Arctic, we found the wood fired one to make crispier pizza. The Koda makes good pizza, too. The size is limiting, however. Good hearing from you. Laurie.
@@TwelfthAvenueCuisine Yes i saw that it makes crispier pizza. I guess the wood adds flavour too. I often use juniper twigs when i smoke fish. Try a dry juniper branch next time you make pizza. I wood like to hear how it taste!
Bill, Laurie...great review! I didn't get a good view of how the new oven cooked the base! Also, I think both ovens are designed to cook with the doors on...but I could be wrong, I guess however the manufacturer reccomends. I think the flame on the Changemore 13 is very nice.
rbiv25, fire management is better than on the original Change Moore. It is prettier, too. The bottom was thoroughly cooked, brown but not burned. I can't wait to try chicken and prepare something baked. More panuzzos, possibly. Laurie
Simon, thanks for the compliment. Do you have the Karu 16? If you do, we would like to hear your opinion of the oven. If not, we love hearing from you, any way.
@@TwelfthAvenueCuisine Yes! I recently purchased one after watching y'all go through your learning curve with the Koda 16. I am leveraging many of your lessons learned to get up the knowledge curve quicker. Thanks a bunch!
