Getting a 12g delivered tomorrow, been watching your videos for tips. Learning a lot, fingers crossed it goes well. Thanks.
@TomVoyageukАй бұрын
Fingers crossed, i'm sure you'll do great!
@trevorb5552 жыл бұрын
The airflow thing is key. So many people don’t understand that at first. Great tips
@i_want_pizza7576 Жыл бұрын
I don't understand the airflow. I was using apple wood and it made black strings that were flying around.
@trevorb555 Жыл бұрын
@@i_want_pizza7576 was it not totally dry? I try to not overload the fire as well, only adding 1-2 pieces at a time until they catch and are burning well. Always keep chimney wide open.
@TheCriticalPolitician Жыл бұрын
I have a Karu 12G. Fired it up to 485 C, nice rolling flames, launched the Neopolitan pizza and within seconds it caught fire. So I now let the rolling flame dissapear and then launch the pizza. After you have taken the pizza out, refuel, eat your pizza and come back to launch the next one. Works perfectly every time.
@TomVoyageuk Жыл бұрын
Thanks for sharing! Good tips for others who may have the same problem
@mcgeek71892 жыл бұрын
Great video as always. Thank you for the work you have put into these videos and the channel. Thanks to your tips I upgraded last week from a second hand wood pellet oven to the Karu 16. And man does it make a difference, it's so much more relaxed by cooking with wood and lumpwood and it already made some very nice pizza. Thank you for your work it's much appreciated!
@TomVoyageuk Жыл бұрын
Hey! Thanks for your comment, I really do enjoy making these videos and I'm glad you've enjoyed watching them. That's a great upgrade, The Karu 16 is an amazing oven!
@newcompytwo5492 Жыл бұрын
Hi Tom. Excellent! Great info and well done. As far as multiple peels go I totally agree. I have three. A wood for the launch, WAY less sticky than the steel. A small steel for getting under one side for a quick spin half way through the cook, and I retrieve on a Stainless quite similar to yours. I'd recommend you try a wood peel to launch... Cheers!
@TomVoyageuk Жыл бұрын
That sounds like the perfect combination 👍🍕
@joseaiartonsoaresdearaujoj4110 Жыл бұрын
My GE microwave from 2005 finally crapped out. At first kzbin.infoUgkxO_Bc204MGjxDl87cOKcdgaRhzSqGmv_g I was unsure because I was looking for something with the exact same features. Found it with this one. Interior space cavity was large, but the outside was smaller than my old one. I love the one-button push for 1-6 minutes, and the 30 second add or 30 second start. and MOST IMPORTANTLY, I love how you can adjust the power level during cooking. The reviews said it could not be done, but this marked all the other boxes. and happy to say, it does. I can hit 1 minute start, and change the power level from 10 to 5, 30 seconds in, without interruption. my favorite feature!
@TomVoyageuk Жыл бұрын
Ooni is an expensive way to make toast 😛
@Fahnder999 ай бұрын
this is a pro vid, mate.
@TomVoyageuk6 ай бұрын
Thanks for watching! 👍🍕
@mc-kz8zn2 жыл бұрын
This was great to watch! Thanks for the helpful tips!
@TomVoyageuk Жыл бұрын
Glad it was helpful, thanks for watching!
@FisherCatProductions Жыл бұрын
Wooden peel to launch, metal to turn and retrieve. Never a problem.
@TomVoyageuk Жыл бұрын
Classic wooden peel is always a charm!
@FisherCatProductions Жыл бұрын
@@TomVoyageuk Hey, if you're going to bake with wood, it's just...proper. LOL Ciao, Tom.
@kkulkulkan5472 Жыл бұрын
Wooden peel to launch is game changer. Works perfectly every time.
@titanhangman Жыл бұрын
New Karu 16 owner here and I really appreciate your videos. I wish I'd used one of your links to purchase the oven so I could have helped you out a bit.
@TomVoyageuk Жыл бұрын
Hi Jeff, I'm glad that my videos are helpful! I appreciate the comment 👍🍕
@chrisfinn2259 Жыл бұрын
Thanks for your vids Tom, just received our Ooni oven and looking for all the tips we can get, yours are a no nonsense god send. Where did you get the table your oven stands on ?
@TomVoyageuk Жыл бұрын
Thanks so much! My table is a Unity XL from Keter! Good sturdy table with decent storage
@dejayne82464 ай бұрын
Used our ooni for the first time tonight. Just used good quality hard wood and no coal but might try with coal next time. Overall it was fast more successful than i expected! The first pizza got a little too well done but wasn't beyond edible 😂
@TomVoyageukАй бұрын
I'm glad your first coos was successful 🍕👍
@flyingbarbera3 ай бұрын
Hi Tom, do you run the karu 16 under your pagoda, just wondered if it would get too hot ?
@TomVoyageuk3 ай бұрын
Hey! Yes I do, the roof is pretty high so I don't have a problem with it getting hot 🍕👍
@franshauris5928 Жыл бұрын
Great video really helped
@TomVoyageuk Жыл бұрын
Glad it helped
@danielcharles40852 жыл бұрын
Great video. I been having issues coming up to temperature and getting a good consistent temperature across the oven. I will give your suggestions a try. Thanks for making this!
@TomVoyageuk2 жыл бұрын
You’re welcome thanks for the comment!
@danielcharles40852 жыл бұрын
Quick update. Made a small change based on the air flow. The pizza turned out better. Although the oven itself could be 6 in longer. I burnt one side if the first one.
@paulallott93385 ай бұрын
I’m moving from a large wood fired oven to a Karu 16. Can I start a fire on the stone then push it back?
@nygiantschamps9340 Жыл бұрын
Hey Tom would love to see a Focaccia made in this ooni ..Let's Go ! 😁
@TomVoyageuk Жыл бұрын
Great idea! Its my 2023 plan to do more recipes in the ovens next year
@davebrookbank48312 жыл бұрын
I love you tech tips .. thank you
@TomVoyageuk Жыл бұрын
I hope the tips helped!
@i_want_pizza7576 Жыл бұрын
3:30 it helps to say the SI unit when talking about temperature. From your other video I know it's Celsius, although maybe you call it centigrade, not sure.
@TomVoyageuk Жыл бұрын
Good point - I am in the UK so we use celsius, but I'll try remember to give both temps next time
@Aidan.179 ай бұрын
I used cheap charcoal for my weber and whilst in the chimney starter smoke was absolutely horrendous. When i picked up my Ooni Karu i bought some good quality charcoal and i was shocked by how little smoke there was.
@TomVoyageuk9 ай бұрын
It really does make a lot of difference!
@dorkavenger425 ай бұрын
I have not ever used one of these but have watched quite a few of these videos. Question about heating the stone. Placing charcoal in a pan and setting on the stone, would that help pre heat or maintain between bakes? Have not seen it done so wondering if it doesn’t work or a bad idea.
@TomVoyageuk5 ай бұрын
It would probably work, but i would say it's quite unnecessary. These oven can retain quite a bit of heat in the stone for 3-4 pizzas, and only take 10 minutes to heat the stone back up. Its more about learning to maintain temps and getting a good level of experience with your oven
@dorkavenger425 ай бұрын
@@TomVoyageuk Ahh ok, thanks. Watching these videos help get an idea so about these but good to learn practical use. Thanks.
@joanrussillo71742 жыл бұрын
Love all your help! I have a great dough but still issues with top cooking faster than bottom in my karu16 with gas or coal usage
@TomVoyageuk Жыл бұрын
have you checked your pizza stone is up to 450C/850F before cooking? if so, try putting less fuel in the basket to reduce the flame size
@AliMaher-qb4zq6 ай бұрын
In my country, we don't have much hardwood only lumpwood, does that effect the result or not?
@TomVoyageuk6 ай бұрын
When I say hardwood I mean actual wood like oak or beech, when talking about lump wood I refer to lump wood charcoal
@yooo711 Жыл бұрын
At what temperature to bake bread?
@AK-rq7ux Жыл бұрын
Great tips. I always seem to have a problem after my 3rd pizza. I can't seem to get it to come back up to temp. It drops to around 300-350 celsius and I have a really hard time bringing it back up. Any tips?
@TomVoyageuk Жыл бұрын
Thanks for the question, there is no quick fix here but my go to, is as soon as the the last pizza is pulled out, get a fresh log or wood chunk on the fire to get things hit again. It can take about 10 minutes but should give you the boost you need to get the stone hot again!
@mirellatieri2651 Жыл бұрын
Yes the gas repeatedly keeps switching off. (every 3 to 4 Minutes) I have trouble shoot and followed all of the required instructing including but limited to eating 5 minutes before retrying. I am at a loss why you sell a new product ($) with a step by step instruction on how one should rectify the product; is not already tested? This could (is) be a safety issue and can possibly, put people lives in jeopardy. Cheers
@TomVoyageuk Жыл бұрын
FYI, i replied to your other comment on my other video addressing this.
@philipwilliams81145 ай бұрын
No.1 is too many beers when you’re on cooking shift 🍻
@intheframemedia Жыл бұрын
ever tried using the karu for low temp cooking low n slow style?
@TomVoyageuk Жыл бұрын
Nah, i think it would be really hard to control low temps, plus i have a kamado joe, which i use for low and slow cooks
@towerline3588 Жыл бұрын
please comment on why the gas burner keeps turning off
@TomVoyageuk Жыл бұрын
Please can you explain in a bit more detail what you mean? Are you having an issue with your gas going out?
@dratstilldo6965 Жыл бұрын
how do you prevent black soot on the window of the Karu 16? I got that one based on your recommendation
@TomVoyageuk Жыл бұрын
Usually i use a mixture of wood and charcoal, which creates less soot, and stops the glass going black. But if just using wood only, i leave the front door open longer just to get the fire going, as it needs to be really hot to not create the black soot. Even still it will sometimes get black on it, but i just clean it off with a paper towel.
@terrys3402 Жыл бұрын
Do you cook with the door open or closed?
@TomVoyageuk Жыл бұрын
closed usually if I'm cooking on wood or charcoal
@ruslanbogun6412 жыл бұрын
Danke!
@TomVoyageuk2 жыл бұрын
You’re welcome!
@user-cq5jo4wk5o3 ай бұрын
Tried everything and Karu only gets hotter than our oven about 1 in 5
@TomVoyageukАй бұрын
What temp are you getting it too?
@GoHogsGo665 ай бұрын
It would be nice for your American followers if you broke down temps to Celsius AND Fahrenheit. :)
@TomVoyageuk5 ай бұрын
Usually I do
@PhilipKantoff-e9k Жыл бұрын
5oo degrees C or F?
@TomVoyageuk Жыл бұрын
Thats 500 Degrees Centigrade, so would mean about 900°f
@paultalbot32363 ай бұрын
@@TomVoyageukTom, this is much too hot 😮 I get my stone to 400 c and this incinerates the base of the pizza?
@michaelbrissette44879 ай бұрын
I once looked away while I was putting the door in and pushed it off the table. I suggest not doing that.
@TomVoyageuk8 ай бұрын
I have this fear of that happening! did the ooni survive or did you have to buy a new one?
@michaelbrissette44878 ай бұрын
@@TomVoyageuk the thing is built incredible tough, I’d say it fell about 3ft onto concrete and only had a few scratches and a dent in the chimney. Very minor, but the stone and everything else was fine!
@birdmandc19 Жыл бұрын
Used their coal and starters stone doesn’t retain heat .It’s a toy .bought bigger tray and still is a joke .don’t trust the Brit!
@TomVoyageuk Жыл бұрын
Never once have I claimed to be a pro, I’ve been cooking pizza for 3 years, a small amount compared to what would be considered professional level. If you are having issues retaining heat, it’s down to you, not the oven.
@webdesignerandrew69572 жыл бұрын
Mistake number one: Using wood instead of gas.
@TomVoyageuk2 жыл бұрын
🤣 how is using wood a mistake??
@webdesignerandrew69572 жыл бұрын
Way more effort, less consistent heat so worse pizza, cracked my rear stone in my 16, others warped their rear hatches, smoke to annoy neighbours, soot buildup hard to clean especially on glass, the list goes on...
@mikehamilton87762 жыл бұрын
Yes, that's where the Pizzaiolo have been getting it wrong for all these years...
@TomVoyageuk2 жыл бұрын
@@mikehamilton8776 😂
@i_want_pizza7576 Жыл бұрын
I'm pretty sure the only reason people use wood is to get the flavor. Perhaps too much flavor = mistake or are you saying you can get flavored gas?