Perfect, Had mine now for a few weeks and love it. Friday night is pizza night. My Daughter likes getting stuck in with making the pizza. I've been using apple wood chunks as I have a stock of them, I use them for smoking in my Kamado. I have to say this is one epic little oven, and watched many of your vids before deciding on which one to buy. Wanted the pro but budget guided me towards this oven and I am truly happy it did. Keep up the great work
Another well done video! Used my karu for the second time....what a great little oven! Here’s my process; 1. Add some smaller pieces of lump charcoal, light coal in two areas with plumbers torch for about a minute 2. Use a bbq dragon for about 30 seconds to accelerate things. The bbq dragon a basically a small fan. 3. Throw some small wood chips in there and cover. After about 10 minutes add some hardwood chunks or strips, and make pizzas after a few more minutes.
I struggled with mine to get the temperature over 350c. When if first bought it it was up to 450c in 10 mins. The difference is the the wood. I used two year seasoned hardwood and while its ok it isn’t as good as the kiln dried stuff we got with it. I also recommend if you use your own wood to cut smaller pieces, this get the flame going quicker and you need that!
Hello! Thanks for all the nice videos. I have a question. Is there a big difference in the taste of the pizzas between gas and wood fire? Greetings from Northern Germany
Hello to Northern Germany! I’m looking forward to visiting some amazing roller coaster theme parks near there next year! There isn’t really a taste difference - other than the ash on the base. A wood fire cook is just different and fun - there’s something special about cooking with wood and that’s why I always recommend getting a dual fuelled oven if you can. 👍
Great video your turorial was informative and your voice is very A.S.M.R which we need during these crazy times. I can't wait for you to make a Calzone.
Sorry, I just can’t get one thing: does the deep part of the basket face the front, or is the deep part facing the back? The last video I watched had the deep part at the BACK… thanks
Hi! I use it with the handle toward the front because when I have to slide it in and out of the oven from the front opening you can use the handle to grab it. Nothing stopping it from being used both ways though- the good thing with it being deeper at the front with the higher rim, is it prevents lumpwood and pieces of wood falling down onto the stone. In the Pro, the lower side faces the front and bits of wood just gets onto the stone all the time which I would rather not happen!
This is great. I’ve been using too much coal I think. The fuel goes quickly and plugs the air grates up, chocking my fire. I’m testing with just using wood. Currently getting a lot of ask out the chimney though. I mean. A lot!! Hopefully that would continue up and out and not stick to my food.
Thanks! Yes, I find the charcoal can block the wood flame and so I use it just at the beginning to heat up the oven then continue with wood - unless I’m cooking for a long time whereas then I add more charcoal and start the process again. I like to use smaller chunks of charcoal. I recently bought restaurant grade and the pieces are just too big and blocked my wood flame totally!
I don't use charcoal at all. I use my log burner kiln dried ash chopped up smaller. It does take a good amount of wood to hit 400c though. I may try adding a bit of charcoal too.
Hi, great videos!!! Lighting mine for the first time today and was just wondering why you add the charcoal as well as the wood? Does this give a longer lasting heat?
Just watched this video again as after several cooks I’m struggling to get and keep the temp up, the colder weathers probably not helping me any: Karu does seem to need a lot of stoking. Also the usual 250g Neapolitan dough ball for a 12” pizza seems far too much dough for the Karu making it a struggle to launch as a 12” pizza, I think Karu seems better suited to a 10” pizza, easier to launch and gives more room to turn while cooking. Think I’m going to try dough ball weights of 180 to 200g for now and see if they work better for me.
Hi! I think aim for a 200g dough ball to make 10” pizza. It’s more fun and easy to cook and as you say more room for turning and launching! That’s the size I use particularly when it stretches well.
@@Got2EatPizza thanks, will do, I think ooni recommend about 160g which seems a bit too little, and your so right, the stretching makes a big difference, can’t slap 250 g, it folds over itself and before I know it it’s making a dash for calzone 😅
Hi, another great vid! Just wondered, does your hatch sit flush in the opening, it appears to? Mine rocks as it sits up on one side and when I get the oven fired up you see smoke escape from the opening. Think this might be effecting my temp or time it takes to try and reach the desired temp, plus how quick I’m having to replenish wood.
Hi! Thank you! Mine does sit tight currently. Ooni advise not to get the oven over 500c which is a challenge in itself! Did it fit when you had it new?
Hi again, thanks very much for the responses. It was actually like this out of the box. I did open a ticket with Ooni and send them a video of the hatch rocking in the opening and showing the gap. They’ve been really good to be fair and suggested getting it fired up and contacting them again if I had issues. Just trying work out whether the smoke escaping etc. is actually signs of issues. In one of their demo vids the CEO does talk about them engineering a good seal on the door to help keep the heat in etc. so in my mind this would apply to the hatch too. I might just drop them another message advising what I’ve seen since firing up the oven ....
@@Got2EatPizza dough already proving. Mouth already watering. Just mentioned to Mrs Pizza Oven that I may need a new kindling axe. I got the Marge Simpson 'Hmmm...'
@@Got2EatPizza That's tricky. I think it's a personal choice about weight, size of blade and width. Screwfix do a few - from £10 to £30 ish. Campers Axes can be better at splitting fresher wood. But if it's dried kindling you are looking at splitting, pop to a DIY outlet and see what they have on offer to get a feel for what weight and size works best for you. If you have the cash, an Estwing Sportsman works a treat. (I'm angling for that one if Marge gives me the nod!)
Thank you! I’ll check them out. The axe I’ve bought just isn’t sharp enough. I think I need a camping/field knife where I knock the edge of the knife down through the wood, rather than use an axe.
You seemed to use a lot of wood compared to us. We get up to temp with 3 fills of lumpwood which will get us to 350c then just a couple of sticks of olive to hit 400c +. It looked like you were using a softwood kindling - what wood was it?
@@Got2EatPizza That would be why - birch is a quick burner. The papery bark off silver birch is a good firelighter and will even burn when pretty damp.
Hi - the flame guard thing I keep mentioning hails back to the UUNI 2s and Uuni 3 days where it is used to keep the flames back off the crust as the ovens are shorter in depth than this one and the flames sat directly next to the pizza stone so needed a flame guard.
I'm really struggling to get mine up to temperature, I've tried every combination of lumpwood, birch and oak in it and I've never been able to get over 350 degrees on the stone, I have it since christmas and have made pizzas at least once a week since. The pizzas are amazing but it's so hard to get it up to temperature.
Hi! Have you checked the chimney vent is in the open position - other than that do you store your stone somewhere dry away from damp, plus the logs in a dry not damp place? I used to keep mine in the outside log store but that made them just smoke - now I store inside.
@@Got2EatPizza Yeah I store everything in my sunroom so it's always dry and the vent is fully open, I was thinking it could be the thermometer that I'm using but the pizzas take 3-4 minutes to cook so I don't think it's the thermometer
It’s really odd that it doesn’t go higher tbh. I can’t think what else it could be - other than to use more lumpwood charcoal to heat it up at the start then add the wood for the flames just before the cook.
Use a fan and blow it on the fire and that puppy will get hot enough to melt the whole unit so use the fan till you get to the desired temp and then stop.
I’ve used mine about 5 times and have never been able to get the temps tire above 500 degrees. The pizzas are all all awful doughy messes. I haven’t made even one successful pizza yet.
Hi! Is that with wood? use kiln dried low moisture and add lump wood charcoal with kindling and your oven should get over 500 in no time. It takes some learning - mine were a doughy mess at the start too but it all comes together from a bit of trial and error! Keep going!!!!!🍕👍🔥
Hi - Hope you are all doing ok! Thought it may be useful to make a vid on lighting and managing the warm up heat of the oven!
Perfect, Had mine now for a few weeks and love it. Friday night is pizza night. My Daughter likes getting stuck in with making the pizza.
I've been using apple wood chunks as I have a stock of them, I use them for smoking in my Kamado.
I have to say this is one epic little oven, and watched many of your vids before deciding on which one to buy.
Wanted the pro but budget guided me towards this oven and I am truly happy it did.
Keep up the great work
Hi! That’s so lovely to hear! It’s a really lovely oven and you can do so much with it. - thanks so much for watching my vids!
Another well done video! Used my karu for the second time....what a great little oven! Here’s my process;
1. Add some smaller pieces of lump charcoal, light coal in two areas with plumbers torch for about a minute
2. Use a bbq dragon for about 30 seconds to accelerate things. The bbq dragon a basically a small fan.
3. Throw some small wood chips in there and cover. After about 10 minutes add some hardwood chunks or strips, and make pizzas after a few more minutes.
Hi - thanks ! This is handy, because different woods will create different heat up times. My equivalent to the BBQ dragon is my breath! lol!
What an honest and well produced video! Thank you
Hi! Glad it was helpful - Thank you!
Love your running comments thru your videos
Very helpful and not scripted
Hi - thank you so much!
Really great walk through, easy and thorough. Thank you, I’ll be applying this steps when my Karu comes next week. I can’t wait to try it out.
Hi! Thank you and enjoy your new pizza oven - so much pizza cooking fun ahead! 🍕👍
I struggled with mine to get the temperature over 350c. When if first bought it it was up to 450c in 10 mins. The difference is the the wood. I used two year seasoned hardwood and while its ok it isn’t as good as the kiln dried stuff we got with it. I also recommend if you use your own wood to cut smaller pieces, this get the flame going quicker and you need that!
Thank you for this. I was looking for a video like this one to get me started.
Thank you best one I saw in minimal searching
Hi! Most welcome 😊
i just baught it today! would like to see more video's from the karu hehe
More to come!
Hello! Thanks for all the nice videos. I have a question. Is there a big difference in the taste of the pizzas between gas and wood fire?
Greetings from Northern Germany
Hello to Northern Germany! I’m looking forward to visiting some amazing roller coaster theme parks near there next year! There isn’t really a taste difference - other than the ash on the base. A wood fire cook is just different and fun - there’s something special about cooking with wood and that’s why I always recommend getting a dual fuelled oven if you can. 👍
Do you find leaving the door off effects the temperature/cook that much?
Hi - As long as I've got a good flame. It will cook faster with the door on but you can't see it cook which I don't like.
Great video your turorial was informative and your voice is very A.S.M.R which we need during these crazy times. I can't wait for you to make a Calzone.
Thank you! 😃. yes, it’s time I made one!
Sorry, I just can’t get one thing: does the deep part of the basket face the front, or is the deep part facing the back? The last video I watched had the deep part at the BACK… thanks
Hi! I use it with the handle toward the front because when I have to slide it in and out of the oven from the front opening you can use the handle to grab it. Nothing stopping it from being used both ways though- the good thing with it being deeper at the front with the higher rim, is it prevents lumpwood and pieces of wood falling down onto the stone. In the Pro, the lower side faces the front and bits of wood just gets onto the stone all the time which I would rather not happen!
Love my karu. You should try a flame guard it makes quite a difference in pushing the flame over the roof and protects the crust near the grate
Hi - thanks for this tip! 👍
what kind of flame guard?
Eh, please explain.
Flame guard???
This is great. I’ve been using too much coal I think. The fuel goes quickly and plugs the air grates up, chocking my fire. I’m testing with just using wood. Currently getting a lot of ask out the chimney though. I mean. A lot!! Hopefully that would continue up and out and not stick to my food.
Thanks! Yes, I find the charcoal can block the wood flame and so I use it just at the beginning to heat up the oven then continue with wood - unless I’m cooking for a long time whereas then I add more charcoal and start the process again. I like to use smaller chunks of charcoal. I recently bought restaurant grade and the pieces are just too big and blocked my wood flame totally!
I don't use charcoal at all. I use my log burner kiln dried ash chopped up smaller. It does take a good amount of wood to hit 400c though. I may try adding a bit of charcoal too.
Hi - yes give it a try - it should really help with a faster heat up time. 👍
Hi, great videos!!! Lighting mine for the first time today and was just wondering why you add the charcoal as well as the wood? Does this give a longer lasting heat?
Hi there! Thank you so much!! Enjoy your lovely new Karu!!! Yes for that reason - it’s much better and longer lasting! 🍕🔥👍
Love your videos, I share them on the Facebook page!
Hi! Thanks for watching and for sharing the vids 🙏
Loving the karu more and more.
Hi! And me!
Just watched this video again as after several cooks I’m struggling to get and keep the temp up, the colder weathers probably not helping me any: Karu does seem to need a lot of stoking. Also the usual 250g Neapolitan dough ball for a 12” pizza seems far too much dough for the Karu making it a struggle to launch as a 12” pizza, I think Karu seems better suited to a 10” pizza, easier to launch and gives more room to turn while cooking. Think I’m going to try dough ball weights of 180 to 200g for now and see if they work better for me.
Hi! I think aim for a 200g dough ball to make 10” pizza. It’s more fun and easy to cook and as you say more room for turning and launching! That’s the size I use particularly when it stretches well.
@@Got2EatPizza thanks, will do, I think ooni recommend about 160g which seems a bit too little, and your so right, the stretching makes a big difference, can’t slap 250 g, it folds over itself and before I know it it’s making a dash for calzone 😅
Hi, another great vid! Just wondered, does your hatch sit flush in the opening, it appears to? Mine rocks as it sits up on one side and when I get the oven fired up you see smoke escape from the opening. Think this might be effecting my temp or time it takes to try and reach the desired temp, plus how quick I’m having to replenish wood.
Hi! Thank you! Mine does sit tight currently. Ooni advise not to get the oven over 500c which is a challenge in itself! Did it fit when you had it new?
Mines fits flush, no problems so far, had it since May.
Hi again, thanks very much for the responses. It was actually like this out of the box. I did open a ticket with Ooni and send them a video of the hatch rocking in the opening and showing the gap. They’ve been really good to be fair and suggested getting it fired up and contacting them again if I had issues. Just trying work out whether the smoke escaping etc. is actually signs of issues. In one of their demo vids the CEO does talk about them engineering a good seal on the door to help keep the heat in etc. so in my mind this would apply to the hatch too. I might just drop them another message advising what I’ve seen since firing up the oven ....
Very similar to how I get my Karu going. Thanks.
You're welcome 😊
The stone looked super ashy. Would you normally let it burn off or do you cook on it like that without it impacting the pizza?
Hi - I would definitely give it a brush first!
Mine is coming between 14.17 and 15.17 today. (random timing DHL) This was very helpful - thanks so much. We all know I'm gonna burn the first few...
Yay! Enjoy the your new Karu and you may not burn them - go small pizza first - it doesn’t matter if you do - got to burn to learn!
@@Got2EatPizza dough already proving. Mouth already watering. Just mentioned to Mrs Pizza Oven that I may need a new kindling axe. I got the Marge Simpson 'Hmmm...'
@@chrismortimer3808 If you have a kindling axe you can recommend please let me know as I need one of those too!
@@Got2EatPizza That's tricky. I think it's a personal choice about weight, size of blade and width. Screwfix do a few - from £10 to £30 ish. Campers Axes can be better at splitting fresher wood. But if it's dried kindling you are looking at splitting, pop to a DIY outlet and see what they have on offer to get a feel for what weight and size works best for you. If you have the cash, an Estwing Sportsman works a treat. (I'm angling for that one if Marge gives me the nod!)
Thank you! I’ll check them out. The axe I’ve bought just isn’t sharp enough. I think I need a camping/field knife where I knock the edge of the knife down through the wood, rather than use an axe.
Hi! Can i use Ooni Karu without the metal box inside? Can i put wood directly on the "floor" of the oven behind the stone?
Thank you!
Hi - I guess you could if you wanted to - not sure how the heat from the wood being directly on the oven shell would impact it though.
You seemed to use a lot of wood compared to us. We get up to temp with 3 fills of lumpwood which will get us to 350c then just a couple of sticks of olive to hit 400c +. It looked like you were using a softwood kindling - what wood was it?
Hi - I think it’s birch!
@@Got2EatPizza That would be why - birch is a quick burner. The papery bark off silver birch is a good firelighter and will even burn when pretty damp.
At 7:37 I felt like I was in front of a fireplace 👌
Thats lovely! 🔥🔥🔥🔥
Thank you! Very helpful!
Hi there! Glad it was helpful!
Bonjour on attend le 7 octobre... Pour le gozney domes!!!😬😬 . Allez vous l'acheter et nous faire de jolies vidéo avec??
Salut - est-ce le nouveau poêle à bois? J'ai besoin de l'obtenir et de faire une vidéo oui!
@@Got2EatPizza oui le nouveau.. j'espère qu'il sera accessible aux niveau du prix !
Is it possible to use the gas burner and wood in the same time?
Hi - they are different burners and there’s not enough room to have both fuels on at the same time.
@@Got2EatPizza I worked with the gas burner and add few little wood from the front..i put them on the side, it worked good for me :)
Can someone please explain what this flame guard is that gets mentioned???
Hi - the flame guard thing I keep mentioning hails back to the UUNI 2s and Uuni 3 days where it is used to keep the flames back off the crust as the ovens are shorter in depth than this one and the flames sat directly next to the pizza stone so needed a flame guard.
@@Got2EatPizza so not required on the Karu then, thanks..
Its not required on this one.
Could you compare the Karu to the Roccbox? I'm having a really hard time choosing between the two ;).
Hi! Yes - I’m working on the Koda to the Rocc for the next one and that will be the one I do after that. 👍
@@Got2EatPizza cool! Looking forward to that one. I'm interested in both wood and gas if you have both options for both ovens available.
Oops! Just ordered the Karu today! Can't wait for it to arrive!
Hi! Good choice - enjoy cooking in your new oven when it arrives!
I'm really struggling to get mine up to temperature, I've tried every combination of lumpwood, birch and oak in it and I've never been able to get over 350 degrees on the stone, I have it since christmas and have made pizzas at least once a week since. The pizzas are amazing but it's so hard to get it up to temperature.
Hi! Have you checked the chimney vent is in the open position - other than that do you store your stone somewhere dry away from damp, plus the logs in a dry not damp place? I used to keep mine in the outside log store but that made them just smoke - now I store inside.
@@Got2EatPizza Yeah I store everything in my sunroom so it's always dry and the vent is fully open, I was thinking it could be the thermometer that I'm using but the pizzas take 3-4 minutes to cook so I don't think it's the thermometer
Great
It’s really odd that it doesn’t go higher tbh. I can’t think what else it could be - other than to use more lumpwood charcoal to heat it up at the start then add the wood for the flames just before the cook.
The harder the wood you use eg oak, the slower it burns. Try a softer wood for a faster hotter burn.
Use a fan and blow it on the fire and that puppy will get hot enough to melt the whole unit so use the fan till you get to the desired temp and then stop.
Where I live I don’t need a fan - a non breezy/windy day is rare! 😂
I’ve used mine about 5 times and have never been able to get the temps tire above 500 degrees. The pizzas are all all awful doughy messes. I haven’t made even one successful pizza yet.
Hi! Is that with wood? use kiln dried low moisture and add lump wood charcoal with kindling and your oven should get over 500 in no time. It takes some learning - mine were a doughy mess at the start too but it all comes together from a bit of trial and error! Keep going!!!!!🍕👍🔥
oh wow, i'm still on their original wood pellet oven. lol
Hi -the Ooni 3 - I bring it out sometimes too!
How to use a portable pizza oven,
Buy oven, take it back to the store
Oh no, what was wrong with the oven?
8 miutos viendo como metes leña y nada mas
Es un poco más que eso: muestra cómo encender y manejar el fuego.
Just call dominos save all the fuss.
😄
🙄
Too many pop up ads. Thumbs down. You can blame it on youtube
Hi! Sorry about that.