Roccbox vs Ooni Karu - Which is better? My experiences with both great ovens.
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- Опубликовано: 15 окт 2024
- #pizza #pizzacooking #ooni #karu #roccbox #cuttingedgefirewood
OONI KARU: ooni.com/produ...
ROCCBOX: us.gozney.com/...
CUTTING EDGE FIREWOOD: www.cuttingedg...
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I’ve been doing so much research and I’ve seen every video posted on RUclips. By far, your video is the BEST in class! Simple, straight to the point, supported by lots of details and very objective comments. Thanks for your incredible work! At the end I bought the Roccbox because I will use propane and I believe that the ticker insulation as well as pizza stone are making a huge difference because when I bake pizza, I usually do 10 at a time. So again, I found your comments very agreeable. Will probably buy the wood burner down the road to play a bit with it: now that they have released the 2.0 version, reviews are reporting an overall improvement. Once more, thanks for your very well made video, keep up with your good work! And yes, I’ve subscribed your channel! 😉
Hey Thanks Diego! I've been able to use both ovens a lot, which gives me a much better understanding than a simple unboxing video... We've all seen them and they are just about all the same lol Let me know if any questions pop up!
You'll love the Roccbox. I was ready to get an Ooni Karu and went with Roccbox after hearing about it and doing research. All the points hit on in this video are why I went with it. I'm very happy with how well it is built and works. The Roccbox does have a new wood burner 2.0 that has better performance and capacity, at least from some of the early videos I'd seen.
@@michaelgrimaud4778 I'd heard similar feed back with constancy on the original woodburner for the Roccbox but that was based only on the original burner they used to bundle for an extra 100. Now they sell the 2.0 burner separately. More capacity and gets hotter also for 100. The video that impressed me was one done early on by pizzaiolo Adam Atkins who also runs a mobile pizzeria in London. It was done for and by Gozney but they've never produced something I'd say is questionable or disingenuous. They're commercial ovens seem top notch. I think that's the big difference as Gozney also makes and sells their own full size commercial ovens.
Is your intel for the Woodburner 2.0?
Have you looked at the Gozney Dome?
@@ElGrecoDaGeek I’ll be posting a video about that this week! Stay tuned!
What's your long time experience with the oven?
Thanks so much for your comparison. I would also like to add that the Roccbox wood burner 2.0 (their latest wood burning attachment) is outstanding. It is an enormous improvement over the original wood burning attachment which has been discontinued. We have both the propane and the wood burner 2.0 and are thrilled with them both.
I would like to know more....any chance we could talk?
Well done on the review Mike and appreciate the approach you took. Only thing I would add that people need to keep in mind is there is an approx. $150 price difference between the 2 models which might make a difference for some folks. I'm leaning Karu as I really want the wood-fired/coal-fired pizzas, but the Roccbox definitely looks awesome. Thanks again.
Thanks Joe!
It used to be a lot more. Roccbox used to be crazy expensive.
The cost evens out when you factor in the second heat source.
Hey, thanks for making this video. I've been trying for the past month to pick the right pizza oven to buy for my mom, while also working 50 to 60 hours every week. Clearly I'm a little late, but I just didn't have enough info to make an informed decision. You sold me on the karu. Based on your review, my mom is going to LOVE cooking with the karu. She worked at Plymouth Plantation way back when as a historical interpreter/pilgrim reenactor, and they cooked authentically. She had to make sure her bed of coals would survive over night. My dad has his grill, and I wanted to give my mom something equivalent for her to cook with outside. Thank you for your guidance.
I sometimes start the Karu with wood just for fun and nothing to cook. Fire and wood are magical!
Not long had the Karu (given as a present) and love it. Not using gas but might do at some point. I like the front cover/door as you can use it more as an oven then and keep the heat in that way
The price of the Roccbox put me off. It’s a much bigger initial investment. Or that what it appears to be. But add a good peel and gas attachment to the Karu and the price difference is much closer.
I think the Karu just wins for me for being a bit more versatile, but it doesn’t look as good and it does need to recharge during cooks. Not exactly a huge problem. By the time you made your next base, it’s ready
I agree!
My opinion is karu 16 has surpassed roccbox. It's not better in every way but it's insulated a lot more than other ooni ovens and the tall ceiling is good to cook in. Plus bigger space inside
What gives you the better result Gas or Wood. And is it noticeable
Very helpful. I just had my Ooni Fyra 12 delivered and I would have to say I concur on it being more of the hobby, family, leisure experience. Have not used the Roccbox, but I am satisfied with the Ooni so far.
I want a fyra... I love the idea of using pellets... but I have 2 ovens already and my wife would kill me if I brought home a 3rd haha you’re going to have many good cooks with your fyra!
@@michaelgrimaud4778People I know who have pallet version of Ooni regret it. Apparently it Cools down quick after one or 2 pizzas.
See them on offer 2ndhand for people wanting to get rid of it in favor of gas Ooni Koda.
I just bought a OONI PRO 16 (which I am still waiting on since FEB ) and now I want Roccbox too and Can I say I have never made pizzas but I do want to learn :)
Neither had I until my wife bought me my ooni in December. Now I make pizza non stop lol you’ll LOVE the Roccbox... it’s a tank. Your ooni pro will deliver larger pizzas and more flexibility.
@@michaelgrimaud4778 Hey Mike Ooni Pro or Roccbox? Which do I choose boss?
@@viralvideos729 Great question, some things to consider: How many pizzas do you plan on cooking at one sitting? 6? or 60? Are you OK with 11-12 inch pizzas? ( I love this size personally, but some like larger which takes more practice) Are you planning on cooking things other than pizza? Are you planning on using wood or propane?
@@michaelgrimaud4778 6 pizzas for example, yes I love the 12" size. Planning on cooking Pizza only. And about the Wood or propane I'm not exactly sure honestly, it doesnt honestly matter. Also you definitely earned my sub, you're great!
@@viralvideos729 Go with Roccbox! You wont regret it. It comes with a propane burner, and to be honest, you'll probably never want to use wood once you enjoy the simplicity of propane. Your pizzas will be amazing! And roccbox comes with a pizza peel, so you'll save some $$ right there. Happy cooking!
Thank for the review. I have the Karu. I used charcoal and wood and although I have to feed it all the time I felt it was easy and fun. The pizzas came out better than my oven could ever hope to make.
Its another job when using wood. Charcoal helps maintain temps a bit better so you use less wood. But overall, if you get the needed temps 750-850F then you will have extraordinary pizza. Worlds better than a conventional home oven.
Hey Mike, great review! Couldn’t agree with you more! Absolutely love my Roccbox for exactly the same reasons! Hopefully will have my new Dome in a few weeks!
That dome sure is pretty... im looking forward to seeing reviews!
@@michaelgrimaud4778 hopefully have it the first week of May!
I'm definitely jealous. I love the Dome gas/wood burner version but I bought the Roccbox only because I recently bought a PK360 grill and my pockets aren't deep enough for the Dome and the grill. The Dome is way up there in price. Maybe if Biden sends out another stimulus check i'll consider it (LOL). In the mean time, we will be enjoying 12 inch pizzas from the Roccbox. Good luck and enjoy your Dome!
@@mikesr3011 I’m with you! You’re going to have a ton of great cooks with your roccbox! Gozney all the way! Haha
I use the Karu with propane all the time and it does an excellent job. Turning down the flame when launching the pie is as simple as turning a dial. That said, I can see how someone wanting to go into business making pizza would pick the Roccbox. The Roccbox was designed to use propane and a wood attachment is optional. The Karu comes as a wood burning oven with gas as the option. You're sort of comparing apples to oranges.
You’re 100% right!
i realize I am kinda randomly asking but does anybody know of a good site to stream new series online ?
@Caspian Damari i would suggest FlixZone. You can find it by googling :)
@Ayaan Grant Yup, I have been using Flixzone for months myself :D
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Very good advice! I have a wood oven, so as a second oven for quick use with only a few persons I would be happy with the Roccbox.
100%. The more I use the ooni, and the more I use the roccbox, the more I love the Roccbox, and the more I stray away from using the ooni lol If propane and quick cooks is the goal, Roccbox all day. I just received my 2nd! No regrets
Great video! Is there anyway to cut down or eliminate the soot buildup on the front of Roccbox?
Just wanted to give my thanks been looking and could not decide - went with the Roccbox in the end as using Gas more - so thanks form the UK great video very informative and well put together :)
Great review Michael. I wish you good luck with your new pizza shop. Keep us posted.
One of the big things you need to know is that Ooni use the cheapest stainless steel which can rust and Roccbox use the best quality stainless steel that will never rust, That is why there is a big price difference. Its way better quality- Neither of these ovens are commercial rated but if you are going to run it in a small bar or restaurant then buy the Roccbox . The quality of the build is way way better than Ooni. Roccbox have also redesigned the wood burner unit so you can cook with wood if you need to, its much easier to use than the older model which is what the problems were about. ease of use.
Interesting about the quality of stainless... I notice some rust on my ooni. My Roccboxs on the other hand look great! No rust whatsoever. The wood burner is definitely better than the first.
Totally agree. 100% accurate comparison. Great video.
Thanks Pablo!
Could a loaf of bread be baked in ether?
I'm thinking about buying the Ooni, i want to make a good Napolitan style pizza with wood fire (been experimenting on the kamado for some time with mixed results..) Anyway your info helped me a lot and now i defenitly know i'm going for the Oooni. Thanks!
If you’re sticking with wood, you’re going to love the Karu. Lastnight I timed things out... once warmed up you’ll need to add a chunk of wood every 12-14 minutes. Start with a base of coal (not briquettes) for more consistent temps. Nothing like seeing smoke pumping from the smoke stack! Happy cooking!
Does it make a lot of smoke? Want to use it on my aparment balcony
great video, exactly what I was looking for and its swayed me towards the Ooni Karu. Cheers!
Awesome! If you're going to be cooking with wood/charcoal, you are going to love it. I love it on my low key family pizza days, smoke pumping from the stack, easy going, i love it. Truly magical! Happy Cooking!
Love the video. Nice job and thanks! I have the roccbox and love it. But I also like to see other people’s experience too. Agree with your assessment of the roccbox. My question is about your steel table. Seems to fit the roccbox perfectly. Do you remember where you got it?
It’s made by ooni.... lol
The roccbox is great but you need a flame tamer, ever since I put 1 my pizza comes good. Less burnt spots and cooks more evenly
I had an Ooni
Pro on order but it was stuck in the Suez Canal on the ever given container ship, two months down the line I have cancelled the Ooni and bought a Roccbox.
I was on the pre order list for a Gosney Dome but their web site crashed when it went on sale and I didn’t get my pre order discount, they want £300 more now so Roccbox it is. I think the extra insulation under the stone will make a big difference for multiple cooks.
If you really want the gozney dome, contact them directly. YOULL STILL RECEIVE THE EARLY BIRD DISCOUNT! gozney spoke about the issue with the order process, acknowledged it and it was just them not being prepared for the incredible demand for their product. Awesome! But there are a lot of irked people. You’re going to LOVE the roccbox.... every time I use them I am just in awe. Especially for propane, they jump pump and pump and pump. Pizza after pizza. The dome is on a league of its own, so if you’re still interested (and are ok with owning two) than contact gozney, they’ll help with pricing.
Nice review Mike, fair and well described 👍🏻
I have an Ooni Koda 16, which is another league again, but as you rightly said, between the Gozney Roccbox and the Ooni Karu, they both have amazing quality and superb features and fit for purpose applications.
Great review, loved it!
Great video, thanks! These are the 2 major portable home ovens.
They are both awesome honestly! You really can’t go wrong with either or.
Thank you so much for this video .. really helped me to decide … for ease and consistency I’m gonna go Roccbox as I’m real beginner . Amazing video
The amber flame and soot accumulation on the Roccobox is indication of incomplete combustion; it's starving for oxygen. Has anyone fixed this issue?
great video. I've never encountered anyone actually answering questions. I'm wondering how much head room you have to give the stack on the Onni.? I have a open wood type cover on my patio.
Check the specs online. Facebook groups are helpful too. I’ve never used under a patio, but I would imagine 3-4 foot clearance would be good. Facebook groups for ooni will be more helpful
How well do these ovens cook a pizza in cold weather?
Hey great video. Are you comparing the roccbox wood burner 2.0 in this review?
I will discuss that this week!
hi, have you seen/tried the 2.0 gozney wood burner ? if so, does it compare to karu wood ?
Do the roccbox ovens come in a larger size? Any of their ovens compare to the ooni kids 16? Only downside I see with roccxbox is that it only cooks 12” pizzas
Do you have any pizza experience? Launching a 14-16 inch pizza has much more of a learning curve than a 10-12 inch pizza. My family loves having a few different options with the pizzas, and making two only takes 3-4 minutes longer than making one large one. The main differences is the ooni doesn’t hold temperature nearly as well. Definitely a larger learning curve with any of the oonis. Roccbox just works. Time after time. It’s what you would expect ooni to be, but they can’t compete with the overall cooking experience. If you want to get a larger oven, Gozney some works. But honestly, I’ve never made a pizza and said “this should be larger”. They are the perfect Neapolitan size.
What is the flavour difference between wood + gas?? Running costs on both? Are the openings wide enough for cooking bread or cooking other things?
Taste difference is minimal. Running cost on propane is minimal, A little more than 20 hours on a tank of propane which in the US costs about $20. Wood depending on where you source it, will vary greatly. I use Cutting Edge Firewood, which I paid $200 for a case of wood that I can imagine lasting about 15 cooks. Its a premium for sure, but works much better than cheaper wood. The opening is wide enough to fit other things, but the high heat will limit what you can/can't cook. I hope this helps!
@@LegallyPablo with Karu you get about 1 pizza every 8-10 minutes with wood. It takes time for the stone to get hot again and manage your fire.
Hey Bro, how much is Roccbox paying you?
Not enough haha
Nice comparison. I was thinking of buying one of these for summertime backyard pizza parties where each person can put together their own pie. Sounds like the roccbox is the way to go for this, faster turn around and better temp control. If I want to do a wood fire pizza, I’ll get a stone for my big green egg.
Roccbox is a machine. I love using the ooni Karu for steaks, or for pizza night for the family 3-4 pizzas while cooking with wood where I have leisure time. But this ease has come with time. Roccbox just works!
Thank you so much, exactly what I was looking for questions wise 👊
Glad to help!
your recommendation about wood neglects the Roccbox wood burner 2, which negates any Ooni advantage.
Check out my latest video where I talk in detail about the new wood burner for roccbox! Ooni still is better for wood for a number of reasons. Even though the roccbox wood burner 2 is MUCH better than the 1st (in my humble opinion) CHEERS!
... which one can sit outside in all weather...seen a few posts and picture of the silicon splitting on roccbox...any experiences on these two points? is the gas burner on the Ooni so bad, even for non commercial backyard stuff...? stuck on which one...like rocc but want weather capable (sit outside all weather) and want both wood and gas...rocc is also a lot more expensive even if you buy the ooni pizzapeel to match the same package...hard deciding between the 2
If you want both gas and wood, as well as sitting outside day after day, if only cooking for family and friends go with Karu. If you’re cooking pizza, after pizza, after pizza, for large groups. Go with roccbox and bring inside when done. Karu seems like a better fit for you.
Hi Michael - Great video!! I surprised my wife with a gift of a Roccbox and it should be coming soon. The hard part is finding a table that will fit underneath. Most carts or tables that I find are only 20" deep and that is too close. If you have any thoughts, I'd appreciate them! Joe
Ooni makes a decent pizza cart table. It’s in this video. It’s tall and good size.
Anyone have a newer rocboxx with the updated wood burner? Wondering how they compare now using wood to wood
Hey I have a karu and am considering cooking other things in it beyond pizza. Do you know any tips for controlling the heat with the chimney flue? I once didn't realize it was closed and had difficulty raising the heat beyond 350F
That is going to be trial and error. When I use wood, I only cook pizzas with Karu. Do you have an IR thermometer? That would be your first step, then I would recommend lighting as usual, then after 10 minutes, close your vent half way and see what the temp is after another 10 minutes. The Karu loves wood fuel, so you’ll have to spend time tending to the fire. It’s possible, but your just going to have to keep your fuel consistent from when you test, to when you cook. I hope this helps a little.
I got the ooni koda 12 and its great but would love the ooni pro 16. Isn't the pro same price a roccbox? The pro would give such flexibility bc of its size and like the idea of more room.
The pro is about $100 more than the Roccbox, and then $100 for the propane burner. So about $200 more for something MUCH larger. The pro propane burner isn't designed as well as the roccbox, and the stone on the pro has no insulation under so you are limited with how many pizzas you can cook per hour. Its a great oven! But not a good fit for my pizza business. More room would be great, but I have had no complaints about my pizza size, I make individual pizzas and people have come to expect that from me! One day I will have something larger, but not by Ooni. I will continue to love my Karu though! Thanks for your comment!
@@michaelgrimaud4778 thats interesting. My friend has the roccbox and uses it professionally like you. I've got the koda and really like it. But your right with the dialing of the knob for heat adjustments.
@@bza2356 They all make great pizza! For home use, I am sure you Koda Kills it- Happy Cooking!
Great stuff! Love the comparison
Thanks man! I love your trailer!
Hey there, if i am not wrong you probably have bad gas burner for this ooni oven as the burner for ooni pro (bigger one) should not be used with Karu but burner for ooni 3 (smaller one) is recommended.
It’s the ooni 3/Karu burner. But based on the same design. The problem is there isn’t enough space in the Karu between blue flame and pizza. Pro has more room preventing the extreme temp problems.
@@michaelgrimaud4778 thanks for reply, i was thinking about buying gas burner for my koda but considering your recommendation i'll stick to use wood.. only thing missing in this comparison is price difference (of basic package) where the difference in accessories (pizza peel) on ooni side is kind of balanced in lower price (actual price ooni karu 349€, Roccbox 469€ while ooni peel costs 60€, roccbox 79€).. as for gas option i also think Roccbox is better choice, dunno how that newer 2.0 type of roccbox wood burner works but seems much better then the previous one
@@romanhanzelka2015 I agree! Thanks for your comment.
I wanted to buy ooni at first but later thought roccbox was better. I made great decision. Roccbox is the best and I will always choose gozney over ooni.
I’ll definitely be buying a second roccbox! I love my ooni.... but roccbox is a machine.
Heard they upgraded the wood tray on the Roccbox ?
Yeah, but you’re still severely limited. Little ovens and wood aren’t a good mix. Too inconsistent.
So, which one was better?
Overall, If I only could own 1, it would have to be a roccbox.
Great informative video. I bought a Roccbox. I really don't want to be bothered with wood, besides I already have a propane flat top and grill so this fits right in.
The ooni Karu and Gozney Roccbox both have a tremendous appetite for wood. It takes a lot of wood to get them up to temp, and it turns in to a job in itself. Not a huge deal, but it’s an extra bother for sure. I love being able to turn it on, and COOK! Thanks for the comment! Happy cooking.
I’m leaning towards roccbox just because it seems so much easier. I just don’t think a pizza cooking in about two minutes it’s going to have a difference in flavor, with propane versus wood. I have too many webers and a kamado Joe for smoking so this is a nice change for me.
@@itr0863 Ive tested this theory again and again. What tastes better? Wood? or Propane... And with these little ovens, the difference in flavor is minimal. Period. I have done taste tests with my wife and neighbors, with propane and wood, and no one ever knows. The smoke goes over the pizza anyways! propane is where its at and roccbox wins on propane.
@@michaelgrimaud4778 thank you so much for the info! it's nice to take a break from wood from smoking meat etc. i love the simplicity of what you said! esp for pizza which cooks so fast.
Such great information! Thank you. Well done!
Cutting edge firewood?
Link in the description. Pricey, but works great here in the US.
I am curious about cold weather cooking I presume gas has an obvious advantage, am I wrong?
Depends on the oven.
@@michaelgrimaud4778 thanks for the quick response, care to elucidate?
@@weee1049 just go with roccbox. You can’t go wrong. For many reasons.
@@michaelgrimaud4778 okay thanks
@@weee1049 after months and months, roccbox just outperforms ooni in every way.
I would say for your wood comparison you should try out the roccbox woodburner. I have used both the 1.0 and 2.0 and ive realized those who comment negatively must not really know how to burn wood or load wood into the burner. The experience with wood is AMAZING. Trust me, give it a try.
Wood is a lot of fun! Especially for 4-6 pizzas for family and friends. It’s something more you have to manage, but if you source good wood, it helps greatly. Since I cook so many pizzas, I have to stick with propane for now as I burn for 4 hours straight with a pizza coming out of the oven every 4 minutes. With wood, I just would have the time with either the Karu or Roccbox. It is however, a magical experience cooking with wood.
how about useing wood pellets on the ooni and how u put in the wood in it ?
I have the fyra. after using it for 2 years I think I understand it's x pros and cons. Pellets burn quick & hot. The fyra with it's gravity fed pellet chute just meets that requirement. I cook naan most of the time & the occasional thin pizza. So the fyra/pellet fits my need but just. The reason Ooni doesn't rec pellet for the Karu is because there is no gravity fed chute.
hehe, I'm a pyro & I've experimented with insulating & extending the chimney. of course all that increases cost & weight...a lot. all that improves airflow/burn rate. which allows me to add chunks of hardwood into the mix. Note anything but pellet SLOWS down the burn rate which means lower temperature. A insulated & longer chimney helps compensate but adds weight.
Back to your question, Pellets burn hot but very fast. that requires a steady stream for consistent cooking. you would be opening the back scooping 5 cups, closing it up, wait 10min, all of a sudden get intense heat & if you time it right cook a pie or 2 and then burn out the 5 cups of pellet. if you time it right another 5 cups of pellet will take another 10mi to ignite... but a lot can go wrong. Namely burnt pies & time waiting for the pellets to ignite.
What a great comparison review. Well done and thank you. I don’t have either as I put together a permanently located wood-fired kit oven, but it’s outside. It’s a putty making dough up 48 hours in advance to have a gatho with family/friends and then it rains. But we do have an open covered deck...
You don’t need to let the dough go for 48 hours. Poolish route is a great way to simulate this in less time! But either way, have fun!
Amazing video very interesting 👌👌 keep up the good work man
Fantastic insights on both. Thanks
I bought an Ooni Karu over the summer and yeah I have noticed some warping, like on the back hatch and a little along the side, which is a bit unsightly if I’m being honest. And I have a lot of problems with the bottoms of my pizza being pale. But I will say for the price I’d still think it’s worth it. Although I may upgrade to a Roccbox in the future.
The warping likely won’t affect performance, but I don’t like seeing it. Bottoms of pizza pale? The bottom/base? Or the crust? Is it under cooked? Or are you OK with the amount it’s cooked, you’re just looking for more color? I might have some pointers.
@@michaelgrimaud4778 It’s usually the base that’s a bit pale, tbh I think it might just be something stupid I’m doing lol, because I’ve seen people get some really nice color on their base. But I always preheat it as much as possible and I have a thermometer so?
@@adrastos9464 Trial and error. Leave it in a bit longer, as long as your IR thermometer is reading 750-800 you should be good. Keep in mind, that 90 second cooks happen, but in my experience its more like 2.5 minutes, and keep turning. Are you using wood or propane? If wood, make sure you put the door back on for 15 seconds or so, don't go crazy because you can burn very quickly. But its all trial and error. Best of all, the results are always yummy!
@@michaelgrimaud4778 Thank you I’ll def try that tonight!
can you honestly taste any wood flavor in the 90 seconds ? especially if if it's kiln dried..
Kiln dried not really. But with the fyra (pellets) you can taste some of the wood flavor. It doesn’t make or break your pizza, but it’s an added touch. Mostly wood just cooks different than propane but the atmosphere it creates in the oven.
Could you get any closer to the camera?
Great video 👍 I have a Karu and love it!!
You’re right great with coal and wood. It’s the way to go.
Waiting for Ooni to restock the gas burners but now I’m thinking twice!😝
It’s a tough call man... I love them both! But if you’re only cooking a couple pizzas, Karu is awesome! Just gotta find a wood source or buy the propane burner and learn to operate it. Little ovens can be tricky, but they rock!
The gas burner works perfect on the Karu as I have one and use it weekly, no need to vary or turn down, it works consistently at full flame every time all the time, you mentioned the Karu and Pro use the same burner, that is incorrect, the burners are different. The Karu and Ooni3 use the same burner, the pro burner only fits the pro. Great video btw, also great tip for folk with the bed of charcoal.
@@Esqz33 I’m happy you have success with it! You are correct, however, the design of the “working portion” is the based on the same design. The pro and Karu/ooni 3 burners are different sizes. It works better in the PRO because the pizza can be farther from the flame. I still love my ooni Karu! I just use it for my Sunday cooks and burning wood. Happy cooking and thanks for watching!
I was considering getting the Ooni gas burner but, since I have had more experience with my Karu I won't bother.
Nice full tray of good lump charcoal screaming hot till the metal glows orange.
Then a chunk of hard wood I use Beech or oak or cherry.
And a nice 3 day cold fermented dough and omg pizza heaven.
Thank You very much for this great Video-Comparison
Great comparison!
No under stone heating, beware.. Buy bertelli, can use wood and gas AT THE SAME TIME.
I’m confused! You’ve never tried the wood burner on Roccbox, you don’t have it, and you won’t buy it, but you still say never buy it and Ooni is better!?
I made a video on this. Check it out in my roccbox reviews. I’m saying wood with these little ovens is a lot of work. And wood with roccbox is more work than with ooni.
I go in to more detail about the wood experience here - ruclips.net/video/JMsGz2gVlAc/видео.html
This was exactly the comparison video I was looking for! Thank you. Although I'm still stuck on which one to buy. I'm leaning towards the Roccbox due to its quality and consistency but would like to experiment with wood from time to time in the future. How much taste difference do you get from using wood in this size oven? Currently, I am using an indoor oven that goes up to 300*C. So either one will be an improvement.
The taste from the wood is small. Its there, but won't make your pizza. Its more novel than anything. Smoked cheese or smoked ingredients will give you more smokey flavor than the actual wood. Either of these ovens will substantially change your pizza game, both are amazing. I LOVE my Karu. But with wood fires, you still have to start it, and feed it pretty consistently. So you have to learn the dance of managing the fire, and launching the pizza. You'll want to build your pizza as close as possible to the oven when cooking with wood because you only have about 5 minutes if big flames over the pizza before you have to add more. You will also have better results when closing the front of the Karu for the first portion of your cook. If you are making a couple pies, and have access to wood, go with Karu. You can always use the propane (sold separately) in a pinch because of a windy day or if you just don't want to build a fire. And both will come out to about the same price. If you want ease of use, and something that just "works", than I'd have to go with Roccbox. I hope this answered your question! Let me know if anything else pops up.
@@michaelgrimaud4778 thank you for your detailed reply. Currently, I'm making three Neapoliton style pizzas on a single evening for the family once a week. I like consistency and improve my pizza skills over time. Since you mention the wood does not make a huge difference I think I'm going with the Roccbox. I can always compare my pizza to some good pizza restaurants nearby which have a proper wood fire pizza dome.
@@wouterduijts you mention consistency. Than roccbox would win.
How do you clean of the stone on the roccbox?
Turn up the heat! Color doesn’t affect the flavor, think “seasoning”. I’ll also give it a scrape with the pizza peel to knock any large bits to the back until after the cook.
Thanks for the helpful video. With the Charcoal and wood combination using the Karu, how often do you have to add wood to keep the oven hot? I have the Ooni 3 and am thinking about getting a Karu. The only downside with the Ooni 3 is that I have to put wood pellets into the tray every few minutes. I’m hoping that with wood and charcoal, I don’t have to refill as often to create space to relax and connect with family and friends a little more.
Once the Karu is up to temp (30 minutes) adding a good size chunk of wood will get you about 13 minutes of rolling flame. The first 3 minutes of that it will be a little Smokey, you can prep your pizza at this point, then you have time for about 2 pizzas if your using good quality kiln dried hardwood. Just keep a little supply near, and experiment. I did some “ homework “ with just burning and timing things to get a good idea of how well the wood I’m using works. Most importantly you want to have a good base of embers or charcoal to keep a baseline temp of about 650-700. Then the rolling flames will get you what you need for pizza for a proper cook. Good luck!
When you’re cooking pizza, you’ll be tending to the flame too. It will take some attention at first, the with more experience you’ll get better. Pizza is the tough part. The flame comes in second.
Thanks for the feedback Mike! It sounds like I’ll have a little more time before adding wood compared to pellets, using the Karu. I have had lots of fun and memorable nights cooking delicious pizza for family and friends over the last four years with the Ooni 3, so I’m definitely used to tending to the flame. If the charcoal and wood combo keeps the flame going a little longer, that’ll be a game changer. Otherwise, I’ll have to resort to the propane attachment...although I prefer using wood for a more natural experience and taste.
Thanks for this review, Roccbox ftw
After a year of use, the roccbox still holds king.
@@michaelgrimaud4778 great to hear, I just ordered one and I am so excited!
Great Review, Thanks!
Definitely!
Rockbox should have include a vent chimney for wood I don't like the smoke mess
I didn't even consider that. I am such a fan of cutting edge firewood because it's already cut and burns clean. In the past, I have used just regular smoker chunks and it made a lot of soot, which luckily goes out the chimney as long as the front door is closed on the ooni karu. But with Roccbox, there is nowhere for that to go except all over the front or on your pizza. Excellent point. I really think they spent a lot of time designing Roccbox, made the perfect oven with propane, and then said, "Well what about wood" lol
@@michaelgrimaud4778 thanks for reply the best video on portable pizza oven
very nice video there, but aren't they a bit small for a pizza business ?
Thanks for watching! Truth be told, I just started in January, but pizza has definitely taken over my life haha I sell my pizzas as individual pizzas, perfect for one person. Traditional Neapolitan pizzas are between 10-12 inches, I just like 10 inch because in my opion, with my current skill level, 11 would be my max size... but they don’t make 11” pizza boxes and I wouldn’t want to put an 11” pizza in a 12” box.... then it would “look” too small lol let me know if any other questions pop up!
@@michaelgrimaud4778 when I meant too small, I meant as you can always put one at a time right ? I’ve been à pizza chef for years and I’m planning on opening a pizzeria sometime in the future . I wouldn’t not use that oven for commercial use, but I really am curious about how other pizza chef works 😊
@@michaelgrimaud4778 Do you plan on making a video on your business ? On my hand I think I’ll be using a combo gaz and wood over with a turning stone and accurate steam contrôle for bread too
@@Mathieu3424 YES! I found this out on my initial pop up- it took me 30 minutes to get an order of 5 out.... not cool. I just was only expecting people to come up and ask for one at a time! Nope! It’s all a learning experience. My second roccbox is on the way! So I can prep two and cook two at once. Luckily the roccbox is great at keeping temp so I will be able to cut my time down by half now. Great observation! Two is definitely needed, and at a little over 1k is a tremendous value.
@@Mathieu3424 I’m definitely planning on keeping the content coming! Oh man, you have some major plans. What oven are you looking at other than ooni and roccbox?
100th subscriber whoop whoop 🤩
Your T-shirt is in the mail. “I was the 100th subscriber and all I got was this stupid shirt” 😂
@@michaelgrimaud4778 😆 exactly. I’ve got a channel too, The Garden Pizzeria, all in the name of fun ay. I’ve always like the look of Roccbox and definitely keen to get one at some point. Currently using a koda 16 and it’s awesome but... it’s just a little bit on the big side to fit in the car for camping trips etc. so liking the idea of a Roccbox for improved portability. Also think the Koda 16 uses more gas than the Roccbox, not sure. Cheers for the comparison, interesting 👍🏻
Thank you for the great video
Saw your other comment, No, I will not buy the roccbox wood attachment. The Karu works too well with wood, there would be no point. I will however buy another roccbox in the future to have 2.
@@michaelgrimaud4778 that sounds awesome, I hope your plan for a pizza business goes well. You are in the so cal area right?
@@RussBuss27 Yes sir! These little ovens make the cost of starting one a little easier on me. 10-20K on a big daddy is slightly out of reach right now lol
I feeling like this is a genuine review. Hard to know what to believe with ooni with there business practices. Be much better if they dropped the ruthless advertising and freebies and just give people a good value product.
I thought this yesterday. If they took some marketing dollars to make their product better or provide better after care. I’m more team gozney every day.
The business model is crazy different. Seems like ooni just throw ovens at everybody with a channel. This new oven is next level tho a door and a cheap thermometer and somehow the price goes up $300
@@chantellesear9249 I personally don’t like a glass door. I think it’s a misstep. And a cheap digital thermometer, I wouldn’t even want that on my oven. I’ll keep my Karu and abuse it. Lol but my heart belongs to gozney.
Roccbox Wood burner 2.0 is OUTSTANDING!!! SUPER STRONG 💪SUPER RELIABLE
It’s a huge improvement over the first version! What wood are you using?
Very usefull, thumbs up
Thank you! I'm happy to share my experiences.
great review. Covered all of my questions. would love to see your thoughts on the Gozney wood burner 2.0 if you ever got it it.
It works. But it’s a lot of work and you need to source good wood which can be expensive or you’ll end up with soot on your pizza. The Ooni Karu shines with wood, the entire experience is better. Wood will not make your pizza taste leaps and bounds better. It’s a fun cooking experience, but not as much fun with the roccbox burner. The roccbox is designed with propane in mind, and with that it excels. Check out my roccbox review video, it still stands up. I’ve don’t a ton of research, used one once and everything holds true about the burner. It works if you work it, but it is just that. A lot of work and a subpar experience compared to the Karu simplicity. I hope that makes sense.
ROCCBOX IS supposed to have a new wood burning accessory? Any one tried this?
good review t-up and sub'd
The new wood burner 2.0 works great! After cooking with wood many times, I have given up though... There is no difference in taste, and there is a little too much "interaction" when cooking with wood. Its a pretty constant job to maintain any sort of high temps because of how efficiently it burns. Therefore, I am a propane man 98% of the time. The roccbox just does such a great job with propane. However, If you enjoy the wood experience, the 2.0 is the way to go. Let me know which oven you decide on!
What happened to the two minute timer🤔🤔
Hahahaha finally someone mentioned it!
@@michaelgrimaud4778 what do I win??
@@trouty00 lol I literally was waiting. You’re shirts in the mail...
Let’s hear about prices guys
Well done 👍
👌🏼
Roccbox vs bertello
I wouldn’t waste my time or money on bertello
@@michaelgrimaud4778 I've heard good things about them
All handles are 'handy'
Truth!!!!
should talk about the gas only ooni koda
the 16 or the 12?
@@michaelgrimaud4778 I have the 12 and it is great but the 16 would be as nice upgrade
@@another_bites_the_crust_pizza the 16 will give more room! But a larger pizza is a little more difficult to get off the peel. Nothing a little practice can't remedy... there are no mistakes with pizza, its always yummy haha
The reason we use outdoor pizza is flavor go with wood. This guy even mention propane is a turn off
Yes… but…. In my experience, There is absolutely no difference in flavor using propane or wood in these little ovens. Adding pepper to your pizza will have more impact. In larger ovens, maybe. But not these little guys. After hundreds of pizzas both ways, the difference is negligible. Ferment your dough longer, now that’s a difference!
I got a better warranty on my ooni karu12 than i did with my $27,000 certified pre-owned BMW X5. 😂
Hahahaha I still love my Karu!
@@michaelgrimaud4778 absolutely agree. And my friends love it too. 10 bucks a head…beer and pizza party is the way to go. @ $6 a slice at the pizzeria, it’s a no brainer
A 12" wide pizza oven? NEXT!
12” is traditional for Neapolitan style pizza. They are meant for one person. Of course you can share... but these pizzas are meant to be a meal for one... now, I get having larger pizzas, and I’m excited to try larger ovens. But man, these things do not disappoint. Happy cooking!
How big a pizza do you need? It cooks in 90 sec bro, two pizzas in under 3 mins.
Perfect
Way off the ooni is 304 Ss
It’s gonna last way longer the rocbox.
I sure hope so! The warping has me slightly worried, but it hasn’t affected performance. Both are kept inside except when cooking.
I doubt it. My Roccbox is corrosion free and sits outside in Sweden.
The Karu is made from a ferritic 400-series steel, likely 430. The Roccbox is built from 304, in fact. Kristian Tapaninaho of Ooni wanted to use 304 in production--they tested ferritic and non-ferritic in prototyping--it just didn't pan out.
@@slofty can you break this down further and explain more? Benefits of either or? Thanks!
I'll defer to this great article:
www.thefabricator.com/thefabricator/article/metalsmaterials/an-overview-of-austenitic-and-ferritic-stainless-steels
Too damn expensive for 30lbs of metal compared to a full size bar b q or pellet smoker.
They aren't cheap! But I sure do enjoy making pizza on them. Especially the roccbox.
Funny you have the Roccbox on the Ooni Table
Shhhhhhhh.....
Propane leaves the pizza with no flavor
Wish I could invite you for a side to side comparison. I’ve tested this theory many times.
Which one is best? Neither.... Save your money and buy a real oven. These things have no thermal mass and won’t produce nearly enough conductive heat....
Definitely, Roccbox has plenty of thermal mass. Ooni however, does not. It takes hours for the roccbox to cool down. Pizza after pizza, the roccbox performs flawlessly!
Bad review guys this is completely false
Thanks for your feedback Ryan! I only am basing things off my experiences. Both are great ovens, just Ooni is definitely meant more for home than any commercial application. Happy cooking!
Don’t you just love it when you see someone give bad feedback and don’t back it up with anything.
Absolutely no difference in flavour propane vs wood.