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
Top Comments
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.
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.
89 Comments
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A window isn't necessary, but it is nice. I like having it. I don't know if I need it.
What I do like is having an externally mounted thermometer that tells me the temperature inside.
I use wood and charcoal to cook. Wood gets really hot and can bring the oven up to 800+ f in 15 minutes. The stone takes a little longer. If you are doing real Neapolitan style dough, you want it hot because the crust rises amazingly fast and cooks very quickly. For other styles, a little lower temperature is better to get a good cook.
Charcoal is a good way to maintain heat while cooking. I make bed of charcoal along with the wood burning during heat-up. I normally get it upwards of 850+ to clean off the stone. I then let it settle down to around 550 f - 600 f for most of the pizza we make these days. Charcoal can easily maintain 500 f for extended periods with little effort. Adding in a bit of wood between pies helps get the heat up a bit more.
Using gas would be much easier and you would likely be able to make nice looking pizzas. I really do love the wood/charcoal flavor and thus wouldn't go with gas, personally.
It takes some effort, but I enjoyed using the pellets to cook 2 or 3 pizzas. I tried cooking 8 pizzas once for guests and it was a disaster. Like others have mentioned, the hopper is too small and runs out of pellets every 10 minutes once the fire is scorching hot. It's also hard to turn the pizza halfway through cooking because of the tight confines inside the 12 inch ovens.
The thing made the best pizzas we have ever eaten though. IMO, the wood flavor played a big role in the amazing flavor. I would definitely want to at least retain the option for wood if I bought another one of these. The gas option would be nice for convenience though.
Best way I found to light it was with a kitchen torch and one of these fire starters in the hopper with the pellets. Lit right up and burned hot on the first try every time.
https://www.amazon.com/Charcoal-G...42&sr=8-26
A window isn't necessary, but it is nice. I like having it. I don't know if I need it.
What I do like is having an externally mounted thermometer that tells me the temperature inside.
I use wood and charcoal to cook. Wood gets really hot and can bring the oven up to 800+ f in 15 minutes. The stone takes a little longer. If you are doing real Neapolitan style dough, you want it hot because the crust rises amazingly fast and cooks very quickly. For other styles, a little lower temperature is better to get a good cook.
Charcoal is a good way to maintain heat while cooking. I make bed of charcoal along with the wood burning during heat-up. I normally get it upwards of 850+ to clean off the stone. I then let it settle down to around 550 f - 600 f for most of the pizza we make these days. Charcoal can easily maintain 500 f for extended periods with little effort. Adding in a bit of wood between pies helps get the heat up a bit more.
Using gas would be much easier and you would likely be able to make nice looking pizzas. I really do love the wood/charcoal flavor and thus wouldn't go with gas, personally.
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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That's a good find, thougj, in case somebody is looking for the Koda at a decent discount.
You'll want good control too since there's not much room to work with and slimmer margins for error. You'll want to take out as many wild card factors as you can. If you put a piece of wood that isnt completely dry it will slow down your fire, steam a bit and slow your process down overall.
That's a good find, thougj, in case somebody is looking for the Koda at a decent discount.
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I would suggest going with just the gas one. This one is a multifuel oven for those interested in having the option of wood, pellets and gas (gas requires an additional adapter). It'd be more cost effective to go for the Koda series. They are more portable (no chimney/flue) and have better control of the heat. Because of the uneven heating you can't just use this as a normal oven. You will need to rotate what you're baking a few times. Depends on how hot you set it. The hotter the oven the more you'll have to shuffle things around.
I wouldn't bake empanadas from scratch in here. At most I would use it to reheat for serving. Maybe keep a look out for a 16" Koda. Also keep an eye out for other propane ovens. These Ooni ovens are a premium price because they are designed for difficult to achieve neapolitan pizza cooking conditions. If you're just baking at normal oven temps, your requirements are less demanding and you can probably find a cheaper option.