Has anyone tried both the Ooni Koda 16 and 12?

I’ve had enough of faffing with the Fyra I have.

Amazing pizza under the perfect conditions but can be frustrating to keep it burning consistently, especially in any kind of wind.

So I’m going to buy a Koda and use gas. I’m not hugely fussed about the larger deck for bigger pizza but I notice the 16 has an L shaped burner vs a straight single burner on the 12. What I’m wondering is whether this benefits the cooking at all, other than making it quicker?

The trade-off is that it’s quite a bit larger (obviously) and I’ll probably be storing it indoors so the 12 will be much easier to store.

La Marzocco Linea Mini - Mazzer Philos

Ikawa Roaster

Never used the 12 but love my 16. Think it’s good to have the extra width for better accessibility for the pizza, plus you can maje bigger pizzas obviously. The L shape burner means only one turn is necessary too

    dutchy101

    Thanks yeah definitely leaning towards the 16. Do you leave yours outside or pack it away?

    La Marzocco Linea Mini - Mazzer Philos

    Ikawa Roaster

      dutchy101

      Nice yeah I had the cover for the Fyra.

      I think I’ll go with the 16, I’ll regret it if I get the 12 I reckon.

      La Marzocco Linea Mini - Mazzer Philos

      Ikawa Roaster

          HarveyMushman I think I’ll go with the 16, I’ll regret it if I get the 12 I reckon.

          Good choice - bigger the oven the better. I had the original Ooni 12 when it first came out. Found it too restrictive.

            I won a 12″ Gozney Roccbox from Rave Coffee in the Black Friday/Cyber Monday raffles this year. Always wanted one. It’s not really the right weather, so I haven’t yet sorted it out. I’m going to need a garden table of some sort.

            What are people doing about the gas cylinders? Any recommendations?

            I use gas and wood with my Ooni. Gas is easier if cooking several pizzas back to back. Downside for gas is oven doesn’t get as hot as when using wood so pizzas take bit longer to cook.

            Thanks guys, got the Ooni on order. Haven’t made pizza for a few months so pretty excited to get started up again.

            Oven should be here next week so I’ll source some gas in the meantime. Any recommendations or is it all the same? I’ve only cooked with wood/coal/pellets before.

            La Marzocco Linea Mini - Mazzer Philos

            Ikawa Roaster

            5 months later

            Reviving this thread to ask if anyone’s used the Gozney ovens?

            I’ve had enough of the Ooni. It’s great when the stars align, but too many times now it’s blown out in the slightest breeze.

            I’m tempted by the Arc XL. Mainly for the size and side burner as I’ve launched the pizza into the burner a couple of times on the Ooni.

            I know the Roccbox gets a great write up but I’m wondering if anyone’s used one of their dome style ones.

            La Marzocco Linea Mini - Mazzer Philos

            Ikawa Roaster

              HarveyMushman I’ve had enough of the Ooni. It’s great when the stars align, but too many times now it’s blown out in the slightest breeze.

              Has never happened to me, but mine is a gas one - I was advised to go with the gas version for this reason

                  dutchy101

                  Yeah mine is the gas one. I used to have the Fyra which was pretty good but wanted gas for the ease of starting / holding temp etc.

                  Our Koda seems to go out regularly if there’s a bit of breeze.

                  I’d guess the Karu is much better with the door on the front.

                  Admittedly there is a part of me just looking for excuses to get the Arc XL…

                  La Marzocco Linea Mini - Mazzer Philos

                  Ikawa Roaster

                    HarveyMushman Reviving this thread to ask if anyone’s used the Gozney ovens?

                    If I was going for gas only option, would go for the Arc. There’s a guy on Youtube who has a pizza van and uses a couple of Arcs. Think the Arc achieves higher temp than the Ooni if that’s a deal breaker.

                        Systemic

                        Thanks, good to hear.

                        I definitely found the Ooni (both wood and gas) goes high enough for a Neapolitan pizza but one perk of gas is that lately we’ve been trying more NY and New Haven style pizzas at a slightly lower temp.

                        La Marzocco Linea Mini - Mazzer Philos

                        Ikawa Roaster

                          Never found I could get my Ooni Pro temp as high as wood when using the gas burner. No big deal - pizzas took maybe 30-40 secs longer to cook. With the Karu 16, only used gas so far - temps similar to the Pro. Beauty of gas is you can turn out pizzas back to back as long as you want without having to build up the wood fire to get to the temp you want.

                          I like the way the Gozney gas burner works - the way the flame rolls across the top of the oven - seems more aggressive than the Ooni.

                            Systemic

                            Yeah I’m a bit torn between the Karu and the Arc XL.

                            There’s a chance the Arc will be as affected by the wind given the large opening whereas at least the Karu has a door. I suppose the burner being on the side may help a bit as the wind can’t really blow straight into it.

                            I might see if there’s a shop nearby to see it in person. If I get the Arc then I’d be looking at the table and cover too so the price difference becomes pretty significant.

                            La Marzocco Linea Mini - Mazzer Philos

                            Ikawa Roaster