Ooni Charcoal vs Wood Comparison
Вставка
- Опубліковано 9 тра 2024
- The Ooni Karu is such a versatile beast with many different methods to cook a pizza, but what's the best fuel to use?
In this video we explore the pros and cons of cooking your Ooni pizza over charcoal, and using just wood for that wood fired pizza taste!
This video will also help you set up you Ooni to cook perfect pizzas every time! - Навчання та стиль
This was a super helpful video, thank you so much for posting! 🔥
You're welcome!
Ok, Im sold ! The KARU is the one to get. Will order soon. Thank you for the great videos showcasing the product.
Good choice my friend! I love the Karu, and I'm sure you will too! Happy Pizza...ing...???!!??!
Thanks for good demonstration and explanations!
damn...pizza, beer and a back yard view to die for. Heaven.
North Wales is beautiful, if only it was my actual back yard! 😆
Well organised demo. Everything explained clearly. Thanks.
Glad you enjoyed it!
Great video. A freind of mine bought the koda. We had pizzas whilst camping. Searched for one straight away, and as I love cooking on charcoal on the BBq I had to buy the Karu. Fired it up twice so far with wood, but after watching this video I'll definitely be adding some charcoal to start of. Very informative video, thanks.👍
Thanks for watching! Yeah cooking on wood is good, but takes a lot of standing and maintain the fire, with charcoal it gives a nice base temp, its my go to method all the time!
Thanks for the film demo and comparison Tom 👍 really helpful! I just got the Karu a few weeks ago and following the 15 to 20 mins instructions was really struggling to get the temperature high enough for Neapolitan pizza but now I see I probably have to be patient and burn it for another 10 to 15 minutes in reality. I too have found the kindling size of wood it accepts burns through really quickly. I have been doing the lump wood charcoal hard wood combo. I realise now that perhaps the quarter logs for the ooni pro is a real advantage because they will burn much longer having greater mass and therefore require less frequent stoking and a more consistent heat. I’m still learning how this oven though works though and I’m interested to learn how the chimney vent can affect heat/fuel management. Did a couple of focaccia on it last week, burnt the first on top but the second was great !
Hi Guido, Im happy to help, and hopefully you'll get some higher temps with a longer warm up period. I always go for the largest chunks i can fit in to bur, and usually go with a nice flavour hard wood like Beech, Oak or apple wood.
@@TomVoyageuk As for the type of wood, we understood everything. But Guido G asked how chimney regulation affects the speed of reaching the required temperature !?
@@darkohamilton1068 the only option for regulation on the chimney is the door in the pipe, which can only really be set to open, closed or halfway. The idea is to close the door just enough to reduce the airflow, to reduce the temp without putting the flame out. I find it difficult manage however and it takes about 10 mins to make a change.
I love my Karu, and I have made many many pizzas on it.
I always use a mix of charcoal & wood. My go to temperature, is about 350c.
I too use charcoal and wood
My temperature for making Neapolitan pizzas is 430°c
encore Bravo je n'avais pas encore vu cette vidéo , qui est toujours très utile de voir les détails pour les gens qui débutent comme moi . Un salut de France
Merci Michel!
Great video Tom. Planning to check out your other charcoal one too and give it a go myself. I’ve mostly used kindling in mine, as I’m a total novice with this kind of thing. Any advice where I can read up on different wood types and places to buy? I expect this sound v basic but any advice is greatly appreciated! Cheers again fella!!
We all have to learn mate besides i love being able to help people on their pizza making journey!
I don't have much knowledge of wood types apart from using smoking woods on BBQ's. Generally as a rule of thumbs, hardwoods like Oak, Beech, Alder, Hickory, Apple (or most fruit woods) will give off a nice flavour and last for a nice long/hot burn. Id stay away from soft woods like pine etc, as these have lots of resin, and sap, meaning a ton of thick white smoke that will taste awful, and may even be harmful?
As for places to buy, I've used Big K before (bigkproducts.co.uk) but im trying to source a local supplier for wood, depending on where you are in the worlds, its worth having a google to see if there is a local supplier who will be able to advise you.
Well done, gonna order one later today!
Thanks, and good choice on ordering one!
Thanks just purchased this exact oven really good too know.
Thanks for watching Stuart 👍 it's a great oven, you'll love it!
Thank you for the helpful video! Have you tried hardwood pellets with charcoal?
Also, any recommendations for leaving the front plate off while cooking? Does that help get airflow and keep the fire hotter? Thanks!
Thanks for the comment!
I've never tried mixing hardwood pellets with the charcoal, i'd be concerned they would just burn too fast, but it would be interesting to try it?
As for the front door, it's recommended to keep this on whilst cooking with wood/charcoal. This is to allow the flame to flow over the stone and up out the chimney. The door is insulated so will help to also keep the stone hot.
However if you're cooking using the gas attachment, always keep the door off.
I have the Fyra pellet powered. It seems like the best compromise. It has great flame roll and a hopper and the pellets are denser than wood. I keep a little charcoal in the tray to maintain some heat and make it an easy relight if need be.
I have since cooked on a Fyra and found it to be really enjoyable to cook on. The fire takes less maintenance with pellets rather than wood, and pellets are great to travel with too, if you're taking this oven away with you
I've got a Karu 12" and I find that with the smaller tray, starting with charcoal leave you very little room to add your wood. Yes, it gives a consistent heat and burns much slower, but that can actually be a hinderance if its sitting there in the tray not turning to ash for an hour when you just wanna throw some wood on to get a flame going 😂😂😂
I tend to just use wood and keep it going, doesnt tae more than 15-20 to get to temp, then just keep it alive as long as needed. If you're adding wood just before you put a pizza in, that will happen naturally anyway
Thank you for the information.. VERY excited to unpack my Karu and cook... what are the "fire lighters" you use? Thank you .. Happy Holidays!
I use a brand called Big K, Woodies - Natural wood wool, easy to find in Waitrose if you're from the UK?
I can't say I have had an easy run of pizza-making with this oven. Wood, like you mentioned becomes a Chinese Fire Drill. I will try the charcoal - wood combo. Thanks for posting your video!
Thanks for the comment! Glad you enjoyed the video! I’m not sure what a “Chinese fire drill” means? But cooking on wood definitely takes time to master and needs more attention than using charcoal or gas. The nice thing with charcoal is you get a steady base temp that lasts longer than hot spikes using just wood. My advice would be to use a good quality lump wood with decent size chunks
Excellent video. I have the Ooni Pro 16 & I have performed this test on my own & came to your same conclusion, which is using the combo method, starting a good coal base & then using wood on top for the flames. And as long as you give the oven a good amount of time to heat up, like +30mins (specially if cooking several pizzas) you will get good success.
I agree, sometimes patience is the virtue! Have you thought about upgrading to the Ooni Karu 16??
@@TomVoyageuk not really, I finally purchased a new house a couple months ago & now have the room to build a brick oven. I'm in the middle of working on the design. Plus the ooni pro 16 has the same cooking surface area as the karu 16. It was the ability to cook with coal/ wood and large cooking surface that made me go with the ooni pro (before the karu 16 release) vs their other ovens. And I still need more room lol. That's why I'm building a large brick oven, large enough to cook at least two ~14" pies. I usually make about 6 pies when I make pizza. And they go faster than I can get the next one in the oven 😄.
Thanks for the vídeo. High level of pizza and processes to make. Nice place and Very well presented. Congratulation!
Thank you very much! Yes Wales is a lovely setting to cook pizza!
Any possibility of releasing the recipe for the dough? Looks amazing! Definitely sold me on this unit
Thanks for the comment, that a great idea, im always looking for inspiration for my next video! I'll do a dough recipe soon! Tv
That was so helpful thank you. I wondered why using charcoal and thin kindling wouldn’t give me a high enough heat. I’ll use thicker wood in future
The bigger chunks of wood do burn longer and help to keep heat in the oven. Thanks for watching
Just bought one. This is a very helpful video. Ooni should have a link to it - on how to light it up, add fule, the kinds of fule..
Thank you for the video.
Thanks for the comment Jon! Glad you like the video! Its always nice to hear feedback.
Very informative! The wood licks the top!
Thanks! Glad it was helpful!
Thanks for the video! With the coal and wood combo, how often do you need to add wood once you get the oven hot enough (when cooking pizza)?
Once the coals are good and hot, and your stone temp is reading above 400 Degrees Centigrade, I would add one chunk of wood about a minute before every couple of pizzas. Leaving it a minute helps the good light fire, but burn off any of the nasty smoke first. You're aiming for the wood to provide rolling flames over the pizza.
Thanks for the tips Tom!
Thank you for this informative video. I’m new to this oven and used hardwood pallets but i find the stone gets residue from the smoke and gets on my pizza and of course its not easy to wipe the stone when that hot. Any suggestions would be appreciated. Thanks.
If you’re getting residue From the wood I would be very careful that the pallets are not treated, as you really don’t want that stuff on your food. Invest in some decent treated hardwood and give your oven a really good hot burn out (with no food) to burn off any nasty build up, and the brush the stone with a stiff wire brush, and you should be good to go!
great video, Tom! what hydration are you using in your pizza dough? thank you very much for the response. keep safe!
Hi Vincent, thanks for the comment. I usually use about a 65-67% hydration, if doing a cold proof for 24 hours.
Hi mate, love a Big Wave! I'm really undecided between the Koda and the Karu, does cooking with the wood create much more of an authentic taste compared to cooking with the gas? Cheers.
Darren Pedlar for a little extra you can go with karu + gas attachent and have full flexibility + the nice pros of karu of being insulated and the bigger door which allows cooking different dishes
Hi Darren, for me i like to taste of a wood fired pizza, and it allows you to be creative and try different woods. It really comes down to how you like to cook, if you enjoy the process of building and maintaining a fire, then the karu is great fun, if you prefer have a consistent cook every time with inmate clean up, then Gas is the way to go! As Alan has said, if you can stretch to it, the karu will allow you to do both with the gas attachment, where as the Koda will only ever do gas. Thanks for watching!
Thanks for the helpful video. A couple of things I've found with my Karu:
If there is any breeze make sure the chimney is downwind of the wood filling door , the smoke blows away from the wood filling door towards the pizza door. It will get hotter that way.
The type of wood is important, don't use softwood it makes lots of ash and bitter smoke and cooks cool.
I live in New Zealand and can get 3 year seasoned Manuka/Kanuka. These are dense hardwoods that burn hot and slow with a sweet smoke and almost no ash. The best thing I've found.
Oak and Hickory seem quite good for you poor souls in Europe and America that can't get Manuka!
Great tips, thanks for you comment! Manuka/Kanuka wood sounds amazing!
Normally I don't read the instructions but this time I did..... the ooni start guide actually says to use charcoal for heat and then add wood for flame. But I guess it's easier to watch a UA-cam video 😂.
Yeah! I'd agree with you!
You can really cook with both wood and charcoal/wood mix perfectly fine on this oven, the charcoal method is just easier as it keeps a more consistent temperature.
I’m waiting for my Karu but have ordered some Braai wood. Super dry and hard that should last for longer.
Definitely should give it a go I reckon.
Thanks for the recommendation! When you say Braai wood, so you mean a type of wood or wood that is designed for South African Braai grills?
@@TomVoyageuk that’s them. So you should get very little smoke but long lasting wood (phnar). Dunno if you’d still need a charcoal base, I’m guessing no, but you’d get more cooks out of a bag obviously.
Spoke this company and they say they have people using this wood for their ooni
firemasters.uk/products/sekelbos
@@invisiblekid99 thanks for the link! I’ll definitely check that out! Would make a good video too!
So would you leave the gas burner off the shopping list and just go wood? Or have you found at times the ease of gas is handy to have? Thanks for the video - really informative.
Thanks for the comment Mark!
Personally i love having the gas accessory, sometimes its nice to have the convenience of quickly lighting up gas after work to cook pizzas etc. Also, another thing to remember is once you are done cooking, you turn the gas off and the oven cools down within 30 mins to pack away. With charcoal/wood the oven will stay hot for a further 2/3 hours. This means you have to wait around before packing away. Another reason i love gas as we travel to friends/trips/camping with our Ooni!
The plus side to wood/fire fo course is the ability to get that smoke fire taste, which is considered more authentic
hope this helps!
Mark, I am ready to try the gas, it's a trick doing the wood method. Oven is so small.
Hey @Tom, 5:55 What is the size of that glass panel? It seems to be the perfect size to put the Karu 12 on.
Hi Albert, unfortunately this isn’t my home it was a holiday let we rented for the week, so I’ve no way of measuring it! I would have said it was about 500mm x 500mm though
Hello Tom
Can you tell me what temperature you reach using lumpwood charcoal and hardwood? I don't know is this a windy weather but sometimes I'm struggling to reach 400°C
Hi Szymon, thanks for commenting. I can usually get a stone temp of 400/450 by using a mixture of char coals and hard wood. If it’s very windy, I usually make sure the wind is blowing through the back of the oven to maximise airflow and en sure no heat is lost.
@@TomVoyageuk thanks for the advice and your videos. I'm having pizza party today. Fingers crossed evening go well🤞😉
good point !
C'est Génial de visionner vos vidéos sans comprendre l'anglais vos gestes sont tellement précis que le débutant comme moi arrive très bien a comprendre les bons gestes "charbon + bois " pour faire des bonnes cuissons.Peut être qu'un jour vous nous ferez voir votre tableau de recette pour bien réussi vos pizzas avec la fiche des quantités de farine ,eau, sel, levure et les temps de repos parce que je suis toujours a la recherche de la perfection Merci d'avance j'ai apprécie votre réponse en Français BRAVO
Merci pour vos aimables paroles, et merci aussi à google translate pour l'aide en réponse à votre commentaire! J'ai une vidéo de recette sur ma chaîne pour la pâte, mais j'aimerais en faire d'autres bientôt, y compris la recette de la sauce tomate!
@@TomVoyageuk Super Tom je suis fan et j'attendrais votre recettes et vos secret pour la pâte , Merci et A+
My prefered method is also lump and wood - I have lots of smaller chunks that are not suitable for the kamado so it makes sense.
This is my plan! Usually have a good bit of small Fogo chunks leftover too small for my green egg. Where do you get your wood?
@@11alexstreet I’m bought a box of hardwood kindling and had a bit of oak I’ve used. The kindling looks the ideal way, no need to cut. Only issue it’s not always clear what species of wood and of its kiln dried.
Thanks for watching! 🙂
Thanks I just got my wppo pizza oven and still figuring out what is best to use
The best way to figure that out is just to cook cook cook! And see which you get along with best!
Nice jacket, I have the same Barbour (and the same pizza oven). Great minds...
Thanks Bro! i like the jacket too! i would like a Belstaff jacket too next, i really like those! ( I'm a biker as well as a pizza enthusiast)
Nice video to understand the differences. Just two notes: the first pizza is slightly overcooked. Maybe keeps the door open and turn the pizza frequently using a small round peel. That's how you should cook with a wood oven because the flame/heat source is just in the back of the oven
Riccardo, this oven is so small that the open-door cuts your stone temp down FAST!!! The only time I run without the door is when I have a really hot fire going and I am afraid of a burned top. It's a real trick with this oven to over vs under-cook the pie.
Yes the door should always be open when cooking.
Thanks for watching! 🙂
Where can I buy 6" kindling for my Karu? The shortest I seem to find is 8", I'd prefer not to have to cut to fit. Any suggestions?
Thanks for the question, I cut all my kindling myself, as we have loads of wood in a wood store, However, Ooni do sell hardwood designed to be the right size for the karu....
Just head to bitly.ws/dFNt
Then click, Shop / More / Oven Fuel
Hope this helps!
Great videos! Tried mine for the first time yesterday with kindling wood and had a lot of ash/soot and could almost taste it in the pizza - the inside is covered too - any tips? Had bought a pack of kiln dried kindling from the local shop, do I need better/diff wood?
Thanks for the comment! Sometimes the kindling can burn too fast, meaning you get lots of smoke and less heat, also check what type of wood the kindling is, it may be soft wood, good for starting fires but not for cooking on. I tent to use a hard wood, oak is perfect, and chop it into chunks. If your from the UK there’s loads of timber places that will supply wood for cooking.
Amazing!
Thank you! Glad you enjoyed the video!
I just got a onni do you ever have the vent closed when cooking? and if so when?
I only fully close the vent to stop the oven heating after cooking, sometimes i have it half way to do a cooler cook for NY style pizza, or chicken/ steak dishes
As a novice using pizza ovens, starting with wood burning requires more air inlet space than charcoal, is this right? And once fire starts do you still need to make some rooms for air inlet for woods?
It's always good to have a decent airflow weather cooking on wood or wood/charcoal mix. The problem you will have with just wood, and restricted airflow, is the wood will smoulder and get real smokey, and not provide much heat. With charcoal less air won't create was much smoke, so its a bit easier to work with
Anyone use a charcoal chimney starter to get the wood or charcoal started prior to loading it to prevent creosote from forming in the oven? It looks like his process works fine. I’m just curious.
I have tried it with a starter before, but i came across two issues... its hard to tip a full basket of hot coals into the small opening on the Ooni, And, once the coals are tipped into the Ooni, I'm worried the stone will heat up too fast and may crack.
Besides, the ooni itself has good airflow, so as long as you don overload it, it can usually get hot in the same ammount of time a chimney starter would any way.
have a karu 12 coming soon, any issue cooking on that glass top? does it not get too hot,. cheers
Thanks for the comment! The Karu is a great oven and you're in for some great times cooking on it!
In the Ooni manual, it says glass or plastic tables are not recommended, however i have used mine on both glass and plastic with no issues. The table underneath the oven only ever gets warm.
How do you deal with soot? I did lump charcoal and topped with chucks of hickory and I get this black smoke it didn't affect the temp or taste of pizza but it didn't seem normal.
Thanks for the comment Miko.
One thing i would check is that the wood is totally dry. Ideally less than 12% moisture, as damp wood will smoke more. Also if the oven isn't hot enough, wood will tend to smoulder, not burn, which can often create unwanted smoke.
Hey! Great video! I am gonna try a mixture next time I cook with my Ooni!
I also made a video about mine running on wood only! Keep it up! :)
Thanks Nico, I'll check your video out!
Looks like the all wood burn caused more ash to land on the stone. Do you dust that off before launching a pizza or leave it?
Thanks for the comment Henry, you definately get more soot and ash with wood, probably just due to the nature of the way wood pops and cracks when it burns. It’s a good idea to dust the stone off between pizzas so the pizza base doesn’t get stuck to the ash.
Just bought one of these - good to know it won't break a glass table top :)
Haha, yes, i took the risk.... But to be fair, the legs don't get hot at all, so you can have it on most surfaces outdoors!
Great video but I don’t have your luck with this oven. I followed your instructions with charcoal and wood exactly but couldn’t get the oven hot enough and as soon as I put the door on the flame dies down! Don’t know what I’m doing wrong?
Thanks for the comment Ruth, A couple of things i would check.... 1, ensure the wind is blowing from the back of the oven, to supply enough air to the firebox 2, Make sure your using nice big chunks of charcoal, as the smaller bits and dust will choke air flow 3, use two firelighters instead of one 4, ensure your wood is very dry, and seasoned 5, Patience, These can often take longer to warm up using coals rather than gas. Hope this helps. T
Thanks for sharing; enjoyed it. I suppose you guys are not much into gas ;) Do you brush your stone before starting the bake?
I use gas and charcoal about 50/50 equally! Gas is great for quick cook when you don't want to clean up and need an easy life, but i do enjoy maintaining the fire and taste of charcoal cooking!
I always brush my stone before cooks, once the stone if red hot and all the soot/dirt from the last cook comes right off. I also brush between every 2/3 pizzas, especially if using cornmeal as it tends to ignite when the stone is hot.
Good informative Video Tom what is your thoughts on the Ooni Pro £500 is a lot but if the oven is bigger its going to be better to cook more than just pizza is Karu smaller ?
I can't say really as I've never cooked on the Ooni Pro, i don't own one. However i have just got a Koda 16, and like having the extra room! they take longer to heat up, and i believe the Ooni Pro has 4 square stones inside it, so if your budget can stretch I'm sure you won't go wrong with the larger oven!
Thx.
You're welcome!
really useful video! however i'm not sure i caught any specific temperatures in the comparing the two fuels or just what an 'ideal' target temps vs times are for typical pizza... after my first cook combining charcoal and wood i can say i never got anywhere close to a 932F center stone temp that the box hints at (even cooking >2 hours at 60F ambient)
Thanks for the comment! Usually I'll cook a pizza when the stone temp reaches 400C-450C (750f-840f) depending on the type of dough. Usually i prefer a New York style pizza dough, that unlike Neapolitain cooks at a cooler temp, more slowly. For hot temps though, make sure you're using a good quality, lump wood charcoal, with a couple fo fire lighters - decent hard wood and leave for 20-30 mins un touched to come up to temp.
I've warped and ruined the aluminum "One Touch" vent cover/ash scrapers twice now cooking pizzas at 900F on my Weber kettle. But when you have a really hot pizza stone, hardwood flame flowing along the inside of the domed lid and enough people to make a dozen pizzas rapid fire, well, Magic.
which tasted better?
both were very similar to be honest
That's one of my favorite beers!
Class isn’t it! Hard to come by though here in UK, especially in bottles!
Is there any flavor difference?
There is a subtle difference, but not like the difference cooking on gas vs wood
I use oak off cuts I generate from work and ready to cook in 20mins, best pizzas I’ve ever had
I would agree that Oak is one of the finest woods to use to cook pizza with, so hot and burns for ages! Thanks for commenting! :)
If you want the flame to last a bit longer and really get your temps up, place 1 piece of chunk wood inside the cooking chamber at the edge of the stone (beside the fuel tray).
I've found it gives me more heat and the flame doesn't die out as quickly.
Thanks for the tip! I'll try this next time!
Is that a 12 or 16 oven?
12 inch this one
First person that knows what he is talking about using charcoal n wood.
Love your vid, thanks so much, but that beer 😖
Thanks Scott! Glad you like my videos! I actually enjoy this beer, i quote enjoy a lighter, fruitier beer.... what's your favourite tipple to cook pizza with??
How big is the stone ,
337mm x 337mm, and 15mm thick
Thanks mate! But can you show the bottom of the pizza next time if you make another video? Its key imo :)
Ive had a few people say that so I’ll take it on board and deffo make sure I show that next time! Thanks for the feedback! I always listen to feedback to make my content better! 🙏🏻
@@TomVoyageuk and maybe show that you have to rotate the pizza part of the way through cooking? I always have to to get an even crust.
Good video, I'm using good lump and wood!
Thanks Scott!
Is there a difference in taste when using the charcoal/wood vs the gas?
Thanks for the comment, yes, there is a difference in taste, the pizzas have a more Smokey taste which is said to be more traditional.
Some woods like Oak have a stronger smoke flavour, and I’d stay clear of soft woods like pine as the resin will leave a horrible taste
@@TomVoyageuk i only recently got mine but have heard the pizzas are in for such a short time that there is no difference in flavour, have u tried a blind taste test?
Enjoyed the vid Tom, cheers m8.
@@acehighjohn1759 thanks for the comment! And for watching my video! I do think there is a difference in flavour albeit subtle. Besides cooking with wood in my opinion is more fun and quite therapeutic, like being a cave man 😁
A blind taste test would be a great idea for a video though!
@@TomVoyageuk Yeah i totally love the idea of cooking with wood and so far thats all ive tried. I was worried about switching fuels too but having watched ur vid im happy to go with the duel fuel compromise as it seems the best all round way to work these as noone wants to be fuelling the oven whilst trying to prep pizzas. Ty for the reply m8.
Pizza looks good
Thanks for the comment!
Why are you looking for white smoke coming out of the top?
Hey, Thanks for the comment...
When you add wood to the coals, for the first minute that wood is going to give off thick white smoke.... not good for cooking food. In the video i mention to look out for "no white smoke" because this means all the nasties have burned off and you're getting good heat from the flame!
👍👍👍👍👍
Thanks for watching! 🙂
Thanks for the review, don’t leave the pizza in that long, (burnt the cheese) the pizza is ready when the cheese is melted, longer than that you will burn the cheese.
Thanks mate, i quote like a toasted cheese on a pizza, but each to their own!
Cannot wait to see Wales people cocking pizza on bbq ..
Wales is a great country! The scenery there is incredible! can't wait to go back!
Why not do one with just charcoal? That flame roll is not necessary, believe me. Even heat is best. I have an Ooni Pro, and I use anthracite coal in mine. Works awesome.
I've never tried Anthracite coals before, but i found that temps don't get much past 350 without adding wood. I personally like to have the flames up and over the pizza, but each to their own, happy pizza making!
@@TomVoyageuk I use lump charcoal to get the anthracite going and I don't have to use wood.
Hiw much are these in nz
@@michaelsinclair6515 do you mean the Ooni ovens @irina? If so just check their website I’m sure you’ll find a price there! Thanks for watching!
You're using real coal for food?
if you want a hand i'm here and this a good thing about channel
real test is between charcoal/wood vs gas/propane.
Thanks! That’s a great idea for the next video!
I love Big Wave!!
Amazing beer isn’t it! Hard to find though, especially in glass bottles
@@TomVoyageuk I've never seen a bottle! I can find it here in my hometown occasionally
Always looks to burnt on pizza crust on the Ooni
Thanks for the comment! Do you mean my pizzas look burned or pizzas in general cooked on Ooni ovens?
@@TomVoyageuk generally seems that they look a bit burnt on the ooni
2:22 your yard door looks like a pizza oven
I guess it does yes! Only this was a holiday rental property..... i wish it was my own with those views!
Hard big piece of wood you need for pizza
Thats right! I like to use oak ideally!
2 likes?? C'mon!!!!
hardwood.. will not burn hotter... only longer. softwood is hotter.
Thanks for the tip! :)
Pizza must be cocked in wood oven
Traditionally yes, but i like to mix with charcoal for a more consistent temp.
thanks for video , but you must learn many things ..... Dougth is not ready to cook, drafting make for a child and ooni use very bad , because you burned pizzas , please first to post test....
Thanks for the comment, I never claim to be an expert and my channel is about learning and inspiring people to cook pizza. I still have plenty to learn, and I’m happy to admit that! I listen to and take all feedback, especially off people called Giuseppe 😁
Something is not right. Where are the ladies? Killer house, cool dudes beer pizza, where are the girls??? Don't tell me you guys don't dabble with chicks! Disney ad just kicked on. Not a good sign.
Haha 🤣 The girls are inside, preparing the pizzas! They're the ones with the actual skill of stretching the dough, and preparing the ingredients!