Thanks Tom. Your video series has convinced me to get the Karu 16. I love all the tips and tricks you give and find all your vids enjoyable. Best wishes from the U.S.
Great tips thank you do you have any suggestions for cleaning the glass on my Karu 16. I just did a quick test run with wood and the glass got quite dirty
Great tips video! I definitely agree that smaller chunks of wood, more often is the way to go. In addition, using a blow torch instead of matches is a must. I'll need to try keeping the door open when starting the flame. Keep up the great videos!
@@TomVoyageuk thumbs up on all ur vids bro ..even b4 I watch them lol ... how often do u need to add wood ? do u have to continually add wood and charcoal? or just wood .. thanks
Hey Matt! Thanks, i'm glad you like the videos 👍 I'd love to get a Dome, I need to sell some of the pizza ovens I've got now before I buy another (plus it's a pretty big investment!) maybe one day!
Tom, I have this oven and use gas more than wood, I can’t get the stone up to temperature and that’s with the chimney fully open and the front baffle. Any ideas? I’ve left it on full , door closed and airflow open on full.
Hi mate, thanks for the comment, there’s a few bits to try here. I would always use a good quality (restaurant grade) charcoal, that has big chunks, don’t over fill the basket for maximum airflow, and chuck a chunk of hard wood on top to get the flames rolling! Also I use 2-3 fire starters to get the fire going! Hope this helps
@@TomVoyageuk So when you do it here’s a tip. We cut 3 to 4 slices in the top of it so that it would vent, kept turning every 10 to 15 seconds after getting the stone good and hot for about 45 minutes and then letting the flame die down a bit. The outside was nice and crusty Not chard and the inside dough was cooked. I was just wondering if you had any other tips other than what we experienced. Cheers!
santa will bring me this oven next week its my early christmas present 😁 maybe you read this tom it would be nice if you could answer me a question i will use a mixture of charcoal/wood i know i have to put some wood in shortly before i put a pizza in for the rolling flame but what is the advantage to put some wood into the oven right from the beginning? will it heat up quicker? i have seen you in another video where you were heating up the oven only using charcoal i was wondering if there is a diffference greetings from germany 🙂
Thanks for the question! And thanks for watching! So yes I usually use mostly charcoal to lay a good base, but will add 2/3 pieces at a time from the beginning of the heat up process. The flame helps put heat in the stone, but make sure you have enough air flow, and use kiln dried wood, otherwise you will get soot build up on the glass
@@TomVoyageuk thank you for the answer I received my Karu 16 today and already seasoned it I used some high quality charcoal and a bit of wood on top it was my first time using a wood fired oven I was surprised how good everything works I was expecting some problems 😅 but I have reached 496 degrees Celsius pretty quick this oven is amazing and I could just sit there and watch the flames can't wait to cook my first pizza in the Karu greetings🍕🍕🍕🍕😁
Thanks you for the last tips ! Personnally I put a bed of pellets and some charcoal, then some little pieces of wood : it allows the oven to get high temperature quickly
Hi Tom, good videos with great info! I do have one question for you, how does the gas feature on the Karu perform compared to the Koda? It seems the burners are much smaller on the Karu then the all gas Koda
It works well and heats up quickly, the main difference is the fact on the Koda its an L shape, so its more even than the Karu16, and doesn't require as much turning.
Great tips!! 6 months in through experience I agree 100%. I know people who rely on gas but I have the wood coal mix down to a science. I'm much less vulnerable to outside wind using vs gas. The advantage of gas: I think is just a cleaner operation with less pieces to juggle. Personally I'm almost 100% about the real fire.
Thanks for the video. Do you find the charcoal/wood add a lot of flavor? Gas seems like it would be a lot easier. I'm trying to decide if I should buy an Ooni, but don't want to be disappointed in its performance. Thanks
Hi Dan, It does add flavour and I do enjoy cooking on wood/charcoal when I have more time but I also enjoy the convenience of using gas (the Karu 12 and Karu 16 are both duel fuel) They are a great oven and I dont think you would be disappointed, I bought my first one July 2020 and have never looked back!
I have done before yes, but it didn't impart much flavour onto the dough. Apple is quite a delicate flavour, where as oak is very stong, so it takes more effect for shorter cook times you get in ooni's
Decent tips. But while charcoal and wood gives a bit better flavour, and is more fun to work with, I would in no way say that it’s the easiest option …. gas is by far easier
Thanks Tom. Your video series has convinced me to get the Karu 16. I love all the tips and tricks you give and find all your vids enjoyable. Best wishes from the U.S.
I'm glad you enjoy my videos 🙂 The Karu 16 is a great oven - you'll love it! Happy cooking 👍
Just bought a karu 16 been watching all your videos which have been a great help cooking later on wish me luck and thanks keep going with the videos.
Thank you just got my new Karu 16. But how do you clean the oven stove pipe ?
If you check out my videos I have one with cleaning tips for your stone 🍕👍
Hey Tom any tips on bread baking In the Karu 16? Thanks
Hi, if baking bread I usually do it in the kamado, but a video on doing bread in the ooni would be great! Good idea! 👍
Great tips thank you do you have any suggestions for cleaning the glass on my Karu 16. I just did a quick test run with wood and the glass got quite dirty
Great tips video! I definitely agree that smaller chunks of wood, more often is the way to go. In addition, using a blow torch instead of matches is a must. I'll need to try keeping the door open when starting the flame. Keep up the great videos!
Thanks Michael, I'm glad you like the tips, the blow torch is a game changer!
@@TomVoyageuk thumbs up on all ur vids bro ..even b4 I watch them lol ... how often do u need to add wood ? do u have to continually add wood and charcoal? or just wood .. thanks
Hey Tom,
Any plans on getting a Dome ?
Great videos by the way
Hey Matt! Thanks, i'm glad you like the videos 👍 I'd love to get a Dome, I need to sell some of the pizza ovens I've got now before I buy another (plus it's a pretty big investment!) maybe one day!
Tom, I have this oven and use gas more than wood, I can’t get the stone up to temperature and that’s with the chimney fully open and the front baffle. Any ideas? I’ve left it on full , door closed and airflow open on full.
Hi mate, thanks for the comment, there’s a few bits to try here. I would always use a good quality (restaurant grade) charcoal, that has big chunks, don’t over fill the basket for maximum airflow, and chuck a chunk of hard wood on top to get the flames rolling! Also I use 2-3 fire starters to get the fire going! Hope this helps
Just ordered my Karu 16, can’t wait. First try planned for Xmas eve.
Awesome! You’ll have a great Christmas Eve feast!
Any chance you did a video that I haven’t seen on making calzone with the Karu 16” ? (Using Wood) thanks!
Not yet! But it would be a good video, i think quite hard to do as wood would be a hot fire, and may burn the outer dough before cooking the inside
@@TomVoyageuk So when you do it here’s a tip. We cut 3 to 4 slices in the top of it so that it would vent, kept turning every 10 to 15 seconds after getting the stone good and hot for about 45 minutes and then letting the flame die down a bit. The outside was nice and crusty Not chard and the inside dough was cooked. I was just wondering if you had any other tips other than what we experienced. Cheers!
I'm looking at this oven but my question is what gas do you use and where is best place to purchase it from?
You need to use propane with these ovens, and i get mine from a local gas supplier, either Flo Gas or Calor gas.
santa will bring me this oven next week its my early christmas present 😁
maybe you read this tom it would be nice if you could answer me a question i will use a mixture of charcoal/wood
i know i have to put some wood in shortly before i put a pizza in for the rolling flame
but what is the advantage to put some wood into the oven right from the beginning? will it heat up quicker? i have seen you in another video where you were heating up the oven only using charcoal
i was wondering if there is a diffference greetings from germany 🙂
Thanks for the question! And thanks for watching! So yes I usually use mostly charcoal to lay a good base, but will add 2/3 pieces at a time from the beginning of the heat up process. The flame helps put heat in the stone, but make sure you have enough air flow, and use kiln dried wood, otherwise you will get soot build up on the glass
@@TomVoyageuk thank you for the answer I received my Karu 16 today and already seasoned it I used some high quality charcoal and a bit of wood on top it was my first time using a wood fired oven
I was surprised how good everything works I was expecting some problems 😅 but I have reached 496 degrees Celsius pretty quick this oven is amazing and I could just sit there and watch the flames can't wait to cook my first pizza in the Karu greetings🍕🍕🍕🍕😁
Great tips video!
Glad it was helpful! 👍🍕
Thanks you for the last tips ! Personnally I put a bed of pellets and some charcoal, then some little pieces of wood : it allows the oven to get high temperature quickly
Wow all 3 fuels! Well if it works for you then that’s great! I’ll try it some time!
Quick question, I’m using a gas burner, does the last tip still hold? I always thought it was the opposite haha
Hi Tom, good videos with great info! I do have one question for you, how does the gas feature on the Karu perform compared to the Koda? It seems the burners are much smaller on the Karu then the all gas Koda
It works well and heats up quickly, the main difference is the fact on the Koda its an L shape, so its more even than the Karu16, and doesn't require as much turning.
@Tom Voyage thank you!!
Great tips!! 6 months in through experience I agree 100%. I know people who rely on gas but I have the wood coal mix down to a science. I'm much less vulnerable to outside wind using vs gas. The advantage of gas: I think is just a cleaner operation with less pieces to juggle. Personally I'm almost 100% about the real fire.
Cooking on fire really is the most fun! 🔥🍕
Tom, have you used steel instead of stone in your Karu?
I haven't, it is something I would like to try, I've heard good things about them! have you tried steel?
Ayyy this is just the video I needed awesome!
Glad you liked it!!
Thanks for the video. Do you find the charcoal/wood add a lot of flavor? Gas seems like it would be a lot easier. I'm trying to decide if I should buy an Ooni, but don't want to be disappointed in its performance. Thanks
You won’t be disappointed for sure. Ooni has made my summer so far. Love this oven!
Hi Dan, It does add flavour and I do enjoy cooking on wood/charcoal when I have more time but I also enjoy the convenience of using gas (the Karu 12 and Karu 16 are both duel fuel) They are a great oven and I dont think you would be disappointed, I bought my first one July 2020 and have never looked back!
I agree, they are great ovens!
@@TomVoyageuk Thank you!
a pizza usually cooks that quick that i have found there is no extra taste with wood/charcoal....for longer cook possibly
Great videos. Keep posting :)
Thanks Jeff 👍☺️
Hey Tom, another great video. Have you tried using Hickory, Apple or Maple wood for that smoke flavor? Thanks mate
I have done before yes, but it didn't impart much flavour onto the dough. Apple is quite a delicate flavour, where as oak is very stong, so it takes more effect for shorter cook times you get in ooni's
Useful tips, thank you !
Glad it was helpful!
You leave the door open for 5 minutes after starting the fire? Never heard of this thank you for the tip i will try it
I feel like this way it helps get the fire going without sooting up the front door too much
Decent tips. But while charcoal and wood gives a bit better flavour, and is more fun to work with, I would in no way say that it’s the easiest option …. gas is by far easier
Thanks for watching! Gas is easier yes, and i use it from time to time, but my go to is always wood, i just love to cook on real fire,