Just got my 12G the other day, replaced my often used and worn out UUNI 2 pellet oven. The door is a game changer and the damper on the chimney is something that the old UUNI 2 did not have but could have used. I love that i don't have to constantly tend to fuel like i did on the old oven. We did 4 pizzas today and i just occasionally had to add some wood on top to get the flames going. I also cooked a chicken breast in the oven prior to cooking the Pizza. It held heat for a really long time on a single load of charcoal with just the additional kindling for flame. Overall its a really nice upgrade. BTW the "allen" key holder( which is actually a Torx) serves two purposes. It holds the tool so it wont get lost but it also acts as a detent for the rear leg so it cannot move while the oven is in use. Its a really clever design.
Just placed an order on one 12g from Ooni….1 to 2 week waiting period. ……great info video….decided to go with the wood/ coal fire…love the traditional wood fire flavor. This new glass door sold me quick…Would like to see more info on the stack pipe damper adjustment for heat flow during the cook time…should you leave it open or close it…. Thanks for all of your videos…
Thank you for watching! The glass door really is a game changer for this. Hopefully your oven will be with you soon. I've got a few more videos planned so I'll try and cover more on the damper
Another good video! I noticed you have a flock of these Oonis. Where do you store them? I have the Frya and trying to battle temperature inconsistencies. I know it’s a knock to the back. Would this oven be a good next step? Or ?
Thanks for your videos, your pizzas look fantastic! Ordered my Karu 12G on Wednesday evening, here it is Friday morning and it has already arrived! I'll give you 3 guesses on what I'll be doing tomorrow 😊🍕 Can't wait to enjoy some awesome pizzas for me and the family!
@@TomVoyageuk Certainly still learning, a few bumps along the way - biggest things I've learned: 1. refrigerate my dough overnight (makes it so much easier to stretch and work with), and 2. don't leave my stretched pizza dough on the peel (or anywhere else) too long otherwise it's not moving. Hoping in the next few weeks I'll be able to create pizzas which rival yours! 😊
Thanks James! That's a good way to spend your Christmas money, i've got lots of other videos so check them out for any tips you might need (on pizza ovens not mountain bike forks 🤣)
Im sure it will be great for other things, but as yet i haven't tried as ive only had the oven for two weeks! This weekend ill be cooking ( and filming) some recipes other than pizza so check back soon! :)
Hi Tom ! when you were indicating the temps, - are you talking degrees C ? I'm assuming so, since you are in the UK, just wanted to be sure on that, thank you.
Great video. I’m waiting for my Ooni 12G pizza oven. Never had a pizza oven before so your films are invaluable. One Question, you cooked the pizza straight from the box. Do you not have to cook off the oily factory film before doing a pizza?
Hi, really like your video, I have a question about the temperature of the bottom/tabel the over is sitting on. How hot is is going to be? Do you need a metal table or a thick hardwood table would do?
You don't need a metal table there isn't much heat under the oven I just bought a Karu 16 and i don't have a table so far I put it on the cardboard it came with and nothing burns the cheapest table you can have 😅
Hey Tom AWESOME openbox. That pizza is fantastic and really give me impulsion to order the oven right away :D I am a bit concern about the size: Is 12inch enough for me? In my case, I mostly cook for 2 or a small group of guests, 4- 6 ppl. Would you be able to share some of your wisdom about how should I decide in terms of size?
I often cook on the 12" for 6 people, its plenty big enough. Think with a 16"oven, you need to prepare more larger dough balls, takes more fuel, and costs more overall. i would go for the 12" it will be fine! I'm catering this weekend for 20 people, and will be running 2x 12" ovens!
@TheJezmhill it’s possible for sure, but will take a while as every 3 pizzas or so will need some more heat in the stone. I usually reheat the stone for 10 minutes every 3 pizzas to keep the stone around 450c/850f
Thanks! The chimney did seem a bit loose to be fair but I figured over time the heat may expand it a little and it will be ok. No problems with the door handle on the fuel hatch though!
@@TomVoyageuk - Great, thanks. Looks like shipping has come down to 2-4 weeks too. I'll get it ordered using your link! Thanks again and keep up the great work!
Hi Tom - I purchased the Karu12G on the upgrade scheme from Ooni - I had the Fyra 12 which was fab. Love this upgrade BUT no one ever seems to advise that the Oonis do need to be ‘seasoned’ for 30 mins before their first use to burn of any manufacturing oils. Why don’t you advise that this is done? Sadly it isn’t mentioned in the Karu12 G user guide either. Love your videos! Thanks Tom.
I've never actually heard of the upgrade scheme? What does that involve? To be honest, i've never really worried too much about seasoning ovens. I usually have them running at least for 30 mins before cooking anyway, but you're right if Ooni recommend it then i should state this in videos.
@@TomVoyageuk Upgrading from the Fyra 12 to the Karu 12G through the Ooni Upgrade Programme too thanks to this comment! Might be one to do a quick video on Tom? It's a little hidden in the backend but if you search for Ooni Upgrade Programme on Google it pops straight up. All you have to is give the serial number & proof of purchase of your old oven and a member of the team will be in touch with a 20% off discount code for a new oven. Such a great idea!
Do you have any experience using wood pellets on the ooni? Im curious hiw well this would work for convience and am trying to decide between the frya and karu. Thanks.
Thanks for the question, The Karu 12G is only designed for use with Wood, Charcoal or Gas. If you used pellets, it makes it very hard to add more without the use of the hopper. I personally like the Karu, and find cooking on a mixture of wood and charcoal a more reliable source than cooking on pellets. Plus you always have the gas option if you fancy an easy life!
at 5:32 why did you slide the full charcoal tray through the oven? rather than leave the tray inside and load the charcoal through the hatch? is that just preference?
Yes, pretty much, i find it's easier to arrange your coals for good airflow outside the oven, rather than using the small hatch at the back. but which ever way works for you is best, there is no right or wrong
I'm on the hunt for a table to keep my Koda 12 on so checked out the AU link you've provided for Ooni's folding table, which I thought at $AU399 wasn't too bad. Sadly, I checked the NZ store and the same table is $NZ489! I love Ooni's products, and I love my Koda 12, but sometimes it's pricing is definitely on the steep side. Thanks for the video, Tom.
@@TomVoyageuk thanks Tom ...agreed we do. We've chatted in the past I believe you spent some time in Blenheim...?? anywhoos...2 things 1) Ill keep my koda16 its AWESOME and 2nd) ya...prices in NZ are freaking ridiculous for literally everything...I know cause I used to live in the states....anyways ...great Vids as always...nice one Mate !!!
Good question and the answer is no, the 16 won't necessarily give a better bake/crust just due to its size. What i do like however is having the extra room in the 16 to be able to move the pizza closer to father from the flame, to alter your cooking speed.
If it was me, i would try to stretch the extra for the larger oven, it's a lovely oven to cook on. The only reason to go smaller is if you plan on travelling with it, or taking it camping etc.
The cook time depends on the dough and style of pizza you cook, Neapolitan style can cook in 60 seconds, although i get better results going for 90 seconds to 120 seconds. Wood does impart some flavour, but for me, using wood is more about the char you get on the crust, and the enjoyment of using wood to cook, rather than it being a substantial difference in the taste.
For Neapolitan pizza it needs to be hot, if you want to cook it the authentic way. But for most other styles of pizza cooking at lower temps for longer is ok.@@TheGamingChad.
I believe yes, as the koda model with no door also has no chimney. With the karu you use the chimney to have the top rolling flame over the pizza, so you should close the door. Will save you on gass consumption
Hi, did you notice any woobbling of fuel handle?More people complained about it. The same chimney - woobbling. One more question - did you try gas?Can you make video?Because ,,supposedly" not cooking side of pizza but more topping. Thanks for you hones review and afford and sry for my english. I am Czech.
Hi Peteer, sorry for the delay in getting back to you! I have tried gas, my latest video is me cooking on gas 🍕👍 I'll have to check the next time i get the oven out about the handle and chimney as I don't remember thinking there was a problem? Your English is great 👍
Hi, I just get 12g and fuel cover (handle plastic) is wobbly and the same chimney, can you check yours and make some footage?I send to ooni support. I was expect great build quality as always (I have koda 16, karu 12 and fyra)
Still not available in Japan, not even on amazon. They do have the karu 16 and old karu 12. i just feel the karu 16 is not worh the price, i mean.. it's twice the price of the 12g 😮
@@ShaneCrenshaw yeah! It would be awesome to review one of those, I know gozney have some new stuff coming in the pipe line so would be good to get those when they come out
Good question but no, the airflow doesn’t work properly and they all burn out really fast. Best results I get with Karu is to use a mixture of wood and charcoal
With my old Karu 12, you can't run the gas burner with the door on. In fact, when I tried it, it put the burner out. I assume it's the same for the new model?
Yeah, with the old karu, i would use the gas with the door open, and no chimney. But with the new Karu 12G, you need to keep the door closed, but have the chimney on as you still need the airflow.
Love the glass door: Now I'll be looking to upgrade my oven - perhaps an unfortunate accident in the garden but more likely I'll set someone up with my Karu 12. I could take/leave the thermometer - though it would save time in hunting down my infrared one as it seems to grow legs at the most inopportune times. My Karu 12 (which was a recent purchase) came with a larger fuel basket which I'd noticed during a few other videos on the Karu 12.
As a regular Karu 12 owner I can't help but be sad to see how much of an upgrade this is for just £80 extra. If I was purchasing my first oven now this would be a no brainer, but difficult to justify shelling out the entire £379 for the door and thermometer. But damn I really want that door lol
I think ooni do an upgrade scheme where you get a discount on a new oven. Saves a little of RRP but agree with you 100%. Love the oven but an expensive door i cannot justify 🙄
I have filmed a karu 12 & 12G comparison this weekend and found the same, if you already own karu 12, it’s not an essential upgrade but if you’re new to Ooni spend the extra and get the newer version
Nice review like always. Your early review on the 12g was what made me decide to invest in an ooni. Ordered 2 weeks ago, hoping it will ship soon. So if you're reading along Ooni... I'm getting hangry😂
@@Anteater23 I would say the Ooni as you can run it just using charcoal, as gozney roccbox only uses wood or gas. Charcoal alone without wood is great for lower temp cooks
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
Just got my 12G the other day, replaced my often used and worn out UUNI 2 pellet oven. The door is a game changer and the damper on the chimney is something that the old UUNI 2 did not have but could have used. I love that i don't have to constantly tend to fuel like i did on the old oven. We did 4 pizzas today and i just occasionally had to add some wood on top to get the flames going. I also cooked a chicken breast in the oven prior to cooking the Pizza. It held heat for a really long time on a single load of charcoal with just the additional kindling for flame. Overall its a really nice upgrade.
BTW the "allen" key holder( which is actually a Torx) serves two purposes. It holds the tool so it wont get lost but it also acts as a detent for the rear leg so it cannot move while the oven is in use. Its a really clever design.
I'm glad you are enjoying your upgrade! Ahh thanks for the info on the Torx key! 👍🍕
Is the 12 inch big enough to cook steak, wings, fajitas ? Can we fit things inside thicker than a pizza?
Can I use it for commercial use in my food truck?
Thanks for sharing this.
I've not really looked in to the commercial use of these ovens, i only ever cook at home 👍🍕
Just placed an order on one 12g from Ooni….1 to 2 week waiting period. ……great info video….decided to go with the wood/ coal fire…love the traditional wood fire flavor. This new glass door sold me quick…Would like to see more info on the stack pipe damper adjustment for heat flow during the cook time…should you leave it open or close it…. Thanks for all of your videos…
Thank you for watching! The glass door really is a game changer for this. Hopefully your oven will be with you soon. I've got a few more videos planned so I'll try and cover more on the damper
Another good video! I noticed you have a flock of these Oonis. Where do you store them? I have the Frya and trying to battle temperature inconsistencies. I know it’s a knock to the back. Would this oven be a good next step? Or ?
Thanks! I have them stored all over 🙈 the 12g is a great oven, I've enjoyed using it, the glass door is a great addition from the 12!
I am glad I took my time to decide to buy my ooni, just ordered the 12g and gas accessory and cant wait to make my first wood cooked pizza.
Awesome! you want regret it im sure! let me know how it goes!
Thanks for your videos, your pizzas look fantastic!
Ordered my Karu 12G on Wednesday evening, here it is Friday morning and it has already arrived! I'll give you 3 guesses on what I'll be doing tomorrow 😊🍕 Can't wait to enjoy some awesome pizzas for me and the family!
Thanks for watching 😊 good choice, the Karu12g is a great oven! I hope you enjoyed your first cook 👍🍕
@@TomVoyageuk Certainly still learning, a few bumps along the way - biggest things I've learned: 1. refrigerate my dough overnight (makes it so much easier to stretch and work with), and 2. don't leave my stretched pizza dough on the peel (or anywhere else) too long otherwise it's not moving.
Hoping in the next few weeks I'll be able to create pizzas which rival yours! 😊
@timerickson726 I've def learned some lessons the hard way! Luckily it's a good/tasty thing to practice 🍕🤣
@@TomVoyageuk Third time was the charm - this past weekend all our pizzas turned out spectacular! Can't wait to have another go this weekend 🍕
I really enjoyed your video and am planning to spend my Christmas money on this and a new mountain bike fork! (Rockshox Pike Ultimate)
Thanks James! That's a good way to spend your Christmas money, i've got lots of other videos so check them out for any tips you might need (on pizza ovens not mountain bike forks 🤣)
Would you recommend this over a Koda 12 for a first pizza oven?
The 12g would probably my choice, but the koda is still a great oven!
Loving the videos, I really like the look of this 12g, is there anything else you have or can cook on this besides pizza?
Im sure it will be great for other things, but as yet i haven't tried as ive only had the oven for two weeks! This weekend ill be cooking ( and filming) some recipes other than pizza so check back soon! :)
Hi Tom ! when you were indicating the temps, - are you talking degrees C ? I'm assuming so, since you are in the UK, just wanted to be sure on that, thank you.
Hey! Yes thats correct, we use °C in the Uk, so a stone temp of 450°c will equal around 850°f - i should have put the conversion on screen to be fair
@@TomVoyageuk Thanks Tom !! I'm in Canada, degrees C is our official way also. Thanks for the info and your time !! I appreciate it.
Great video. I’m waiting for my Ooni 12G pizza oven. Never had a pizza oven before so your films are invaluable. One Question, you cooked the pizza straight from the box. Do you not have to cook off the oily factory film before doing a pizza?
Hi, really like your video, I have a question about the temperature of the bottom/tabel the over is sitting on. How hot is is going to be? Do you need a metal table or a thick hardwood table would do?
You don't need a metal table there isn't much heat under the oven I just bought a Karu 16 and i don't have a table so far I put it on the cardboard it came with and nothing burns the cheapest table you can have 😅
Congrats on your new oven. As usual, looks delicious.
Thanks so much!
Hey Tom AWESOME openbox. That pizza is fantastic and really give me impulsion to order the oven right away :D
I am a bit concern about the size: Is 12inch enough for me? In my case, I mostly cook for 2 or a small group of guests, 4- 6 ppl.
Would you be able to share some of your wisdom about how should I decide in terms of size?
I often cook on the 12" for 6 people, its plenty big enough. Think with a 16"oven, you need to prepare more larger dough balls, takes more fuel, and costs more overall. i would go for the 12" it will be fine! I'm catering this weekend for 20 people, and will be running 2x 12" ovens!
@@TomVoyageuk what is the sort of interval required between bakes for 12" pizzas? if I was catering for 16 is that possible in this oven?
@TheJezmhill it’s possible for sure, but will take a while as every 3 pizzas or so will need some more heat in the stone. I usually reheat the stone for 10 minutes every 3 pizzas to keep the stone around 450c/850f
Awesome - I'm sold! Thanks again, Tom! Any problems with the chimney fitting and the fuel door handle (that I've seen on a couple of other videos)?
Thanks! The chimney did seem a bit loose to be fair but I figured over time the heat may expand it a little and it will be ok. No problems with the door handle on the fuel hatch though!
@@TomVoyageuk - Great, thanks. Looks like shipping has come down to 2-4 weeks too. I'll get it ordered using your link! Thanks again and keep up the great work!
@@paulwatson5030 amazing thanks for supporting the channel Paul!
@@TomVoyageuk - Here on Monday, all being well!
What wood are u using? Love your videos 👍
It was kiln dried oak I believe
Will the same gas attachment from Karu 12 fit 12G..? (great review btw)👍🏻
Yes I believe it does, I will be doing a full gas test on this oven soon too
Hi Tom - I purchased the Karu12G on the upgrade scheme from Ooni - I had the Fyra 12 which was fab. Love this upgrade BUT no one ever seems to advise that the Oonis do need to be ‘seasoned’ for 30 mins before their first use to burn of any manufacturing oils. Why don’t you advise that this is done? Sadly it isn’t mentioned in the Karu12 G user guide either. Love your videos! Thanks Tom.
I've never actually heard of the upgrade scheme? What does that involve? To be honest, i've never really worried too much about seasoning ovens. I usually have them running at least for 30 mins before cooking anyway, but you're right if Ooni recommend it then i should state this in videos.
@@TomVoyageuk Upgrading from the Fyra 12 to the Karu 12G through the Ooni Upgrade Programme too thanks to this comment! Might be one to do a quick video on Tom? It's a little hidden in the backend but if you search for Ooni Upgrade Programme on Google it pops straight up. All you have to is give the serial number & proof of purchase of your old oven and a member of the team will be in touch with a 20% off discount code for a new oven. Such a great idea!
Do you have any experience using wood pellets on the ooni? Im curious hiw well this would work for convience and am trying to decide between the frya and karu. Thanks.
Thanks for the question, The Karu 12G is only designed for use with Wood, Charcoal or Gas. If you used pellets, it makes it very hard to add more without the use of the hopper. I personally like the Karu, and find cooking on a mixture of wood and charcoal a more reliable source than cooking on pellets. Plus you always have the gas option if you fancy an easy life!
this or pellett version whcih is best???? this actually looks amazing. !!1
I would always pick wood fired ovens over pellets, but both are good!
@@TomVoyageuk Can you try with pellets and give us feedback. Many people as me would like to have this option
at 5:32 why did you slide the full charcoal tray through the oven? rather than leave the tray inside and load the charcoal through the hatch? is that just preference?
Yes, pretty much, i find it's easier to arrange your coals for good airflow outside the oven, rather than using the small hatch at the back. but which ever way works for you is best, there is no right or wrong
I'm on the hunt for a table to keep my Koda 12 on so checked out the AU link you've provided for Ooni's folding table, which I thought at $AU399 wasn't too bad. Sadly, I checked the NZ store and the same table is $NZ489! I love Ooni's products, and I love my Koda 12, but sometimes it's pricing is definitely on the steep side. Thanks for the video, Tom.
Oh wow that's a big difference! Thank you for watching
@@TomVoyageuk Yeah, we do tend to get screwed on pricing for things Down Under sadly.
@@gerardcampbell3981 but you do live in a pretty awesome place!
@@TomVoyageuk thanks Tom ...agreed we do. We've chatted in the past I believe you spent some time in Blenheim...?? anywhoos...2 things 1) Ill keep my koda16 its AWESOME and 2nd) ya...prices in NZ are freaking ridiculous for literally everything...I know cause I used to live in the states....anyways ...great Vids as always...nice one Mate !!!
Mine should be here in the next few days. Fingers crossed
It is worth the wait! 😃
Tom don’t get mad for me asking but is tepid water the same as warm or does that mean hot.
No worries thanks for the question, Tepid is Luke warm, about 30c or 90f ☺️
If you are only making 12 inch pizzas is there any benefit to the 16 vs the 12G with regard to evenness of browning and texture quality of crust?
Good question and the answer is no, the 16 won't necessarily give a better bake/crust just due to its size. What i do like however is having the extra room in the 16 to be able to move the pizza closer to father from the flame, to alter your cooking speed.
Trying to decide Karu 12g or 16, quite a price difference but a fair bit more space.. Thoughts??
If it was me, i would try to stretch the extra for the larger oven, it's a lovely oven to cook on. The only reason to go smaller is if you plan on travelling with it, or taking it camping etc.
@@TomVoyageuk I agree, plan to use in the backyard for the most part, so think I would be happier with the larger size
Great vid! Cheers!
Thank you! 🍕👍
Nice review Tom.
Thank you
you forgot to say how long it took to bake the pizza. Also, does wood make a difference when it comes to the flavor?
The cook time depends on the dough and style of pizza you cook, Neapolitan style can cook in 60 seconds, although i get better results going for 90 seconds to 120 seconds. Wood does impart some flavour, but for me, using wood is more about the char you get on the crust, and the enjoyment of using wood to cook, rather than it being a substantial difference in the taste.
@@TomVoyageuk What if the temperature was much lower? Could you still slowly cook a Neapolitan pizza or does it need to be atleast 800+ degrees?
For Neapolitan pizza it needs to be hot, if you want to cook it the authentic way. But for most other styles of pizza cooking at lower temps for longer is ok.@@TheGamingChad.
Great video, can the door stay shut when you use gas?
I believe yes, as the koda model with no door also has no chimney. With the karu you use the chimney to have the top rolling flame over the pizza, so you should close the door. Will save you on gass consumption
Yes for gas door closed and chimney on 🙂
You make it look easy
Haha! Thank you very much
Hi, did you notice any woobbling of fuel handle?More people complained about it. The same chimney - woobbling. One more question - did you try gas?Can you make video?Because ,,supposedly" not cooking side of pizza but more topping. Thanks for you hones review and afford and sry for my english. I am Czech.
I see on you review when you touch chimney ,,opener" its wobbling whole chimney. On my Karu 12 is lock solid, period.
???????
Hi Peteer, sorry for the delay in getting back to you! I have tried gas, my latest video is me cooking on gas 🍕👍 I'll have to check the next time i get the oven out about the handle and chimney as I don't remember thinking there was a problem? Your English is great 👍
@@TomVoyageuk Ok thanks, tomorrow (hope) arrived my own, so I hope hand ale chimney will be rocksolid. Have great day
Hi, I just get 12g and fuel cover (handle plastic) is wobbly and the same chimney, can you check yours and make some footage?I send to ooni support. I was expect great build quality as always (I have koda 16, karu 12 and fyra)
What kind of cart do you have the ooni on?
This is on the Ooni folding table in this video
Still not available in Japan, not even on amazon. They do have the karu 16 and old karu 12. i just feel the karu 16 is not worh the price, i mean.. it's twice the price of the 12g 😮
Have you, or do you plan to, review the gozney pizza ovens as well?
Hi I have done a review of the roccbox by Gozney but that was a a while ago, did you want that one or the dome??
@@TomVoyageuk Sorry! Yes, the Gozney Dome
@@ShaneCrenshaw yeah! It would be awesome to review one of those, I know gozney have some new stuff coming in the pipe line so would be good to get those when they come out
Can you use pellets as fuel in karu 12g?
Good question but no, the airflow doesn’t work properly and they all burn out really fast. Best results I get with Karu is to use a mixture of wood and charcoal
I would like to see a Fyra 12G
Thanks for the comment! What improvements would you like too see if a new Fyra came out??
With my old Karu 12, you can't run the gas burner with the door on. In fact, when I tried it, it put the burner out. I assume it's the same for the new model?
With the 12G, the door should be shut when using the gas burner 👍🏻
Yeah, with the old karu, i would use the gas with the door open, and no chimney. But with the new Karu 12G, you need to keep the door closed, but have the chimney on as you still need the airflow.
Love the glass door: Now I'll be looking to upgrade my oven - perhaps an unfortunate accident in the garden but more likely I'll set someone up with my Karu 12. I could take/leave the thermometer - though it would save time in hunting down my infrared one as it seems to grow legs at the most inopportune times. My Karu 12 (which was a recent purchase) came with a larger fuel basket which I'd noticed during a few other videos on the Karu 12.
The glass is really good, I've just filmed a video comparing the Karu12 & 12g which will be live soon!
As a regular Karu 12 owner I can't help but be sad to see how much of an upgrade this is for just £80 extra. If I was purchasing my first oven now this would be a no brainer, but difficult to justify shelling out the entire £379 for the door and thermometer. But damn I really want that door lol
I think ooni do an upgrade scheme where you get a discount on a new oven. Saves a little of RRP but agree with you 100%. Love the oven but an expensive door i cannot justify 🙄
I have filmed a karu 12 & 12G comparison this weekend and found the same, if you already own karu 12, it’s not an essential upgrade but if you’re new to Ooni spend the extra and get the newer version
Nice review like always. Your early review on the 12g was what made me decide to invest in an ooni. Ordered 2 weeks ago, hoping it will ship soon. So if you're reading along Ooni... I'm getting hangry😂
I hope you're not waiting too long for it..but it is worth the wait! Thanks for watching
@TomVoyageuk it arrived today, first test on Saturday
Amazing, enjoy!
@10.25 , you need JD's hot honey, a great ingredient.
I have some actually and like it too! I’m a fan of spicy pizza! 🌶️
Karu 12G vs Roccbox ?
Video will be coming soon!
@@TomVoyageuk Which one can hold lower temperatures better? I’d be more interested in cooking Roman style or NY style pizza than Neapolitan.
@@Anteater23 I would say the Ooni as you can run it just using charcoal, as gozney roccbox only uses wood or gas. Charcoal alone without wood is great for lower temp cooks
First to comment, second to like! Woo Hoo!!! Awesome Tom. Great vid. What a beautiful oven. Man, how many ovens you own now, lol.
woo hoo
woo woo woo
Haha too many I need to get rid of a few my garage is full! Thanks as always for watching!
@@TomVoyageuk Maybe you should do a giveaway 😉🎁
12G? Like some kind of new Cell phone standard?
Haha yeah, I wouldn’t put it past apple to make the “i pizza oven” next