I recently purchased the original Karl 12 along with the gas attachment. Love that if I want to cook a pizza I can turn the burner on and in the time it takes me to get the ingredients out and assemble the pizza the oven is ready to go! The flame and inside temperature are absolutely incendiary and I'm getting a great product in about 90 seconds of oven time. DEFINITELY buy the gas attachment!!
🎉FIRST!🎉 😂 Great video Tom. Keep it up with Ooni's updates. What I love about this oven is the thermometer on the side and the glass door. I have the Koda 16, thanks to your comparison video, and I wish it came with a glass door and thermometer. I'm still waiting for a giveaway Tom, lol😉
Hi Tom, great videos. Can you comment on the taste difference between Gas & Wood/charcoal, as I keep hearing different things. On one hand I am drawn to the wood as it is more traditional, but then I have heard from others that within the 90s cooking period you can't impart any of the woodsmoke flavour, and you wouldn't taste any difference between a gas cooked pizza. What is your view?
Well, given the choice I would go for the 16, personally. Just because that extra room opens up more capabilities for the oven, do example you could fit a whole chicken in there, or a loaf of bread. Since you asked, I’d be tempted to do a comparison video of the two? Do you think people would find that helpful??
@@TomVoyageuk Personally, yeah, I would love to see a comparison between the two. I am leaning towards the 16. Even though it is just my wife and I , I think the 12 would be more of a person pizza where the 16 we could make one large enough for both of us to eat
If the original Karu 12 with a gas burner attachment is used without the front door - what is the real difference with the Karu 12G? Gas use efficiency aside, don't you essentially see the pizza in both instances? I mean you can clearly see the pizza with both the Karu 12 and Karu 12G when using gas. In one case no door and in the later through the glass door. The only true substantive difference is when cooking with wood/coal you need to use the vent pipe and door in the original Karu 12. The Karu 12g is more civilized with the use of a glass door and thermometer on the side (and not having to remove and attach the vent pipe as in the original Karu 12). I ask because I received a Karu 12 (as a gift) a few days ago and I was wondering if I should pay the additional $150 (cad $) to go to Karu 12g. In addition I need to pay an additional $150 for the gas attachment in both cases (which I'm prepared to do). I'd consider buying a larger unit but I'm not sure I'm committed to this type of device given my other BBQ distractions and technologies* in my back yard. Please clarify the issue of the Karu 12 and Karu 12g as far as its use with the gas attachment and the "real" difference between these units when used with this fuel source. I realize the wood fuel story is different. Thanks for your attention. Regards from Canada. All the best. Your video's are much appreciated. *ps. I also use a ceramic grill system (Green Egg not Joe) and have made pizza in this unit. Do you consider the final product similar to Ooni Karu?
That's weird because I have Karu 12 without door and my gas burner looks exactly like your new one. And to be honest I am not a fan of gas burner in this oven. The flame is too directional and temperature gradient too strong. Untill I bake pizza edges properly cheese on the top is already burned. Maybe it's different with Koda ovens witch have multiple burners shaped in L along the corner of the stone, instead of 2 large ones atop. With wood fire, the flame is much wider and temperature more constant inside the whole oven. If it comes to the parties I always ask one person to keep watch of the fire and temperature. So with Karu 12 I use gas only to clean the stone but I bake the pizza only with wood.
On Ooni's website it says "Can ONLY be used with the oven door off the oven and the chimney on." -when looking at the gas burner for the 12G. There seems to be a bit confusion about this because I've seen other youtubers leaving the door closed as well.
Thanks for the comment, I've done some research on this and yes, it does indeed say this on the ooni website. I suspect however that this is in reference to the Karu 12 and not the karu 12G, but either way it doesn't make it clear. I have sent an email to my contact at Ooni to clarify this, and to make them aware so they can update their website. Thanks
I don't know if it changed in 12G, but in 12 the manual clearly states that with Gas burner door lid must be off and chimney demounted and covered with lid. The reason for that is gas requires more airflow and only opened door can provide that. If gas burns without enough oxygen then carbon monoxide is produced witch is extremely toxic.
@@Karolthas Thanks for posting this. I'm about ready to start my OONI for the first time, and I don't usually read instructions, but what you said makes total sense. My first few cooks are going to be charcoal/wood, but for RV Camping I may purchase the gas attachment.
Thanks for watching and commenting everyone, but yes, the reason for the door not being used on the Karu 12 is to prevent CO build up in the oven, the Karu 12G has air flow gaps even when the door is closed, so can be used with a closed door but still needs chimney vent open
Hi Tom love your videos have am struggling a bit with my 12g so cooking time should be say 90-120 seconds you say how often do your u turn it every way 30 seconds? How much do you turn the gas down at start and should I turn up again at end thanks for any help you can offer
With the old ooni karu 12 you can not leave the door on when cooking with the gas, therefore you loose a lot of heating. May be the ooni karu g is better with the gas, what do you think?
Hi where u get 13 kg propane from is it b&q. I just bought my gas burner and looks like the gas abit expensive in manchester. Do u know any good dealer in uk thanks
Silly question, but did you have any trouble taking the connector off the gas bottle once it was on? Cant tell if theres an issue with mine or im just being dense...
No it’s very easy to remove, just make sure you close the tap to off position, the press the button below the tap to release. This is in the UK with a 37mBar connector, some places like USA still use the screw type connection
Mate I love your vids. And before I get slated, you are my go to for Ooni. But and having my own channel you are paid via Ooni. Nothing wrong at all with that and if you are not you should be. It is very Ooni pro and I do love that as I have a Karu. Having watched a fair few vids there is one clear winner, Again I own one so epic. But and just my opinion you always favour the Ooni. If I got the best then all good. And again just my opinion, you do tend to subtlety screw other ovens that may be Just in budget for most folks.
Thanks for watching, and glad you like my videos! Just to clarify however, i don't get paid by Ooni, i buy the ovens myself and any money i make comes from affiliate sales via the links in the description. I'm always grateful for the comment and views, so thanks again for watching and leaving a comment! happy cooking!
I make my own BUT occasionally (including tonight) I use the Asda frozen dough balls. Would also be interested to see a comparison done, personally my own findings is not much in it. That said, I’m still mastering my own dough. Would love to hear from someone with more experience 👍
@@pricey78 I make my own too. Or trying too at least. I just keep a few supermarkets own in the freezer for an impromptu pizza or garlic bread. Well...as impromptu as you can be when you have to defrost for 6 hours 🤣
I have the new-style gas burner (the same as the new one you have in your video) for my Karu 12, but when I try to fit it to my 12G it slots on fine and drops down just like yours does, but I cannot tighten the screws so the burner is just kind of floating on the screws and can just be lifted straight off as the screws won't tighten up? Anyone have any ideas. Thank you.
@@antmaster79 yeah there’s a bit of a shortage of propane in the UK at the minute. But B and Q can supply it with a bottle, but it’s expensive. I usually try petrol stations, the best I find so far is Morrisons, they are a good price and once you have the first bottle, you can just swap it for a refilled one
@@TomVoyageuk Hi Tom, yeah I found flowgas is available but probably more expensive especially first time. I have even found out the calor has stopped using propane bottles since February 2023 because they are improving their lines. Morrisons petrol is hit and miss. They have bottles outside but most of the time are empty.
I called the morrison and they r saying they dont sell propane gas. I live in manchester plz any one know where to buy best price propane gas and bottle thanks
Thanks for sharing another helpful video. It’s one attachment I can never see myself buying nor wanting to own. In my opinion it’s as bad as a gas fired BBQ! These outdoor cooking machines should be over flames - charcoal and wood imo. I understand why some want this, but for me they should stay in the house with an oven 😂. That aside, useful video Tom, keep up the great work!
Yes, exactly. I plan to do a "how to get crispy pizza" video soon, just need to dial in the dough recipe, as im testing it at the minute. But generally speaking for really crispy pizza, use a lower hydration, spike the dough (using a perforator) to get rid of air trapped in the dough, and cook at a lower temp for longer.
I recently purchased the original Karl 12 along with the gas attachment. Love that if I want to cook a pizza I can turn the burner on and in the time it takes me to get the ingredients out and assemble the pizza the oven is ready to go! The flame and inside temperature are absolutely incendiary and I'm getting a great product in about 90 seconds of oven time. DEFINITELY buy the gas attachment!!
The Karu 12 is a great oven and the gas attachment really is perfect for when you just want to turn on and get cooking 🍕👍
Hi, does the gas attachment come with the orange cable to connect to the gas tank?
If I had the old gas burner already and then I purchase a 12G oven, I'd just file one slot of the old burner a tad wider so it would slide down.
Hey mate. You could probably just put a washer under the screws. That would secure it nicely.
🎉FIRST!🎉 😂 Great video Tom. Keep it up with Ooni's updates. What I love about this oven is the thermometer on the side and the glass door. I have the Koda 16, thanks to your comparison video, and I wish it came with a glass door and thermometer. I'm still waiting for a giveaway Tom, lol😉
Awesome! Thank you!
Hi Tom, great videos. Can you comment on the taste difference between Gas & Wood/charcoal, as I keep hearing different things. On one hand I am drawn to the wood as it is more traditional, but then I have heard from others that within the 90s cooking period you can't impart any of the woodsmoke flavour, and you wouldn't taste any difference between a gas cooked pizza. What is your view?
salut, le gouts changera très peux par compte le bois est gratuit pas le gaz
great video! Ooni claims that the old gas burner for the karu 12 is compatible with the 12g
Thanks for the info! 👍🍕
Do u find there is a difference in pizza flavour when using gas compared to wood? Is the extra effort using wood worth any extra flavour?
Thank you for all the wonderful videos. I want to get one, but given how much they cost I can’t decide if I should get the 12G or the Karu 16
Well, given the choice I would go for the 16, personally. Just because that extra room opens up more capabilities for the oven, do example you could fit a whole chicken in there, or a loaf of bread. Since you asked, I’d be tempted to do a comparison video of the two? Do you think people would find that helpful??
@@TomVoyageuk Personally, yeah, I would love to see a comparison between the two. I am leaning towards the 16. Even though it is just my wife and I , I think the 12 would be more of a person pizza where the 16 we could make one large enough for both of us to eat
If the original Karu 12 with a gas burner attachment is used without the front door - what is the real difference with the Karu 12G? Gas use efficiency aside, don't you essentially see the pizza in both instances? I mean you can clearly see the pizza with both the Karu 12 and Karu 12G when using gas. In one case no door and in the later through the glass door.
The only true substantive difference is when cooking with wood/coal you need to use the vent pipe and door in the original Karu 12. The Karu 12g is more civilized with the use of a glass door and thermometer on the side (and not having to remove and attach the vent pipe as in the original Karu 12).
I ask because I received a Karu 12 (as a gift) a few days ago and I was wondering if I should pay the additional $150 (cad $) to go to Karu 12g. In addition I need to pay an additional $150 for the gas attachment in both cases (which I'm prepared to do). I'd consider buying a larger unit but I'm not sure I'm committed to this type of device given my other BBQ distractions and technologies* in my back yard.
Please clarify the issue of the Karu 12 and Karu 12g as far as its use with the gas attachment and the "real" difference between these units when used with this fuel source. I realize the wood fuel story is different.
Thanks for your attention.
Regards from Canada.
All the best. Your video's are much appreciated.
*ps. I also use a ceramic grill system (Green Egg not Joe) and have made pizza in this unit. Do you consider the final product similar to Ooni Karu?
That's weird because I have Karu 12 without door and my gas burner looks exactly like your new one. And to be honest I am not a fan of gas burner in this oven. The flame is too directional and temperature gradient too strong. Untill I bake pizza edges properly cheese on the top is already burned. Maybe it's different with Koda ovens witch have multiple burners shaped in L along the corner of the stone, instead of 2 large ones atop. With wood fire, the flame is much wider and temperature more constant inside the whole oven. If it comes to the parties I always ask one person to keep watch of the fire and temperature. So with Karu 12 I use gas only to clean the stone but I bake the pizza only with wood.
i find gas a bit easier as you can turn it down, but my favourite is always cooking on wood for sure! Thanks for watching!
On Ooni's website it says "Can ONLY be used with the oven door off the oven and the chimney on." -when looking at the gas burner for the 12G. There seems to be a bit confusion about this because I've seen other youtubers leaving the door closed as well.
Thanks for the comment, I've done some research on this and yes, it does indeed say this on the ooni website. I suspect however that this is in reference to the Karu 12 and not the karu 12G, but either way it doesn't make it clear. I have sent an email to my contact at Ooni to clarify this, and to make them aware so they can update their website. Thanks
I don't know if it changed in 12G, but in 12 the manual clearly states that with Gas burner door lid must be off and chimney demounted and covered with lid. The reason for that is gas requires more airflow and only opened door can provide that. If gas burns without enough oxygen then carbon monoxide is produced witch is extremely toxic.
@@Karolthas Thanks for posting this. I'm about ready to start my OONI for the first time, and I don't usually read instructions, but what you said makes total sense. My first few cooks are going to be charcoal/wood, but for RV Camping I may purchase the gas attachment.
Thanks for watching and commenting everyone, but yes, the reason for the door not being used on the Karu 12 is to prevent CO build up in the oven, the Karu 12G has air flow gaps even when the door is closed, so can be used with a closed door but still needs chimney vent open
@@TomVoyageuk did you receive this advice from Ooni when you emailed them?
I absolutely love your videos, do you think I can use this new gas burner in the older Karu 12 model?
Fits both
Let me know if it does 👍🍕
Hi Tom love your videos have am struggling a bit with my 12g so cooking time should be say 90-120 seconds you say how often do your u turn it every way 30 seconds? How much do you turn the gas down at start and should I turn up again at end thanks for any help you can offer
With the old ooni karu 12 you can not leave the door on when cooking with the gas, therefore you loose a lot of heating. May be the ooni karu g is better with the gas, what do you think?
Hi where u get 13 kg propane from is it b&q. I just bought my gas burner and looks like the gas abit expensive in manchester. Do u know any good dealer in uk thanks
Where did you buy the small pizza peel?
The small round on is a turning peel, this one if from Ooni 👍😊
Silly question, but did you have any trouble taking the connector off the gas bottle once it was on? Cant tell if theres an issue with mine or im just being dense...
No it’s very easy to remove, just make sure you close the tap to off position, the press the button below the tap to release.
This is in the UK with a 37mBar connector, some places like USA still use the screw type connection
Amazing video! Ooni says door much be opened while cooking with gas, at least in the Karu 12, does it change for the 12g?
Yes you can leave closed with the Karu 12G, because it has the chimney on for ventilation
@@TomVoyageuk But the Karu 12 has the exact same chimney
How long does that bottle last on full power
Which brand and type of flour u use for your dough Tom ?
Most of the time Caputo 00 pizza flour, I get it in the large 15kg bags so lasts a while
Mate I love your vids. And before I get slated, you are my go to for Ooni. But and having my own channel you are paid via Ooni. Nothing wrong at all with that and if you are not you should be.
It is very Ooni pro and I do love that as I have a Karu. Having watched a fair few vids there is one clear winner, Again I own one so epic. But and just my opinion you always favour the Ooni.
If I got the best then all good. And again just my opinion, you do tend to subtlety screw other ovens that may be Just in budget for most folks.
Strange comment ...in this video he's just showing you how to use it 🤷♂ Whats the issue?
Thanks for watching, and glad you like my videos! Just to clarify however, i don't get paid by Ooni, i buy the ovens myself and any money i make comes from affiliate sales via the links in the description. I'm always grateful for the comment and views, so thanks again for watching and leaving a comment! happy cooking!
I see a few supermarkets have their own branded frozen doughs available. Any chance of doing a comparison/review or them?
I make my own BUT occasionally (including tonight) I use the Asda frozen dough balls. Would also be interested to see a comparison done, personally my own findings is not much in it. That said, I’m still mastering my own dough. Would love to hear from someone with more experience 👍
@@pricey78 I make my own too. Or trying too at least. I just keep a few supermarkets own in the freezer for an impromptu pizza or garlic bread. Well...as impromptu as you can be when you have to defrost for 6 hours 🤣
When I’m making dough, I tend to make an extra batch to freeze. The Neapolitan dough can take 12-24 hours to make.
Good thinking 👍
I've not tried Asda before, i'll check these out!
I have the new-style gas burner (the same as the new one you have in your video) for my Karu 12, but when I try to fit it to my 12G it slots on fine and drops down just like yours does, but I cannot tighten the screws so the burner is just kind of floating on the screws and can just be lifted straight off as the screws won't tighten up?
Anyone have any ideas.
Thank you.
Not heard of this issue sorry, but Ooni are usually really good with things like this so I’d give them a call
2 washers and it will tighten perfect
Do you have a par baked pizza recipe?
Not at the minute, but ill add it to the list of videos to do!
I have recently bought the gas burner but I have a problem finding propane bottles. Where do people get them? It seems the retailer tanks are empty
Are you based in the UK? Or USA?
@@TomVoyageuk ah I am sorry I thought I had mentioned it. I am in the UK.
@@antmaster79 yeah there’s a bit of a shortage of propane in the UK at the minute. But B and Q can supply it with a bottle, but it’s expensive. I usually try petrol stations, the best I find so far is Morrisons, they are a good price and once you have the first bottle, you can just swap it for a refilled one
@@TomVoyageuk Hi Tom, yeah I found flowgas is available but probably more expensive especially first time. I have even found out the calor has stopped using propane bottles since February 2023 because they are improving their lines. Morrisons petrol is hit and miss. They have bottles outside but most of the time are empty.
I called the morrison and they r saying they dont sell propane gas. I live in manchester plz any one know where to buy best price propane gas and bottle thanks
I want to love this thing except it just burns it to a crisp
Hey! is it the 12g you have? Are you cooking wood or Gas? What Dough are you using?
If you have a rich dad then you can buy a gas burner attachment .For.me wood is the best .
Why not have a 8 inch table height increase so easy to see much better
good idea
Thanks for sharing another helpful video. It’s one attachment I can never see myself buying nor wanting to own. In my opinion it’s as bad as a gas fired BBQ! These outdoor cooking machines should be over flames - charcoal and wood imo. I understand why some want this, but for me they should stay in the house with an oven 😂. That aside, useful video Tom, keep up the great work!
I like my pizza BURNT n crispy lmao so I really could swing the heat on low and go for another minute and a half 8:27
Yes, exactly. I plan to do a "how to get crispy pizza" video soon, just need to dial in the dough recipe, as im testing it at the minute. But generally speaking for really crispy pizza, use a lower hydration, spike the dough (using a perforator) to get rid of air trapped in the dough, and cook at a lower temp for longer.