Let's Talk BBQ

Outdoor Cooking Equipment => PIZZA OVENS - Wood Fired => Topic started by: akruckus on February 11, 2020, 05:19:57 AM

Title: Ooni Karu- First cook
Post by: akruckus on February 11, 2020, 05:19:57 AM: So a while back I bought a Ooni (Uuni) Karu on Kickstarter. It is the wood and charcoal version of the Ooni, and I'm glad I held out. 3 weeks ago it arrived, the day before leaving on my wife's work rewards trip, so "assembly" and test runs had to wait until this past weekend. She is a beaut. One down side to the fire box is the size of the wood has to be pretty small, you need to cut down the fist sized wood chunks into 4s. Think if the right size as 2 packs of old school gumsticks on top of each other. For the first burn in I used some charcoal to break it in and burn off any oils from manufacturing.

Made 2 pies (pretty good) and attempted some "Bertucci's style" rolls that was a total fail. Really happy I held out on getting an Ooni until I could get a wood fired and not pellet fueled pizza oven. It was pretty cold and took a lot of wood to keep warm but once she had good coals going it was a nice little cooker. I will definitely get more use in the spring-fall and can see football Sunday pizza parties in our future.

(I hope you can see the pictures)

(https://lh3.googleusercontent.com/lp3ecdaNOoBpgaTcuBv9AUWXhCgrto2nkNad6HJbM-E3jMBk7TMwlUNdKMEK04enY6SVdAPos5mUoVSwoL0URiL8pIdhywy2exoLkXl091p-LPwjrKXHNhBQAqHNRv-WaCOeBV1G_g=w2400)

(https://lh3.googleusercontent.com/T3dB-Tb3CokCNZ-boO_YEZiN4i9km9QWhyHX1qEYhPwDy_Bu-HVlP2YQy-ZWFhKf-TNEkrC-xUxzukoPP0-RIOCUZA0lSt1rs0yMte_BaKc3k3oVOHhsL1LphNRR4Kfk49otF5dZlA=w2400)

Needed to be a little hotter, but we will get there.
(https://lh3.googleusercontent.com/wLrXR-ovdu_xtVb8S9np40lJsJb-5TCTEcFdMO-IM0_DdZ08bpn3hugX0iuPck9tf8Rjk_02XUGd0mSXjteHDnJqV1uT4jqNFE8L8_iBFvzGLkNCon13vH025Tz72Tm0nlUlY3K4rQ=w2400)

Tester with store bough pizza dough, as my CEO likes puffy pizza
(https://lh3.googleusercontent.com/WBWoXSor1QafnxH1E_mY4A1NYjDiqX5oR8I9hVoEZNkklgH3qvHZ2_7uv6OTlehbYJwmpz15XI7hL6-EEsQ_wpGJRckztIj2jP0B_L7muXORwAwkySVtt0jipk6BJj3bzal6d6bJVw=w2400)
Title: Re: Ooni Karu- First cook
Post by: TMB on February 11, 2020, 08:15:49 AM: Cant see the pictures :(
Title: Re: Ooni Karu- First cook
Post by: akruckus on February 11, 2020, 10:26:52 AM: Quote from: TMB on February 11, 2020, 08:15:49 AM
Cant see the pictures :(

fixed??
Title: Re: Ooni Karu- First cook
Post by: TMB on February 11, 2020, 10:30:11 AM: Quote from: akruckus on February 11, 2020, 10:26:52 AM

Quote from: TMB on February 11, 2020, 08:15:49 AM
Cant see the pictures :(

fixed??
YES! Looks good from here

I love my Ooni 2 just don't get to used it as much as I like
Title: Re: Ooni Karu- First cook
Post by: Pappymn on February 16, 2020, 03:56:24 PM: Beautiful. Love the char

Sent from my iPad using Tapatalk
Title: Re: Ooni Karu- First cook
Post by: RAD on February 21, 2020, 07:15:22 PM: :thumbup:
Title: Re: Ooni Karu- First cook
Post by: Walleyewacker on June 06, 2020, 04:01:57 PM: Sweet pizza’s and oven
Title: Re: Ooni Karu- First cook
Post by: RG on July 20, 2020, 05:44:17 PM: You know, it just dawned on me that this pizza oven bears the same name as the inventor of my favorite cooker ever, the KBQ. Bill Karu. Isn't that kooky? LOL
Title: Re: Ooni Karu- First cook
Post by: Tailgating is my game on July 20, 2020, 06:55:47 PM: I would eat that in a second
Title: Re: Ooni Karu- First cook
Post by: Roget on July 21, 2020, 07:41:30 AM: Good lookin' pies. :thumbup:
Title: Re: Ooni Karu- First cook
Post by: ACW3 on July 21, 2020, 04:17:01 PM: I found that a temp on my regular Ooni of no more between 500 and 600 degrees works pretty well, as long as I turn the pies 1/4 turn every 30 seconds or so. I also found that I couldn't "load" my pies up like I used to. A thin crust works best with minimal toppings.

Art
Title: Re: Ooni Karu- First cook
Post by: akruckus on July 22, 2020, 02:48:04 AM: Quote from: ACW3 on July 21, 2020, 04:17:01 PM
I found that a temp on my regular Ooni of no more between 500 and 600 degrees works pretty well, as long as I turn the pies 1/4 turn every 30 seconds or so. I also found that I couldn't "load" my pies up like I used to. A thin crust works best with minimal toppings.

Art

I found the lower temp works best too. I do try and get it ripping hot to begin with to heat the stone up but I try to maintain between 550-650. For a while we were using it every weekend, but recently its been too hot, or too great of thunderstorm chances to bring it out. I think we have some planned for this weekend. I'll try and post an update sometime next week.