ROCCBOX vs OONI - Comparison & Real Time Cook 

Thanks so much matey! Glad you enjoy them!

Thanks for watching 🍕👍

That you John! Im glad you found my videos useful! I usually just go through the pros and cons of what i find when cooking on an oven, rather than specifications, its the little things that can sway a persons decision! Thanks for watching!

I feel that both these pizza oven are really good choices, but it comes more down to what the end user requires! I’m sure you’ll be very happy with the Ooni!

Thanks for the comment, there certainly is a lot to consider, which is one of the reasons i started making these videos! Besides needing something to do during lockdown! My only concern with changing the fuel halfway through is the oven will be very hot and hard to handle removing the gas burner and attaching the wood burner, maybe something to bear in mind. :)

Thanks Guy! I’m glad you liked the video! It was fun doing the comparison

ooni koda 16 is way better

@@danchierchia3812 tell me in which part it is better? I am trying to get even ooni or gozney

Thanks for mentioning the warranty, i didn't think to discuss that in the video! Thank you for watching!

Worth noting Ooni do provide a 5yr Warranty now for Free.

Thanks for the comment! its great to hear you like my videos! My top 3 oven i would recommend, are.... #1 - Ooni Karu 16, #2 - Ooni Karu 12 and #3 would be the Volt12, i really like using the electric oven

You’re very welcome!

The faster it heats up the faster it looses it. I rarely cook 1 pizza, usually 5-7.

Haha, yeah, maybe this channel should be called the northern pizza monkey or something :) Both these are really good ovens, and good value when comparing to larger brick ovens. I think the roccbox would be the best choice for someone who will be making lots of pizzas at a time, and needs that insulation to keep the stone temp high. Also i think the modern design of the roccbox appeals to some, but for me, i'll be sticking with my Ooni.

I can usually get about 5/6 pizzas on the Karu without having to add more coal and wait another 10 mins for that to heat up, but if i do need to cook more than that, ill use gas mostly.

​@@TomVoyageuk Can confirm. Just bought a Roccbox and just started cooking with it recently. So far every time I've used it I've made anywhere from 3-6 Pizza's (super popular during parties) and I use it to heat up other foods while it gets to temp (seriously, best crispy potatoes I've made so far). It's still gets hot enough to cook maybe 1 or 2 pizza's even when the gas is off (though it'll take longer to cook without the flame), and I'm sure I can cook something else. The only downsides are the opening being smaller than I like (the Koda's 16 in was tempting but I prefer having the wood option for emergencies) so I can't cook other goodies like breads and stuff, and it's bitch to carry around (especially when lugging a propane tank). That's why I like the wood option since it easily saves me the extra space and weight.

Thank you for the comment, i'm glad you liked my review! Yes i think the added insulation on the roccbox helps to keep a high temp in the stone ideal for larger cooks!

i do not have this problem at all with my Ooni koda 16, when i take my pie out i let it rest for a min before i cut it and turn the flame back to high to let it get back to temp for about a minute when im making the next pizza and then i walk outside and turn it to low and its perfect

Unless you're making like 50 pizzas a Ooni will be faster overall. I could make 20 pizzas in a row in my Roccbox without waiting where in my Koda 12 after 10'ish I might have to wait about 5 minutes for the stone temp to come back up. But on the flip side, my Koda gets up to heat around 15 minutes quicker, so in the end I can make more pizzas faster in my Koda. And unless you're some turbo machine the 90'ish seconds or so between it takes most people to prep the next pizza you'd never have to wait on an Ooni's stone to go up in temp. I've made hundreds of pizzas in my Koda and it holds it temp well. The Roccbox holds the temp better, but it takes a lot longer to get to the temp.

@@Bigheadedwon some good points well made there, although I struggle to get 10 in a row without at least a bit of warm up time in between!

Where you using gas on the ooni or wood?

Thanks Robert, yeah the insulation on the Roccbox really helps it hold high temps for multiple cooks

Holds heat like a real pizza oven!

You're welcome I'm glad you liked the video! Its cool to see my videos have made it all the way to Aus! I love that country! many happy memories there!

@@TomVoyageuk that was before it became a dictatorship...

My thoughts were that the insulation on the RB is much thicker, meaning it removes the need for a door, but does take longer to reach cooking temp.

@@TomVoyageuk to be honest, I don't feel comfortable without the door. Even big dome pizza ovens have em. Also to keep dust out as well 🤣

With the ooni, there is no problem the temp under the oven is warm but not hot. just be careful not to drop coals onto it. However when using the roccbox with wood, the burner sits under the oven, a lot closer to the table. I have used it on a metal table and the table got really hot, so don't use the roccbox with wood on a plastic table.

Thanks for the comment Tim, and thanks for watching my video! What is it about the Roccbox that makes it the clear winner in your view?? I ask because i thought it was quite a close call, rather than a landslide. T

Thanks for the comment! Im glad you're enjoying my videos! I've never had an issue using the Ooni or Roccbox on a plastic or wooden table, as they high above where the heat would be. You just need to be careful incase you drop a hot coal, as that could damage the table or potentially cause a fire. Thanks for the content ideas, there are some good ideas there and definite some i will try out soon! Tom

Thanks for the comment! I’ve never heard of that? But it’s a good thing to look into! I’ll get my roccbox out and check to see if a top stone can be removed

@@TomVoyageuk You would have to remove the rivets to replace or remove the stone. At one point I saw a detailed PDF on replacing the stone...but can't seem to find it at the moment.

If i would have left it longer it would have gotten hotter im sure, but 425c is still ok to cook pizza on i find. Also the thermometer is reading the underside of the stone temp, where as i measured the top of the stone, so there is likely to be some fluctuations in temps there too.

Hi Steve, I understand what you are saying, it would be a lot for a couple of pizzas (it is worth it though!) have you considered cooking on wood/charcoal? The Ooni in this video is a 12"

@@TomVoyageuk Thank you for your response. I think the 12" Ooni is probably the best for us, although the 16" is so much easier. Tonight I'm going to try making a pizza on my BBQ with a stone.

Quite possibly, they wouldn’t be the only company to be doing that if they did!

@@TomVoyageuk To correct myself slightly - the £487.99 is the price of Roccbox + the accessories (peel and cover) before the promotion. So basically the Roccbox is the same price, but you're just getting the accessories for free. Not much of a deal though as the peel and cover can't cost them much to make. Regardless, I ended up ordering the Roccbox, with thanks to your review, as I was on the fence between that and the 16" Ooni oven. How quickly do you get through gas with the Roccbox out of interest?

@@AlexanderHolsgrove either way both are great ovens! You’ll have fun with the roccbox though! It’s hard to say with gas as I only borrow the Oven to do a few cooks on so I could make this review. I also use the same gas on my Weber Genesis, so it’s difficult to say much is used on pizza ovens

@@TomVoyageuk Thanks Tom. It arrived a couple of weeks ago now and I love it. Takes a while to heat up and I can only seem to get to about 400°C rather than the 450/500 they quote. Am on a new cylinder of patio gas (propane) and have left it for a good 45 mins. Wasn't much wind but perhaps I need a more sheltered spot. Still, the first few pizzas have been fantastic - and cook so fast!

Thanks for the comment!

Thanks for your comment Ivan, Both are really great oven capable of cooking great food, but most people do have a preference! happy pizza cooking!

So you prefer the roccbox? Any particular reason you like one instead of the other? Torn between the roccbox and a ooni koda 16!

@@kevinmellan8677 I have a Roccbox and a Koda 12. Honestly I like the Koda a bit better, both are sweet though. But the Koda's opening's a little over an inch bigger and that inch is a lot when you're trying to launch a full 12" pizza or use a turning peel. I can make a 12" in my Koda, while I haven't tried, realistictly I'm never going to be able to make a full 12" in the Roccbox. A Koda 16 imho there wouldn't be a compairson, more space can be useful even if you don't technically make pizza's bigger than 12". People say the Roccbox is better built, and has a longer warranty. It takes a lot longer to get to temp compared to a Koda. If I was to get an oven now, the Karu 16 about perfect to me. As for Roccbox's warrenty, well it's $100 more than the Koda 12, so it should have a better warranty. You can't go wrong with either, this is coming from someone who's made 100+ pizzas in a Koda 12. I just got my Roccbox last month and have only used it a few times. It's very nice so far, but it doesn't do anything I can't do in my Koda, but it definitely feels more well built. And visually I think it looks nicer. The Karu 16's a big step up $$$ wise, but one you might want to check out. Both companies seem to have pretty rabbid fanboys who lack objectivity. Neither brand's clearly better than the other. If I made 10 dough balls and cooked 5 of the same pizzas in each, I couldn't tell the difference in a blind taste test. Right now for Blackfriday Gozney's throwing in a free turning peel and cover, and Ooni has 20%. So it's definitely a good time to buy an oven if you haven't yet.

@@Bigheadedwon thanks so much for your thoughts on that. You won't believe it, but I literally just bought the Roccbox about 1 minute before you posted your reply 🤣

@@kevinmellan8677 You'll love it, I don't get people who hate either. In the end the pizzas will come out basically identical. I do really like the peel that comes with it. Enjoy your new toy, careful if you make pizzas for neighbors they'll turn into stray cats and expect to be fed lol.

Both have metal interior ceilings in the oven.

Never tried one but just googled it and now I want to try! 😂

Thanks for the comment! I've heard people say you can't tell the difference, but i definitely can! Wood has s smokey taste that i like, but issn everyones cup of tea!

Yes, about 11/12 inches on both ovens

It's a great oven! i have a roccbox and find it works well! either which you use the quality of pizza comes down to the chef, ingredients and experience, not the oven.

To be honest, both ovens are capable of producing really good pizza, if one of them is burned, its more likely to be my user error than the oven! Just being honest! :)

@@TomVoyageuk Happy to hear this. Just bought Roccbox. 😁

The best way is to just get the stone really hot, until all the debris turn to ash, then use a stiff brush to brush down once cool

Thanks for sharing, i liked both ovens in their own right, but thats some good advice there.

I set it up how i normally would, using the thermometer as a guide on the side of the oven. Are you using wood or gas? I find that the roccbox takes longer due to the amount of insulation that needs to heat up first.

@@TomVoyageuk Hmm that is weird. I use gas to heat it up. I don't use the inbuild thermometer instead I use a thermometer-gun and I point the laser to the stone. Usually, the stone will get to 750F (~400C) within 20 minutes for me but never more than 25 minutes.

Outside temperature makes a huge difference in heating time.

Thanks for the comment Edward, do you mean replacing the stone with a steel? If so that’s an interesting test and one if like to do in then future! T

I only donate ovens to registered charities I’m afraid, not individuals

I’m not sure how effective a door would be, because it may interrupt the airflow and cause problems, it would be worth researching though to see if anyone has come up with a door?

No I doubt it, the door would just block any airflow, and to be honest it takes longer because it’s heavier and more insulated

they door make an optional vented door for the Roccbox which speeds up the pre heat time.

Thanks, I usually go for a stone temp of around 420°C to cook pizza

Love that idea, I'm going to order one and see how it is! :)

@@TomVoyageuk great can't wait to see

Im sorry i don't get it? What happens at 7:17??

@@TomVoyageuk "Cut the cheese" is an idiom that means "farted". Perhaps it is only North American English.

@@rodneyst-pierre9525 ah right! I’ve never heard of that! Thanks for explaining!

Why is it biased? I liked both ovens and both are really good at cooking awesome pizza.

Each have pros and cons, it depends what you want out of your oven.

@@TomVoyageuk not trying to argue but you Cleary said at the end of your video that the determining factor was that you've used the ooni more. You pointed out obvious pros on the roccbox that make it a better product. It's priced accordingly. Weight isn't an issue for me nor can I see it being an issue with anyone wlese who simply wants a better product. Thicker stone , it's insulated, it's comes ready to run with both gas and wood burning capabilities ...I'm sorry to offend you but when you choose a lesser product for personal reasons you're opinion is rendered biased.

@@TomVoyageuk thank you for your feedback you helped me in making my decision. Appreciate the video

@@arnoldrodriguez6300 there’s no need to be sorry because you haven’t offended me, I own both ovens and use both, and like both too. The comment about using the ooni more is the truth, I do use it more. I like the fact it heats up faster and if your only doing 4/5 pizzas it’s great. The RB is great too, but being insulated takes longer to come to temp and uses more fuel, but will stay hotter longer. Ideal if your doing a party or cooking lots of pizzas. All my videos are made to show both sides of the storey, I purchase all the products myself and don’t get paid directly by any company to say good things about their products.

Thanks for the comment Tony, the reason for this is because i already have lots of videos on my channel of cooking on the Ooni koda 12,

Ok, so the title is therefore click bait.

@@tonyb83 I think that’s a bit unfair, but hey your entitled to your opinion. Thanks for watching!

I would disagree that there is a winner or better oven, they both have pros but for me, the Ooni has more that fits my preference