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Ooni Outdoor Pizza Oven Thoughts?
Posted on 6/28/22 at 5:35 pm
Posted on 6/28/22 at 5:35 pm
I think I’d like one of these but am questioning which fuel source would yield the best results (pellet, gas, or combo model)? Anyone feeling charitable and care to share their experiences/lessons learned the hard way?
11
Posted on 6/28/22 at 6:57 pm to Judge Smails
We really enjoy ours. It’s wood/charcoal fired and gets plenty hot. You can really go down some rabbit holes on dough, sauce, toppings. Do it and have fun!
Posted on 6/28/22 at 7:08 pm to Judge Smails
quote:
which fuel source would yield the best results (pellet
Co worker has one he dumps pellets in and he says it burns through them incredibly fast and doesn't hold a lot at one time. You'd have to keep feeding it while cooking the pizza.
Posted on 6/28/22 at 7:22 pm to Judge Smails
I have a bertello and I bought the propane attachment and haven’t looked back since. I love the convenience and don’t miss the charcoal or wood flavor that much. I also have a Weber kettle and could cold smoke the pizza for the added flavor if I wanted to.
Posted on 6/28/22 at 8:06 pm to Judge Smails
I have the 16” propane, it’s just too easy. I have other wood/pellet shite and it’s nice not having to fool with it. I’ve done pizza, steaks, chicken and burgers with it and everything has been great
Posted on 6/28/22 at 8:31 pm to Judge Smails
I own the 16" koda gas powered. I have never used the pellet style, and much prefer the consitancy of sweet lady propane either way. It's a great machine, just get it already.
Posted on 6/28/22 at 11:16 pm to Judge Smails
Thanks to all for the feedback. I was leaning pellet but y’all have redirected me towards propane. Certainly less mess and much more convenient going that route.
Posted on 6/28/22 at 11:18 pm to Mr Sausage
quote:
You can really go down some rabbit holes on dough, sauce, toppings.
I’ve already started reading up on all of that- placed an online grocery order with several different doughs/sauces/cheeses. Am looking forward to tinkering with it.
Posted on 6/29/22 at 6:53 am to Judge Smails
I have the Pro 16. Can use either propane or wood, but had to buy the propane burner as an extra. Wood works fine but propane is more consistent.
I bought a 14” perforated peel (16” was too big) and a turning peel. You’ll also want an IR thermometer which you can get on Amazon for $20. I did get a grizzler plate and use it for cooking steaks. Works great
I bought a 14” perforated peel (16” was too big) and a turning peel. You’ll also want an IR thermometer which you can get on Amazon for $20. I did get a grizzler plate and use it for cooking steaks. Works great
Posted on 6/29/22 at 7:55 am to Judge Smails
I own the Koda 12 (gas), but have used one of the pellet ones a few times. Like others have said the pellet one is pain because it burns through them so fast that yo are constantly feeding them. Propane all the way its so easy. Consider getting a thicker stone for heat retention for multiple pizza as the one that comes with it is kinda thin.
This post was edited on 6/29/22 at 8:09 am
Posted on 6/29/22 at 10:04 am to Tmar1no
quote:
Propane all the way its so easy.
The hype over "wood-fired" being superior (in your experience of using both types) is just that, hype?
Posted on 6/29/22 at 1:04 pm to Judge Smails
Some Ooni pie pron
Biggest challenge was dialing in the hot spots in the oven. Gotta turn the pie every minute or so
Biggest challenge was dialing in the hot spots in the oven. Gotta turn the pie every minute or so
Posted on 6/29/22 at 5:12 pm to Judge Smails
I have the Koda 16 and love it. I just bought an atlas steel for it and it took it to another level for the crust.
I heat up longer than the suggested 20 minutes because it really heat up the steel and stone a lot more evenly and than I lower the flame to get the char but not the burn.
I heat up longer than the suggested 20 minutes because it really heat up the steel and stone a lot more evenly and than I lower the flame to get the char but not the burn.
Posted on 6/29/22 at 6:01 pm to RockyMtnTigerWDE
quote:
atlas steel
Looks LEGIT
Posted on 6/29/22 at 6:17 pm to Judge Smails
quote:
The hype over "wood-fired" being superior (in your experience of using both types) is just that, hype?
The wood gives a superior flavor, but propane is good for people who don't cook that much or are new to cooking in general.
Posted on 6/30/22 at 10:16 am to Judge Smails
I have the pellet and have been completely happy with it. You can preheat and cook a few pizzas before you have to reload and then once you do, several pizzas. I have a family of 6 and have never had to reload more than twice to feed them all.
This post was edited on 6/30/22 at 10:18 am
Posted on 6/30/22 at 12:38 pm to Day Wisher
How much flavor are you getting in a couple minutes? 
Posted on 7/11/22 at 9:46 pm to Judge Smails
I like mine
I also got a solo stove
Between the 2, if so had to make a choice, it would be ooni because it travels well and gets hotter than the solo
I also got a solo stove
Between the 2, if so had to make a choice, it would be ooni because it travels well and gets hotter than the solo
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