OONI KARU16 REVIEW | 6 Months
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- čas přidán 2. 06. 2024
- The Ooni Karu 16 has been one of the most talked about pizza ovens of the last year. The successor the the Karu 12, the Karu 16 offers a larger cooking area, with a few nice extras to accompany it. I've had one for over 6 months now, so wanted to share my thoughts.
BUY the OONI KARU 16
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BUY OONI KARU 12
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#ooni #pizza #tomvoyage - Jak na to + styl
Great video Tom!! Thank for the 6 month review!!
You're welcome, thanks for checking it out!
Seriously thinking of purchasing one of these and your video has help enormously cheers.
Very welcome! Thanks for watching! If you do decide to purchase, please use the links in the description 🙏🏻
Tom, great break-down of pros and cons. Considering purchasing this oven. Cheers.
Thanks for watching! It's a great oven, you wont be disappointed 🍕👍
Ooni Fyra should be here tomorrow. Can't wait to get started on this journey. Love the videos Tom.
Thanks Bryan, i'm glad you like my videos! Happy cooking 🍕
Just remember to get yourself a poker to stick in the pellet feeder tube otherwise the pellets have a tendency to stick. Other than that I love my Frya. Just don't walk away while cooking, and quarter turn every 15 seconds......
Great video Tom, your style of presenting is becoming really natural and fun to watch.
Thanks Cameron, I appreciate your comment 👍
We’ve just bought our Karu 16 and have been watching your videos. Thank you for being so informative and thorough. You’re a natural. Well done.
Thanks so much Guy! How are you getting on with the Karu 16? it comes quite naturally because i do a bit of public speaking at my day job, and some training too, but its more fun when teaching it about pizza! I will be running some pizza making classes in 2023 too, which im nervous about, but exited too!
@@TomVoyageuk I’ve only made two batches so far and failed at both ha ha. The first failure was due to the poor yeast, as we found out later. The pizza was still good, just smaller because the dough didn’t rise. The second was due to my error. With the chaos going on in the kitchen during Christmas, I misread the weight of the water for the recipe. Still good pizza, but dough was too sticky.
Third time’s the charm.
My wife’s British and we love to travel. We’ll have to watch your travel videos next, and we’ll be sure to look out for your classes. Cheers!
@@guyfournierDon't forget to make your poolish!
Great video review of the Ooni. You made some good points about the many features. For me the Ooni excels at cooking pizza. The oven can get really hot which is essential for great pizza. Thank you again for your review! 😊
Thanks! I've just subscribed as it looks like you've got some great videos too 👍🍕
Great video again Tom. I have to tell you I just tried out the new half glass door, and it is a game changer. I had the best cooking experience I've ever had with my K-16. I can't say enough about this new door. I have mine hooked up to NG and I can pop out pizza after pizza, assembly line style. It regulates the temp in the oven and keeps the stone at a perfect temp for that leopard crust, and without even trying. I highly recommend it and would love to see you do a video on it ;)
Hi Dave, i'm glad you liked the video 👍 I actually ordered one and it was delivered over the weekend, I'm really looking to trying it out (even more now after reading how much you like it!) and i will be doing a video hopefully this week 🤞🏼
Thanks for the video!! I got the 16 largely from watching your videos. I LOVE IT, and though cooking with charcoal
/ wood is a bit messy I have it dialed in and the flavor is the best. I tend to cook medium or small pizzas because I'll cook more variety. I love it, love it love it!
I'm so glad my videos helped you make the decision to buy an Ooni, I'm glad you love it! Happy Cooking!
@@TomVoyageuk I really don't use the propane anymore. I have the charcoal/wood dialed in. Its messy for sure but that fits my personality 🤪
Jumped in and have ordered the Karu 16, accessories, oven pans and the large table. Being delivered to Spain for the summer. I really think this will replace any need for a BBQ. Thanks for the reviews as this confirmed the decision. Great work Tom.
Great choice - I hope you enjoy it! Thanks for watching Steve 👍
Tom, I love your videos man! My wife and I just got our k16 thx to ur reviews. What were those tables you have your k16 on?? We’ve been looking everywhere for some decent outdoor tables! Also, have you had any issues with your gas attachment? I saw some reviews on Amazon about people not being happy about it, but I trust your opinion more than theirs! Cheers
Hi Michael, thanks for watching! The Karu16 is a great oven, you'll love using it. My wife and I cook a lot together 👍 I have a couple of different tables, I have the large modular Ooni table, the Folding Ooni table and the Keter unity XL ( I have videos on all of these which you'll be able to see in my channel)
I honestly haven't had any issues with any of my ovens gas attachments, I'm not really sure how common this is?
Hi Tom, this was a really good video and echoes my own pros and cons of the Karu 16. Ultimately I love it. Unfortunately, I have had some gas burner issues in which the flame has gone out part way through cooking. Having tried to troubleshoot with Ooni, we still don't have a definitive solution. The Chimney Baffle is not as tight as it should be and could be causing loss of airflow so they sent me a new chimney. I am curious as well if, on a very windy day, wind travelling across or down the chimney could cause this as I really can't think of much else. We have tried all the other typical troubleshooting issues from the propane tank, regulator, hose leaks , piezo position etc. Any thoughts? I notice you are under some sort of Pergola. We have one too and I avoided being under anything and generally cook on a table I made for the oven out in the middle of the garden due to the high heat output. Maybe I could use some degree of shelter? Thanks in advance for nay advice you might have for this. One major pro for this is that during a couple of pizza parties, I have been able to disconnect the gas, remove the burner and switch to wood fuel to continue and not have to stop cooking.
Thanks for the comment, its hard to say really as you seem to have tried most things already! I find the flame goes out using gas for two reasons, either the pressure in the bottle is too low, or the wind can blow the flame out if a gust hits it head on. I don't think being under a gazebo has anything to to with it though.
I appreciate your videos, super helpful! I just ordered the Karu 16 and then realized its supposed to have 3 meters of clearance above the chimney. However, I noticed you use yours undercover with what looks like 1 meter of clearance. Have you ever had an issue or concern about the wood ceiling getting too hot?
Great video! Love that apron! Where did you get the apron?
Its an Ooni branded one, you can get them on their website
Esta súper. Ese Ooni de los mejores que as presentado gracias amigo….el chef mario
Gracias! De Nada!
Love the videos. Just bought an Ooni Karu 16. Been making pizza for quite a while in my electric oven which gets up to 320C, but it is never quite as good as the restaurant version. Contemplated building my own oven, but thought that buying would be the better option. I liked your video on the charcoal and wood combination. I think that will be my go to. Also bought this oven to double up as a tandoor. My tandoor last 25 years, but the thought of building another one just didn't seem worth it. I'm looking forward to trying pizza, naan bread, tandoori style chick and roasted veg. Do you have any thoughts on naan bread. Have you tried making it in the Oooni?
I haven't tried naan bread, but I'd be very interested to know how it goes, please let me know (tandoori chicken sounds amazing too!) Thank you for watching!
Very helpful 6-month review. I too have had mine for ~6 mos, and also like it a lot. My one main annoyance is the thermometer: two things. We began using this in the late Dec (cold, winter) timeframe and after only using the thermometer for a couple of times (
I have the same issue with the thermometer. It always shows low battery, and the screws are annoying lol, that being said everything is built with quality. This tiny extra screws keep the water out but still a pain in the ass.
Ive heard this issue before with the thermometer, it may just be an issue with the electronics but if you ignore it and carry on, the temp still works even with the low battery option
@@TomVoyageuk i have the same issue but the batteries are fine so it works
So I'm convinced re the Ooni Kart 16 oven. Please tell me more about your table / work stations as shown in the video. The 90 degree orientation looks exactly like the fantasy(?) layout that I've drawn up and have been staring at for weeks. Thanks in advance!
Hi Brian, I have two different tables set up here, I hat the Keter Utility XL and the Ooni Modular table. I've got videos on both of the tables if you would like to see more :)
Keter unity XL - czcams.com/video/hdFqKHT7xZA/video.html
Ooni table - czcams.com/video/35PmaMuJkKg/video.html
My Karu 16 will be delivered tomorrow. Your videos are part of the reason I ended up choosing it over the 12. Thanks! I'm no stranger to pizza baking. I have been frequently making pizza on stones in a regular domestic oven for many years. I'm looking forward to the upgrade to something that can really deliver high temperatures. I hope the Karu 16 lives up to my expectations!
You won't regret the 16, Its amazing.
@@bexxISM First pizza from it last night and I was VERY happy with the results, particularly for a first attempt!
My first pie turned into a firery calzon lol, but quickly rebounded. I have the oven dialed in really well. I love the flav of the charcoal/wood combo and have several tricks to keep the heat how i want it
I'm glad you enjoyed your first cook! I'm sure it will be the first of many 👍
Ah yes, I've had a couple of accidental calzones 😂
I have had one for two months. Love it. I noticed that when using wood it gets piping hot with vents open full. I have learned to pull the door open to cool down the ambient temp where the stone stays at 750-800. That way the top of the Pizza won’t burn easily.
Good tip! Thanks for checking out my video!
Because your using too big pieces of wood,use smaller wood chunks
Nice video Tom. Do you thing I could use this inside my apartment near a Window? or it does make to many smoke???
Hello, Ooni pizza ovens are not designed to be used inside, you would need to use it outside in a well ventilated area.
Great vid Tom, thanks, I went and got in Dobbie's sale, 20% off, and with some gift vouchers made it a more reasonable £500!
You're welcome! Ah perfect, 20% off is a great deal! Happy cooking 🍕👍
Love the videos Tom question for you is it normal for the stone to turn black with use, is there a way to clean it or do you just scrape off between cooks to get rid of loose stuff. I assume whatever is used to help the pizza slide off the peel will get baked on and turn the stone black.
Hi Kevin, Thanks so much for the comment! glad you enjoy the videos! Its quite normal for some discolouration of the stone over time, the best way to deal with it is too turn the heat up all the way, leave it for 30 mins to burn off all the mess, then brush it off with a wire brush. I'll do a video soon as its a question i get a lot!
@@TomVoyageuk sounds good thanks
Hi, thanks a lot for the video, excellent job! Quick question, which gas it use, propane or natural gas? Thanks
Thanks for watching! its propane gas only for this oven
Great video, I just got my Karu 12 with gas attachment and will be cooking my first pizza tonight, with the assistance of my bride.
Thanks Curtis! Enjoy cooking with your Karu12 🍕
Great video. Where did you get the table the Pizza Oven sits on? I have a KeterXL and it works so well with that! TIA
Hi Stephen, thanks for watching! I have the KeterXL too, it's been so useful. It's sat on the large Ooni modular table, my current favourite table is the Ooni folding one. This one - czcams.com/video/KFH6chiicog/video.html
Great video Tom. What effect do you reckon would leaving the door open at all times have on the cooking? I am looking at doing a pop-up at the local farmers' market and think that it could be a pain to continually open and close the door. Also, wouldn't the hinges on the door break down? Thanks mate!
Thanks Patrick, I'm not sure the hinges would suffer that much, these are still built pretty tough! I wouldn't recommend leaving the door open though. As the K16 is taller a lot of the heat accumulates at the top of the oven, and you'll struggle to keep the heat in the stone with the door always open. What i would recommend for a party use, would be to use gas, its much more consistent and lets you concentrate on doing the pizza, and also look at the video i did on the half door attachment, its a great bit of kit fr exactly the need you require here - czcams.com/video/bbyU_mxKox0/video.html
@@TomVoyageuk Yes, I saw the half door and will see if it's necessary. Thanks for the response. Love the name BTW. :)
@@patricktracy9947 Haha Thanks mate! Yeah the name came from the fact this channel was set up about 15 years ago when i wanted to make travel documentaries, but during lockdown decided to do pizzas instead!
Hello, great video 😊 How long does the oven take to preheat with gas? Best regards Michael
Usually about 25/30 minutes to full 450/500c heat
Can it do lower temperature too? I'm wondering if it could smoke meat at Southern BBQ temps or at least slow roast lamb leg? What did you have success with when cooking bread? Seems like it would good for pita and short baguettes but wondering if it can go low enough to do boules (maybe by using residual heat after turning the oven off and closing the door)? Thanks so much, great review!
Super low might have some challenges. My flame blows out easily when i lower the temp. I haven't tried with wood at low but i have cooked steak and veggies on it.
It would be difficult to get to a very low temp to be honest, the lower i could get it too was about 180 centigrade, and that was turning the gas of to let the ambient temps cook food.
I love mine and my only complaint is the gas burner in its awkward position in the back. It would be nice to be able to see the flame as you're adjusting. The other thing Id like to see with the dial is for it to click as it adjust (say 5-8) clicks.
Thanks for the comment, yes a clicker would be a nice addition to help dial in temps, sometimes i lift the back door just a smidge to check the flame has come on properly
First time viewer and possibly looking to buy the Ooni. I saw a review somewhere and it mentioned a half front door option which allows turning, etc. without fully opening the door. Do you have any comments on that? Thanks
Hi John! Thanks for watching, which one are you thinking getting? Yes there is, I have a video on it here - czcams.com/video/bbyU_mxKox0/video.html
Thanks Tom--that was very helpful!
I discovered your videos after I purchased the Ooni Karu 16! Any tips on how to avoid the blackened soot on the door? My 2 wood-fire attempts had that happen and would love to know how to avoid it! Thank you from the US!
I've had good luck by starting with coal about 2/3 full. Vents wide open. I'll add more coal as I'm getting the stone temp up then use wood chunks to bring up the oven temp quickly while I prepare the pie. I still get some smoke on the door but minimal.
Thanks for the comment! Yes i have a better success with the charcoal and wood mixture method, and letting the oven get going well before closing the door (like for 5 minutes eg)
Hi 👋 I just wanted to let me know a little tip when moving the oven. I take out the hot plate inside (there is a hole underneath where the temp gage is that you put your finger in to help lift it up) By doing this I can move the oven on my own(wouldn't carry it too far as its still heavy😂) but definitely makes a big difference to the overall weight 👍
thanks for the tip i ordered this oven and will store it in the basement i am not looking forward carrying this thing up the stairs every time i make pizza 😅
I have the karu 12 and I just ordered the 16 to make larger pizzas for party's. I'm hoping my gas attachment from the 12 will work with the 16.
Still sat on the fence after getting into this in the last week. I would have bought but I'm really miffed the current offer bundle doesn't off the slatted peel lol. I'll no doubt sulk for a week at the expense but that'll be it.
Re gas/wood:
I'm already into weber with charcoal and wood, not really bothered about gas, but my question is, could you preheat with gas and then thrown in bbq chimney ready coals, and in a while add wood? would that reduce the soot? Many thanks! Liked and subbed.
Hi William, that's a shame that you've missed the offer, it's frustrating when that happens. Ooni currently have 20% off everything in the Black Friday sale so it may be worth looking now if you haven't already purchased one.
It's not something I've tried and to be honest I wouldn't want to try and remove the gas attachment when the oven is hot! Thank you for subscribing
The Ooni Essentials Guide (p.45) recommends using a DRY paper towel to clean the soot off the glass and warm soapy water when the Karu 16 is COOLED. Regarding the discrepancy between the air temperature measured by the in-built digital thermometer and the stone temperature measured by the handheld IR thermometer, p.16 of the Essentials Guide says you need to balance both temperatures since the stone heats up more slowly than the surrouding air.
and yet, in this video, the stone is way hotter than the surrounding air... go figure
Hey Tom, thank you very much for the video. My biggest concern is dialing in the oven temp to use for cooking gluten free pizza using wood and coal. Is it possible to get repeatably results with wood and coal?
Yes but it does take skill, it will be easier for you to just use the gas attachment of you need consistency
Hey Tom. Greg here from San Francisco. Love your videos. Haven’t purchased yet but would like to make sure you get some commission. Looks like all the links though are uk links. Lmk if not correct. Would love to see what other products you like to use with your Omni. When cooking fish or meat, do you use cast iron?
Hi Greg! Wow San Fran! Love it there! Have you been to Tonys Pizza Napoletana before??
Sorry about the links, i just checked, and it seems i had the 🇬🇧 & 🇺🇸 links mixed up! Should be working now! 😁
@@TomVoyageuk awesome. Thanks Tom. Of course, Love Tony’s. Thx afain
@@gregcshort no worries! I’ll be in LA in a couple of weeks and hoping there would be a Tony’s there to try! Is there any in LA you can recommend??
Dunno about the Karu but the Fyra is designed so you can hang the door from the bottom when you take it off so you don't have to faff around when you turn your pizza.
That is a great feature on the Fyra!
nice review!Could you tell me please the height between cooking floor and oven's dome?
Sure, its 5" (128mm)
Maybe I missed comments on this unit vs the Roccbox... that Karu 16 looks very good. Will you ever compare the Roccbox to the Karu 16 .. I guess gas vs gas versions since the wood Roccbox isn't ideal (even the improved unit). What's your thoughts on the 2 two and which do you prefer?
Thanks for the comment, i actually feel qualified to answer this as i own both karu16 and a roccbox, and used both quote a lot. To give a short answer, my preference is the karu 16. Its larger, has a door, better for cooking things other than pizza, and in my opinion looks nicer. I will say the roccbox is lower cost, and has really good insulation, meaning it holds temps for a long time. Two things i dislike about the roccbox, is the long legs seems to make it top heavy, and it slides a bit on a metal surface if you catch it with the peel, and secondly, since the wood burner sits underneith the oven, close to the table, the table top gets super hot, meaning you can only really use it on a metal table. Where as the ooni says cool, and ive used it on wood, metal, glass and plastic tables with no issues. 😃
@@TomVoyageuk Hi Tom, thanks for your response and your advice. I did order the Karu 16 a week ago from Ace Hardware that started their 20% off sales around the same time as Roccbox started theirs. I decided on the Karu for some of the same reasons as you mentioned -- bigger, door and better looks. I have heard people's differing opinions on the door and can understand it either way. For my situation, the door will be an added benefit, so it was a selling point for me. I will use the links you provided in the other posting to order some accessories as Ace Hardware only had a few of the official Ooni's on their site. I already ordered a few of those Keter carts off Sam's Club -- a 4" smaller version, but it's supposed to have a 304 top and it was $50usd less than the Amazon grilling station.
Hi, thanks for the info👍🏻, how about the stone temperature if you cooking many pizza one after another? Dose it maintain the temp or i have to wait and reheat after each one?
Great question, and on the Karu 16, i find the stone holds temp well for around 2-3 pizzas, after that i need to leave ti to reheat for 10 mins. Quite often though if im doing a party (15-20 pizzas), ill have factor this in to make sure im not serving undercooked pizza,
How are you exhaust temps in the ceiling area of your gazebo/structure? Would you worry about those light wires if they were up there?
I've used all of the Ooni oven under the shelter, and never had an issue, There's good airflow, so it stops hot spots on the ceiling. All i seem to get is soot marks on the underside of the roof, but it never gets more than warm under there.
@@TomVoyageuk that’s it. Great info. Thanks for the response.
Am very happy with the kart 16 & agree on the size being an advantage, however IT IS vulnerable to the elements & I wouldn't leave it uncovered
I agree, best to keep it covered, i keep mine in the cover, in the garage too
I have the ooni table the karu is on. Do you have a link to the other table that is attached?
Hi Daniel, this is the other table I have - www.amazon.co.uk/dp/B07BZ5B3LS?tag=onamztomsande-21&linkCode=ssc&creativeASIN=B07BZ5B3LS&asc_item-id=amzn1.ideas.364F3MG6E6ZK0
Pretty cool dude.
Thanks for watching 👍🍕
I used this once and was amazed how quickly it worked my only concern is my bottom crust was too burnt. I'm going to use less flour to coat my peal also I'm trying 00 flour in my next crust. I'm making the sourdough version on their website... any suggestions I would so appreciate
Hi Tammy, try using cornmeal rather than flour and also a perforated peel helps any excess cornmeal/flour to fall through the holes before you launch. How was the sourdough crust?
I have a Koda 12. I like it, but it's hard to get the front of the stone to a good temp. Often by the time I can get a peel under the front of the pizza to turn it, the back bottom of the crust is already burned. I'm assuming that the door on the karu helps with that?
Are you using a digital thermometer to test the stone temp? What’s the difference between the front and rear of the stone?
@@TomVoyageuk Yes. A lot! About 200F.
Tom the side table next to your Ooni table, do you have a link to that at all please mate?
Yes, its called the Peter Unity XL, and can be found here - www.amazon.co.uk/shop/tomvoyage/list/364F3MG6E6ZK0?tag=onamztomsande-21&ref_=aip_sf_list_spv_ofs_mixed_d
@@TomVoyageuk awesome thank you!
Hi have you tried cooking pizzas back to back with solid fuel? If yes, whats your feedback?
Yes, and i usually get 3/4 pizzas in (one right after another) before having to let the stone get some more heat back into it. This is the point i will add a couple more wood chunks to the fire, to let them burn the nasty some off first, before the good hot flames appear.
Hey Tom. Can you tell me where you got your apron from please?
Hi Darren, this one is from Ooni 👍
Do you need to remove the gas burner when you want to use charcoal/wood??
Hi Fran, yes you do, it's easy to remove 👍
How hot does it get in the space of the oven? I’m wanting to get one but am worried it would crack my stone table
It won’t crack it
What’s the table you have to left of the table holding the Ooni oven?
Yea I also want to know this!
Hello, It's the Keter Unity XL, Check out my video -czcams.com/video/hdFqKHT7xZA/video.html
When you reference to gas, is it propane gas?
Yes propane gas 👍🏻
Can you have the baffle up or down for it to be open?
The handle can be up or down for open, but horizontal is the closed position
What is the weight of the oven? I’m thinking it could easily slide off the table….
Its 28.4 Kg's unboxed, so quite a heavy beast! But its always felt quite solid and secure on the table.
Do you not bother using the Kamado for pizza anymore? Is the karu miles better
I don't to be honest, purely for the amount of charcoal/time it take to heat up! I have however just bought a Do Joe which i'm really looking forward to trying out!
@@TomVoyageuk I have a do Joe but I’m contemplating a Gozney dome or karu 16
How is it? Any tips for my first cook? I've still not had the chance to try a dome yet!
Brilliant videos and you were a BIG reason why we invested in our 12 inch Ooni Karu rather than the cheaper alternatives and glad we didn't go "cheap". We have yet to have a rubbish pizza. Love, love, love it. Can you tell me if you have done a how to clean it vid I can't see or do one please?
We have added the gas connection and have only used that for it's great control and new user forgiveness but plan to try the wood/charcoal part soon.
I'm so glad that my videos helped you choose which oven to get! The Karu 12 is a great oven! I haven't done a cleaning it video (maybe i'll add that too my list to film!) is it the stone that needs cleaning?
The gas attachment is a great way to learn and build your confidence, happy cooking 🍕
@@TomVoyageuk It the sooty on the body of the unit mainly. I guess I have been putting the flame too high and the roof and front of the unit that get black.
I have the kuru 12. Is it advisable to cook pizza with door cover open or closed
On the karu 12, if you're using wood/charcoal - always keep the door closed for cooking (it ensures the correct airflow) If you're using gas, keep the door off for cooking. 😎
Does the smoke stack easily detach when storing?
Yes it does, it just twists off 👍
Have had trouble with it being too hot and burning the pizza. Too much charcoal? Close the airflow slides insides? Had one just burst into flames as soon as I put it in!
Thanks for the comment! It could be a number of things, is the top or the. Are burning first? I tend to like to run a cooler oven with a longer cook time, maybe like 350/400c for 2-2.5 minutes
@@TomVoyageuk first, thank you for your reply! It’s really the crust above and below that burns. One immediately burst into flame! It was around 875-910 F. Obviously too hot. I had the flue open and the slider allowing more airflow all the way open inside. Should that be closed possibly? Really do enjoy your videos. Thank you
That’s defiantly at the hotter end of the scale but should still be ok with regular turning. It could be the dough itself? Are you using a recipe designed for high temp cooks? Also are you using just wood or a wood and charcoal mix? I find a mix gives a more even temp
@@TomVoyageuk thanks! I’m using a mix of charcoal and wood. Spinning moving frequently. Must be then the dough. I’ll try different recipes and see how it goes. Thx for your help!
Nice job god bless
Thank you ☺️
You need a half glass door for gas , is that correct
Not essential but it helps improve the heat management
Was just scrollin thru amazon last night, and saw the "nutrichef" pizza oven, it's got the dual side burners like the Ooni Koda 16. but no Wood/charcoal option, it's only $200 was thinking of picking one up and seeing if it ups my pizza game. wish the Oonis were back to 200-300 bucks. I'd love to get a multifuel one I just can't stomach $800.
I've never tried a nutrichef version, but would be interested too! The issue i have had in the past with cheaper ovens is they are difficult to get a consistent temp on, and fluctuate quite a lot. The ooni isn't as cheap as others, but will give a constant result, and decent pizza time after time!
@@TomVoyageuk that's definitely a fear of mine, I'd love to see it showcased man. I can't find much on it on youtube, very affordable though. But yes there's definitely a feeling ya get with the bigger brands that ya know you're getting some tried and true tested shit that ya know works as intended.
Haven't made the move on any yet thinking I may towards the holiday trying to decide between a nice 3/8 inch pizza steel or a pizza oven at this point.
I appreciate the reply.
I also have the Ooni Karu 16. Was cooking steaks on gas the other night and the gas flame turned itself off twice. Ruined the meal. Wrote to Ooni on Saturday and they have not contacted me regarding a fix as of 3 days later.
Did you have the chimney baffle open? i know its an obvious thing to ask, but its caught me out a couple of times
Does the karu16 fits in the smaller table ?
Thanks for the comment, the karu 16 find on the smaller table but not in it
How can I clean the black from the glass door please.
Hi Karen, it can just be brushed off 😊
Out of all of the OONI pizza ovens, is this one the easiest to use - using gas? TIA. :)
I find all the Ooni pizza ovens easy to use. The dedicated gas ones give a more even heat distribution but still these are very easy to get the hang of
Can you take the chimney off if transporting
of course you just have to turn it and it comes off
@@Ares0025 Sorry saw it in a bag with a chimney still attached thought that looked awkward thanks
As an ooni ambassador you don't get a discount?
The price in the U.S. is a bit cheaper. For the memorial day sale I paid about $730 USD total for oven and gas burner.
Some of the knockoff ovens look to surpass the entry level ooni range. Karu 16 is the only oven with no competitor.
Thanks for the comment Mo, however I’m not actually an Ooni ambassador, I am just affiliated with them in terms of links directing viewers to the website.
I’d agree with your view on the Karu 16 however, it’s a lovely oven to cook on and great quality too!
Can you how us how you cook bred in this oven?
That would be a great video! Thanks for the idea
Thank you for the answer, if you will make this video i am also curios if is possible to do it with the gass attacment.
Hello. I have enjoyed your videos, or the ones I have seen. However you definitely seem to be a very PRO OONI oriented person. I recently purchased an Ooni Koda 12 and I'm still figuring it out. I have no options for buying ready made pizza dough where I live even though it is a fairly good sized city. I have contacted so many pizza dough manufacturers but they won't sell me dough. Ooni will but I feel it is as expensive as me just going out and buying a Pizza Hut pizza and save myself the money.
I will try your pizza dough recipe but wondered if you have any contacts for companies who will sell pizza dough here in South Texas direct? So far no good...
Thank you very much.
HR
Thanks for getting in touch! I guess i am very pro ooni, but thats where im most experienced! i do have more videos in the pipe line with other brands of pizza oven, so stay tuned!
With regards to the frozen dough, are you in the UK? i use a company called ADi Maria & Son, italian food suppliers. They do 40 frozen dough balls for £45 for free delivery. good deal and a decent dough too!
Hi Tom Voyage! Would you offer Ooni Karu 16 giveaway in US? 😱🙌🏻
I'd love too, but i like using it too much 😁
Please get ooni pro and do videos about it.
I'd love one, its the only Ooni i don't own! but haven't they been discontinued now?
This pizza is great if you use gaz but a disaster when using wood
I like using both, what are the issues you are having when using wood?
My problem with this oven has been, the tops of the pizza cooking far faster than the crust.
Another video suggested increasing the starting stone temperature yo 450 C.
I haven't tried this yet any ideas?
Thanks for the comment, if this is your first oven, i would recommend trying to cook slower at lower temps first. There comes an obsession (I'm guilty of it too) in trying to get that perfect neapolitan 60 second cook, but really in you have a thicker base, or many toppings, a longer cook at 300 degrees centigrade will provide a much better cook, than a really hot oven.
Once your used to getting your temp control right, then raise the heat level and try again, hope this helps 😁
if you use wood the glas will be black super fast
Wood and Charcoal mixture is my usual go to, and i don't get any issues with soot on the glass this way
Absolutely criminal that the gas attachment is extra
I guess for the people that only want to cook on wood this is all they need. Thanks for watching!
Why do you always ask for money? For what? what is the expense, an iphone???????? what else, editing? what else? You get money when you get one million subscribers? cauz the videos are amazing. Try that .
Like millions of other content creators, we create videos about a subject that we are passionate about. However, this takes time, resources and equipment to do well. By using my links viewers can help support the channel and provide means for me to purchase more equipment to review and inspire though my videos.
Well you sound like a company sales person. A review without any wood or charcoal demonstration or hands on cooking? I'll stop there. Got zero what I was after.
Hi Greg, if you look through my other videos i've done other videos that I do cook in, this is purely an update 6 months later 👍 thanks for watching
Hi Tom, does the 12g with it's limited cavity height cause the pizzas to burn/turn black?
If so then wouldn't the 16 be a better buy?
Hi, no the Karu 12g height doesn't mean the pizza will become burned, this is just a matter of being experienced and being able to turn the pizza, and build up experience in knowing when to rotate. The main difference in the Karu 12G & 16 is the cooking area size, the Karu 16 is more suited to larger pizza, and those who may want to cook more pizzas one after the other, and cook larger items other than pizza, such as chicken or breads.