Ooni Koda 16 vs. Karu 16 | A Comparison Video

are you having a hard time trying to decide between the unicode 16 and the unicaro 16 it's a tough decision i know in this video i'll run through the specs for each oven i'll do some tests like comparing the preheat times and the recovery time between pizzas then i'll demo baking a pizza in each oven and finally i'll tell you what i think the pros and cons are for each model if this information sounds good to you i hope you keep watching and let's get right into it so for the unicode 16 the exterior dimensions are 23.2 inches wide by 25 inches deep by 14.7 inches tall that's 63 by 58 by 37 centimeters for everybody else in the world that uses the metric system for the interior of the oven dakota has a cooking surface of 16 inches front to back and side to side that is uh almost 41 centimeters in metric the stock corduroid stone that comes with the cota is just over a half an inch thick it's about 15 millimeters the oven comes with a unique l-shaped burner that runs at 29 000 btu so that's pretty hot the legs on this cota fold up which make it a snap to transport you can also buy a bag that has a handle on it makes it that much easier to take it to your friend's house or with you camping if you decide to make pizzas on the road the koda 16 comes with a built-in gas ignition it's like a dial on the side of the oven over here so that's not sold separately and the hose is also included in the box one more thing the exterior of this koda 16 is built with a powder coated carbon steel shell makes it very durable i've had this oven for about a year and a half i've baked a ton of pizza in it and i gotta say it still looks pretty darn good and now on to the cairo 16 this is a newer oven from uni the exterior dimensions are 20 inches wide by 33 deep by 32 inches tall that's mainly because of this chimney right here for metric that'd be 50 wide by 83.7 deep by 81.2 centimeters tall i think i got that right the unboxed weight of this oven is about 62 and a half pounds or 28.4 kilograms the interior cooking surface is a little larger than the coat of 16. it's 16.7 inches deep by 16.7 inches wide and metric that's almost 42 and a half by 42 and a half centimeters the stock quarter right stone that comes with the carrots pretty much the same thing that you get in the cota there's two pieces in this one though there's one that sits under the burner tray or underneath the gas attachment you know whichever one you're using it's also just over half an inch thick or about 15 millimeters now the cairo 16 it's a multi-fuel oven right out of the box you can burn wood charcoal or a combination of both if you buy the gas burner attachment that's sold separately you can run propane so you have options with this particular oven as opposed to the coda that's just gas only now the carrier 16 comes with a door you see me open this a few times already and this just helps with heat retention and to better insulate the oven has a nice piece of glass on the front here that just allows you to keep an eye on whenever you're cooking pretty cool you've got a display down here that gives you the internal temperature of the oven not the stone temp but the ambient temperature and i believe that's the first time uni's offered that as a feature on one of the products in the back here you have a hatch and this is where you would add charcoal or wood if you're using that type of fuel and it also allows you to keep an eye on the gas burner if you have that attached the carriage 16 also has fold up legs but it's much heavier so far less portable and finally the exterior of this oven is built with a powder coated carbon steel shell and there's some areas that have stainless steel on it too the inside appears to be stainless steel all right that pretty much covers the specs for the koda 16 and the kero 16. let me fire both of them up and we'll bake some pizza sound good so to fire up the coat all you have to do is make sure your propane's on and then turn this knob and boom it's on now to fire up the kero 16 there's a few additional steps you need to take first thing is remove the chimney cap you're going to do this when you're baking with any type of fuel like wood charcoal or gas then you're going to adjust this baffle right here horizontal that's closed vertical is open when you're cooking with gas like i'm doing in this video you want that baffle totally open last thing make sure that the ceiling vent is to the right it's all the way open when cooking with gas wood charcoal you can adjust this to control the heat in the inside of the oven now just pull the hatch make sure the front door's still open and for the dial and gas burner just push that in turn it counterclockwise until your click and the flame should light up hold it in for a second and then let it go and the carrow is now lit you put the hatch back on close the front door and that's it now we just gotta wait for these ovens to come up to temp and then we'll bake some pizza all right quick temp check we are at 830 820 840 right this oven took 25 minutes to get up above 825 degrees fahrenheit that's what i consider ready to roll that's about 441 degrees celsius so take note of that all right first pizza going down in the coat of 16. drop this heat a little bit all right let's take it out what do you guys think of that good looking pizza all right this pizza took a little over two minutes to cook in that kota 16. outer crust looks nice golden brown some leopard spotting going on there let's have a look at the base you see that pretty nice a little darker i think still with an acceptable range though for sure and this is called a fig and pig pizza or a pig and fig you know doesn't really matter whatever you want to call it it has fresh figs on it some fig preserves or in this case i have fig chutney that my stepmother made me absolutely delicious by the way i have some prosciutto de parma you could also use bacon or some other cured pork product there's fresh mozzarella on here and parmesan okay now you'd finish this pizza with a little bit of a fresh arugula that's pretty typical i'm not gonna put that on there right now because it'll just wilt let's cook a pizza in the keru 16 and then we'll get that out and compare these pizzas side by side before i finish them off and give them a taste all right let's see here we are temping out at 8 35 8 36 somewhere in there that's perfect now that took the same amount of time to preheat about 25 minutes so these ovens are very similar in that fashion okay let's bake the pizza and see how long it takes to cook all right what do you guys think of this one man i know that one's looking better to me all right check that out it's a good looking pizza man nice and golden brown all the way around even on the inside of the crust here i'm seeing some even coloring going on not as much with the pizza that was cooked in the unicoda underneath good looking crust underneath there about just as dark as the other pizza maybe a little too dark for some pretty good for me though the cheese and the toppings look fantastic this pizza took 90 seconds to cook that's a full 30 seconds faster than the one that i baked in the kota 16. now let's talk recovery time well with the carrot 16 there is none i could fire a second pizza immediately but with the code of 16 it usually takes two to three minutes for that stone to come back up to temp before i can launch a second pizza let's put these two pizzas side by side i'll finish them off with a little fresh arugula a little drizzle of extra virgin olive oil cut into them we'll look at the inner crust give them a taste and i'll sum everything up all right finish this off a little fresh arugula there we go that's good this one over here yeah just like that some extra virgin olive oil perfect here's crust from the kota 16 bake and now crust from the caro 16. moment of truth i love the play on salty and sweet with the prosciutto and the figs fantastic then you get that little peppery bite from the fresh arugula absolutely love it i guess i should finish up here by going over some pros and cons for each oven let's do that real quick let's start with some pros for the koda 16. out of the box it's ready to go all you got to do is slide that stone in connect the oven to gas turn it on let it heat up and you're ready to go with the carrot 16 there's some assembly required the ignition switch on the koda 16 is on the right hand side of the oven that makes it really easy to reach over adjust the heat and the flame and manage your pizza at the same time when baking on the carrot 16 with a gas attachment the dial is located all the way in the back of the oven makes that whole process a lot more difficult the koda 16 is much lighter than the kero 16 20 pounds lighter actually and it's more compact so storage is a lot easier and then you know because it's lighter it's easier to transport let's say if you're going camping or you want to bring it over to a friend or family member's house to bake some pizza some folks will really appreciate that and finally that koda 16 is very nimble on gas consumption uni estimates that it burns about 1.3 pounds of propane per 10 pizzas all right how about some cons well first it only burns propane you don't have the option to burn wood or charcoal or a combo that might not be very important to some folks but it's important to point out i did experience a lag in recovery time with the koda 16. it usually took a couple of minutes for that stone to come back up to temp before i could launch my next pizza after baking with both ovens i kind of found that the koda 16 isn't quite as forgiving as the karo 16 when baking pizzas with gas i think that's important to point out because baking pizza in an oven like this isn't exactly a piece of cake there is a learning curve so folks might pick it up a little quicker on the kero 16 than on the koda 16. onto some pros for the kero 16 first it's a multi-fuel oven you can burn wood charcoal a combo or buy the attachment and run gas for recovery time i didn't really experience any with the carrot 16 but please keep in mind i baked one pizza and then checked the temperature of the stone directly afterwards i don't know if it would be any different after four or five pizzas another pro and i've said this earlier i feel like the caro 16 is much more forgiving when baking pizza i don't know if it's the the additional distance between the flame and the pizza as opposed to the dakota there's just not quite as much room there or it's the front door on this oven not sure but it's definitely easy to bake pizza in an awesome thing i experienced with this oven is i didn't have to adjust the heat at all i just kept it on high the entire time and baked my pizza whereas with the coda i'm constantly fiddling with the ignition switch adjusting the flame up and down as i bake and finally the karo 16 is the only oven of its kind that's been recommended for domestic use by the avpn which is the international authority on true pizza napolitana i think that's pretty cool and it might be important to some folks others not so much okay let's move into some cons for the cairo 16. first i gotta point out that with the gas attachment this karo 16 does not fit on a standard 31 inch deep table pushed up against the wall you have to back the table out a little bit and for me because my table is not super sturdy that's an issue it feels kind of wonky the table rocks around a little bit because it's not reinforced by being pushed up against the back wall so i've got to figure out a different setup over here very important to point that out the kero 16 is also much heavier than the koda 16 which makes portability an issue in fact i don't find myself moving this oven anywhere it just sits on my back deck in terms of gas consumption this karo 16 is an absolute hog uni estimates that it burns 4.9 pounds of propane for 10 pizzas that's three times as much as the koda 16. for some folks that might be a deal breaker finally and i know it helps with insulation having to open and close a door multiple times when baking a pizza is a real pain in the butt for me drives me absolutely nuts and the last con again it relates to the door there's glass on it it's nice to be able to look in the oven when you're baking a pizza but it makes this piece of equipment much more fragile than the koda 16 because of the glass that's pretty much it i hope you guys found this video useful and informative if so give me a like subscribe if you want to i'll catch you next time

Channel: Kitchen & Craft

Views: 282,169

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Id: lZxASPWusMA

Length: 13min 26sec (806 seconds)

Published: Sun Nov 14 2021