I love the Koda 16 after having a Karu 12 (which is great for stuff other than pizza), but it’s still a lump to move around and store, so the bigger one must be challenging. Having two is great and I had all the accessories (including infra red thermometer) from the first one so I kind of have the multi use benefits you mentioned re the 24.
Hi Tom! Great video, thank you! Just wanted to ask you: I have an OONI Koda 12, and Im usually having problems that if the pizza cornicione works well and growths , it gets burn. Do you think that the koda 16 solves that problem? Thanks ❤
The soda 16 won't necessarily sole this issue, but it does give you more room to move the pizza closer or further from the flame to prevent it getting too hot
Good video, I have the Koda 12. Last night I broke the pizza stone trying to clean it with a wire brush. This is the 2nd pizza stone I,ve gone thru doing this . As I was ordering a new stone I noticed it was Black Friday and they have some good deals on new ooni stones and ovens, which lead me here. Now, I love my Koda 12, there are only 2 of us, it heats up fast, but Im considering either a 16 or a max. Your review confirmed to me to stay with the 12.
Thanks for watching! And yes for just two of you the Koda 12 is a fine oven! I still use mine when i take it round to a friends house as its so light and easy to travel with
Thanks for your videos Tom, they are very helpful. I recently bought my first gas powered pizza oven, one which is similar to the Koda 12. Is it necessary to remove the top cover to clean the gas burners from time to time?
@@TomVoyageuk Thanks for your reply Tom. The reason why I asked is because I often have that when I've heaten the oven on full blast for 20 minutes and I dial it down to low before launching the pizza the gas burner goes out. Or when I'm turning the pizza in the oven with a peel the same thing happens. Maybe because of wind? But I think the problem must lie with the burner. I cleaned it with a brush moving over the burner.
for the ooni koda max, we still need an infrared thermometer as the digital thermometer it comes with would not be as accurate? also how good is the temerature stabilisation on it when cooking a roast or veggies or bread which all need to be cooked at certain temperatures? is it possible to cook a sourdough bread for example at 250 degrees for 20 mins then 200 degrees for 20 mins more?
Yes it’s easy to control the temps even at lower temps as the gas burners are accurate. I’ve still yet to cook anything other than pizza in the oven though
Is the biggest advantage of the ooni koda max not that you can launch a pizza in the middle, so you don't have to turn the pizza in 10 seconds like the ooni koda 16? Like you have more time, like you could top your next pizza when the first pizza is still baking in the ooni max as you don't have to turn that fast? Or what is your experience on that topic?
I think the main advantage is having more room to cook 2 pizzas at once, or having a thicker stone, to make the reheat time less between pizzas. Turning isn't really an issue especially when you learn to use a turning peel
@@TomVoyageuk when you use a big neopolitan oven, you launch a pizza, and can wait 60 seconds before turning. In an ooni you have like 20 seconds before you need to turn. So you can't leave the oven. Which is a big downside to me at least.
I would say it’s better in the respect it has more features like the temp display and the dual gas burner, but I wouldn’t say having the oven makes better pizza
Granted it's not for everyone, but thats why there is a range to suit all needs. If you have the room to keep it as a permanent out door oven, i can see it being a good addition. especially if you have a lot of parties
Hi Tom,
Is koda 12 good for continuous usage or for commercial purpose for making pizza?
I love the Koda 16 after having a Karu 12 (which is great for stuff other than pizza), but it’s still a lump to move around and store, so the bigger one must be challenging.
Having two is great and I had all the accessories (including infra red thermometer) from the first one so I kind of have the multi use benefits you mentioned re the 24.
Yes it’s definitely a more permanent oven. I usually store my ovens inside but have to leave this one outside all the time due to the size
Hi Tom, thank you for your informative video, could you make some pizzas in the koda2max and show us the bottom of the pizzas how they cook?
Thanks for watching! If you check out my other videos, there is a recent video with a pizza cook there
Hi Tom! Great video, thank you! Just wanted to ask you: I have an OONI Koda 12, and Im usually having problems that if the pizza cornicione works well and growths , it gets burn. Do you think that the koda 16 solves that problem? Thanks ❤
The soda 16 won't necessarily sole this issue, but it does give you more room to move the pizza closer or further from the flame to prevent it getting too hot
Good video, I have the Koda 12. Last night I broke the pizza stone trying to clean it with a wire brush. This is the 2nd pizza stone I,ve gone thru doing this . As I was ordering a new stone I noticed it was Black Friday and they have some good deals on new ooni stones and ovens, which lead me here. Now, I love my Koda 12, there are only 2 of us, it heats up fast, but Im considering either a 16 or a max. Your review confirmed to me to stay with the 12.
Thanks for watching! And yes for just two of you the Koda 12 is a fine oven! I still use mine when i take it round to a friends house as its so light and easy to travel with
Thanks for your videos Tom, they are very helpful. I recently bought my first gas powered pizza oven, one which is similar to the Koda 12. Is it necessary to remove the top cover to clean the gas burners from time to time?
I’ve never had to do this in 4 years of using them. So I wouldn’t worry too much. Thanks for watching
@@TomVoyageuk Thanks for your reply Tom. The reason why I asked is because I often have that when I've heaten the oven on full blast for 20 minutes and I dial it down to low before launching the pizza the gas burner goes out. Or when I'm turning the pizza in the oven with a peel the same thing happens. Maybe because of wind? But I think the problem must lie with the burner. I cleaned it with a brush moving over the burner.
Hi Tom, out of Curiosity, does the Koda max 2 fit on the Zest Garden pizza oven table?
Yes it’s a similar size to the Ooni large table so it will for on ok
for the ooni koda max, we still need an infrared thermometer as the digital thermometer it comes with would not be as accurate? also how good is the temerature stabilisation on it when cooking a roast or veggies or bread which all need to be cooked at certain temperatures? is it possible to cook a sourdough bread for example at 250 degrees for 20 mins then 200 degrees for 20 mins more?
Yes it’s easy to control the temps even at lower temps as the gas burners are accurate.
I’ve still yet to cook anything other than pizza in the oven though
Is the biggest advantage of the ooni koda max not that you can launch a pizza in the middle, so you don't have to turn the pizza in 10 seconds like the ooni koda 16? Like you have more time, like you could top your next pizza when the first pizza is still baking in the ooni max as you don't have to turn that fast? Or what is your experience on that topic?
I think the main advantage is having more room to cook 2 pizzas at once, or having a thicker stone, to make the reheat time less between pizzas. Turning isn't really an issue especially when you learn to use a turning peel
@@TomVoyageuk when you use a big neopolitan oven, you launch a pizza, and can wait 60 seconds before turning. In an ooni you have like 20 seconds before you need to turn. So you can't leave the oven. Which is a big downside to me at least.
Hi Tom, I currently have a Karu 16 ... is the Koda 2 Max better in your opinion ??
I would say it’s better in the respect it has more features like the temp display and the dual gas burner, but I wouldn’t say having the oven makes better pizza
My favorite OONI Koda is the Gozney Arc XL :) Seriously though, they're all nice. Thanks for the breakdown on these.
Stay tuned as we filmed the Koda 2 max vs gozney arc XL this weekend!
Centegrate?
1:35
Yes, like degrees centigrade, same as Celsius
The Max is just too big for home use. Too heavy, takes up too much space. I could never justify using it
Granted it's not for everyone, but thats why there is a range to suit all needs. If you have the room to keep it as a permanent out door oven, i can see it being a good addition. especially if you have a lot of parties
The Max is the only one you can make NY in.
@63ah1275 if you want 20” yes. Although I’ve never Made pizza that big before, what weight dough ball would you recommend for a 20”??
@TomVoyageuk 712g. I make 20" NY pies in my home oven, but want something for my vacation home.
The Koda Max just looks wrong to me. Like it's trying to do too much. It's absolutely massive and not sure who it's aimed at.
Its a big oven thats for sure, My view is that its aimed at those who love to entertain, have enough room and also like to cook more than just pizza