A wood oven with a glass front and display
The Mimiuo 16 inch is an outdoor pizza oven that you fire with logs or with charcoal. The listing says nothing about gas or pellets. On paper, two features set it apart from most wood ovens in our pizza ovens category: a heat-resistant viewing window, through which you watch the pizza “without heat loss” according to the seller, and a built-in digital thermometer with LCD display. In the listing title, this combination is called “Digitaler Dual-Temperatur Hub”.
It costs approx. €310 (Amazon page on 20 October 2026: €309.99).
One limitation applies to the whole text, so it comes first. What we know about this oven comes from the Amazon listing: title, the seller’s bullet points, dimensions, colour and the model number F-BRK6125-BK1-EU. On 20 October 2026, the address mimiuo.com showed an error message from the hosting service Odoo (“Database not found”) instead of a product page. We did not find another brand site or an instruction manual. For you, that means: where the text below covers lighting, positioning and cleaning, you are reading general rules for wood ovens and our conclusions from them, not instructions from Mimiuo.
Housing, legs and stone: what the listing reveals
According to the listing, the oven is made of “robust, stainless steel”. Which parts are meant stays open, and the product photo makes the question interesting. In it, the body is a horizontal tunnel, curved at the front. The front with the opening and the long chimney on top are silver, and the rear part of the housing is black. Amazon lists the colour as silver, and the model number contains the abbreviation BK. Whether that denotes a colour variant cannot be settled without a manufacturer site.
In front of the opening, the photo shows a pane of glass in a silver frame, with a light-coloured handle at the top right. That looks like a removable door. This is not confirmed, as a door does not appear in the listing text.
Amazon gives the dimensions as 73 × 51 × 83 cm. These are overall dimensions. Judging by the photo, a large part of the height is due to the chimney, and it is not stated anywhere whether the measurement was taken with the legs unfolded or folded. A baking area cannot be derived from this, so we do not calculate one. Mimiuo speaks of a “Large Cooking Area” with room for “large family pizzas”, but no figure comes with it.
The legs fold in. The seller therefore calls the oven portable and attributes it to camping and patio use.
The contents include a cordierite pizza stone, which the listing describes as “extremely heat-resistant, durable” and easy to clean after baking. Cordierite is a ceramic made of magnesium, aluminium and silicon oxide that barely expands when heated. That is why it is used for stones that go from cold to several hundred degrees in a short time. That does not make it invulnerable: if cold moisture meets a hot stone, it can still crack. What to do then is explained in our guide cracked pizza stone.
In detail: logs and charcoal in the same oven
The listing texts are inconsistent here. The running text speaks of “logs or charcoal”, while the heading of the same bullet point reads “Wood & Charcoal”. Whether Mimiuo intends the two to be mixed, or only one or the other, cannot be read from this. For the oven, the difference between the two fuels is bigger than the word “dual fuel” suggests.
Wood consists to a large extent of substances that escape as gas when heated and then burn as a long, yellow flame. In a flat pizza oven, this flame runs along the ceiling and radiates down onto the topping. This top heat is the reason wood ovens get a pizza done in a few minutes or less: the base cooks via the hot stone, the top via the flame. Charcoal is wood that has already been carbonised. The volatile components have largely been driven off, it glows with a short, barely visible flame and gives off its heat mainly as radiation from the bed of embers. That is more even, but it reaches the ceiling less strongly.
In our assessment, this leads to a division of labour: charcoal as a steady base of embers, small dry logs on top when the top needs colour. Whether the Mimiuo is built for this depends on details we do not know, such as where the fuel tray sits and how long the logs may be.
With the wood itself, moisture matters. Wet wood uses part of its energy to evaporate water, burns cooler and smokes more. For an oven with a viewing window, that is doubly unfavourable, more on this below. Mimiuo advertises “authentic smoky aroma”. How much smoke a dough actually absorbs in a minute and a half has not been measured for this oven by anyone we could cite.
Does the oven really reach 500 °C and a pizza in 90 seconds?
Both figures are the seller’s claims, and nobody we can cite has confirmed them independently. Both also describe the best case: a fully heated oven with a strong fire. How long it takes to get there, the listing does not say.
The 500 °C appears in the listing as “up to 500°C heat in the garden”, with no measuring point. That matters because in a wood oven the air under the ceiling can get considerably hotter than the surface of the stone. For the base, the stone is what counts. Our guide pizza on the grill gives 400 to 500 °C and baking times of 60 to 90 seconds for dedicated pizza ovens, so the Mimiuo’s figures sit at the upper end of that range. Mimiuo attributes the 90 seconds to “efficient combustion”.
What the built-in thermometer measures is the real open question. If the probe sits in the cooking chamber, the display shows air temperature, and that can rise quickly with fresh wood while the stone is still lagging behind. We would therefore cross-check the stone temperature with an infrared thermometer, at least until you know how the display and the stone relate to each other. What matters with thermometers is covered in our grill thermometer buying guide.
And the viewing window? The idea behind it is sound: every opening lets hot air escape, and if you can see through a pane when the crust is taking colour, you open it less often. We derive two caveats from the design. First, in an oven without a rotating stone you have to turn a pizza once or twice, and for that the pane has to come off anyway. Second, soot and tar from wood smoke settle on cooler surfaces, and a glass pane in front of the opening is such a surface. With damp wood it darkens faster than with charcoal.
What Mimiuo does not state
We have collected these gaps rather than scattering them through the text. Without a manufacturer site and instructions, the following are missing: the weight, the diameter or edge length of the stone and its thickness, the dimensions of the opening, the heat-up time, what “dual temperature” specifically measures including the measuring range and the power supply of the thermometer, the material of the viewing pane, which parts are stainless steel, whether the cooking chamber is insulated, the position and size of the fuel tray, fuel consumption, further accessories such as peel, cover or bag, minimum distances and surface, warranty terms, spare parts, and the origin and market launch of the brand.
These three alternatives are worth a look
| Model | The difference | Price | Our rating | Choose this one if |
|---|---|---|---|---|
| Mimiuo 16 inch (this one) | Wood or charcoal, viewing window and digital display, hardly any documented dimensions | approx. €310 | 8.1 | you want a glass front and display and will measure the dimensions yourself |
| Ooni Karu 12 | Wood or charcoal, pizza up to 12 inches, gas burner as an accessory | approx. €299 | 9.0 | you mostly bake for two to four people and carry the oven often |
| Ooni Karu 16 | same inch figure in the name and the same fuels, but complete manufacturer data and a gas option | approx. €559 | 9.2 | you want verifiable specifications and an accessory system |
| Ooni Koda 16 | gas only, with an L-shaped 8.0 kW burner instead of fire | approx. €449 | 9.4 | you want to bake without lighting, topping up and ash |
The prices are guide values from our price boxes, and for the Koda 16 the price at Santos Grills. The rating is our editorial assessment based on the available data, and for the Mimiuo that is considerably less than for the three Ooni ovens.
When the Mimiuo fits and when another oven does
Start with pizza size. The Ooni Karu 12 costs approx. €299 in our price box, the Mimiuo approx. €310, and the Karu is clearly ahead in our comparison, but it is built for pizzas up to 12 inches. If that is enough for you, we would take the Karu. The Mimiuo only has the edge if you want to bake larger pizzas, and then everything hinges on one figure that you only learn after unpacking: the stone size.
Second question: how much do you need reliable data? The Karu 16 is the obvious counterpart, same size class, same fuels, also with a digital thermometer. It costs approx. €559, the Mimiuo approx. €310. In return you know beforehand how big the cooking surface is, what the oven weighs and that a gas burner can be added later. If you dislike buying on a hunch, you are better off there.
Third question: do you want to make a fire at all? Wood and charcoal mean lighting, waiting, topping up and disposing of ash at the end. If that puts you off, the Ooni Koda 16 is the alternative. At Santos Grills it stands at approx. €449, the Mimiuo at approx. €310. It controls the heat with a dial and has the highest rating in this round.
Fourth question: where will the oven stand? Mimiuo names garden, patio and camping. For a balcony there is no approval at all, and with a wood fire, smoke and flying sparks come on top. What is generally permitted there is covered in the guide grilling on a balcony. For camping, bear in mind that you do not know the weight before the parcel arrives. Ooni states 12 kg for the Karu 12.
Besides the oven, your budget should include dry wood or charcoal, at least one pizza peel and, if you do not want to follow the display blindly, an infrared thermometer. If you are still unsure which type of oven suits you, the Grill Finder helps.
Lighting, extinguishing, cleaning: what applies without instructions
Because we have no Mimiuo instructions, these are general rules for wood-fired ovens. They do not replace the manufacturer’s instructions, and if the oven comes with some, those take precedence.
The basic rule: an oven that burns wood or charcoal belongs outdoors. Burning produces carbon monoxide, an odourless gas that becomes life-threatening in enclosed spaces. That includes garages, garden sheds, tents and awnings, even if the seller recommends the oven for camping. To light it, use solid firelighters, never methylated spirits, petrol or other liquid accelerants. If the charcoal only glows through in patches, this is usually down to the air supply, more on this in charcoal will not light properly.
The oven stands on a level, non-combustible surface, with clearance to the house wall, hedge, parasol and awning. A wood fire sends sparks out of the chimney. The underside also gets hot, so a plastic table is not a suitable base.
Embers can keep glowing for many hours after baking. Ash only goes in the bin once it has cooled completely, and until then it belongs in a metal bucket with a lid.
You clean the glass pane only when cold; cold water on hot glass can make it crack. Stainless steel turns golden yellow to bluish at high temperatures. These tarnish colours come from a thin oxide layer and say nothing about rust.
