Some tips I've found with my mk 2 Unni.
I find that the unni peels are no good for loading the pizza but great for turning/removing, I got a wooden one from amazon and no more sticking.
https://www.amazon.co.uk/We-Love-Pas...den+pizza+peel
If you give the pizza a shake after adding a topping or two to keep it moving, that helps prevent the stick. a mix of polenta flour and 00 works well on the peel for me.
Not sure what version unni they started to ship a fire guard?
Its a L shaped piece of SS that between the pellet basket and stone that pushes the flames over the back edge of the pizza and prevents the back edge from cremating. If you don't have one you can buy some SS L angle in short lengths from Ebay and trim to size with a hack-saw in about five mins. (need to measure up size)
Think home made version of this
https://www.ebay.co.uk/itm/1-2mm-Bru...item1a1e031dde
Loading the hopper, I brought a Kilnner jam funnel that fits the pellet tube and makes loading much easier.
https://www.amazon.co.uk/Kilner-Stai...rds=jam+funnel
Keep the pellet hopper closed, if you don't the air draw is wrong and it plays up. I use the chimney cap on my jam funnel for this.
I let mine warm up for 20-30 mins on the top hopper setting and then lower to mid point when almost ready to cook.
For pellets I now buy Balcas Brites at £4 for 10 kg, not the unni ones at £18 for 10kg.
I find no difference but leave people to do there own research on this re 'food grade' pellets vs boiler pellets.
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