Uuni wood fired oven?

Posting to see if anyone here has heard of or owns one of these little ovens. One of my friends told me about this just recently and I'm a little bent on whether to try it or not.

What do y'all think?


Nicolas Rodriguez
posted over 2 years ago

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Wow. There's definitely a need for a product like this. That said, after watching the video, I have a few unanswered questions/thoughts. In no particular order:

1. It's very important, almost essential, to be able to peek into the oven without having to open it up. It's less of an issue at a 500F bake. But upwards of 750F, a few seconds is the difference between an amazing pie, and a burnt pie.

2. I'm curious about the preheat time and how long it takes to recover. If you're making one or two pies consecutively, it won't be an issue. If you're going to make 9 or 10, that's a different story.

3. Think about the max size. Looks like it'd be hard to go past 12-13" pies.

4. Make sure it's easy to get wood for this oven. It looks like you'd use wood cut to a very specific size.

5. If you look at the video, the exterior seems to be discolored when compared to the product photography on the site. It might or might not matter. Just pointing it out.

6. How do you control temperature with this oven?

7. For the price point, it seems like a solid design and a great way to get high temperature without breaking the bank.

My two cents.

Thumb raji
Raj Irukulla admin
posted over 2 years ago

A lot of these questions aren't really answered anywhere on their website or anywhere else online so I decided to send them an email with a few questions like what temp it does it usually reach and preheat time. Also asked how the temp is controlled.

I had the same thought. At first I thought it was a bit gimmicky but then saw what its capable of. For the price, Im really considering getting one. Just wish they made a slightly bigger version and with a thermometer.

Nicolas Rodriguez
posted over 2 years ago

Hi all:
I bought an Uuni 2s. I've had it for about 2 months and made about 30 pies.
There is a learning curve and owing to the heat mass of the oven you need to be attentive to the use of wood pellets, the temp and the cook timing. I've never used a real wood burning oven. That said:
For $300 I love this product. I've gotten to know this oven very well and delivered some killer pizza. My bigger challenge was getting my dough right.

To answer Raj's questions:
1. When you understand the heat (I use a thermal gun and also have really gotten tuned into the temp from holding my hand 2 inches from the top of the vent stack), then you'll know at 900+ degrees count to 27, open the door, turn the pizza 120-degrees, close the door, count to 27...repeat. You quickly learn the relationship between heat and timing simply be feel.
2. Preheat time is about 15 minutes. Seriously. Recovering time really depends on how well you maintain a constant feedtube flow. You also should shake the pellet hopper every so often so that they spread out laterally, otherwise you will have a more concise distribution of pellets and so less heat. Yes, this is a bit fussy but I can't spare the money or room for a full size oven.
3. 12" is max. I make 10" which is a nice personal size.
4. You use wood pellets. Traeger is a easy to find brand. In my area Costco now carries them.
5. My Uuni is weathering nicely. I've accidentally left it out in the rain. No rust. The extreme heat lends the Uuni to develop a nice patina over time.
6. Temperature control. Okay, here's where knowing your oven...the art, comes into play. It's mostly about the volume and dispertion of the wood pellets in the hopper. You want to keep the feeder tube filled so you can't look down it and see burning pellets. Also, shake the hopper (that holds the pellets) from time to time so that the pellets spread out and thus a larger amount is burning. That helps keep the oven hot. You'll also learn to watch the color and volume of smoke coming from the vent. Whitish smoke means that fresh pellets are getting burnt and the oven is recovering. If you're on your game then you'll notice a jet stream of fairly imperceptible black soot and you won't be able to hold your hand 2 inches from the top of the vent for more than 2 seconds. Then you are in 900-900+ range. I've done many a pizza at 90 seconds. What they say is true. If my oven is cool you're looking at a 4 minute pizza.
7. I agree. It's a great value, a ton of fun, a great introduction to wood-fired pizza. My buddy is buying one after seeing mine in action and working with it.

I'll soon write to them with some ideas for tweaks, but overall its a fantastic product and I would recommend it without reservation.

FYI, I'm a passionate novice in Northern VA.

Todd Milbury
posted about 1 year ago

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