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I am gonna be getting one of these Uuni 3 pizza ovens here at the Man Cave.  I was skeptical about these ovens until I saw some video content on how they operate and how well they appear to make pizzas.  This is a wood fired (pellet fuel) pizza oven that is fully capable of Neapolitan pizza temperatures.  I will be doing a video review/demo and some various pizza cooks on it as well.  I am curious if this oven is capable of 500-600 degree operations and how easy it is to control temps below Neapolitan range....

 

More to come....

 

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This is the smaller brother of the Uuni Pro that is on the water now.  There are several folks here that have kickstarted with me.  The Pro is a true quad fueled oven.  Gas, Pellet, Charcoal, Wood.

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2 hours ago, John Setzler said:

 

It should be here tomorrow.  I may have some time to play with it because I hope to have a brisket bathing in heat on the Kamado Joe most of the day tomorrow.

 

 

I sm eagerly awaiting your take. 

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Also anxious to see what you think.  Seems to be a moderate learning curve, but the 3 seems to have some design changes which helped.  I've got the Pro version coming....can't wait!!

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I've spoken to people that have the current Uuni's.  The biggest things is that it cooks so fast, many people aren't used to the speed.  You also need to quarter rotate to avoid charring the side closet to the flame.  

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