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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-25-2020, 03:03 PM   #16
Servo
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Looks like you need really small wood to load it up. Are you splitting / chopping wood to get it going? This looks intriguing but I don't want to have to be a lumberjack on the side when I want pizza so I'm interested in how much work you have to do.

Looks awesome though, on my radar for sure.
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Old 01-25-2020, 03:14 PM   #17
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Yep, here’s the recommendation from the manual



For the larger pieces you have to angle it in but it burns. I have a bunch of pieces already using my kindling cracker so it’s not a problem.

It also runs on lump charcoal.
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Old 01-25-2020, 07:18 PM   #18
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Quote:
Originally Posted by KORND4WG X View Post
Yep it fits but will roll with wood for awhile
I have the Pro, and just got the gas attachment. I much prefer the taste with wood. The gas is convenient for some quick cooks.
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Old 01-25-2020, 07:20 PM   #19
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Dang! It was too windy today to try out my Ooni Karu.
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Old 01-26-2020, 09:27 AM   #20
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I see the manual says "Always use kiln-dried hardwood for best results." I never have kiln-dried around. It that was you experienced Ooni users burn?
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Old 01-26-2020, 02:25 PM   #21
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Wow, just fired her up. Lump base with cherry and pecan. Burns like a champ. No practice needed.
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Old 01-27-2020, 05:18 PM   #22
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Quote:
Originally Posted by bowhnter View Post
I have the Pro, and just got the gas attachment. I much prefer the taste with wood. The gas is convenient for some quick cooks.
Would like to hear more your thoughts as an experienced user of wood in the ooni. I too may stick with wood as mentioned below it is very easy to manage.

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Wow, just fired her up. Lump base with cherry and pecan. Burns like a champ. No practice needed.
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Old 01-27-2020, 07:04 PM   #23
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Quote:
Originally Posted by KORND4WG X View Post
Would like to hear more your thoughts as an experienced user of wood in the ooni. I too may stick with wood as mentioned below it is very easy to manage.
I’m not that experienced, only had this for month and a half. Used About 6-8 times with wood.

I found out that it takes a little longer to heat up with wood, and it takes me about an extra 60-90 seconds to cook with wood too. But I have not mastered exactly when to add extra sticks for optimum heat.
For me, I would rather cook the pizza 2.5 - 3 minutes with wood over 90 -120 seconds with gas.
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Old 01-27-2020, 09:20 PM   #24
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Quote:
Originally Posted by bowhnter View Post
I’m not that experienced, only had this for month and a half. Used About 6-8 times with wood.

I found out that it takes a little longer to heat up with wood, and it takes me about an extra 60-90 seconds to cook with wood too. But I have not mastered exactly when to add extra sticks for optimum heat.
For me, I would rather cook the pizza 2.5 - 3 minutes with wood over 90 -120 seconds with gas.
2-3 minutes is probably my minimum cook time anyway as I just use regular bread flour. I guess that explains the wood fired flavor you can get and why you prefer it to gas.
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