Thanks Neo! Greta tip there! I will try that for sure!

@@TomVoyageuk did you end up trying Neo's tip? If so, helpful for you?

Hi, Thanks for the comment Douglas! its great to hear when my videos have helped people decide on a new oven! I love the Karu 12, it was my first ooni and ill probably never get rid of it!

I love the look of the Ooni Pro, its a right beast! I'd consider that option for a next oven!

I use a steel plate of cooking in a home oven

Ah great! Enjoy your first pizza! Let me know how it goes and thanks for watching my videos!

@@TomVoyageuk Raging Success!! I'm a big fan of of Hawaiian, my local BBQ store had said I'll end up throwing out the first few pizzas because they're overdone / burned, so don't bother topping them (!!), but paying attention to channels like yours made it an absolute banger of a pizza, the best I've ever tasted. The 2 main take-aways from your vids for me are, 1 - Get a Laser thermo, so you're CERTAIN what temp the stone is at, & 2 - JUST AS IMPORTANT - watch the clock, 30-35 seconds per side at 450C is ALL that's needed. Thx again Tom, great channel - liked & subbed

Thanks for watching! You'll love it, certainly worth the wait!

Thanks for the comment and for watching!

Awesome! Thanks so much for using my link! You're in for a great time with your new oven! Happy cooking! Tv

Thanks very much mate! Glad you enjoyed it! There will be plenty more pizza videos coming this year!

Glad it was helpful!

Hi Wendy, you're welcome! I'm glad you like my video! Enjoy cooking on your new oven ☺️🍕

Thanks for watching!

Glad you enjoyed it! Thanks for watching

The price was in reference to it being in the low cost bracket of pizza oven. Most pizza ovens made from metal will cost over £500, and concrete or brick ovens can cost well into the £1000’s. So my point here is not to argue that you cant get another product for a bit less, or that’s it’s the cheapest thing on the market, but that the overall price is targeted at a home user, and £299 isn’t going to break the bank. What competitor brand did you go for by the way?

Thanks for watching! Yeah the Joes are great, but a hungry beast when it comes to fuel!

Yeah it would be nice to get a peel with every oven purchase!

Thanks very much for the great feedback Emily, and I'm glad you like my videos! Its great to hear you've had so many years use out of your old Uuni, i keep thinking about getting hold of one to compare the newest models against the older ones. We use our ooni right the way through winter, i sometimes think i actually enjoy cooking in the cold more! My latest video will be released soon, where we do a pizza cook in the snow!

Wow! Great Christmas for you! I was going to fire mine up tonight too!

Thanks Suzie! Im glad you liked my video! I love to cook on charcoal, and although i have never cooked on pellets, i have heard they can have issues when its windy or very cold... not sure what part of the world you live, but here in the UK, it can get quite chilly! What ever you choose, im sure you will learn and get great results from! if you do decide to purchase an ooni, please use the link in this video description, it won't cost you any more, but i get a small commission which i always use to put back into my channel, and continue to make more pizza videos!

Yeah the stone is able to come out for cleaning, so being able to add some thickness would be good!

Thanks so much Thomas for your kind comment! Im glad you're enjoying my video, and thanks for the subscription! The festoons were purchased from a Harrogate based company called Lights 4 Fun, The lights we have are these - bit.ly/3sAiTuC They're good because you can buy multiple and daisy chain them together - Just to let you know however, they're not very bright. They're great for ambiance, but not great for an actual light source, as they're just LED's. Hope that helps! Tom

Amazing! Thanks for checking out my channel! You’re in for some awesome pizza!

I made porterhouse glazed pork tomahawk, it was delicious can’t wait to do pizza !

Awesome! You won't be disappointed! 😁

Happy I could help! Enjoy! I’m sure you will!

Thanks very much! Hope you find my content useful! Returned the sub 😁

Thanks for the comment Brad! How's the patio coming along? if im cooking something other than pizza i tend to use the Karu 16 as it larger. But ive used the K12 to cook chicken fajitas before, and they came out really tasty! I used the ooni cast iron grizzler to make those

Hi Tom, Thanks for the info. I have watched more of your videos since my initial comment - they make me hungry! Yes, I think I will purchase the grizzle pan for the likes of fajitas, etc. The patio is about a week away now, it’s hard graft but I can see the prize now!

Thanks for the comment! Well that depends on your needs, do you have a big family? Or will you be using this oven for parties? Also would you want to use it as an oven to cook more then pizza like bread, or pan dishes etc?

Thanks for the comment! I'm glad i helped you make a decision. - If you decide to buy this Ooni, please use the link in my video description. It won't cost you any more but will help me out as i get a small percentage of sale, this lets me fund my channel, and make more videos and content in the future! Thanks Buddy! Tv.

Kerry, what other brand did you decide to go with?

Thanks for them comment and for enjoying my video! I've seen people before using a 3/4mm steel plate below the stone to help with the heat loss, which i think would be an interesting method to try. Have you noticed that Ooni have now started calling the Karu the "Karu 12" on the website?? perhaps suggesting the Karu 16 is on the way???

@@TomVoyageuk Yeah, I commented on it on another channel. However Thinking again probably that's more like a "transversal" tag for their ovens. So you instantly recognize the 12s vs the 16s. I hope I'm wrong and that they are working on a Karu 16, because I feel the Pro is a little outdated. About the steel plate I don't know, steel conducts heat pretty well, I was thinking more like a ceramic fiber aluminium coated sheet, but I don't know if they are food safe. Also probably we'd have a little trouble closing the door of the oven, because the stone would not be flush anymore and IIRC the door goes over the stone for a couple of millimeters.

Possibly check your building fire regulations and see if it would be suitable?

Amazing! Thanks so much for the support! You're in for some great pizza once your oven arrives! :)

I've had this happen only once and it was due to the ooni being in the wrong direction facing the wind, a strong gust can blow out the flame.

Hello Texas!👋🏻🇺🇸 Thanks for checking out my channel, we could certainly do with some of that Texas weather right now over in the UK! 🇬🇧🌧 As you mentioned the door is quite thick and is insulated, which helps keep in the heat and creates the correct airflow. i like the ammount of insulation on the Ooni, because it works well for keeping the heat in, but doesn't make the oven too heavy.

Thanks mate! I’m glad you enjoyed the video!

Hey thanks for the comment! No it’s the cover that’s still available for the Ooni Karu 12, but I just fold the chimney inside itself to make it more streamlined! I actually have a video showing this…

@@TomVoyageuk Thanks, just watch it and will ordering the cover shortly

Thanks! I always try to be as genuine as possible with my reviews!

I ordered it online during lockdown, its a great little cart and ive used it loads, nit just for the ooni but its been a bar, prep table and workspace for other cooks and events! Its from a company called Keter, and the this model is the KETER UNITY XL, if you google that loads of places sell it! and you can get various sizes too!

Thanks so much for watching and for the good feedback!

Cheers mate!

Good things come to those who wait.... :) Seriously though, you will love this oven! Its a shame Ooni doesn't provide it with the Gas attachment, but i guess cooking on gas isn't to everyones taste!

@@TomVoyageuk Can confirm, I love this oven! it a learning curve both in dough making and cooking. But wow! Once it is up to that 850-900f it's truly amazing how quick it cooks. Not chatting to mates and family!

I don't consider that a con. I am content to use charcoal and wood and don't care to spend another $100 US (plus whatever a propane tank costs) for an option I don't care to explore, at least for now. I thank Ooni for making it optional.

Thanks very much for the feedback! Glad you enjoyed the video!

Just used mine for the first time yesterday, and I’d say you could probably get 2-3 pizzas done on this without needing to add more coals. I used lump wood coals and wood chunks for cooking, and at around the 20min mark I added some more lump wood in to get the heat a little higher and maintain it, and then after 5-10 mins added on a chunk of wood inside to get the flame rolling over the top. You will need to add more coals after 2-3 pizzas or let it sit a while to get back up to temp if you plan to do more than 2 pizzas, as he mentions here, but I think you’ll be alright doing 2 pizzas back to back with no issues.

@@frescosmalls great thanks

Thanks for the question, Usually ill light it up and 10 minutes into the burn ill add more fuel to get the oven really hot, Not a necessity but i find i usually cook 6 pizzas, so having the extra fuel early helps give a longer cook time.

@@TomVoyageuk - That's great! Many thanks. Love the videos - can't wait to get mine now!

I’ve heard great things about the roccbox oven and will hopefully own one one day to review it alongside the Ooni! Thanks for watching!

Thanks so much for the comment! To be honest i didn't do anything with the basket, just keep on using it. Its been a year since i made this video, and the basket is still holding fuel with no issues, so i guess its ok 😎

Thanks 🍕

Thank you for your comment! Im glad you enjoyed my review!

Thanks for the comment, Thats a good point and one I've not really thought of. I haven't ever used my Ooni for anything but pizza. Most of my other food cooked outdoors will be on the gas weber, or my Kamado Joe.

Hi, Thanks for the comment! Its the karu 12 cover, but i just fold the chimney part inside itself, to make it more neat

Hi, Thanks for the comment! I've never heard of the Bertello oven before but just done some research into it, and it looks great! Although I'm not sure its available in the UK! I've always had a good level of service from Ooni, and never really struggled with supply or delayed delivery. And also feel like the oven are really good quality considering the price. The charcoal basket does tend to suffer a bit of corrosion, however its exposed to very high temps, and sometimes left out in the elements. Unless they were made from solid cast iron, they would possibly last longer, but would be much heavier/ more expensive.

Thanks for the comment Scott! And welcome to the channel! At some point, we all have those pizzas that stick to the peel and flip cheese and tomato all over the stone making a huge mess, but its all part of the learning curve! There are a few steps you can take to minimise the risk of this happening though..... 1. Prepare the pizza on a cool work surface and not on the peel 2. Keep the time the pizza is on the peel to a minimum before launching, shuffling the pizza on the peel every so often to keep it loose 3. Make sure the peel isn't hot (ex, fresh out the oven with a hot pizza, then straight to un cooked dough) 4. make sure the peel isn't wet, in cold weather condensation can build up on the peel from the steam 5. Use lots of flour on your peel to start, gradually reduce it as you get more confident launching ( I like to use a 50/50 flour & semolina mix) 6. Invest in a perforated peel - i use mine almost all the time. 7. Practice, Practice, Practice ( and don't worry if you get one that goes wrong, it doesn't effect the oven) :) Hope this helps!

Thanks for watching! Don’t worry it will be worth the wait! I bought the table from an online garden centre, but you can get it from loads of places. It’s called a Keter Unity XL, but they do a few sizes. Your comment reminded me I did an unboxing video of that table, so I’ll dig it out and upload it ! Tv

That would be great thanks! 😃

Hey|! Thanks for watching my video! --- Yes I'm talking 500 Celsius, just the way we do it in the UK! :) I can notice a subtle flavour when cooked over the wood (depends on the strength of wood), but not really when just using charcoal. For me, cooking on wood is more about spending the time to enjoy the process and maintain the fire on a nice evening with a glass of wine! ;)

Yeah, you guys do everything the wrong way over there ;) Thanks for the input in the flavor differences. I was curious because I’m very sensitive to the difference in flavor between charcoal and gas grilling(prefer charcoal). I can also taste the difference between coal fired Vd gas cooked pizzas when I get them from local pizzerias(I live in the NYC metropolitan area so there are plenty of options).

Can you comment on wood/coal vs gas for taste?

Thanks! 😊

Thanks for the feedback! Always nice to hear from people who enjoy my videos! I actually never used the pellet grill from Ooni, but i would imagine you can, as long as the pellets are a similar size.

Just for information, I watched a video of someone using pellets with the Karu, and it worked just fine

Thanks for watching! 🙂

Thanks for watching! Im glad you liked it!

Glad you liked it!

Hi, Thanks for the comment! There isn’t a huge difference between the taste, but it’s definitely noticeable flavour when using wood. Especially if you use a Smokey wood like oak or hickory. For me I wanted a cooker that does both, gas for when I want an easy quick cook after work for example, and wood for when I have more time, and want the enjoyment of cooking over live fire! I would consider how important cooking over fire is, and if the answer is “not so much” I’d go for the Koda. Besides another downside to the wood fire is it’s more mess. Hope this helps!

@@TomVoyageuk Thanks mate this helps 👍

Go Karu. Then you have the choice.

Yes, i have, many times actually and it works very well! I made a video showing the process here -kzfaq.info/get/bejne/rt6GaMh91bC-nn0.html

What will you go for as a lower cost option? Thanks for the comment btw 😄

@@TomVoyageuk I would really like this product or something similar. I have not looked around very much for an alternative, so I'm not sure. I just feel like it's very tiny for how expensive it is.

Awesome thank you!

Thanks!

Im going to do a "how to clean your ooni video" so ill make sure to cover that issue in that video! Thanks for watching

@@TomVoyageuk that would be really useful! Thanks !

I've been making pizza in my gas oven for years and when a stone gets too messy I put it in the oven and run a cleaning cycle. Turns all the gunk to ash. But unless the stone gets really messy, a wire brush does the job well enough.

Honestly, I’ve never tried baking bread in the Karu, when doing bread I always use my kamado joe! Due to the size I think only smaller loads and flat breads would fit

@@TomVoyageuk I think you are on point there. You can't bake a baguette at 500 C but you might imitate a tandoor and make decent naan or pita.

@@dvdgzmn0505 I’ve recently purchased the Karu 16 which is much wider and taller, so I’ll definitely be trying a bread recipe in that oven soon!

Thank you! Glad you found it useful!

Honestly, I'ts not massive, but i can usually tell. It can depend on the type of wood you use and how long the pizza is in the oven for. But since the pizza is in for such a short ammount of time, its not a really obvious difference like it is with smoking meats etc.

@@TomVoyageuk that’s good to know, thanks for the response! I think I might still get the wood fired one so I can cook other things like big pieces of meat that might benefit more from the wood fire.

@@iM1NG I would, just because cooking on wood is more fun! and easy when mixed with charcoal. I've not yet tried cooking steaks or chicken in the ooni, but will be doing very soon!

I’ve just filmed a real time cook video which I’ll be releasing soon! This brick ovens are great but take a good 2/3 hours to heat up, great if you’re doing parties though as they stay hot for ages!

Thanks for the comment, im glad you found my video useful! The gas attachment is sold separately, and prices can be found here - bit.ly/31vnljr (depending on where you live) I love having the gas attachment for ease of use, or for when you want to fire up the Ooni after work with minimal hassle!

Hi, Thanks for the comments! The fuel basket isn't a massive issue, but i would like to have seen a more heavy duty one. I didn't force the plate down into the basket, it just sits like that and can come back out again with little force. i guess its designed to increase airflow, but tilt the coals towards the cooking area. I have so much wood its ridiculous, they cut a huge beech tree down near us, and i asked them for some logs, and they literally bought me a ton. I dry most of it out in the garage (being in the UK, we don't get much dry weather here!) but i have some seasoning in the garden that should be ok to go by the summer this year.

@@TomVoyageuk Tom I appreciated your comments and after working with the Karu I now understand why the basket is shaped as it is. I watched your New video on the Koda and have a question for you. When you got your Karu you also got the gas attachment, and how do you compare it to the Koda if that’s even a fair question as the size of the burners are so different. Did you get the Kota because the Karu was not producing the quality you were looking for or the oven just wasn’t keeping up with what you’re needs were. An old thought on the dough was always 1 ounce of dough for every inch in diameter, and it usually worked, maybe a 10% increase just in case. Thanks for your time. Tom Severs

The plate is not symmetrical. Try rotating it 180 degrees and it probably will fit better. Too bad the manual doesn't make this clear. I had to figure this out as well.

Actually, i have never used one! But thats a great idea for another video! Thanks for the comment

Thanks for the comment Dan! I too have always been a fan of the chrome body of the Karu 12, and kind of wish the 16 came in that finish also! Buy hey! it still looks cool in black. I would say the things you need to consider are what you want to cook, if its just pizza, the 12 will be fine. If you want to utilise the extra space of the 16 for skillets, bread pans, steaks etc, then go for the 16. Obviously the 16 will cook bigger pizzas, but what we found is stretching dough out that size is much more tricky than 12", and often end up shrinking a bit anyway. We had the Karu 12 for 1 year and fed our family of 4, and did a couple fo parties for 6-8 people with no problems!

@@TomVoyageuk thanks so much Tom. Will use links when buying one of them

Awesome! Cheers matey!

Hi Tom, just seen your video on the carry case, that's answered my question. No need to reply. Thanks

Hi Glen! Glad you found the answer you were looking for! I guess it’s just so the cover can be used as a cover or carry case!

Thanks!

I’ve never cooked on a roccbox, but I love the look of these ovens, I’m sure one day I’ll pick one up and do some comparison videos!

Hi Curtis, Thanks for the comment! here in the UK we have quite cold weather too, but probably not as cold as Wisconsin! 🥶 I've never personally had an issue with the stone cracking, and ive used my karu 12 loads of times, from cols. I would just suggest not heating the stone up too quickly if its been really cold!

Thank you for your insight, I will keep tha in mind for cold weather and try and bring up the temps slower in the winter.

Thanks man I’m glad it helped you out! The bag is the Karu 12 bag, you just tuck the chimney in if you don’t need it. I made a video about the bag here….

Ooni Carry Cover Review and unboxing

It won’t let me post the link in comments for some reason, but if you check the other videos on my channel I review the bag for the Karu and you can see how to tuck in the chimney section there

@@TomVoyageuk thanks for the reply I'll check it out now. got the ooni burning a hole in my cart so glad you got back to me quickly. 👍

Hi Tarek, Where about in the states are you?? As outside temperature can make quite a difference to your oven. Also, and more importantly, is wind. Ive used the Ooni with Gas in windy conditions before, and if the wind is blowing into the Ooni, its really hard to get the temp up. I've even actually had the gas blow out due to wind! Make sure the ooni is facing away from the wind, and turn the burner up to full. Ooni says it will heat up in 20 mins, but i usually leave it at least 30 mins to ensure its good and hot. Also a laser thermometer helps!

Thanks for the comment James! Yeah the Ooni’s are a great addition to the kamado cookers! There will always be some recovery time with these ovens as the stone is only 15mm thick. I generally get 2/3 pizzas on before leaving it for 5 mins to heat back up. Obviously gas is easier because you can just turn up or down but it’s not really faster than wood. It also helps to make sure your dough is room temp, and not straight out the fridge!

@@TomVoyageuk Thanks so much, Tom.

No, there is no temp gauge, but i always use a digital thermometer to measure stone temps

I haven’t, the oven is only designed for wood, charcoal or gas with the add on attachment. The Ooni Fyra is their oven designed for use with pellets. Unless there is an after market pellet attachment for the Karu? 🤔

I’m sure you could make your own charcoal basket if you have the capabilities to fabricate metal, but it would have to be a similar size to fit and to ensure it doesn’t get too hot if it’s filled with coals etc. As for a stone, I’ve heard of companies making a thicker stone, that will fit Ooni, but I’d like to try a baking steel to see the difference!

@@TomVoyageuk ahh... I see. Thanks for the reply. I was actually thinking more of bying something which will fit in there as I am not particularly a DIY guy and thought you maybe already have gotten something in the meantime

@@TomVoyageuk have you tried to fit a baking steel under the stone? To keep the heat better?

Hi, Thanks for the comment Mike! Obviously i don't know your set up, but I use mine under the shelter and its fine, just make sure you have a good airflow and ventilation under the shelter.

@@TomVoyageuk Doesn't Ooni specify something about this, like what the minimum distance between the chimney and a wood surface should be? Weren't you just a bit concerned about your wooden beams catching fire, Tom?

Thanks foe the comment, I can't really advise on the Fyra Ooni, as i have not yet cooked on one, however like the option of having both wood or gas for the Karu. I aim to purchase more Ooni ovens this year to review, so a Karu vs Fyra video would be a good idea!

I believe the carry case i made specifically for the Karu, but Ooni does them for all their grills, and there is one made for the Fyra. It should be on their website. I made a review of the Ooni covers, you can check it out here.... kzfaq.info/get/bejne/qdaWgJyZnszUlnk.html

That’s the general idea but it would be interesting to see if this is the case in practice

Thanks for the comment Matt, mine is the cover with the chimney section, it just tucks inside if you’re not using it. I made a video about the cover of your interested?

kzfaq.info/get/bejne/qdaWgJyZnszUlnk.html

Perfect. Really helpful thanks

Thanks for the comment Shahid, I don't really have much experience with converting these oven to use indoors, but in answer to your question, there isn't usually much smoke coming form the back door. it all flows forwards.

@@TomVoyageuk thanks for the reply, for now I decided to get a new charcoal barbecue (Napoleon Rodeo Pro) and a pizza steel. I’d like to use the steel in my kitchen oven and sometimes on the barbecue. I would like a Karu 16 if I see one on offer, but will work on my pizza pie making and launching techniques in the kitchen oven. I previously tried with a pizza stone and wooden pizza peel and found the pie sticking to the peel. Thanks for the great content, I recently came across your channel and have been watching a number of videos

Let’s hope so!

Hi Gary, thanks for watching! The Karu is for use with wood and charcoal only, not pellets. You can also use with gas but need the additional attachment

@@TomVoyageuk thanks for the reply 👍

Not to my knowledge? It’s not the most robust fuel basket like I’ve seen on some ovens, but it’s never let me down and performs well with airflow, despite looking a bit worn.

What about them?

Thanks for the comment, a few places sell this trolley, it’s called the Keter Unity XL. I love it for the BBQ area, and they do a few various sizes too! The Karu only fits on it at an angle though

Hi, no this table is from a company called Keter, it’s the Unity XL. If you google that you can usually find it online

Hi Braian, I keep mine stored inside my garage and have done for the past couple of years and I've not had any problems with rust 😊

I\ve never actually tried but im sure you can! These oven are very versatile!

Yeah! I’ve had mine a while now! Done a few videos on it too if you want to check those out?

I just do it all from memory, i wish i cloud afford an autocue in my budget!

Aw thats a shame man! Do you leave it outdoors in all weather?

​@@TomVoyageuk Yes, it lives since December 2020 in the covered balcony (Anzio - seaside in the southern Italy); no direct rain on it. "Rust Spots" appeared on only (!?!?) one side of the external shell. I cleaned them once with metal cleaner, HOPING they were "only" remnants from the manifacturing process [see manual page 4]. They're back. Will take a "MAP" of the spots to check if they are impurities in the building, or "simple" drops of rain. If they're a building issue, I expect no cover and no "DogHouse" will solve the problem since that sort of rust will appear again with any % Humidity Actually by "stainless steel" I don't expect to protect it from non direct (whatever) the weather you mean, or store it inside.

Thanks for the input Mama