NEW Ooni Karu 12 Gas Burner and First Impressions
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- Опубликовано: 7 ноя 2024
- Hello! Welcome to our learning to cook pizza journey! I bought the NEW Ooni Karu 12 gas burner and made my first pizza with it - these are my first impressions of this new burner for the Ooni Karu 12 Pizza Oven. This is a real-time pizza cook.
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I didn't think the chimney was used on gas, just leave the door off. I think the chimney would draw out too much of the heat, making the cook time longer. I like how this burner throws the flames up and thus cooks your toppings. Realizing now though the flame is needed lower to heat the stone. Crust is more important to cook correctly. Thought I wanted the Karu 12 gas, but now I'm not sure and maybe the Koda 16 is better. Watched alot of videos though where the Koda burned the edges.
The bigger oven will give you more versatility than the smaller ovens.
after months of using only wood, and then lump charcoal and wood, i finally tried the gas burner last night, but with a twist: i left the chimney in, and used the slotted shelf from the wood tray and jammed it above the gas burner. it fits suspiciously well, so even if ooni doesn't recommend for it, i can't help but think that one of the brilliant engineers at ooni intended for it to be used this way. so now i have the best of both worlds: gas burner to provide consistent, convenient heat, plus i add a small piece of wood about 5 minutes before i put the pizza in for some added wood flavor.
previously i used wood only (expensive with a high rate of burning through wood to maintain temp) and lump charcoal (messy, takes longer than wood to heat up, but cheaper to maintain heat, and i added a piece of wood about 5 minutes before adding pizza) and was typically only reaching around 750F. the gas burner plus wood had me exceeding the limit on my IR thermo, so i'm guessing 850Fish. it definitely made for a crisper crust that was cooked through more.
amaaaaazing. i finally can conveniently produce pizzas at home that are as good or better than the gourmet pizza shops! i do wish i'd gotten a 16" vs. the 12" in order to make larger pies, but it was a gift and i am thankful regardless!
Hi - thanks so much for sharing! The gas burner should really be getting your oven to the hot temp without the wood. Is the wood affecting the gas burner in any way or are you putting it far away on each side?!😀
@@Got2EatPizza doesn't affect the burner. the slotted tray sits directly above the burner and extends forward a bit so that the forward edge of the tray exposes the wood to the flames from the burner to ignite it. so yes, the wood is not materially adding to the temperature. the gas burner hit that temp on its own. i actually turned it down a bit!
(so i can add wood through the top cover where i usually would have if burning wood)
Your channel has really grown! How do you clean the stones when they start getting a build up of burnt flour?
Hi! Thanks so much! I heat the stones up with the gas fire and rotate around - pls check how I do it in this vid: ruclips.net/video/FUZaChuTpS8/видео.html. However, with this oven the wood burner would make light work of it and I’ve never had to burn off debris from a wood fired oven because when it heats up it burns everything away.
Thanks for the informative vid! Still a little confused about which burner is best. What are your thoughts?
Thanks - I’m indifferent at the moment, if you have the OG burner I’d not go rushing out to get the new one at the moment as they do the same thing, unless you like using chimneys!
@@Got2EatPizza Thanks for that response! I was contemplating if i should order the new burner.....I knew you would have the advice I needed.
Always love your videos. Being you have many Ooni/Uuni products maybe you can to a video on all of them with your thoughts on each individual one. Kinda line them up in order that you bought them and say a little something about each.
Hi! Yes, definitely a winter New Year vid! Thanks for watching!
Get them all running at the same time for maximum 🔥
You are such a professional now. Rock’n the house! Touché
Thank you 😀🍕🔥
That Was The Best Most Thorough review with gas that we have seen. Most of them don't even mention the gas adjustments at all. Thank you for your review. And also your demonstration of how to. We'll be watching for more because we just got one.
Glad it was helpful! And thanks for watching!
The previous model gas burner said no chimney (puck instead) - the new one needs the chimney for the flow. This is from Ooni’s own video on the subject.
Do you find these Oonis don’t cook the bottom very well in general? Or do you just need to turn the heat down after preheating so the bottom cooks more without burning the top?
Almost all Ooni videos I’ve watched show a fairly light bottom, sometimes even soft in the middle.
Hi! I find that they cook the base very well as long as the stone is at 430c in the centre. - less than that it doesn’t cook enough - more than that it burns the base. I use a cast iron pan to bring the stone heat temp down quickly. 60 seconds takes about 60c heat out of the stone.
It’s amazing how many ovens you have! 😊
Can you do a caparison between the Ooni Karu 16 GAS and the Karu 12 gas or like the GOZNEY or the other gas Ooni oven
Hi - a few now! Yes, I will need to test out the Karu 16 gas more first and I will be making a Gozney vid soon too. 👍
I have just bought and tested this gas burner on my Karu 12 and is very satisfied :) My pizza cooked in 90 sec and been evenly fried around. Had 460 Celsius on the stone after less than 30 min. I had the chimney vent almost closed because I saw the temp was a bit low. Looking forward to test more!
Fantastic! It’s great to have the dual option on this oven! I’m still testing mine out as it’s cooking high on the crust, no big deal , it’s just different from the other burners I have.
I have experienced the same issues after having a pizza party yesterday and cooking 9 pizzas for the first time. Can't see any difference in flame size between medium and maximum, have you noticed a difference yet? And the side of the crust doesn't seem to get cooked. I think I was a bit impatient waiting for the stone to heat up again between the pizzas, it seemed to take a long time. I think I prefer cooking with wood if it's for just a few pizzas but maybe I'm just used to that. I'll keep practicing! Have you discovered anything new about the gas burner since making this video?
Hi - I’m still testing it - I’m having gas flame cut outs when the flame is on low on the dial at the moment. I’m close to putting a vid test review vid up on the Karu 12 gas burner which is the same but smaller, once I’ve done that I’ll do the Karu 16. I’m going to contact Ooni about the 16 gas burner first as the flame shouldn’t be cutting out on low so need to find out what’s happening. 👍
Great videos! What's the weight of your dough balls? Thank you!
Hi! Thanks 😊. They are 200g - I use 250g for the 16” pizza ovens.
This burner looks a lot nicer than the old Karu 12 one! Mine tends to be a little hit or miss so I might have to try this new one.
I find the gas burner super easy on a weekday when pressed for time. Takes about15 min to get the stone to 600+ F and I don't use the chimney. I also replace the door briefly after each turn. Doesn't taste the same as wood-fired, but good enough!
I did place door once and fire stopped. I had to quickly turn off gas tank.
I just got my new gas burner last weekend, I have cooked twice using it. I bought it thinking that it would allow me to cook under cover , tried it without the chimney
Not realising I shouldn't until I saw your video. I found that it took a lot longer for the stone to heat up and difficult to get a good cook on the base.
Now know I must use the chimney it has made the purchase of the gas a waste of money. Shame as I waited 3 months for it.
Great videos.
Hi - thanks for sharing. I will try a chimney topper off camera, a metal hood that stops the rain from entering - designed to fit gas chimneys. I got one for the Pro and that worked fine.
Thank you. I’ve been thinking about purchasing the gas attachment. Can’t you use the chimney cover?
Hi - do you mean the lid disc - or a chimney topper? If it’s the lid, the advice says to not use it and to use the chimney without a lid with the door open.
@@Got2EatPizza I did mean the lid disc. Presumably if you use the old burner then you’d use the lid disc. I’m easily confused 🤔 😂
I'm getting confused too because every burner seems to have different recommendations! I will still use the old Ooni Burner with the disc lid and not the chimney. 😀
Loving the gas attachment 😊. It means I can make one pizza (there’s only 2 of us) turn the gas off and bake another in 20 minutes. Thank you so much for your videos 😊
Thanks for the video! Do they still make the original gas burner so I can cook without the chimney?
Hi - it’s on the ooni site but it’s sold out!
The chimney is for the wood option. Instructions say to remove chimney and replace with cap when using gas
@@sistersrus2 Hi D. For the new burner, you must use chimney. I still don't understand why, but it is needed. If you don't do that and if you use the cap, you get bad smells
Which do you prefer: new karu 12 burner or the old Ooni 3 burner? I don’t like the fact they recommend keeping the chimney in, for the new one and I’m conscious of your comment re the way it didn’t reach the crust edge..? I need a gas burner and was going to get the new one but not sure which to get now!
Hi - I need to test it a bit more, but as it stands right now, if you have the Ooni 3 burner I see no need to buy this one too. I am more than happy with the 3 burner.
I have just purchased a new Karu 12 and a new gas burner which is labelled as "OONI GAS BURNER FOR KARU 12" The manual recommends to remove the chimney and use the blanking plate when using gas
I have recently made my first attempt with this oven and the gas burner. If I'm not wrong, the user manual suggests to do not use the chimney, and close the hole with the included lid.
In these conditions, I get an accumulation of soot on the front of the oven, exactly on Ooni logo.
I'm not very happy of the first test, But I will try more and more and more.
Hi! My manual for the new Karu burner says to use the chimney with the chimney latch fully open with the door off - give that a try. With the older original ooni burner - that one is used without the chimney and with the lid on and door off. That burner also fits this oven and works really well with it. 👍
Thank you - that was a good video. I tried mine for the 2nd time yesterday. I experimented with chimney and replacing with that little lid which comes with the oven. I noticed with no chimney the flame came slightly out at the front of the oven and scorched the front face of the oven. With the chimney in - the flames convected up and didn't come thru the front which I think is the design intent. However, I agree the base was a bit undercooked and the top well cooked. So I think I've got more experimenting to do. Like your's I cooked on full setting. Thanks again - nice helpful videos here.
Hi thanks for sharing. I too think that is their reason. I've tested another pizza and with the gas burner it cooked better on 450c, 840f in the centre. With the wood fire - I've had to lower the stone temp to 420c.
You have to wonder what the Karu 12 gas burner brings to the job that didn't come with the Ooni 3 gas burner and why it needs the chimney? If it were mine I would try it without the chimney but with the blank in, even if you have to turn the gas down a bit to stop the flame coming out the front. No door in either case!
Hi - I’m happy with the 3 burner and to use it with the disc in without the chimney. I will try this new one off camera without the chimney and see how it goes. 👍
Do you think the karu 16 is worth it over the 12? Also between the karu 12 and the koda 16, what do you prefer and recommend
Hi - I think so - a bigger oven is easier to cook in, to manoeuvre your pizza and have the option of big and small pizza and so I would recommend the Koda 16 for gas or Karu 16 for wood, but for portability the Karu 12 is perfect and cooks really well using the gas and wood options -depends on your budget and portability options. All the Ooni ovens cook super pizza so it’s more a matter of personal needs on size, fuel options and price. 👍
@@Got2EatPizza thank you so much for the feedback. I've got some difficult decisions to make.
Hello there when you cook, you don’t ever use the front cover? Also with the gas burner do you leave the back cover on or off? I’m having issues with my burner staying on? I have plenty of propane? Thank you for the insight
Hi! Not for the Karu 12 with the gas burner - the chimney is on and the door is off for the gas. The 12 burner should be ok if you leave the door off. 👍
@@Got2EatPizza thank you so much, I have looked for so many videos I can’t find any on the Karu gas conversion. How how to set it up….. thank you again
Also - the back cover stays on - forgot to mention that, so, the front door off, chimney on and back cover on!
Hi !my 30 mb burner, set to minimum, does not stay on. does anyone have the same problem?
So got normal use would you recommend the 12 or 16? What's the benefit of the 16 compared of the 12 except for the size? The L size burner? Or is that just a gimmick
Hi. The 16 is brighter and a nice size inside to easily turn pizza- I don’t think the L shaped is a gimmick - it’s very practical and a super design that speeds up the cook and heats up more of the front area of the stone.
Thank you again. So, because of your answer to my previous question (it was on another video of yours) I’ve ordered the gas burner. One question if you don’t mind; which type of gas bottle does the regulator fit? I see there are 2 types of propane; patio gas in the green bottle and just propane in the red bottle. I understand the regulators are different for the red and green bottles
Hi! So - I'm in the UK and we use a green patio propane bottle and the regulator comes with the gas burner so all you need to do is attach the regulator to the bottle by placing it onto the bottle fitting and turning the lever on the side. To release, you turn the lever off again and press in the switch on the side and the regulator pops off the bottle. It's all fitted together ready to go.
@@Got2EatPizza thank you. I’m in the UK too. Forgive me picking your brains like this, but would you advise using the chimney cover you recently reviewed when using the gas. I’m thinking if it’s raining it would afford me protection. I know you won’t need to because of your fab outdoor pizza kitchen 😊😊
I haven't done that but I may try it! I'm a bit more careful with gas - as the build up of gas etc is't something I'm knowledgeable about! Thanks for liking my kitchen!😀🔥
It comes with quick connector, but you can change to screw in type,.
Do you have an opinion on why this new burner now requires the chimney to be used?
Hi - I think it’s because of the airflow up the chimney but can’t see how that would make such a big impact on performance.
Does the door on the karu 16 help the gas burner cook hotter? Seems like without a door a bunch of heat gets lost and it'll be hard to get it hot enough.
Hi - yes I think it does help a lot during the cook, keeps heat in and gives the pizza a fast cook too.
Need to get a chimney diffuser for the top now on those rainy days.
Yes, I’ve got one for the Pro that can change size so I’m going to try it on this chimney - if not I’ll buy a smaller size hood.
I am wondering why the Karu 16 has a door but you are not to put you door on the Karu 12 . I did try the chimney on my 12 this morning and I can use it under my gazebo the heat 18" above the chimney is not very hot, so should be OK.
Thanks for your reply.
Yes - I think it may be because the door on the Karu 16 has vents.
I can alter the flame on my old gas burner on the Karu, can't you? Not sure if the benifits of the new one. The flat flame looks interesting though as opposed to the round flame on mine?
Hi- It does go to a nice low flame - but my medium and full looked the same so I will try putting it on a low to middle flame dial position to see if that’s more of the medium flame setting.
Do you notice any temperature difference between the two burners? Ooni says the new burner heats oven to 850°F in 25 minutes. The previous burner advertised 950°F in 15 minutes.
Hi - not noticed but will check next time I use it.
What gas capsule u use what kg i live in uk as well if u could guide where to get get propane from thanks
Hi - I get mine from Flogas - 12kg bottle - it's a green leisure gas bottle. I order it direct from Flogas. I used to get my gas bottles from B&M so they may still do that in your area.
Thanks for video.I have same oven and having trouble with the top burning too fast. wood fire is better and is usually pretty even but have to baby sit it too much to keep the temp where it needs to be. I think the gas is a good option but need to experiment to get the kinks worked out. Just a suggestion with your video, the music is annoying, your review is great and does not need that in the background.
Thanks for watching and I appreciate your feedback - I will consider and reflect on that. with the toppings getting cooked quickly, to slow it down place your peel over the pizza.
@@Got2EatPizza I will try that! Made 4 tonight with the gas and one thing I did is put the gas on full inbetween the pizzas and turning back down to about medium when i put the pizza on the stone. seemed to help a little. Take care
When you switch from gas to wood, do you have to remove the propane unit?
Hi - you will need to remove the gas burner unit from behind and replace with the wood grate which is inserted from the front.
Are use my ooni 12 for the first time yesterday. I have the gas attachment it produced a lot of soot without the chimney and the hole covered up. What am I doing wrong?
Hi - are you using the new Karu 12 gas burner that’s black with oval slits or the older original silver one with round gas holes?
I suggest you get a Chimney cover that you can slip on and off. Most hardware stores or online for the size of pipe. Then you can cook in the rain. If it should happen that you get rain in the front the hardware stores will have sheet metal that you can lay on the top out a ways to keep the rain out. But it will get hot. You should be good.
Yes- I just bought one for the Karu 12 and I have one for the Pro sized chimney but it doesn't fit the Karu 16 unfortunately! Thanks for the rain cooking tips!
what Position of Gas have you? Full Power when the Pizza is inside ?
Hi - yes I do put it on full power when the pizza is inside.
@@Got2EatPizza ok Tranks. You have now everyone Full Power at Pizza?
I use full flame on most of the ovens - but not with the Koda 12 - I put it on 3/4 full flame with that oven.
@@Got2EatPizza i have The Karu 12 with The new Gasburner, too
Exceptional peel handling skills :)
Rotating pizza without removal.
Hi - thanks so much! 🍕🔥
@@Got2EatPizza I just bought a round slotted peel. My karu12 arrives tomorrow
Always seems to work better for me if I get that stone up to about 550 F, then keep an eye on it and turn it about every 30 seconds. Any higher than that and your entering into Neapolitan territory. Keep in mind I'm at sea level and that makes a difference. Part 2: Sorry I just realized you were in Celsius so you were much higher than 550 F. It's strange your pizza took that long to cook. Anyway I just ordered the NG gas burner for my Karu 16.....can't wait.
Since day 1 of cooking pizza I’ve never really understood why some of my pizza cook faster than others with exactly the same dough, flame size and oven!
@@Got2EatPizza That's because cooking pizza is more art than science . it requires feel more than formula...and from my perspective, you are an exceptional artist who is dismayed she can't paint by numbers 😄. Embrace your artistry!
But to address the scientist in you here are some things to consider:
The positioning of your pizza after turning. Not only is the flame angle different but more importantly, the stone will be slightly cooler if you position the pizza exactly where it was previously as opposed to moving it slightly left, right , back or forwards. Not long ago, I watched a master pizza chef advise moving the pizza to a different spot when turning. Even on a 12 inch oven I've found it can make a huge difference.
Oven humidity... especially with an open door outside oven. Humidity affects how fast or slow water evaporates from your dough. There would be less of an effect on low hydration dough.
And lest we forget, we are cooking with live fire....you may replicate temps but not the exact flame pattern.
To sum it up, seemingly minute factors can make a world of difference especially when cooking at such high temperatures.
mmmmm I think you should remove the chimney and replace with the chimney cap. I am literally quoting the manual.
Hi! I would prefer to do that tbh! But the new karu 12 gas burner does ask for it to be used with a chimney - I prefer to use the karu 12 without so have reverted back to using the ooni 3 gas burner that can be used with this oven with the cap and not the chimney!
@@Got2EatPizza Really? That is weird. I check the manual, and it says: Chimney on and vent full flow, but the Essentials Guide tells the oposite story!! It even shows you how the flow goes out from the door and in the case of wood from the chimney as in opposition. I think this is a case for Tech Support. The door open seems a waste, but is necessary for proper O2 flow., if you completely close it the flame goes out.
Yes, for the gas, the door is off and chimney is on for the new gas burner. I think it’s confusing and with the new Karu 12 g - it has a door so I guess it will be chimney on and door on for the gas, much like the Karu 16.
@@Got2EatPizza defo very confusing. Just got a Karu 12 and the main manual say chimney off for gas, but as you have said, the gas burner (oval jets) says chimney on. Ooni need to sort this out. Just to add to the madness the metal safety warnings on the burner says cap on.
@@Got2EatPizzahave you noticed any difference in your pizzas between the new Karu 12 and the ooni 3 gas burner ? Is the cooking any different? Trying to decide which one to buy.
how to lower the gas dial? and do you leave the cover on the back on or off?
Hi - to lower the flame you turn the dial to low flame size. I leave the back cover on, with the front door off. 👍
Show the bottom crust next time but overall that gas burner doesn’t work well as it is giving a lot of soot coming out without the chimney. Now, the top cook quickly than the bottom.
Hi - thanks for your feedback, I’m still deciding whether I prefer the original Ooni gas burner or this one - because I can use the original gas burner without the chimney which I prefer tbh!
Just following up on this, any more thoughts on which burner you prefer? With the new burner do you still find that high heat is best for cooking the pizza? Thank you for your time.
You should have the front door on while it heats, and the chimney shouldn't be used unless you're developing smoke. That cap placed in the position of the chimney you have on the table there is designed for the gas burner attachment. For reference, check their koda line of ovens: i.e. no chimney, just smooth on top. Gas doesn't need a chimney, because all the fumes go out the opening in the front. But smoke from wood will circulate and ruin food, so the chimney both pulls the smoke out and routes heat. When you have a chimney on during use of the gas burner, all you're doing is exhausting all the heat you're generating in whats essentially a gas powered oven.
This is basically an Ooni Koda now, with the option of wood fire. When you launch the pizza, turn the fire down to low and cook it proper. You've seared it with that flamethrower going (which is nice, for the final few seconds, but not the whole cook).
Thank you! prob why I’ve gone back to using the ooni 3 burner that fits and cooks pizza really well in this oven and I don’t have to use a chimney - I can use the cap!
I just got the gas burner for my Ooni 12 and the instructions say to use the chimney
@@meyojimbo because they don't want it to turn into a bomb in the unlikely even that the fire goes out. They'd get sued. But wonder: why give the cap at all? What's it for? For fun? It's for gas.
Not true. Karu 12 burner is ment to be used with chimney, because it gives more fire than older Ooni 3 burned which also fits on karu 12, but which is used with chimney off. You can use karu burner with chimney off, but then regulate the gas accordingly.
@@michalviktorin6758 I read the manual as well, and it says use chimney. But I also have a koda 12, and the profile of the koda 12 is such that fits exactly with the profile of a karu 12 with cap on. Do it both ways, doesn't matter much. But an oven means to bake, and if your gas oven at home had a chimney on it, it would have to work twice as hard to maintain homeostasis.
Chimneys are to route smoke, always have been, since the first man.
Nice pizza ❤
Thank you!
408 farenheit?
Hi - 806f to 840f.
Oven was not heated up enough.
It took a few times to get used to this new burner!
@@Got2EatPizza I own ooni 3 and frankly only difference I see here among these two is the clearance which is important. Since sometime I end up with burnt crust on the top. I also bake puffers like pitas and I could use better height in fhr baking area. Downside is the heating time. Karu 12 should require more time.
I love using the ooni 3 Gas burner in this oven. In the 3 it was fierce! But with the greater clearance and length in this oven it works great and is my go-to gas burner for the Karu 12. It heats it up faster too because you don’t need to use the chimney.
mmmmm 450 C is good! Maybe you are thinking of F?
@@paulitos2 I mean the stone. I always uae thermometer to check.
Have to take off the chimney
not for this new model of gas burner....apparently.
To trzeba czy nie trzeba zdejmować komin ?
Se chiudevi il forno si sarebbe cotta prima
Ciao! Sì è vero. Questo forno non permette di cucinare con la porta aperta. Tuttavia, il Karu 16 lo fa.