Recent content by Annesse

Huh! We're in the same boat then! I like my brother's Ooni Coda but I feel that I want my own. I have no problems cooking on propane gas but you know the taste and brilliance of real wood smoke and all that stuff. Reviews helping to pull my thoughts together so I almost picked portable wood...

Would you be so kind and share if you'll find the recipe, please? Thanx in advance. :emoji_kissing_heart:

That's actually a great variant. Just make sure that you will have plenty of room to move around and it really will be perfect. :emoji_heartbeat:

Explaining is always harder than just understanding alone. :emoji_grin:

Guys who say that steel is a good choice are absolutely right. Steel pizza stones are usually lighter, warms up faster and never cracks. I personally purchased one right after I cracked previous while my brother was on vacation. He cooks well, never forbids to use his stuff, but also never tells...

Hmmm. It looks like a challenge for me. One great tasty challenge. Right now I'm trying to figure out if I could do the same with some other favorite veggies. :emoji_thinking:

Hello, dear. If it's still actual I'd say the gas-powered is better. Easy, simple, and I'd say the cost more than worth it. I really appreciate the portability and swiftness of Ooni Koda and I some times use it to roast snacks in it (pepper, sausages, onions, broccoli). My brother could've told...

Hah! Now I get it, thanks! Some jokes are too smart for me. :emoji_laughing:

I smoke bacon rarely but I do it more often with the fish (mackerel, salmon, eel). To be honest, I can't peek only one way to smoke -- both ways have their own tasty sides. Don't you think that it's funny how differently warm and cold smoke works?

I feel that there's fun somewhere out there but I can't get it. Would it be too stupid to ask for explanations?