Essentials Guide
Chimney baffle and ceiling vent
The easiest way to regulate temperature in Ooni Karu 16 is through fuel management. The inbuilt chimney bae and ceiling vents
also allow for adjustments to be made to airflow and heat distribution through the oven.
Open chimney bae and ceiling vent - increases the draw of
air through the oven, creating more powerful flames and an
increased heat.
Closed ceiling vent and open chimney bae
- slows the heat
escape and allows for a billowing smoke eect before heat
leaves through the side channels.
Closed chimney bae - reduces the draw of air and flames.
Great for low-and-slow cooks.
ViewFlame™ Technology
Keep an eye on your creations with ViewFlame™ technology.
ViewFlame™ has been developed by our engineers to ensure
your door stays cleaner for longer, so you can see your pizza
cooking away while retaining heat within the oven.
To optimize ViewFlame™ make sure you follow these three
easy steps.
1. Little and often
Do not overfill the fuel tray - ensure you feed a steady
amount of fuel into the oven - little and often is always best
when firing with solid fuels.
2. Open things up
When cooking at high temperatures always ensure both
the ceiling vent and chimney bae are in the fully open
positions (refer to page x of essentials / manual for detail on
how to do this)
3. Sweet spot
We recommend firing Ooni Karu 16 to 450°C / 850°F for
best results when cooking Neapolitan style pizza.
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Are your pizza toppings cooking faster than the pizza base? Simply close the chimney bae to bring down the flames , which gives the pizza base
more time to cook.