After deciding for about a year we just ordered the Karu 16, the Bertello Grande 16 just came out and is less expensive but the door and the larger opening were the deciding factor. Plus the track record, there were not enough reviews of the New Bertello.
Do you find that the Karu gas burner cooks the top of the pizza too fast, and the bottom rim of the crust (cornicone) does not receive the same heat distribution? I love the Koda ovens because of the design of the gas burners. The flame originates right near the stone and shoots upwards to the top of the oven, giving an even cook to the entire crust. What are your thoughts Nico?
Hey! I think the Karu's gas burner does an excellent job (although I have had to modify it, to work properly) and the heat distribution is pretty even. I have made a couple of videos about the gas burner! Feel free to check these out for some closeup shots of the pizzas. :)
Yeah! Finally the koda 16 concept for the pro successor - looking good but hey guys thats an pimped pro. The door is still full of flue that you cannot see through when using wood as it was with the pro - using wood is still a mess so FORGET multifuel and no need to upgrade from your pro if you have one already - this oven (like all these kinds of mobile steel ovens) are best used with gas - can't quite see why the price is even higher as the original pro (man that was already expensive 🤪) So as long as ooni is gonna keep this high price policy up (they were founded to build affordable pizza ovens once) you better save your bucks for a real pizza oven thats gonna give you great experience AND nice pizza :) greez and have fun making tha pizza!!!! yours, hinze
After deciding for about a year we just ordered the Karu 16, the Bertello Grande 16 just came out and is less expensive but the door and the larger opening were the deciding factor. Plus the track record, there were not enough reviews of the New Bertello.
Very professional!! 🤌
Thank you! :)
Do you find that the Karu gas burner cooks the top of the pizza too fast, and the bottom rim of the crust (cornicone) does not receive the same heat distribution? I love the Koda ovens because of the design of the gas burners. The flame originates right near the stone and shoots upwards to the top of the oven, giving an even cook to the entire crust. What are your thoughts Nico?
Hey!
I think the Karu's gas burner does an excellent job (although I have had to modify it, to work properly) and the heat distribution is pretty even.
I have made a couple of videos about the gas burner! Feel free to check these out for some closeup shots of the pizzas. :)
Holy Moly 😲 now I wanna trade-in my Koda 16 👀
And I would like to trade in my Karu 12 :D
Yeah! Finally the koda 16 concept for the pro successor - looking good but hey guys thats an pimped pro. The door is still full of flue that you cannot see through when using wood as it was with the pro - using wood is still a mess so FORGET multifuel and no need to upgrade from your pro if you have one already - this oven (like all these kinds of mobile steel ovens) are best used with gas - can't quite see why the price is even higher as the original pro (man that was already expensive 🤪) So as long as ooni is gonna keep this high price policy up (they were founded to build affordable pizza ovens once) you better save your bucks for a real pizza oven thats gonna give you great experience AND nice pizza :) greez and have fun making tha pizza!!!! yours, hinze