You are reading a single comment by @Philipflop and its replies.
Click here to read the full conversation.
-
Thanks so much all! More conflicted than ever now...
@dancing james would you have gone for the large koda (gas only) then in retrospect over the Pro?
Philipflop-
I’d probably go pro as it can be used more easily as an oven too. And it is a little more versatile. So if gas ran out I could switch to wood and carry on.
-
I've got a pro, and usually recommended the small koda and spend the extra money on accessories. On the few occasions I've cooked food other than pizza in it I'm sure gas would have been just as good.
dancing james
rj
My experience is wood was good but actually gas is better. Wood can create a higher temperature but is not as evenly spread so can burn. Also wood requires continual topping up. Given the temperatures the oven is at you don’t get any wood or smoke flavour. This rings true with my forays into smoking/bbq/outdoor grilling. Smoke flavour tends to be produced by incomplete oxidation of wood at lower temps which is not what is happening burning wood for pizza. NB I was burning wood and charcoal nor using an ooni wood pellet burner.
So gas is slightly slower but gives a more even cook and is less of a faff.