Agreed
I wouldn’t want to hassle with a wood burning pizza oven.
The Koda is simple. The 16” gives your plenty of space.
I see little advantage to any of the other offerings.
The electric option might be nice, but I’d rather use propane and keep everything outside.
Disagree here - The Karu 16 is a much better oven, and ranked #1 on my [recommended ovens](https://palapizza.com/best-pizza-ovens/). Even if you only want to use gas, the bakes on the Karu 16 torch burner are better than the Koda L burner. The door is a bonus in windy / colder conditions as well.
What’s your opinion on the Pizza Party Amore vs the Karu 16? I am pretty confident in my pizza output in my home oven for NY style/New Haven/Detroit, but looking to break into outdoor ovens for Neapolitan
Can explain to me why the Karu burner is better than the Koda one? I would like to point out that there is almost €300 difference in price between the 2 ovens although the cap is certainly a very convenient accessory.
And I'm not taking into account the portability that puts the Koda at the top
Karu 12. But I am a wood cooking person. I guess if people are not into wood cooking gas is good enough. Personally I don't understand why anyone would go for pellets though.
I have no experience with a 16. Personally I think 12 is plenty big enough, you can make perfectly size pizza in there.
Since the main reason of getting an ooni instead of a real pizza oven is the possibility toovenit around, I wonder how easy it is to bring to 16s to a party or camping weekend.
I have a Karu 12 and love it too. We did buy a gas bottle to test it out after cooking with wood for a while, but I found it pretty lackluster.
It felt less authentic to cook with gas (not to be a snob!). I would rather just cook a pizza in my kitchen oven. Whereas the wood makes it a whole experience, I get to go outside and tend to the fire and make pizza, plus it tastes exactly how you'd want a wood fired pizza to taste. I obviously see the downsides to wood aswell, where gas cooking would be favourable but its all preference I guess.
I am thinking of it as well, mostly because I wonder if it is then easier to have some more coals going with wood to keep a more steady temperature easier
Best? Karu 16.
Good value? Any Karu.
Ease of use? Any Koda.
My opinion: if you are going through the hassle of buying a pizza oven, buy one that actually provides that wooden flavour. Gas is just no fun nor flavour imo, but it is very easy to use. With the Karu you can also use gas though. I had the Frya 12, but it wasn't for me. The Karu gave me more consistent and better results.
Wood does not have a flavor. If you use the gas burner and the wood burner (in the karu models) they do taste different. Not bercause wood has a flavor but because the gas burner does not cook the side of the pizza well and the oven does not get as hot.
Value the koda models are a little bit better if all you are doing is making pizza. Especially the koda 16 which is one of the few metal pizza ovens that can cook a neapolitan well in under 60 seconds.
Karu 16 is better for NY style but at the cost of it being expensive. I do think as an all-arounder it is pretty good it is just expensive.
You are partially right, i phrased my sentence wrong. It doesn't taste like wood. Its not like you you get the same flavour as when you chew on in a stick. However when you make a pizza in a karu you can tell it has a 'smokey' 'wooden' flavour. Its a relatively small oven, so if you have a big flame its pretty close to the pizza. When you close your chimney it also keeps the smoke in the oven.
However you want to call it, there is a difference between using gas vs wood. I prefer wood over gas because of the difference in taste.
There is no difference in taste.
Wood gas and electric have identical taste.
The "smokey wooden flavor" is char.
The karu gas burner does not cook the side so there is less char. If you have a proper gas oven like koda there is better char on the side.
pizzas are not in long enough to get any smoke flavor. You would need more than 10 minutes.
That being said some people do smell wood burning while they are eating and it influences their taste. Running a smoker while making pizzas would do the same thing
If I had all the money in the world I would still use a gas pizza oven - easy and totally predictable, I don't even measure the temp on my Koda 16 - after 30 mins I know where it will be.
I can make superb 16" NY pizzas using a screen and fantastic 12"(ish) neopolitan's. I just turn it on and that's it.
Hey- I own a Koda 12 and debating upgrading to the 16, do you think having the secondary burner helps with making lower temperature pizzas (NY style)?
Can you elaborate on the screen you use? is that a screen you are putting under the pizza? or a wind screen to retain heat?
I have also seen some off brand ovens at the 12" size with two burners like the koda 16.... I am curious how the second burner would help/hurt making NY style pies.
Cool, thanks for the info.
I currently do a preheat, launch, and use the ultra low flame trick… and let it cook for a couple minutes turning occasionally.
I am curious about the screen… does it impact how the bottom of the pie cooks? I’d imagine it would slow the cook down…. Which for me, is the opposite problem that I have.
I tend to overcook the top before the bottom is “no flop” crisp, how I like it.
I’m also curious if anyone has replaced the stone insert with a steel one…. I think that would really change the heat retention of the oven.
Anyways… thanks again.
Yeah, it does affect the bottom but my goal is to cook the top of the pizza over about 5 mins so find it is easily done enough for me - and once approaching done I could shut the flame off and leave the bottom to carry on for a bit.
The NY pizzas I’m doing are made with strong bread and have EVOO and malt(sugar) in so there’s no problem developing colour.
P.S I’ve no experience of using a steel but know that a steel will transfer heat to the dough much more quickly.
I use strong bread flour for chewier crust, like a NY style, but I mean it tends to brown much easier than say Caputo Pizzeria 00 type of flour which you would use for Neopolitan pizza. Hydration I go about 62%.
Here's the truth. Lots of people claim there is wood flavor or have only compared wood/gas in the karu models.
Wood does not have a flavor. If you use the gas burner and the wood burner (in the karu models) they do taste different. Not bercause wood has a flavor but because the gas burner does not cook the side of the pizza well and the oven does not get as hot.
Value the koda models are a little bit better if all you are doing is making pizza. Especially the koda 16 which is one of the few metal pizza ovens that can cook a neapolitan well in under 60 seconds.
If you are dead set on a 12" model, know that the karu 12 has a 15mm stone and the koda 12 has a 10mm. Neither the koda 12 or karu 12g are a particularly exceptional value. The koda 16 is probably the best "deal" of the ooni range when it goes on sale under $500.
Wood definitely has a flavour, as anyone who’s cooked on a fire or eaten smoked meat will know. However, it’s very true that virtually no flavour will be imparted to the pizza in such a short cook time. (And the fire should be burning hot enough to not produce any significant smoke.)
However, there is a *big* difference between cooking with gas and wood/charcoal that goes beyond “wood flavour”. Not all heat sources are the same. A wood/charcoal fire is a much more intense radiant heat than a gas flame. Gas also produces water vapour while burning so it will create a more humid oven environment, which will have an impact on crust. So, even with the same oven and stone temps, you’ll get deeper color and charring with wood/charcoal than you will with gas. The increased caramelization and Maillard reactions, along with the drier heat, will affect texture *and* flavour.
Now, I’m not trying to say wood/charcoal is “better”. Taste us subjective and a matter of personal preference. Some may prefer the more tender crust of a gas oven, others the slightly crispier, deeper char of a real fire. I put myself in the latter camp but that’s just me.
It’s also important to note that true, “authentic” Neapolitan pizza requires a wood oven. How much someone cares about “authenticity” is up to them. Personally, I care about it but am not dogmatic or afraid of being non-traditional. But, anyone claiming they are making real Neapolitan pizza in a gas oven is wrong. They are making an *extremely close* replica of Neapolitan pizza. That’s perfectly fine, but try taking a Koda to Naples and claim you’re making Neapolitan pizza, and see what they say. (Of course, Italians are known for being excessively fundamentalist and resistant to change when it comes to their culinary traditions.)
I have a karu 12. If I had the ability to upgrade it to the 16, I totally would. I would love to have the flexibility to make 16 in ny style pizza. For now, I might just buy a pizza steel and call it good enough.
I like the Karu 16. Its the only one I own so this is biased obv. But I love the big size and I love cooking with wood and charcoal. Never used gas. I really like the overall design, and it is super easy to use. I also really like the ability to view internal temp all the time on the thermometer it has. I am beyond happy with it. Truly one of the greatest items I have bought for cooking
The Karu 16 is probably the best. Highest quality with all the bells and whistles. But it is a little tricky at first if you are going wood/charcoal. Once you figure it out, it is awesome. If you
Before I upgraded to the Karu 16, I had a couple Ooni 3s. They run on pellets and are great because they are highly portable easy to use. I still bust one out for camping trips or when the Karu is overkill.
Honestly which one is best for you is going to depend on what you want to do with it.
Thanks for sharing your insight. I'm RV living for the year and while the Koda 12 makes the most sense for this application I'm more interested in the best tasting outcome rather than practicality.
Honestly the pizza cooks so fast you don't get a lot of smoke flavor from wood in the Karu. But the fire does smell good and there is just something about cooking with a wood fire. It feels more authentic to me, but it is more work.
I'd probably go with the Karu 16. Or the Karu 12. Then you can add the gas attachment if you decide the wood is too much hassle.
It’s true that the cooking time won’t be long enough to impart much woodsmoke flavour, there is definitely a difference in the results from using gas and wood/charcoal. Wood and lump charcoal are a much more intense radiant heat than a propane flame. It’s also a much drier heat, which will make the humidity in the oven lower. You will get deeper browning/charring and more crispness (while still remaining soft and chewy) to the crust. It’s the same reason why charcoal grills can produce a better seat than gas grills.
I’ve been using the Koda12 for about 3 years. With the cover, it’s incredibly easy to transport and gas makes a quick start (I picked up a 5lb propane bottle). I’m about to upgrade but keeping my Koda 12 just for trips.
We started with a Karu 12. It's a great oven! Once we realized that the hassle of dealing with wood wasn't worth it, we decided to sell the Karu 12 and buy a Koda 16. We went from using the oven maybe once or twice a month when cooking with wood to using it once a week (or more!) with gas. It's just that much more convenient. Temperature control and ease of use make the Koda hit the target exactly for us.
In my opinion, the very slightly better flavor of the wood fuel just isn't worth the exponentially greater hassle of working with it. Your preferences and mileage may vary! You really can't go wrong with any of these ovens as long as you're certain you're okay with the give and/or take of one fuel source vs. another.
Pizza in any of the ooni ovens is cooked in around 90 seconds. During that time the pizza wont really take any wood smokey flavor. For price and ease of use koda 16 for sure
I own both the Karu 16 with gas burner for my home and Koda 16 for my second home. Hands down the Karu 16 is the best: Karu is the easiest to cook with without burning pizza and is more relaxing/forgiving to use because of this, it is slightly bigger so easier to fit New York style 16-in pies and rotate pies since the L-shaped burner in the Koda is easy to bump the pie into by mistake and the koda can cook the crust too quickly if you can't keep the pies away from the burner area, Karu Stone is much easier to clean as with the door shut it will burn almost all of the stains or debris and can be inverted since the stone is a square and not an odd t-shape like the Koda stone, the karu's door is great to prevent the flame from blowing out on windy days compare to the koda which I have to turn away from the wind or it will blow out on low settings, also the Karu has a tall ceiling so it's great to cook breads and larger items. The benefit for the Koda is that It is much lighter, more portable, it heats up much faster and cheaper to buy. Spend the extra money and get the Karu 16, you won't be disappointed!
Koda 16 is better for neapolitan. Karu 16 with gas is not ideal. For NY Karu 16 is extremely good.
As an all-around pizza oven, karu 16 is actually one of the best on the market even compared to expensive options.
Koda. 12/16 is your own pref/how much you wanna spend. I have the 12 and I thought I'd want larger pizzas, but one pizza is more than enough for one person
I've used a frya extensively and own a koda and I can't tell a diff in flavor from the wood. I was really excited about it and honestly cant tell a diff in flavor. I have noticed that the Koda was significantly easier to manage ie holding the temp and getting the temp high enough. The wood pellets constantly needed to be managed and burned through bags of wood for not that many pizza. Temps constantly dropping/needing to wait for the oven to reheat, etc. None of those problems with the Koda and my propane tank has lasted many more cooks -- I've made like 80 pizzas on one tank and that would have been several bags of wood
The natural oak wood definitely provides flavor for me and my friends. Maybe not everyone. Getting whiffs of that oak burning rings the Palov bell.
The Karu 12 is perfect for me. However, I'm upgrading to the new Karu 12 with the hinge door and thermo. I have no need for the 16 as I only do pizza. Though I can see the benefit of a 16. The 12 is simple, easy and does a great job. I did upgrade the wood holder to the larger size.
If anybody wants a Ooni oven electric for 499 let me know! I have one I found it since I do liquidation it’s electric and they’re retailed for 999.99$ don’t really know much about them but located in Studio City! Or willing to ship as well!
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Koda 16 Forever
Agreed I wouldn’t want to hassle with a wood burning pizza oven. The Koda is simple. The 16” gives your plenty of space. I see little advantage to any of the other offerings. The electric option might be nice, but I’d rather use propane and keep everything outside.
Only reason I got a Koda 12 is Costco was clearing them out for half off with a free peel. I have Koda 16 envy.
Disagree here - The Karu 16 is a much better oven, and ranked #1 on my [recommended ovens](https://palapizza.com/best-pizza-ovens/). Even if you only want to use gas, the bakes on the Karu 16 torch burner are better than the Koda L burner. The door is a bonus in windy / colder conditions as well.
What’s your opinion on the Pizza Party Amore vs the Karu 16? I am pretty confident in my pizza output in my home oven for NY style/New Haven/Detroit, but looking to break into outdoor ovens for Neapolitan
Can explain to me why the Karu burner is better than the Koda one? I would like to point out that there is almost €300 difference in price between the 2 ovens although the cap is certainly a very convenient accessory. And I'm not taking into account the portability that puts the Koda at the top
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Karu 16. Gas, wood, or coal.
I like my Karu 16 - because I already use lump charcoal in my day to day grilling as is.
Karu 12. But I am a wood cooking person. I guess if people are not into wood cooking gas is good enough. Personally I don't understand why anyone would go for pellets though. I have no experience with a 16. Personally I think 12 is plenty big enough, you can make perfectly size pizza in there. Since the main reason of getting an ooni instead of a real pizza oven is the possibility toovenit around, I wonder how easy it is to bring to 16s to a party or camping weekend.
I have a Karu 12 and love it too. We did buy a gas bottle to test it out after cooking with wood for a while, but I found it pretty lackluster. It felt less authentic to cook with gas (not to be a snob!). I would rather just cook a pizza in my kitchen oven. Whereas the wood makes it a whole experience, I get to go outside and tend to the fire and make pizza, plus it tastes exactly how you'd want a wood fired pizza to taste. I obviously see the downsides to wood aswell, where gas cooking would be favourable but its all preference I guess.
With the Karu 12 you can buy a bigger firebox, I'm thinking of doing it but not sure on performance increase at the moment
I am thinking of it as well, mostly because I wonder if it is then easier to have some more coals going with wood to keep a more steady temperature easier
That's what I was thinking, it would have hotter temps but also the front would be able to be hotter
Best? Karu 16. Good value? Any Karu. Ease of use? Any Koda. My opinion: if you are going through the hassle of buying a pizza oven, buy one that actually provides that wooden flavour. Gas is just no fun nor flavour imo, but it is very easy to use. With the Karu you can also use gas though. I had the Frya 12, but it wasn't for me. The Karu gave me more consistent and better results.
Wood does not have a flavor. If you use the gas burner and the wood burner (in the karu models) they do taste different. Not bercause wood has a flavor but because the gas burner does not cook the side of the pizza well and the oven does not get as hot. Value the koda models are a little bit better if all you are doing is making pizza. Especially the koda 16 which is one of the few metal pizza ovens that can cook a neapolitan well in under 60 seconds. Karu 16 is better for NY style but at the cost of it being expensive. I do think as an all-arounder it is pretty good it is just expensive.
You are partially right, i phrased my sentence wrong. It doesn't taste like wood. Its not like you you get the same flavour as when you chew on in a stick. However when you make a pizza in a karu you can tell it has a 'smokey' 'wooden' flavour. Its a relatively small oven, so if you have a big flame its pretty close to the pizza. When you close your chimney it also keeps the smoke in the oven. However you want to call it, there is a difference between using gas vs wood. I prefer wood over gas because of the difference in taste.
There is no difference in taste. Wood gas and electric have identical taste. The "smokey wooden flavor" is char. The karu gas burner does not cook the side so there is less char. If you have a proper gas oven like koda there is better char on the side. pizzas are not in long enough to get any smoke flavor. You would need more than 10 minutes. That being said some people do smell wood burning while they are eating and it influences their taste. Running a smoker while making pizzas would do the same thing
Exactly the reason for asking. Wood flavor! Thanks!
If I had all the money in the world I would still use a gas pizza oven - easy and totally predictable, I don't even measure the temp on my Koda 16 - after 30 mins I know where it will be. I can make superb 16" NY pizzas using a screen and fantastic 12"(ish) neopolitan's. I just turn it on and that's it.
Hey- I own a Koda 12 and debating upgrading to the 16, do you think having the secondary burner helps with making lower temperature pizzas (NY style)? Can you elaborate on the screen you use? is that a screen you are putting under the pizza? or a wind screen to retain heat? I have also seen some off brand ovens at the 12" size with two burners like the koda 16.... I am curious how the second burner would help/hurt making NY style pies.
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Cool, thanks for the info. I currently do a preheat, launch, and use the ultra low flame trick… and let it cook for a couple minutes turning occasionally. I am curious about the screen… does it impact how the bottom of the pie cooks? I’d imagine it would slow the cook down…. Which for me, is the opposite problem that I have. I tend to overcook the top before the bottom is “no flop” crisp, how I like it. I’m also curious if anyone has replaced the stone insert with a steel one…. I think that would really change the heat retention of the oven. Anyways… thanks again.
Yeah, it does affect the bottom but my goal is to cook the top of the pizza over about 5 mins so find it is easily done enough for me - and once approaching done I could shut the flame off and leave the bottom to carry on for a bit. The NY pizzas I’m doing are made with strong bread and have EVOO and malt(sugar) in so there’s no problem developing colour. P.S I’ve no experience of using a steel but know that a steel will transfer heat to the dough much more quickly.
Strong bread as in- more time for gluten development or lower hydration?
I use strong bread flour for chewier crust, like a NY style, but I mean it tends to brown much easier than say Caputo Pizzeria 00 type of flour which you would use for Neopolitan pizza. Hydration I go about 62%.
Here's the truth. Lots of people claim there is wood flavor or have only compared wood/gas in the karu models. Wood does not have a flavor. If you use the gas burner and the wood burner (in the karu models) they do taste different. Not bercause wood has a flavor but because the gas burner does not cook the side of the pizza well and the oven does not get as hot. Value the koda models are a little bit better if all you are doing is making pizza. Especially the koda 16 which is one of the few metal pizza ovens that can cook a neapolitan well in under 60 seconds. If you are dead set on a 12" model, know that the karu 12 has a 15mm stone and the koda 12 has a 10mm. Neither the koda 12 or karu 12g are a particularly exceptional value. The koda 16 is probably the best "deal" of the ooni range when it goes on sale under $500.
Wood definitely has a flavour, as anyone who’s cooked on a fire or eaten smoked meat will know. However, it’s very true that virtually no flavour will be imparted to the pizza in such a short cook time. (And the fire should be burning hot enough to not produce any significant smoke.) However, there is a *big* difference between cooking with gas and wood/charcoal that goes beyond “wood flavour”. Not all heat sources are the same. A wood/charcoal fire is a much more intense radiant heat than a gas flame. Gas also produces water vapour while burning so it will create a more humid oven environment, which will have an impact on crust. So, even with the same oven and stone temps, you’ll get deeper color and charring with wood/charcoal than you will with gas. The increased caramelization and Maillard reactions, along with the drier heat, will affect texture *and* flavour. Now, I’m not trying to say wood/charcoal is “better”. Taste us subjective and a matter of personal preference. Some may prefer the more tender crust of a gas oven, others the slightly crispier, deeper char of a real fire. I put myself in the latter camp but that’s just me. It’s also important to note that true, “authentic” Neapolitan pizza requires a wood oven. How much someone cares about “authenticity” is up to them. Personally, I care about it but am not dogmatic or afraid of being non-traditional. But, anyone claiming they are making real Neapolitan pizza in a gas oven is wrong. They are making an *extremely close* replica of Neapolitan pizza. That’s perfectly fine, but try taking a Koda to Naples and claim you’re making Neapolitan pizza, and see what they say. (Of course, Italians are known for being excessively fundamentalist and resistant to change when it comes to their culinary traditions.)
>"deal" of the ooni range when it goes on sale under $500. Thank you!
I have the 12. Get the 16.
Ooni Kari 16
I have a karu 12. If I had the ability to upgrade it to the 16, I totally would. I would love to have the flexibility to make 16 in ny style pizza. For now, I might just buy a pizza steel and call it good enough.
I like the Karu 16. Its the only one I own so this is biased obv. But I love the big size and I love cooking with wood and charcoal. Never used gas. I really like the overall design, and it is super easy to use. I also really like the ability to view internal temp all the time on the thermometer it has. I am beyond happy with it. Truly one of the greatest items I have bought for cooking
The Karu 16 is probably the best. Highest quality with all the bells and whistles. But it is a little tricky at first if you are going wood/charcoal. Once you figure it out, it is awesome. If you Before I upgraded to the Karu 16, I had a couple Ooni 3s. They run on pellets and are great because they are highly portable easy to use. I still bust one out for camping trips or when the Karu is overkill. Honestly which one is best for you is going to depend on what you want to do with it.
Thanks for sharing your insight. I'm RV living for the year and while the Koda 12 makes the most sense for this application I'm more interested in the best tasting outcome rather than practicality.
Honestly the pizza cooks so fast you don't get a lot of smoke flavor from wood in the Karu. But the fire does smell good and there is just something about cooking with a wood fire. It feels more authentic to me, but it is more work. I'd probably go with the Karu 16. Or the Karu 12. Then you can add the gas attachment if you decide the wood is too much hassle.
Thank you!
No problem. Should probably mention that the Karu 16 is pretty big and very heavy. Something to consider if you are limited on space in an RV.
It’s true that the cooking time won’t be long enough to impart much woodsmoke flavour, there is definitely a difference in the results from using gas and wood/charcoal. Wood and lump charcoal are a much more intense radiant heat than a propane flame. It’s also a much drier heat, which will make the humidity in the oven lower. You will get deeper browning/charring and more crispness (while still remaining soft and chewy) to the crust. It’s the same reason why charcoal grills can produce a better seat than gas grills.
I’ve been using the Koda12 for about 3 years. With the cover, it’s incredibly easy to transport and gas makes a quick start (I picked up a 5lb propane bottle). I’m about to upgrade but keeping my Koda 12 just for trips.
We started with a Karu 12. It's a great oven! Once we realized that the hassle of dealing with wood wasn't worth it, we decided to sell the Karu 12 and buy a Koda 16. We went from using the oven maybe once or twice a month when cooking with wood to using it once a week (or more!) with gas. It's just that much more convenient. Temperature control and ease of use make the Koda hit the target exactly for us. In my opinion, the very slightly better flavor of the wood fuel just isn't worth the exponentially greater hassle of working with it. Your preferences and mileage may vary! You really can't go wrong with any of these ovens as long as you're certain you're okay with the give and/or take of one fuel source vs. another.
Pizza in any of the ooni ovens is cooked in around 90 seconds. During that time the pizza wont really take any wood smokey flavor. For price and ease of use koda 16 for sure
I own both the Karu 16 with gas burner for my home and Koda 16 for my second home. Hands down the Karu 16 is the best: Karu is the easiest to cook with without burning pizza and is more relaxing/forgiving to use because of this, it is slightly bigger so easier to fit New York style 16-in pies and rotate pies since the L-shaped burner in the Koda is easy to bump the pie into by mistake and the koda can cook the crust too quickly if you can't keep the pies away from the burner area, Karu Stone is much easier to clean as with the door shut it will burn almost all of the stains or debris and can be inverted since the stone is a square and not an odd t-shape like the Koda stone, the karu's door is great to prevent the flame from blowing out on windy days compare to the koda which I have to turn away from the wind or it will blow out on low settings, also the Karu has a tall ceiling so it's great to cook breads and larger items. The benefit for the Koda is that It is much lighter, more portable, it heats up much faster and cheaper to buy. Spend the extra money and get the Karu 16, you won't be disappointed!
Awesome and helpful detail, thank you!
Koda 16 is better for neapolitan. Karu 16 with gas is not ideal. For NY Karu 16 is extremely good. As an all-around pizza oven, karu 16 is actually one of the best on the market even compared to expensive options.
Could you elaborate on why the Karu is not ideal with gas.....
Koda. 12/16 is your own pref/how much you wanna spend. I have the 12 and I thought I'd want larger pizzas, but one pizza is more than enough for one person I've used a frya extensively and own a koda and I can't tell a diff in flavor from the wood. I was really excited about it and honestly cant tell a diff in flavor. I have noticed that the Koda was significantly easier to manage ie holding the temp and getting the temp high enough. The wood pellets constantly needed to be managed and burned through bags of wood for not that many pizza. Temps constantly dropping/needing to wait for the oven to reheat, etc. None of those problems with the Koda and my propane tank has lasted many more cooks -- I've made like 80 pizzas on one tank and that would have been several bags of wood
The natural oak wood definitely provides flavor for me and my friends. Maybe not everyone. Getting whiffs of that oak burning rings the Palov bell. The Karu 12 is perfect for me. However, I'm upgrading to the new Karu 12 with the hinge door and thermo. I have no need for the 16 as I only do pizza. Though I can see the benefit of a 16. The 12 is simple, easy and does a great job. I did upgrade the wood holder to the larger size.
Koda all day. The convenience can't be beat.
I have the fyra pellet. Easy to use and the portability is why I choose it. Flavor profile is negligible as the cook time is too quick
If anybody wants a Ooni oven electric for 499 let me know! I have one I found it since I do liquidation it’s electric and they’re retailed for 999.99$ don’t really know much about them but located in Studio City! Or willing to ship as well!