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I have made 57 za's on Roccbox with propane; uuni website still says gas burner coming soon....

westernbbqwesternbbq Posts: 2,311
Honestly i thought uuni would have fufilled its coming soon promise by now that it made about a year ago regarding gas burner for US

So glad i ditched both uunis and picked up a roccbox.....

I have not checked into whether uuni improved its communication as i have no reason to now.   Im hoping youtube replies arent the way they inform potential customers on updates to product delivery dates.  For those of you with an uuni i hope youre enjoying it and having much success with it.   

Maybe uuni wil have gas burner avail for purchase in US by memorial day?

Comments

  • Photo EggPhoto Egg Posts: 8,471
    I think you made a wise choice...
    Thank you,
    Darian

    Galveston Texas
  • JohnInCarolinaJohnInCarolina Posts: 13,063
    I've yet to even try the wood burner on the RB.  I suppose I will at some point, just to explore the difference.  But I'm very happy with the gas. 

    Have you settled on a dough recipe you like? 

    Oh and, pics or it didn't happen!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • DoubleEggerDoubleEgger Posts: 13,792
    That’s a lot of pizza
  • HeavyGHeavyG Posts: 5,556
    Honestly i thought uuni would have fufilled its coming soon promise by now that it made about a year ago regarding gas burner for US

    So glad i ditched both uunis and picked up a roccbox.....

    I have not checked into whether uuni improved its communication as i have no reason to now.   Im hoping youtube replies arent the way they inform potential customers on updates to product delivery dates.  For those of you with an uuni i hope youre enjoying it and having much success with it.   

    Maybe uuni wil have gas burner avail for purchase in US by memorial day?
    A couple days ago on Twitter the word from Uuni was that they will be available in the US "this year". So...maybe Memorial Day, maybe Labor Day, maybe Xmas Day. :)
    Camped out in the (757/804)
  • JohnInCarolinaJohnInCarolina Posts: 13,063
    I'm a member of a FB group that is for all kinds of wood-fired ovens, including the Uuni, the RB, and standard wood fired ovens as well.  There are several converts from Uuni to RB.  What I've yet to see is someone going the other way.


    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • thetrimthetrim Posts: 6,999
    How much gas do you use on a pizza cook? Do you just have a 20lb propane hooked up?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • JohnInCarolinaJohnInCarolina Posts: 13,063
    thetrim said:
    How much gas do you use on a pizza cook? Do you just have a 20lb propane hooked up?
    I do and from what I can tell, it uses surprisingly little gas.  @westernbbq has cooked quite a bit more than any of us on this thing though and he might have a better idea of how many shots a given tank yields.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • GATravellerGATraveller Posts: 6,310
    I'm saving up for a Forno Bravo.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • HeavyGHeavyG Posts: 5,556
    It probably won't be long before the Chinese makers start flooding the market with more of these small, portable, pizza ovens at half the going price.


    Camped out in the (757/804)
  • JeremiahJeremiah Posts: 6,186
    I'm a member of a FB group that is for all kinds of wood-fired ovens, including the Uuni, the RB, and standard wood fired ovens as well.  There are several converts from Uuni to RB.  What I've yet to see is someone going the other way.


    It seems (at least from the outside looking in) that it's the better mouse trap, but damn at $600+ just for pizzas...
    Slumming it in Aiken, SC. 
  • JohnInCarolinaJohnInCarolina Posts: 13,063
    Jeremiah said:
    I'm a member of a FB group that is for all kinds of wood-fired ovens, including the Uuni, the RB, and standard wood fired ovens as well.  There are several converts from Uuni to RB.  What I've yet to see is someone going the other way.


    It seems (at least from the outside looking in) that it's the better mouse trap, but damn at $600+ just for pizzas...
    Nominally you can cook lots of other things on it.  The Roccbox website has a ton of non-Pizza recipes.  I haven’t tried any myself, except for the Naan, which came out just ok for me.  But I think that was the fault of the Indian and not the arrow.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • nolaeggheadnolaegghead Posts: 28,316
    There is an interesting 1-hour pizza dough recipe in a recent copy of Cooks Illustrated.  The tips are: use lots of yeast, warm water, add vinegar, sugar, beer (to boost fermentation flavors) and form the pie and do the only rise on the formed pie. 
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • HeavyGHeavyG Posts: 5,556
    It's in the current issue - March&April in case anyone cares to track down the whole article. Here's a taste:




    Camped out in the (757/804)
  • nolaeggheadnolaegghead Posts: 28,316
    that's it!
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • JohnInCarolinaJohnInCarolina Posts: 13,063
    RB actually has their own same day Pizza recipe.  I’ve tried it at Cen-Tex’s house and it’s pretty good in terms of texture.  Not much flavor though.

    That recipe looks interesting but it’s definitely designed for a home oven cook. 
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • FockerFocker Posts: 8,364
    edited March 8
    There is an interesting 1-hour pizza dough recipe in a recent copy of Cooks Illustrated.  The tips are: use lots of yeast, warm water, add vinegar, sugar, beer (to boost fermentation flavors) and form the pie and do the only rise on the formed pie. 
    Another clusterfock of a recipe from ATK. 
    Why don't you try it, rolling pin, parchment sandwich, and all?  Don't forget to spray it. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • nolaeggheadnolaegghead Posts: 28,316
    Focker said:
    There is an interesting 1-hour pizza dough recipe in a recent copy of Cooks Illustrated.  The tips are: use lots of yeast, warm water, add vinegar, sugar, beer (to boost fermentation flavors) and form the pie and do the only rise on the formed pie. 
    Another clusterfock of a recipe from ATK. 
    Why don't you try it, rolling pin, parchment sandwich, and all?  Don't forget to spray it. 
    Gee wiz.  Iowa Guy Fieri "fell" on a toy car or something.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • JohnInCarolinaJohnInCarolina Posts: 13,063
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • westernbbqwesternbbq Posts: 2,311
    I've yet to even try the wood burner on the RB.  I suppose I will at some point, just to explore the difference.  But I'm very happy with the gas. 

    Have you settled on a dough recipe you like?  9

    Oh and, pics or it didn't happen!
    Absolutely ive settled on a recipe Brotha John   see below: plus the margherita that is always a hit...



    2000g Bread Flour


    64G Salt

    130G sourdough starter
    1400g h20



    4g yeast


    Mix dry ingredients, pour starter in water then add to dry ingredients....mix by hand for 2 mins until shaggy mass.  Cover with wet towel, let sit for 20 mins   then mix by hand again for 5 or so mins until its a silky smooth ball.   Leave in bowl covered with wet towel in 72F kitchen for 12 to 18 hrs.   Warmer temp shorter rise, lower temp longer rise...Pour dough onto floured surface, use scraper to make 15 dough balls.  Do 4 folds, NSEW and put in proofing box for 2 hrs

    Then gently form balls into pies and use knuckles to gently spread em out.  Dress with toppings and be a god when youre done.  I made 15 pies for a tailgate, then i made 30 for super bowl party and in between made 12 for afc nfc title games .  The middle batch was best .  Making za next thurs nite and really looking forward to that


    Havent gotten my cooks illustratednyet but that recipen looks a bit complex to me

    Complexity is the enemy of reliability.  

    Also ive not used the stick burner for my rb yet either!  And i have about 100 years worth of mesquite sticks to burn which would be hi heat, good wood fired flavor and sustainable...
  • JohnInCarolinaJohnInCarolina Posts: 13,063
    @westernbbq man that is a good amount of dough at once!

    Your hydration is quite a bit higher than mine.  I’ve been going with 62%.  I’ve also been exploring with the size of the dough balls I use - going with around 200g these days.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • westernbbqwesternbbq Posts: 2,311
    @JohnInCarolina, i actually am looking at toning hydration down to 65....and with the two pyrex containers i have plus two proofing boxes, im able to make 30 dough balls at a time
    Mine avg just under 300g apiece, i think
  • TTCTTC Posts: 737

    Did a surf and turf last night, used CI pan at full blast -- trying to replicate the crust you get at a good steakhouse where everything is cooked under huge broilers.

    Tenderloin was excellent, even if I overcooked it a bit for my taste. Shrimp were really good.

    This is a really fun toy.


    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water --  Gallatin, TN
  • westernbbqwesternbbq Posts: 2,311
    That food looks amazing.  How long did you cook it for? Amd did you preheat ci?
  • TTCTTC Posts: 737

    Thanks @westernbbq

    I preheated at full blast for probably 30-40 minutes. It was in the 700-800 degree range. I also preheated the cast iron till it was smoking.

    I am terrible about measuring time but i would guess a couple of minutes per side on the filets. They cooked very fast.

    Shrimp were done in the blink of an eye.

    On pizzas I've had success with a 200g dough ball. I got going too fast and forgot to take pics but I cranked out 8 pizzas in no time for a small crowd last weekend. 00 dough, good cheese, simply topped, mmmmmmmmmm

    This is a really fun toy.


    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water --  Gallatin, TN
  • westernbbqwesternbbq Posts: 2,311
    @TTC, i agree the rb is a super fun toy.  Easy to use, dual fuel capable and broiling and making za are what ill use it for...mainly making za:-)   

    i might try salmon seared in ci pannin rb this weekend.  If i do, ill put up some picts here of the results
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