Ooni Karu Wood and Charcoal-Fired Portable Pizza Oven

We have always made our pizza on the grill - it has worked okay but the Ooni Karu was a game changer. As suggested, before having people over and cooking pizza with it, I fired it up and tested the wood use, how often to add wood and experimented with different sizes of wood. This greatly helped with our first use where we invited many people over. We cooked about 10 pizza's that night. Each pizza was a success but some better than others. It will take some time to learn how to keep the stone at the desired temp along with how much wood to add for the top flame.
The books that came with the pizza oven added great suggestions. We have Oak Brush in our back yard so we were able to cut/split into 6 inch x ¼ sections and use dried out pieces of that for our fuel source. It was amazing how little wood it took to keep the Ooni Karu hot and cooking for a full hour. I saw a recommendation to add small amounts of wood often (vs a lot at once) and to add wood about 3 minutes prior to each pizza to make sure a nice healthy flame was over the pizza while cooking. Great Suggestions!
I was worried where I would store the pizza oven but the chimney removes easy and the feet fold in so we were able to store the pizza oven under our grill while not in use.
I debated on ordering the propane attachment with the worry the wood would be too difficult to keep up with and maintain. Heck, it was simple. I do not see a need for the propane attachment.
Getting the pizza off the peel and into the oven provided a bit of a challenge at times as I tried to figure out the correct amount of flower to use on the peel. I saw a video from Ooni to blow under the dough to release it from the peel.. This was a life saver.
Overall, the hardest part of cooking with the Ooni Karu was overthinking everything – It proved to be very simple, very fun, memories for all and excitement of, “when can we use this next”.