Just received my ooni Fyra, it was a 'pre-order'. Took me a month to get it, but it finally arrived! I did a 'seasoning-burn', yesterday... and it clocked in at 941 degrees about 20 minutes into the 30 minute seasoning burn. I NEVER fully topped off the chimney with pellets. Very hot, very impressive. Today, I fired it up, again, and also didn't top it off with pellets, this time either. Today, there was a slight breeze blowing into the backside of the pellet tray and the temp hit a whopping 998 degrees!!! It was acting like a forced air 'forge' with that breeze blowing into the rear. The Fyra stood proud and experienced no damage at all! It took that heat like a trooper!! I'm now wondering if maybe my 'NOT' topping it off, to the top, with pellets actually allowed TOO MUCH airflow and thus resulted in the extreme higher temps? I'm not complaining, but I 'AM' starting to think that there will certainly be a learning curve to ride before I attempt to successfully launch my first pizza(s) into this thing, come this Saturday! I know that I can throttle it 'down', somewhat, via the chimney damper... but not knowing how much to dampen it is where the learning curve begins. What are your thoughts on this? Have you messed with it 'without' topping it full with pellets? Maybe I need to do that in order to restrict excessive air-flow and heat...??? "Hmm?"
So I would rotate the back so I don’t have that much airflow in the back. One thing I did notice was that after 20 minutes I needed to knock the pellets downs because they were stuck and not feeding the fire properly and my oven temp was dropping. I’ll be playing around with this fun unit. I was always topping it off between pizzas as I didn’t want to lose the flame. Thanks for watching and I’ll be posting more videos as I learn more about this oven!
Starting to figure it out. I fill the chimney and let it heat up. When the chimney is out, I launch the pizza. Cooks great. I will then add pellets for the flame to roll over the top and kiss the cheese. Still learning but not scorching pizzas now
Thank you for posting your learning experience. Those of us looking for tutorial videos learn more watching normal people learning vs. pro’s. Keep posting tips as you learn. I got mine yesterday and will season ‘first heat’ tomorrow. I’ll also use my Treager pellets. Can’t wait! Have you tried different wood flavors? Favorite?
Looking at order a ooni fyra soon. Checking out vids to see how everything is done and looking to find a good pizza dough to make. I saw your other video saying you would make a dough for your 67% soon. Subbed so I see how its done..thank you for the vids
I read somewhere you can use this with wood or pellets, I'm interested in getting one but pellets are not available where I live, unless you're looking or hamster pellets or rabbit feed.
Thanks for the video. You said the pellet stack will last about 15 minutes....how long does it take to heat up? I can't decide between the Fyra or Karu. I too have a Traeger so I always have pellets.
The oven heats up in about 15 minutes. The stack burns for about 15. What I’m finding out is not to fill the stack up. The flame is uncontrollable and the temps scorch the pizza. It’s almost better to let it preheat and then add some wood as you go never filling the stack
@@thepizzaman5905 Also, how's the wood pellet consumption? I'm deciding between the Fyra and one of the gas models. Just looking for family use, not parties.
Go with the pellets. I use a Traeger grill so I have pellets on hand. The stack burns out in 15 minutes. So you don’t burn that many pellets. You get a great wood taste to your pizza. Propane I feel like it will burn quicker as the regulators have to be wide open to keep the oven so hot. Thanks for watching and look for new videos. I’m super new to the world of pizza like most and not much out in the Fyra. Thanks for watching
@@Robosan4000 As per your question about heat and a wooden table... When mine hit 998 degrees, internally, it was sitting atop a thick plastic table. The outside of this oven gets very, very hot while it's running, however. It doesn't get too hot for use atop a wood or a thick plastic table. There's plenty of room/air-space between the bottom of the oven and your table top to allow for adequate cooling. Tour table top might get hot, but not nearly hot enough to catch fire. Just keep the kids away from this thing while its running!
I’m not sure how you got the title pizza guy. You’re really, really bad at this. I mean no offense, but this is just painful to watch all the mistakes.
Sorry from an italian you don’t understand nothing about pizza. Starting from beginning a festival of mistake. do not take offense but you are not brought
As always, the grumpy, regionalist Italian never fails to express his malcontent in the most negative way possible. Do not take offense, but you are disrespectful. We can make pizza any way we want, anywhere in the world, with any ingredients we wish to use. Screw san marzano tomatoes.
Just received my ooni Fyra, it was a 'pre-order'. Took me a month to get it, but it finally arrived! I did a 'seasoning-burn', yesterday... and it clocked in at 941 degrees about 20 minutes into the 30 minute seasoning burn. I NEVER fully topped off the chimney with pellets. Very hot, very impressive. Today, I fired it up, again, and also didn't top it off with pellets, this time either. Today, there was a slight breeze blowing into the backside of the pellet tray and the temp hit a whopping 998 degrees!!! It was acting like a forced air 'forge' with that breeze blowing into the rear. The Fyra stood proud and experienced no damage at all! It took that heat like a trooper!! I'm now wondering if maybe my 'NOT' topping it off, to the top, with pellets actually allowed TOO MUCH airflow and thus resulted in the extreme higher temps? I'm not complaining, but I 'AM' starting to think that there will certainly be a learning curve to ride before I attempt to successfully launch my first pizza(s) into this thing, come this Saturday! I know that I can throttle it 'down', somewhat, via the chimney damper... but not knowing how much to dampen it is where the learning curve begins.
What are your thoughts on this? Have you messed with it 'without' topping it full with pellets? Maybe I need to do that in order to restrict excessive air-flow and heat...??? "Hmm?"
So I would rotate the back so I don’t have that much airflow in the back. One thing I did notice was that after 20 minutes I needed to knock the pellets downs because they were stuck and not feeding the fire properly and my oven temp was dropping. I’ll be playing around with this fun unit. I was always topping it off between pizzas as I didn’t want to lose the flame. Thanks for watching and I’ll be posting more videos as I learn more about this oven!
Starting to figure it out. I fill the chimney and let it heat up. When the chimney is out, I launch the pizza. Cooks great. I will then add pellets for the flame to roll over the top and kiss the cheese. Still learning but not scorching pizzas now
@@thepizzaman5905 In terms of weight, how many pallets you use to bake 2-3 pizzas? Thanks for the review!
I would say about 2lbs from preheating to finish. Look for a tips and trick video here soon
@@thepizzaman5905 Kindly, thank you, and yes, looking forward to watch your next videos!
Thank you for posting your learning experience. Those of us looking for tutorial videos learn more watching normal people learning vs. pro’s. Keep posting tips as you learn. I got mine yesterday and will season ‘first heat’ tomorrow. I’ll also use my Treager pellets. Can’t wait! Have you tried different wood flavors? Favorite?
I use Oak right now. It’s a bit cold here so pizza making has come to standstill! Enjoy and look for more videos soon
Nice video man, there aren't many video of this product in action and it was really helpful. Keep making pizza, you can only improve!
Thanks for watching. Going to be making a tips and trick video here soon
I think you did good man. Keep em coming
Thanks for watching! Much appreciated
Looking at order a ooni fyra soon. Checking out vids to see how everything is done and looking to find a good pizza dough to make. I saw your other video saying you would make a dough for your 67% soon. Subbed so I see how its done..thank you for the vids
Video coming soon. Thanks for watching!
@@thepizzaman5905 have you made the video yet on the Pizza dough?
Great job guys!
Good video
Thanks for the visit
I love this channel!
Thanks
Friendly fyi, where you put the wood pellets is not a chimney, it's a hopper.
Honestly don’t know why there are so many dislikes on the vid. Pizza looks great.
Thanks for watching. The world is full of haters I guess!
You burn basilico, you can put it at the end of cooking
Thanks for watching
I did my Fyra Pre-Order Today :D It should show up in October :D
Thanks for watching. Been adjusting to try to tame the fire. You’ll love it!
I read somewhere you can use this with wood or pellets, I'm interested in getting one but pellets are not available where I live, unless you're looking or hamster pellets or rabbit feed.
Where you live?
Nice music
Hi where did you get that stainless table?
Restaurant supply store
dough is the hardest part
I wanted to watch this video but your audio is so bad! It looks like you have a really cool setup but your video is unwatchable due to the audio.
Where did you get that table?
Web restaurant supply store. Basically a prep table! Thanks for watching!
Thanks for the video. You said the pellet stack will last about 15 minutes....how long does it take to heat up? I can't decide between the Fyra or Karu. I too have a Traeger so I always have pellets.
The oven heats up in about 15 minutes. The stack burns for about 15. What I’m finding out is not to fill the stack up. The flame is uncontrollable and the temps scorch the pizza. It’s almost better to let it preheat and then add some wood as you go never filling the stack
@@thepizzaman5905 Thanks for the info. Have you had any issues with ash
getting on your pizzas?
No. I clean it’s out with a leaf blower and all the ash falls out. I wipe the front door off and that’s about all you need to do!
@@thepizzaman5905 Thanks for the tip. The leaf blower worked great!
Matt C all goes out the back door! It’s great tool to use!
Why is it that most people who are obsessed with pizza don’t know how to stretch dough to save their lives?
Thanks for watching. Definitely a skill I will learn as I go. I’m sure no one stretches pizza dough perfect the first time!
Haterism is a stinky cologne. I think you did fine for the 1st time bud
The audio was something..... Loved getting the race car blast straight into my ear drums as I raised the volume to hear what you were saying :)
How's the heat under the unit? Could I use it on a wooden picnic table?
I think you would be fine. The bottom of the legs don’t get hot at all. They just don’t want you to use glass top table.
@@thepizzaman5905 Also, how's the wood pellet consumption? I'm deciding between the Fyra and one of the gas models. Just looking for family use, not parties.
Go with the pellets. I use a Traeger grill so I have pellets on hand. The stack burns out in 15 minutes. So you don’t burn that many pellets. You get a great wood taste to your pizza. Propane I feel like it will burn quicker as the regulators have to be wide open to keep the oven so hot. Thanks for watching and look for new videos. I’m super new to the world of pizza like most and not much out in the Fyra. Thanks for watching
@@thepizzaman5905 Thanks for the insight. Now if they were only in stock....haha
@@Robosan4000 As per your question about heat and a wooden table... When mine hit 998 degrees, internally, it was sitting atop a thick plastic table. The outside of this oven gets very, very hot while it's running, however. It doesn't get too hot for use atop a wood or a thick plastic table. There's plenty of room/air-space between the bottom of the oven and your table top to allow for adequate cooling. Tour table top might get hot, but not nearly hot enough to catch fire. Just keep the kids away from this thing while its running!
I like turtles 🐢
Bruh
Turtles 🐢
I’m not sure how you got the title pizza guy. You’re really, really bad at this. I mean no offense, but this is just painful to watch all the mistakes.
ultimatedilwala then how does he have 7 subs and you have none
Actual title is the pizza man! Just having fun. Never said I was a pro. Learning as I go like most people do!
You grow cheese trees
Moo mooo
Mic yourself up!
Thanks for watching. Just started the UA-cam channel and the Fyra. Learning both as we go!
I am dog 🐶
Sorry from an italian you don’t understand nothing about pizza. Starting from beginning a festival of mistake. do not take offense but you are not brought
Thanks for watching. Please let me know my mistakes. I’m just starting off so my skill set is entry level
@@thepizzaman5905 I would start with changing the name to something else but 'Tutorial'.
Pizza man you did good
As always, the grumpy, regionalist Italian never fails to express his malcontent in the most negative way possible. Do not take offense, but you are disrespectful. We can make pizza any way we want, anywhere in the world, with any ingredients we wish to use. Screw san marzano tomatoes.
@@socialdef3you can also have some shit spread on a slice of bread sprinkled with chese. But NEVER EVER call it a PIZZA.