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[Free Mr. Tony]

I wouldn't say these were absolute failures but based on me being able to make some really good pizzas, they certainly weren't anything to be proud of.



Very uneven cooking even with me turning every 30 seconds or so. And you can see especially on the left one some soot settled on the cheese.

The bottom was very under browned as well


I did a Blackstone pizza along side the first uuni pizza. Didn't fare all that much better. It's been awhile since I've cooked at 850+.



I've got a side by side video that I may edit down later, but I may just do a whole new batch over the weekend. Had the pizzas turned out better it was kind of cool to watch side by side. My Blackstone motor took a dump toward the end as well. I've heard that was an issue, but I never had a problem.

As gtsum2 pointed out in a different thread, not alot of spring in a 56% hydrated dough. This was a little over risen as well because my plans changed tonight. May whip up a wetter batch to mess with tomorrow.

Thanks for looking. Hopefully can get some better results over the next couple days.

[Bar-B-Lew]

Looks good to me....I would eat two of those little guys.  Thanks for sharing your cooks or experiments with us.

[Free Mr. Tony]

Looks good to me....I would eat two of those little guys.  Thanks for sharing your cooks or experiments with us.

I did get a strip steak to try the ruths chris method for you. I think that is probably the best scenario for the type of heat this puts out. Alot of top heat like a broiler, as you can see above.

As far as your other requests , I'm going to try to put some tots in when it's cooling down without the flames shooting over the top. That's the only way I can see it working, and even that's questionable because it doesn't really have any mass to keep the heat in so I think frozen tots are going to cool it off too fast. 

[Bar-B-Lew]

Do what you can.  This is all entertainment to me.  Don't go out of your way to cook my requests.  Although, I did find these at a grocery store today.  I wonder if they were partially cooked in the Uuni, pulled, and then sauced, cheesed, and put back in if they would turn out OK.  I don't think making them from fresh dough would work based on the temps unless there was some way to get the temps down to less than 500°.  I don't know how putting the cap on the chimney would help keeping the heat down. I am speculating that it may just create some bad smoke that would ruin everything, but that is a guess.

[yorkdude]

I can only guess here but that looks to me "like putting a brick on the accelerator pedal". To me after watching 2 people who know what they are doing have similar results, that doesn't look fun.

[reubenray]

From what I have read I am glad I did not win this.

[Bar-B-Lew]

From what I have read I am glad I did not win this.

But you are still in the pool for the 2nd raffle

I'm kinda in your camp, but it was worth my $10 or whatever I spent on the raffle.  I think FMT, will figure out the secret to controlling the heat and it will make it easier for the 2nd winner.  No knock on Bentley.  I just get a feeling he rushed getting this to the raffle winner, and could have figured it out if he had given himself more time.

The unit is too pretty for it not to work under the right circumstances

[Bentley]

He will have flown in from El Dorado to Shangri-La  when he does...There is no control (maybe if you put someone on pellet duty it might work).  He thinks kind of like I do, maybe you can do something as it cools, but that is MAYBE a 10 minute window, and it will be a fairly diminishing heat slope over that 10 minutes...And if he does, it will be a great benefit to the eventual owner!

I think FMT, will figure out the secret to controlling the heat and it will make it easier for the 2nd winner.

What I have noticed is...my dough's were to thin at the rim I guess!

[Bar-B-Lew]

I think you both have skills....I think he has more patience.

If the both of you can't figure it out over time, not much chance of 95%+ of the rest of us having a chance of figuring it out.

It seems like the old adage that once you "know your pit", it is nirvana.  I hope somebody figures it out because I think it is that close.

[Bentley]

I don't think you were impugning my ability, believe that!

I just think it is a unit that is meant to be hot!  I don't think the pellet fuel unit is the one to try and control for lack of a better word.  To me his pies looked pretty good, I like that cracker/chewy pie, that char or soot would not bother me at all...I think any unit this small, trying to add fuel to keep it going for anything other then really hot cook is not possible, or is not possible for one person, unless that is all they do!  I think it is why the Blackstone is a more popular unit!

[Free Mr. Tony]

Did a few more items tonight.

There were two schools of thought that crossed my mind as far as improving my results. First, was warm it up for a good long time to saturate the stone with heat. That way even though it was screaming hot, it may cook evenly. Second thought is catch it on the way up. Tonight, I went with the first option.

I preheated for close to 45 minutes. It was maxing out my temp gun, so I figured I would try the steak first. I tried to elevate it on the pan with skewers. Strip steak, just salt.

Cooked for 2 minutes. Flipped. Tried to keep it on the skewers, but they kept falling because the opening is pretty much the exact size of my pan. So I flipped directly onto the pan.

2 minutes, checked temp. Flipped, 1 minute. flipped, 1 minute more. Final temp about 125.




Actually turned out pretty well, and by far the best thing I've made on the uuni.

I'll post the rest in different replies.

[Free Mr. Tony]

So after the steak the stone had cooled off a bit, which I thought may be a good thing.

The pizza looks better on top than the previous try.


But much worse on the bottom...


Guess I'll have to try the catching on the way up theory next.

[Free Mr. Tony]

Finally I cooked some tater tots during the ember stage of cool down. They were doing ok, but as predicted the stone cooled quite a bit from the frozen tots. I added a very small amount of pellets to get some heat, and here came the soot.



The ones without soot tasted fine, but I don't think they would have gotten crisp without the extra heat. I added maybe 2 tablespoons of pellets, and that's what happened.

[Free Mr. Tony]

I’d say they were pretty good for first time using the uuni!  That seems like a mean little cooker...wicked heat, but obviously pretty concentrated in the back? 


Sent from my iPhone using Tapatalk Pro

Concentrated in back, and top. Also, basically every launch had resulted in me hitting the back flame guard with the pizza. So then it burns itself to the flame guard, but you don't realize until you rotate the pizza. Just not alot of wiggle room in the cook chamber.

Since I've actually gotten my hands on the unit, I've watched pretty much every YouTube video with a much more discerning eye. Almost every pizza I've seen suffers at least some of the negatives related to the oven. The all things BBQ channel were probably the best I've seen. The owner videos were mixed, but there were a couple that looked pretty good. After watching all the videos closely though, I'd say a "B-" is probably the best I've seen. And all the way down to "F". I don't believe an "A" pizza will be achievable.

I'm hoping to mess with it enough to get to the "B-" mark, but I'm not sure how much more ingredients I want to waste.

[Bar-B-Lew]

How did your pan hold up to the 900°+ heat?