Let's Talk BBQ
Outdoor Cooking Equipment => PIZZA OVENS - Wood Fired => Topic started by: ACW3 on August 21, 2014, 08:45:32 PM
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My Uuni 2 arrived today.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_1171_zps80c41b51.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_1171_zps80c41b51.jpg.html)
Here it is, assembled. It actually took longer to remove the protective coating from the stainless steel that to assemble the whole thing.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_1174_zps3615f35e.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_1174_zps3615f35e.jpg.html)
I wanted to make sure it worked okay, so I bought a pre-made crust and put some store-bought sauce on it. My wife wanted to know if we (really meaning “I”) could make my own crust like I used to do years ago. Next time, dear.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_1176_zps94dac11c.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_1176_zps94dac11c.jpg.html)
Time to layer it up with some diced sweet onion, sliced black olives and mushrooms.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_1178_zpsc01fded1.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_1178_zpsc01fded1.jpg.html)
A little store-bought pep added to the top.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_1181_zps640e367a.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_1181_zps640e367a.jpg.html)
Got to have some cheese.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_1183_zps30447032.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_1183_zps30447032.jpg.html)
Ready to serve.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_1184_zps6ee786ba.jpg) (http://s1034.photobucket.com/user/acwiesemann/media/IMG_1184_zps6ee786ba.jpg.html)
There was a definite smokey wood flavor (I used pecan after burning it in using the supplied pellets). Actually for a “store-bought type pizza”, it was okay. At least the beer was cold.
I need some advice from those who have used their Uuni 2 a bit. How should I adjust the the feed tube to control the temperature better? I had either a roaring fire coming out of both ends of the unit or a relatively “cool” cooking temperature when the pellets burned down so quickly. The pizza could have been hotter, but I was afraid to get too carried away. It may take a few tries to understand the “sweet spot” for the best temperature. That’s okay. I have plenty of beer.
Art
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Looks like a great start to me Art!
Maybe you should put on a toga , and tape cinnamon buns on your ears...and cry out: "Help me muebe-wan-kenobi....you're my only hope!" ;D :D 8)
He will pop up with his light saber and solve the problems ;)....and drink your beer of course :D
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Congrats Art! I think you gotta get one of those Chef Boy Ardee hats! Looks like you and Mrs Art have pizzas in your future!
In the famous words of Jackie Gleason, " And Away We Go!" :D
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Congrats on the new toy Art.. I'm sure Mike will be along to offer all the advice you need
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Who wants a cooker that perfect on the first cook ::)
Lots of the fun is making corrections & getting the cooker dialed im 8)
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Art it looks like your fire was not hot enough and when making wood fired pizzas you need to go easy on the toppings because they cook a pizza in 2 to 4 minutes.
Now I have only used my Uuni 2 a couple times myself. Once for two pizzas and another to sear a couple of pork chops so I am still learning.
The initial fire is important as is the height of the pellet feed tube. The higher the tube the hotter the fire. The more pellets your start with the hotter the initial fire will be then the tube will feed pellets and maintain the fire size depending on how high the tube is.
Here is a picture of how high my tube is...
(http://i752.photobucket.com/albums/xx169/muebe/Album%202/20140817_095750_zpsbemzgm5i.jpg)
Now here is how I light my fire on the Uuni 2
1. I fill the pellet tray up with 2 handle scoops of pellets
2. I slide in the pellet tray 3/4 in leaving partially exposed to hit it with my MAPP gas torch
3. After hitting it for about 30 seconds I get it to sustain a flame. Then slide it into place.
4. Leave it be for a few minutes with the pellet hopper lid removed. Put the front panel in place.
5. When you place the pellet hopper lid in place this will start the drafting from the chimney and pull the flame across the pellets. Give it a few more minutes.
6. Now that you have a strong fire you can slowly add pellets to the hopper tube. Try not to dump them too quickly and put out the fire. Once loaded with pellets place the hopper lid back on. Give it a few more minutes to get good and hot.
The original Uuni was a little bit faster to start because the fan creates a draft and with the new Uuni 2 you have to wait for the natural drafting to begin. This requires that the chimney is hot. As the hot air rises it actually pulls more air with it creating a draft. I used to get my Uuni ready to cook in about 12 minutes. The Uuni 2 seems to be more in the 16 minute range. But it does not use as much pellets as the first Uuni.
And when cooking a pizza in it you gotta be quick. When it is up to full temp. I find that the 1st minute sets the pizza then I do a quarter turn every thirty seconds. My pizzas are done in no more than 4 minutes. But they are also thinner crust and light on the toppings.
It will take a little practice but once you get it down you will be cranking out quality pies ;)
Tim has my number so you have my permission to get it from him and give me a call if you want me to walk you through it or if you have more questions.
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Dang, nice toy and nice looking pies
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That's a beautiful oven, Art!
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Mike,
Thanks for the input. I value your opinion. I just happen to have another crust to "play" with. I'll give your recommendations a try and get back to you.
I'll talk to the Tee-meister tomorrow and get your number. He has already asked me to bring my new toy to the beach when we go to the Outer Banks in early September. Seems he wants to do a side-by-side comparison. I better get this baby dialed-in soon.
Art
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I'd say it's a dang good first try :D
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Looks like a great start to me Art!
Maybe you should put on a toga , and tape cinnamon buns on your ears...and cry out: "Help me muebe-wan-kenobi....you're my only hope!" ;D :D 8)
lol, you mean. funny but mean. I think the pizza looks great art. nice 1st pie partner. :)
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Art, I wouldn't know how much better that pizza could have turned out. It looks perfect to me. And really delicious. Congrats on your new toy.
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Art, I wouldn't know how much better that pizza could have turned out. It looks perfect to me. And really delicious. Congrats on your new toy.
I concur,plate me please! :P
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Congrats on your new toy Art! You bringing it to the Gathering?
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Congrats on your new toy Art! You bringing it to the Gathering?
Maybe. It depends on how much "stuff" Tim is bringing. I'm not pulling a trailer!!
Art
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Ahhh, the club is growing. Dee
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Congrats on the new toy and great looking first try. ;)
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Great advice Muebe, I am finding the same about the pellets with the loader, its tough to keep loader set and going without overfilling the hopper and then run and get the pizza..... I am so use to being organized in my professional kitchen its trying to get the same system in the home kitchen and get stacie out of the way, easier said than done, right Dee! lol, its produced some great pies so far and I will definitely bring it to the outing. The recipe that I am using for my dough is
4C. Bread Flour
1 pack - dried yeast placed in water of 105 degrees
then add in 2 teaspoons of kosher salt
2 teaspoons of honey ( i use honey over sugar, like the flavor)
1 teaspoon of EVOO
- so i add the yeast and the water and let bloom for 7 minutes, add in the salt and honey, let sit for 3 minutes add the evoo and then add into the mixer with a dough hook into the bread flour and let it go until its all together and not sticking to the sides. I cut this recipe into 6 balls and it seems to be the right size for the peel
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Brad thanks for posting your dough recipe!
It will take some practice but once you get the Uuni 2 dialed in you will be putting out some consistent pies.
It took me some time to learn the first Uuni and now it will take me some time to learn the Uuni 2 but I will get it dialed in ;)
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Brad - I like a super thin crust. High glutenous "tug" with a crisp edge on the crust....
Will this recipe give me that?
Thanks-
T
And.....we ought to copy this recipe into the recipes section - I can do that and credit/attribute it to you.