OONI KARU16 REVIEW | 6 Months 

Great video Tom!! Thank for the 6 month review!!

Seriously thinking of purchasing one of these and your video has help enormously cheers.

Tom, great break-down of pros and cons. Considering purchasing this oven. Cheers.

We’ve just bought our Karu 16 and have been watching your videos. Thank you for being so informative and thorough. You’re a natural. Well done.

Jumped in and have ordered the Karu 16, accessories, oven pans and the large table. Being delivered to Spain for the summer. I really think this will replace any need for a BBQ. Thanks for the reviews as this confirmed the decision. Great work Tom.

Great video again Tom. I have to tell you I just tried out the new half glass door, and it is a game changer. I had the best cooking experience I've ever had with my K-16. I can't say enough about this new door. I have mine hooked up to NG and I can pop out pizza after pizza, assembly line style. It regulates the temp in the oven and keeps the stone at a perfect temp for that leopard crust, and without even trying. I highly recommend it and would love to see you do a video on it ;)

Great video Tom, your style of presenting is becoming really natural and fun to watch.

Ooni Fyra should be here tomorrow. Can't wait to get started on this journey. Love the videos Tom.

Great video review of the Ooni. You made some good points about the many features. For me the Ooni excels at cooking pizza. The oven can get really hot which is essential for great pizza. Thank you again for your review! 😊

Just picked up this oven, many thanks for a very informative video. Can you use any type of wood, or is there anything in particular that you would recommend?

I appreciate your videos, super helpful! I just ordered the Karu 16 and then realized its supposed to have 3 meters of clearance above the chimney. However, I noticed you use yours undercover with what looks like 1 meter of clearance. Have you ever had an issue or concern about the wood ceiling getting too hot?

Thanks for the video!! I got the 16 largely from watching your videos. I LOVE IT, and though cooking with charcoal / wood is a bit messy I have it dialed in and the flavor is the best. I tend to cook medium or small pizzas because I'll cook more variety. I love it, love it love it!

My Karu 16 will be delivered tomorrow. Your videos are part of the reason I ended up choosing it over the 12. Thanks! I'm no stranger to pizza baking. I have been frequently making pizza on stones in a regular domestic oven for many years. I'm looking forward to the upgrade to something that can really deliver high temperatures. I hope the Karu 16 lives up to my expectations!

Great video, I just got my Karu 12 with gas attachment and will be cooking my first pizza tonight, with the assistance of my bride.

I have had one for two months. Love it. I noticed that when using wood it gets piping hot with vents open full. I have learned to pull the door open to cool down the ambient temp where the stone stays at 750-800. That way the top of the Pizza won’t burn easily.

Great video! Love that apron! Where did you get the apron?

Great videos, Tom; informative and very helpful, thank you. My question is, is the switch over from gas burner, to wood/charcoal, time consuming/difficult enough to say that most of us would end up choosing one fuel source only to cook with?

Tom, I love your videos man! My wife and I just got our k16 thx to ur reviews. What were those tables you have your k16 on?? We’ve been looking everywhere for some decent outdoor tables! Also, have you had any issues with your gas attachment? I saw some reviews on Amazon about people not being happy about it, but I trust your opinion more than theirs! Cheers

Hi Tom, this was a really good video and echoes my own pros and cons of the Karu 16. Ultimately I love it. Unfortunately, I have had some gas burner issues in which the flame has gone out part way through cooking. Having tried to troubleshoot with Ooni, we still don't have a definitive solution. The Chimney Baffle is not as tight as it should be and could be causing loss of airflow so they sent me a new chimney. I am curious as well if, on a very windy day, wind travelling across or down the chimney could cause this as I really can't think of much else. We have tried all the other typical troubleshooting issues from the propane tank, regulator, hose leaks , piezo position etc. Any thoughts? I notice you are under some sort of Pergola. We have one too and I avoided being under anything and generally cook on a table I made for the oven out in the middle of the garden due to the high heat output. Maybe I could use some degree of shelter? Thanks in advance for nay advice you might have for this. One major pro for this is that during a couple of pizza parties, I have been able to disconnect the gas, remove the burner and switch to wood fuel to continue and not have to stop cooking.

Very helpful 6-month review. I too have had mine for ~6 mos, and also like it a lot. My one main annoyance is the thermometer: two things. We began using this in the late Dec (cold, winter) timeframe and after only using the thermometer for a couple of times (

I have the karu 12 and I just ordered the 16 to make larger pizzas for party's. I'm hoping my gas attachment from the 12 will work with the 16.

Great video. Where did you get the table the Pizza Oven sits on? I have a KeterXL and it works so well with that! TIA

So I'm convinced re the Ooni Kart 16 oven. Please tell me more about your table / work stations as shown in the video. The 90 degree orientation looks exactly like the fantasy(?) layout that I've drawn up and have been staring at for weeks. Thanks in advance!

Esta súper. Ese Ooni de los mejores que as presentado gracias amigo….el chef mario

Nice video Tom. Do you thing I could use this inside my apartment near a Window? or it does make to many smoke???

I love mine and my only complaint is the gas burner in its awkward position in the back. It would be nice to be able to see the flame as you're adjusting. The other thing Id like to see with the dial is for it to click as it adjust (say 5-8) clicks.

Hello, great video 😊 How long does the oven take to preheat with gas? Best regards Michael

Hi, thanks a lot for the video, excellent job! Quick question, which gas it use, propane or natural gas? Thanks

Love the videos. Just bought an Ooni Karu 16. Been making pizza for quite a while in my electric oven which gets up to 320C, but it is never quite as good as the restaurant version. Contemplated building my own oven, but thought that buying would be the better option. I liked your video on the charcoal and wood combination. I think that will be my go to. Also bought this oven to double up as a tandoor. My tandoor last 25 years, but the thought of building another one just didn't seem worth it. I'm looking forward to trying pizza, naan bread, tandoori style chick and roasted veg. Do you have any thoughts on naan bread. Have you tried making it in the Oooni?

Great video Tom. What effect do you reckon would leaving the door open at all times have on the cooking? I am looking at doing a pop-up at the local farmers' market and think that it could be a pain to continually open and close the door. Also, wouldn't the hinges on the door break down? Thanks mate!

Love the videos Tom question for you is it normal for the stone to turn black with use, is there a way to clean it or do you just scrape off between cooks to get rid of loose stuff. I assume whatever is used to help the pizza slide off the peel will get baked on and turn the stone black.

Hi, thanks for the info👍🏻, how about the stone temperature if you cooking many pizza one after another? Dose it maintain the temp or i have to wait and reheat after each one?

Still sat on the fence after getting into this in the last week. I would have bought but I'm really miffed the current offer bundle doesn't off the slatted peel lol. I'll no doubt sulk for a week at the expense but that'll be it. Re gas/wood: I'm already into weber with charcoal and wood, not really bothered about gas, but my question is, could you preheat with gas and then thrown in bbq chimney ready coals, and in a while add wood? would that reduce the soot? Many thanks! Liked and subbed.

The Ooni Essentials Guide (p.45) recommends using a DRY paper towel to clean the soot off the glass and warm soapy water when the Karu 16 is COOLED. Regarding the discrepancy between the air temperature measured by the in-built digital thermometer and the stone temperature measured by the handheld IR thermometer, p.16 of the Essentials Guide says you need to balance both temperatures since the stone heats up more slowly than the surrouding air.

Great vid Tom, thanks, I went and got in Dobbie's sale, 20% off, and with some gift vouchers made it a more reasonable £500!

Hey Tom, thank you very much for the video. My biggest concern is dialing in the oven temp to use for cooking gluten free pizza using wood and coal. Is it possible to get repeatably results with wood and coal?

nice review!Could you tell me please the height between cooking floor and oven's dome?

Can it do lower temperature too? I'm wondering if it could smoke meat at Southern BBQ temps or at least slow roast lamb leg? What did you have success with when cooking bread? Seems like it would good for pita and short baguettes but wondering if it can go low enough to do boules (maybe by using residual heat after turning the oven off and closing the door)? Thanks so much, great review!

Dunno about the Karu but the Fyra is designed so you can hang the door from the bottom when you take it off so you don't have to faff around when you turn your pizza.

Hi 👋 I just wanted to let me know a little tip when moving the oven. I take out the hot plate inside (there is a hole underneath where the temp gage is that you put your finger in to help lift it up) By doing this I can move the oven on my own(wouldn't carry it too far as its still heavy😂) but definitely makes a big difference to the overall weight 👍

I discovered your videos after I purchased the Ooni Karu 16! Any tips on how to avoid the blackened soot on the door? My 2 wood-fire attempts had that happen and would love to know how to avoid it! Thank you from the US!

I used this once and was amazed how quickly it worked my only concern is my bottom crust was too burnt. I'm going to use less flour to coat my peal also I'm trying 00 flour in my next crust. I'm making the sourdough version on their website... any suggestions I would so appreciate

First time viewer and possibly looking to buy the Ooni. I saw a review somewhere and it mentioned a half front door option which allows turning, etc. without fully opening the door. Do you have any comments on that? Thanks

Hey Tom. Can you tell me where you got your apron from please?

Pretty cool dude.

Hey Tom. Greg here from San Francisco. Love your videos. Haven’t purchased yet but would like to make sure you get some commission. Looks like all the links though are uk links. Lmk if not correct. Would love to see what other products you like to use with your Omni. When cooking fish or meat, do you use cast iron?

Tom the side table next to your Ooni table, do you have a link to that at all please mate?

Maybe I missed comments on this unit vs the Roccbox... that Karu 16 looks very good. Will you ever compare the Roccbox to the Karu 16 .. I guess gas vs gas versions since the wood Roccbox isn't ideal (even the improved unit). What's your thoughts on the 2 two and which do you prefer?

How are you exhaust temps in the ceiling area of your gazebo/structure? Would you worry about those light wires if they were up there?

Am very happy with the kart 16 & agree on the size being an advantage, however IT IS vulnerable to the elements & I wouldn't leave it uncovered

I have the ooni table the karu is on. Do you have a link to the other table that is attached?

When you reference to gas, is it propane gas?

Nice job god bless

Does the smoke stack easily detach when storing?

Hi have you tried cooking pizzas back to back with solid fuel? If yes, whats your feedback?

I have a Koda 12. I like it, but it's hard to get the front of the stone to a good temp. Often by the time I can get a peel under the front of the pizza to turn it, the back bottom of the crust is already burned. I'm assuming that the door on the karu helps with that?

Do you need to remove the gas burner when you want to use charcoal/wood??

How can I clean the black from the glass door please.

Can you have the baffle up or down for it to be open?

How hot does it get in the space of the oven? I’m wanting to get one but am worried it would crack my stone table

I have the kuru 12. Is it advisable to cook pizza with door cover open or closed

You need a half glass door for gas , is that correct

Was just scrollin thru amazon last night, and saw the "nutrichef" pizza oven, it's got the dual side burners like the Ooni Koda 16. but no Wood/charcoal option, it's only $200 was thinking of picking one up and seeing if it ups my pizza game. wish the Oonis were back to 200-300 bucks. I'd love to get a multifuel one I just can't stomach $800.

What’s the table you have to left of the table holding the Ooni oven?

Can you how us how you cook bred in this oven?

What is the weight of the oven? I’m thinking it could easily slide off the table….

Out of all of the OONI pizza ovens, is this one the easiest to use - using gas? TIA. :)

Brilliant videos and you were a BIG reason why we invested in our 12 inch Ooni Karu rather than the cheaper alternatives and glad we didn't go "cheap". We have yet to have a rubbish pizza. Love, love, love it. Can you tell me if you have done a how to clean it vid I can't see or do one please? We have added the gas connection and have only used that for it's great control and new user forgiveness but plan to try the wood/charcoal part soon.

I also have the Ooni Karu 16. Was cooking steaks on gas the other night and the gas flame turned itself off twice. Ruined the meal. Wrote to Ooni on Saturday and they have not contacted me regarding a fix as of 3 days later.

Does the karu16 fits in the smaller table ?

Please get ooni pro and do videos about it.

Have had trouble with it being too hot and burning the pizza. Too much charcoal? Close the airflow slides insides? Had one just burst into flames as soon as I put it in!

Hi Tom Voyage! Would you offer Ooni Karu 16 giveaway in US? 😱🙌🏻

Can you take the chimney off if transporting

Hello. I have enjoyed your videos, or the ones I have seen. However you definitely seem to be a very PRO OONI oriented person. I recently purchased an Ooni Koda 12 and I'm still figuring it out. I have no options for buying ready made pizza dough where I live even though it is a fairly good sized city. I have contacted so many pizza dough manufacturers but they won't sell me dough. Ooni will but I feel it is as expensive as me just going out and buying a Pizza Hut pizza and save myself the money. I will try your pizza dough recipe but wondered if you have any contacts for companies who will sell pizza dough here in South Texas direct? So far no good... Thank you very much. HR

Do you not bother using the Kamado for pizza anymore? Is the karu miles better

What are the ovens that cook as well at half the cost? 👍🏻

As an ooni ambassador you don't get a discount? The price in the U.S. is a bit cheaper. For the memorial day sale I paid about $730 USD total for oven and gas burner. Some of the knockoff ovens look to surpass the entry level ooni range. Karu 16 is the only oven with no competitor.

This pizza is great if you use gaz but a disaster when using wood

My problem with this oven has been, the tops of the pizza cooking far faster than the crust. Another video suggested increasing the starting stone temperature yo 450 C. I haven't tried this yet any ideas?

if you use wood the glas will be black super fast

Absolutely criminal that the gas attachment is extra

Why do you always ask for money? For what? what is the expense, an iphone???????? what else, editing? what else? You get money when you get one million subscribers? cauz the videos are amazing. Try that .

Well you sound like a company sales person. A review without any wood or charcoal demonstration or hands on cooking? I'll stop there. Got zero what I was after.

Hi Tom, does the 12g with it's limited cavity height cause the pizzas to burn/turn black? If so then wouldn't the 16 be a better buy?