Customer Ratings & Reviews

This is definitely an outdoor only oven. It gets extremely hot, inside and out, and puts out an incredible amount of smoke and/or steam when cooking. The first thing we tried was pizza. The pizzas came out very good. The perfect fitting pizza stone was included. The bottom of the pie was nicely browned and the inside of the crust was yielding while the crust itself was firm and crisp and not chewy or “mouth-pain causing” hard crust. We are such beginners with homemade pizza crust though, and mine was too thick for my liking (I jokingly called my leftovers “calzone”). We were going for thin crust, but we used store-bought pizza dough and just couldn’t manipulate it thin enough. We will try again after making our own dough from scratch. The oven put a very nice sear on the edges of the crust, the meat (and my wife’s pineapples) and on the cheese. Once we nail down our thickness of dough I’m sure this will cook perfect pizza. One note – it takes about 20 minutes to heat up to pizza temps (550-700). So add that to your prep planning. Once at heat it cooks pizza in just 3-5 mins depending on the type you are going for (Thin vs. NY style, etc.) We also made beef short ribs and mostly used the recipe from the booklet. I’m glad there are a few recipes provided, but I would like way more detail and some photos of what the steps are and how things should look while cooking also. Maybe if you already know how to use a pellet smoker or outdoor pizza oven, your learning curve won’t be as steep as ours. One odd thing we ran into with the recipe - you can set multiple stages for foods that need varying temperatures. Like for the short ribs, on Stage 1, you put pellets in the smoker at 700 first and smoke up the ribs and turn them constantly, then you have a Stage 2 setting that is 325 degrees and for 3.5 hours. This is where it’s strange - the recipe said to put stage 2 at 325 degrees for 3.5 hours, but the timer dial would only go to 3.0 hours. We waited until it went down to 2.5 then put 30 minutes back on. Maybe the oven knew better than the recipe. They were very charred; a little TOO many burnt ends, so maybe it should have been 30 minutes less after all. Also, the steps for the short ribs were not super descriptive and there’s one instruction like “pour wine in the pan and deglaze” - I get it, but the pan is literally 700 degrees. Should I carry it inside? Deglaze INSIDE the oven? And when I pour red wine on a 700 degree metal surface, it instantly evaporates! So we could’ve used more detail in the instructions. I will do my own research and find some good tutorials online. The short ribs were a LOT of effort and tasted good, but not great. Probably will get better with some more experimentation. Be sure to invest in 2 things: 1. A SERIOUS pair of oven/grill gloves with long arm gauntlets and individual fingers that can handle 800+ degrees for more than a few seconds. We set one of those old-school, silver, quilted-style oven mittens on fire just removing the pan from 700 degrees. I have a pair of those Kevlar and silicone gloves, and I can feel VERY HIGH heat in just a few seconds at 700; especially thru the cracks of the silicone strips. Very dangerous to underestimate how hot this gets. 2. Very sturdy tongs. They don’t need to be super long, in fact, I would not recommend super long as they are more unwieldy to do some delicate things like flip over individual short ribs in the back of the oven pan. They just need to have really good grip and not be floppy. Same with any other utensils you use in there. Plastic will melt instantly so be mindful. We've only used the pellet part once so for the short ribs, but it’s very easy to add pellets at any time if you want a deeper, smokier flavor and they definitely worked with the short ribs. It gets really, really hot so be sure your grill or oven mitts can handle it. And be sure your deck or patio is very level. Some meats have a lot of oil and if it starts to spill over just because of a little slope, that could be bad. Definitely also recommend getting the cover and the stand (sold separately). It’s an outdoor oven, but there are electronics, so I wouldn’t feel good leaving it in the rain without a cover. Looking forward to exploring more dishes with this.

The Ninja Woodfire 8-in-1 Outdoor Oven is an ingenious blend of a high temp pizza oven, a smoker and outdoor electric grill. It is truly an outdoor Ninja! The Ninja Woodfire Outdoor Oven has a sleek retro design that blends well with any outdoor setting. Its stainless-steel construction with the Terra cotta shell not only looks cool but also ensures durability and resistance to the weather. The oven looks and feels robust and well-built. The retro appearance of the Ninja Woodfire 8-in-1 Outdoor Oven is a distinctive and charming feature that harkens back to a bygone era of outdoor cooking. The oven is 21.5 in L x 18 in W x 15.1 in H. The oven pulls 15 amps at 110v so make sure it is plugged into an outlet that can provide this otherwise you are going to trip a breaker. Operating the Ninja Woodfire is relatively straightforward, thanks to its user-friendly control panel and digital display. The oven heats up reasonably quickly, it takes some time to reach the high temperatures for Neapolitan pizza or high temp grilling about 25 min for 700F degrees. The temperature control is precise, allowing for cooking time and temperature adjustments. First-time users may want to use the recommendations in the quick start guide then adjust the temperatures and time as you gain experience with the oven. What sets the Ninja Woodfire apart from other grills is its remarkable versatility. True to its name, it offers eight different cooking functions, including wood-fired pizza, grill, max roast, specialty roast, broil, bake, dehydrate and can add smoke to any of these. The oven also has a keep warm setting. The smoking feature on the Ninja Woodfire 8-in-1 Outdoor Oven allows you to infuse your food with delicious smoky flavors, enhancing the taste and aroma of your outdoor-cooked dishes. The Ninja Woodfire oven is equipped with a wood chip box on its right side (if you are facing the oven door). This is where you place your wood chips or wood pellets, which will generate the smoke. There is an ignite button which starts the pellets burning. The smoke circulates within the cooking chamber, enveloping your food with a slow infusion of smoky flavor enhances the taste and aroma of your dishes. This oven fulfills most of my outdoor cooking needs. Whether I'm making crispy pizzas, succulent smoked meats, or dehydrating fruits for snacks, this oven will deliver consistently impressive results. One of the best features of the Ninja Woodfire 8-in-1 Outdoor Oven is its specialized pizza settings, which allow you to achieve perfect wood-fired pizzas with ease. The pizza settings on this outdoor oven are specifically designed to replicate the authentic wood-fired pizza experience. It uses high heat and a pizza stone to create a crispy, bubbly crust and evenly cooked toppings. The oven reaches 700F degrees required for making Neapolitan pizzas in about 25 min. You cook the pizza for 3 min at this temperature. The 550F to 600F degrees required for regular pizzas takes about 17 minutes to heat up. Thin, thick and pan pizza take 6 to 12 min depending on thickness and toppings. This means you don't have to wait long before you can start cooking, making it ideal for impromptu pizza nights. The pizza settings offer manual temperature and time control, allowing you to adjust the heat and time to your liking. This ensures that you can achieve the right balance between a crispy crust with or without char and perfectly melted cheese. Whether you prefer thin-crust, thick-crust, or stuffed crust pizzas, the Ninja Woodfire oven's pizza settings can bake it. The oven's pizza settings deliver consistent results every time. Once you dial in the best temperature and time for your dough you can turn out great pizzas every time. You can add a woodfired flavor by using the pellets and using the woodfire smoke feature if you like. I feel like the cooking time on the Neapolitan is too short for smoke but the other styles with longer cooking times it will work well. The included pizza stone is easy to clean, making post-pizza cleanup a breeze. This feature ensures that you can enjoy your delicious homemade pizzas without worrying about a messy aftermath. I can attest to this as the first pizza I attempted a lot of the toppings and cheese cooked onto the stone, later during cleanup it came right off. In summary, the pizza settings on the Ninja Woodfire 8-in-1 Outdoor Oven are a highlight of this versatile appliance. They enable you to create restaurant-quality wood-fired pizzas right in your outdoor space. A dedicated outdoor Pizza oven works a little better for larger pies and some can reach higher temps but cost much more and do not have any other functions. The Ninja Woodfire 8-in-1 Outdoor Oven is reasonably priced considering its versatility and performance. It provides excellent value for those who want an all-in-one outdoor cooking solution without investing in multiple specialized appliances.

This was definitely a pleasant surprise. I’ve never owned a pizza cooker, outdoor oven, and I’m hardly a guy that’s going to go out and cook on the grill. It’s more of a timing thing for me, we’re so busy and rarely home that it doesn’t make sense. This may change that… Starting with the packaging, this isn’t much to look at. A couple big styrofoam blocks and an “as seen on TV” looking exterior packaging leaves a little to be desired but I’m certainly not docking points. The one thing that let both myself and the mrs down was that the box was advertising all these extras like a pizza scoop, a platform for the device, etc, but once I opened the box, I found none of that inside. After a closer look I realized that their packaging was just advertising other Ninja products that you can buy alongside this. Not really going to dock them for that but it was very puzzling to say the least. The device is a tad hefty, but sleek, I’d doubt a lot of smaller folks or single/older females could carry this by themselves so keep that in mind when thinking about purchasing, transport, and setup. It’s a tad heavy but just big, so it’s tough to maneuver. The device comes with smoker pellets, a pizza stone, baking try, and holding tray, alongside instructions and recipes, etc. In my mind, the main reason you’d probably get this is that it cooks to 700 degrees, much higher than a normal oven, thus making it a great pizza cooker. You can bake plenty of other things like meats or macaroni, both of which I did, and they turned out great but pizza is where it shines. We got some dough from our local pizza joint, rolled it out with flour, put our own toppings on, and let it rip. Getting the oven preheated, especially outdoors, and especially to 700 degrees takes a while (25-ish minutes) but that is probably the biggest downside as your mouth will be watering. As for settings, it’s VERY easy. We selected the pizza dial, it then asks what type of pizza you’re making to know the correct heat setting. We selected Neapolitan, and once preheated, slid our pizza onto the stone, and waited three minutes for it to be done. That’s it. Beyond simple. Our only gripe was that the pizza definitely came out overly charred on the crust, so for round two we cut the timer down to 2.5min and it worked out great. We also added the wood fire pellets to the side which was a breeze. There’s basically an ash-tray looking device on the side that you drop the pellets in and close. You select the “wood fire” button on the front, wait a few minutes and the device will ignite the pellets, giving you a smokier taste. We didn’t think the pellets were that necessary for the pizza but liked it more with the meats. Worth noting too, this isn’t THAT tall, probably 1.5ft so you’ll likely want to have something sturdy/fire safe to set this on as I doubt you want to bend over to the ground every time you want to use it, let alone, insert/remove pizzas that are cooking at high temperatures. All said, I definitely recommend the device. Only reason I docked a star is that I hate being lied to and mislead. With so much of the packaging just being adverts for other Ninja products and their instructions claiming you can only use their pellets in the stove, which is absolutely not true, I’d have to dock a point here. Besides that, it’s great and perfect for those maybe with a smaller deck or wanting to entertain.

I enjoy a good pizza party on the weekend and my guests come hungry and leave happy. I've always used a propane pizza oven, but on more than one occasion, I've run out of gas. I needed a new oven or at least a backup. I've looked at the Ninja woodfire oven in the past, but the design didn't appeal to me. However, this new 8 in 1 oven looks a lot like a proper oven; even the terra cotta color gives it a durable, old world look. The oven arrives fully assembled and includes the pizza stone, an enameled bake pan, a roast rack, a bag of smoke pellets and scoop. A major downside for me was the 4ft cord; legal team put a disclaimer about how children can trip on a long cord. Unfortunately, you can't put the oven outside and have it too close to the house, unless you already have an outdoor kitchen with nearby outlets. Either way, you're going to need an extension cord on the thicker side, given it draws 1760w. I found a spot outside and turned it on to the pizza setting, Neapolitan style dough (700F). I put smoke pellets in the smoke box and pressed start, IGN (ignite) flashed for a couple of minutes, then started smoking and begun the preheat phase. After about 22 minutes, it reached 700F and I loaded my first Margherita, then pushed start. Three minutes later, it beeped and upon opening the door, I was pleasantly surprised at a pizza with risen sides and some black bubbling on the edges. The pizza looked almost perfect; second, third, and fourth all came out more or less the same. Takes a lot of guesswork out of the process with a good level of consistency. Although the manual says you don't need to turn it, I noticed it charred more in the rear left side, so a half turn half way through would be a benefit. The one thing you can't fix sadly, is the stone heat. The crust bottoms were all undercooked and doughy. I'm going to play with it on a custom setting by raising the temp to 700 until the stone is ready, then lower the oven to 600 to cook the pizza for about 5 minutes, and repeat the process for each one. The smoke feature is great and adds a real wood fired taste to anything you cook. I used the bake pan and rack to cook some spare ribs on the max roast setting from the included recipe book. I set phase 1 to sear at 700F for 10 minutes then dropped it to 325F for 3hrs on phase 2. The convection fan does a good job moving the heat around too. I added the veggies and wine sauce for phase 2, checked it every hour or so for progress by opening the door slightly. The end result was as if I'd done it in the smoker, caramelized and juicy with a slight smoke flavor. The scoop of pellets didn't last the full length of cooking. I'm not sure how I feel about leaving something electric outside in the elements, so I've been taking it in after each use. It's kind of heavy, so would've been nice if it had grab handles conveniently placed. Also, for future iterations, would be great to have a door with a window and internal lighting so you can check the food without releasing heat. It says for use outdoors only, but I've used it inside as well, only without smoking. It's a really good alternative to gas or wood fired ovens, the high heat and thermal retention help set it apart from other ovens in this select class. I don't think it will substitute my gas oven, but it's certainly more versatile and I'm sure I will be using it more often, weather permitting.

I’ve only used this to make pizza once, but so far it has the promise to make close to true wood fired pizza. I frequently make pizza so used my own dough and sauce. Therefore, I cannot evaluate the recipes; only the instructions and cook results. My pizza dough is a very soft, neopolitan-type dough. I cook it in my oven at 550, in an oven preheated to 550 for at least an hour. Yes, you do want to cook hot for this type of dough, but 700 degrees which is the default for Neopolitan-style pizza in the included recipe booklet seemed really high. So I started with the thin crust option, which defaults to 550 degrees and 5 minutes. After the Ninja said it was done, it was not, so I started it again. After the second round of default cooking (10 minutes total) the crust was perfect on the bottom but the top was starting to char just a bit too much. See the first picture. I tried the next one on the Neopolitan setting. Again, the default of 3 minutes was not enough. After the second 3 minutes at that temp, it was charred a bit too much. It pretty quickly went from not done enough to done a bit too much. See the second picture. For the third pizza, I went back to the thin crust setting, turned it after the first default 5 minutes finished, set it again, but then took it out after just 3 minutes – 8 minutes total cooking time. See the third picture. This was the best result. Note: the first two pizzas were identical in toppings, but the third was different so can’t be compared 100% to the other two as appearance may have varied due to the variation in topping. One additional note: because my dough is so soft, even with a peel (which does not come with the oven) it can be hard to get onto the stone. I always cook on parchment paper. In this oven, the parchment paper burns very rapidly, where as in my home oven it may brown up but doesn’t burn. I ended up putting the pizza in the oven on the parchment paper but at the point that the dough started to cook, I pulled the parchment out and let the dough crisp directly on the stone. This worked out really well, although the burning paper might alarm some people. Overall, I would say you do get a more true wood-fired-like result than you can get in an oven and for that it gets my praise. I will just play with the temperature for the perfect cook. I think 600 degrees may be the sweet spot for my dough. As you would expect, it does have a small internal area so you are only doing small, personal sized pizzas. Since you can cook outside, you are not heating your house with a hot oven for that extended period of time. I can recommend without reservation to anyone who knows how to make pizza already and can monitor the cook and know when to stop or adjust.

Outdoor cooking enthusiasts and artisan pizza lovers, your dreams have been answered with the arrival of the Ninja Woodfire Outdoor Oven. I have had a gas / wood fired pizza oven for the past few years so I was looking forward to seeing what the Ninja Woodfire oven had to offer. **Unboxing and Components** Straight out of the box, the Ninja Woodfire Outdoor Oven is a sight to behold. Included are some essential tools that promise to make outdoor cooking a delightful experience: - **Pizza Stone**: Perfect for those who fancy a crisp crust and a well-cooked base. Pro-Heat Pan: Ensuring uniform heat distribution, this pan proves its worth in helping to prepare a variety of dishes. Roast Rack: Designed for those looking to use the Ninja as a roaster. Additionally, the inclusion of a Pellet Sample Bag and Pellet Scoop ensures that first-time users get a firsthand experience of the woodfire magic, right from the get-go. Precision and Power: Temperature Control One of the standout features of the Ninja Woodfire Outdoor Oven is its robust temperature control which is a challenge with traditional wood fired pizza ovens. The Ninja being a hybrid that uses electricity for the heat and pellets for the wood flavor takes away the challenges of relying on wood for the heat (a few burned pies with my other oven taught me that) but with the ability to regulate temperatures ranging from a subtle 105°F to a fiery 700°F, it places unparalleled control in the hands of the user. Such a broad spectrum allows for a vast range of culinary experiments, from slow-cooking dishes to high-heat roasting. Versatility Redefined: 8-in-1 Features The Ninja Woodfire outdoor oven has great 8-in-1 versatility. This includes: 1. **Pizza**: As a top-notch artisan pizza maker, it can churn out 12-inch pizzas in just 3 minutes. Furthermore, with 5 customizable pizza presets, users can enjoy a variety of styles. Even frozen pizzas are not a challenge for this beast. 2. **Specialty Roast**: The roast rack proves its versatility here, ensuring your meats are roasted to perfection. 3. **Max Roast**: Have a bigger feast in mind? The oven can effortlessly handle a 12-lb roast or a 7-lb chicken along with veggies. 4. **Broil, Bake, Smoker, Dehydrate, and Warm**: Whether you wish to broil veggies, bake desserts, smoke meats, dehydrate fruits, or simply keep your food warm, the Ninja has got you covered. **Artisan Pizza Experience** This is my favorite…for pizza aficionados, the Ninja offers an unparalleled experience. Imagine savoring a no-turn, 3-minute, 12-inch pizza in the comfort of your backyard. The pizza stone ensures an even bake, and the customizable presets mean that you can have your pizza just the way you like it. Plus, the oven’s ability to handle frozen pizzas with ease means spontaneous pizza nights are always an option. However I prefer to make my own Neapolitan style dough and pizza with 00 flour and this is what I will primarily use the Ninja for cooking. **High-Heat Roasting at Its Best** With the capability to reach up to 700°F, the Ninja replicates the brick-oven roasting experience. From charring and blistering to sizzling, it promises an authentic taste that's hard to replicate with conventional ovens. **Smoke It Up with the Integrated Smoke Box** The integrated smoke box is a game-changer for those who crave that authentic woodfire flavor. With a requirement of just ½ cup of pellets, the self-igniting box imparts a smoky, tantalizing flavor to your dishes. **The Magic of 100% Wood Pellets** The accompanying Ninja Woodfire Pellets elevate the cooking experience for those looking to add something additional to their cooking. Crafted not just as fuel but with flavor in mind, these pellets are derived from premium hardwoods. Their ideal size and composition ensure that your dishes are imbued with a rich, smoky aroma and taste. **In Conclusion** The Ninja Woodfire Outdoor Oven is more than just an oven—it's an experience. And the proof is in the pudding. Even though I am used to a bit of a hotter oven, the 700 degree max temp seems to have helped my pizza outcome. It cooked fast and came out delicious. Whether you're a pizza lover, a roast enthusiast, or someone who simply enjoys outdoor cooking, the Ninja promises to cater to your culinary aspirations. With its range of features, from precise temperature control to its 8-in-1 versatility, it stands out as a must-have for every outdoor cooking aficionado. The multitude of benefits and the promise of countless delightful meals make it worth every penny.

I received this unit a little over a week ago and I wanted to put it through the paces, especially for pizza, before I reviewed it. While awaiting the arrival of this unit, I researched numerous recipes for the best flour for pizza dough, how to proof the dough, sauce, basil, etc. By the time this unit arrived, I was ready. Unboxing the product was straight forward and the unit was a lot heavier than anticipated. The fit finish and color are simply stellar. I opted to purchase the not included pizza stand for which the product fit perfectly. Inside the box were the oven, pizza stone, metal tray that the pizza stone goes on and a baking tray. Also included were a quick start recipe guide for dough and a booklet for recipes. All great quality. Using this oven could not get any easier. Selecting between the different cooking modes was simple and setting the correct time to cook, equally easy. The different cooking settings were as follows: Pizza, Max Roast, Specialty Roast, Broil, Bake, Smoker, Dehydrate and Keep Warm. First pizza was a Neapolitan style (can’t be called Neapolitan due to inability to cook at between the international guidelines of 806F to 896F – also needs to be a wood fire oven). Please do not think this is a negative for this product. I used a reputable Cavuto Pizzeria flour – 00, salt, water, and Caputo dry yeast. Prep of the dough was about 15 minutes, kneading 12 minutes, proofing 2 hours. Dough weight at 235g. For my sauce I used Rao’s Marinara, and of course thick cut fresh mozzarella. I did add basil after cooking (always debatable but I simply enjoy it). I then preheated the pizza oven to 700F and during this, I made the pizza – it took about 20 minutes for the oven to preheat. This gave time for some extra kneading and working the dough into a 12-inch pizza. Lightly floured my pizza peel with semolina, adder the sauce and mozzarella and was ready to cook. The setting for Neapolitan was 700F for 3 minutes. I took it out after 2 minutes 35 seconds and it was perfect. If I waited the extra time, the crust would have burnt. I then added my 6 leaves of basil and let it rest for 3 minutes. My family of 5 including 3 very opinionated teenagers and my wife all had a slice and said it was the best pizza they ever had. I know they are biased, so I made three more and asked my neighbors to try it – and they said the same. Clearly this machine makes a great Neapolitan style pizza. Second pizza the next day was NY Style, then I tried the deep dish, then the thin crust. With the exception of the thin crust (my fault – burned the crust as my watch timer failed) all of them were just amazing. The cook times, settings, and temps were different for all the pizza styles and this product performed flawlessly. Yesterday I ventured out to try the smoker aspect (came with a starter pack of all-purpose pellets). I opted for 2 racks of ribs and followed the directions in the included booklet. The pellet loader was rather small, and I had to reload the pellets every 50 minutes as the smoking became less effective over time due to the small loader size. The result was also wonderful, and the smoker did what it was supposed to do. The ribs were delicious. All-in-all I cannot recommend this product enough. Everything prepared thus far was simply amazing. My only negative – They put stickers on the unit that took 20 minutes to remove with Goo Gone. I wish companies would realize how frustrating these are for consumers. They are absolutely unnecessary – all that info is in the user guide.

This isn’t my first Ninja appliance, and it won’t be my last. The build quality never disappoints, and the clever design and style are regularly top notch. The Ninja Woodfire Outdoor Oven is no exception. From grilling, to smoking, to cooking up the finest pizza – this is a must have! The build is study, seemingly crafted with high quality stainless steel. The oven feels durable and the attention to detail can be seen all over, from the hinges to the handles. The included pan, pizza stone, and grill rack are all very high quality as well. I also picked up some accessories, like the pizza peel and the outdoor oven stand (not included). I was excited to get a pizza going and the included pizza stone is a nice touch. The stone is only about 12 inches by 12 inches but it’s plenty large enough for me. I love a good New York style pizza and I was pleasantly surprised by the cook time of just under 10 minutes at 450 degrees. The dough was crispy, the cheese had a great char on it, and I have no complaints! The oven is a bit of a game-changer for me as I generally only grill outside with natural gas. I hope its impressive build quality withstands the test of time and the versatility expands my horizons with outdoor cooking. I’m pumped to see what I can cook next with it - slow roasting is my next goal!

So I got this for Pizza! hah I have a full ceramic grills with the pizza dome - but its cumbersome to use and is involved. So I got this for a quick easy personal pizza maker that also includes other functions. So lets get started - I really like the design and the color! It works really well and the added pellet smoker works amazing. I like the ability to infuse that flavor profile even though this is electric. The size of the oven is about perfect for everyone to have their own pizza. At the 700 degree mark we were able to cook each one to a nice bubbling cheese in about 7ish minutes. Be sure to read the manual - as the electrical wiring is critical to reach the high temp. I had to change out my extension cord to my deck to meet the requirements. It would never come out of PRE mode but still worked. Pizza stone is included and a nice little recipe started to get you going. I do wish it had some sort of cover included - but its surviving quite well and we've had a few rains and all is well. I am a bit concerned about the coloring and finish in the sun over time. The temp adjustments allow you to cook other items in the lower temp ranges and the pellet smoker to infuse some flavor. This works well and can easily hold meats to feed a family of 4 dinner.

Wow! I was looking for something to complete our outdoor cooking stations and this was exactly what we needed. It was a pizza weekend and couldn't wait to put this thing to work! Unboxing was super easy to do. Note: this unit is fairly heavy so remember to use your legs not your back ;) Also, make sure to remove the stone plate and set it aside first. My wife and her friends had a blast making pizzas outside. They couldn't believe how fast it cooked and how nice it was to be outside doing it. She said her pizzas cooked in just 8 minutes. Unfortunately we have not had a chance to use the pellets yet to smoke some salmon or meat, but look forward to doing this later this week. The nobs were easy to understand like all Ninja appliances which made the process a breeze. After it was all said and done and the party was over, I felt this unit was extremely easy to clean. This is a very well made outdoor oven and can't wait to keep cooking on it. Note: We had to purchase the cover seperate which I highly recommend. We ended up not purchasing the stand since we had a location to put the outdoor oven on. Although I would say that the stand seemed a little pricey. Overall, this is a great addition to any outdoor cooking!

I received this product to review and it just so happens that I have been looking into smokers for around two years, but didn’t want to have to spend the money that I was looking at. This Shark Ninja Cooker / Smoker is a great intro into what's possible with the big smokers and expands into other foods as well. TL;DR for my frequent readers and details below. Good: Options / features Form factor Controls Heavy Duty door Pellet cooking Temp Control Bad: CLEANING Usage guidelines vs Recipe Book Pizza accessories are not included (accessories on box) Meh: Outdoor rating Controls can be confusing Real talk. I’m not into smoking, have never done it before, but this unit delivers the smoke and I dig it. I like the fact that it’s a hefty unit while packaged but not so bad when emptied of the accessories - that would have made the guidelines (don’t keep the outdoor oven, outside) more challenging if it were as heavy as it was in the box. External / Rear usage guidelines indicate not to use the grill for more than 60 minutes every 2 hours (see image), however some recipes in the “Quick Start Guide” have a 10 + 90 minute (1h 40m) total cook time. I was able to smoke a few chicken breasts and sausages and be relatively successful; with the cost of today's food, it’s tough to make a mistake and over-cook, but you manage to work through the challenges. I didn’t ever get a chance to take advantage of the pizza cooker - it seems the included parts - but things you can buy to make the process easier. In the cooking process, I realize that I needed to reduce the cooking time - but updating cooking time didn’t take right away, so I hit “Start/Stop” - but that stopped the cook and I had to start it all over again, which included some ‘ignition’ time to start the pellets that were already ignited. This interaction could change in future product updates, but for now it’s a ‘nice to know.’ I’m new to this type of cooking so maybe this will help others. Wing it. This type of thing takes time and in the week I had to review it, I wasn’t able to master it and it’s fine; it’s cooking. Some things to note – The temp doesn’t get too hot on the outside of the box, so where it sits shouldn’t be a concern as I put it (comfortably) on a folding table. Cleaning is a PAIN; the smoke seeps out the front and out the rear, resulting in sticky residue. None of the parts surrounding the areas that need cleaning, can be removed. It’s a challenge but since I’m not a smoker of foods, I’m not sure what the expectation is here - sorry all! Do I recommend this? YES! It’s an easy intro into smoking food, uses pellets and results in smoky amazing food. GET THIS.

Ninja really made a great oven. Bought one for my mother for mothers day and for 2 months she cant stop using it. Simple to use , I had to buy one for myself. She swears it makes her never want a frozen pizza again

The Ninja Woodfire outdoor oven provides flexibility for a variety of food options. From all your different kinds of meats to of course Pizza. From low temps for your smoking needs all the way up to 700 degrees for a good sear or pizza. This is an outdoor oven and it is huge. So unless you fork out for the additional stand and cover accessories, you can’t just leave this sitting out. Would be nice to have some sort of carrying case option to lug it around, but for now it goes in a box so I can put it away out of the elements. The variety of cooking functions is great as well as a separate temperature controller but be prepared for a long preheat time. In my first use for Max roast at 650 degrees, I felt like I was waiting forever. For a compact oven, I would be hopeful for quicker times, but as long as you plan ahead it may not be an issue. For my first cook I did some bone in pork chops. Came out nicely but it does create a mess on the Pro Heat Pan at high temperatures. Both the Pro Heat pan and Pizza stone are not dish washable, so there will be a clean up time and most likely a good soaring to ensure you do not scratch the surface. I added the smoke pellets to this cook, but to be honest a high temp quick cook does’t really go hand in hand if you want a good smoke. The smoke box is not very big so not sure how effective this feature is. The cook came out pretty evenly, however timing can be a bit variable base in size if the meat and there is no window to check in the cooking progress. I said the unit is huge for what it is. The instructions state that it can cook a 10-15 lb turkey, but with the size of the pan I am not so sure you can do so. Chicken looks feasible. Don’t get this confused as strictly a pizza oven, like most of Ninja products it is a multi cooker. So you may or may not need all of its features. If you are strictly looking for a pizza cooker, perhaps this is not the best option as the max temp is only 700 degrees which doesn’t meet the needs for certain styles. But if you want a multi purpose appliance that you don’t mind hauling around then this may fit the bill. For me, I think it would be useful for some cooks, but definitely not a replacement for smoker and grill.

Great for limited space. Great pizzas at 750F. Awesome smoked chicken and ribs. Too small for a brisket but great for just about everything else.

Coming from An OONI that gave me fits this is an easy no fuss consistent oven. Inuave not tried the smoker function butnhave made 10 NY style pizzas all were great and evenly cooked.

Who needs to order pizza when you can make the best tasting pizza in the comfort of your own RV. We use this for camping and it cooks everything fast. Smoked ribs, smoked wings and smoked meat are all just a bonus.

Classic Ninja build quality, with an awesome iteration of a pizza oven. I was looking at Ooni's for the longest time, but I saw Ninja came out with one and knew it would be quality. The construction is sturdy, dimensions are great and cook time is excellent. I love the ability to smoke, utilizing a variety of wood chips, and adding extra flavor to my pizza. I'm getting all the accessories bit by bit for the complete package, and love the ability to make a simple classic pepperoni, or get crazy with some unique recipes and different styles of crust. Amazing product, aesthetically pleasing, and the pizza is delicious!

Read the Owners Manual. Most important make sure its the only thing plugged into outlet. At least a 15 amp circuit is needed. This caused me so much frustration until I resolved it. Also many other things you will need to read the manual to properly use the oven. I have been thoroughly impressed with how delicious all my food is. If you don’t like neighbors dropping by everytime they see you smoking don’t buy this. The first thing I tried was smoking chicken, later did a Prime Rib Roast, Pork Ribs, jerky. The only thing I’ve not done is bake bread or pizza. Its very easy to use zero learning curve as with charcoal or wood based cooking smoking.

Great smoker and pizza oven. Makes cooking fun. Low temp great for smoked fish. Best pizza I ever had and fast cooking.

I love cooking with the Ninja Woodfire Pizza Oven, 8-in-1 Outdoor oven. I am in the experimenting stage and find this oven easy to use. I have smoked chicken, pork butt, fish, mac n cheese, and I can't wait to try more recipes. The pizza oven is easy to use and makes good pizzas. I can't wait to use the dehydrator.