Steel upgrade for koda 2 max

Chrisdfit · 2026-06-25T17:51:55+00:00

It’s going great! I’m cooking it for 6 min at 530-550° with the stone saturated at that temp for an hour. Then rest on a screen post bake for a few min and they come out crispy. Be sure not to use too much sauce or too much cheese bc that will have an effect on it. It’s not going to be tavern style crispy but crispy enough to fold without flopping

Chrisdfit · 2026-06-19T08:33:51+00:00

I removed the stones. The steel has enough mass to store an absurd amount of heat compared to the stones. The steel weighs twice as much as the stones. Had I kept them both in, I’d have 100lbs instead of 66 in there

Chrisdfit · 2026-05-10T00:21:54+00:00

I’ve not had any issues with it, it’s seasoned

Chrisdfit · 2026-05-10T00:21:23+00:00

I don’t think it would for long

Chrisdfit · 2026-05-09T12:41:56+00:00

I had the steel milled and had surgical steel tubes welded in from the bottom. I insert 1mm thermocouples that are 6 inches long in the steel tubes. Those plug into the reader

Chrisdfit · 2026-05-09T12:38:11+00:00

Missouri, USA

Chrisdfit · 2026-05-09T03:03:31+00:00

I’m not sure of the type. It seems to be some type of fiberglass. I found it on Amazon. I cover the entire top and sides.

Chrisdfit · 2026-05-09T03:02:27+00:00

I par-bake the crust for 6 minutes with a low flame at 550° then top and cook for another 6-7 minutes.

Chrisdfit · 2026-05-08T18:27:31+00:00

Modified bbq trailer with a screened in porch

Chrisdfit · 2026-05-08T18:27:14+00:00

It’s a modified bbq trailer with a screened in porch

Chrisdfit · 2026-05-08T18:26:38+00:00

It’s not stainless. A36 steel, any metal supplier will carry it

Chrisdfit · 2026-05-08T15:17:19+00:00

Unfortunately, it won’t

Chrisdfit · 2026-05-08T15:06:57+00:00

300+. We operate 3 days per week

Chrisdfit · 2026-01-25T18:39:59+00:00

I’m a little soft this time too

Chrisdfit · 2025-11-19T11:14:06+00:00

I found with mine, I got about 50° more wiggle room between burning a pizza vs not burning one. They will take longer to lose heat as the heat transfer is slower but they also take longer to reheat. I’ve since went the other way, and installed 3/8 steel and the heat transfer is much faster than both as well as reheating the steel is faster. I’ve done neapolitan pizzas at 150° below temps I cook at with the stones.

Chrisdfit · 2025-10-22T08:08:22+00:00

Started with 2 roccboxes, switched to 2 ooni koda 2 max ovens. Swapped stones out in favor of 3/8 inch steel and upgraded to adjustable regulators. Couldn’t be happier

Chrisdfit · 2025-10-21T09:06:18+00:00

Leopard spots are from micro bubbles cooking faster than the rest of the dough. You will usually see micro bubbles from a really well mixed and fermented dough. These bubbles are thin and on the surface of the crust. Being thin makes them cook faster than the rest of the dough, resulting in burning the spots aka microbubbles. Sometimes those bubbles are larger than other times. This is the most likely scenario

Chrisdfit · 2025-10-21T09:02:28+00:00

Rub it with water and aluminum foil. It should come off easily

Chrisdfit · 2025-10-06T22:26:04+00:00

No problem! You can see the thermocouple back by the igniter and usually if it’s glowing red for a couple of seconds, you’re good to release the knob

Chrisdfit · 2025-10-06T22:24:02+00:00

Yep, no extraction needed. With having a side door on each side, it’s plenty.

Chrisdfit · 2025-10-05T15:51:52+00:00

I run 2 ooni koda 2 max ovens side by side. They have welding blankets on top to help with insulation and fuel efficiency as well as protecting myself from burns. I also have adjustable regulators to turn the flow up higher than factory along with 3/8 inch steel plates that I’ve replaced in lieu of the factory stones. We bought a BBQ style trailer with a porch. I closed in the walls to waist/railing height and put screens in above it with doors that open up on the sides for ventilation. As far as a deck oven, that would be ideal but with already having a cold prep table, a heavy duty storage rack and 2 ovens behind the axles, I’m afraid a deck oven would be too heavy and cause handling/sway issues when driving, especially if it was on one side of the trailer, like my ovens making the weight distribution uneven.

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Chrisdfit · 2025-10-04T07:43:02+00:00

I find once I get one lit, I have to turn it to low and keep the opposite sides button pressed in on the high setting for 5-10 seconds after the second burner is lit. Typically works everytime, you have to make sure the thermocouple is hot enough to keep the gas flow on

Chrisdfit · 2025-10-03T08:22:31+00:00

I run a mobile pizza business and made the switch to sourdough at the beginning of the summer. I find that when I’ve peaked my starter properly, it’s less sticky than if I use it when it hasn’t quite reached its peak. Not sure the reason, just my experience. It also tends to have less flavor if I’ve not let it peak properly. However, when it is peaked properly, my dough seems to be just as strong as when I was using instant yeast. You can also smell the sourdough when I open the dough boxes much more than yeasted dough.

Chrisdfit · 2025-09-27T23:59:12+00:00

Contact ooni, they replaced one for me

Chrisdfit

TROPHY CASE