Thinking About an Ooni Fyra?? Watch This FIRST!
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- เผยแพร่เมื่อ 12 พ.ย. 2020
- Welcome back to Andersons SmokeShow! Today I am here to provide a 2 month update on my Ooni Fyra Portable Wood Fired Pizza Oven! I also provide my tips and lessons learned!
I just posted a new video regarding this Ooni Fyra (May 2022), you're going to want to check this one out!!! • The UGLY TRUTH of the ...
Here is a link to my Ooni oven: bit.ly/2Zr6ygM
In this video I do my 2 month Ooni Fyra review. I about some of the biggest lessons learned and tips that I have for you!
I purchased this Ooni Pizza Oven because I love pizza, and I love cooking with hardwood pellets! Opening the box I was immediately impressed with the packaging and the build quality. As you can see the assembly is super easy and can be completed in just a few minutes. This is one cool pizza oven. Ooni has a bunch to offer as far as their pizza ovens go. They have charcoal pizza ovens, gas pizza ovens, pellet pizza ovens, and some multi-fuel options as well. ooni karu
I love pizza and between my Camp Chef Pizza Oven and this Ooni Fyra Pizza Oven you are going to see some awesome cooks! Be sure to subscribe NOW to Andersons Smoke Show so that you don't miss another video! Like, Comment, Share! I'd love to hear from you!
ooni koda 16 ooni karu 12, ooni karu 16 ooni fyra 12
#Ooni #OoniFyra #Pizza - แนวปฏิบัติและการใช้ชีวิต
I case you missed it, here is my video unboxing, assembly, and first pizza on the Ooni Fyra: th-cam.com/video/bAJOru-Ju_I/w-d-xo.html
Remember folks these ovens are for Neapolitan pizzas which are totally different to pizza hut type pizzas, these are very thin base crust with chesee, tomato sauce and perhaps mushrooms or onions anchovy or an egg , very few toppings , keep it thin and you will have a perfect pizza.
Nonsense about the toppings
Best pizza is here in my driveway. Lovin' that.
Thank you for the tips! I ran into these multiple times over the last few weekends. Will incorporate these suggestions for next time.
Glad the video was useful! Thanks for watching
Thank you for showing the bottom of the crust. This is the deciding factor for me. Looks great.
Thanks for watching!
Thanks a lot!!!! You explained everything so we can understand the traps and the simple way to use this item. Thanks buddy, keep the videos coming.
So glad that I could help out!
Good job on explaining the Ooni Fyra Andrew!! I love mine and how portable it is! You pretty much nailed the pellet hopper issues! Thanks for sharing and have a great weekend brother!
Thanks man! This sure is a cool little oven!
The pellet/hopper issue is a non issue. Your not supposed to PACK the hopper full! The instructions say fill with pellets, not to pack them in
This video is great. I ordered this oven and it's on the way. I would have never thought about any of these things. Good stuff keep up the good work
Thanks for watching Travis and enjoy that new oven!
Thanks Anderson! Great vid. Thinking about getting one and now I will! Your pizza looked delicious
Thanks! I hope you enjoy it as much as we do!
Cool little pizza oven, hard to believe it’s been a couple of months. Great tips Andrew!
Thanks for stopping in Charley! Yeah man this is a cool little oven, and with it being portable it will be cool to take with me to hunting camp in a few weeks!
Thanks on the Backdraft info. I was having that issue and you showed me what the problem is. Thanks again.
It took me little time to get good and running the Fyra
Just got my oven. Thanks for the video.
Really enjoy your shows, thank u so much!
Thanks Steve!
Great tips, so thank you. Got our Ooni Frya yesterday and can’t wait to give it a go at the weekend. Do need a thermometer now though!
Heck yeah! Enjoy!
Thank you for this informative video. Im hoping to get a hold of one of these soon :)
You’re welcome! We love it and I think you would too! If you plan on buying it directly from Ooni, consider using the link in my description as it will tell Ooni that you came from my channel! Thanks for watching!
Nice vid, straight to the point. Appreciate the no bullshit approach.
Thanks 🙏🏻
have to say thanks for the videos, have done my research and finally got my Ooni in! Have had two excellent cooks with it so far and your tips have been helpful (especially fire management). Only thing I would add is a pizza turner is essential and makes for easier cooking. thanks bro!
Yes a turning peel is a key too! I should’ve talked about that
That pizza is beautiful! Great video!
Thanks
Awesome video! I'm going to have to get one of these.
Thanks for watching Dan!
This is a really good informative video. Thanks for sharing
Thanks for watching Steve!
Very helpful thanks, I just got my OONI. I have a full sized wood fired pizza oven in the back yard but for two people it just takes too long. Pizza is the crust, the toppings are simple. For newbies, don't use much sauce, I brush it on.
Very very true! Thanks for watching and enjoy that new Ooni!
Awesome video that'll help many!
Hey thanks Tommy! I appreciate you stopping by and watching!
I'm looking to buy one. This was very helpful. Thanks from The Netherlands!
Thanks for watching!
Thanks for all the tips, bud! These were great, even though I am considering the Big Horn.
Ahh nice! Those are pretty similar.
Thanks. Looking to invest in a woodfired Ooni and your video was helpful.
Glad I could help Pete!
Great tips! Thanks.
Great commentary! Thank you!
Thanks!
Getting ready to make our first pizza in our Ooni tonight. Your video looks helpful.
Thanks! How did it turn out?
@@AndersonsSmokeShow -- hahaha, we need to watch the video again. Still trying to master the peel. Though not pretty, our pizzas were delicious.
You are so well spoken
Good video, we're about to use one for the first time
Appreciate it Joel! Thanks for watching and enjoy that awesome oven!
Really good info!! thanks!!
Thanks for watching!
Thank you for this video!! Lifesaver!
Glad it was useful!
Great video, thanks for sharing.
Thanks for watching
Thank you , great video
Thanks for watching Betsy!
Thx’s for the Pro tips
Thanks for watching
My ooni is supposed to get here this weekend! Been waiting since October! I can't wait to get it going
Heck yeah!
Just got mine today!!
Great video. well done
Thanks!
Like your style!
Great video Andrew very informative as always. Quick question. How difficult is it to clean and maintain the oven? Thanks
It’s very very simple! Pellets are notable for their efficiency and leave very little behind. I do periodically remove the burn pot and take my air compressor and blow through the oven to remove any lose debris. Thanks for watching Doug!
I got mine about a week ago and it's pretty awesome being able to make restaurant quality pizza at home. The one recommendation I have is to not let the oven get too hot. I like to let the stone get to about 800F in the middle. At that temperature, you get cook times that are closer to 90-120 seconds which allows a really nice even cook throughout the pizza. Higher than that, you'll start burning the toppings and edges of the crust before the middle parts of the crust are fully cooked.
Totally agree!
I can't get the center of the crust cooked without burning the top
Make sure that you’re not loading the toppings too thick. Also try to lower the temp a little
Thanks for the tips! Especially clearing the pellets to get they burning nicely. However, isn’t 850 the perfect temp? 950 seems too hot; adds just a bit too much char? Maybe it’s personal taste, but a true Neapolitan chewy crust isn’t blackened. Looking to buy the oven, but not if it incinerates a great sourdough thin crust Neapolitan pizza? Is the temperature controllable? Obviously have to be patient to build stone temperature, but can you cap/damper and maintain a 850-900 temperature?
Got one for my dad for Christmas this year can’t wait til we use it
That are a lot of fun and make some great pizza! I’m sure he will love it!
I wanna buy one but they don’t shop till late March 🥺
Wow! That’s crazy! I had to wait about 4-5 weeks for mine. I know that there are some retailers like Ace Hardware that carry them too, but if the manufacturer doesn’t have them I doubt retailers do. May be worth a try though! Thanks for watching Sydney!
@@AndersonsSmokeShow thanks! :D Maybe it's because of high demand from christmas orders.
I have an Ooni 3 (when it was still Uuni) and I love it. Looks like the Frya is the same concept except it has the damper. I’ve never gotten my oven above 900 degrees so it isn’t really needed.
Yeah I’ve played around and have had great luck with lower temps too... Easier to cook it thoroughly
This is a good review. This might just have to get added to the wish list. The rabbit hole keeps getting deeper.
Hahah yeah I hear you on that! I just ordered another smoker this morning 🤣🤣
Just purchased my ooni Frya - hope my pizza is as good as yours looks!
any temp over 500 is good, if you wait till the flames go down it won't burn as easy, i preheat for a good 20 minutes just to get the stone hot
Great Vid! Thanks!
Thanks!
Have you tried cooking the crust a little then add the toppings? My wife used to do that for her oven pizzas. It helped advance a crust to crisp. Just wondering if it would work on this.
The Ooni looks awesome, thank you for making the video. When we buy a house next year, this will definitely be on the list. I’m curious though since you said you’ve only done frozen pizza in the past, have you tried cast iron skillet pizza? Not the same caliber as the Ooni, but definitely a great alternative to frozen pizza
The ooni is a sweet little oven for any pizza lover! Honestly I can make better tasting pizza than most delivery options in my area. What I meant about the frozen pizza is that I get a lot of questions if I have tried cooking one in there, and at this point I have not but I will soon. Thanks for watching!
Great review. Still trying to perfect the pizza dough making process. On my next burn am thinking of sneaking in some small pieces of Mesquite Charcoal with the pellets since every time I buy the big lump bag , 1/4 of it is always tiny pieces.
I don't think mall pieces would hurt anything. I haven't tried that, but I know exactly what pieces you are talking about. Thanks for watching!
Great video
Thanks!
How you guys use the chimney vent? Do you close the vent a bit when fire is burning good?
Great tips. I have an Ooni 3 and I’ve ran into the exact same issues and used the same solutions (especially the screwdriver to get those pellets down the hopper, ha!)
Thanks for watching
I've been having a lot of issues with this. Are you sticking the screwdriver down the feeding tube or from the back?
I do it down the hopper
This was so interesting, thanks. I need to get a peel, what do you recommend the metal with the openings or the one that has no openings? Thanks
A perforated peel would be a good one to get. I also like a wooden peel for building the pizza on.
Great videos. You make it so simple and cover all questions I had. One question though. How much dough do you use, i.e. ounces, etc.? We buy prepackaged dough at Safeway and that rolls out to make a pretty large pizza.
I don't really measure it out in weight.... There is a local place that sells fresh dough so I buy it there
Great video. I've used 3 brands of pellets. The low end ones seemed to have too much water in them. As the pellets in the hopper warmed, they expanded and got stuck resulting in low temps. I've switched back to a different brand and generally I haven't had much probablem with the self-feeding. I usually cook about four pizzas back to back...then rest for about five minutes to get the temp back up and add some pellets. Question for you: do you ever clean your stone in between pizzas with a brush? As noted in this video, sometimes the flour used to role out the dough results in some char on the stone that gets picked up by the following pizza.
I haven’t cleaned the stone during a cook, but I guess you could. I would be careful which type brush you use, and it’s deadly to ingest a wire bristle
Thanks for the great video. I'm looking at purchasing an Ooni. Why did you choose the Fyra over the Karu Multi- Fuel?
Thanks for reaching out! So I have a propane fueled Camp Chef pizza oven, so there really wasn’t a need for me to get an Ooni that ran on gas. Now don’t get me wrong I would love to try charcoal, but I figured I’d try the pellet only version as it was a bit less expensive.
Not sure if you hear this alot but you have a great voice for commentating!
I get a few comments here and there about it! I appreciate the compliment!
If cooking 2 pizzas how long does it take for the stone to heat back up for second pizza?
This got me wanting one 🤔
Two questions. Any issues with the level of ash acumulation after and during the cook? Just curious, ever tried putting in a small wood chunk or couple of lump charcoals? I'm torn between the Pelet and the duel fuel Ooni fired pizza oven. Thank you.
David Astrero I have not just for the simple fact that they say that it’s pellet only. I’m afraid that it could do some irreversible damage to my oven. In terms of ash I haven’t really had any issues, but I always clean it out once it’s cool. Thanks for watching David!
Great video Sir! tons of information. how does it do with meat? sausage, hamburger, My favorite pizza Garlic, Peperoni, sausage, shrooms, basil dang I'm hungry... thank you for sharing
Just make sure that the meat is thin enough to cook through... or precook it a little if you have to. I haven’t had any issues with mine but I intentionally keep the meat thin so I know it can cook through
Nice and quick video!
Do you keep the oven lid closed all the time? I a curious because if you check a standard pizza oven, it is always open, since you need to constantly rotate the pizza to not burn it on one side.
If the lid stay open temperature goes down a bit but should normalize at one point, so I wonder if you tried to use the oven without the lid when you cook. Thanks
You don’t have to keep it closed the whole
Time. In fact when cooking it’s probably best to leave it open because the surface can burn pretty quickly,
Great video, there is a hole under the oven close to the door for you to stick your finger to lift the stone to remove it. no need for any tool.
I learned that about 15min after filming this video lol
good job!I see Tommt@ gallery backyard gave u an atta boy and he has a different brand pizza oven
Yeah he has the QubeStove! It’s a cool little pizza oven! Thanks for watching!
Supposed to be getting one of these for doing a sales call over Zoom... Seems worth a half hour of my time! Plus, it will be awesome sitting next to my Kamado Big Joe 🤘🤘
Hell yeah that’s cool!
what about using the premade pizza dough?
Does it ever taste smoky from the pellets?
Can you leave the oven outside maybe with just a coverover itto protect from rain?
I know that they make a cover for the Pro, but I don't recall seeing one for the Fyra... I dont see it as an issue as long as it's covered and protected from the elements. It does fold up and stores pretty easily too.
Thank you for this video. Can you please make a video on cleaning?
I should be filming it this weekend
@@AndersonsSmokeShow Thank you. I used mine for the first time and just watched your video. Should have done that first. My flute where you put the pellets is now very sticky with soot stuff. Not sure what I did wrong. Are you using Ooni pellets?
I’ll have to see if mine is sticky as well. I have not used Ooni. Ive used Pit Boss and also have a surplus of Camp Chef pellets... so those are the only that I’ve used
@@AndersonsSmokeShow do you like the Camp Chef pellets?
Tonya Lucas Smith I think Camp Chef pellets are made with quality wood and work well in both my pellet grills and the Ooni
How long does the oven take to heat up
Dude this video is great. Two things: Way too burnt on bottom, dont push down your edges, and leave more room on edge to make a puffy crust. Pushing the sauce to the outside like that is for pan pizzas. I used to run a woodfired pizzeria
One thing: have it however you like it.
that is for profit. I like my toppings all the way to the edge
If you could buy an Ooni piza oven again would you still buy a pellet burner or gas
do you make your own dough? or have you used store bought and rolled out?
Honestly I’ve done both. There is a higher end grocery store nearby that carries some good dough and it’s super convenient.
Hey mate, do you keep that oven outside all the time? How often it rains where you live? I am trying to decide if I should buy ooni or build one myself and my concern is ooni will rust in my garden after a year or two.
No I store mine in the garage when it’s not in use.
Good video
Thanks!
what pellets do you use (other than the ultra expensive Ooni ones that are never in stock)?
I’ve used all kinds of pellets, but lately I’ve used Lumberjack the most. I like their blends as well as their 100% hardwood pellet offerings.
How long do you wait between cooks for temperature to get back up?
It’s usually just a matter of minutes for it to get back to where you need it to be.
I have an ooni frya 12 too. Do you have any soot issues? Mine seems to get build up after a couple pizzas.
I take a rag and run it across the top of the oven, because I too have seen soon floating around in there.
Struggling with my oven. Can't get it past 350 degrees C the flame seems to die quick and when trying to top up even a few pellets kills the flame and causes just smoke. I also find what you said I the video the hopper and even my tray get clogged. Have thrown away alot of under done bottom pizzas and burn tops contemplating returning atm. Don't know if I have to use it against a wall so there's no breeze 😕 just struggling any advice would be great 👍😀 cheers
I’ve cooked in the snow and didn’t have an issue. Make sure your chimney damper is wide open, keep the door on to let that stone get up to temp... and as far as pellets go, make sure the fire is going well before adding any to the hopper and when you start to add them be sure to just add a little at first. Then after a moment or so you should be able add to the hopper.
Thank you for showing us how to use the fyra. you need to get yourself a slotted peel. when there's too much flour under the dough, you can shake it off right before launching. and as you have probably found out by now, any wood/pellet pizza ovens are not great for non-neapolitan pizzas. you need either gas or just a home oven if you want a thick crust pizzas.
Yeah I've learned quite a bit more about this Fyra since I got it. People will say I am wrong, BUT when I got my Fyra (little ole' never used a pizza oven me) there wasn't really guidance even from Ooni as to what the Fyra was meant for. Would a pizza expert know that it would be for Neapolitan style pizza? Sure. Would a person who buys DiGiorno on a regular basis? No. lol. I was that guy, and it took some learning to get to the point where I truly understood what this was for. I saw you commented on my "Ugly Truth" video as well. People were pissed in the comments and the truth is, even Ooni's documentation didn't spell out exactly and my entire point was I'd rather have the gas than pellet.
@@AndersonsSmokeShow yes understandable. it took me many months and many pizzas in the trash to finally get the process down. also in my opinion, Karu firing on wood has the steepest learning curve of all ooni ovens, and Koda 12 also runs too hot even on gas. I recommend the roccbox or koda 16 if you want full control.
Nice!!!
Thanks!
Thank you for this video. I'm thinking of purchasing one since i hear the price will increase soon in Oct. I am curious, when you are done using the ooni. how long does it take to cool down to put it away? Any steps or tips on how to clean to put it away? Thank you
You just let the pellets burn out and cool down. I’ve never timed it, but it’s pretty quick. Cleaning it it’s pretty easy, a quick wipe down and flip the stone if it’s really dirty, and away you go! If you decide to buy one, consider using the link in this video description, that tells Ooni that I sent you and I’m able to make a little commission which gets reinvested into my production.
@@AndersonsSmokeShow Thank you for the quick reply. It looks like am really going to enjoy this. thank you for the tips.
Got one for Christmas! Realizing I have to accessorize..... What type of infrared thermometer should I look for? It also looks like most of the OONI brand accessories are on back order! Unless you can find in a retail store.....
I personally use thermoworks thermometers, but the thermpro infrared off Amazon is not bad!
the key with this oven is to be quick and managing temperature. You can cook when the temp reaches north of 450 celsius and need to cool it down when it's higher than 500 (below 450 the top will cook perfectly but the bottom will stay a little raw - above 500 the bottom easily burns). To cool it down when it gets too hot it's enough to have the chimney valve at 45 degrees. And yes you need to keep the door closed as much as possible. I manage to cook 5 perfect Neapolitan pizzas pizzas in around 10 min and just 1 tank of pellets, first turn after 20/30 max, depending on stone temp and dough hydration. Then 2 more turns after 15/20 secs each and pizza is done. Just have the dough and ingredients prepared, stretch it to 80% of the size in advance so you don't waste time between each pizza. I have not experienced issues with the stone cooling down. It takes a bit of practice with the pizza shovel, a quick insert below the pizza and then the right movements to get it out without pushing it on the fire, on the first tries you might find it difficult to get the pizza out. I find the learning process part of the charm of this oven, definitely not for those who want something easy and foolproof, they should get an electric pizza oven.
From the looks of it it seems to me your stone is getting too hot, you want a toasted bottom, but not burned black.
Thanks for sharing your experience in your video, it helped me decide on the purchase of this oven
I think part of my problem was also too much flour on the peel. Thanks for watching!
Have you tried finishing off wings in this bad boy? I can only eat wings (usually plain...) now that I have either airfried or baked fried wings to get the grease out of them.
Actually I haven’t, but that’s not a bad idea!
Thanks Dave. Quick question. How long should the pellets be cooking before it gets to 800 degrees? My dough is not quite crispy enough. Ordering thermometer today.
From a fresh start it’s usually 10-15min to go from lighting to a hot stone. Yeah I’d really suggest using a thermometer
@@AndersonsSmokeShow Great tips! Thanks Dave. Question on the pellets, what amount should you initially use to get to the 800-900 range? Like 1 cup, 1 1/2 cups etc… ? And how often should I add more when cooking multiple pizzas?
So the chimney cap is also used as a pellet scoop. I start out with a couple scoops of pellets on the “burner” and let that thing get roaring. Then I start to trickled pellets down the hopper as I don’t want to smother the fire. Once I see that me adding pellets doesn’t do that, then I fill the hopper. In my experience a roaring fire with a full hopper is about 15-20min of fuel. Between letting the stone get hot and letting the heat regenerate in between pizzas you may have to add more as you go. I just keep and eye on the hopper and make sure that I don’t let it run dry.
@@AndersonsSmokeShow Perfect! This will help immensely - thanks Dave!
I have a traeger, can i use the traeger pellets or any pellet like that?
Yeah I’ve used Pit Boss, Camp Chef, and Cabelas all with no issues!
When pellets get stuck in hopper i just hit it a few times on the back with the chimney cap (scoop) ...
I was going to engineer a more permanent solution, just haven’t had the time to do it yet.
How many pizzas can you make on one load? Does it gets choked because of the ashes? can you use charcoal?
Isaac Carro this particular model is pellet fueled only. Ooni makes other models that run on charcoal or gas as well. It only can handle one pizza at a time. The hopper is what gets jammed up, but it’s an occasional things
How often do you usually need to wait between cooking two pizzas?
Usually a few minutes with the door closed is sufficient enough. Having the infrared thermometer really help!
Do different fuels, wood, charcoal, bricketts
Did you try someone to use instead of pellets small pieces of hardwood?
I'm thinking, if to buy Ooni Fyra or Karu. Fyra is cheaper, but I have a hard wood at home...
I believe OONI suggests filling the hopper little and often instead of packing it full. Great video though! I watched your unboxing because I somehow misplaced my assembly instructions so thanks for that 😅!
Oonis instructions state to fill to the top once it’s completely fired up. It would be a pain if you could only put a couple handfuls in at a time, as a full hopper only lasts about 15min. I’m glad that my video helped!
Combustion gives off moisture. Pellets begin to degenerate (melt) in moisture. Thus the pellets waiting to drop start to melt together. I find keeping the hopper much less than full and more frequently adding smaller scoups works great. And occassionally id needed push a screwdriver down into the hopper and pellets to bust them up a bit.
Did you permanently take off the thing that stops the flame from hitting the front? Or did you place that back on. And if you have it off, will it just burn the pizza. Great video subscribed! Also we just got this for the holidays. Going to be making pizza for everyone on new years.
Are you referring to the deflector on the top?
@@AndersonsSmokeShow haha yes
I have mine on there all the time
I’ve found when adding more pellets some fall into the stone base. Is this because I’m adding more too early you think?
It’s just overflowing or you’re pour too hard
Great video! How long does it take to have the fire go out?
Honestly pretty quick. 15-20min max
@@AndersonsSmokeShow is there a cover you recommend for it?
They actually make covers. I don’t have one because mine is stored in my garage when it’s not in use.
How do you clean it?
Rani Tiruveedhula I am currently planning that video 😉
At what point do you need to close the funnel using the small nozzle on the side? I get that it needs to be open to avoid backdraft. But does it ever need to be closed?
I will make a few micro adjustments to it to drop the temperature a little, but other than that I don’t really close it.
@@AndersonsSmokeShow thanks a lot! Just ordered mine. Will see if I can cook a steak in it too
That’s something that I’d like to do too. Just haven’t gotten around to it yet.
Hi there I’ve made at least 30 pizzas and I have never been able to get the bottom cooked and I have never seen it get over 800 Degrees using the same pellets you have used I know I’m impatient but how do you get yours so hot ??
Is your damper all the way open? I also keep the lid on as long as I can to get the stone hot.
I’ve use a small fan to blow air through the back vent of the oven. It looks like an inferno and drives the temperature up.
What’s the recipe for the pizza dough?
it looks amazing
I actually buy it fresh locally
@@AndersonsSmokeShow ok thanks for the reply