Ooni Karu 2 Pro Multi-Fuel Pizza Oven - Wood and Gas Outdoor Pizza Oven with Pizza Stone & Integrated Thermometer, Pizza Oven Outdoor, Dual Fuel 16 Inch Pizza Maker, Outdoor Cooking Grill

We have been using this for a couple of months now. It was easy to put together. The 16in size has been more than enough room for the pizzas we have made. Heats up quickly and cooks pizzas in about 90 seconds. Compared to what other units can cost this is a great deal for what you get.

The Karu 16 pro is an amazing unit. I was using a different dual fuel pizza oven previously. On the Ooni the fuel container for wood / charcoal is large enough to get very high heat (easily over 1000). Can adjust the temp by closing one of the dampers. Fuel lasts a good deal of time (no rush reloading). Open the back and add more wood or charcoal. Like any wood fired oven, if you use poor quality wood, or too much at a time, it can smoke and soot up the class. Needs a little practice for wood management. On gas can easily get well over 900 with clean adjustable fuel. On low gas gets me over 600 (ballpark) perfect for a thin and crispy type pizza. Gas is far easier, gas attachment works great, runs clean and is very adjustable. Best of all, it runs / cooks well right out of the box. My other pizza oven needed a better stone for good results, and really never worked that good on wood. This is a very good pizza oven, that does not need upgrades to make the best pizza. Highly recommended. IMO - using a turning peel to mange the bake is 1/2 the fun of making pizza. A self turning unit would take away from the experience. The entire process is rather fun. I use the Ooni far more often than my Blackstone. Per the description this is a fairly heavy unit (over 60 lbs), and can be tough to move. That would be true if you keep it all together. But you can easily remove the stone (keep the original packing for the stone) and move the oven without the stone. With the stone removed, it's very portable. Honestly one of the better things I have purchased. Recommendation when just learning how to make Pizza, consider cooking at lower temps. At over 900, things move really fast. You can go from near perfection (browning) to some char is just seconds. Some pizza styles actually work better at lower temp. You can get it hot, launch the pizza, and turn it down for a slower cook. Some of my best pizza's were launched 725 +_ and then turned down. If needed, turn up the gas mid cook.

Great pizza oven, easy to set up and use.

The media could not be loaded. Hello there.This oven is my second Ooni pizza oven. My first one was the Koda 12, which I still have, but I decided to upgrade to something bigger and multi-fuel.In my limited experience, having a bigger oven makes everything easier. The same 10-inch pizza is easier to handle when the oven is wider, and your experience, like mine, is lacking.Another thing I wanted to try was wood or charcoal. I ended up trying both at the same time. Yes, gas is easier, but once you get the hang of the charcoal or wood combination, the whole experience is better. Use charcoal for consistency and wood, one or two sticks, with each pizza to achieve a good flame. Gas is more convenient, and charcoal/wood is more aromatic and fun; this oven can have both!It took me about 30 minutes to get the stone to 900 degrees F, but only two or three minutes to properly cook a pizza.The build quality is excellent, as you might expect. The digital temperature display looks nice, and I believe this pizza oven is worth it. You can't go wrong with an Ooni oven, especially with this one. I highly recommend it.!Thank you, so much for reading.

Great oven I do recommend

This is a great oven. I love using it and it's lot's of fun. I have the gas burner and have yet to try the fire basket, but looking forward to trying it.The oven has been holding up well and makes great pizzas and other things like steak on a cast iron pan.

Good quality oven but way over price for made in China pizza oven

Love it. Have already used it numerous times and have only had it for a month. You have to be careful if you are using high temps and dont have experience. I find that using gas at about 600 -650F works great, and is forgiving enough to not result in a bunch of burned pizza.