Any Ooni pizza oven users here?

CPARKTX2

Love cooking pizza on my BGE, but seriously considering an Ooni for speed and ability to take camping. Curious how other users like it, and which model do you have?  Gas or wood? Pros/cons? Thanks!

Legume

I have the koda 16 and it’s a huge improvement over the bge, bigly.

Not just for pizza, it’s great for lots of things and works great as a salamander.  I love the extra space over the 12, but the temp control isn’t great, I sometimes have trouble getting crust fully cooked before the top burns and that’s with playing with it like high heat to heat the stone, then turn down when I put the pie in.  I’ve been meaning to buy a new hose with an adjustable valve so I can see about turning down further.

I like the Roccbox design better but they don’t have a 16” and they were back ordered 6+ months when I bought mine.

ColbyLang

I’ve got the dual fuel 16 (the Karu?). Only used it twice so far. Produces great pizza. Same issue with crust not quite crisp enough, but I haven’t tinkered with it at all. Pizzas are great coming out of it

CPARKTX2

ColbyLang said:

I’ve got the dual fuel 16 (the Karu?). Only used it twice so far. Produces great pizza. Same issue with crust not quite crisp enough, but I haven’t tinkered with it at all. Pizzas are great coming out of it

@ColbyLang are you using gas or wood?   

Legume

@colbylang the best I can do is fire it full gas for a while to maximize the stone heat and then turn down when you put the pie in, turn it back up when/if the dough is finished on the bottom and dome the pie if needed.

HeavyG

Legume said:

@colbylang the best I can do is fire it full gas for a while to maximize the stone heat and then turn down when you put the pie in, turn it back up when/if the dough is finished on the bottom and dome the pie if needed.

I don't have a Karu - what floor temp do you get on that?

How often are you rotating the pies? Have you tried using a metal peel to "shield" the pie from direct flame/radiant heat for awhile - something like rotate, shield, rotate, shield - until the pie is done (or your arms gets tired )?

Legume

HeavyG said:

Legume said:

@colbylang the best I can do is fire it full gas for a while to maximize the stone heat and then turn down when you put the pie in, turn it back up when/if the dough is finished on the bottom and dome the pie if needed.

I don't have a Karu - what floor temp do you get on that?

How often are you rotating the pies? Have you tried using a metal peel to "shield" the pie from direct flame/radiant heat for awhile - something like rotate, shield, rotate, shield - until the pie is done (or your arms gets tired )?

Koda 16.  Rotate often, 20-30 sec or so.  Hot corner of the stone gets 850-900.  It’s an L shaped burner, so it’s kind of a strange heat pattern.  I have not tried to shield with the peel.

Ozzie_Isaac

If you have the space, may consider a larger woodfired oven.  You can use them for a lot more than just pizzas.

Elijah

Also have a Koda 16. Never been able to make a good pie, but I also kind of burned us out while trying. I did make progress, but the temps are so uneven that it took more attention than I currently have. I also just jumped in with both feet and was trying to figure out too many things at once. I wouldn't recommend the Koda just because that L shaped burner has a 200 degree drop off over the stone. I'll keep trying with the one I bought though! 

ColbyLang

only used gas so far. My Ooni splits came in while I was in Disney. 

JohnInCarolina

It’s interesting reading the comments about the Ooni 16.  Although the Roccbox is a bit smaller, I wonder if the build/design isn’t a little bit better.

U_tarded

I have the 12 inch gas ooni karu.  It has just a back wall burner.  I do what legume says about heating it on high and then low after launch.  Rotate 1-1/4 turn about every 30 seconds and then turn it up if needed after the rotations are done and I think the crust is set.  

I bought it with the thought of taking it camping last spring.  0 times taken on over 10 camping trips.  

It is really fun and challenging.  The gas ones of these are great and I like the “instant” flame adjustment I don’t know if you would get that on the wood or pellet burners.  

If you go down this whole get the Ken Forkish Pizza book, it was highly recommended on this forum and it has upped my game significantly.  Way faster than just the internet and YouTube.  

Legume

JohnInCarolina said:

It’s interesting reading the comments about the Ooni 16.  Although the Roccbox is a bit smaller, I wonder if the build/design isn’t a little bit better.

The build quality is fine, but I like the higher dome and central flame on the roccbox better.  

Legume

A masonry one doesn’t make sense for my yard, but if/when I replace it I’ll probably get something like the roccbox dome.  I’ve see them in person and I like the design.

Ozzie_Isaac

Legume said:

A masonry one doesn’t make sense for my yard, but if/when I replace it I’ll probably get something like the roccbox dome.  I’ve see them in person and I like the design.

Gozney Dome?

You may also consider an oven by Alfa (5 Minuti or the 4 Pizze) or a Forno Venetzia.

Legume

Yeah, those guys.  That one.

I know when the time comes I’ll probably start researching all over again.

Canugghead

Love my PP Adore running with gas, straight side gas burner. Also heat on high, turn down when launched, turn up between pies. Start rotating and checking top and bottom after 30-45 secs, elevate with peel if bottom cooking too fast, shield top if top cooking too fast. 

ColbyLang

Yeah, so first attempt I ran the gas burner full bore. Pizza cooked sub 90 seconds. Still delicious. Just not the crunch I wanted on the crust, will dial back burner once I launch. 

caliking

Rats. I've been eyeing the Ooni 16" for a couple of years, but I guess I'll reconsider. I thought the L-shaped burner would be better than a single side (or rear)  burner. 

Elijah

My review comes from someone who at the time had a newborn and 3 year old. The improvements I made were to start high and go low, but I also had to have zero distractions since a few seconds too long in the corner of that L and it was burnt. At the time I believe I saw some modifications with the easiest being to add a cover to the front opening to help even things out. 

HeavyG

Every oven has its quirks. There are usually simple workarounds.

Photo Egg

The Ooni 16” is great. With advice from @cookingdude555 I added some insulation under my cooking stone. It was $20 well spent. Holds heat better and the stone gets hotter faster and holds heat better. No issues with the 2 sided L shape heat. Just rotate accordingly. For a portable unit, it’s hard to top. The extra space of the 12 model gives more versatility for cooking on cast iron. Great for searing steaks, cooking salmon, shrimp and kabobs. Also use small cast iron to fry oysters. The Oyster Bed pans also work fantastic in this unit.
Adding the insulation under the stone should work well for any of the Ooni units.

Legume

Link to the insulation?

Photo Egg

Legume said:

Link to the insulation?

Also found on Amazon. Stay with the 2100F as it’s supposed to safe for food ovens.

https://www.ebay.com/itm/Lynn-Manufacturing-Universal-Baffle-Blanket-Superwool-2100F-24-x-20-x-1-2/115079400290?pageci=ca52315d-57d4-49fb-92d4-260811ff5897&redirect=mobile

Moleman

How about the mod for the door Elijah, care to share anything to help us out? Thanks. 

Legume

I did see some mods for the burners a year or so ago when I was looking but honestly they were beyond what I was willing to try.

How much does that insulation raise the stone?

ColbyLang

My Karu has a door. Does not have the L shaped burner either. 

Photo Egg

Moleman said:

How about the mod for the door Elijah, care to share anything to help us out? Thanks. 

There are several 3rd party companies that make aftermarket doors for Ooni and other brands. But I honestly think for a fast cooking pizza they are only good during a preheat. No time to move a door around and turn pizzas.
The door would help on slower cooking foods.

Ozzie_Isaac

Legume said:

I did see some mods for the burners a year or so ago when I was looking but honestly they were beyond what I was willing to try.

How much does that insulation raise the stone?

Not a stone or insulation expert, but suspect it is raised by the thickness of the insulation you choose.

Legume

Ozzie_Isaac said:

Legume said:

I did see some mods for the burners a year or so ago when I was looking but honestly they were beyond what I was willing to try.

How much does that insulation raise the stone?

Not a stone or insulation expert, but suspect it is raised by the thickness of the insulation you choose.

I was wondering how much the weight of that stone might compress the 1/2” insulation blanket, but I’m not an engineer.

JohnInCarolina

Legume said:

Ozzie_Isaac said:

Legume said:

I did see some mods for the burners a year or so ago when I was looking but honestly they were beyond what I was willing to try.

How much does that insulation raise the stone?

Not a stone or insulation expert, but suspect it is raised by the thickness of the insulation you choose.

I was wondering how much the weight of that stone might compress the 1/2” insulation blanket, but I’m not an engineer.

Well how much would the sales team say it compressed?  Because that’s always what the engineers are asked to produce - whatever sales can sell, you see?