Unboxing the Ooni Karu 12G Pizza Oven: Get Ready For the Ultimate Pizza Experience!
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- Опубліковано 28 вер 2024
- Watch as we unbox the Ooni Karu 12G, a game-changer for pizza enthusiasts and outdoor cooking lovers alike. With its sleek design and innovative features, this portable wood and charcoal-fired oven is set to revolutionize the way you cook pizza at home!
In the unboxing secion, we provide a detailed overview of the contents of the Ooni Karu 12G package. From the oven itself to the accompanying accessories, we leave no stone unturned. You'll get an up-close look at the durable construction, high-quality materials, and thoughtful design elements that make this oven stand out from the crowd.
Once we have everything set up, it's time to fire up the Ooni Karu 12G for its first cook. The Karu 12G boasts impressive heat retention and efficient fuel consumption, making it ideal for achieving that perfect crispy crust and melty cheese in no time.
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im not one to leave comments much but ive been watching your videos for a bit now and I really enjoy your content. I find your unfiltered bloopers and editing punchlines hysterical. keep up the great content! cheers from Boston!
Thank you for the kind words! Definitely a lot more videos to come!
Im trying to figure out if I want this or the Gozney Roccbox. I cook 4 pizzas at a time for my family every weekend. I just wish the window on the door was bigger.
If you’re often cooking multiple pizzas I’d probably go with a 16 inch. That way you can make individual size but cook on different parts of the stone. The cook chamber heats right back up but the stone takes a bit.
The most I’ve done consecutive on this was 9. I make one, cook it, take it out, then stretch and prep the next one while I have the gas on full. Even with that few minutes of reheating I still had to give it like 10 or 15 minutes after a few to get the stone temp back up. This isn’t a knock on the Ooni, this happens on any pizza oven. Commercial ovens are bigger so they use more of the surface while other parts heat back up.
No you could just keep cooking. I don’t think mine ever dropped below 700F degrees, so basically instead of 60-90 seconds it’s 180 seconds to cook. Not exactly the end of the world.
As to Gozney vs Ooni I think they’re both great. I do like having the door though as it definitely helps with preheating, heat retention and reheating quite a bit. I actually made a door for my last oven.
Hope that helps!
Nice work cooking the pizza! I just got my 12g yesterday and i've had a hell of a time putting the chimney on. it locks in place, but it is wobbly. I am not sure if that's a design flaw or if it's supposed to be like that... or if I'm doing something wrong???
Thanks, I love making pizzas. The process is very satisfying.
My chimney rocks a little as well. I don’t think it’s going anywhere with that locking groove though, unless you were making pizzas out at sea. Ooni has great support though so can’t hurt to reach out to them.
What kind of pizza did you make first?
@@wickedawesomefood have not made a pizza yet! Friday will be the maiden voyage [[[figuratively speaking - not bringing it out to sea ;) ]]]