British BBQ Society Forums

I found you had to add a scoop and give the hopper a bit of a smack. Also wait about 30 secs to a minute between pizzas.

Check out the uuni videos on YouTube. Good to hear regular bbq pellets work well

Sounds promising - please be sure to post a review.

I had wood fired pizza yesterday and couldn't tell it was wood fired at all. As in no obvious smokey taste. Is it supposed to have a smokey taste?

Smokey like pulled pork? No. Never had one that was that smokey from any wood fired oven. The point of the uuni is the 500c+ temperatures, portability ...

Where do you park?

I have the slightly older Uuni 2 - works fine. Takes a bit of practice, but works as advertised.

PJ/BBQ wrote:Had one built last year, by an excellent bricky, beautiful job, lovely oven worth the expense.

I'm curious - what size - and what is the rough cost of having one built? Always been a bit of a fancy of mine to have an outdoor kitchen with a brick oven Post a pic if you will!

This recipe has been around for about 10 years or more - it is tried and tested by the BBQ community

Keep in mind that 'hungarian paprika' means sweet paprika. 'crushed red pepper' is just red pepper flakes (spicy). Mortons tender quick is a curing salt - even though these sausages are not cured ...

3-2-1 is for pork. For beef, YMMV.