Ooni Koda 16 VS Ooni Koda. Side by side comparison and REAL TIME COOK 

Excellent video. Clear explanations, no BS, I truly appreciate this!

This was an amazing video, I was looking at both of these and you did an amazing job comparing the two, I wish there where more comparison videos this well done

I was really hoping for a side by side comparison like like this. Nice job 👍

Best Koda 16 video on RU-vid! Thank you

Brilliant video & loved the side by side comparison. I realise its been a year since you uploaded this video but still very interesting. I will be catching up with all your videos. My heart is set upon buying the Koda 16, I am still using my home electric oven it can only crank out 280 C which is 536 F. My pizza’s are done in around 14 minutes but I have to pre warm my oven stone for 1 hour at lest to get it hot. I hope you are doing well in 2022. I don’t know where you are from but i am from UK & its chilly here.

liking your editing and start of the videos. High quality production

ooni koda 16 here i come!! thank you for this

Great content production and good info. You'll be at 1k subs in no time amigo!Size wise, 16 seems the way to go since I've got the dexterity of a Silverback gorilla & could benefit from the extra space!

This was excellent..thanks for helping me make my choice!!!

Thanks for the review. Decided for the 16 :)

Thanks to you we see the koda 16 has a better performance, or at least cooks faster, to keep the cooking close to a minute, which is great for a home device. Thank you for the great video.

The Ooni Koda 16 has a more widespread flame and better heat distribution. It can also use butane cylinders like the Kodi oven can if you change the supplied propane regulator for a butane one and use a commercially available butane cylinder for your oven.

Finally someone who's showing us the bottom nice work

Thank you for this video. Very clear and helpend me make my decision.

Thanks for the video. I've had my Koda for about a year now and have learned a few things. As soon as I pop in the pizza I immediately turn down the heat all the way. I make sure to keep my pizza's below about 11" or there won't be enough room in the oven to keep it far enough away from the flame to keep it from burning. After 20 seconds I start turning it and in about 60-90 seconds ( depending on size and toppings) it's done perfectly. It would be nice to have a larger oven for a little extra room for my occasional 12" pizza, but not sure it's worth it. My concern is this: I only have to preheat my Koda for 15 minutes. I wonder how long you have to preheat the 16? It has twice the flame so even at the same preheat time will use 2X as much gas, a real pro for the Koda if you don't need the size. Also the stone is quite a bit thicker on the 16, so I would imagine it takes more time to heat even yet.

Thx for sharing. Looking forward to more Koda 16 reviews/findings...

Exactly info I wanted. Thank you.

Really informative! Thanks a lot for all the details. Do they ever offer deals or promos

After launching your pizza if you turn down your flame you with have a lot less burning.

Love the videos dude

Did you have the koda on the lowest heat? Becouse when i cook in the Koda i have to turn it after 20 seconds, otherwise its gone to ashes.. looks like you are cooking it on to low heat.

Thanks for bringing out the 2 stones to compare size and thickness. Still can't decide which one to buy - 12 or 16. Hmm

Dude i loved the egg video

Nice review man

Nice video! Just one question. When you say that you can cook pizzas one after other, how many time for real do you mean? Lets say i use 410 celcius as standard. Like 30 secs to a minute or like 5 minutes?

Very nice video. Thanks for sharing it. Do you have an idea about the gas consumption difference between them? TIA.

This is very helpful. Have you tried cooking other things in it? Steak? Fish? Just curious. I see some fillet steaks that look incredible!

Thank you so much for these videos.

I like the oyster sauce in the fridge. I use that brand too. Awesome review! Way thicker stone. The pizza being close to the flame was my biggest gripe with the Uuni Pro when doing 16”.

Pro Tip: Just turn the Koda to 3/4 power when you put the pie in ... way easier to control and the pizza doesnt burn as quickly.

Thanks for the video. Surprised to see the Pizza takes longer in the Koda. I thought they would reach the same temperature and the cooking time would be the same. Any idea why the 16 cooked faster? Higher pre-heating or the thicker stone eventually?

Great video thanks for posting. You measured the footprint of the 16 width, but is the depth the same or less than the width? Also, what is the cart you are using. That thing is perfect! Thanks!

What are you doing before turning the pizza? You are heating up the shovel over the pizza to avoid thermoshock against the stone? I work in glassworks, therefore I assume so, because we do the same with tongs for the bottles not to burst while we inspect them. Great video, I will get an after-hours job to buy Koda 16. Have a nice weekend! Adam, Poland.

Thanks so much for your video! It helped me decide to go with the 16 instead of the 12. Where did you get your perforated peel?

Hey, awesome video! Thanks for sharing! Just one question, does the extra 170 bucks on the koda 16 worth it? Thanks

IF THE 16 HAD A WOOD OPTION I WOULD BE SO STOKED IF U HAVE A PRO COULD U DO A COMPARE OF THE 16 VS PRO

ya

How long does it take to bring each oven up to temperature? The Roccbox takes 45 minutes to heat up. Thanks

I just got my Koda but cannot get it above 350C in the middle of the stone even after +30 minutes :( I also have problem with stone catching fire close to the burner but might be to much flour because I don't see the tomato sause being to much and dough is complete when I put it in.

Great vid. For the Koda 16 roughly how much gas would you use when cooking say 4 pizzas at a time been told it uses about 0.5 Kg a time (don't know how long that's for) so if you had a 5kg gas it would last 10ish cooks?

In your next video can you show how to clean the stone in the 16 please

Super points.. thanks

Great video can you talk about cooking times when making 5 pizzas on the smaller Koda.

Great video! I was just wondering what recipe you used to make your dough? Is it the same one on the Ooni website or do you have a different one you personally use. Thanks in advance.

Can i know the distance beetween front legs and rear legs of ooni koda 16? Thanks

My Koda 16 stone cracked. Not broken yet, but there is a visible crack on it. Any suggestions? Thanks

Is it possible to connect the Ooni Koda to one of the green recyclable 1lb coleman propane tanks that you get for camping? I think if it could get to the right temp with that it might be a game changer.

Great video! That's a great looking cart. Is that from Ikea?

I would imagine the Koda uses less gas, right?

Hi ur pizzas seem to be a good thin ness .. are u able to tell me your dough ball size weight per size, like a 12 inch is how many grams, etc? 14 inch? 10 inch? Thanks the only thing u didn’t touch on was how crispy they got the middle and how long u let them heat up for the stone beforehand … but thanks.

Thank you the video. Can you tell me how wide the gas regulator is?

Niiiice 👌🏻 Breakfast of champions 😁

As a first time pizza maker would you suggest I get the koda or the 16? I’m new to the game.

Thanks for sharing

When you stick the peel in the dome for a few seconds, are you pre-heating it before rotating? Do you find that makes a difference?

Great video, thank you. What’s the difference in weight?, is the 16 still reasonably “portable”?

Nice reviews and thanks now i need one loll !!!

Pls make a 16inch pizza!!!

Ooni specs says the width of the Koda 16 2 front feet is 20.5". The Keter table I have is 20.5" width. Seems like the table will work. Would you please do a more accurate measurement to confirm the width of the Koda 16 feet? fyi here is the Ooni specs document for the Koda 16 ... files.ooni.com/product-resources/ooni-koda-16-dimensions.pdf Maybe the Ooni drawing is not accurate for the width of the feet? Thanks

Can you comment on your touring peal? Do you like the shorter handle?

Have you done a temperature reading on the exterior shell of the koda 16? Is it hot enough to burn someone from an accidental bump? Been using a roccbox for 2 years with great success but could use more room to make bigger pies.

How long do you have to heat those ovens - until ready to feed the pizza into them? thx a lot!

Thanks for the video. I really can't decide between the two. I like the portability of the Koda and I don't really want to make 16" pizzas, but the L-shaped gas flame, the additional headspace and room of the Koda 16 are very appealing. Does the L-shaped gas flame really make a difference? Are 40 lbs that heavy to carry around? Is it difficult to move the pizza around in the original Koda? Thanks.

Have you tried baking multiple pizza right after eacht other with the koda 16? or do you need to wait until the stone is preheated again?

Bro, I'm ready to order an oven. I want to use your affiliate link because you helped me the most in deciding. Let me know if you don't get any money though in which case I'll use a different persons link so they get something.

Thanks for the video. The propane tank can be used to bake how many pizzas? Or how many times. Believe it takes 20 min to heat up and the L shape burns lots of propane

You say build is a lot better on 16, Why, whats better ?

Thank for your side by side comparison. Do the koda comes with front lid?

Could You check gas reducers output in koda 16? Is it 1,5kg/h just like in small koda?

Hey! Since it's been a couple of months, which one would you go with after using the 16 for awhile?? Thanks!

Great review. Thanks!

How many hours by day can I use the 16?

Where did you get your small turning peel?

Whats about cleaning the Ooni Koda 16?

Hi there, I appreciate your reviews as I’ve been doing a TON of research on pizza ovens and trying to decide between the Koda and Roccbox. This might be a strange question but since you have both ovens would you be willing to sell your original Koda? I really want a pizza oven but just can’t afford to pay that much for one now. That’s why all I can do for now is to watch videos and live vicariously through people like you. Lol. Pathetic, I know. Anyway let me know.

Le 16 beaucoup plus pratique

A video on pizza, without cutting it and taste it

480p in 2020 wft

Nice Breakfast 🤣🙌

Have a look at this pizza oven: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_JC6h_tII3w.html

Please stop calling pizza a Pie. It's not a pie, pie's have lids.

si ma ha bruciato la pizza

Vous êtes bizarre les asiatiques dans la logique c'est étrange surtout sur le ooni