Ooni Koda 16 Flame Guard | 2.0 Version | Any Better?

[@KitchenCraftFood]

So, what do you think of flame guards?

[@plamenikbor]

this is ridiculous, you buy a stove and then you have to add some parts yourself to make it work better

[@KitchenCraftFood]

@@plamenikbor did I say it made it work better?

[@panicellu]

I bought one myself, to use with biscotto stone. Maybe it will help me cooking more gently an hight hydratated dough. From what i see here it doesn't do much... Good Job!

[@joshm886]

​@plamenikbor I can agree. I got a koda 12. I'm buying a door and flame guard to get better quality pizza. Wish I had know b4 hand

[@frydad44]

I appreciate that you were likely sponsored this tool as a tester, and you didn't feel compelled to give it a full endorsement. It speaks to the validity of your reviews. I have a Koda 16 and the hardest thing for me is to get the bottom and top cooked properly at the same time. Frequently, one will be more done than the other. Perfect top - raw bottom (or vice versa). I have been at it a while, and while it's getting better, I hope I can master it with more practice.

[@KitchenCraftFood]

Exactly, I was asked to test it out a provide feedback. Keep practicing, and you'll get it. Promise!

[@thecheechmantube]

Just adding my suggestion regarding with the even cook. Look into get a biscotto type stone. Since moving to a biscotto stone, the base cooks a lot better. and how he does in the video, lower your flame with the pizza in the oven, I get the stone to about 450 degrees C. Just a suggestion.

[@timseguine2]

In my limited experience the stone temp seems to be the critical factor. Also I suggest until you get the hang of it, favor lower burner temps and longer baking times, and turn the pizza in small amounts more often (like even every ten seconds or so). It might sacrifice a bit of rise, but much less likely to burn or be underdone. Once you get good pizzas that way you can vary what you are doing with more confidence that you will still likely be happy with the result.

[@KitchenCraftFood]

@@thecheechmantube agreed. I tested out a Biscotto stone in my previous video and really enjoyed baking with it.

[@nickjacobsss]

I think if you’re already able to make pizzas well in the oven, the guard isn’t necessary, but it’s kind of like bumpers on a bowling lane for beginners, keeps you from accidentally putting it directly in the flame when launching and turning

[@stevepogatch3712]

I think the flameguard just adds 1 more thing to worry about with the inherent learning curve of these outdoor gas ovens and doesn't do much overall vs. just learning when to turn and knowing your oven (without a flameguard) if that makes any sense.

[@manueldesouza1325]

exactly

[@Philip88888888]

I have a full size brick oven and will often use half a refractory brick as a heat shield. In that case the lower conductivity and thickness (1.5 inches) makes a noticeable difference. I only use a 6 inch piece just to shield the far tip of the pizza when i have a roaring bed of coals. I think the issue here is that any thin walled metal flame guard is not going to provide much insulation once it's been in the oven for a few minutes. You would either need to use a thick piece or something not as conductive. Beyond that, one other advantage of a flame guard of shield is to prevent you from accidentally slipping the pizza into the flames and instant burning it, the peel would be stopped by the guard.

[@davidaucella1507]

When making a 14”-16” pizza, I completely shut off the gas for the 1st minute. Works really well.

[@catkoala]

For the first minute? How many minutes do you use for cookin the pizza?

[@timseguine2]

I have the ooni koda 12, and have a sheet metal "door" that I clip on the front and partially covers the front during preheating and between turns. I feel like I get a faster preheat and more even cooking overall with it.

[@patrickpiccininno3389]

Curious where you purchase the plastic dough storage containers? I want a bunch just like them!!

[@tuliothales81]

In this case, the best option is to install a rotation system for the stone in your kiln. That will indeed make a difference.

[@pejpm]

These things are like an answer in search of a question

[@peetsnort]

I have just thought of a turning pizza ceramic stone. Just get a hoop of steel and a tub of ceramic balls that you use in pie baking. Put the balls loose in the hoop thats just slightly lower than the height of the balls then place the circular pizza stone on top. Then get a slightly larger diameter hoop to contain the pizza stone. You can then score the edge of pizza stone with an angle grinder so you can grip the edges for turning your pizza in a small gas powered ooni type oven

[@artale4404]

the trick has been to cook th bottom and top at the same time. They make a steel that fits the koda 16 and the bottom cooks very well. I have one. Also the steel keeps hot between cooks and I have a door that fits the koda 16 which also keeps the steel very evenly heated from the back of the oven to the front. I am never tried the guard but something tells me the other variables are more important. Lowering the flame after the temp comes up is needed as long as the stone or steel is evenly heated which goes to the base your using and door which keeps the heat in.

[@Jcslim138]

Yea the product needs maybe higher walls. But that can bring on other issues. I personally feel your best pizza was the one made without the guard lol.

[@indyvin]

The flame guard is a solution in search of a problem. The Koda 16 is an excellent and versatile design just the way it is.

[@robertwren2289]

You absolutely don't need a flame guard. Just turn down the heat just before you put it in. My pizza came out great. So did my steaks, but there's more clean up using the pizza oven for steaks.

[@KitchenCraftFood]

Yeah, I choose not to use one. Testing it for those that might be interested.

[@jeheheu23]

I really enjoy your videos man, I do not watch a lot of them... but when they pop up they are a treat. Your editing is on point, maybe try get a few more close up shots with a high def camera.

[@KitchenCraftFood]

I appreciate the support. Currently shooting in 4K downsized to 2K on post.

[@randyjseeley]

Invest in the turning peel with the long handle you’ll love it

[@KitchenCraftFood]

I’ve hand one for quite a while now, and yes, it’s awesome.

[@stevescooking]

Really good video Tim, thoroughly enjoyed it and the pizzas looked delicious. One day I’ll get one of those ovens…cheers mate 👍🏻

[@KitchenCraftFood]

Hey Steve! Great to hear from you man. Hope you're well!

[@stevescooking]

@@KitchenCraftFood All well buddy, thank you

[@darrenpeel2482]

In windy conditions it might help the flames to not go over top of a Neopolitan crust. The oven is designed for high heat cook and can see the point of the flame shield. The longest it takes is 1min 30. If you put a pizza in a 450c oven with no flame it will be burnt and it is technique and heat management to be honest. Have a go in a 20mph wind.

[@scottrodgers2139]

Just throwing out my theories on the flame guard based on your results. 1. When you put the flame guard in during preheat, the metal gets hot and emits as much heat as it receives. As far as the pizza is concerned, it's almost the same as if the flame guard weren't there. As far as the rest of the oven is concerned, I wonder if it's getting other areas of the oven too hot. 2. When you put the flame guard in before bake, it soaks a lot of the radiant heat, leaving just a little bit of flame over the top and the stone to do most of the baking. What to try next? 1. I'd see if polishing the surfaces of the flame guard would reduce the heat that's emitted through. Might be tricky to have a surface that stays shiny at elevated temperatures. 2. Angle the walls some way such that the heat gets reflected and bounces around the oven to the top/middle of the pizza.

[@KitchenCraftFood]

Dropping the flame guard in after preheat only helps with the first pizza. What if you’re baking multiple? Some good suggestions on design. I hope the manufacturer is reading every comment!

[@scottrodgers2139]

@@KitchenCraftFood If it can retain a shiny surface, the flame guard will absorb and emit a lot less radiant heat, so it acts like an actual barrier, at least for a longer time. It's just theory though, as there are a lot of variables to account for.

[@sebastiansylvan8979]

FWIW I have the older Ooni Pro 16 and there's no need for a flame guard, nor is there any need to lower the burner while cooking. You get it up to 900F and cook a perfect pizza in one minute (I use the pizza door). I wonder if the taller "dome" is the reason, keeps the flames higher above the pizza. The new Karu should be similar if so.

[@barbier.family]

Honestly it doesnt looki like the flame guards do much. I dont think your ever going to get an ooni with the ease of a microwave. Ive got mine down to a science now, through a combination of using the ultra-low zone flame and being super attentive to when to spin. Thanks for the video, I was honestly curious about flame guards but after watching I think I;ll just keep doing what im doing.

[@mikepursey495]

Just goes to show we are all different, your burnt base was absolutely spot on for me ... the others were too pale.

[@KitchenCraftFood]

Yep. It's nice to be able to tailor a dish to our own taste. Cheers!

[@mnguy494]

So the ultimate question if you had to pick one oven - Ooni Karu 16 or Ooni Koda 16? Would love to see a side by side comparison video while I wait for my Karu 16 to arrive :)

[@KitchenCraftFood]

Funny you mention it. I'm working on that exact video, and I'm using the gas attachment on the Karu 16 for the comparison.

[@alge3399]

Ooni Koda 16 would be my pick. It's 200 dollars cheaper. If you want multi fuel get the Karu. Personally I have used pellets and wood and it's a pain in the butt. Hard to keep temp consistent too. The Karu comes with a glass oven door which you really don't use for the gas attachment. Chimney cap on and no oven door when using gas. Chimney cap off when using the door for pellets and wood.

[@douglaswells2739]

Not sure a flame guard is necessary but super easy to have made at a sheet metal shop out of aluminum or stainless (my preference). Maybe $20 to have a piece cut and 2-90 degree bends done. Not worth $90 or whatever they charge on Etsy.

[@minidolly77]

I need one for my Karu 16 ! Hell fire !!! 😂

[@beandipss]

What hydration dough are you working with? It stretches out so nicely and doesnt stick

[@catkoala]

You could slap the dough flat in the edges as well. It will give you better and less doughy cornicione

[@jeffreyleeper]

Great video! I have the koda 16 too and love it. What type of wood board do you have on your stainless table?? Thanks!

[@anthonyc7661]

Is there any way you would be willing/able to do another video with this new prototype, but for a neapolitan at full blast? My thought is that this product might potentially be more effective protecting the pies from the flame licks at top heat. At the lower heat that you used in these bakes, I feel like the flames don't jut out as far as they do with the high heat. Even if you don't make a video, if you have done/would do the test on higher heat, I'd love to know the results! Thanks for your wonderful content. I always want to get my hands in some dough after I watch you work.

[@grahamolson6685]

I’ll take the first two, specifically number one, any day. I think vigilance and practice hold the most value with heat like this.

[@peterodriguez2364]

Good info.. like someone else pointed out. A brick is probably better.. takes longer to heat. Maybe a 3/8 inch to 1/2 inch steel plate might work. But once it's soaked in heat it won't cool down as fast that's for sure.. but i5 might keep the stone warm longer.. anywhoo.. thanks for the vid

[@JohnThompsonHopLocal]

I wonder if a different flame guard material would help. The thermal properties of Titanium would be really interesting. But it would be too expensive to sell.

[@KitchenCraftFood]

Yes, very pricey 💰

[@DavidSmith-vp4by]

Liked your comparison video very informative. Can you please comment on what your table top is made of. Thanks

[@alge3399]

How much oven floor space are you giving up with the flame guard in place? Will a 16" pizza still fit or is it more closer to a 13" or 14"? Maybe someone can invent a tube cover that slides over the gas attachment that pushes the flames more towards the walls so it doesn't give up space.

[@KitchenCraftFood]

Max 14” size with the flame guard, and I like your idea!

[@CecilWaldo]

You do know all you have to do is turn the knob past the lowest setting and turn the flame down to where it’s just about ready to go out. Cured my problem.

[@KitchenCraftFood]

Yep, sure do. Just testing out equipment and stuff. That’s all.

[@FlightForce77]

I guess I don’t understand what result you were looking for with the flame guard. I mean you put the pizza in the oven, the pizza is gonna cook especially with the high of temperatures from the Ooni

[@KitchenCraftFood]

Well, the question was does a flame guard help keep you from burning the crust when baking pizza in something like an Ooni oven. Results in this video show that finished pizzas, baked for the same time and at roughly the same temp, appear no different from one another. That tells me that a flame guard like this one doesn't really do anything other than take up space in the oven. Baking great pizza in these smaller ovens is not easy. Many people struggle with the steep learning curve. The edge of the pizza is so close to the flame that there is zero margin for error. They end up charring the outer crust before the bottom or top of the pizza is properly cooked. An updated, properly designed flame guard could provide a barrier between the outer crust and flame so there's less of a chance for burnt crust. It could be an effective tool that helps folks practice/learn the process without having to serve or throw out a bunch of charred pizza. Think of it like a set of training wheels. Craftsman House is on to something, but the flame guard needs to be redesigned with some additional testing.

[@FlightForce77]

@@KitchenCraftFood yeah agreed! You know you can turn the flame down even more?

[@KitchenCraftFood]

@@FlightForce77 Oh yeah, I use that trick every time 👍. You pretty much have to on the Koda.

[@jamesjacobi9519]

Thanks for these videos, they are very informative. If possible, can you answer a few questions? First, what type of flour are you using? Also, how many grams are each dough ball and how large is your pizza peel? Thanks!

[@chefevilee9566]

I wish you would’ve shown the bottoms of each pizza. But to me I think the third pizza looks the best

[@KitchenCraftFood]

I did show the bottom of all three pizzas.

[@chefevilee9566]

@@KitchenCraftFood really??? Lol I am completely unsure how I missed all that. Thank you for your reply I will go back and look into it. Lol!

[@falloutboy1234512345]

lovely video again :) thanks!

[@KitchenCraftFood]

Glad you enjoyed it!

[@igorshpak9086]

Sometimes I use it too, in my wood-fired oven, but when the temperature is very high. P.S. I wonder how many grams does your pizza ball weight?

[@ourholmfamily]

My pizzas are always coming out undercooked on the bottom. Scorching the crust edges and raw bottom. So I'm wondering if v2 of this guard would help. Have you tried your test like your #3 pizza test but turning up the flame and shortening the bake time? Crust would brown quicker, bottom should then be less overdone.

[@werties9098]

Will it still fit with the new stone in place, it might keep pushing the pizza in to far that i do occasionally but im not convinced it helped anything else

[@beverleydavies3045]

Say, maybe you've already addressed this in previous videos, but what about using a turning pizza peel? Might that help?

[@KitchenCraftFood]

Actually I have one, but struggle with the technique. I imagine that someone who's just getting into pizza making would find it even more difficult than I. I think you're right though. Mastering the turning peel would prove to be very helpful.

[@johnpilon]

Flame guard seems alright but I'm starting to think there is a major flaw in there burner design. I've watched several pizzaiolos on youtube try to make pizzas with the Koda 16 and they almost always burn it.

[@mgarwatoski]

They don’t know what they’re doing. It’s a more craftsman that blames his tools.

[@vaskodimoski5690]

It's probably worse as the metal is very hot is now even closer to the pizza transferring just as much heat

[@72garibay]

No flame guard cause I think it’s best .. I think propane ..the less I use the better

[@robertgagnon2947]

Nope. Made hundreds of pizzas in my Koda16 without guard. Send it back.

[@antoniogalluccio4213]

Why you don't use the ooni turning peel? Why your flame is badly yellow and not beautifully blue?

[@KitchenCraftFood]

I don’t have the technique down when using the turning peel. Still practicing. Can’t comment on the blue flame. I’ve never owned a pizza oven that produces one. Maybe it’s the propane?

[@antoniogalluccio4213]

@@KitchenCraftFood what fuel are you using?

[@rottvang]

I think the only way it would work is if the pizza was rotating on the stone. Instead of the shield make a rotating stone using a rotisserie motor.

[@farshidfar2919]

I am planning to buy the oven, i was not sure, your videos made me sure to buy it 🙏🏻👍🏻👌🏻

[@V2classic75]

Pizze is plural lol great video

[@LAYLAOFFICIAL]

Nice sharing keep going

[@tsocanuck]

nice but i see no difference ..maybe the last pizza is a little crispier at 3 min

[@KitchenCraftFood]

A little too crispy 🤣

[@toufiqalmoflahi9433]

This is so good

[@mgarwatoski]

Where’s the Biscotto stone?

[@KitchenCraftFood]

I switched ovens to the Karu 16 so the stone doesn’t fit. Maybe I can cut it down so that it’s useable in the new oven.

[@mgarwatoski]

@@KitchenCraftFood Ok. I ordered one after watching your review and wondered why it wasn’t in this video using the Koda 16. Wanted to be sure you suddenly had a change of heart on the stone. Will the flame guard fit in the Koda 16 with the added height of the Biscotto stone?

[@gabrieledeflori0836]

Ma che stai combinann?

[@ExposedRoot]

I prefer my karu over the koda. Always too much color. You are jumping through hoops to mat that overpriced piece of aluminum work. The flame guard also makes the oven pitch dark inside.

[@thomasj.fulnecky4547]

Hummu Looks to me the flame gard is a big waste of time it seems it really didn't help you at all. I really think to I don't like your new pizza cooker for what my comment is worth. I get better pizzas in my normal GAS oven even though it takes a lot longer to cook. Plus I can put two pizzas in at one time. But most recently I found out my dry yeast was bad even though the exparation date had not expired yet. I found out by doing a yeast test yep sure enough didn't even have reaction like the normal yeast. So off to the store I will go to buy more dry yeast. I will say I do like your channel you have a really good touch with things that you do. I learned how to make the Bigga pizza dough great job thanks.

[@etherdog]

First of all, any excuse to eat pizza in the name of science is genius,

[@retroghost2293]

turn your temp down and let that bottom cook and crips you always have saggy pizza bro

[@KitchenCraftFood]

Neapolitan style pizza is supposed to have a sag.

[@Ivan-nj2ev]

I can't believe I just watched a video of a dude making 3 yummy looking pizzas and no one ate any of it...

[@KitchenCraftFood]

This video isn't about taste, rather it's about the performance of the flame guards.

[@thomasj.fulnecky4547]

Now that is funny

[@HavenUpsurge]

Man I really hate my ooni koda 16 lol

[@KitchenCraftFood]

You'd be surprised how many people end up throwing in the towel because they struggle with the process. I see it all the time in the Ooni facebook groups.

[@o0_AgA_Oo]

​@@KitchenCraftFood - Nice video, 1st time watching you. Thought I'd share a few thoughts as I've had an Ooni Pro for a while now. There is a definitely a high learning curve to making pizza. If your someone who is thinking the Ooni will make pizza cooking easier it's going to be a let down. The Ooni is awesome because of its footprint and the fact we can have a range of heat that gets us to 900. I haven't caught any of your back videos if you address different pizza doughs? If your getting burning on top to quickly it's probably your dough recipe has been sweetened with sugar, honey, malt, olive oil, etc. and will cook better at lower temps. Work up a Neapolitan pizza dough and crank that Ooni up to its 900 and knock it out in 90 seconds.

[@KitchenCraftFood]

​@@o0_AgA_Oo Thanks for watching the video. I appreciate the support! I've owned various Ooni ovens for about four years now. Bought our original Ooni 3 (Uuni at the time) for my son's birthday party and fell in love with it. Move from the small oven to a Pro, then to the Koda 16. Just tested our the Karu 16 with gas burner attachment. Have to say, first impressions are that it's a game changer. I have a ton of pizza making videos up on the channel. Hope you check them out. Cheers!

[@o0_AgA_Oo]

@@KitchenCraftFood Karu 16 looks very cool. Can you share if you felt the cooking area is a as big as the Pro? Why game changer? The one complaint I have about the Pro is when you use the propane attachment you can't use the standard glass door. Maybe I just don't know how to, but flame always goes out using standard door with propane setup. Just subcribed... going to try a couple of your recipes. Thx U for the content.

[@HavenUpsurge]

@@KitchenCraftFood im glad I didnt throw in the towel, I figured it out and am pretty happy with the pizzas I can make in the oven. The problem is my home oven plus a stone is much better for my new york style. Which really feels like a waste.

[@christoofart]

I see a lot of "addon" type devices such as these and other "flame guards" offered for sale. To me it seems that the ovens were engineered to work "as is" competently. It is up to the end user to learn your ovens capabilities and work within them as is intended. JMHO

[@KitchenCraftFood]

I agree 100%, however, a decent set of "training wheels" could help newcomers learn without pulling their hair out or throwing in the towel.

[@yourmusic6110]

@@KitchenCraftFood commonsense Patience , impatience to cook a great pizza that many have dedicated years to? Hehe