The Ooni Koda and Ooni Fyra were two of Ooni’s easiest ovens to compare because they answered two very different questions.
Do you want the simplest gas-powered Ooni you can buy, or do you want a small wood-fired oven that runs on pellets?
I’ve cooked on both, and both can make incredible pizza. But now that the Fyra has been discontinued, the smarter buying decision for most people is whether to buy a current Koda, look for an older Fyra at the right price, or move to the Karu range if you still want real fire.
Editor’s note: The Ooni Fyra 12 has been discontinued in the US, with no direct pellet-fired replacement in the current Ooni range.
This comparison is still useful if you already own one or find one available, but for most buyers today, the Koda range is the easier current choice.
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Table of Contents
Quick Verdict
Both ovens make excellent pizza — the decision is whether you want easy current gas cooking or the older pellet-fired Ooni experience.
For most people buying today, you’ll need to look at the Ooni Koda range because the Fyra has been discontinued. Don’t go go hunting for a Fyra unless you really want the pellet-fired setup.
Choose Ooni Koda if:
- You want the easiest Ooni to use
- You want a current model with multiple size options
- You want less mess and no ash
- You want gas-only convenience
Choose Ooni Fyra if:
- You find one second-hand
- You specifically want pellet-fired pizza
- You cook in a windy spot where gas flames can blow out
- You don’t mind more hands-on cooking
Also available at: Amazon
Ooni Karu vs Fyra: Key Differences
| Feature | Ooni Koda | Ooni Fyra | Does It Matter? |
|---|---|---|---|
| Fuel type | Gas | Hardwood pellets | This is the main decision. Koda is easier. Fyra gives you a real fire cooking experience. |
| Current availability | Current Ooni range | Discontinued | Koda is the safer choice if you want a model with ongoing support and availability. |
| Size options | Available in multiple sizes depending on model | 12″ only | Koda gives you more flexibility if you want larger pizzas or more cooking space. |
| Ease of use | Connect gas, turn dial, preheat | Light pellets, manage airflow, fill hopper | Koda is easier, especially for quick family pizza nights. |
| Cooking style | Simple gas heat | Pellet-fired wood-style cooking | Fyra feels more like traditional fire cooking, while Koda focuses on convenience. |
| Flavor | Clean gas heat | Slight wood-fired character | The difference is smaller than many people expect because pizza cooks so quickly. |
| Wind performance | Gas flame can blow out in strong wind | Pellet fire is less affected | Fyra has an advantage if you regularly cook in exposed, windy areas. |
| Cleaning | Minimal ash and soot | More ash, soot, and chimney cleaning | Koda is noticeably easier to maintain. |
| Cooking visibility | Open front design | Door with small viewing opening | Koda is easier for beginners because you can watch the pizza more easily. |
| Portability | Smaller models are easy to move, but you need gas | Compact oven plus pellets | Both are portable, but the fuel you carry is different. |
| Best current alternative | Koda 2 / Koda 2 Pro / Koda 2 Max | Karu 2 / Karu 2 Pro if you want real fire | Karu is the closest current option for fire cooking, but it is more hands-on than Fyra. |
What’s the Same?
The most important thing to know is that both the Koda and Fyra can make excellent pizza.
They both get very hot. They both cook fast. They both use a pizza stone. They both need practice with launching, turning, and timing. And both are a huge upgrade from trying to make pizza in a regular kitchen oven.
You will need a pizza peel with either oven. Ideally, you’ll have more than one peel if you’re making a few pizzas because it lets you set up a bit of a production line.
You’ll also need to learn how to stretch the dough, flour or semolina the base enough so it does not stick, and give the pizza a little jiggle before launching it into the oven.
Neither oven magically removes the learning curve. But I do not think the learning curve is as bad as some people make it sound.
My first pizza was overcooked. The second was undercooked. The third was good enough that it barely made it to the table.
That was pretty much it. After that, it was just small adjustments.
What’s Different?
Fuel Choice
The Ooni Koda runs on gas.
That is the big reason to buy it. You connect the gas bottle, turn the knob, let it preheat, and start cooking. There is no fire tray, no pellet hopper, no soot, and no ash.
The Ooni Fyra runs on hardwood pellets.
You fill the fuel tray with pellets, light a firestarter, wait for the fire to catch, slide the tray back into the oven, and then fill the rear hopper so the pellets gravity-feed into the fire.
You fill the fuel tray with pellets, light a firestarter, wait for the fire to catch, slide the tray back into the oven, and then fill the rear hopper so the pellets gravity-feed into the fire.
It is still pretty simple for a wood-fired oven. You are not splitting logs or constantly feeding sticks into the back. But it is not as effortless as turning on the Koda.
That is why this comparison was always really about easy gas vs easy-ish wood-fired.
Now that the Fyra has been discontinued, the current Ooni range does not have a direct pellet replacement. If you want real fire in a current Ooni, you are looking more at the Karu range. I’ve got a separate Ooni Fyra vs Karu comparison for that decision.
Ease of Use
The Koda is the easiest Ooni to use.
That was true when I first compared these ovens, and it is still true now. Gas is just simple. You turn it on, let the stone heat up, launch the pizza, turn it as it cooks, and pull it out.
There is less to think about before you start and less to clean once you’re done.
The Fyra is still easy compared with a lot of wood-fired ovens, but it asks more of you. You need to light the pellets properly, keep the door on while it heats, make sure the hopper is feeding well, and keep an eye on the fire.
A full hopper gives you about 20 minutes of burn time. When cooking a round of six 12-inch pizzas, we generally burn through about one and a half hoppers of pellets, giving the stone a couple of minutes to heat back up between pizzas while we get the next one ready.
That is not hard. But it is another job.
If you want pizza with the least thinking possible, get a Koda.
Starting the Ooni Koda vs Fyra
Starting the Koda is as easy as connecting the gas bottle and turning the knob.
Set the temperature to max, or close to max, and let it heat up. Once the stone is hot enough, you can start cooking.
Starting the Fyra takes a bit longer.
You remove the fuel tray and grate, fill it with good hardwood pellets, add a firelighter, light it, and slide the tray back into the oven. Once the fire is burning properly, you fill the pellet hopper and let the oven heat with the door on.
The cap on the pellet hopper doubles as a scoop, which is handy.
The Fyra is not difficult to light, but it is a more involved process. If you’re trying to get dinner going fast with kids asking when pizza will be ready, the Koda is easier.
Cooking Visibility
The Koda is easier to watch while cooking because the front is open.
You can see the crust browning, the cheese bubbling, and the side closest to the flame starting to color. That makes it easier to judge when to turn the pizza, especially when you are learning.
The Fyra has a door.
The door helps hold heat in, and you keep it on while heating and cooking. But it means you are watching through a small peephole instead of simply looking into the oven.
You also need to remove and replace the door between turns.
That is not a dealbreaker. You get used to it. But it does make the Fyra feel more hands-on than the Koda.
The Fyra can also backfire when you open the door. This is normal because you are suddenly giving more air to the fire. But you do need clearance behind it so the flames are not scorching anything nearby.
Wind Performance
This is where my personal choice got more complicated.
I originally thought I would prefer the Koda because I have lots of young kids, and easy is always preferable. But it gets really windy where I live, and the gas flame on the Koda can blow out.
The Koda has a safety valve that shuts the gas off if the flame goes out, which is good. But it has still held up my cooking a few times when the flame blew out mid-cook or when the oven was not heating properly and I did not notice straight away.
When that happens, the stone cools down too. You do not just relight and instantly carry on as if nothing happened.
The Fyra does better in that kind of wind because it has a real pellet fire going inside the oven. It can still be affected by weather, but I have found it less annoying in windy conditions than the gas flame blowing out.
That is a big reason the Fyra ended up sitting beside my pellet smoker as my go-to pizza oven for a while.
If you cook somewhere sheltered, I would not let this push you away from the Koda. But if your backyard gets windy, it is worth thinking about.
Size and Cooking Space
The Fyra was only ever available as a 12-inch oven.
At first, I thought 12-inch pizzas would feel a bit small. But they are actually a really practical size. They fit on a regular cutting board, fit on a regular dinner plate, and work well as individual pizzas or pizzas to share.
For most families, 12-inch pizzas are enough because you are cooking them so quickly.
The Koda gives you more choice.
The older Koda 12 is the compact gas option. The Koda 16 gives you more room to launch, turn, and make larger pizzas. The newer Koda range gives even more choice again, including larger current models for people who want more cooking space.
The Koda 16 is also different from the Koda 12 because it has an L-shaped flame. That gives you heat from two sides, so you can get away with fewer turns than you do in the smaller oven.
If you want a larger pizza oven, the Koda is the obvious choice.
Flavor
A lot of people assume the Fyra will make a much smokier, more obviously wood-fired pizza than the Koda.
I thought that too.
But the actual flavor difference is smaller than I expected.
Pizza cooks so quickly in an Ooni that it does not sit in the oven long enough to absorb a huge smoky flavor. You might get a slight wood-fired taste from the Fyra if you are thinking about it, and it is nice having that woody smell in the air while you cook.
But if you gave me a pizza from the Koda and one from the Fyra side by side, I would not be confident picking which was which.
I made my extended family taste-test both as well, and no one really noticed a major flavor difference either.
So, if you are choosing the Fyra only because you expect a strong smoky pizza flavor, I would not base the decision on that.
The real fire changes the cooking experience and the atmosphere more than it changes the final pizza.
Real Cooking Experience
Cooking on the Koda feels simple and fast.
You preheat the oven, launch the pizza, watch the side closest to the flame, and turn it when the crust starts to brown and bubble. On the Koda 12, you need to turn the pizza a few times because the flame is at the back. On the Koda 16, the L-shaped flame means you do not need to turn it as often.
The main thing with the Koda is that everything happens quickly. That is good because dinner can be fast. But it also means you need to stay beside the oven and pay attention.
The Koda can burn the crust if you leave it too long near the flame. I generally like doing about three turns on the smaller ovens, leaving the pizza for roughly 20 seconds each time.
Cooking on the Fyra feels more involved, but not in a bad way if you enjoy the fire side of cooking.
You light the pellets, let the hopper feed the fire, cook with the door on, and peek through the small hole to see what is happening. When it is time to turn the pizza, you remove the door, turn the pizza, and put the door back on.
You can use a turning peel, or you can take the whole pizza out with a regular peel, rotate it with your hands, and slide it back in.
The Fyra makes the cook feel more like an event. You get the smell of wood pellets, the fire, the door, the chimney, and that more traditional outdoor cooking feel.
But it also means more jobs while you are cooking.
You need to keep an eye on the pellets, keep the door in place, watch through the peephole, and think about cleanup later. It is still very manageable, but it is not as easy as the Koda.
Results and Pizza Quality
Both the Koda and Fyra make incredible pizza.
Honestly, I have never bought a pizza anywhere locally that is as good as what I can make at home in an Ooni.
That probably sounds a bit full of it, but I do not mean it in a fancy pizza-expert way. I had never stretched dough before I used an Ooni, and I am still always playing around with toppings.
But the results are that good.
The bases come out crispy without being dry. The toppings cook properly. The cheese melts fast. The edges puff up and blister. And it all happens in about 60 seconds.
The Koda can cook a little faster, so you need to watch it closely to avoid burning the crust. The Fyra can feel a little more even, but you still need to turn the pizza.
Neither oven made bad pizza because of the oven itself. The worse pizzas were the early learning ones where I either left them in too long, did not turn them soon enough, or had the dough sticking before launch.
Once you get that part sorted, both ovens are capable of making better pizza than most takeaway options.
Cooking More Than Pizza
You can cook more than pizza in both the Koda and Fyra.
Steak, burgers, vegetables, flatbreads, focaccia, and desserts can all work well. But you need a cast iron pan if you are cooking anything wet or greasy.
Do not put meat or vegetables directly on the pizza stone. Liquid and grease can soak into the cordierite stone, damage it, and increase the chance of cracking over time.
The thing we use our Ooni for most often besides pizza is dessert. Ooni’s skillet brownie recipe is a favorite, especially with ice cream after a pizza night.
The current Koda 2 range pushes this non-pizza cooking angle harder than the older Koda models because of the newer design and temperature control. But for most backyard users, pizza is still the main reason to buy one.
If you want a pizza oven that feels more like a general outdoor oven, the larger Koda models or the Karu 2 Pro make more sense than chasing a Fyra.
Portability
The Koda 12 and Fyra 12 are both portable.
The Koda 12 is physically simpler to move because there are no chimneys. You fold the legs, pick it up, and put it in the car, truck, or RV.
But you still need gas.
If you use the standard regulator, that usually means taking a full-size propane bottle with you. You can use a smaller 1-pound propane bottle with an adapter, but that is something you need to buy separately.
The Fyra has removable chimneys, so it packs down better than it looks. You can carry pellets in a small container, which is less bulky than hauling a full gas bottle for a short cook.
The current Koda 2, at 14 inches, is a little less compact than the older Koda 12 but still fits the easy portable gas idea well.
If you want the most portable current Ooni and you want gas, I’d look at the Koda 2 first. If you want real fire in the current range, the Karu 2 is the closest compact option, but again, it is not a pellet oven.
Cleaning
The Koda is cleaner.
That is one of the biggest practical differences.
Because it runs on gas, there is no ash, no pellet dust, no soot in the chimney, and no fire tray to empty. Once it is cool, you wipe down what needs wiping, deal with the stone if there is stuck food, and you are done.
The Fyra creates soot and ash because it is burning pellets.
You will need to empty the fuel tray and wipe out the chimney after every few cooks so the buildup does not get too bad.
With both ovens, you should brush or wipe the stone once it is cool. Ooni also recommends flipping the stone so it wears evenly. If you get food stuck inside the oven, running it hot can burn off residue so you can wipe it away once cool.
But if you want the lowest-maintenance option, it is the Koda.
Price and Value
This used to be a much closer comparison because the Fyra was one of the cheaper Ooni ovens.
Now, value depends on what you can actually buy.
If you find a Fyra at a good price, it can still be a great buy if you specifically want a pellet-fired oven and you accept that it has been discontinued. The cooking experience has not suddenly become bad just because the model is no longer current.
But I would not pay over the odds for one.
The Koda range is the better value path for most people today because you can choose from current models, different sizes, and newer features depending on your budget.
The first-generation Koda 12 and Koda 16 are still worth considering if you find them at a lower price than the newer Koda 2 models. There is nothing wrong with them. I’ve cooked on the older Koda models and they still make excellent pizza.
The newer Koda 2 models are nicer if you want the updated design, more size options, and newer features. But those things are mostly about convenience, cooking space, and versatility — not magically better pizza.
If your goal is simple backyard pizza, the cheaper Koda may be the smarter buy.
If your goal is a larger, more capable outdoor oven setup, the Koda 2 Pro or Koda 2 Max start to make more sense.
Ooni Connect and Bluetooth: Does It Matter Here?
Ooni Connect matters more on some of the newer models than it ever did on the older Koda vs Fyra decision.
For pizza, I would not treat Bluetooth or app features as a must-have. Pizza cooks quickly, and you are usually standing beside the oven anyway, turning it and pulling it out around the 60-second mark.
Temperature feedback can still be useful, especially if you are cooking meat, using the oven more like an outdoor oven, or want alerts while the oven heats up.
But for pizza, stone temperature still matters. A connected temperature hub or built-in temperature reading does not remove the need to understand the pizza stone, watch the base, and learn your timing.
So, if you are choosing between an older lower-priced Koda and a newer Koda 2 model, I would not pay more just for app features if all you want is simple pizza.
Pay more if the size, burner design, or overall oven style suits you better.
Ooni Koda vs Fyra: Which Should You Choose?
Choose Ooni Koda if:
- You want the easiest Ooni to use
- You want a current model
- You want gas-only convenience
- You want less cleanup
- You want more size choices
Skip Ooni Koda if:
- You really want a real fire
- You do not want to use gas
- You cook in strong wind with no shelter
- You specifically want a pellet-fired oven
Also available at: Amazon
Choose Ooni Fyra if:
- You find one available at a good price
- You want a pellet-fired Ooni
- You do not mind soot and ash cleanup
- You're happy with the smaller size
- You want to cook over fire
Skip Ooni Fyra if:
- You want a current model
- You want the easiest option
- You want a larger pizza oven
- You want a door you can see through
- You do not want to buy a discontinued oven
Which Current Model Should You Buy?
Because the Fyra is discontinued, here’s the simple version: buy a Koda if you want easy gas cooking, or look at the Karu range if what you really wanted from the Fyra was cooking with real fire.
Ooni Koda Gas Models
🔥 BEST CURRENT GAS OPTION
IF YOU WANT: The easiest Ooni for regular pizza nights. It’s simple, fast, and best for people who want excellent pizza without managing fire, ash, or a chimney.
💰 BEST LOWER-PRICED GAS
IF YOU WANT: A smaller gas Ooni at a lower price. I’ve cooked on the Koda 12, and it’s still a great buy if you find it cheaper than the newer Koda 2.
🍕 BEST LARGER GAS OPTION
IF YOU WANT: More room to launch, turn, and cook larger pizzas. I’ve cooked on the Koda 16, and it’s the older gas model I’d choose if the price is right.
Ooni Karu Multi-Fuel Models
🔥 CLOSEST 2nd gen FYRA ALTERNATIVE
IF YOU WANT: A 2nd gen. Ooni with real fire instead of gas. It’s not a direct Fyra replacement because it uses wood, not pellets, but it’s the closest current option.
💰 BEST LOWER-PRICED MULTI-FUEL OPTION
IF YOU WANT: Multi-fuel cooking at a lower price. I’ve cooked on the Karu 12, and it still makes excellent pizza, but it’s more hands-on than the Koda.
Final Verdict
If I were buying today, I would choose from the current Ooni Koda range.
The Koda gives you the easiest cooking experience, the least cleanup, and the most current model options. For most people, that makes it the better buy.
The Fyra is still a great little pizza oven. I really liked using it, especially because it handled my windy cooking spot better than the gas Koda. It was simple for a wood-fired oven, worked well with pellets I already had for my smoker, and made incredible pizza.
But because the Fyra has been discontinued with no direct pellet replacement, it is no longer the easy recommendation it used to be.
If you already own one, keep using it. If you find one at a genuinely good price and you specifically want a pellet oven, it can still make sense. But if you are buying a new Ooni today, I would start with the Koda range first.
If what you really want is real fire rather than gas, look at the Karu range next. Just know that the Karu is more flexible than the Fyra, but also more hands-on.
Ooni Koda vs Fyra FAQs
Is the Ooni Fyra discontinued?
Yes. The Ooni Fyra 12 has been discontinued in the US, and there is no direct pellet-fired replacement in the current Ooni lineup.
You may still see it available through some retailers or secondhand, but I would not treat it as a current main buying option.
What replaced the Ooni Fyra?
There is no direct replacement for the Ooni Fyra.
The closest current Ooni alternative is the Karu range because it gives you real fire cooking. But the Karu uses wood or charcoal out of the box, not pellets, and gas is available separately on compatible models.
So, it is not the same simple pellet-hopper setup as the Fyra.
Is the Ooni Koda better than the Fyra?
The Koda is better for most people because it is easier to use, cleaner to run, and still available in the current Ooni range.
The Fyra is better only if you specifically want a pellet-fired oven and do not mind more hands-on cooking and cleanup.
Both make excellent pizza.
Does the Fyra make smokier pizza than the Koda?
Only slightly, in my experience.
The Fyra has more wood-fired atmosphere while you are cooking, and you get that woody smell in the air. But the pizza cooks so quickly that it does not absorb a huge smoky flavor.
In side-by-side tasting, the flavor difference was much smaller than I expected.
Is the Ooni Koda easier to clean?
Yes. The Koda is much easier to clean because it runs on gas.
There is no ash, soot, chimney buildup, or fire tray to empty. The Fyra needs more cleaning because it burns pellets.
Is the Ooni Fyra hard to use?
No, the Fyra is not hard to use for a wood-fired oven.
You fill the fuel tray, light the pellets, let the hopper gravity-feed the fire, and cook with the door on. But compared with the Koda, it is definitely more hands-on.
Can you use regular smoker pellets in the Ooni Fyra?
Yes, you can use hardwood cooking pellets like the pellets you would use in a pellet smoker.
You do not need electricity to run the Fyra. The hopper gravity-feeds pellets into the fire.
Which Ooni should I buy now instead of the Fyra?
If you want the easiest replacement, buy from the Koda range.
If you want the closest current real-fire alternative, look at the Karu range.
For most people, I would start with the Koda 2 or Koda 16 depending on budget and size. If you want more space and newer features, look at the Koda 2 Pro.
Can the Ooni Koda flame blow out in wind?
Yes, it can.
The Koda has a safety system that shuts off the gas if the flame goes out, but wind has interrupted my cooking more than once. If you cook somewhere windy, try to set the oven up in a sheltered spot while still following Ooni’s safety clearances.
Which Ooni do I use most?
For a while, the Fyra became my go-to because I live somewhere windy and the Koda flame could blow out.
But if I were buying today from the current Ooni lineup, I would choose the Koda range for most people because it is current, easy, clean, and available in more sizes.
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.
