I love my Karu, and I have made many many pizzas on it. I always use a mix of charcoal & wood. My go to temperature, is about 350c.

damn...pizza, beer and a back yard view to die for. Heaven.

I have the Fyra pellet powered. It seems like the best compromise. It has great flame roll and a hopper and the pellets are denser than wood. I keep a little charcoal in the tray to maintain some heat and make it an easy relight if need be.

I've got a Karu 12" and I find that with the smaller tray, starting with charcoal leave you very little room to add your wood. Yes, it gives a consistent heat and burns much slower, but that can actually be a hinderance if its sitting there in the tray not turning to ash for an hour when you just wanna throw some wood on to get a flame going 😂😂😂 I tend to just use wood and keep it going, doesnt tae more than 15-20 to get to temp, then just keep it alive as long as needed. If you're adding wood just before you put a pizza in, that will happen naturally anyway

Thanks for the film demo and comparison Tom 👍 really helpful! I just got the Karu a few weeks ago and following the 15 to 20 mins instructions was really struggling to get the temperature high enough for Neapolitan pizza but now I see I probably have to be patient and burn it for another 10 to 15 minutes in reality. I too have found the kindling size of wood it accepts burns through really quickly. I have been doing the lump wood charcoal hard wood combo. I realise now that perhaps the quarter logs for the ooni pro is a real advantage because they will burn much longer having greater mass and therefore require less frequent stoking and a more consistent heat. I’m still learning how this oven though works though and I’m interested to learn how the chimney vent can affect heat/fuel management. Did a couple of focaccia on it last week, burnt the first on top but the second was great !

Excellent video. I have the Ooni Pro 16 & I have performed this test on my own & came to your same conclusion, which is using the combo method, starting a good coal base & then using wood on top for the flames. And as long as you give the oven a good amount of time to heat up, like +30mins (specially if cooking several pizzas) you will get good success.

Ok, Im sold ! The KARU is the one to get. Will order soon. Thank you for the great videos showcasing the product.

Thanks for the helpful video. A couple of things I've found with my Karu: If there is any breeze make sure the chimney is downwind of the wood filling door , the smoke blows away from the wood filling door towards the pizza door. It will get hotter that way. The type of wood is important, don't use softwood it makes lots of ash and bitter smoke and cooks cool. I live in New Zealand and can get 3 year seasoned Manuka/Kanuka. These are dense hardwoods that burn hot and slow with a sweet smoke and almost no ash. The best thing I've found. Oak and Hickory seem quite good for you poor souls in Europe and America that can't get Manuka!

I can't say I have had an easy run of pizza-making with this oven. Wood, like you mentioned becomes a Chinese Fire Drill. I will try the charcoal - wood combo. Thanks for posting your video!

Normally I don't read the instructions but this time I did..... the ooni start guide actually says to use charcoal for heat and then add wood for flame. But I guess it's easier to watch a KZfaq video 😂.

Great video. A freind of mine bought the koda. We had pizzas whilst camping. Searched for one straight away, and as I love cooking on charcoal on the BBq I had to buy the Karu. Fired it up twice so far with wood, but after watching this video I'll definitely be adding some charcoal to start of. Very informative video, thanks.👍

Nice video to understand the differences. Just two notes: the first pizza is slightly overcooked. Maybe keeps the door open and turn the pizza frequently using a small round peel. That's how you should cook with a wood oven because the flame/heat source is just in the back of the oven

encore Bravo je n'avais pas encore vu cette vidéo , qui est toujours très utile de voir les détails pour les gens qui débutent comme moi . Un salut de France

I've warped and ruined the aluminum "One Touch" vent cover/ash scrapers twice now cooking pizzas at 900F on my Weber kettle. But when you have a really hot pizza stone, hardwood flame flowing along the inside of the domed lid and enough people to make a dozen pizzas rapid fire, well, Magic.

Thanks just purchased this exact oven really good too know.

C'est Génial de visionner vos vidéos sans comprendre l'anglais vos gestes sont tellement précis que le débutant comme moi arrive très bien a comprendre les bons gestes "charbon + bois " pour faire des bonnes cuissons.Peut être qu'un jour vous nous ferez voir votre tableau de recette pour bien réussi vos pizzas avec la fiche des quantités de farine ,eau, sel, levure et les temps de repos parce que je suis toujours a la recherche de la perfection Merci d'avance j'ai apprécie votre réponse en Français BRAVO

My prefered method is also lump and wood - I have lots of smaller chunks that are not suitable for the kamado so it makes sense.

This was a super helpful video, thank you so much for posting! 🔥

That was so helpful thank you. I wondered why using charcoal and thin kindling wouldn’t give me a high enough heat. I’ll use thicker wood in future

Any possibility of releasing the recipe for the dough? Looks amazing! Definitely sold me on this unit

Thanks for good demonstration and explanations!

Well organised demo. Everything explained clearly. Thanks.

Just bought one. This is a very helpful video. Ooni should have a link to it - on how to light it up, add fule, the kinds of fule.. Thank you for the video.

I use oak off cuts I generate from work and ready to cook in 20mins, best pizzas I’ve ever had

If you want the flame to last a bit longer and really get your temps up, place 1 piece of chunk wood inside the cooking chamber at the edge of the stone (beside the fuel tray). I've found it gives me more heat and the flame doesn't die out as quickly.

Well done, gonna order one later today!

Very informative! The wood licks the top!

I’m waiting for my Karu but have ordered some Braai wood. Super dry and hard that should last for longer. Definitely should give it a go I reckon.

Thanks for the vídeo. High level of pizza and processes to make. Nice place and Very well presented. Congratulation!

Great video Tom. Planning to check out your other charcoal one too and give it a go myself. I’ve mostly used kindling in mine, as I’m a total novice with this kind of thing. Any advice where I can read up on different wood types and places to buy? I expect this sound v basic but any advice is greatly appreciated! Cheers again fella!!

Nice jacket, I have the same Barbour (and the same pizza oven). Great minds...

Thank you for the helpful video! Have you tried hardwood pellets with charcoal? Also, any recommendations for leaving the front plate off while cooking? Does that help get airflow and keep the fire hotter? Thanks!

Thank you for the information.. VERY excited to unpack my Karu and cook... what are the "fire lighters" you use? Thank you .. Happy Holidays!

Cannot wait to see Wales people cocking pizza on bbq ..

First person that knows what he is talking about using charcoal n wood.

I am new to Pizza ovens but bought this exact pizza oven and arrived yesterday. After this experiment would say it was best to use just a hardwood rather than a mix of hard and soft?

Just bought one of these - good to know it won't break a glass table top :)

As a novice using pizza ovens, starting with wood burning requires more air inlet space than charcoal, is this right? And once fire starts do you still need to make some rooms for air inlet for woods?

Thanks for the review, don’t leave the pizza in that long, (burnt the cheese) the pizza is ready when the cheese is melted, longer than that you will burn the cheese.

So would you leave the gas burner off the shopping list and just go wood? Or have you found at times the ease of gas is handy to have? Thanks for the video - really informative.

really useful video! however i'm not sure i caught any specific temperatures in the comparing the two fuels or just what an 'ideal' target temps vs times are for typical pizza... after my first cook combining charcoal and wood i can say i never got anywhere close to a 932F center stone temp that the box hints at (even cooking >2 hours at 60F ambient)

Thank you for this informative video. I’m new to this oven and used hardwood pallets but i find the stone gets residue from the smoke and gets on my pizza and of course its not easy to wipe the stone when that hot. Any suggestions would be appreciated. Thanks.

good point !

Anyone use a charcoal chimney starter to get the wood or charcoal started prior to loading it to prevent creosote from forming in the oven? It looks like his process works fine. I’m just curious.

Hi mate, love a Big Wave! I'm really undecided between the Koda and the Karu, does cooking with the wood create much more of an authentic taste compared to cooking with the gas? Cheers.

great video, Tom! what hydration are you using in your pizza dough? thank you very much for the response. keep safe!

Thanks for the video! With the coal and wood combo, how often do you need to add wood once you get the oven hot enough (when cooking pizza)?

Great video but I don’t have your luck with this oven. I followed your instructions with charcoal and wood exactly but couldn’t get the oven hot enough and as soon as I put the door on the flame dies down! Don’t know what I’m doing wrong?

Looks like the all wood burn caused more ash to land on the stone. Do you dust that off before launching a pizza or leave it?

Hey @Tom, 5:55 What is the size of that glass panel? It seems to be the perfect size to put the Karu 12 on.

Thanks mate! But can you show the bottom of the pizza next time if you make another video? Its key imo :)

Thx.

Thanks for sharing; enjoyed it. I suppose you guys are not much into gas ;) Do you brush your stone before starting the bake?

What if I just use coal and no wood will it still cook the pizza fine?

Great videos! Tried mine for the first time yesterday with kindling wood and had a lot of ash/soot and could almost taste it in the pizza - the inside is covered too - any tips? Had bought a pack of kiln dried kindling from the local shop, do I need better/diff wood?

How do you deal with soot? I did lump charcoal and topped with chucks of hickory and I get this black smoke it didn't affect the temp or taste of pizza but it didn't seem normal.

I just got a onni do you ever have the vent closed when cooking? and if so when?

Thanks I just got my wppo pizza oven and still figuring out what is best to use

Where can I buy 6" kindling for my Karu? The shortest I seem to find is 8", I'd prefer not to have to cut to fit. Any suggestions?

Amazing!

Good informative Video Tom what is your thoughts on the Ooni Pro £500 is a lot but if the oven is bigger its going to be better to cook more than just pizza is Karu smaller ?

Hello Tom Can you tell me what temperature you reach using lumpwood charcoal and hardwood? I don't know is this a windy weather but sometimes I'm struggling to reach 400°C

Is there a difference in taste when using the charcoal/wood vs the gas?

have a karu 12 coming soon, any issue cooking on that glass top? does it not get too hot,. cheers

Good video, I'm using good lump and wood!

Hey! Great video! I am gonna try a mixture next time I cook with my Ooni! I also made a video about mine running on wood only! Keep it up! :)

That's one of my favorite beers!

How big is the stone ,

real test is between charcoal/wood vs gas/propane.

which tasted better?

Why are you looking for white smoke coming out of the top?

Why not do one with just charcoal? That flame roll is not necessary, believe me. Even heat is best. I have an Ooni Pro, and I use anthracite coal in mine. Works awesome.

Love your vid, thanks so much, but that beer 😖

Is there any flavor difference?

Pizza looks good

thanks for video , but you must learn many things ..... Dougth is not ready to cook, drafting make for a child and ooni use very bad , because you burned pizzas , please first to post test....

hardwood.. will not burn hotter... only longer. softwood is hotter.

Is that a 12 or 16 oven?

Always looks to burnt on pizza crust on the Ooni

👍👍👍👍👍

if you want a hand i'm here and this a good thing about channel

Hard big piece of wood you need for pizza

I love Big Wave!!

2:22 your yard door looks like a pizza oven

Pizza must be cocked in wood oven

2 likes?? C'mon!!!!

Something is not right. Where are the ladies? Killer house, cool dudes beer pizza, where are the girls??? Don't tell me you guys don't dabble with chicks! Disney ad just kicked on. Not a good sign.