Reviewed by Valery Grin · · updated June 2, 2026
Ooni Karu 12 Multi-Fuel Pizza Oven (Gas, Wood & Charcoal)
The flavour of wood, your way
From€299
Amazon price as of June 2, 2026
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- Material
- Acero inoxidable / piedra de cordierita
- Warranty
- 5 años con registro
For anyone who loves the kamado for real fire, the Karu 12 speaks the same language: wood and charcoal for flavour, optional gas for the days you're in a hurry.
The Karu 12 is the Ooni for those who can't imagine pizza without the aroma of real combustion. It burns wood or charcoal in the rear chamber and lets that subtle smoke season the dough, just as a kamado perfumes a rib. In philosophy it's the model closest to the fire you already command: it asks for attention, rewards skill, and delivers character that gas can't imitate.
Its great advantage is flexibility. On a weeknight, with an optional gas adapter, you light up and cook without managing embers; at the weekend, with wood, you take your time and chase flavour. Few outdoor cookers let you choose between convenience and craft with the same appliance.
The 12-inch format keeps it compact and manageable, ideal for complementing a kamado without crowding the terrace. Where the kamado does its slow cook, the Karu 12 delivers the 500 °C hit with the fire flavour that defines a wood-fired Neapolitan. Two different fires for two different results.
The natural choice for the true-fire lover who wants wood-flavoured pizza without giving up the quick gas option.
Pros
- Real wood and charcoal flavour
- Gas option via adapter for rushed days
- Compact, complements a kamado well
- Reaches the 500 °C of a Neapolitan
Cons
- Managing wood takes practice and attention
- Gas adapter sold separately
- 12" mouth limits you to individual pizzas
For you if…
For the ember cook who values smoky flavour and enjoys managing the fire.
Not for you if…
Not for those who want to light and forget, nor for large-format pizzas.
Specs
- Material
- Acero inoxidable / piedra de cordierita
- Warranty
- 5 años con registro
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Complete your pizza kit
Frequently asked questions
What fuels does it take?
Wood and charcoal as standard, and gas via an optional adapter sold separately. You can alternate depending on the day and the result you want.
Does wood really change the flavour?
Yes. Wood combustion leaves a subtle smoke and a char that gas doesn't reproduce; it's the main reason to choose the Karu over a Koda.
Is it harder to use than a gas oven?
A little: you light, feed the fire and read the flame. For the kamado cook it's familiar ground and part of the pleasure.
How do you clean it after using wood?
Remove the cold ash from the rear chamber and dry-brush the stone. Stains on the stone burn off with the oven's own heat.
Is it a good complement if I already own a kamado?
Very good: it shares your real-fire language and covers fast 500 °C wood-flavoured pizza, which the kamado can't do comfortably.