone on top of the back stone to prop it up
Ah, that’s a practical workaround - thanks for sharing! Also, because it’s only lifting the stone at an angle, rather than lifting the whole pizza up, the top shouldn’t get overcooked doing it that way. I was also thinking that if the gas nozzles were designed rotated just 90 degrees, they would jet out the gas at a lower angle. Currently they sit sideways in their design. Would be better sideways and lengthways, in fact like a circle, like the 3 burner!!!
@@Got2EatPizza If they made a gas burner that had the same large flame that the wood burner makes you would get 100% of the same result as the wood burner. I'm thinking if you angle the stone it would angle the side of the pizza more towards the gas burner flame and the pizza would cook mroe even. THe karu 16 gas burner sits so high already. As far as the ooni volt my latest method is to crack the door open when making the pizza (try to balance it about 1cm open) and that will kick the heating elmeent on and drop heat in the oven. Those two things will force the heating element back on and get you that 90s pizza. As long as the oven never hits 450c before the pizza is done, your heating element will not shut off. But when baking you can bake with teh door closed but rotate as normal.
Great video, thanks for sharing.. Like the wood cook better.. Like the bubbles on the crust. Have a Koda 16, hope i did not make the wrong choice. Not tried it yet If you like to cook a traditional Margarita you should add Basil and Parmesan on the pizza (and Olive oil)
I don't like this gas burner, on the ooni koda the dough is more exposed a bit tricky, i'd like to get the spice diavola 16, could be a good deal with lateral burner, 16 inches cooking surface, compact with a bit of space to manipulate pizza during cooking and biscotto stone.
But i went for the ooni koda 12, easier to buy here, don't really like cordierite stone cause it burns so easily under the pizza i'll try to replace it with a saputo biscotto, could be a good improvement but it's thicker than the original, did you try this kind of stone ?
Hi! I’ve cooked pizza using saputo biscotto and loved it, but not used it in the Ooni ovens. I would love to try out saputo biscotto stone in the Koda 16 and Karu 16.
have you got any comment on what the cool down is like after one pizza, how long an interval between is needed before you can cook the next. Is it suitable for a larger party where your cooking maybe 14 pizzas on either gas or wood fuel?
For me, it’s about 5-7 mins between each pizza, but your climate and the wind levels can affect that. I live in a cool and breezy place! Having a door helps loads with the re-heat time. It can be used for larger parties 🍕🔥
have you contacted ooni about the wobbling parts? any answer? thanks!
Hi - not yet - I’ve tried tightening the handle screw but it does nothing so I’m going to keep it for now because if it just wiggles and doesn’t break, then I’ll live with it. But will update on here if anything happens to it. The chimney still wiggles but it works, but if it starts to bother me more I will contact Ooni! If I had issues with the oven I’d be more concerned but at least I can change these peripherals.
Does closing the lever on the chimney help increase temperature and retain the heat in the oven if it drops while pizzas cook? If wanting to cook alot of pizzas temps will drop
Closing the lever will put the wood flame out with the door on; only use it if you need to cook on embers or low heat. For gas, if you have the door shut and the chimney shut that could be super dangerous 💥 so you’ll need to keep it open. If the temp drops in the oven, add more logs and lump wood charcoal and keep topped up in between pizza cooks. For gas, keep it on full flame with door on and chimney open to keep the stone as hot as possible for multi-pizza cooks.
Not supposed to keep the chimney on when using gas
That’s why the flames are higher.
The chimney is drawing the gas flames up.
I wish I didn’t have to use it but the manual says we do - chimney on and open with the glass door shut is what it says. And I agree that’s why the flames are being drawn up instead of forward and out - and the glass door doesn’t pull anything forward.
@@Got2EatPizza
The gas only models don’t have a chimney, throw the manual away 😆
Magnificent video and delicious looking Pizza as usual.
Thank you so much!! 😀🙏🍕🔥
When using on Gas - you need to remove the chimney as I understood it. Maybe it will give better result ?
Hi! With the ooni 12 burner, ooni advises to use a chimney and door with the gas burner. With the Ooni 3 burner (that fits the Karu 12) you don’t need to do that but just add a cap to the chimney hole instead.
Struggling to decide between Roccbox and the 12G, both are about the same price. I would get the multfuel attachments and use both gas and wood. Any advice?
It’s a difficult one but from my experience of cooking with them - I lean to the 12G for a wood cook and the Rocc for the gas - so that hasn’t made your decision easier! With the Rocc if you intend to use wood I would recommend heating the oven up with the gas first as the grate only takes small bits of kindling and small lump wood pieces. The 12G has a nice big grate for small logs/kindling/charcoal and heats up fast. So it depends on which fuel you will use the most, that should influence your choice.
did you ever figure out the chimney issue? I got my 12g yesterday and had the same exact problem.
Hi - I still have a wobbly chimney but it’s not affecting my cook so I’m just living with it at the moment. As long as I don’t touch it after I’ve pushed it in and straightened it up on lock after the twist up it works fine. Sorry yours is like that too, was hoping it was my bad luck. Enjoy your lovely new oven though - contact Ooni customer service if you are concerned about it as really it should fit in there solid, with no wobble at all after the twist to lock.
@@Got2EatPizza thank you! I did contact them :) I haven't used it yet (maiden voyage is tomorrow!) .. as long as it cooks properly i'm not horribly worried about it.
I’m trying to decide between the 12G and the 16. Do you think the 16 is worth £400 more? I’m not necessarily looking to make 16inch pizzas all the time I’m more interested in if it makes that big a difference to the quality of pizza.
Also, Is the 12g shipping in the uk now? The website still says 12 weeks estimated shipping time.
Hi - If you aren’t going to make pizza that big then the karu12g will be great. when I use it, it feels exactly like a smaller version of the karu 16, now it has a glass door and a side thermometer - and it’s also got a really nice size grate too! I ordered mine in march so it took over 2 months to arrive. I prefer cooking 10-12” size pizza rather than 15”.
It says on their website that you need to have the door open/off when using gas for the Ooni Karu 12 gas burner
Hi - I checked before I uploaded as it wasn't clear on the instructions whether to have the door on or not for the gas as it doesn't come with the oven. The pictures on the Karu12G oven link on the ooni site show the door on and chimney on for the gas, as it does with the Karu 12 i.e. using the karu 12 gas burner. If you are using the original 3 gas burner in the karu 12 then it can be used with the door off and the chimney off but with the cap in the chimney hole instead.
@@Got2EatPizza it says "Can ONLY be used with the oven door off the oven and the chimney on." if you are buying the gas burner for the Karu 12. It
would be interesting to see how it would affect the result.
Omg - I have been using it wrong then 😂! I will try it with the door off and see if it lowers the cook on the crust!
Could you link to which gas burner you think is better? (I think in the video you call it the “original”)
Hi - it was the gas burner orginally made for the ooni 3 - which we could also use in the Ooni Karu 12 -uk.ooni.com/products/ooni-3-gas-burner?_pos=1&_sid=4fb71599c&_ss=r
@@Got2EatPizza The link you provided sends you to the attachments for the 12, 16 and pro. So is the one you recommend the 12?
Does the new wood/charcoal basket fit in the original Karu 12? If so, I wonder if they will sell it separately.
Yeah they’ve been selling it for a few months now
@@Got2EatPizza ah maybe it’s slightly different but they do sell a large fuel tray for the original Karu 12 & all of the newly purchased ones come with it as standard. It looks pretty much the same as the one the Karu 12G comes with.
Hi! Sorry, I have wiggled the new grate to the left more and it’s gone in! So the new burner DOES fit!!
Hi! UPDATE The new wood grate burner does fit - I wiggled it the left more at an angle and it went in!!
Hi, thank you for checking!! I don’t really have a need for the new karu glass door, but the fuel tray looks like a good upgrade for when I use wood in the original Karu 12.
add a little damper on the flue. Usually it seems to work best around 50% closed. The gas created too much draft if you run the flue wide open. Ya, took me about a year to figure this out. Seems obvious looking back.
Thanks - I will need to try that and see how it goes! Thanks for sharing!
I always learn something from your videos!
Thank you - that’s so good to hear!
Nice video! Helped me to recognize what i did wrong….nothing, just not using wood
Glad it helped!
Are you using pine wood?
Hi - the kindling is hard wood - it’s from a company called CertainlyWood based in Herefordshire in the UK.
Hi Ellie, great video. I know you have a couple of ovens and just wanted your thoughts. I've got a Rockbox and a Koda 16 gas, I feel the Koda has very little control over the gas and ends up cooking my pizzas too quickly around the crusts. Have you has similar experiences. Keep the great videos coming, thank you.
Hi! I haven’t - not with the Koda 16; some tips: pull the pizza away from the flame to the left more; rotate a lot, even if you have to rotate every 10 seconds; try cooking smaller pizza and gradually increase the size; the stone needs to be 440c approx too. Thanks for watching!! 🍕🔥
Love your videos. But you need to Turn your pizzas properly. Use your turning peel to lift one end of the pizza then turn pizza while other end is still touching the base . It’s very easy once you know how and get used to it. Good luck lol
Hi! Thanks for watching! Thanks for the tip!
Hi! Ooni has a Karu 12 Bundle on sale here in the states. Based on what I saw with the chimney and the heat tray handle of the G, it looks like the bundle may be good for a first go with a pizza oven. What do you think?
Hi. I think the Karu 12 is great and an offer and a bundle is a good deal too! The chimney and handle may just be my bad luck and can get replaced. I’d be
more concerned if it was an issue with the oven itself, which is fine. You may want to check out what others buyers think of their 12G chimney and handles too as theirs could be fine!
@@Got2EatPizza Thank you so much for the reply. I've been making pizzas for many years in the home oven. I'm so excited to give this a try and up my pizza game. :)
It will definitely heat up your pizza cooking compared to a home oven! 🍕🔥
Fake as fk comments
Love the chill vibes of the new pizza area! And the pizza looks great as usual! ❤️ 🍕
Hi - thank you - so glad we finally finished it for the summer! 😀🍕🔥
Garden/pizza area looks great! You should have more off you enjoy your pizza tasting on your videos.
Hi - thanks! Now I’ve got a nicer area to work with I can change things up more in the vids going forward!
With the gas I let the oven warm up for an hour and my pizza comes out amazing with great leoparding. I use gas during the weekdays and wood on the weekends. Thx for the review!
Hi - thanks for sharing!
You are correct about it not cooking the side. The karu 16 does not cook the side as well when using the gas burner. The flame sits too high in the oven
I had an idea to prop up the back of the stone so that it is higher than in the front. It would cook the side more evenly compared to the top because it would angle the side of the pizza to the flame.
In the karu 16 you could replicate that result by overlapping the stone on top of the back stone to prop it up
Ah, that’s a practical workaround - thanks for sharing! Also, because it’s only lifting the stone at an angle, rather than lifting the whole pizza up, the top shouldn’t get overcooked doing it that way. I was also thinking that if the gas nozzles were designed rotated just 90 degrees, they would jet out the gas at a lower angle. Currently they sit sideways in their design. Would be better sideways and lengthways, in fact like a circle, like the 3 burner!!!
@@Got2EatPizza If they made a gas burner that had the same large flame that the wood burner makes you would get 100% of the same result as the wood burner.
I'm thinking if you angle the stone it would angle the side of the pizza more towards the gas burner flame and the pizza would cook mroe even. THe karu 16 gas burner sits so high already.
As far as the ooni volt my latest method is to crack the door open when making the pizza (try to balance it about 1cm open) and that will kick the heating elmeent on and drop heat in the oven. Those two things will force the heating element back on and get you that 90s pizza.
As long as the oven never hits 450c before the pizza is done, your heating element will not shut off. But when baking you can bake with teh door closed but rotate as normal.
It’s always inspirational learning curves watching your videos. Thanks for sharing you real time experiences and thoughts 👍
Hi - thanks so much for watching and supporting! 🙏
Great video, thanks for sharing.. Like the wood cook better.. Like the bubbles on the crust. Have a Koda 16, hope i did not make the wrong choice. Not tried it yet
If you like to cook a traditional Margarita you should add Basil and Parmesan on the pizza (and Olive oil)
HI -Thanks, I too prefer bubbles on the crust. The Koda 16 is a super oven - enjoy your lovely pizza cooking in your new oven! Thanks for sharing!!
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Oven looks like OONI Karu 16, not 12G
Hi - it does look like the karu 16 now it’s got the glass door. I’ll put them together to compare in a vid, the 16 is a lot bigger.
fresh basil not oregano please 😢
I'm Italian and I can't see these things 😂
Lol - I’m trying to grow basil 🌿 but my climate isn’t helping it poor little plant 🪴 Oregano is loving it tho’!