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OT - Ooni Fyra Wood Pellet

Hoster05
Hoster05 Posts: 312
in EggHead Forum
all - the wife bought me an ooni fyra 12 wood pellet oven.  I love making pizzas on the egg and dont know much about the ooni so the best place to gather info is here.  fire away with reviews, suggestions or comments....
Mankato, MN - LBGE
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Comments

  • scdaf
    scdaf Posts: 177
    The Fyra gets much hotter than the egg.  You may have to change your dough recipe.  If you're used to Pizza Hut style pies, you'll have to reduce the toppings.  You'll be up to temp in about 15 minutes, so be ready to roll.  Pies will need to be rotated 90* about every 15 seconds and will be done in about a minute and a half.  Keep the front door closed as much as possible.
    Pellets need to be very dry or you won't hit temp. An infrared thermometer is a must.
    You're about to have a whole lot of fun!
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  • Canugghead
    Canugghead Posts: 13,714
    edited June 2022
    My honest opinion…

    Used to own an Uuni 2s pellet pizza oven, before the company was renamed Ooni. It was a pain maintaining consistent heat. Fine if you are making just 1-3 pies, once you get into refuelling it gets messy, black smoke, soots and what not. Maybe it was user error  ;)

    unless the design has improved, l would stay away from the pellet version. With sub 90 sec quick cook, most folks can’t tell the difference between wood and gas fired ovens anyway.


    canuckland
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  • littlerascal56
    littlerascal56 Posts: 2,110
    edited June 2022
    Sounds like a lot of work to me.  Just pop a Papa Murphy’s pizza in a 425 oven for 12-14 minutes, and you have a pizza that is awesome!  Hot and fresh out of your oven, with all fresh ingredients. A Friday night dream!
    Save that expensive pellet fuel for a protein cook.  
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  • BenfordSlaw
    BenfordSlaw Posts: 29
    Most things worth doing are easy and don't take any work at all.  That has always been my family slogan.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,676
    Very cool!  I love my pizza oven, looking forward to your results.

    I would rather light a candle than curse your darkness.

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Ozzie_Isaac said:
    Very cool!  I love my pizza oven, looking forward to your results.
    Same. So much fun. Can’t wait to hear how the pellets work. I can see them being better than wood kindling. I used that once on the Roccbox and noped the hell right out of that. I always thought pellets would be way more efficient. I guess now we will know. 
    Keepin' It Weird in The ATX FBTX
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  • fiber_induced_deuce
    fiber_induced_deuce Posts: 270
    littlerascal56 said:
    Sounds like a lot of work to me.  Just pop a Papa Murphy’s pizza in a 425 oven for 12-14 minutes, and you have a pizza that is awesome!  Hot and fresh out of your oven, with all fresh ingredients. A Friday night dream!
    Save that expensive pellet fuel for a protein cook.  

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  • fiber_induced_deuce
    fiber_induced_deuce Posts: 270
    And don’t forget to get those testosterone levels checked @littlerascal56, low-T is everywhere and it’s very treatable.

    It’s not your fault.
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  • cookingdude555
    cookingdude555 Posts: 3,196
    edited June 2022
    I’ve tried all the Oonis. Highly recommend returning the fyra for a karu (if you want wood fired) or koda. 
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  • Hoster05
    Hoster05 Posts: 312
    Thanks for the feedback.  I’ve never cooked anything with pellets.  I’ve done probably 100’s of pizzas on the egg and like the results I’m getting but a temp upwards of 900 is a new challenge.   

    Here’s some recent crust photos off the egg:


    Mankato, MN - LBGE
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  • jwc6160
    jwc6160 Posts: 218
    I have looked at these. Really don't eat a ton of pizza, but the main reason I've looked at the Ooni is because I must be doing something wrong with pizza on the egg. Even after a clean burn, the crust is very smokey most of the time. I'll let it roll at a very high temp and I still see white smoke most of the time. Wish I could figure it out. 
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  • Hoster05
    Hoster05 Posts: 312
    jwc6160 said:
    I have looked at these. Really don't eat a ton of pizza, but the main reason I've looked at the Ooni is because I must be doing something wrong with pizza on the egg. Even after a clean burn, the crust is very smokey most of the time. I'll let it roll at a very high temp and I still see white smoke most of the time. Wish I could figure it out. 
    Invest in a pizza steel.  Captures and retains heat much better than a stone.  Get the temp up to 500-550, close the bottom vent to almost closed to level the flame off, pre-heat the steel for 30-45 minutes and you should be good to go.  
    Mankato, MN - LBGE
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  • Hoster05
    Hoster05 Posts: 312


    We’ve been using the Ooni a lot and I’ve been bad at taking pictures.  So here are some lies from last night 
    Mankato, MN - LBGE
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  • dmchicago
    dmchicago Posts: 4,519
    Good looking pizza 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Canugghead
    Canugghead Posts: 13,714
    Pretty pies, what’s your experience with refuelling? I used to have an early version of Uuni 2s pellet oven and struggled big time with refuelling, probably user error :)
    canuckland
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  • Hoster05
    Hoster05 Posts: 312
    @Canugghead I use 2-4 pieces of lump charcoal and the rest 3-4” chunks of wood.  I’ve found that mesquite seems to burn the longest.  To make these 4 pies I got the firing going.  Added 2 chunks of wood before the first two pies and two chunks before the second 2 pies.  The stone was 600ish with a nice flame over the top.   
    Mankato, MN - LBGE
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  • Canugghead
    Canugghead Posts: 13,714
    That’s clever, never thought of using lump and chunks instead of pellets.
    canuckland
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