I once not long ago was looking at muebe's posts of his uuni pizzas and I shrugged it off. Well, idle hands and all of that........it's been on my brain! Keep in mind I just dropped some serious scratch on that dang blasted KBQ. The wife still ticked off at that I am sure ( Steph, if you are you reading this don't feel obligated to reply
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I know the Uuni is a far cry from $1500.00 but still, she never likes it when I buy new cookers! NEVER! Even though she loves the food off of them (KBQ is winning her over).
My main question is this - Do you any you that have the Uuni and also have or had a Kamado think that the Uuni makes better pies than that made on a Kamado? Steph and I can make pretty mean pizzas on our kegs but it takes a LONG time for the keg to come up to temp with the plate setter in there and also burn clean. We like to let the Keg burn for at least an hour to get the stone nice and hot AND to burn off any bad smoke that may impart a bad taste into the pizza. Some people like a smokey pizza, I'm not looking for that flavor. I like wood fired pizzas but not a smoked out one, lol.
If the Uuni makes a superior product, I think I would like it as it comes up to temp SO fast.
So, either talk me off the ledge here or talk me into it. All opinions are welcomed!