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blazenfire321 37K Views
May 18, 2023 11:30 AM

Ooni Karu 12 Multi-Fuel Stainless Steel Pizza Oven

$249

$399

37% off
+ Free Shippingat ooni
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Deal Details
Ooni has Ooni Karu 12 Multi-Fuel Stainless Steel Pizza Oven on sale for $299 - Extra $50 Off w/ discount code OONI50 = $249. Shipping is free.

Thanks to community member blazenfire321 for finding this deal

About the Product
  • Ceramic Fiber/Insulated
  • Stainless Steel Body
  • Multiple Fuel Options
  • Wood/Charcoal or Gas Burner (w/ attachment; sold separately)
  • Authentic wood-fire/stone-backed pizza
  • 26.4 lbs. (12kg)
Includes
  • Ooni Karu 12 Stainless Steel Pizza Oven Body
  • Ooni Karu 12 Oven Door
  • Ooni Karu 12 Chimney
  • Cordierite Stone Baking Board
  • Fuel Tray Door
  • Wood/Charcoal Fuel Tray w/ Burner Grate
  • Chimney Cap
Warranty
  • Includes a 5-year manufacturer warranty + register online w/ purchase

Editor's Notes

Written by SubZero5 | Staff
  • Must apply the listed discount code at checkout to receive discount; $150 Off the list price or 38% Overall Savings
  • Multi-fuel pizza oven offering for fresh stone baked pizza in just 60 seconds, offering portability and custom option for baking your pizza
  • Product will offer a 60-day guarantee w/ purchase
  • Offer valid while promotional price/supplies last
Additional Notes
  • For more product dimension, please click this link here
  • Please refer to the forum thread for additional details - Discombobulated

Original Post

Written by blazenfire321
Community Notes
About the Poster
Deal Details
Community Notes
About the Poster
Ooni has Ooni Karu 12 Multi-Fuel Stainless Steel Pizza Oven on sale for $299 - Extra $50 Off w/ discount code OONI50 = $249. Shipping is free.

Thanks to community member blazenfire321 for finding this deal

About the Product
  • Ceramic Fiber/Insulated
  • Stainless Steel Body
  • Multiple Fuel Options
  • Wood/Charcoal or Gas Burner (w/ attachment; sold separately)
  • Authentic wood-fire/stone-backed pizza
  • 26.4 lbs. (12kg)
Includes
  • Ooni Karu 12 Stainless Steel Pizza Oven Body
  • Ooni Karu 12 Oven Door
  • Ooni Karu 12 Chimney
  • Cordierite Stone Baking Board
  • Fuel Tray Door
  • Wood/Charcoal Fuel Tray w/ Burner Grate
  • Chimney Cap
Warranty
  • Includes a 5-year manufacturer warranty + register online w/ purchase

Editor's Notes

Written by SubZero5 | Staff
  • Must apply the listed discount code at checkout to receive discount; $150 Off the list price or 38% Overall Savings
  • Multi-fuel pizza oven offering for fresh stone baked pizza in just 60 seconds, offering portability and custom option for baking your pizza
  • Product will offer a 60-day guarantee w/ purchase
  • Offer valid while promotional price/supplies last
Additional Notes
  • For more product dimension, please click this link here
  • Please refer to the forum thread for additional details - Discombobulated

Original Post

Written by blazenfire321

Community Voting

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Top Comments

slow12s
802Comments
673Reputation
I have a koda so it's the propane version, but I let it preheat for a good 30-40 minutes to where the center of the stone is 800+ degrees…if I launch a pizza when the stone is under 700 degrees in the center, it takes longer to cook through and the bottom of the pizza stays pretty pale in color without much spotting. Also, be sure you are turning the flame down to low after you launch the pizza and for the duration of the cook, otherwise the top of the pizza will be done before the bottom has a chance to cook properly.
Go to Comment
killerasp
886Comments
133Reputation
Check youtube for people using pellets/wood on their ooni. You wont get the full taste of wood when making pizza. The wood/pellets are just used for heat, not smoke. Its not like smoking meat or chicken for 60mins+ and having taste like smoke.

B/c you are burning the wood/pellets at such high temps, you dont get the white smoke that need to impart smoke flavor to whatever you are cooking.
Go to Comment
killerasp
886Comments
133Reputation
gas option will always be better than wood/coal/pellets for the simple fact that you just turn on the gas and go.

with wood/coal/pellets, you have to get the fire going, maintain it, make sure there is good airflow, add more fuel and do it all day. if you are a camper or travel alot, sometimes carrying around a propane tank is not easy so people tend to use wood/coal/pellets as fuel.
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88 Comments

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May 18, 2023 7:13 PM
3 Comments
Joined Nov 2019
FuschiaMaid582May 18, 2023 7:13 PM
3 Comments
Quote from Thisismyname View quoted comment :
Are the pellets convenient enough to go with the Fyra vs the Karu?
For the Fyra you have to continually add small amounts of pellets. I end up adding some before during and after I cook one pizza. And if there's much downtime between pizzas, you have to add some more.

It's probably not the most efficient if you're doing more than two or three pizzas.

I don't have any experience with any of the other ones.

But I have thought about getting the Karu instead thinking it will be less maintenance for a fire.
May 18, 2023 7:16 PM
842 Comments
Joined Jul 2006
martyhk0May 18, 2023 7:16 PM
842 Comments
We have one, and the bottom of the pizza crust never gets done, no matter how well done the pizza is. Is there a trick to it? or is this just the way it cooks?
May 18, 2023 7:18 PM
308 Comments
Joined Nov 2015
brickwindowMay 18, 2023 7:18 PM
308 Comments
The market seems super saturated with competitors offering similar ovens at half the price. Anyone with experience on both an Ooni and budget oven want to chime in with some details why folks might want to consider one over the other?
May 18, 2023 7:18 PM
842 Comments
Joined Jul 2006
martyhk0May 18, 2023 7:18 PM
842 Comments
we can never get the bottom of the crust done, no matter how well done the rest of the pizza is. Is there a trick to it? or is this just the way it cooks?
May 18, 2023 7:21 PM
20 Comments
Joined May 2016
hassertdMay 18, 2023 7:21 PM
20 Comments
Quote from martyhk0 View quoted comment :
We have one, and the bottom of the pizza crust never gets done, no matter how well done the pizza is. Is there a trick to it? or is this just the way it cooks?
Invest in an infrared thermometer and make sure the stone is at least 500 degrees
May 18, 2023 7:24 PM
14 Comments
Joined Apr 2017
maury32May 18, 2023 7:24 PM
14 Comments
Quote from Thisismyname View quoted comment :
Well this would never leave the backyard. Kinda want the wood fired taste vs a gas burner.

Do the pellets burn like wood?
The pizzas cook so fast they won't pick up any wood fired taste.
May 18, 2023 7:27 PM
144 Comments
Joined Aug 2018
Tutu22May 18, 2023 7:27 PM
144 Comments
For these types of ovens, I would recommend going with the gas option. Though it may sound nice to have a wood fired pizza, it's a real pain to manage with these smaller ovens. Ideally, you want the oven to be very hot. This is difficult to do with pellets and/or wood only.

You will constantly need to feed and monitor it to keep the fire going. When going with coal and wood you have to watch out for inconsistent delivery of heat. When you realize the heat isn't hot enough, it takes time for things to catch and raise the heat again after adding more fuel. Plus the stone temp drops quite a bit after each pizza and needs time to reheat. It can be time consuming and frustrating just to get a few pizzas done.

I sold my wood/coal ooni-style oven after my first experience with it. For wood/coal oven, I prefer to use a Weber grill with a wood fire pizza adapter because it has a lot of room to work with for adding a lot of wood or coal. The ooni ovens have a smaller chamber for wood so you have to constantly feed. The Weber oven i can treat like a normal wood oven and feed whole logs and get a nice pile of hot coals going strong. Highly recommend this option if you're looking for a practical wood oven. Can usually be found cheap on resale too.

As far as Ooni goes, I'm looking to get a gas Ooni (Koda 16) since gas is consistent and easy to use. You can dial up and down whenever needed.

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May 18, 2023 7:34 PM
216 Comments
Joined Nov 2015
bj1May 18, 2023 7:34 PM
216 Comments
Quote from martyhk0 View quoted comment :
we can never get the bottom of the crust done, no matter how well done the rest of the pizza is. Is there a trick to it? or is this just the way it cooks?
Key is for the stone to get to the right temperature. Then it cooks real fast. I use propane and it takes about 20 minutes for the Ooni to be ready to cook.
May 18, 2023 7:36 PM
383 Comments
Joined Feb 2013
FoopMay 18, 2023 7:36 PM
383 Comments
Quote from Tutu22 View quoted comment :
For these types of ovens, I would recommend going with the gas option.
Yep. These ovens cook pizzas in 60-90 seconds, you're not going to get any sort of substantial wood smoke or smell from a wood burner. You just want to get the oven hot as quickly as you can and keep it hot for the duration of cooking.

I was trying to save some money over buying a dedicated pizza oven and got the pizza oven attachment for my Kamado Joe grill. It works well but goes through so much charcoal, a decent bit of which it burns while heating everything up.

Being able to bust out the oven, turn it on, and have it do it's thing without having to manage fuel burn as much would be great.
May 18, 2023 7:39 PM
156 Comments
Joined Nov 2005
mattfeetMay 18, 2023 7:39 PM
156 Comments
Quote from Thisismyname View quoted comment :
Well this would never leave the backyard. Kinda want the wood fired taste vs a gas burner.

Do the pellets burn like wood?
Honestly, don't bother with wood, IMO. I originally had an Uuni 2S with wood pellets (before they rebranded) and now have a 16" Koda and I could NEVER go back to pellet. It's just too finicky of a fuel for such a fast cook and, on that note, the pies cook so fast when the oven is at temperature that I have noticed ZERO change in taste between the two fuels. IMO, the novelty of a non-gas fuel wears off very quick and I'd find that you're far more likely to maintain consistent usage of the oven if you have it setup on gas.
May 18, 2023 7:42 PM
36 Comments
Joined Nov 2016
Tempest666May 18, 2023 7:42 PM
36 Comments
Quote from brickwindow View quoted comment :
The market seems super saturated with competitors offering similar ovens at half the price. Anyone with experience on both an Ooni and budget oven want to chime in with some details why folks might want to consider one over the other?
Absolutely fantastic unit

https://us.gozney.com/products/to...3201544329
1
QA
May 18, 2023 7:44 PM
802 Comments
Joined Aug 2016
slow12s
QA
May 18, 2023 7:44 PM
802 Comments

Our community has rated this post as helpful. If you agree, why not thank

Quote from martyhk0 View quoted comment :
We have one, and the bottom of the pizza crust never gets done, no matter how well done the pizza is. Is there a trick to it? or is this just the way it cooks?
I have a koda so it's the propane version, but I let it preheat for a good 30-40 minutes to where the center of the stone is 800+ degrees…if I launch a pizza when the stone is under 700 degrees in the center, it takes longer to cook through and the bottom of the pizza stays pretty pale in color without much spotting. Also, be sure you are turning the flame down to low after you launch the pizza and for the duration of the cook, otherwise the top of the pizza will be done before the bottom has a chance to cook properly.
3
May 18, 2023 7:54 PM
1.5K Comments
Joined Dec 2010
yuyakMay 18, 2023 7:54 PM
1.5K Comments
Quote from slow12s View quoted comment :
I have a koda so it's the propane version, but I let it preheat for a good 30-40 minutes to where the center of the stone is 800+ degrees…if I launch a pizza when the stone is under 700 degrees in the center, it takes longer to cook through and the bottom of the pizza stays pretty pale in color without much spotting. Also, be sure you are turning the flame down to low after you launch the pizza and for the duration of the cook, otherwise the top of the pizza will be done before the bottom has a chance to cook properly.
I wish I could give multiple likes to this comment. These are really great tips/pointers that took me a while + many failed pizzas to learn.

I love my Koda and I'm kinda tempted to get a 2nd Koda 12. When I do pizza parties, I like making smaller pizzas and do many different kinds. The pizza cooks fast, but each new pizza cools down the stone so by the time I'm on my 6th or 7th pizza, it's well below the ideal stone temperature. This is particularly frustrating because I cook the boring kids' pizzas (pep, cheese) first since they're so impatient, and by the time I get to the more fun toppings the stone has cooled off.
May 18, 2023 7:54 PM
265 Comments
Joined Nov 2013
Bsean0714May 18, 2023 7:54 PM
265 Comments
Quote from killerasp View quoted comment :
Check youtube for people using pellets/wood on their ooni. You wont get the full taste of wood when making pizza. The wood/pellets are just used for heat, not smoke. Its not like smoking meat or chicken for 60mins+ and having taste like smoke.

B/c you are burning the wood/pellets at such high temps, you dont get the white smoke that need to impart smoke flavor to whatever you are cooking.
Lol at thinking the white smoke is the smoke you want.

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May 18, 2023 7:59 PM
886 Comments
Joined Nov 2005
QCwvGyFuMay 18, 2023 7:59 PM
886 Comments
Quote from thrustbucket View quoted comment :
I don't see why these are more than $100
Assuming you can find a outdoor pizza oven at $100, that means it maybe cost $30-$50 to make.

There are pizza ovens on Amazon for $100 and under. You get what you pay for.
3

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