Uuni 2S

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Uuni 2S

Postby fleagle » 21 Jun 2016, 07:19

Anyone have any comments on this pizza oven?
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Re: Uuni 2S

Postby PyroBoris » 21 Jun 2016, 08:45

I have one on order fleagle, a father's day gift from my about to be born baby! Will get it fired up soon and let you know how I get on.
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Re: Uuni 2S

Postby aris » 21 Jun 2016, 10:56

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

Postby fleagle » 21 Jun 2016, 16:07

Pyro, will look forward to you review.
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Re: Uuni 2S

Postby PyroBoris » 11 Jul 2016, 10:39

Well, I must say - Am very impressed with the Uuni - I sincerely apologise for the lack of photo porn, but I completely forgot to take any pictures!

GMG Premium Gold Blend BBQ Pellets purchased from the American BBQ company (25Kg) and swiftly delivered, had a baby daughter, and after that was done, I put the Uuni together, no extra tools required and super easy! As they provide the allen key for you :D

I used a dough recipe from the Fabulous Baker Brothers, which is by far the best I have used so far - and off the top of my head it goes as follows:

750g strong white flour
250g wholemeal flour
80ml cooking olive oil (not the shmancy stuff)
570ml warm water
20g sea salt (I actually only put in 16g)
10g dried yeast (or 20g fresh yeast)... if you can't find it anywhere - ask at the bakery section in your nearest big supermarket - they may even give you some free!

Method: Mix everything together and knead the living daylights out of it for 15 mins (12 in a machine I think), then cover and prove in a warm place for an hour. Once proved, take the dough and divide into 8 balls, coat in olive oil and prove for another 30 mins (on a baking tray or something).

At this point you can either make your pizza's, OR you can blind bake them on a pizza stone in your oven (set to max) for about 60-90 secs (don't let them colour) and then take em out, let them cool, stack them betwixt layers of greaseproof paper and freeze for future super easy quick pizza's.

so, back to the fresh dough, I tried and failed spectacularly at throwing a Pizza base, they either drooped horribly or ended up stuck to my kitchen cabinet doors. I'm not a patient man, so found that rolling them out with plenty of coarse semolina flour works just fine for me, once rolled out to about 12 inches ish, you can manipulate them a little and end up with a slightly thicker ring around the edge.

The tomato sauce was:

1 tin plum tomatoes (el cheapo)
2 grated garlic cloves
2tbps shmancy olive oil
1tsp oregano
S&P

Method: blend.

done. (no cooking, and this keeps for up to a week in the fridge, or freeze it for those frozen bases you now have ;) )

I put my Uuni on a wooden outdoor table (which was not harmed), set up the pizza making station with all toppings etc ready to go, loaded up the Uuni hopper with the oak pellets to the recommended fill line and lit the beastie with a plumbers blow torch. 15 mins to get up to speed with a great wood burning smell and the first pizza went in, and came back out about 90 secs later - I FULLY recommend a 180 degree turn at the 45 second mark as it is hotter at the back compared to the front, so preventing the incinerated crust on one side issue. The pizza's taste awesome and so much better than oven cooked in my opinion. Cue terrible Italian accents and references to Big Pappa [insert you name here]'s Pizza's! :D

One down side I would say, is that the metal peel provided is useless at sliding off a fresh sticky pizza base, but I had a wooden peel on hand for that part. The metal peel is great however, for the midpoint pizza turn and the final removal as well! Thinking about, I suspect the peel issue is down to the fact I prepare the pizza's on the peel, which I think cause them to stick, basically dough peel contact time needs to be kept to a minimum. Will check this next time round.

Be sure to keep an eye on the pellets as well, as it does get through them. We had the Uuni going for a couple of hours to be fair (people need to be more punctual when pizza making...)

This really is a great bit of kit and so incredibly portable!

Also - have a pizza base minion on hand, this will also speed up the pizza production line no end!

Can't wait for the next round, and am also planning steak...

http://www.letstalkbbq.com/index.php?topic=6478.0

:mrgreen:

Well done for making it this far without photos. I promise visual porn next time
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Re: Uuni 2S

Postby essexsmoker » 11 Jul 2016, 10:51

Very amusing post Pyro. Given Tiny a run for his money. Lol.

Glad it worked well.

How much of the pellets did you get through? Kg or notes wise?
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Re: Uuni 2S

Postby essexsmoker » 11 Jul 2016, 10:52

Have you used yours Fleagle? Congrats on the bubby by the way.
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Re: Uuni 2S

Postby aris » 11 Jul 2016, 22:26

Check out the uuni videos on YouTube. Good to hear regular bbq pellets work well
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Re: Uuni 2S

Postby PyroBoris » 12 Jul 2016, 13:14

essexsmoker wrote:Very amusing post Pyro. Given Tiny a run for his money. Lol.

Glad it worked well.

How much of the pellets did you get through? Kg or notes wise?


haha cheers Essex, but Tiny is in a league of his own I think!

Pellet wise I'm not really sure, I think it take about 5-7 scoops for the initial load and then maybe a couple of scoops every 10 mins or so? But as I don't know how many pellets per scoop weightwise this is not particularly helpful information! Another variable I need to actually track next time!

I've also discovered that the heat of the oven can supposedly be controlled to a certain degree (unintentional pun) by moving the pellet hopper up or down (it has some notches for this) I didn't mess with this at all and left it on the lowest setting (which I think will be the cooler of the three settings)

What I may do, is go and weigh the pellet bag and see how much I used...
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Re: Uuni 2S

Postby essexsmoker » 13 Jul 2016, 13:00

Yes, I saw a youtube vid that suggested leaving it on the lowest setting.
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