I am The Urban Slicer. Shenanigans of a competitive BBQ, Steak and Pizza cook. Cook stuff, eat stuff and have live action ramblings. If I have an idea I think someone might want to hear about, I put it out there for all to see. Hope you enjoy - I'm here for any questions you may have!
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I'm using a kitchenaid with grinder attachment using 32-35 hog casings to make Bratwurst. What would be the max/min size tube with these casings? Thanks
hi, just purchased a used, excellent condition OONI 3. has upgraded propane burner accessory. im completely unfamiliar in cooking with pellets. found some pellets on clearance, pit boss charcoal blend hardwood pellets. they are billed as "heavy smoke profile". is this pellet ok for the pizza oven ......or big NO ??
I'm really confused by the pizzamaking forums. On the thread where they are trying out the Halo Versa 16, nobody will even attempt to make a Neopolitan style pizza. They seem to think it's just impossible to do since the stone only achieves an average of 700F. But yet, here you are doing NP pizzas with it. Also if anyone has seen Vito Iacopelli's channel, he makes only NP style pizzas and he's demonstrated it in multiple ovens, even a basic home oven. Is there something about the Urban Slicer dough that makes it work in this case?
I've found with the kitchen aid I zip tie one of those blue gel freezer packs around the grinder, and throw the whole thing into the freezer. I also put the meat into the freezer too until it just starts to freeze. Then I start stuffing sausages. This method seems to work pretty good for me. It fills the casing fairly quickly, and no smearing of the fat. Very important when dry curing and fermenting sausage.
Heyo! Super easy, stop the rotating stone, launch and turn it back on. Bottom is perfect, just make sure you don’t over heat it. 12-15 minute warm up is all you need. Get an infrared, so you know stone temp. 650-700 is ideal.
Deanna - I’m so sorry to hear this. Can you send us an email with the lot number, expiration date and the store you got it at? I’ll be in touch. We will get you taken care of.
Yes sir, that’s correct. 20 Inch 150LB/668N Heavy Duty Gas Struts Shock Lift Support for RV Bed Tool Box Cabinet Floor Hatch Trash Bin Outdoor Bench 2Pcs by IAQWE a.co/d/6mawCe3
Sadly you said "dry brine" there is no such thing. Then you actually said cured, and that is precisely what you did. No I'm not a member of the food words police. But there is such a difference between the two techniques that something needs to be said. There's nothing wrong really with cures although I personally prefer a brine over a cure for smoked salmon. But that's just a personal preference. Before I end this the salmon had a great color, I bet it tasted great. Have a great day. 🌤😀👍🐟🎣
Keep everything cold. The metal grinder an stuffer is better in that aspect of keeping it cold. Keep a small bowl of ice water to dip your fingers in an drip like smaller meat balls into the port that you grabbed with your hand you dip every once in a few in the ice water. That tiny bit of moisture won’t hurt anything it’ll keep your hands colder and that tiny bit of moisture with that cold fat of the meat that’s chilled low should make it all go a lot smoother. Hell a lot of times even when mixing the seasoning in I’ll throw 4-5 cubes of ice in while mixing.
This is really a new advanced pizza oven, seems to have more advanced heating system compared to ooni. Is the pizza stone 16"? After looking at this, I now have to seriously reconsider in getting ooni or bertello lol 😆
To me it doesn't seem like a true authentic gas pizza oven. More like a bbq with a lid. I still like to turn my own pizza with a turning peel and to have a rotating stone with a motor is just another gadget that will eventually break down. Giving up alot of floor space with a round stone is another issue which limits what you can cook.
I ordered one of these and the natural gas 🔥 conversion as well. A year ago I resold my Roccbox on Ebay because it was a propane gas hog which and really only good for the quick bake Margaretta style which is not my 1st choice. Finally I'm able to control the bake much better and can cook a cracker style with a longer bake time. It came with the 120 volt to dc power plug for the motor and I'm all set. I've made 4 large pies so far and love it so far. Now all I need is a nice stand and storage kinda thing. 👨🍳
I’m shared the same concern, still do….it’ll o our eventually. That said - I’m 500 or more pizzas in with my first one (I have 3 now) and it’s still going strong. Any moving part will eventually need replaced…….
@@MattFrampton No doubt! I’m an old-school guy with outdoor cooking (so far) with my pits. All wood-fired and the like, and something with any battery/electric/wire components is foreign territory for me! Nevertheless, I’m excited to pump out some NY style pies. I got a pizza disk from LloydPans on the way in order to launch a 16” pie. I’m going to check out your red and white pizza seasoning/toppers soon. I appreciate you, brother. Thanks for the replies.
@@MattFrampton Hey Matt, I got two types of dough ready to rock as I await my Versa 16. One is a 64% hydration dough with General Mills bromated all trumps flour. The other is a 65% hydration with bread flour. Balled the AT dough into 425g balls and the bread flour dough into 345g balls. Aiming for 15-16” pies. Two different sizes to test which thickness I prefer. What’s your ideal dough ball weight for a large pie usually? I’m going to start them with a LloydPans disk/screen before moving them onto the stone a couple minutes into the bake.
I wanted to comment back and let you know this oven really does a perfect NY style pizza. Since there is more direct heat to the bottom stone, the crust becomes more crispy unlike the Ooni etc.. Ooni style ovens do a great Neapolitan pizza but just not a great oven for a firm bottom. There is too much flop even if you try to turn the heat down. Again, Neo pizza's are max a 6.8 score but "to each their own". 😂
Its def more work but crispy ny bottom is possible...i preheat on high for 20 mins so the stone gets to temp...then turn off the oven and wait a couple mins before you throw the pizza in. rotate a few times to get the bottom cooking a bit...then turn the oven back on and in stead of using what ooni calls low what i do is turn the knob toward the off direction until you actually see the flame lower till it almost goes out....throw the pizza back in and rotate as usual. A lot of work i know and still possible to burn the hell out of it...and i do agree halo seems a better fit for ny style but ooni does the job ok.
This oven is okay but the issue I have with it is it's not much better than your home oven/steel/broiler. This oven doesn't cook anything like a wood fired oven as it does not get hot enough. You cannot do Neapolitan pizza. Also the flame design and lack of insulation means that when you lower the flame you don't get any top heat on your pizza. That means an undercooked top. With the ooni ovens it's the same with the flame bar design. The karu gas burner is much better because the flame always rolls across the ceiling
@@JohnWalker-2684 You can cook a pizza in 2-3 minutes in your home oven using the broiler method. You can't cook neapolitan pizza in your home oven (90s or less) and you can't cook neapolitan in the versa 16. The versa 16 does nothing your home oven can't do and if anything your home oven can make 18" pizzas
Not everyone wants a neopolitan pizza and every cook i've seen on the ooni ovens always look like the under part is too soft still with droopy pizza. Some people prefer a more NY style of pizza. Different uses. Not to mention the recovery time on this is way better.
@@MegaDMan2323 You can absolutely cook a crispy pizza in an ooni oven. I made crispy pizzas last week. Just lower the flame and cook something over 3 minutes and it is crisp. It's not rocket science just the people who use these ovens have no idea how to use them
Great price for what you get compared to the competitors. If Ooni had a rotating stone that would be another story. This is the first oven in this price range that gets crispy undercarriage. This is not possible with Ooni and why I was hesitant to get one. And we all know Neapolitans are a 6.8. Everybody knows the rules!
what are you on about? ooni can absolutely cook a crispy pizza. Not only that but the ooni ovens can cook a wider variety of pizza compared to the halo versa. With the halo versa if you lower the flame you don't get any top heat. With a karu 16, for example because the flame is so much higher, when you lower it, the oven drops temp while still rolling across the ceiling. That means you can cook at a lower temp while still getting good heat on the top if anything the halo versa is a bad value simply because it doesn't cook much different from using your home oven and a pizza steel/broiler. "This is the first oven in this price range that gets crispy undercarriage." Wrong. There are plenty of ovens like pizzacraft pronot, pizzaque, etc. as well as cuisinart ovens, ooni knockoffs, etc. which can all cook a crispy pizza under $300. The only thing this has is a rotating stone but that is a big failure point of these kinds of ovens. Every rotating stone oven that has ever come out has had failure problems and this oven seems to be no different. Look on the pizzamaking forum.
@@overnightclassic2 Yep I have a ooni koda 16 everything you're saying is true. I wouldnt mind trying this one though as so far Ive only done ny style which def doesnt need 800 degrees. I have to do a lil temp dance with the ooni not to burn my pizzas lol
@@Jaykav99 this one has other problems like not having good top heat and hte stone overheating. Just join the pizzamaking forum and anyone who has had good success with the halo has to either use a screen or pretty much replace the stone with biscotto saputo
I haven’t had to use a screen or replace the stone. I’m probably 500 pizzas in, I now have 3 of them. For what it’s worth. If you are going to have a long wait between pizzas, you do need to shut it down so the stone doesn’t overheat. I only like 15-20 min tops between pizzas, which I usually never hit as we crank them out pretty quickly. I purchased a Biscotto stone to try and the extra weight makes me nervous about motor damage. Also, I didn’t really get much improvement with it, If any. Just my experience.
@@MattFrampton this pizza you posted in this video it is very clearly overcooked relative to how cooked the top is. There's nothing wrong with the amount of char on the bottom but your top does not have much heat
I have an Ooni Pro, I got it back when only Rockbox was their only competitor for home pizza ovens. I’d love to have a rotating stone, it’s my white whale, lol. I’m really enjoying your video and honest opinions… when my Ooni breaks I’m definitely looking Halo up.
Exactly what I am looking for.. I love the rotating turntable pizza stone floor, with dual burners! Amazing. I want it now!! I spent yesterday with my huge brick wood burning backyard pizza oven, chopping wood, building and maintaining a wood fire, fussing over the temperature. I am getting too old for this. I had a pizza restaurant and we had a big Italian brick wood burning oven, a MAM 505. I converted it to gas, nobody noticed. I couldn't tell the difference except the gas pizzas were cleaner, no soot. Avanzini Drago Italian gas burner. I am so done with wood fired, and give me turntable while I am at it!!
