Pellet Fan
Pellet Fan Performance Testing & Product Tests => Product Tests => Topic started by: Bentley on February 07, 2018, 02:37:03 PM
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Technical specification:
• Weight: 13.4 kg / 29.5 lbs. boxed
• Size: 22x36x64 cm / 8.6 x 14.1 x 25.2" (HxWxL) with legs extended, excluding door handle. Height of Uuni 3 including chimney: 67cm / 25.2â€.
• Stone baking board size: 33.7 x 33.7 cm / 13.2 x 13.2"
• Max pizza size: 13â€
• Max clearance above stone: 11 cm / 4.3â€
• Power: approx. 6 kWh
• Fuel: wood pellets
• Materials: 430 stainless steel, stainless steel rivets, FSC certified wooden handles, cordierite stone baking board.
• Uuni 3 is compatible with the forthcoming Gas Burner
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Gonna go start the 00 dough. I think I will use the directions on the Anna package 1st, so that if anyone decides to use that flour, they will have a standard to go by.
It is raining and cold here, and I simply do not feel like taking the trailer up to my uncles to get the metal table. So I hope to have it here tomorrow morning and we will begin with the Technical/Data portion of the Product Review. I guess I need to go open the box and read what is inside of it.
Product Review of the Uuni 3 Pellet Fired Pizza Oven (https://pelletfan.com/index.php?topic=1795.0)
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From the one video I saw , it appears you may have a decent amount of time involved in putting it together.
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It sure looks pretty.
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:lick:
I've been looking forward to this review.
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Not going to make many, if any comments on the photos as I think they speak for themselves. I was going to assemble it tonight, but I figured I would break out the tri-pod and do a video, that would show me how long it really took, then try and edit it down to about 5 minutes or less.
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These are pretty much gratuitous shots...So that I can remember what goes back into what box and what box goes where...For the trip to its new owner.
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Looks like great packaging.
And no lazer film to peel. :cool:
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This is like Xmass.. Cant wait for more..
Max clearance above stone: 11 cm / 4.3â€
This must be center.. How much on edges?
Mudflap
P.S. thanks for taking the time to do this for all of us.
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Might as well have some fun with this ehh?
They have safety instructions in literally 14 languages and 7 pages, but they use Hieroglyphics to tell me how to start it...Tell me if you all see this sequence in the below photo:
1. Don't be a Bentley and cook inside.
2. Get your bag of pellets (that took me 15 min. to figure out that was a bag of fuel) and dump an unspecified amount in combustion pot.
3. Light, don't know if the top thing is a torch and bottom match, but what does it matter? (Just get it going)
4. Take chimney cap off (which is also the pellet scoop), wait 10 minutes and then add a scoop into gravity tube.
5. Make sure adjustment on gravity chute is set at 3cm. (All the way in)
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Makes sense to me Bent. Thanks for doing all of this.
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Please note, he did unpack on my dining room table but was kind enough to put an old quilt to protect the table.
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I think it is gonna go all the way to the wall...If I do not answer this question by noon, rattle the cage again!
This must be center.. How much on edges?
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The stone does go all the way to each side, so the entire surface of the square is usable. Or did you want to know the length from L to R?
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Editing and processing assembly video right now. It took me appx 22 minutes.
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The stone does go all the way to each side, so the entire surface of the square is usable. Or did you want to know the length from L to R?
I believe they're referring to clearance from stone to oven top. As in, does it slope down from center to sides on the interior top, or is it flat all the way across? Apologies if I'm not understanding correctly.
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Assembly Video of the Uuni 3. Not a tough assembly. You will see my frustration regarding the stone and the one piece of hardward...Maybe when I look at it, it will be out of sequence, but I do not know how one was supposed to know that piece was supposed to go o top of the unit. That was the only issue, they rest was very straight forward.
Uuni 3 Assembly (https://youtu.be/1LK9y150pvM)
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Assembly video posted.
There is a small slant towards the top of the sides, you can see the slant in the video, will not cause an issue I do not think!
Dough is rising right now...and will then be put in fridge. My sister Karen's birthday dinner tomorrow, so may not get around to any cooking till Saturday. May try another video of burn in today! Don't quote me on that!
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The stone does go all the way to each side, so the entire surface of the square is usable. Or did you want to know the length from L to R?
The first post on other Thread under Technical specification: It says "Max clearance above stone: 11 cm / 4.3â€
Just wanted to know if it is that high on the Left and Right sides cook door or is that the middle.
Mudflap
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Assembly video posted.
I loved watching this as much for putting a voice/character to your name as well as the actual assembly.
I'll now hear your posts in your voice. :D
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That was nicely done.
You made it look pretty easy.
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Well, I tried cooking one last night. Small unit, a peel that has no handle. Complete disaster. I decided to scratch that video!
I spent 10 minutes cleaning the stone. I am going to look at their videos and try and see if I can master the heat or at least figure it out, best I could do was high 600°'s. I am posting this here and not in the PR because I do believe a company deserves the benefit of the doubt on learning curve and this is still a record of the PR. The fire has a black smoke to it, that sooty, black, incomplete wood combustion smoke, made the corners of the stone dark. So it is videos, fire management and trying to learn how to keep a wet dough from sticking on a stainless steel peel. I made & cooked pizza's 38 years ago, how hard can it be?
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Did you have to bleep out any audio on that video?
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It would have sounded like one long beep...Larry would not have been proud!
Did you have to bleep out any audio on that video?
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Well, I tried cooking one last night. Small unit, a peel that has no handle. Complete disaster. I decided to scratch that video!
I spent 10 minutes cleaning the stone. I am going to look at their videos and try and see if I can master the heat or at least figure it out, best I could do was high 600°'s. I am posting this here and not in the PR because I do believe a company deserves the benefit of the doubt on learning curve and this is still a record of the PR. The fire has a black smoke to it, that sooty, black, incomplete wood combustion smoke, made the corners of the stone dark. So it is videos, fire management and trying to learn how to keep a wet dough from sticking on a stainless steel peel. I made & cooked pizza's 38 years ago, how hard can it be?
This is what I wondered/worried about - how they get a clean burn with no forced air flow!?!
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I wonder if you put a very small fan blowing into the back of the fire chamber, if the combustion would be better. I dont think it would need much. But that is not the design of the manufacturer either. Maybe a fan would help it get started and would not be needed once the fire is going good. The videos I watched said they let it burn for 20 or 30 minutes before checking the temperature. I would think the front door would need to be closed that entire time to reach the higher temperatures. Just a few observations/suggestions of things I would try. You probably already did some of them, but the fan would be something I would try to help it along.
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Maybe.
Yes, a reason why I do not want to do it, but new owner may.
The Uuni ones say about 3-5, then add the additional. But it maybe time to look for the real world videos. And yes to the front door, I guess with it closed, that is how the convection is produced to keep fuel lit and disperse heat.
I wonder if you put a very small fan blowing into the back of the fire chamber, if the combustion would be better.
But that is not the design of the manufacturer either.
The videos I watched said they let it burn for 20 or 30 minutes before checking the temperature. I would think the front door would need to be closed that entire time to reach the higher temperatures.
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Well darn, I wanted to hear the bleep.
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With triple glazed doors fully shut, you could hear the whole rant. Mom would have fainted at the language.
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I seem to be following the instructions correctly, but it seems like the fire just gets away from me. I get conflicting instructions. You all see what it says on the blue page to start, now we have this. This is the way I read it, but I don't believe I am doing it right:
You fill the "grate" what I was calling combustion chamber till it is about level and maybe 1/2 inch of pellets and you light that. You are supposed to let that burn for 10 minutes then fill up the "little tower" to about where the screw is, then add small amounts to keep the pellets at the screw as you are cookin?
I think I am personally making a mistake in step 7...Do you all concur with my thoughts on how to light and keep fuel up, or am I missing something?
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I seem to be following the instructions correctly, but it seems like the fire just gets away from me. I get conflicting instructions. You all see what it says on the blue page to start, now we have this from their web site. This is the way I read it, but I don't believe I am doing it right:
You fill the "grate" what I was calling combustion chamber till it is about level and maybe 1/2 inch of pellets and you light that. You are supposed to let that burn for 10 minutes then fill up the "little tower" to about where the screw is, then add small amounts to keep the pellets at the screw as you are cookin?
I think I am personally making a mistake in step 7...Do you all concur with my thoughts on how to light and keep fuel up, or am I missing something?
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Just found this!
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So which of these things helped you?
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792°F
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Not one bleep!
792°F
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1st turn 60 seconds...2nd turn 60 seconds. I like em crisp guys, 2 more 45 second turns and I would still have gone 60 seconds more. Maybe 900° would be different!
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Gonna go try one more and then tomorrow night is Pizza Testing here at the compound with all siblings and in laws! Will be a good test of pumping them out!
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That looks pretty good. Is that all bottled garlic on top? If so, I'd taste that for days!
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Gonna go try one more and then tomorrow night is Pizza Testing here at the compound with all siblings and in laws! Will be a good test of pumping them out!
Good idea. Doing a bunch at once is probably a good thing to figure out.
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Lets see. Again, 7oz dough, 61% hydration, OO Anna dough with 7g yeast. 90 seconds turn 180°, 60 seconds and 90° turn, 45 seconds pull. There obvious is going to be a learning curve.
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Looking forward to seeing how topping on the pies turn out
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I think finding the instructions that I just posted helped the most.
So which of these things helped you?
It is raw minced, plastic jar, but I think that is what you mean. And it works much better on a 15 minute oven or 10 minute Memphis Pro pie, then it does a Uuni 3 minute pizza! Still not bad, buy a bit "sharp" even for me!!
That looks pretty good. Is that all bottled garlic on top? If so, I'd taste that for days!
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If you can shoot the interior top right after the stone on one so I can see the difference between the two. Hopefully the top is a little higher than the stone.
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I have no idea what you are asking me.
If you can shoot the interior top right after the stone on one so I can see the difference between the two. Hopefully the top is a little higher than the stone.
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A learning curve...Naw! I was pleased that small, smashed pieces of ground beef can be cooked in 3 minutes...Ranch dressing, garlic, salt this time and GB...
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I have no idea what you are asking me.
If you can shoot the interior top right after the stone on one so I can see the difference between the two. Hopefully the top is a little higher than the stone.
The roof of the oven temp in relation to the stone. Most pizza ovens will run 20% or so hotter on the dome versus the stone. It helps with even cooking.
I asked that before i saw your second pizza. Definitely looks to be plenty of top heat. Also, looked like that first pizza really sucked alot of heat from the stone unless your fire really died down in between.
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All of these pizza pics and Papa Murphys talk had me just order two pizzas from a local shop to go pick up.
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30 minutes and a restart between pies...And early today, when I was doing the burn in, which I was not instructed to do in the instructions that came with it, but I did see on their web site today...It was rolling flames along the top of that thing! There was flame coming out of the top of the chimmny.
Here comes the brutal honesty...to hard to make pizza, keep pellets up to correct level, go back get pizza, put on without shaking pie all over the place cuz you have a 13 inch opening, check pellets, to much heat, wow, no real way to counter act that, open front...Sorry, turn on Memphis Pro, get hot, slide pizza on big grate, take off 7 minutes later, eat pizza!
Definitely looks to be plenty of top heat. Also, looked like that first pizza really sucked alot of heat from the stone unless your fire really died down in between.
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When you posted the directions it reminded me of the flame genie fire pit. It works, but it's alot of babysitting. And if you snuff out the fire, god help you.
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I know I have only observed this pellet pizza pit for between 5 and 10 minutes, but it does not seem user friendly. I agree with FMT's sentiments -- it works, but it is a lot of work!!!
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when does the family pizza party start?
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I think it is set for 5pm EST. And it will probably be it for Neo pizzas...
Will be happy to make up some more dough, but unless someone wants to see some specific cook or data, or whatever on a Neapolitan style, I am going to move off the pizza and on to the other stuff folks wanted cooked.
So, if I have not covered the pizza to your liking, please speak up, or just general knowledge you want me to go over. Otherwise there is a lot of eating to be done on the other foods and I think it is going to take several days, and Monday, Tuesdays and Thursdays are usually out!
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Great, if I leave now, I can make it there in time :cool:
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I did buy 2 store pizzas today one thin crust and one cracker crust. We aren't having those tonight, but I do want to try them at a later date and see what happens.
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I did buy 2 store pizzas today one thin crust and one cracker crust. We aren't having those tonight, but I do want to try them at a later date and see what happens.
good plan as you may need them for backups tonight ;)
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The Uuni manual says that cooking in wind maybe more difficult, I believe they are correct. No choice, as everyone was invited and it had to be done. They say if you have to, turn the oven so it is perpendicular to the wind, but it seemed the wind was swirling on the patio. It also says that the oven may need some recovery time between pies, I failed to remember that between pies 2 and 3 and I believe they suffered. Done, but tops cooked more then bottom. The family was kind in their comments, but the only one that cam out like a Neapolitan was the 1st. You need to figure about 5 minutes and a pellet top up between each pie!
I did cook my pie at the very end, the unit was dying down and it was in for about 10 minutes, it was the best of the 5 to me. I have come to understand I like a 00 yeast dough that take about 10-12 minutes to cook on about 450-500°. That cook at least gave me hope I may be able to cook a calzone in it Weds. Personally I feel the unit is to hot on top, it needs more heat underneath and less on top. Maybe with several day of trial and error, one might be able to accomplish that. Maybe the new owner will! And if they do, maybe they will share that knowledge in this thread when it is opened up!
I will be the 1st to say that the unit works the way it is "advertised". You can cook a very hot Neapolitan style pizza in it. But it, how should I say...It is just to much work for me. It is one thing to build a fire in a pizza oven and have to tend it every hour or even every 45 minutes, it is another to have to worry about pellets literally every 5 minutes. I would just prefer it be heated with gas or electricity and I can concentrate on cooking the pies. Or get and auger, pellet hopper and thermostat on the unit. $$$$, yeah, I know.
There is not a lot more to say about this regarding pizzas, if you have question of me, please ask in the discussion thread. We will now more on to other types of cooks!
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I take back that this is the end of the pizzas. What I am curious about is can I start a small fire with wood chunks in the fuel chamber and make it work, I will work on that this week! See if a more sustained heat can be achieved for a longer period with just wood chunks and not pellets!
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Photos and comments added to Product Review.
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You mentioned trying wood chunks. Are you thinking chips or thinking couple inch type pieces? Would saw dust or straw type wood strands be helpful to start the fire and then put the chunks on top?
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I am really not sure. Some pellets probably to start it, then small stick/chunks, will have to see what fits, and what size will work and still stay lit with the convection draw of air!
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did the grill come with pellets? if so, what kind and how much? How many pellets did you go through to make 5 pizzas and how long from when you fired it up until when you pulled out the last pie?
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Judging by your last statement about using wood chunks it sounds like you will be changing it from a pellet cooker to a STICK BURNER. Oh the shame of it all. Please don’t tell us you will also be trying charcoal in this unit.
:D :D :D
Z
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Looks about as I expected... probably a good unit for someone who wants to tinker and/or doesn't have many other options.
In general , I'm not sure just how much 'value' give to neapolitan pizza. I mean , I've had some that I really liked, but when I've tried cooking at temperatures up over 700F, I just found the process to be too fast, very hard to do consistently. I would think that the more consistent your oven is, the easier it might be to perfect. But then , that is the hard part... how to get a oven that's up over 700F to be consistent. I think that's where big brick/stone ovens become more useful, the mass of the oven itself becomes the key component that gives you a certain amount of consistency. But then, I personally would not want to have to go start a wood fire in a big stone oven several hours in advance of making a pizza or two. :) So, I do see the appeal of something like a Pizza Uuni.
Meanwhile I think I'll stick to my Fast Eddy, or even the GMG pizza oven attachment gizmo. Or, dare I say it, I really need to get my old Blodgett up and running. Or maybe... I do have this notion that I could design a pellet powered pizza oven, one that's way better then anything I've seen on the market so far ( I haven't actually 'seen' the CookShack pizza oven, or at least not enough of it to know if it'd do what I would want myself, but I already know I can't afford one )
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I have a friend who has one of these, and I have seen him cranking out pizza after pizza with no issues.
No idea if there are tricks that he has learned, to enable him to do this - I'm happy to ask him about it and repost his comments here if that is of help.
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No.
I person with some what more intelligence might have though that was a good thing to note as they were doing the cook. My guess would be maybe a pound and a half tops (that was start up till end)...and about 50 minutes.
did the grill come with pellets? if so, what kind and how much?
How many pellets did you go through to make 5 pizzas and how long from when you fired it up until when you pulled out the last pie?
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I was going to, as I am a man of the People...But there is no way it could generate enough heat...although I bet it would be great for Calzone, store bought pizzas, etc...
Please don’t tell us you will also be trying charcoal in this unit.
Yes to stability and larger size! And I would love to have and cook in a large, 3 or 4 pie size oven, would not even mind it taking 2 hours to heat up as I have plenty of hardwood...but You would need to have a party to get to cook enough in it to make it fun!
Looks about as I expected... probably a good unit for someone who wants to tinker and/or doesn't have many other options.
I would think that the more consistent your oven is, the easier it might be to perfect. I think that's where big brick/stone ovens become more useful, the mass of the oven itself becomes the key component that gives you a certain amount of consistency.
Please! I would think the new owner would love it!
I have a friend who has one of these, and I have seen him cranking out pizza after pizza with no issues.
No idea if there are tricks that he has learned, to enable him to do this - I'm happy to ask him about it and repost his comments here if that is of help.
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I tried some wood chunks today. It does not get anywhere near as hot and surprisingly does not last much longer then the pellets. I am going to try some cooking with it tomorrow. It is a cleaner smoke then the pellets...And I am sorry, it is out of our woods, it is a deciduous hardwood, but that is about as close to a species as I can get.
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Some photos of the wood chunks and temperature reading added to PR.
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The only thing I have a chance of doing out of the below items is the post sous vide sear and maybe the English Muffin pizza with pellets. Everything else, there is no way any of it lasts more then 5 minutes before it is burned, sorry, I just do not know how to control the heat using pellets.
I am going to try and play with the wood chunks and see if I can pull off the Naan, Calzone, Quesadillas & Pretzel
Sorry I have failed you, but I have given it the old college try!
I have researched and applied that to trying to manage the fire and heat source in this unit. I have come to believe that the heat source cannot be managed, maybe that is a flaw of mine.
Thick Crust Pizza (At least 20 minutes)
Reverse searing a steak/Sous vide steak sear
Grocery store pizzas (At least 12 minutes)
English muffin pizzas
Indian Naan
Loaf of bread or buns (At least 12 minutes on buns)
Potato skins, wings (At least 12 minutes), quesadillas, Tortillas
Fat mall pretzels
Calzone
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Quesadillas will do fine at Max temp. I've made them in my fireplace, and on a smoking hot Blackstone. About 20 to 30 seconds, flip, and another 20 seconds or so. Surprisingly, everything gets melted, and warm.
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Turns out my friend has the Uuni 2. Although one would expect the Uuni 3 to be an improvement.
His comments:
With the U2 at least it didn't seem to be too tricky to keep it feeding. The thing to remember is to turn the pizza 180 degrees halfway through the process and try and get it back pretty exactly where it came from. The closeness to the fire means that the temperature gradient from front to back is quite significant so if you don't turn it, one end will burn.
Also, the hotter your oven goes, the less water you should put in the pizza dough. If you're cooking in a domestic oven, say, then 100 flour to 60 water is fine, in an Uuni, you'll get better results with 50-55 water.
Don't know if that will help.
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Turns out my friend has the Uuni 2. Although one would expect the Uuni 3 to be an improvement.
His comments:
With the U2 at least it didn't seem to be too tricky to keep it feeding. The thing to remember is to turn the pizza 180 degrees halfway through the process and try and get it back pretty exactly where it came from. The closeness to the fire means that the temperature gradient from front to back is quite significant so if you don't turn it, one end will burn.
Also, the hotter your oven goes, the less water you should put in the pizza dough. If you're cooking in a domestic oven, say, then 100 flour to 60 water is fine, in an Uuni, you'll get better results with 50-55 water.
That last part really surprises me...usually one moves to higher HR dough the hotter you cook...63-65% HR for 700-900 degree cooks...at least that has been my experience
Don't know if that will help.
Just for clarity, I'm replying to the bold part at the bottom.My thoughts are in line with chris M friends recommendations.
I've seen alot of people say what you are saying about higher hydration. I believe the info gets crossed when attempting to "recreate" a neapolitan pizza in a home oven environment. The higher hydration is needed in a 550 degree oven to mimic the pillow like interior on the crust. If made with low hydration, the longer cook time dries out the crust edge, so it's more bread like. To combat that you add more water. The water takes longer to cook off in the wetter dough, leaving you with a fluffier crust after the much longer bake time needed in the oven.
When you actually have the heat required for that style pizza, the higher hydration isn't needed. The pizza is not in the oven long enough to dry out.
This is a screen shot of the vera napoletana PDF. If you do the dough math, it comes out to 55%. I've made pizzas to these specs in a 900 degree oven, and they come the closest to what I've had at restaurants that also use those specs.
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After eating at a couple of restaurants that use those strict guidelines, I figured out I like a new york/neo hybrid better for myself when making home pizzas. I like the puffier crust, but lower heat (650ish). Also, a different flour mix rather than straight 00 has become preferable for me.
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Maybe I should drop down to lower hr and give it a whirl:).
Sent from my iPhone using Tapatalk Pro
You are correct that the information is all over the place even among the super pizza nerds on pizza making, and other sites. I have also used the forno bravo recipe with good results. I suspect that very few people or even restaurants are cooking to these specs. I also suspect that many websites even if they are familiar with this concept assume that most people won't be cooking at truly 900 degrees, and adjust their recipes to give some margin of error for the wide variety of equipment people will use to make the recipe.
The first person I remember talking about the specs I posted was jonathan goldsmith. He owns spacca Napoli in Chicago. Below is a yelp picture of his pies. Not a ton of spring in his edge. I've actually ate there before. Really good, but not blown away.
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Here is one of mine that I did on the Blackstone at 900 and 62 hydration. I agree with you that you get more spring. Also, has some to do with prep.
(https://i.imgur.com/TEMU5I8l.png)
If I remember correctly, there is a book called elements of pizza that gives a pretty good description of that sort of reverse logic on the hydration.
By the way I'm not trying to be controversial, or say you're wrong. I'm just pointing out that that school of thought exists. And to me makes sense once I wrapped my head around the concept.
In the large scope, who cares right? I'm guessing us home cooks aren't going to get a lot of push back from our family and friends if the dough is 58% hydrated versus 62%. Make what tastes the best to you.
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This thread's a week old and I just read it and discovered that, although I eat restaurant pizza once-in-a-while, I don't know a thing about it. I eat whatever they deliver to my table.
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Thanks for the write up Bentley!! I just read thru the testing thread.
One thing to note to everyone. Bentley mentioned fuel issues, and based on what he said it would bother me too having to top off all the time to make a couple pizzas.
There is light at the end of that tunnel. Uuni has a propane attachment either already out, or on the way out so that it can be run off a tank.
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I believe they prefer Mr. or Ms...super pizza nerd...
..even among the super pizza nerds on pizza making...
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Video of homemade Rick Bayless flour tortilla being cooked and quesadilla being cooked coming very soon!
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Recipe from "Authentic Mexican" by Rick Bayless for flour tortillas:
3/4 pound ( 2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas
5 tablespoons lard or vegetable shortening, or a mixture of the two
3/4 teaspoon salt
About 3/4cup very warm tap water
Mix, kneed, let stand covered in 90g balls for 30 minutes then roll out. Cook for 30 seconds on each side. The recipe calls for medium to medium high heat, not 700°, so for the conditions, I feel like they came out OK. It is not the way I would cook my tortillas. You will have to ask the taste tester how they were.
Tortilla/Quesadilla Cook Video (https://youtu.be/lxTZYJj3N9A) 8 minutes
(https://i.imgur.com/yGA4w3Qh.jpg)
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I believe the prefer Mr. or Ms...super pizza nerd...
..even among the super pizza nerds on pizza making...
Haha. I'm sure I sound like one too, but I am nothing compared to those guys over there. Pretty serious bunch.
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The first tortilla you made looked about perfect. The way it puffed up was great. The second one , you can see how much more heat is at the back of the oven versus the front. The back of the tortilla was perfectly puffed, and the front half barely looked like it had moved.
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Sorry about the language...
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Very nice of you to say. If taking the front of the Uuni off did not disturb the heat so much, you could just leave it off and do them like I did in the skillet! More the way I like them, a bit more even and chewy! Beef and bean burritos tonight!
The first tortilla you made looked about perfect.
(https://i.imgur.com/kC2Tm6Mh.jpg)
(https://i.imgur.com/QosITeMh.jpg)
(https://i.imgur.com/P3snBFnh.jpg)
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Once again 4 ingredients and I am defeated...Those were arguable the worst tasting tortillas I have ever eaten...
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Our local grocery store sells uncooked tortillas. I love em Cooked in a pan with a little butter.
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is there a method to cool down the grill or do you just leave the chimney open and let it burn out?
how is that mesh table holding up to the heat from the grill?
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I just let it burn out. You could cook on a plastic table with this thing, the separation of the legs is plenty enough room for the heat to dissipate!
Will try and get those last couple of cooks in this weekend. Prep for Brandy Station Lunch today and the event tomorrow has curtailed my activity today and tomorrow. Will then have Kristin figure out when the drawing is and try and set up the webcam so folks can watch the random number being generated...I guess that is how the winner is being determined?
www.random.org
is there a method to cool down the grill or do you just leave the chimney open and let it burn out?
how is that mesh table holding up to the heat from the grill?
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The Naan. It appears it is cooked in the tandoor or a tawa, which is much like the comal, which in turn is like a cast iron skillet, just thinner...So, not sure the
Uuni stone will act like the inside of a tandoor, and also not sure I have anything to subsitute, much less can get it into the Uuni...
Again, I will try...
Edit: After looking at this video, it appears it will be exactly like the Uuni stone! But mark my words, it is another simple ingredient dough and it will defeat me!
Hommie cooking Naan (https://youtu.be/vAexc5txf78)
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The Naan. It appears it is cooked in the tandoor or a tawa, which is much like the comal, which in turn is like a cast iron skillet, just thinner...So, not sure the Uuni stone will act like the inside of a tandoor, and also not sure I have anything to subsitute, much less can get it into the Uuni...
Again, I will try...
Edit: After looking at this video, it appears it will be exactly like the Uuni stone! But mark my words, it is another simple ingredient dough and it will defeat me!
Hommie cooking Naan (https://youtu.be/vAexc5txf78)
Now you will need to test one of those. Excellent cooking is only a "stone's throw" away.
:D :D :D
Z
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OK, the Naan is resting and will be ready about 1pm est....
I am sorry I did not get to everything asked for, some I just simply believe would have taken to long and therefore would not have been practical, other I simply did not have the equipment to get into the unit to do!
I hope it has been enough info for you to make an informed decision one way or the other!
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I guess the english muffin pizzas didn't make the cut :(
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I forgot, I can do that! We have them and they can go in right after the Naan.
Just so I am on the same page...you take an untoasted muffin, put sauce and cheese on it, and cook?
I guess the english muffin pizzas didn't make the cut :(
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I forgot, I can do that! We have them and they can go in right after the Naan.
Just so I am on the same page...you take an untoasted muffin, put sauce and cheese on it, and cook?
I guess the english muffin pizzas didn't make the cut :(
yes, simple as that. I usually make them at 350° in the oven and they take about 10 minutes. I know they will not take that long on the Uuni, but want to see if the muffin cooks all of the way through before the top and bottom are burnt.
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I found out today I am not a Naan cook! Way over cooked, much like a Armenian Cracker bread, like the Valley Lahvosh bakery in Fresno!
I could easily have seen eating the "Pizza Muffin" as a younger person...
(https://i.imgur.com/LriTnMLh.jpg)
(https://i.imgur.com/4vRwSlDh.jpg)
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I am going to open up the Product Review and merger this thread with it! It may be a huge mistake, as it will intersperse these comments by date, and it may break up the Product review thread, but I think those that were interested have seen...and ne members will just have to wade through many pages!
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That english muffin pizza looks awesome. Did it bake all of the way through.
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It could have been a little more...picture the texture of a muffin that has gone through half a regular toaster cycle.
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The cheese melt looks fantastic. I used to make a box of six muffins into pizzas for a meal. Now, I only get 4 and my wife takes 2. ;D Been eating them for about 35 years that way.
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Just a frogs hair over 3 inches at the very cornor...I know none of the pictures show it correctly, so I stuck the tape in there with both hands!
The first post on other Thread under Technical specification: It says "Max clearance above stone: 11 cm / 4.3â€
Just wanted to know if it is that high on the Left and Right sides cook door or is that the middle.
Mudflap
(https://i.imgur.com/2xD1IK9h.jpg)
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The bottom of the muffin pizza had a little crunch, but it would have been nice to have a bit more.
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Video of the Bad Naan cook and the Pizza Muffin cook!
Naan Cook (https://youtu.be/8Kj-hqyk9W0)
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That is a Wrap guys. Hope I did right by all the folks who entered the drawing. I appreciate you all making something like this possible!
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Thanks Bentley, Kristin, FMT, and those who went in on the raffle. This has been an enjoyable experience win or lose for me.
What I Liked:
1. Rules of raffle were clear.
2. Requests for types of things people wanted tested.
3. Pics and videos assembly and cooking
4. Answers to follow up questions
5. Trial and error from a experienced person cooking
6. Research in advance of the review by the testing team
Things That Could Have Been Better:
1. Solicitation of input from people who own the pit to submit tips and tricks via a PM after initial trial and error, and then performing more tests using that information. I like the trial and error because that is what a normal person would experience. Getting input from those that own the equipment and have figured out some tips and tricks and then showing them to the rest of us would have been nice.
I think it would be nice of others to provide feedback to the testing and procurement team so that we can continue to fine tune this experience. I really enjoyed it, and I am appreciative of those that run the forum to take feedback from the user group to continue to take this place to higher levels for the enjoyment of all who participate.
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I think if you are having friends over, it is a nice summer evening. You have someone making the pies, you have another person who will help you tend the pellets. You are just taking your time, eating, enjoying, it would be a very nice way to make some 10 inch pizzas. On the other hand, you are a dufas, by yourself, in the cold and wind, trying to make stuff that is not in your wheel house...it is another story!
I am really hoping whoever wins it, and masters it, will try some of the stuff I just did not feel I had the time or skill or patience to do and post it in this thread!
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Hey Bent.....thanks for trying the Naan. I know it was a challenge, looked good enough to eat to me. Most important, you did demonstrate it is possible to cook Naan in the Uuni. Appreciate you trying and giving us the video. Now I am really hungry for some Naan. Snowing right now, do don't think I will even go out to get.
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I like to toast the muffins before doing english muffin pizzas. Toast, top, into the Nuwave oven for 6 minutes, take out say those look really good, bite, burn all the skin off of the roof of mouth, fail to learn lesson because you do the same thing over and over again.
Thanks for all the work on the review.
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wonder how that oven works in this...the storm that has that came early and exceeded the storm forecast 30 minutes after its originally projected start time..not to mention that i read an article last week about how it was not supposed to drop below 40° anymore this winter/spring
(https://farm5.staticflickr.com/4722/25455889487_cb40c1165d_c.jpg)
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we had that stuff today also in SW PA, slippery, lots of crashes.
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we had that stuff today also in SW PA, slippery, lots of crashes.
Well, it has been rolling thru East Central PA this afternoon and evening apparently at a rate higher than expected.
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I just let it burn out. You could cook on a plastic table with this thing, the separation of the legs is plenty enough room for the heat to dissipate!
Will try and get those last couple of cooks in this weekend. Prep for Brandy Station Lunch today and the event tomorrow has curtailed my activity today and tomorrow. Will then have Kristin figure out when the drawing is and try and set up the webcam so folks can watch the random number being generated...I guess that is how the winner is being determined?
www.random.org
is there a method to cool down the grill or do you just leave the chimney open and let it burn out?
how is that mesh table holding up to the heat from the grill?
Is the bottom below the stone insulated which keeps the heat from getting below the legs?
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No, just the metal of the body. Not sure why the double wall on the sides and part of the top, maybe something to do with the convection and heat distribution. Or maybe they are just trying to mitigate if someone touches the outside of those areas!
I tried to take a reading with the IR gun, but mine does not have an emmisitivity adjustment, and I can guarantee you that the metal was more then 135°F when that thing was going full blast!
Is the bottom below the stone insulated which keeps the heat from getting below the legs?
(https://i.imgur.com/9jDFCIQh.jpg)
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I think if you are having friends over, it is a nice summer evening. You have someone making the pies, you have another person who will help you tend the pellets. You are just taking your time, eating, enjoying, it would be a very nice way to make some 10 inch pizzas. On the other hand, you are a dufas, by yourself, in the cold and wind, trying to make stuff that is not in your wheel house...it is another story!
I think you have probably just described the difference between your testing and my experience being fed pizza by my friend!
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Bentley, did yours get sooty inside? Sooty enough to get it on the pies?
Chris_M, is your friend's sooty?
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Yes very sooty inside I just got through cleaning it and I am filthy! But I never picked up any sooty flavor in the pies, sometimes that bit of char, but that was heat, not soot!
On a side note, I would never have believed I could get that thing 98% packed the way it came! I hope the winner will realize this has been used and I tried to get it "presentable" for lack of a better word. It is a used unit!
Bentley, did yours get sooty inside? Sooty enough to get it on the pies?
(https://i.imgur.com/3xwR824h.jpg)
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The packing is pretty impressive. I don't think I've ever got anything back in a box the way it came. Especially one with that many pieces.
I noticed in some other YouTube uuni videos some very black smoke as well. It never seemed to color the pizza in those either, which I find very odd. Maybe it just sucks it so forcefully across the top and out that it doesn't drop on the food. It is a very big stack for a small piece of equipment.