The Ooni Fyra has been discontinued, but that does not necessarily make it a bad pizza oven. If you have found one second-hand or through a retailer that still has stock, it remains one of the easiest ways to cook pizza using a real wood fire.
The Ooni Karu is the current alternative if you are buying new. It takes more effort to manage with wood, but gives you far more flexibility because it can burn hardwood, charcoal or propane with an optional gas burner.
I’ve cooked extensively on both the Fyra and Karu. They make equally good pizza, so the real decision is whether you want the Fyra’s simpler pellet fire or the Karu’s broader fuel choice and current model options.
Editor’s note: The Ooni Fyra has been discontinued and there is currently no direct pellet-fired replacement. This comparison still explains what the Fyra is like to own and cook on if you are considering one second-hand. If you want to buy a new wood-fired Ooni, the Karu is now the range to look at for wood-fired pizza.
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Table of Contents
Quick Verdict
Both ovens make excellent pizza. The Fyra is easier to run on wood pellets, while the Karu offers more fuel choice and greater control.
Choose Ooni Karu if:
- You want to buy a new Ooni
- You want wood, charcoal or optional gas
- You want more control over the heat
- You want a choice of sizes
Choose Ooni Fyra if:
- You have found one at a low price
- You specifically want to use wood pellets
- You want less hands-on fire management
- You are happy making 12-inch pizzas
Also available at: Amazon
Ooni Fyra vs Karu: Key Differences
| Feature | Ooni Fyra | Ooni Karu | Does It Matter? |
|---|---|---|---|
| Availability | Discontinued | Currently available | The Karu is the straightforward choice when buying new |
| Main fuel | Hardwood pellets | Hardwood or lump charcoal | The Fyra is easier to feed; the Karu gives you more control |
| Gas option | No | Optional gas burner | Useful if you sometimes want completely fuss-free cooking |
| Fire management | Gravity-fed pellet hopper | Wood added manually | The Fyra requires less attention once the fire is established |
| Temperature range | Best suited to high-heat pizza | Easier to vary using charcoal, wood or gas | The Karu is better for cooking food beyond pizza |
| Pizza capacity | 12 inches | 12 inches or up to 16 inches | The Karu gives you more size choices |
| Door visibility | Tiny peephole | Solid door on Karu 12; glass on newer Karus | Glass is nicer to use but does not improve the pizza |
| Portability | Very light and portable | Compact Karus are portable; Karu 2 Pro is much larger | Choose a 12-inch oven if you plan to move it regularly |
| Pizza results | Excellent | Excellent | Neither consistently makes better pizza |
| Best reason to buy | Simple wood-pellet cooking | Fuel flexibility and current availability | Base your decision on how you want to run the oven |
What’s the Same?
The Ooni Fyra and Karu use different types of fuel, but the pizza-cooking process and finished results are very similar.
Both ovens can reach the extreme temperatures needed to cook Neapolitan-style pizza in around 60 seconds. Both use a cordierite baking stone, and both create the crisp base, quickly melted cheese and properly cooked toppings that are difficult to reproduce in a regular kitchen oven.
You will also need to learn the same basic skills whichever oven you choose.
The dough needs to move freely on your peel before launching. The pizza needs to be turned several times because the strongest heat comes from the rear. And you need to stay beside the oven because the difference between properly charred and burnt can be only a few seconds.
Neither oven includes the pizza peel you need to launch the pizza. A standard peel is essential. A smaller turning peel is optional, but it makes rotating the pizza considerably easier.
Most importantly, I have not noticed a meaningful difference in pizza quality between the Fyra and Karu.
The Karu is more flexible, but it does not make better pizza simply because it uses small hardwood pieces rather than pellets.
What’s Different?
Fuel Choice: Pellets or Small Hardwood Pieces?
The Fyra burns hardwood pellets like those used in a pellet smoker.
It does not need electricity. Instead, a tall hopper at the rear of the oven uses gravity to feed pellets into the firebox.
You light a small amount of pellets in the removable firebox, slide it into place and fill the hopper once the fire is properly established. A full hopper usually gives us around 20 minutes of burn time.
The Karu burns small pieces of kiln-dried hardwood, lump charcoal or a combination of the two.
You place the fuel in a tray at the rear and continue adding small pieces as the oven heats and while you cook.
Karu ovens can also run on propane when fitted with the correct optional gas burner. That burner is sold separately.
The Fyra is simpler if you specifically want to cook with wood. The hopper feeds the fire for you, and pellets are already cut to the correct size.
The Karu gives you more options, but those options only have value if you will use them.
Which Fire Is Easier to Manage?
The Fyra requires less active attention once the pellet fire is burning properly.
You still need to make sure the first pellets are well lit before filling the hopper. If the fire is weak at the start, the pellets may smolder instead of producing the strong flame needed for pizza.
Once it is established, however, the gravity-fed hopper does most of the work.
I mainly keep an eye on the pellet level and refill it when needed. One hopper gives us roughly 20 minutes, so we often only add pellets once while cooking a regular batch of pizzas.
The Karu requires more involvement.
Small pieces of hardwood burn quickly at pizza temperatures. You need to watch the flame and add more wood before it drops too far.
If the flame weakens, the top of the next pizza will cook more slowly. Leave it too long and the stone also starts losing heat.
It is not difficult, but it does require more attention than the Fyra.
Some people will prefer that. Tending the fire is part of the experience of cooking with real hardwood. Others will find that it becomes another job to manage while stretching dough, adding toppings and turning pizzas.
Can You Use Charcoal in the Karu?
The Karu can burn lump charcoal, but charcoal and wood serve different purposes.
Charcoal gives you a steadier and generally lower source of heat. Hardwood produces the strong flame needed to cook the top of a pizza quickly.
When using both, I prefer to establish the charcoal first and then add hardwood once it is burning.
The charcoal helps stabilize the temperature between pizzas, while the wood gives you the rolling flame needed for fast pizza cooking.
Charcoal alone generally does not create enough flame for properly cooked 60-second pizza. You will still need some hardwood.
However, charcoal becomes much more useful when cooking steak, burgers, bread, vegetables or desserts at temperatures below full pizza heat.
That extra control is one reason the Karu is the more versatile oven.
Does the Karu Gas Burner Make It Easier?
The optional gas burner gives the Karu a much easier cooking mode.
Instead of lighting and maintaining solid fuel, you connect a propane tank, ignite the burner and let the oven preheat.
That is useful for nights when you want homemade pizza without managing a fire.
However, the gas burner does not remain fitted alongside the wood-burning setup. You need to change the rear components when switching fuels.
It is not difficult, but it is not the same as having a permanent dual-fuel control that lets you switch instantly between wood and gas.
The gas burner also increases the total cost of the Karu.
If you expect to use propane almost every time, I would buy a gas-only Ooni instead. The Karu makes the most sense when you genuinely want to cook with solid fuel but would appreciate gas as a backup.
My Ooni Karu vs Koda comparison goes into that decision in more detail.
Which Is Easier to Light?
Neither oven is particularly difficult to start once you know the process.
To light the Fyra, place pellets and a natural firestarter into the removable firebox.
Light the starter and let the pellets catch before returning the tray to the oven. Once the fire is burning strongly, gradually fill the rear hopper and allow the oven to preheat with the door on.
Do not immediately fill the hopper over a weak fire. The pellets need enough heat and airflow to continue burning cleanly.
For the Karu, place several small pieces of hardwood or lump charcoal into the rear fuel tray with a natural firestarter.
Once the initial fuel is burning properly, add more in small amounts until you have a strong flame moving across the roof of the oven.
You can also use an electric firestarter with either oven if you prefer not to use firelighter cubes.
The gas burner is the easiest Karu setup, but with solid fuel, the Fyra takes slightly less work once lit.
Does the Karu Give You Better Temperature Control?
The Karu gives you more ways to control the heat.
The Fyra is designed primarily to create a very hot pellet fire for cooking pizza. You can adjust airflow and the amount of fuel, but it is most comfortable running hot.
The Karu lets you alter the balance between hardwood and charcoal.
Hardwood gives you the high flame needed for pizza. Charcoal provides steadier heat for foods that cook for longer. The optional gas burner adds an even more predictable heat source.
That flexibility matters if you want to use the oven for more than pizza.
If you only intend to cook 12-inch pizzas at full heat, the extra control is less important. The Fyra already does that job extremely well.
Does Either Oven Make Smokier Pizza?
Do not expect a large difference in smoky flavor between the Fyra and Karu.
Before using these ovens, I assumed that cooking over real hardwood would make the pizza taste noticeably smoked.
But pizza is usually in the oven for only around 60 seconds. That is not long enough for it to absorb a huge amount of smoke.
You may notice a slight difference between a pizza cooked over solid fuel and one cooked using the Karu’s gas burner. However, I have not found a meaningful taste difference between pellets in the Fyra and small hardwood pieces in the Karu.
Both are real wood fuels.
The bigger difference is the cooking experience.
With either solid-fuel oven, you get the smell of burning wood, visible flames and the atmosphere of cooking over a proper fire. That experience is real, but the pizza itself does not develop a strong smoked flavor.
Which Is Better for Cooking More Than Pizza?
The Karu is the better choice for cooking a wider range of food.
You can cook steak, burgers, bread, vegetables, sides and desserts in the Fyra using suitable cookware. However, its pellet fire is primarily designed to run hot.
The Karu’s charcoal option makes it easier to maintain steadier temperatures for food that needs longer than a minute.
The gas burner adds another controllable heat source, while the larger Karu 2 Pro gives you considerably more room for cookware, bread, meat and larger dishes.
The current Karu 2 Pro has a 17-inch-wide cooking surface and enough space to cook pizzas up to 16 inches. It also has a taller internal chamber than the compact models.
That extra space does not improve a standard pizza. It makes the oven more useful when cooking food beyond pizza.
Use a cast-iron pan or another suitable piece of cookware for meat, vegetables and anything that releases liquid or fat. You do not want those juices soaking into the pizza stone.
Which Pizza Size Should You Choose?
The Fyra was only available as a 12-inch oven.
That size works well for personal pizzas and gives everyone the opportunity to choose different toppings.
One batch of Ooni’s quick dough makes approximately six 12-inch pizzas. We have used that to feed four adults and three children by keeping pizzas coming.
Twelve-inch pizzas are also easier to handle.
They fit onto regular cutting boards and often fit onto normal dinner plates. Stretching, launching and turning a smaller pizza is less intimidating when you are starting out.
The Karu 12 and Karu 2 are also designed for pizzas up to 12 inches. The larger Karu 2 Pro can accommodate pizzas up to 16 inches.
The larger oven makes sense for bigger families, entertaining or cooking larger food.
However, it costs considerably more, takes up more space and is much less portable.
For most people making personal pizzas, 12 inches is enough.
Which Is More Portable?
The Fyra is the easiest oven of the two to move.
It weighs around 22 pounds, its legs fold underneath and its chimney can be removed. I have taken ours to other people’s houses many times.
The pellet fuel is also convenient to transport. You can carry enough for a pizza session in a small sealed container.
The Karu 12 and Karu 2 are still genuinely portable, although they are heavier than the Fyra.
Their legs fold and the chimney can be removed for transport. You also need to bring a supply of properly sized, dry hardwood or charcoal.
The Karu 2 Pro is a backyard oven rather than something I would want to transport regularly.
You can move it, but its extra size and weight make it far less convenient. If portability is an important part of the buying decision, choose one of the compact 12-inch models.
Also remember that using the Karu with propane means transporting the gas bottle as well as the oven.
Which Door Is Better?
The Fyra has a removable solid door with a very small peephole.
The peephole gives you a limited view of the pizza, but it is not large enough to watch the whole cook comfortably.
I generally count the seconds, remove the door to turn the pizza and then replace it.
The original Karu 12 also uses a solid door. It does not have the Fyra’s small viewing hole.
The newer Karu 2 and Karu 2 Pro have Ooni’s ClearView glass doors, allowing you to see the flame and food without opening the oven.
The glass is nicer to use, particularly when cooking food that takes longer than pizza.
However, it is not essential for 60-second pizza. Once you know your timing, counting and turning works perfectly well.
Is One Easier to Clean?
Cleaning is very similar on the Fyra and Karu.
Both produce ash when used with solid fuel. Once the fire is completely cold, remove and empty the fuel tray.
I often do this before the next cook rather than immediately after finishing.
If cheese, sauce or other toppings land on the stone, run the oven at a high temperature to burn the residue away.
Once the oven has cooled, gently brush or scrape away whatever remains.
Do not wash or soak the pizza stone.
You can wipe loose flour and ash away using a dry cloth or paper towel. I also turn the stone over occasionally so both surfaces wear evenly.
Both ovens gradually collect soot inside the chimney. Once it is completely cold, I occasionally wipe the inside using paper towels.
The Karu will be cleaner when used with the gas burner, but there is not enough difference between the two wood-fired setups to base your buying decision on cleaning.
Real Cooking Experience: Fyra vs Karu
Once the oven and stone are hot, the actual pizza-cooking process is almost identical.
Before launching, give the pizza a small jiggle on the peel. The whole base should slide freely.
If part of it sticks, lift the edge and work a little more flour or semolina underneath.
You want enough to prevent sticking, but not so much that flour rains onto the pizza stone. Excess flour burns quickly and can leave the underside of the crust black and bitter.
Launching looks more intimidating than it actually is.
Place the end of the peel just inside the oven, then use a quick forward-and-back motion to slide the pizza onto the stone.
After you have done it a few times, the movement starts to feel natural.
Once the pizza is inside, do not walk away.
The fire sits at the rear, so that side cooks much faster than the front.
I normally count around 15 to 20 seconds before removing the door and turning the pizza. I repeat this two or three times.
Three turns at roughly 20 seconds each usually gives us an evenly cooked pizza in around one minute.
A turning peel makes this considerably easier.The turning peel is smaller than a regular launching peel. You slide it beneath the pizza and use it to rotate the base while it remains inside the oven.
Without one, pull the entire pizza out with your regular peel, turn it carefully and launch it again.
The real difference between the Fyra and Karu is what happens between pizzas.
With the Fyra, I mainly watch the pellet level.
Once the fire is established and the hopper is feeding properly, the oven continues burning without much input. One hopper gives us around 20 minutes, so I normally only refill it once during a standard pizza session.
With the Karu, I am also watching the flame.
The small hardwood pieces burn quickly. I need to add more before the flame drops too far, otherwise the oven loses heat and the next pizza takes longer to cook.
There is more to manage, but the Karu gives you the satisfaction and control of tending a proper hardwood fire.
One Fyra quirk worth knowing about is that flames can shoot briefly from the rear vent when you remove the front door.
That backfiring is normal, but it means the oven needs plenty of safe clearance behind it. Never position it close to a wall or anything flammable.
Both ovens need adequate outdoor space around the rear fuel system.
Neither is especially difficult to cook on.
You may make a few oddly shaped pizzas, leave one side facing the flame too long or have a launch go wrong while learning. But the supposed huge Ooni learning curve is often overstated.
Does the Ooni Fyra or Karu Make Better Pizza?
Every time it has been a while since I cooked on an Ooni, I am surprised again by how good the pizza is.
That is not because I am an expert pizzaiolo.
Before buying my first Ooni, I had never made pizza dough. I did not know how to stretch it, and launching a topped pizza from a peel looked nearly impossible.
My regular kitchen-oven pizzas are also completely average.
But pizza from either the Fyra or Karu is different.
The high heat creates a crisp base without drying it out. The toppings cook properly, the cheese melts quickly and the crust develops the charred spots that are difficult to achieve in a kitchen oven.
In my opinion, it is better than our local takeaway pizza.
We have used the Fyra for regular pizza nights and taken it to other people’s houses to cook. We have also cooked extensively on the Karu.
I have not noticed a meaningful difference in the finished pizza.
Both produce crispy bases, properly cooked toppings and well-melted cheese.
The Karu’s greater flexibility does not make its pizza better. The Fyra’s easier pellet system does not compromise the result.
Choose based on how you want to create the heat, not which one supposedly makes better food.
Ooni Fyra vs Karu: Price and Value
The Ooni Fyra was one of the cheapest ways to get a real wood-fired Ooni. Now that it’s discontinued, value depends entirely on the price you find one for.
I still think the Fyra is worth buying if you find one second-hand or discounted for significantly less than a new Karu. It makes just as good a pizza, it’s easy to use, and the pellet hopper is still one of the simplest solid-fuel systems Ooni has made.
I wouldn’t pay close to the price of a new Karu for one, though. The Karu gives you more flexibility, is still fully supported by Ooni, and lets you cook with wood, charcoal or optional gas.
If you’re buying new, I’d choose between the current Karu models instead.
- Best value: Karu 12
- Best all-round choice: Karu 2
- Best premium option: Karu 2 Pro
Just remember to budget for the essentials. At minimum you’ll need a pizza peel, and many people also end up adding a turning peel, infrared thermometer, cover and, for the Karu, the optional gas burner.
Ooni Karu vs Fyra: Which Should You Choose?
Choose Ooni Fyra if:
- You have found one at a genuinely low price
- You specifically want a wood-pellet oven
- You prefer a gravity-fed hopper to adding wood manually
- You only need to make 12-inch pizzas
Skip Ooni Fyra if:
- You want to buy a current Ooni
- You want wood, charcoal and gas options
- You want the larger size
- It costs close to the price of a Karu
- You plan to cook more than pizza
Choose Ooni Karu if:
- You want a new model with warranty cover
- You want more control over cooking temperatures
- You want the option to add propane
- You want a choice of compact and larger models
Skip Ooni Karu if:
- You do not want to maintain a wood fire
- You expect to cook with gas almost every time
- You specifically want a pellet-fired oven
- You will not use its extra fuel flexibility
Also available at: Amazon
Which Current Model Should You Buy?
Because the Fyra has been discontinued, the Karu range is now the closest choice if you want an Ooni that cooks with real fire. Here’s the model I’d choose depending on what you’re looking for.
Ooni Koda Gas Models
🔥 CLOSEST FYRA ALTERNATIVE
IF YOU WANT: The closest 2nd generation alternative to the Fyra. It uses wood instead of pellets but offers the same compact size with more fuel flexibility.
💰 BEST LOWER-PRICED OPTION
IF YOU WANT: Multi-fuel cooking at the lowest price. I’ve cooked extensively on the Karu 12, and it’s still an excellent buy if you find it cheaper than the Karu 2.
🍕 BEST LARGE MULTI-FUEL OPTION
IF YOU WANT: More room to launch, turn, and cook larger pizzas. It’s also the best choice if you want to cook more than just pizza as a proper outdoor oven.
Final Verdict
The discontinued Ooni Fyra is still worth considering when you find one at a genuinely good price.
Its gravity-fed hopper makes it the easiest way to cook pizza with a real wood fuel without cutting and continually adding small hardwood pieces.
It requires no electricity, uses relatively little fuel and makes pizza every bit as good as the Karu.
But there is no direct pellet-fired replacement in Ooni’s current range, and I would not pay close to the price of a new Karu for one.
For most people buying new, the Karu is now the obvious choice.
The Karu 12 offers the lowest entry price. The Karu 2 gives most buyers the best balance of compact size, current features and multi-fuel flexibility. The Karu 2 Pro is worth the extra money when you want larger pizzas and intend to cook far more than pizza.
Choose the Fyra for its easier pellet fire.
Choose the Karu for its fuel flexibility and current buying options.
Do not choose based on which one supposedly makes better pizza. In my experience, both are capable of producing equally excellent results.
FAQs About the Ooni Karu vs Fyra
Is the Ooni Fyra discontinued?
Yes. The Ooni Fyra has been discontinued, and Ooni currently has no direct pellet-fired replacement in its US oven range.
You may still find a Fyra through another retailer or on the second-hand market.
Is a used Ooni Fyra still worth buying?
A used Fyra can still be worth buying if it is in good condition and significantly cheaper than a new Karu.
Make sure the oven includes its door, chimney, pellet hopper, fuel tray and baking stone. Check the stone for cracks and inspect the oven for serious corrosion or damage.
What is the main difference between the Ooni Fyra and Karu?
The Fyra burns hardwood pellets supplied through a gravity-fed hopper.
The Karu burns small hardwood pieces, lump charcoal or a combination of both. It can also run on propane with the correct optional gas burner.
The Fyra requires less fire management. The Karu offers more fuel flexibility and temperature control.
Which is better, the Ooni Fyra or Karu?
The Karu is the better all-round choice because it is currently available, offers several model sizes and can use wood, charcoal or optional gas.
The Fyra may be the better choice if you specifically want pellets, need a lightweight oven and find one for substantially less money.
Does the Ooni Fyra or Karu make better pizza?
Neither consistently makes better pizza.
I have cooked extensively on both and have not noticed a meaningful difference in the finished results.
Both can produce crisp bases, properly cooked toppings and excellent high-temperature pizza.
Does pizza cooked in the Karu taste smokier?
Not significantly.
Pizza usually cooks in around 60 seconds, which is not enough time to absorb a strong smoky flavor.
The wood fire changes the cooking experience and atmosphere more than it changes the flavor of the pizza.
Does the Ooni Karu include a gas burner?
No. Current Karu ovens burn hardwood and charcoal out of the box.
The compatible gas burner is sold separately.
Make sure you buy the burner designed for your specific Karu model.
Can you cook pizza in the Ooni Karu using only charcoal?
Charcoal alone usually does not produce enough rolling flame for properly cooked 60-second pizza.
For pizza, use hardwood or a combination of charcoal and hardwood.
The charcoal helps maintain steadier heat, while the wood provides the flame needed to cook the toppings and crust quickly.
Is the Ooni Karu harder to use than the Fyra?
The Karu takes more active attention when burning wood.
You need to add small pieces regularly and maintain a strong flame.
The Fyra’s gravity-fed pellet hopper manages more of the fuel supply for you.
Neither oven is particularly difficult once you have completed a few cooks.
Should I buy a Karu if I mainly want to use propane?
Probably not.
The gas burner is useful if you want both solid-fuel and gas cooking. But if you expect to use propane almost every time, a gas-only Ooni is usually simpler.
Read my Ooni Karu vs Koda comparison for a more detailed breakdown.
Which Karu should I buy?
Choose the Karu 12 if it is substantially cheaper and you do not care about the glass door or updated fuel tray.
Choose the Karu 2 if you want the best compact current model for regular 12-inch pizza.
Choose the Karu 2 Pro if you want larger pizzas, regularly cook for a crowd or intend to use the oven for meat, bread and larger dishes.
Which Ooni ovens have we personally used?
We have personally cooked on the Ooni Fyra 12 and the earlier Ooni Karu models, including the Karu 12.
I have not personally cooked on the newer Karu 2 or Karu 2 Pro. My comments on those ovens are based on their official designs and specifications and how they compare with the Karu ovens I have used extensively.
For more detailed hands-on experience, read my Ooni Fyra 12 review, Ooni Karu 12 review and Ooni Karu 16 review.
Kate Brown is the founder of Burning Brisket, where she shares hands-on smoker reviews, barbecue gear guides, and practical tips for backyard BBQ. She has cooked extensively on charcoal, pellet, electric, and kamado smokers, using real-world experience to help beginners choose the right equipment and make better barbecue at home. Her focus is honest, straightforward advice that makes smoking and grilling easier without unnecessary complexity.
