Does anybody use the gas burner attachment for the Ooni Karu or Pro?

[pkadare]

The Ooni Frya is pellets only for fuel, did you mean to post that you bought the Karu multi-fuel?

[Smoking77]

I ended up buying a Roccbox in June. Love the thing, but definitely a learning curve (which has been fun). It was a difficult decision choosing between that and the Ooni, but in the end (whether it makes sense or not), I decided I wanted an oven that was made for gas, but I could use a wood attachment for fun. If I remember correctly, the Ooni Koda could not use a wood attachment, and the flame from the gas attachment didn't look as effective as the gas burner on the Koda. Not sure if anything I just said makes sense. As far as wood versus gas, I agree with Attjack. My opinion is you don't get smoke flavor from the wood, just delicious taste of char. And it's much easier to manage gas, so that's what I use most of the time. But I'm a guy who loves a live wood fire, so what I usually do is cook two pies using the gas burner, then I remove the gas burner, put in the wood burner, then light it up. While I'm cutting the first two pizzas for my family, the wood gets going and then I cook the last pizza. And the stone floor is already saturated with heat from the first two cooks, so I don't have to use a lot of wood to heat the thing up. In the end, it's all delicious.

[Attjack]

My guess is what you taste is char. Pizza ovens are well ventilated and not designed to produce smoke. 90 seconds in an environment like that does not seem likely to impart smoke flavor to me. I eat pizza from commercial wood-fired ovens and pizza from my propane oven and I do not think the flavor is more smokey from the wood ovens. But that's just my educated opinion.

[grillinglousiana]

Before this ooni I cooked pizza,calzones on my green egg,barrel house cooker,weber 22,..but the best until now was the 560 Masterbuilt..yes this ooni will indeed put wood smoke into whatever u are cooking...about 1 minute to maybe 11/2 ...I have also ordered there cast iron pans ..and will be testing them out shortly.
the fire heats up the stone..and the flames..come all the way across the pizza...great care must be used or u will super char pizza..like a new blacktop road..

[Attjack]

[Porkies]

Either Blackstone is not going to produce any pizza ovens for the future, or they are taking the McRib sandwich approach.
I am looking at one of the gas Ooni ovens.

[Attjack]

All I know is that my gas-powered Blackstone Pizza oven reaches 900f in 10 minutes and cooks a pizza in about 3 minutes. I can't believe that 3 minutes of wood smoke will impart any wood-fired flavor. Therefore I think gas-powered pizza ovens are superior in performance.

[grillinglousiana]

I bought the ooni Fyra multi fuel 12 inch...this thing gets hot..I had it up to 950...taking me a while to learn this thing...it will produce great pizzas..
plus kids had a ball helping

[Polarbear777]

For the wood you need to let it first burn through Most of a full hopper (which is just a few chunks) then add more before each pie to maintain.

It’s not hard at all. You do have to give the stone some time to heat up. Use an IR thermo to tell when the stone is ready.

[Smoking77]

marshall Thanks! I'll check out the video.

[Smoking77]

Was there a learning curve for using wood? Or just load in small pieces and let 'er rip?

[EdF]

I won't swear by it, but I'm pretty sure the Pro can do a 16" pie too.

[marshall]

I've been looking at the ooni oven alot to, i would have to go with the koda 16 i think, due to the extra space and how the fire runs in an L shape , FWIW.
also kenji Lopez has a great video on youtube comparing the koda 16 to the roccbox.
good luck and let us know what you choose, i don't think you can go to wrong with any!

[Polarbear777]

I think maybe 600F. . But it takes a long time And we were impatient so we went ahead and they turned out ok.
With the wood mode you can get there in ~15 minutes and it goes up from there. Wood also heats with the front door closed so more even stone heat.

One tip with wood: smaller pieces= more airflow and more surface area so hotter temperature oven faster. You do need to rotate the pie because the top cooks faster toward the back. The stone is pretty even with wood mode.

[Smoking77]

Thanks Polarbear777. You happen to know how hot the stone gets with the gas?