I have one on order so looking at some videos. My gut feeling is that you went too large too quickly on the wood. If you don't have a large flame and coal bed, larger pieces will take longer to start and have a negative effect on the temp. End was result was good, just sharing some thoughts from this computer screen :)
Great video... have you worked out the wood for the best temp yet? If so would you please do another video detailing what you've learned and why? I want to use wood only so I'm trying to find someone who does a wood only cook with this oven. Also what type of log was that? And where to purchase. Any advice given would be awesome. Thanks
What size pizza peel do you use? I ordered the oven and I wish to buy a Gi.metal peel, but don’t know if I should go for a 14” or 16” size… Cool video, by the way 😊
Interested to know how you keep the soot level down. We used our Karu 16 tonight, and there is soot everywhere. On the door. On the ceiling, on the stone. But your fire was slow clean.
Yea... I have a video I'm putting together on how crazy my oven got dirty from soot from the wood being a tiny bit wet. Best to have very dry wood which should help?
Did you close the vent before you launched the pizza? How did the oven maintained the fire with the vent closed. I have the Ooni Karu 16 as well. Would like to learn your technique.
Your cheese is burnt due to THE bad quality of THE cheese and the high temperature. In italy YOU WILL NEVER OBSERVE IT. Please consider this. When cheese is burnt, you pizza is a failed. It is my advice.
After watching many videos about Karu.... and owning a koda 16.... Ooni koda 16 cooks absolutely better pizzas than karu. Karu dries the pizza pretty much than 16. It is undoubtable. If you see your pizza there is no Leopard spots...
Thanks for sharing. Nice to see the warmup process
I have one on order so looking at some videos. My gut feeling is that you went too large too quickly on the wood. If you don't have a large flame and coal bed, larger pieces will take longer to start and have a negative effect on the temp. End was result was good, just sharing some thoughts from this computer screen :)
Yea I definitely need to play around with the flame a bit more. Thanks for watching and the feedback!
How long is the wait time after order be this oven?
@@MAGICHORSEMAN I ordered before they were in stock. Pretty sure you can get them fairly quickly now.
Great video... have you worked out the wood for the best temp yet? If so would you please do another video detailing what you've learned and why? I want to use wood only so I'm trying to find someone who does a wood only cook with this oven. Also what type of log was that? And where to purchase. Any advice given would be awesome. Thanks
the pizza looks great cooked with the wood. Would coal be easier to maintain temp?
Dunno, probably worth trying. More than likely just having more coals from the wood in there would maintain heat better.
What size pizza peel do you use? I ordered the oven and I wish to buy a Gi.metal peel, but don’t know if I should go for a 14” or 16” size…
Cool video, by the way 😊
I use a 16in square gi metal peel as my go to!
@@MostlyPizza Perfect, thanks!
Interested to know how you keep the soot level down. We used our Karu 16 tonight, and there is soot everywhere. On the door. On the ceiling, on the stone. But your fire was slow clean.
Yea... I have a video I'm putting together on how crazy my oven got dirty from soot from the wood being a tiny bit wet. Best to have very dry wood which should help?
Did you close the vent before you launched the pizza? How did the oven maintained the fire with the vent closed. I have the Ooni Karu 16 as well. Would like to learn your technique.
I start mine with lump charcoal then add my wood
Your cheese is burnt due to THE bad quality of THE cheese and the high temperature. In italy YOU WILL NEVER OBSERVE IT. Please consider this. When cheese is burnt, you pizza is a failed. It is my advice.
Seriously? We’re talking about a backyard pizza oven…keep your advice.
After watching many videos about Karu.... and owning a koda 16.... Ooni koda 16 cooks absolutely better pizzas than karu. Karu dries the pizza pretty much than 16. It is undoubtable. If you see your pizza there is no Leopard spots...
False advertisement! It’s junk!