Ooni Karu 16 Unboxing | Best Pizza Oven On The Market?
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Күн бұрынBuy Your Ooni Karu 16 - shrsl.com/48stt
Is it the Ooni Karu 16 or the Koda 16? Maybe the Roccbox or Gozney Dome? What is the best pizza oven on the market for home cooks? In this video I unbox Ooni's new flagship oven, the Karu 16 mulit-fuel pizza oven. This sturdy, tabletop unit is fully assembled on camera, then I fire it up and give the pizza oven a test bake with some homemade pizza dough.
🔗 ADDITIONAL LINKS
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Ooni Pizza Ovens - bit.ly/3hV6boj
Instagram: / kitchencraftfood
Website: kitchencraftfood.com
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❤️ I THINK YOU'LL LOVE THESE VIDEOS
Ooni Koda 16 Unboxing and First Bake - • OONI KODA 16 UNBOXING ...
Pizza Dough Made with a Biga - • THE BEST METHOD FOR OV...
Overnight Sourdough Pizza - • AMAZING OVERNIGHT SOUR...
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🔪 MY KITCHEN EQUIPMENT (Affiliate Links)
Ooni Karu 16 Pizza Oven - amzn.to/3FacwXd
Ooni Koda 16 - amzn.to/3uz9y9P
Ooni 14" Perforated Pizza Peel - amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - amzn.to/3VGY6Fe
Ooni Turning Peel - amzn.to/3BGj0fR
Pi Pizza Oven by Solo Stove - amzn.to/3BixO3U
KitchenAid 8 Qt. Stand Mixer - amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Pizza Dough Containers - amzn.to/2UX8A9c
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
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9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Wilton 8" Springform Pan - amzn.to/3rRhPDB
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Cast Iron Tortilla Press - amzn.to/2Y8U2yV
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
Benriner Mandolin - amzn.to/3nIopJP
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
Le Creuset Enameled 11.75" Cast Iron Skillet - amzn.to/2JVZFLT
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⏰ TIMESTAMPS
Intro - 00:00
Unboxing and Assembling the Karu 16 - 00:18
B-Roll - 09:30
Preparing the Pizza - 10:13
Baking Pizza in the Karu 16 - 11:19
Tasting and Results - 11:58
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#ooni #pizza #kitchenandcraft
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@KitchenCraftFood 2 жыл бұрын
The Karu 16 retail price is $799 USD with free shipping and a three year warranty. Worth it? Comment below with your thoughts!
@thomasj.fulnecky4547 2 жыл бұрын
Tim this New Karu 16 looks like the ticket for me to go. I will have to save up to buy one but I am excited about this great Job Tim! 👍
@ll_spud 2 жыл бұрын
Definetely worth it for professional pizza at home. Love the size and features.
@thebigdee9106 2 жыл бұрын
I will get one.
@rollingreclinerRecumbent 2 жыл бұрын
A little pricey, especially having to add yet the gas unit. I wish they would make a gas unit that can also burn some wood for convenience and flavor.
@yourmusic6110 2 жыл бұрын
@@rollingreclinerRecumbent this is like apple , improvement but never give u all
@WTAE1982 2 жыл бұрын
10k more subs since the last time I watched. Keep it up dude! Good work.
@KitchenCraftFood 2 жыл бұрын
Welcome back and thanks!
@richardcatania5086 2 жыл бұрын
Love to see you do a comparison cook between the koda 16 and the karu 16
@RVDL 2 жыл бұрын
This is very unexpected for me. I just enjoyed watching a review of a frickin' pizza oven. There's some sort of wholesomeness to your video's. I subscribed. Thanks.
@nobotshere8364 2 жыл бұрын
Looks great.. your dough is just another level
@KitchenCraftFood 2 жыл бұрын
I appreciate that!
@gmangman2098 2 жыл бұрын
We got ours just before Christmas. Have used it like 6 or 7 times now and have reached the conclusion this just is not the oven for us. I just don't have the patience for the required learning curve. Also, I thought this also worked with wood pellets - like my Traeger - but it does not. We used store bought dough - already formed. We also tried fresh made dough by hand and in the bread machine. Regardless of dough, we found that the pizza was undercooked but would also burn in places. For comparison, I tried a method of cooking in a 12" cast iron skillet - first in our oven set to 500F (preheated the pan) and also in the Traeger - same temp and pre-heat. We enjoyed the cast iron method much better. And, as others have mentioned, this unit is a BEAST. It is huge and weighs quite a bit. The door and temp monitor seem like great additions, but, the temp reading is for the ambient air, not the stone, so, you still need a temp gun to get the temp of the stone. As to the door, because you are rotating so frequently, the door became a bit of a nuisance. Also, I strongly suggest a thin, metal pizza peel if you get this oven. I only have a wooden peel and that made it very difficult to access the pizza and rotate it. Quite a few times, all it would do is push the pizza back towards the fire box and then you had to use the fire box as your "backstop" to get the pizza. Maybe I just haven't given it enough time, but at $800, I want to send back before it is too late. Ooni's guarantee is fantastic. They stand behind it.
@KitchenCraftFood 2 жыл бұрын
Keep practicing and try not to get frustrated. You'll get the hang of it eventually. There's a learning curve for sure, but you'll love the oven once you get the process down. Took me a while to feel comfortable, especially baking and shooting video at the same time :) You're absolutely right about the metal peel. Wood it great for launching the pizza, but a thinner, metal peel (or turning peel) is essential when handling the pizza as it bakes. Good luck and have fun!
@mikepetrozelli7206 2 жыл бұрын
Coming from a Gozney owner this has some great features to it! Having said that, I find cleanup to be the only drawback with all of these units esp. because it affects the outside of the unit as well. Not to mention the learning curve involved (properly flouring the peel, not overdoing it on toppings, etc.) I find myself using mine less and less tbh, I've burned a few because either they stuck to the stone, the middle wouldn't cook as evenly i.e. "wet" while charring the crust, or because it was loaded with toppings I had trouble rotating it with the turning peel. The fact it has to all be done within 60-90 secs. makes it all the more frustrating if you're like me not working out of a tub of refrigerated doughs.
@KitchenCraftFood 2 жыл бұрын
There's an art to it and learning curve for sure. I've had a number of pizza ovens over the last 4-5 years and still burn them every once in a while (as seen on this video). Still love the process though.
@lroche2164 2 жыл бұрын
I agree with you totally. It isn’t this instant perfect pizza we keep being shown. There is a huge learning curve, and I’ve been baking pizza and bread for over 30 years. I haven’t kept using mine either. My sweet, adorable husband takes cover lately when he knows I’m going to use the Ooni LOL. My kitchen oven with my thick baking stone does a better job than Ooni at the moment and I know it will turn out every time and not be left with disasters and having to rescue what should be an enjoyable pizza.
@Stafernisy 2 жыл бұрын
I just received my gozney dome today. Is the outside hard to clean? It looks like it will get dirty quick in white. I also have the roccbox and the front is never going to look new again.
@MileZeroKitchen 2 жыл бұрын
This makes me so daaaaaamn excited!
@KitchenCraftFood 2 жыл бұрын
Heard through the grape vine that you'll have one on the way soon. How about a Karu 16 collab in the near future????
@MileZeroKitchen 2 жыл бұрын
@@KitchenCraftFood you're on my friend :) And btw, the glass door / thermometer feature made me giggle.
@KitchenCraftFood 2 жыл бұрын
@@MileZeroKitchen it was really the only word that came to mind 🤣
@mikegraves9668 2 жыл бұрын
Dude your just spending money until you talk your wife into getting the loan for the custom Italian oven build in the backyard - I know - been down this road ! Much love for your work and passion !
@KitchenCraftFood 2 жыл бұрын
I don’t have a backyard that’s worthy of such an oven. It’s a mess out there 🤣
@davebennett2482 2 жыл бұрын
prefer the meter mount method on yours, on mine it is rigid, would prefer the fold up mount
@thegardenpizzeria8914 2 жыл бұрын
Does look epic I must say
@chesantiago 2 жыл бұрын
Great job! Just got mine. I see you're on a porch or covered patio. How much clearance do you have overhead? Hoping I could put mine on our back porch but worried about the ceiling. Thanks!!!!
@lroche2164 2 жыл бұрын
Wish Ooni would make their stones thicker. Yes, I know longer time to heat up, but would be so worth it for baking bread etc. I have the Ooni Pro and hope to get the Gozney Dome when it’s available.
@johncspine2787 2 жыл бұрын
Maybe, but, the stone isn’t being heated from below like in a regular home oven, but the top from the fire..
@criscable7714 Жыл бұрын
I recently just got a Karu 16 and am somewhat struggling to find an outdoor bar/workbench long and deep enough to put the Ooni on and have a workable surface. It looks like in the comments below that the bench you use is 30" deep. Can I ask where you got the workbench you have and if it's held up well for you being outdoors in the elements year round? I am really enjoying your videos!
@Wrightstuff13 2 жыл бұрын
3:50... The sound of a happy man!
@christoofart 2 жыл бұрын
Nice looking unit! A bit above my budget, but that thing can probably cook anything that fits
@KitchenCraftFood 2 жыл бұрын
It's a beast. That's for sure!
@ollieox9181 Жыл бұрын
Did it come with a peel or some accessories?
@ebka13tekpatl Жыл бұрын
Have you had any problem with the gas burner, how did it go out? I have read a lot about a problem of lack of air circulation inside the oven
@Bigheadedwon 2 жыл бұрын
With the vents all open about what temp would it be at? Love my Koda 12, but it can be a real nightmare making NY pizza in it because it’s such a pain to get the temp right. And sometimes even when I’m able to dial in 600ish, I can’t keep the flame going lol. Great video, I’m 90% sold on getting one, just want to find out the temp range with gas. But if it’s able to do NY bakes with wood or charcoal, I think I’m already sold on it regardless.
@Lisa-mi4km 2 жыл бұрын
I have the Karu 12 and find the door really helpful to keep the temperature evenly high. For firing, I use charcoal briquettes as the bottom layer and hardwood on top. This gives me the best temperature control in my oven. I only add softwood or use it when I need to raise the temperature for a short time. After a short learning curve, it now works really well with different pizza styles and I'm thinking about switching to the 16 version.
@jacobsteele7138 2 жыл бұрын
Looks very good.
@TomVoyageuk 2 жыл бұрын
Aw nice! Mine isn’t due to arrive until October 🙀
@KitchenCraftFood 2 жыл бұрын
Yeah, the demand is crazy right now. Thanks for watching and nice channel dude. Just subbed.
@bendilinnell3568 2 жыл бұрын
Do you like this one better than the Ooni Pro 16? I can't decide which one to get.
@yaraelmoslemany3434 2 жыл бұрын
Hi! Can i ask about that stainless steel work table that your using? My oven just arrived and I need the right table specs that carries the oven and gives me enough work space. Thanks
@CamHart73 2 жыл бұрын
How does the Karu 16" gas burner work compared to the Koda 16?
@grapeape3633 2 жыл бұрын
Looks good. Ooni seems to have the edge in the smaller pizza oven market. I like my oven by another company, but I might look at ooni next.
@KitchenCraftFood 2 жыл бұрын
Agreed. Plenty of options out there, but Ooni seems to be trying hard to improve their ovens with each new release.
@grapeape3633 2 жыл бұрын
@@KitchenCraftFood the one I have is nice, but I don't think it's very durable, I don't see it lasting a long time. They also haven't really done much in the way of accessories, extras and replacement parts. Ooni seems to see the bigger picture.
@Ryezn5057 2 жыл бұрын
Are you using the 16" metal peel?
@erikprv 2 жыл бұрын
I like the Karu 16, but I’m a bigger fan of the Koda 16, because its much easier to handle.
@etherdog 2 жыл бұрын
Tim, it would be nice to see the temperature curve when the oven runs out of fuel--that is, if you leave it closed with say a pot of stew inside, for how long does it stay hot enough to cook something like that? And can you close all the dampers to starve the fuel of O2 so the fire goes out? It looks great!
@lroche2164 2 жыл бұрын
This is the reason I am going for a Gozney Dome next, the heat retention. I want to bake bread and like you, stews etc in the residual heat. Ooni may have increased the insulation but the stones are the same as in my Ooni Pro 16. I am rather disappointed with this. In Canada the Ooni Pro 16 sells for $1000. I can only imagine what the price for this oven will be.
@TeacherFlash 2 жыл бұрын
I can't believe he didn't really show the bottom nicely... It really annoys me how they explain a lot of stuff and then just go ahead and eat the pizza instead of showing the damn bottom!!!
@heerakhambatta2910 2 жыл бұрын
Congratulations to your new toy 😀😀
@KitchenCraftFood 2 жыл бұрын
Thank you 🤗
@rbiv5 2 жыл бұрын
Oven looks amazing. It looks like the best oven on the market for sure.
@nastyeddi3 2 жыл бұрын
Its not the gozney dome is just way ahead!!
@KitchenCraftFood 2 жыл бұрын
The Gozney dome looks like a really nice oven, but it's not portable (something I really like about Ooni ovens) and double the price.
@nastyeddi3 2 жыл бұрын
@@KitchenCraftFood maybe but what i have seen it seems very portable to me and it gives that authentic pizza oven feel.
@KitchenCraftFood 2 жыл бұрын
@@nastyeddi3 The Dome weighs in at 128 lbs. Just my opinion, but that’s heavy and not very portable.
@chantellesear9249 2 жыл бұрын
If gozney sponsored youtubers I'm sure they would be singing different tune tbh. Can't tell me that piece of Tin worth $800. Where's the innovation a poxy door and a $15 dollar thermometer don't tally up to the price increase. As far as the domes concerned these aren't even on the same planet.
@tweston315 Жыл бұрын
Fantastic tutorial 👌🏾 👏. The oven really looks like it works very well. Man, I wish that the smell of cheese didn't make me gag so I could eat it 😫
@KitchenCraftFood Жыл бұрын
Thanks and appreciated! Have you tried a pizza without cheese? I can be delicious as well.
@scottspaulding7965 2 жыл бұрын
I would love to see you review it with gas option
@KitchenCraftFood 2 жыл бұрын
Thanks for tuning in. There's a video on my channel about the Karu 16 with the gas attachment.
@henningsouz2833 2 жыл бұрын
Thanks friend for all the good videos. Can you at one point also try to make nan breads in these ovens? :D Would really apreciaute that :)
@KitchenCraftFood 2 жыл бұрын
Yes, that's a great idea! I'll have to work out a naan recipe and test before I can share. Thanks for the idea.
@henningsouz2833 2 жыл бұрын
@@KitchenCraftFood Really appreciate that. Thank yuou for your reply :)
@shayanamp 2 жыл бұрын
gli italiani sarebbero orgogliosi . Perfetto!
@LAYLAOFFICIAL 2 жыл бұрын
Nice sharing 100 like
@KitchenCraftFood 2 жыл бұрын
Thank you! Cheers!
@davebennett2482 2 жыл бұрын
i believe the thermometer only measures air temp and NOT stone temp so another one is still required
@KitchenCraftFood 2 жыл бұрын
Yep. That’s right. You still need to hit the stone with an IR thermometer.
@saadamiens 2 жыл бұрын
thanks for the video, how long did the charcoal/wood take to get the oven to temperature
@KitchenCraftFood 2 жыл бұрын
I'd say a solid 30 minutes.
@saadamiens 2 жыл бұрын
@@KitchenCraftFood thanks
@johnpnj 2 жыл бұрын
I just ordered this. I love the option to choose different fuel options. I only wish it included the gas adapter. That being said, they're running 20% off sitewide all Memorial Day Weekend, so I pulled the trigger. Can't wait to try it!
@KitchenCraftFood 2 жыл бұрын
Congrats on the new oven! Options are good!
@johnpnj 2 жыл бұрын
@@KitchenCraftFood thank you! 👍🍻
@8phips8 2 жыл бұрын
I have to Koda 16. Do you think the door provides a lot of added value? I dont want to buy one Im just curious ;)
@KitchenCraftFood 2 жыл бұрын
I think the door provides additional insulation, which helps to trap heat. I noticed the stone maintained a more even temp throughout the bake as opposed to the Koda. The Koda 16 makes a great pizza though and still my go-to oven simply because of it's convenience.
@webdesignerandrew6957 2 жыл бұрын
My rear stone is broken after less than two weeks. Having trouble getting a replacement from the retailer I bought it from in Australia.
@KitchenCraftFood 2 жыл бұрын
Contact Ooni directly for a replacement
@comeontars 2 жыл бұрын
Looks great! I hope someday these brands make an even bigger oven that can cook 2 pies at a time.
@KitchenCraftFood 2 жыл бұрын
Two pies at a time? Now, that would be fun!
@comeontars 2 жыл бұрын
@@KitchenCraftFood it's just tough timing everything when it's not just you making pizza for yourself haha.
@KitchenCraftFood 2 жыл бұрын
@@comeontars I hear ya man. If I'm baking mulitple pizza, then I typically re-fire the first few to re-heat them. Two at a time would probably eliminate that extra step.
@rocketman3534 2 жыл бұрын
how did you get yours so quick i ordered it and it wont be here until Dec
@KitchenCraftFood 2 жыл бұрын
This is a sample unit, and not one that Ooni would sell. It has some minor flaws so not fit for retail. Ooni set it to me to test out.
@mrchedda 2 жыл бұрын
How deep is the prep table? Also, what’s the maximum depth of the oven when assembled? Lastly….. is that plywood as a cutting board?!?
@KitchenCraftFood 2 жыл бұрын
Table depth is 30" Per Ooni's website the total depth is 32" Yes, it's veneered plywood with a food grade sealant. I use it for videos only. It's not my daily cutting board.
@mrchedda 2 жыл бұрын
@@KitchenCraftFood Got it. Thanks! I really wish it supported natural gas too. Who wants to run to the store to get propane every time you run out? Such a bummer.
@NativeAngelino 2 жыл бұрын
Was this frozen dough store bought or one of your own? If bought where from?
@KitchenCraftFood 2 жыл бұрын
It was my own dough, not store bought.
@sidi6283 2 жыл бұрын
Bottom looks quite burnt? Temperature and minutes the pizza was inside?
@KitchenCraftFood 2 жыл бұрын
It went a little over on the bottom for sure. Noted in the video. Mostly from too much semolina on bottom of pizza. Stone temp around 825F, cooked for about 90 sec to 2 minutes.
@df540148 2 жыл бұрын
I love my Karu 12 but damn that glass door and temp probe look like fantastic upgrades. I'd say the 16 is only worth it if you need to crank out several pies. For the two of us, it would just use way too much fuel for a single session of 2 pizzas.
@Nclght 2 жыл бұрын
Same here, just the two of us and love the Karu 12. I know it wouldn't make sense but, damn, I'm being drawn to this thing like a moth to flame. Not sure if I can resist it for long. 😳
@KitchenCraftFood 2 жыл бұрын
I had an Ooni 3 with gas attachment for a few years and loved it. Can't go wrong with any of their models.
@JTCFC1 2 жыл бұрын
why did you go for this over the dome?
@KitchenCraftFood 2 жыл бұрын
I have a great relationship with Ooni. They've sent me a few ovens to test and review. I like the performance relative to price point, and the ovens are portable. I like that. The Gozney dome looks beautiful and probably makes delicious pizza, but it's almost double the price (and not easily portable). Looks like there's plenty of demand, but personally as a buyer, it's out of my budget.
@thomasj.fulnecky4547 2 жыл бұрын
Question for you Don't you have to cure the Pizza Stone before cooking?
@KitchenCraftFood 2 жыл бұрын
Yep, that's recommended. I blasted the oven for a bit before baking in it for the video. Not a true cure, but I was on a timeline because of the shoot.
@jck197 2 жыл бұрын
Why can’t they put these together minus a few parts?
@KitchenCraftFood 2 жыл бұрын
Not sure what you mean. Set up wasn't overly complicated.
@directorbless 2 жыл бұрын
Do you think I would get it faster if I ordered from Ooni or a different dealer?
@KitchenCraftFood 2 жыл бұрын
That's a good question. No really sure. I recommend shopping and comparing availability.
@RumandCook 2 жыл бұрын
I called "shut the front door" before you said it, so funny. Anyhow, have one on order. Thanks for the videos so I can see if it's money well spent :)
@zozozo7752 2 жыл бұрын
How long did it take to make the pizza in this model?
@KitchenCraftFood 2 жыл бұрын
About the same as Ooni’s other models. 90 seconds to 2 minutes. At least, that’s how long it takes me to bake a pizza.
@zozozo7752 2 жыл бұрын
@@KitchenCraftFood thank u so much for ur response. I am really inspired by ooni and would like to buy one. Just don’t know if I should get the one that has two burners or get this one. Does the charcoal has any effect on the taste of the pizza? What do u recommend? Thank u
@boatdesigner12 2 жыл бұрын
At this price it should have a rotating stone.
@rockyhighwayroad7365 2 жыл бұрын
He paid for this thing yourself or do they send you for free?
@ktownc936 2 жыл бұрын
Why didn't you tell us you burnt the bottom? It's extremely obvious, learning curve indeed.
@KitchenCraftFood 2 жыл бұрын
If it's so obvious to you, then why do I need to point it out? We all have different preferences in doneness. Some might consider this perfect, others overcooked. I did mention that the bottom did get a little "crispy"...meaning overcooked, 12:24.
@Cruyff1899 2 жыл бұрын
Ooni borrowed that design from the original Roccbox pizza oven
@KitchenCraftFood 2 жыл бұрын
Interesting. Source?
@johncspine2787 2 жыл бұрын
Actually they do their own research and testing, over 2000 hours went I to this upgrade. And, the low ceiling pizza oven design has been generally available for what, 200 years?
@sinanefe6693 2 жыл бұрын
Show the bottom
@chantellesear9249 2 жыл бұрын
That stone is pretty measly for the price
@KitchenCraftFood 2 жыл бұрын
Serious question - What type of stone would you expect in an oven like this?
@chantellesear9249 2 жыл бұрын
These pizza ovens are made from metal and stone. Not exactly alot goes into it. Don't skimp on the stone. Take a look at a effueno.
@KitchenCraftFood 2 жыл бұрын
@@chantellesear9249 that didn’t answer my question. What type of stone do you expect to see in a pizza oven at this price point? Not just Ooni, but any brand.
@chantellesear9249 2 жыл бұрын
Sorry about that. I just want more mass. A roccbox is years old, around half the price and doesn't suffer the same issues as ooni regarding there stones heat retention. No different to buying a quality stainless pan of a cast iron.
@johncspine2787 2 жыл бұрын
Stones are needed to reheat quickly, it’s all about balance. This stone, along with the stone under the firebox are designed for the size of the oven. It’s got plenty of thermodynamic sink. Plus, it’s quite large. The material that this is made from isn’t just some run of the mill cement..it’s specifically designed to retain heat for this style of cooking. Seems like you just want to recommend another product..
@kouklakee 2 жыл бұрын
Paid promotion?
@KitchenCraftFood 2 жыл бұрын
Ooni hooked me up with the oven.
@steenjakobsen177 2 жыл бұрын
@@KitchenCraftFood Off cause they did. There will newer be an honest test off an ooni product. Buissnes all the way.
@daves9164 2 жыл бұрын
I'm sure its a good oven, just not $800 good! I'll pass on this one.
@KitchenCraftFood 2 жыл бұрын
Yeah, not cheap by any means. Definitely has some pros, but I’m not loving the door. Still find myself firing up the Koda 16 over the Karu 16.
@johncspine2787 2 жыл бұрын
Well..ovens of this size that burn wood, charcoal or gas both propane or natural, the plaster ones are thousands, this one has terrific upgrades, it’s a lot more affordable than 98% of the pizza ovens on the market. The inside is huge..you can fit casseroles with handles inside!
@ciropizza 2 жыл бұрын
There is not a single reason to buy this oven, much better an EffeUno
@KitchenCraftFood 2 жыл бұрын
Glad you came to your own conclusion. Personally, I still use the Koda 16 more than the Karu. Is the Effeuno really $1350 USD? If so, not sure many Ooni users would go for it. Puts the oven in a higher price bracket.
@johncspine2787 2 жыл бұрын
Hmm..don’t think so..I’ll go with Ooni..
@ciropizza 2 жыл бұрын
@@KitchenCraftFood effeuno is 450€
@sacadosify 2 жыл бұрын
The Effeuno is extremely expensive in the USA (around $1,400) and is an electric indoor product from what I see online. I love the outdoor wood-fired pizza ovens and the option to use gas. I've had the Ooni Karu 16 for over a month now and have used it exclusively with wood so far. The pizza made in it is excellent. Really happy with this purchase.
@ciropizza 2 жыл бұрын
@@sacadosify The wood does not give any flavor or smell to the pizza
@puretoronto 2 жыл бұрын
Who else cringed at the presto?
@cychora4146 2 жыл бұрын
I thought this was your job.
@KitchenCraftFood 2 жыл бұрын
As in making videos on KZfaq or working for Ooni? Neither one is my full-time job.
@hokiebama1187 2 жыл бұрын
i want my 3 min back...
@michalviktorin6758 2 жыл бұрын
I FUCKING HATE OONI!!!! I recently bought Karu 12, just because multi-fuel oven 16 was not on sale any more. Month later they fucking released this!!! What a shame, but I do not care, my next oven will be DIY, I will only buy big baking stone from ooni. Btw I spin pizza in karu 12 a lot, so not get overburned bottom and side like your first attempt.
The Barbecue Lab
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