Ooni Pizza ovens

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Horners

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Home pizza oven owners - I'm toying with either a Fyra or a a Karu. The first runs on pellets whereas after is 50 quid dearer and seems to run logs charcoal or gas with an additional purchase of an adaptor. Any views on pros and cons? Anyone got one of these?
 
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Paul7189

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Ive got one of the ones where you use (unprocessed) wood and its a pain to be honest because you have to wait after adding wood for the smoke to clear and it doesnt give you a great window to cook before having to repeat. The pellet ones seem a better option for home use. That or the multi fuel ones that Ooni do where you can run them on gas or pellets look cool!
 

crowcrow

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I love my pellet ooni, but after using a friends gas one, I'd go gas in the future. The pizza tastes the same (I don't believe the pellets actually give you a wood smoke flavour) and it was just so much easier. The pellets aren't hard, but it is one more think to clean up and look after. I actually wish I'd gone for a has bbq now too, I love charcoal but feel I'd use a gas one more frequently.
 
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I actually wish I'd gone for a has bbq now too, I love charcoal but feel I'd use a gas one more frequently.
I was always old school BBQ until the missus bought a gas one last summer - we used it more in the one season last year than we probably used the old one in the last ten. Not as much smokey flavour but so easy and practical we were even doing mid week BBQs.
 

Brewnaldo

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I have the Koda whish is gas only. Would heartily recommend. Pizzas are absolutely top class.
 
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Do people with gas ones find that the dough tastes of gas? My experience with them always resulted in me tasting gas, hence why I have a wood fuelled oven
 

Paul7189

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I was always old school BBQ until the missus bought a gas one last summer - we used it more in the one season last year than we probably used the old one in the last ten. Not as much smokey flavour but so easy and practical we were even doing mid week BBQs.
Have a look at smoking on a gas bbq. You use tin foil on wood chips and place it directly on one of the burners to flavour food.
 

Backyard_Brewer

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I have the koda gas one, makes fantastic pizza. Cant say I know what gas takes like and I work in the gas industry. Never had any complaints of off flavours in food I've served from either the pizza oven or gas BBQ. It's quick to get to temp. Gives a really good crisp base.
 

Alastair70

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I had a Koda, it was great. Just click the button and the stone is up to temp 10 minutes later, you can cook pizza for as long as you want then switch it off again.

I have a wfo now, it's a lot more work. The lead time is to cooking is 15 minutes in the summer but this time of year can be more like 45. The fire constantly needs attention and if you get it wrong the floor temp drops and the 4th and 5th pizzas don't cook properly.
Having said that, I love the wfo and wouldn't go back. It didn't take long to get the hang of the fire management and it gets used for all sorts of baking (I'm well overdue a wood fired lasagne, mmm) and cooking meat over a cast iron grill (see the Wood fired steak thread for pictures) when it's not turning out pizza.
 

Snoop

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I’ve got the pellet Ooni and my mate bought that new gas one. It’s miles more useful and far bigger. I’d get the gas one all day long. It uses barely any gas for a few pizzas. The pellet one works fine but it takes a fair bit of looking after to run it for a while. Constantly filling it up and getting it back to temp. The gas one is just better.
 

will4009

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I was in the same position, wondering which way to go, but I opted for Koda.

Its a bit more expensive than the pellet version, but just for ease of use its fantastic. I did consider the multi-fuel version, but realistically I would have brought the gas attachment at extra cost, and would of used gas for the majority of the time.

The only thing that concerned me, was if pizza tasted better from a wood fired oven, but after reading lots of opinions, I don't believe it makes any difference. A pizza doesn't have enough time to absorb any of the flavour from a wood fired oven, due to the exceptionally quick cooking times.
 

Horners

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Thanks all really helpful input. I've gone for the Karu plus gas adapter. Can see gas being the go to for pizza nights but like the idea of mucking about with burning wood to do other things with it (despite already owning 5 bbqs!).
 

Tess Tickle

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Probably nobody will agree with me on this, but I think cooking with gas outside is a bit of a swizz - you may as well cook inside if you're using gas. Takes all the fun out of BBQing for me.

My son has a pellet Ooni and it makes amazing food, and to us it's no extra effort. Each to their own though, and I'm glad you've got what you were after.
 
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