Has anyone tried the Uuni 3? It’s a portable pizza oven that can also be used to cook other meats. The manufacturer claims it can reach 932 degrees within 10 minutes using wood pellets. Sells for $299.
They are taking pre-orders for the Uuni Pro which is larger than the 3 and cooks with gas, charcoals & wood pellets.
The ads look pretty slick so I was wondering if anyone knows if the Uuni works as well as it looks.
Well, the Y and I were looking at maybe buying an Unni. We do pizza once a week or every two weeks or so. we don't generally do it on the grill because it is usually a meal we want to
I unfortunately got caught by the weather aversion before I used the Pro. I did fire it up, and it was no problem getting the temps up there with the recommended charcoal base and stick topping. @hogdog2 actually fit in a few cooks I think.
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I had the original Uuni. It was a great little oven that did cook pizza well, but it was small and needed some development, such as adding a pizza stone for thermal mass (further reducing internal volume. The maker got better as the models developed to the point that I'm still interested in an Uuni pro. I haven't seen anyone cook on the Uuni 3, but based on looking at it, it will do a good job! The Uuni 3 insulated the oven, added the baking stone, moved the "chimney" to a more logical location, and uses Stainless Steel. It only uses wood pellets for fuel and can still only bake a 12" pizza really, so not much bigger inside than the original. It should be a very good product, but the larger capacity and multi-fuel options make me want the Uuni Pro.
@kenrobin Another option to consider is the BlackStone. They run about $300. Runs on propane. I get mine up over 900 degrees which is hotter than I need. There's a stone on top and bottom and the oven has a large capacity for bigger pies. The unit is also larger.
I agree with Kenji on most points in regard to the blackstone. I replaced my motor and that was a good move. I haven't had a broken stone though. I also don't think the Blackstone looks that bad, though the Uuni and Roccbox do look much better. I removed the side tables, and will put it on a shelf I'll build into my outdoor kitchen, and it will likely sit next to a large Kamado someday that will share the shelf. I also don't think of it as not portable since it breaks down to a pretty small unit without the legs and side tables. But you do need to bring a propane tank too.
I plan to make pork sausage stuffed mushrooms perhaps this weekend with it. I've done poppers too. I want to find a cast iron pan or similar that I can use with it. As Kenji mentioned because it rotates you need something without a handle and then you need to be able to remove it quickly as the oven gets extremely hot. That way I could sear steaks with it, etc.
I have a Unni 3 and had my first experimental pizza cook recenlty. I do like the oven, to me there is definitely the getting the temperature right/pellet amount/timing right learning curve. I studied enough to know I wanted to use 00 flour and couldn’t find any locally, I used all purpose and I don’t think you will be able to get decent results with the Uuni 3 without a 00 flour. If you have any other questions just ask.
I use a camp chef italia. ir gets well over 800 degrees. I can cook a NY style in about 3 minutes tops. gas fired, but add a little smoker box of wood and you get the taste. i can cook 2 pizzas at a time if need be. I couldn't be happier, but then again i am no pizza pro.
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