Nice review Ellie! I agree completely with the pro's/cons. I used my gas burner only once, but it's so much easier/relaxing I can focus more on my pizza's and my toppings without worrying I need to refuel wood in the meantime. One pro you should not forget is how much easier it is to cook on an external location. Eg: I'm going to throw a pizza party with my colleagues at my workplace as I know once I turn it off, it immediately starts cooling down... while wood tends to stay hotter... giving me the assurance I can let it cool down and take home in the same evening. One con I personally found annoying was that I ordered it online from Ooni, they made me choose the correct gas regulator by choosing my country (Belgium). However when I bought my gas bottle it didn't fit. I went to the store to buy another regulator and found 2 different types than the one I had from Ooni 😛 It's probably not Ooni's fault that there are so many gas connection types in my country, but in my experience it could have been better documented somewhere.
Thanks! Gas regulators are confusing and when I bought my first gas oven I had no idea which bottle to get etc. so more help there would have helped too - but that was in 2018! 😀
there is much heat from the top when i use the karu 16 with gas i put the pizza on the peel at the end of cooking and hold it directly into the flame from all sides for a very short amount of time this way the crust gets a nice colour not only on top of the pizza 😊
some people say you can taste the wood flavour and some people say you cant i would say i can taste it a 100% maybe because often i am cooking the pizza for a longer time at a very low flame or sometimes even without a flame when the crust is very crispy and tanned i can definitely taste a difference compared to gas
Even if you can't taste it wood/charcoal is still great to use I like watching these flames they look much more beautiful than gas burner flames and it's just fun to use when you have some time 😊
In a wood fired oven, the smoke flows across the ceiling and doesn't come in contact with the pizza, so the concept that wood fired ovens add smoke flavor to pizza is a myth. Any perceived smokiness is going to come from the char that occurs with extreme heat.
@@rudeq86 i dont think so who told you that? i use the karu 16 with gas and wood and you can definetly taste a difference and i am not the only one saying that
For gas I’d consider the Koda before the Karu as I feel the Karu is leaning to being more of a wood-fired oven. The Roccbox is super with gas so I’d lean toward either the Roccbox or the Koda for a gas fired oven. But if you want to use wood regularly too, then the Karu 12g would be a better option for both fuel use. Hope that helps!
@@Got2EatPizza After hearing that, I probably go for the Koda 16 with the 10% discount which is near equal to the Karu with the extra cost for the gas burner. Thx for the detailed advice!
