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1st run with Ooni Koda 16
Comments
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Alright, let me know, I honestly laughed when I read the nail thing a couple of years ago.
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I'll report back. It looks legit.Legume said:Alright, let me know, I honestly laughed when I read the nail thing a couple of years ago.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Look forward to seeing what the optimal nail pattern might be...hole-nail-hole-nail-holehole-hole-nail-nail-hole-holehole-hole-nail-hole-hole-nailetc“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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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.Probably people who upgraded to a Roccbox
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I thought Don implied nailing holes in the corner only, to tame the hot zone.HeavyG said:Look forward to seeing what the optimal nail pattern might be...hole-nail-hole-nail-holehole-hole-nail-nail-hole-holehole-hole-nail-hole-hole-nailetccanuckland -
Canugghead said:I thought Don implied nailing holes in the corner only, to tame the hot zone.
True, but there must be an optimal pattern to achieve the desired result in that part of the gas tubing.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I may have found my forever project.HeavyG said:Look forward to seeing what the optimal nail pattern might be...hole-nail-hole-nail-holehole-hole-nail-nail-hole-holehole-hole-nail-hole-hole-nailetc
"cali, having fun with the Ooni?"
" for sure!! On week 17 of the nail-nail-nail-hole-hole-nail-nail trials. Things are looking promising."#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Highly recommend you implement the Taguchi Method. It will save you significant time. A full DOE is only for school labs.caliking said:I may have found my forever project.
"cali, having fun with the Ooni?"
" for sure!! On week 17 of the nail-nail-nail-hole-hole-nail-nail trials. Things are looking promising."
https://www.ee.iitb.ac.in/~apte/CV_PRA_TAGUCHI_INTRO.htmDon't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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There you go. Another fine example of Indians helping to bring clarity to scientific methodology and thinking .Ozzie_Isaac said:Highly recommend you implement the Taguchi Method. It will save you significant time. A full DOE is only for school labs.
https://www.ee.iitb.ac.in/~apte/CV_PRA_TAGUCHI_INTRO.htm#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
By the number of Roccbox units on FB and Craigslist it seems lazy stupid people can’t cook on a Roccbox either and just settle for Papa Murphy.DialSquare said:Thank you,DarianGalveston Texas -
Lol, that was a subtle link too. Honestly though, that was one of the better high level summaries I found. I spent a lot of years implementing that methodology at a previous payer of my wages. I love this type of work.caliking said:There you go. Another fine example of Indians helping to bring clarity to scientific methodology and thinking .Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Whenever/if we meet, I’ll bring the booze, you cook, and educate me.Ozzie_Isaac said:Lol, that was a subtle link too. Honestly though, that was one of the better high level summaries I found. I spent a lot of years implementing that methodology at a previous payer of my wages. I love this type of work.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Yes, I know this is technically the second run.Tried playing with temp regulation today. Fired it up on high for about 20 mins, until the stone temped 900ish. Turned it off. Launched pie. Turned the pie after 20ish seconds, fired the ooni on, at lowest setting on the regulator. Turned the pie a few times every 20seconds, until done.00, biga. Was in a rush, so the biga fermented for a few hours less, and tried to shave some time off other steps in the process. Still turned out better than the last attempt
Sauce, oregano, fennel pollen, mozz + park mix, red onion, bell pepper, garlic, turkey pepperoni (MIL mod). Drizzle of EVOO and hot honey. Bit of basil.
Temp regulation was better this time. Next attempt will be with the stone temp at about 700. Stay tuned!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I’d hit it
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Lol, sorry everyone. This one was merely a single Micheline Star worthy.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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that cross section shot looks awesome. I would eat all that.
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ThanksOzzie_Isaac said:Lol, sorry everyone. This one was merely a single Micheline Star worthy. caliprince was overheard, telling a friend this afternoon about how his dad made pizza again, and it was pretty good. Because it wasn’t as burnt as the last time! #1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Thanks. I’m having fun with it !Photo Egg said:Looks perfect from here!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Thanks for the pro tips. I’ve gotta spend some vacation time dialing in my Karu 16
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@caliking, second pic shows a baking steel. You using that in the Ooni?
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I finally made the plunge and bought this same oven during the Black Friday sales. Got the inspiration a few years back watching JIC knock out pizzas at Butt Blast. So needless to say, this thread has been gold for me.
Have learned much more about the pizza making process the last couple of weeks. Still chasing perfection, but definitely making progress.
The wife has decided that she's the dough expert, so she has taken on that job. Which is fine with me. And we finally have OO flour stocked on the shelves around here.
So thanks for posting. And it sounds like we both learned quickly that parchment paper doesn't belong anywhere near one of these ovens. I very quickly purchased a pizza peel!Wetumpka, Alabama
LBGE and MM -
Looks like your making great strides, that last pizza pic looks damn tasty! I was reading your old posts about the "Baking Steel" you had fabbed up, hoping it would make good nan. I am just curious if you had success . . and do you still use your Steel much?Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Am I the only one here wondering what park cheese is? 😎😎caliking said:
Sauce, oregano, fennel pollen, mozz + park mix, red onion, bell pepper, garlic, turkey pepperoni (MIL mod). Drizzle of EVOO and hot honey. Bit of basil.
Looks great dude.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
Ha! Missed that... meant parm.CTMike said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Do share any tips you've gleaned. I'm all ears!gonepostal said:I finally made the plunge and bought this same oven during the Black Friday sales. Got the inspiration a few years back watching JIC knock out pizzas at Butt Blast. So needless to say, this thread has been gold for me.
Have learned much more about the pizza making process the last couple of weeks. Still chasing perfection, but definitely making progress.
The wife has decided that she's the dough expert, so she has taken on that job. Which is fine with me. And we finally have OO flour stocked on the shelves around here.
So thanks for posting. And it sounds like we both learned quickly that parchment paper doesn't belong anywhere near one of these ovens. I very quickly purchased a pizza peel!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig I've seen that hack, and it's on the list of things to try. Maybe this weekend. Lots of things to play around with, as I've just begun the pizza journey
I've watched a couple of that guy's videos, and he's got some good stuff. Sometimes I think he's been extended baked in the ultra low zone.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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