Glad it was helpful! Thanks for watching!

It’s Definitely a worth while investment!

You’re welcome glad it was useful for you

Happy Birthday, thats a great gift! I didn't know the rules, bur now i do 🤣 Glad I helped, happy cooking! 👍🍕

The Karu12 is still a great oven, but the glass door os a nice addition to the 12g👍🍕

It does not. I bought it today, brand new, and it had the old basket. I mentioned this to Ooni customer service, and they pretty much said “tough luck”.

I still have my Karu 12 original, it was my first pizza oven! love it

Not according to the Ooni website

@@Anteater23 i ordered from Ooni and mine came with it 🤷‍♂️ i must have just got lucky 😂

Yeah I think it’s luck and stock availability, older stock may not have the XL fuel basket. But I think the XL fuel basket is out of stock in the UK at the minute.

Welcome aboard! Thanks for the sub!

When is it due to arrive Paul? The Zest table is a really good choice, I'm enjoying using mine 🍕👍

@@TomVoyageuk Arrived today - I got it set up and did a quick "seasoning" fire then it started chucking it down again! I tagged you on Insta.

@@paulwatson5030 I can't see a tag on my Insta, I've requested to follow you 👍

@@TomVoyageuk - All done. Hope you can see it now. If not, I'll re do it! First cook tonight, weather permitting!

Great idea! I’m always looking for new video ideas so thanks for sharing!

Thanks for watching! The has option is really convenient 👍🍕

Haha! I’ve been wanting to film this for a while too!

Thanks for the sub!

Just got it today, and it's got the larger firebox.

Thanks for the update! Yes it’s a great time to get an Ooni right now with the deals on!

Oh wow an Uuni 2, I bet it's great to compare and see how the Ooni has evolved! Enjoy 👍🍕

@@TomVoyageuk It has evolved a great deal and all in a very good way. I think the biggest difference is in the insulation and the firebox. Those two things make it this a much more user friendly oven. The UUNI 2 had a very small firebox and small hopper for more pellets. It required constant tending to keep a fire going and you had a very short window to cook a pizza where you had good flame coming over the top before you needed to refill the hopper, it just blew thru them really fast. If you did not tend to it the oven would need to be completely re-lit after 10 min. When you refilled the pellets it would smoke like crazy and you could not cook then or else the pizza would taste acrid and horrible. It would also sometimes do what i call "lock up" where there was no flame and if you opened the door you would hear kind of a exploding sound where the fire would relight and you would have flame again, kind of like a backdraft in a house fire. To make multiple pizzas went like this... Light the UUNI and get up to temp, reload pellets, wait for smoke to clear, cook a pizza, load more pellets, wait for smoke to clear, cook pizza, repeat The Karu12 suffers from none of these issues. I only get white smoke when i first light the charcoal and while it does take a fair bit longer to warm up once there it holds temp really well. I used it last night and cooked some chicken breasts in a cast iron skillet and 4 pizza's on one load of charcoal. I did have to add some wood chunks in occasionally to get those nice flames to cook the pizzas but i was able to run the oven for over an hour with minimal tending which was fantastic and even after i was done cooking it still held temp for a while. The door is also another huge improvement. The UUNI 2 had a horrible door that you had to kind of hang off the front and it was a real pain to get it to seal well. The 12g door is just a game changing upgrade in my opinion. Overall its great to see the evolution of the product and im super glad to see the improvements made. Even if they didn't make these improvements i probably would have bought another just like the one i had since it works so well for pizza once you mastered its operation. Mine was simply worn out and was ready for a replacement, i also really liked the idea of no longer having to use pellets for fuel since wood and lump charcoal are two things i always have around. The 12G is really a joy to use and i am super happy with mine.

haha thanks!

Thanks for watching!

Glad you like them!

Thanks for the comment! That is actually interesting? I know propane and butane are used for different things but I had no idea more soot was the result? I just though one burned hotter than the other and one was batter for use at low temps

@TomVoyageuk Yes, I bought the Ooni burner and thought I could just use the same Butane gas bottle I use for the barbecue. There's a reason the instructions say Propane. The entire interior was covered in soot, and so was my face! A gas engineer told me that the burners jets will be set up for Propane, as Butane needs a different air/fuel mix.

Ah ok I see!

Good deal! And great you got the larger fuel tray too!

How are you finding the handle and chimney now amonth in? im still tossing up the original 12 or the more expensive 12g

@@staceykemp9466 I think the 12g is worth the extra honestly. I had the original and having the see thru door, thermometer, larger fire basket, and overall better insulation are such a quality of life when making pizza. Today I busted out 12 pizzas for a staff party no problem. The fire basket handles will hold up I believe. I took apart to see how it was constructed and I think it needs a slightly longer screw to sure it up, but nothing compromising.

Thanks for watching, I bought both of these ovens, the Karu was the very first oven I bought and the 12g is the most recent one 👍🍕

I'm glad my videos have helped, thank you for watching. I've got a couple of dough recipes if you search through my videos 👍🍕

If you cook correctly using kiln dried wood, and charcoal there is very little build up of soot on the door, and even over time a simple wipe clean with a dry cloth does the trick once it’s cooled. The problem comes when the fire doesn’t have enough airflow and gets very smokey, this creates lots of soot and blackens the glass quickly

You won’t regret it 😉

It was a good pizza, my wife liked the pizza that came off the Karu 12 too

I can normally throw a pizza right in after the other pending temps and fire..

I have the 12g and stretch my dough in batches of 3. I top them just before the bake so the stone has a minute per pizza to reheat while I top the next one. While stretching the next batch of 3, the stone has a longer reheat time. This I find makes for a nice flow and a consistent stone temperature.

Loads of people ask this question and I haven’t yet tested that but I think it would make a great video test!

Is this video in the works ? Interested to see ​@@TomVoyageuk

Hi Thanks for the comment! I found my temp gauge on the side early gets over high yellow, or low red too, but thats why i measure the stone temp, as its a more reliable way to tell if the oven is ready. I sued the ooni charcoal, but also use the BigK restaurant grade in the past. As for the wood, i cut my own as i have a stock pile of birch and oak, cut into 10-15mm chunks.

@@TomVoyageuk Thank you! I don’t have a temp gun and rely solely on the temp gauge on the side. My pizzas are still coming out great (can’t get my own pizza dough right tho) but I would like it hotter just to crisp the base some more. Will keep trying! Keep up the great work anyway, you deserve more subs 👍

@@pricey78 I would have said a digital thermometer is a good investment, they’re not too much off Amazon either! Have you tired my dough recipe yet?? It’s on the channel a few videos back, May work for you? I’ll be doing an updated one soon too!

@@TomVoyageuk For the price I’m going to order one 👍. I did follow your recipe and also many others, don’t know why it keeps going wrong! Firstly I do it by hand so just ordered a mixer off Amazon to see if this helps! The problem I face every time is stretching! It keeps shrinking back, it’s been rested and all the other processes but it shrinks. Then I end up splitting some bases fighting with it to stretch out. Will be looking forward to your next video for advice!

Thanks for the question, and yes you can use 100% charcoal, absolutely, but the only thing here is you won't achieve the full temperature capabilities of the oven. Just charcoal will get you to about 250°C, ideal for cooking meat, seafood or NY Style pizza. Using a charcoal starter should be ok, just be careful when adding the fuel as the hatch is only small, and if the oven heats up too quickly from cold, it could crack the stone perhaps? just a thought!

@@TomVoyageuk Thanks for the reply. I'm probably going to purchase 12G. I will experiment with Charcoal plus firewood, which is almost impossible to find where I live. Purchasing it online the only option.

@@littlestar5737 awesome! When you purchase it please use my link! It helps me out and helps to support the channel! Thanks! 😊

The same for em everytime i edit a video!

I wouldn't eat either.

@JoanneTelling1 oh dear Joanne

Thanks for watching

How are you going to get two coal and wood fired ovens to exactly the same temp? They were close enough to do the review as they were both at the temp hot enough to cook pizza