MacKenzie Posted February 22, 2017 Report Share Posted February 22, 2017 I am sure glad you have your KK up ready to fire but sorry to hear you are going on vacation. Guess we will just be kept in suspense until you return. Quote Link to comment Share on other sites More sharing options...
Steve M Posted February 22, 2017 Report Share Posted February 22, 2017 I love your setup and the new KK looks great. Quote Link to comment Share on other sites More sharing options...
cschaaf Posted February 23, 2017 Report Share Posted February 23, 2017 Only a KK could make someone sad about having to go on vacation. 1 Quote Link to comment Share on other sites More sharing options...
WillB Posted November 9, 2023 Report Share Posted November 9, 2023 Great story on change of heart. I am in a similar position. I started Gozney, then Big Joe…. And so on until I came across a KK. now I’m tossing up do I go a Gozney for pizza and a KK or just the KK. KK already a big step up so doubling triples my initial planned investment. Anyway, enough about me. now you have your KK, how has your experience been? 1 Quote Link to comment Share on other sites More sharing options...
Dennis Posted February 18 Report Share Posted February 18 On 11/9/2023 at 10:20 AM, WillB said: Great story on change of heart. I am in a similar position. I started Gozney, then Big Joe…. And so on until I came across a KK. now I’m tossing up do I go a Gozney for pizza and a KK or just the KK. KK already a big step up so doubling triples my initial planned investment. Anyway, enough about me. now you have your KK, how has your experience been? Hey W Glad to see a reply after this was posted 6 years ago. I like your W have been considering an upgrade from my BGEXL. I have used the BGE for almost 23 years in total. Also thinking which KK is the ideal size. Its just the two of us now so thought the 23 Ultimate would do however, like the idea of two zone grilling not very user friendly on the BGE. Please share how you made your decision? TIA Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 24 Report Share Posted February 24 (edited) Regarding making pizzas (Neapolitan style primarily) in a KK versus a more dedicated pizza oven (Ooni Karu 16 the past 2-years here): It would take about 90-minutes to get my former 23" KK's dome fully heat soaked to 800º +/- to get good reflective heat radiation coming down onto the pizza. Whereas the Ooni Karu 16, using oak or hickory, sits at 800ºF +/- in about 45-minutes and has flame lick from the top resulting in superior cornicione dough rise/bloom and overall airiness/texture of the crust. If you're a Neapolitan pizza snob like me, you really need both: A KK and a real wood fired pizza oven (IMHO after using the Karu 16 for 2-years...is not a "real" pizza oven but save that conversation for another thread). Edited February 24 by dstr8 Quote Link to comment Share on other sites More sharing options...
