Ernie1 The pellets aren’t igniting, just smouldering.
Have your pellets been stored somewhere where they could have absorbed moisture? This is likely if you have used same batch previously and not had any problems. Have the same problem with wood which hasn’t been properly dried, ideally, kiln dried.
Good to know, thanks both.
This was a bag of Ooni own brand fuel, I’d opened it last Autumn and foolishly left it under tithe stairs (1800s house) where it’s obviously got a bit damp.
Ernie1 - I had a similar experience with charcoal I kept in the shed. Lots of smoke, not a lot of fire.
Today was the first time I’d considered just getting a dual-fuel Roccbox and ditching the Ooni. The pizzas I’ve made are undoubtedly great but the pellet feed is temperamental and it’s not ideal for cooking more than a couple of pizzas in a row. Buying the pellets can be tricky sometimes too as they’re always low on stock in the Summer months.
I like smell of a wood oven but I’m not sure on these little garden ovens there’s enough wood-fired taste on the finished product to beat the convenience of gas.
I also like the idea of the thicker, fixed stone on the Roccbox.
I should’ve done the smart thing and bought a gas-powered or dual fuel Ooni in the first place but I wasn’t sure how much I’d use it so went for the cheaper Fyra (pellets only).
We ended up using at least once a week for most of last year so I’m happy to upgrade now.
It’s exactly like my coffee machine journey… should’ve learned by now. Buy once, cry once!
Ernie1 I should’ve done the smart thing and bought a gas-powered or dual fuel Ooni in the first place but I wasn’t sure how much I’d use it so went for the cheaper Fyra (pellets only).
Why I held off getting an Ooni when they launched their first oven and waited until the multi-fuel Pro came out.
The Karu 16 inch is multi-fuel as well but costs £200 more than the Pro and is hard to justify IMO. If you are considering getting another Ooni have a close look at the Pro.
Ernie1 Can you turn the pizza easily in yours?
Yes. Just got the Ooni turning peel - to use it, you need space either side. You can then flick the pizza round to ensure all sides are evenly cooked. Without the turning peel, you have to use the regular peel to pull the pizza out of the oven and turn on the peel before re-inserting into oven and risk burned fingers in the process.
Dough is 80% double zero and 20% semola ricancinata. Biga started late previous evening and fed 12hrs later with diastatic malt extract. Then into fridge for few hours before final proof of two hours. Made three panuozzos before baking off the pizza. Using the Ooni gas attachment makes batch cooking so much easier.
I have the Koda 16, gas for me is the only way with these small ovens plus how much Smokey flavour can you impart in 90 seconds?
I would also go for as large an oven as possible after using my brothers Koda 12. It gives you the opportunity to turn in the oven and also not get it too close to the flame.
I have used mine every week for the last 18 months, looking at Gozney Dome when I start building my outdoor kitchen.
Ross
Got this with the new house. Still getting the hang of it. Son is here this weekend so he is going to fire it up. It’s a Portuguese wood fired pizza oven. 
Goodfella plus how much Smokey flavour can you impart in 90 seconds?
Would say the difference is there but subtle. Is it worth it - definitely not if you are knocking out several pizzas one after another. Then, wood is a PITA. Also, clearing up afterwards is much easier with gas - no hassle of clearing out the fire box. All that said, there is something special about cooking with wood.
tompoland Not doing things by halves…If I ever travel your way again…I’ll definitely pop in for Pizza.
Been taking advantage of the fine weather to smarten the pizza oven up, winter had not been kind to the cob. It always reminds me of a Greek church, I’m always tempted to stick a cross on top to complete the look.
