1st run with Ooni Koda 16

Elijah

Mine hits 900 in that back corner. The front corner away from fire is closer to 700. I did try some things besides pizza, but pizza is what I focused on. Preheat on high for 30 minutes turn to low while getting everything assembled, and turn it before you think it needs to be turned is as far as I got. 

dstearn

Is there a way to cook a pie without the scorched crust? 

Legume

Don’t stack too high or you’ll burn the top every time.

alaskanassasin

You should be able to put a inline regulator on your tank line from any hardware store.

alaskanassasin

GasOne 2109‑RED 4 ft High Pressure 0‑20 PSI Adjustable Regulator with Red QCC‑1 Type Hose‑...

$13.99

Amazon.com

30-day returns (most items)

Legume

alaskanassasin said:

You should be able to put a inline regulator on your tank line from any hardware store.

I’ve been meaning to do this for over a year.  You can’t regulate with the tank very well, the control needs to be downstream of the tank valve.

Ozzie_Isaac

alaskanassasin said:

GasOne 2109‑RED 4 ft High Pressure 0‑20 PSI Adjustable Regulator with Red QCC‑1 Type Hose‑...

$13.99

Amazon.com

30-day returns (most items)

These are perfect for Blackstones too.  The Factory regulator on a Blackstone is low pressure.  These ones really help crank up the heat.

caliking

alaskanassasin said:

You should be able to put a inline regulator on your tank line from any hardware store.

I thought about that last night. Should fit the bill. 

caliking

Elijah said:

Mine hits 900 in that back corner. The front corner away from fire is closer to 700. I did try some things besides pizza, but pizza is what I focused on. Preheat on high for 30 minutes turn to low while getting everything assembled, and turn it before you think it needs to be turned is as far as I got. 

That’s pretty much what my temps were reading. I need to start turning it sooner than I did, 20 seconds or less after sliding it in. 

caliking

dstearn said:

Is there a way to cook a pie without the scorched crust? 

There absolutely is. 

1. I need to learn how to cook in the ooni. 

2. 00 flour should tolerate the high heat better than APF. 

3. I need to learn how to cook in the ooni

Ozzie_Isaac

caliking said:

dstearn said:

Is there a way to cook a pie without the scorched crust? 

There absolutely is. 

1. I need to learn how to cook in the ooni. 

2. 00 flour should tolerate the high heat better than APF. 

3. I need to learn how to cook in the ooni

You should probably learn to cook on the ooni too.

MO_Eggin

Hack for the Koda low temperature is to turn the control dial clockwise past full high (pressing in the knob to get past the detent / lockout) as though you're going to shut it off.  By turning slowly, you will get a very low flame.  This really helps for NY style pies and other items that don't need the 700*+ of the normal "low" setting.  You can also turn the burner fully off for part of the cook, using the radiant heat from the stone.

caliking

MO_Eggin said:

Hack for the Koda low temperature is to turn the control dial clockwise past full high (pressing in the knob to get past the detent / lockout) as though you're going to shut it off.  By turning slowly, you will get a very low flame.  This really helps for NY style pies and other items that don't need the 700*+ of the normal "low" setting.  You can also turn the burner fully off for part of the cook, using the radiant heat from the stone.

Its funny that you mention this, because that's how Pops regulates temp on the gas stove in the kitchen. Despite me showing him that he can turn the dial the other way, for medium/low/simmer.

GrateEggspectations

JohnInCarolina said:

caliking said:

alaskanassasin said:

I have a feeling he is going to want it back by the end of this thread!

Nah. He always has bigger and better plans

“But is bigger… always better?” - that’s what he said

Says the guy who erected a massive Christmas tree. Presumably, to make his wife happy. 

Canugghead

caliking said:

MO_Eggin said:

Hack for the Koda low temperature is to turn the control dial clockwise past full high (pressing in the knob to get past the detent / lockout) as though you're going to shut it off.  By turning slowly, you will get a very low flame.  This really helps for NY style pies and other items that don't need the 700*+ of the normal "low" setting.  You can also turn the burner fully off for part of the cook, using the radiant heat from the stone.

Its funny that you mention this, because that's how Pops regulates temp on the gas stove in the kitchen. Despite me showing him that he can turn the dial the other way, for medium/low/simmer.

are your Pops friendly light switches upside down? 

caliking

Canugghead said:

caliking said:

MO_Eggin said:

Hack for the Koda low temperature is to turn the control dial clockwise past full high (pressing in the knob to get past the detent / lockout) as though you're going to shut it off.  By turning slowly, you will get a very low flame.  This really helps for NY style pies and other items that don't need the 700*+ of the normal "low" setting.  You can also turn the burner fully off for part of the cook, using the radiant heat from the stone.

Its funny that you mention this, because that's how Pops regulates temp on the gas stove in the kitchen. Despite me showing him that he can turn the dial the other way, for medium/low/simmer.

are your Pops friendly light switches upside down? 

I should do that, more because I still think  they're upside down here!

littlerascal56

Now now I understand why there are so many of these in the local classifieds listed as “like new-used once” for $150-$200.  Impulse purchases.

Canugghead

caliking said:

Canugghead said:

caliking said:

MO_Eggin said:

Hack for the Koda low temperature is to turn the control dial clockwise past full high (pressing in the knob to get past the detent / lockout) as though you're going to shut it off.  By turning slowly, you will get a very low flame.  This really helps for NY style pies and other items that don't need the 700*+ of the normal "low" setting.  You can also turn the burner fully off for part of the cook, using the radiant heat from the stone.

Its funny that you mention this, because that's how Pops regulates temp on the gas stove in the kitchen. Despite me showing him that he can turn the dial the other way, for medium/low/simmer.

are your Pops friendly light switches upside down? 

I should do that, more because I still think  they're upside down here!

Haha, just thought of a beef that really drives me crazy...
On my Honda, you fLIck the lever up to reduce cruise speed whereas on the Toyota fLIcking it up increases the speed, or is it the other way round 

edit reason: ooopsy, I'm confused between flip and flick, help!

shtgunal3

Canugghead said:

caliking said:

Canugghead said:

caliking said:

MO_Eggin said:

Hack for the Koda low temperature is to turn the control dial clockwise past full high (pressing in the knob to get past the detent / lockout) as though you're going to shut it off.  By turning slowly, you will get a very low flame.  This really helps for NY style pies and other items that don't need the 700*+ of the normal "low" setting.  You can also turn the burner fully off for part of the cook, using the radiant heat from the stone.

Its funny that you mention this, because that's how Pops regulates temp on the gas stove in the kitchen. Despite me showing him that he can turn the dial the other way, for medium/low/simmer.

are your Pops friendly light switches upside down? 

I should do that, more because I still think  they're upside down here!

Haha, just thought of a beef that really drives me crazy...
On my Honda, you fLIck the lever up to reduce cruise speed whereas on the Toyota fLIcking it up increases the speed, or is it the other way round 

edit reason: ooopsy, I'm confused between flip and flick, help!

You “flip” someone the bird and “flick” a booger.

Photo Egg

shtgunal3 said:

Canugghead said:

caliking said:

Canugghead said:

caliking said:

MO_Eggin said:

Hack for the Koda low temperature is to turn the control dial clockwise past full high (pressing in the knob to get past the detent / lockout) as though you're going to shut it off.  By turning slowly, you will get a very low flame.  This really helps for NY style pies and other items that don't need the 700*+ of the normal "low" setting.  You can also turn the burner fully off for part of the cook, using the radiant heat from the stone.

Its funny that you mention this, because that's how Pops regulates temp on the gas stove in the kitchen. Despite me showing him that he can turn the dial the other way, for medium/low/simmer.

are your Pops friendly light switches upside down? 

I should do that, more because I still think  they're upside down here!

Haha, just thought of a beef that really drives me crazy...
On my Honda, you fLIck the lever up to reduce cruise speed whereas on the Toyota fLIcking it up increases the speed, or is it the other way round 

edit reason: ooopsy, I'm confused between flip and flick, help!

You “flip” someone the bird and “flick” a booger.

We got the “Agree” button back…now looking for a “Ha Ha”

JohnInCarolina

littlerascal56 said:

Now now I understand why there are so many of these in the local classifieds listed as “like new-used once” for $150-$200.  Impulse purchases.

Yeah not everyone has the long-term planning and resolve that it takes to negotiate weekly Papa Murphy’s into a home purchase.

cookingdude555

That ooni koda 16 is a machine.  It looks like you are well on your way to mastering it.

caliking

@alaskanassasin , @Legume , @Ozzie_Isaac or anyone else:

Replacing the regulator with an adjustable 0-20 or 0-30psi one sounds like a reasonable fix. But, the stock Ooni regulator is 2.8 Kpa/28 mbar, which is apparently 0.4psi, so it sounds like a low pressure regulator. 

Since I'm looking to tone down the heat, will replacing the regulator help? Sounds like a new regulator would do the opposite.

Ozzie_Isaac

caliking said:

@alaskanassasin , @Legume , @Ozzie_Isaac or anyone else:

Replacing the regulator with an adjustable 0-20 or 0-30psi one sounds like a reasonable fix. But, the stock Ooni regulator is 2.8 Kpa/28 mbar, which is apparently 0.4psi, so it sounds like a low pressure regulator. 

Since I'm looking to tone down the heat, will replacing the regulator help? Sounds like a new regulator would do the opposite.

Wow, 1/2 psi .... That is very low.  In that case, I would not go to a high pressure regulator.  I use those on my fryers and multi-burner griddles.  Yiur ooni is very fuel efficient.  See if you can find an adjustable low pressure regulator or even a gate valve to add in-line.  That will allow you to control the flow in the region your ooni operates a little better.

alaskanassasin

Good question @caliking. all I can say is I fall into the trial and error camp and the regulator knob might give better control than the tank shut off for metering.

Grogu

I use 0-20 and 0-30 psi regulators for propane forges. I wouldn’t view them as having appropriate accuracy to be regulating the 0-0.5 range. Especially those lower budget ones without even a pressure gauge. Even on my nicest one with a gauge, it’s not a lot of twist for one full psi change.

caliking

Poking around, it seems that a 0-5psi regulator may work. Better than regulating with the tank valve, or with the "other side of high"  on the dial on the Ooni.

Thanks for the input, folks. 

caliking

In case anyone is interested, I found this thread about Ooni hacks:

https://www.pizzamaking.com/forum/index.php?topic=66117.0

Photo Egg

caliking said:

In case anyone is interested, I found this thread about Ooni hacks:

https://www.pizzamaking.com/forum/index.php?topic=66117.0

That was a great read. Excellent of Don to compile all the info.
The adjustable regulator and finishing nail combo sounds like a win.

caliking

Photo Egg said:

caliking said:

In case anyone is interested, I found this thread about Ooni hacks:

https://www.pizzamaking.com/forum/index.php?topic=66117.0

That was a great read. Excellent of Don to compile all the info.
The adjustable regulator and finishing nail combo sounds like a win.

That's my plan.