Nice first try pal you need to check every 25 seconds or so the wood pellets are very powerful wood fuel I would turn two or three times when cooking ! Good look and keep having fun
Hi, 2 questions. Can you remove flame keeper or does it have to stay attached. Also can you use any type of wood pellets or does it require a special type of pellets Thanks
Hey, that's me in the video. Yes, I have the same problem with the flame keeper. There's nothing really keeping it in place...any slight movement can cause it to fall down. My first couple cooks I had to adjust it mid-cook. Very annoying indeed.
By the way the flames was coming out the pellet basket and not the smoke stack, I'd say you had it facing the wrong way in the wind! This wasn't much of a technical issue with this contraption but more of a physics outlook due to a logical ability of observation, and of course it may have a bit of deviation in a tornado.
you want a great dough recipe. one great soft hand tossed pie is 2 cups flour 1 1/4 cups water 7 grams salt 4 grams sugar 2 grams d.a.yeast 1 tbsp of olive oil you can even roast garlic and havr it in the oil. for added flavor. but mix that stuff in the order given then ad flout to it as you kneed it so as to not stick to your hands then wax paper or bowl(makes 2 to 3 sm pizzas x2 for more) with flour under it cover ot with plrlastic wrap for 30 Min on counter . then press out
Clearly it's a poor design. The back side of the pizza is exposed to direct flame, increasing the chance of burning and under cooking the center. Perhaps adding a heat deflector between the pizza and the burning pellets might channel the heat to the sides.
Nah...the only reason I got interested in this pizza cooker is because my biz partner bought one and hates it. He said, unless you're constantly out there manually spinning the pizza to avoid burning... it'll burn. I've got better things to do with my time than having to babysit a shitty pizza cooker that's way too hot on one side. A heat deflector of some sort might help to even the heat in future iterations....but for now....pass!
The fire brick in a brick oven absorbs heat and helps distribute it more evenly in a real pizza oven, requiring minimum turning of the pizza...unlike this "coffee can" oven.
Este horno es súper malísimo yo tengo este y la parte del frente no calienta apropiada mente y la parte de atrás quema la pizza muy rápido y tiene muchos escapes de temperatura
+Stuart Blundell maybe my Englisk not so good and I use google to translate . So why do you need to tease / irreter me ? you are good at Englisk you could help my ....
I concur 100% with Daren Daniels above. I bought one of these pieces of crap awhile back. I think I even have the Uni II. Thing is garbage. Burns the shit out of pizza unless you stand there and rotate the damn thing every 30 seconds or so. Way to much work just to make a tiny pizza for one person. I do NOT recommend purchasing this garbage whatsoever.
JB, I appreciate the fact that you get a boner over this garbage of a product but it is just that. Garbage. I even had family and friends use it to see if I was doing something wrong. Nope. Every person who tried this crap hated it. Bottom line, more for you to waste your money on I guess.
Nice first try pal you need to check every 25 seconds or so the wood pellets are very powerful wood fuel I would turn two or three times when cooking ! Good look and keep having fun
I have that same glass table, pretty cool that you can just put the stove on the wood block like that, it doesn't get too hot I guess?
I like my cast iron skillet and a 500 degree oven. Works well and skillets are relatively cheap.
Hi, 2 questions. Can you remove flame keeper or does it have to stay attached. Also can you use any type of wood pellets or does it require a special type of pellets Thanks
Less pellets less heat, practice and take temps with less fuel for less heat, then time when you add fuel and how much to control heat better
Hey What size cutting board do you have it on? Can you link me to it on amazon?
thanks for the video, have you struggled with the flame keeper? mine seems to move out of position all the time, its quite annoying.
Hey, that's me in the video. Yes, I have the same problem with the flame keeper. There's nothing really keeping it in place...any slight movement can cause it to fall down. My first couple cooks I had to adjust it mid-cook. Very annoying indeed.
By the way the flames was coming out the pellet basket and not the smoke stack, I'd say you had it facing the wrong way in the wind! This wasn't much of a technical issue with this contraption but more of a physics outlook due to a logical ability of observation, and of course it may have a bit of deviation in a tornado.
Our definitions of "REALLY NICE LOOKING PIZZA" @ 5:44 do not align mate lol
you want a great dough recipe. one great soft hand tossed pie is
2 cups flour
1 1/4 cups water
7 grams salt
4 grams sugar
2 grams d.a.yeast
1 tbsp of olive oil you can even roast garlic and havr it in the oil. for added flavor. but mix that stuff in the order given then ad flout to it as you kneed it so as to not stick to your hands then wax paper or bowl(makes 2 to 3 sm pizzas x2 for more) with flour under it cover ot with plrlastic wrap for 30 Min on counter . then press out
6:05 HE ADMITS TO CHEEZING
Clearly it's a poor design. The back side of the pizza is exposed to direct flame, increasing the chance of burning and under cooking the center. Perhaps adding a heat deflector between the pizza and the burning pellets might channel the heat to the sides.
Nah...the only reason I got interested in this pizza cooker is because my biz partner bought one and hates it. He said, unless you're constantly out there manually spinning the pizza to avoid burning... it'll burn. I've got better things to do with my time than having to babysit a shitty pizza cooker that's way too hot on one side. A heat deflector of some sort might help to even the heat in future iterations....but for now....pass!
The fire brick in a brick oven absorbs heat and helps distribute it more evenly in a real pizza oven, requiring minimum turning of the pizza...unlike this "coffee can" oven.
If I thought "constant" manual rotation was a good cooking method, I could use a sheet of aluminum foil and a propane torch.
The pizza cooks in my local Neapolitan pizza restaurant also turn the pizzas, and those ovens are huge .
How do you cooldown this owen ?
TOMMSON I simply let it cool naturally.
Este horno es súper malísimo yo tengo este y la parte del frente no calienta apropiada mente y la parte de atrás quema la pizza muy rápido y tiene muchos escapes de temperatura
you meet som training:-) but very nice
You need some education.
+Stuart Blundell and you some brain
+H.C Greve thank you for further
proving my point. Hahaha
+Stuart Blundell maybe my Englisk not so good and I use google to translate . So why do you need to tease / irreter me ? you are good at Englisk you could help my ....
I concur 100% with Daren Daniels above. I bought one of these pieces of crap awhile back. I think I even have the Uni II. Thing is garbage. Burns the shit out of pizza unless you stand there and rotate the damn thing every 30 seconds or so. Way to much work just to make a tiny pizza for one person. I do NOT recommend purchasing this garbage whatsoever.
JB, I appreciate the fact that you get a boner over this garbage of a product but it is just that. Garbage. I even had family and friends use it to see if I was doing something wrong. Nope. Every person who tried this crap hated it. Bottom line, more for you to waste your money on I guess.
Jesus, even in the video he burnt his pizza. LOL
Lmao do not buy