Ooni Koda 16 VS Gozney Arc XL | The 16 inch Showdown
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- Опубликовано: 29 мар 2024
- In depth review on Koda 16 vs Arc XL. We test heat up times, recovery times, Propane usage, and which is best for you!
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#cooking #someDadsCook #cooking #dadsthatcook #home chef
Thank you for all your hard work in these reviews. You deserve way more subs!
I waited for a video like that since the arc xl is out there 😍 thanks for your efforts 👌👌👌
You are welcome
Very good review, thanks for your work!
Thanks for the awesome comparison!
I'm using the Uuni Pro. Thank you for going down this rabbit hole so I don't have to. This type of comparison is something I can totally see myself doing.
Watching your video i thought: This guy has for sure 100k+ Subs already. Was surprised checking. Good video. You got 1 more sub. Keep pushing
Thanks Gandalf the Grey
Best comparison video on the internet, thanks! Hope you get your hands on the Koda 2 Max for a review, running that monster off natural gas doesn't even seem fair lol
Hope you review the Koda 2 max i'm pretty excited for it.
Thank you! Finally someone posts some info on how the Ooni works on NG. Propane is not an option where we are now. Wonder if Gozney will ever release a conversion kit.
Best pizza oven channel by far!
Thank you so much
Yeah only can say the same, amazing channel! Short one from my side, Arc XL or Dome?
Love the detail you go into. As far as taking the stone out of the Arc XL it comes with a little tool for it, I havent used it and dont know how well it works but I got one.
That's just too adjust the stone to center it. You actually have to request a stone removal kit from Gozney. My Arc XL came shipped with a chipped stone so I just went through this whole thing.
Good to know
Finally a real review. Thanks this was super helpful!
You're welcome
Well done, again!
Tom Gozney started by building commercial pizza ovens, which work on retained heat (thanks to thermal mass and insulation). He is still thinking that way, but when scaling down a greater proportion of the cooking is done by the flame. His first “portable” oven was still like a box of rocks! In contrast the Ooni folks have traditions of cooking on an open fire, and their ovens have always been more about the flame than considerations of stored heat.
Regarding the Natural Gas puzzle, I’m wondering whether it has to do with different mains gas pressures in different countries.
In the USA, I read that 6 inches (Water Column) is nominal, though it can be less (right down to 3.5 inches WC). That translates as 15mbar or even down to 9mbar. Here in the UK we are supposed to have 18.5 to 23mbar. Now, if one company was designing for 15 and the other for 23, they would perform rather differently!
Thank you
Great video, right on point, I owned a Rocbox and thinking on switching to the XL Gozney just for the capability of a larger pizza and alsoThe huge downsize of the rocbox is that you can't replace a broken stone. Cheers from San diego
Right on!
as always, great video. i've seen people say to cook the 16inch ny style with the flame off to avoid burning, but i can imagine that the temperature would drop causing uneven cooking. can you make a video and try that with and without the combination of the baffle door to see how well it maintains temp. i feel that with the baffle door, it will maintain a steady temperature for awhile. (with flame off) you can test how slow or fast the temperature goes down with and without the door . or how well it cooks the 16inch ny style. this test could actually make people consider buying the baffle door. again thank you for all these great testing videos. these are the tests and experiments people want
Great feedback. I will see what I can do
You need to test the Witt ETNA Rotante pizza oven from Denmark. It has the best mechanical design with rotating stone and can run on battery or mains power.
Great video 🙏
Thank you
This is the video I wish was out before buying, would have saved me a ton of research! Just finding your channel, good stuff. Thanks! Q: do you use the door baffle regularly when preheating (when not filming RUclips videos that is)?
I use it every time I cook on my dome. Which is what I cook on most the time. I use it in between pizzas as well which helps a ton
Semolina use and better technique prevents that scorching that occured in the koda. Still great review anyways.
The koda takes half as long to heat up. Im going back to a koda next month when ooni releases their koda 2 xl.
I've been appreciating all of your reviews and tips. They are well done and explained. The next review should be how to get your spouse to realize that you need a pizza oven... just kidding... sort of. Have you tried any of the ovens that have a rotating stone (e.g., the Blackstone or Halo)?
That's hilarious. I should do that. I do want to try out some of those other ovens. I just need to find a way to convince my wife to let me buy them.
I really appreciate you in-depth review.
Still trying to figure out, if a upgrade from koda16 to arc XL makes sense. I'm a little unhappy with the Koda's heat distribution- The arc cooks a bit better, but the difference seems minor.
Ya I don't think it's really worth upgrading to it, unless you have a lot money or can sell your Koda for a good price. Koda can make great pizzas.
Lets go!! Quality stuff
Thank you
This is the second comparison I have seen with both of these ovens, and the same thing in both videos is the Koda 16 produces a better pizza with better oven spring. With the Arc, the pizzas are brown and are flat.
On the Ooni with the Ng conversion kit, it says to open the valve with the included screw driver 3-5 full turns. Is that the difference? I have noticed that with it screwed tight the flame is more yellow, with it loose it's almost completely blue.
In your Gozney Arc XL VS Ooni Karu 16 you indicate different preheat times to achieve the 950f temp in the Arc XL. What am I missing?
Would you say the dome s1 would be worth the extra 300 over the arc xl as doen s1 is on sale right now.. or does arc xl do everything just as good?
re: the NG vs Propane thing - it's probably down to the NG having a way higher pressure than a portable propane tank.
Same situation - have Koda 16 for years, its great. Just loving the new ArcXL and want to buy- this video has been super helpful. What did you mean that the temp monitor on the Arc is 'weird'? you did not elaborate. Also I feel my Koda heats up super fast and gets over 1000 based on my gun after 30 minutes. In a lot of ways i think its TOO hot. I feel like High is SUPER HIGH and low is med-high. I have to use the super low zone for any NY cook.
same here for ny style you basically have to turn it off...recently i got the halo versa....much better for ny style but the build quality seems to be rather sad. Everything flexes too much IMO...the stone tray got stuck so bad i had to use wd-40 to remove it just to clean the oven and now my thermometer doesn't work...when cold it sits at 500 and when hot its off the fn chart...i think i might be looking into gozney now...just seem better everything...all though i will say the rotation on the versa was nice lol
Hi... Any chance you can review the DeliVita Diavolo pizza oven?
And if possible - the very new "Fat Tony" pizza oven made in Germany?
Kindest regards & many thanks - Mike Hague... UK.
I will see if I can get my hands on one.
There's a big debate between Gozney Roccobox and Gozney Arc XL on which one is better for small businesses, pizza catering, and pop-ups... Many argue that the Gozney Roccobox is a workhorse and still the best in this field, while many Gozney ambassadors and brand partners firmly claim that the Arc XL is far superior. It's logical, as they need to sell the new and more expensive product. It would be very interesting to conduct a deep analysis and bake pizzas back to back, measuring the temperatures between Roccobox and Arc XL!
I would just buy the Arc XL because the stone is removable, im thinking of selling my roccboxx and buying an arc xl becaues of that. Theres always a small chance of cracking pizza stones
@@shawnkay5462Roccbox stone can be removed not just as easy.
@shawnkay5462 how would you transport? I like the idea the arc stone is removable because I've always thought never to lay a stone flat in a car so the stone on its side when traveling.
I just bought my first pizza oven. Koda 16 for $350 out the door. I hope I did good and don’t regret it
Thats a Great Price
When will the detailed comparison between Roccobox and Arc XL be available? With baking 5 pizzas back to back and measuring which oven performs better for business vibes?
Trying to work on it. But I don't do a business or catering so I will try my best
I think the Ooni is fairly inefficient as designed. I got an aftermarket door for it and it really improves the performance.
Ya I feel like it let's a lot of heat out
Which or where do you purchase the door from? I have been thinking of getting one for my Koda 16.
People say one trick to removing Arc series floors is to tip oven on side or even entirely over.
I will have to give it a try
There IS insulation under the stone. Air gap is an insulator if it is below a certain thickness. Look how thin the risers are holding up the koda 16 stone. It's as if ooni knows what they are doing.
If you look at the gozney dome, the entire ceiling of the oven is effectively uninsulated because that portion of the oven is too thick to be an effective insulator and there are no insulation materials there.
good comparison but in few things I have to disagree... portability, there is no challenge, removing the stone in the ARC is a nightmare (there is actually a tool in the box but kind of useless imho) when removing the one in the Koda is not even a thing, just lift it up with one finger and slide it off. On top of that the legs are less "premium" than the base in the Arc but on portability are top, doesn't take any vertical space at all.. and as you mentioned the weight difference.
In my opinion if you want a beautifull oven in your patio the Arc is another category, it does look premium, a professional oven... the other one as I said is better (in my opinion) for portability and it does look like a portable oven that you set in your patio just when you need it for a party.
The point is, are you happy to spend 2 to 300 dollars more for the look? Because at the end of the day they are both excellent ovens, in both you need a laser thermometer (you can't trust the one integrated in the Arc), in the Arc in my opinion you need to buy the booster that is crazy expensive for what it does (you can buy a koda 12 for the price of it) because on a table is kind of uncomfortable when thanks to the legs the Koda is perfect.
If you want a beautiful oven to look at the Arc is my pick, but if you are like me and just want a good pizza oven to cook your pizza and save good money, the Koda is an excellent choice... basically is 20% off all the time, around 480 bucks vs 800
14” pizza is the size I make. Also, a door on the Koda is a game changer. No need to cook about low.
I got the hinged door on etsy for my koda 16. I keep the flame on low the entire time. Heats up faster than on high without the door. When I put the pizza in I close the door for the first 30 seconds to help the crust at the "cold" corner start rising. After the first rotation it can stay open for the rest of the cook. When the pizza is done, close the door and it recovers heat by the time the next pizza is done. Temps stay perfect keeping it on low.
Before the door it was preheat on high, cook on low, and back to high between pizzas. With the door it definitely gets too hot if I go to medium or high flame.
@@derekcoble2215 I keep my Koda on low with the door. Sometimes run the “super low” setting because it gets too hot.
Isnt the arc like double the price?
Gozney Roccobox vs Gozney Arc XL!?
Working on it
I agree with the other guy Ooni is overcharging
The arc comes with a metal tool to remove the stone
Ya I couldn't get it to work with it. Think it's mostly to readjust the stone
There is no comparison, Gozney blows Ooni out of the water. In fact, the quality of the Arc Xl shows how much Ooni was over charging people.
With the booster to make it the right height the XL costs $300 more, it should be a lot nicer, $300 is 50% of the Koda’s price. A better comparison would be the Kari 16, which is much better than the Koda. And priced the same as the Arc.
I’d take the Arc over a Koda but would probably take a Karu over the ARC. I’ll be getting the Koda Max 24 when Ooni releases it in a few months. An oven with a 24” stone will be perfect
There's a big debate between Gozney Roccobox and Gozney Arc XL on which one is better for small businesses, pizza catering, and pop-ups... Many argue that the Gozney Roccobox is a workhorse and still the best in this field, while many Gozney ambassadors and brand partners firmly claim that the Arc XL is far superior. It's logical, as they need to sell the new and more expensive product. It would be very interesting to conduct a deep analysis and bake pizzas back to back, measuring the temperatures between Roccobox and Arc XL!
Karu 16 is a better comparison to the XL - I purchased the Karu - having the choice of wood,coal,or natural gas - the XL does not have those features
I can't wait to try the new ooni out. Would love to cook 2 pizzas at once
Very true
You gotta try thr arc xl vs the blackstone 16in. I have both and the arc is going to be returned. It's not even close.
Roccobox is better
Lol what the blackstone is trash
I'll have to see if I can get my hands on one
Now do a video on how to find one (arc xl) in stock.
😂
Ha ha ha. Seriously!
@@somedadscook To make it worse, the only distributor in Alaska (where I’m at,) is Home Depot. And they don’t ship or stock them here.
Why bother with the two when you have the granddaddy in the background?😂❤
I stretch to 21" and launch onto a 20" stone in my home oven. No problem.
Let's have a moment of silence for those poor test pizzas.
Gozney paid video lol
Doesn’t the Arc XL come with a tool that you can use to remove the stone?
It helps you move the stone front to back. But I couldn't get it to work for removal