Ninja Woodfire Outdoor Oven - In Depth Review - 4K
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- Опубликовано: 25 июл 2023
- This is our review of the Ninja Woodfire 8-in-1 Outdoor Smoker Oven. From setup to cook, smoked pulled pork to pizza, we put it through the paces to give you our honest opinion and review.
Ninja Woodfire Oven: amzn.to/479rJFa
NUUK Pizza Oven Table: amzn.to/3Dvgx8h
Ooni Koda 16 Pizza Oven: amzn.to/3Od9XID
Roccbox Pizza Oven: amzn.to/3Dx7Ydm
Gozney Pizza Peel: amzn.to/455cVFZ
Ooni Pizza Cutter Rocker Blade: amzn.to/3DAIU4Q
Meat Church Holy Cow BBQ Rub: amzn.to/43Fjait
Ninja Woodfire Pellets: amzn.to/3O8DHX1
Caputo Chefs Flour Double Zero 00: amzn.to/3DtrLtY
Rao's Homemade Arrabbiata Sauce: amzn.to/3Y9rS7y
Infrared Thermometer: amzn.to/4737vgh
Just an FYI, on some of our reviews you'll see some Amazon links. As an Amazon affiliate we earn a percentage from qualifying purchases. This costs you absolutely nothing and helps us make these reviews. Thank you!
#NinjaKitchen #WoodfireOutdoorOven #OutdoorCooking #WoodFiredOven
#PizzaOven #GrillMaster #BackyardCooking #OutdoorEntertaining #FoodieLife #HomeChef #Smoker #bbqsmoker #bestpizzaoven #NeapolitanPizza #NYstylePizza 
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Great review . I was thinking about buying this and this answered all my questions !
great review. throwing in useful tidbits without straying from main points
runs long for viewers that know about pizza making but explaining your methodology is a fine reason for the length
cheers
Thank you
Great job Diff! Fantastic review
Thanks for watching!
Nice. I’m digging the pizza-dilla at the end. You flipped that like a ninja. 😅🥘♥️
Haha - “pizza-dilla”
Great demonstration, Good job. 👌🏽
Thanks
Best review ever watched. Thanks
Thank you!
Brilliant review sir, thank you!
Thank you!
Great review, thank you!
Great review and the tips around smoking the meat and making the pizza. thank you
Thanks
wow awesome review.Loved the part no-one wanted to clean it. lol. but they sure do love eating it.
Thank you for this review! I got one of these grills for Christmas and I didn't know what to do with is since i already have a regular wood grill outside for meats. I dont really cook pizzas from scratch, but I'll make an attempt after watching this video. Thanks again!
Very cool. I Think you'll like it for that.
Can you measure how big the acessery Frame is? I would like to buy a second one for the upper floor
Try prebaking with only sauce for 2 minutes. Then put your toppings on it. Brush oil on the crust. Bake for another minute or two.
Thanks for the tip!
Thank you for your honest review. Good for pizza and it is perfect. I don’t want to clean it!
this video is great. it helped me decide not to buy the unit after all since I wanted primarily a smoker! thank you!
Thanks so much for this! I was having fomo as a ninja fanatic and I already own a propane pizza oven similar to uni.
Thanks for watching!
That spicy Rao’s marinara is the shit! Absolutely one of the best line of jarred sauces out there. Amazing on pizza, flatbreads or any sauce based meal
Literally the best jarred sauce I’ve ever had. Actually I like it better than my homemade sauce.
this video is worth bookmarking for condensed pizza dough tips alone
Thank you!
Those pizzas look AMAZING
Thank you!
Lots of great info about pizza making
Thanks!
Thank you for the great review!
Thanks
Great review. Thank you.
Thanks for another great review
Thank you
Very helpful - thanks!
man, those pizzas look beautiful and tasty ... jealous
Thanks. Go make some pizzas!
Great video Bob 🥳
Thanks 👍
So helpful! Thank you.
Glad it was helpful!
Good review, thanks.
Thanks for watching!
Soft and Crunchy!
Yep
Ninja is not messing around with their products these last couple of years, I might have to get this in the future!
For sure
We waited for the amazon black friday sales and we were able to get the ultimate bundle with table, paddle and more pellets for about 499$. I think it was worth it as im going to use it for briskets and pulled pork. We also live in a small apartment with only a tiny outdoor porch to work with.
Wanted to also leave an edit that our apartment doesn't allow charcoal or propane grills so this is the best option for us. Thank you for the indepth review.
I think it's the perfect unit for an apartment given your circumstances. It's a great little oven that does a lot.
Great review. Thanks.
Thank you
Hello, I have a question. Can you use it open just for making pizza in the apartment if the weather is bad? It's purely about making pizza. Thank you very much for your effort
I wouldn't. It vents a lot.
they should add induction plate for frying pans and casserole dish on the top?
There’s not a lot of room to work with in this oven.
do you think you can use it indoors as a normal oven as i use to do roast and ribs and cooking chicken who and put dishes in as i do with a normal oven
I’m not sure. If you’re smoking, DEFINITELY NOT. The vents on the back do seem to be different then a normal toaster oven.
Thanks for the review. Wish you didn't follow their recipe guide and just made the pulled pork how you like to make it. I always find Ninjas recipe books to be awful vs already known recipe. I wonder if adding boiled water and then closing would make clean up easier. Do you know what the pan is made up?
Glad you dialed in the pizza recipe with custom settings rather than preset. How did you find the wood smoke to be for the pizza, noticable vs not using it?
Great idea about the boiling water, I should try that. I didn’t notice any smoke flavor whatsoever on the pizza, not worth using for such a short amount of time.
I HAVE this one , is GREAT for 2 people & Perfect for me as single person in home as i'm & also i have indoor XL NINGA grill such as i love ...but if u have family or invite few more people then forget about this , always have the LARGE BBQ handy , this is made ONLY for 2-3 people & works GREAT any of them!
Depends on what you’re doing, I made a pretty large meatloaf that fed my family.
have you sussed out how to clean it yet? that part really put me off. I have a ninja woodfire and that is tricky enough to clean as is, I have done loads of pulled porks in it and it did not get that bad to be fair, just wipe inside the dome and done! This looks like moisture settles everywhere
@@toosas Just good ole fashioned elbow grease.
1:54 How did you get 980°F on thin pizza mode. The max temp advertised is 700°F?!
Nice honest review. If it got hotter for Neapolitan is buy one.
It’s kind of growing on me. I’m not a huge Neapolitan fan anyway, I prefer NY and thicker crust style.
Thanks great video
Thanks for watching!
Thanks for this review. Have my eye on one at Sam’s Club for $289 in a different color, but extra accessories. I am thinking mainly pizza as I have been thinking about a pizza oven for awhile, but like the fact that I could use this in other ways. Dont think I will be making a pork shoulder, as I would not look forward to cleaning of that.
It's a versatile little oven for sure, you can't go wrong with it.
Wonder if the Baking Steel would fit? Great review
Probably too small for a baking steel.
I just wanted to say that was a superb product review. Still on the fence about a dedicated pizza oven.
Thank you! It's a solid oven for sure and a decent pizza oven.
@ Diff Family Reviews, thanks for timing the burn time on the pellets. Only 40 minutes max is a big no-go for me. I'll pass on this oven. Looking at the ASmoke AS350 pellet grill now. Thanks again.
Glad I could help.
I haven’t seen a roll of Glad wrap in over 20 years… ever since I relocated from Oz to the UK. Never knew it was in ‘Merica also - or are we in Canada for this creator?
NY
Can you share a link for the table you use for your roccbox please?
amzn.to/3Dvgx8h
Just a few things I would do with that oven.
Use a cold ferment dough with a little oil in the recipe.
That'll make the dough more conductive and better char. Plus you shouldn't get that overly puffy, all the way through oven spring.
Stretch the pizza out more on the peel after topping but before launch
Use semolina for dusting.
You can probably use an ooni 13.25" square stone if the opening is 13.25"
Maybe even dome the pizza for 10 seconds at the end.
I wouldn't bother with the pellets.
Probably not enough time in oven to give it a wood smoke taste. I would use it indoors without the pellets for pizza.
It actually looks like it'll be perfect for roman style tonda pizza.
Thanks for your feedback
Ninga woodfire grill contct
Love the accidental calzone! I bet you couldn't do that again. 🤣
Probably not, that was pretty epic.
Marked safe from not buying a Ninji woodfire outdoor oven. Thanks for the review.
Thanks for watching!
Trick to clean better use warm to hot vinegar to soak or spray works great
Thanks
What works great for cleaning the oven and the wood fire grill is Magic Eraser .
Cool, I will try that.
Or a steam cleaner.
thanks!
Great review. I have many ninja appliances but i wont be getting this its too hard to clean. Thx for the review.
I just smoked a meatloaf for maybe an hour and the cleanup wasn’t too bad. Much easier than what you saw in my review.
@DiffFamilyReviews thx for the update but pls stop. My missus will have a breakdown if I get another ninja gadget lol.
wanted to buy it. after watching your video i buy the ooni
What Ooni did you get?
Love your family 😂
Of all the pizza ovens you own, which is the best?
I use the Ooni the most but only because I l can make larger pizzas. If I were only making 10-11 inch pizzas I’d use the Roccbox more. The Ninja’s not bad though if you want a multipurpose oven.
@@DiffFamilyReviews I owned both and unless you plan to only make Neopolitians I’d suggest the person you respond to avoid the Rockbox. It’s lowest temp isn’t very low and it requires a ton of fiddling to do NY style.
Now if they just want to do Neo pizzas it’s fantastic and has amazing build quality. But for NY style or any lower temp. IMHO the Halo Versa 16 I have now is king. It’s not super great for Neos but I only do NY.
700 degrees is enough to make Neapolitan STYLE pizza, just adjust the hydration to 70% or 75% even better, it is ideal to bake it for 3 minutes at 700 degrees. Also, work little bit on your streching, leave the crust untouched.
Also, use the fridge to ferment the dough balls during the night. Use less flour on the peel, and be faster with the launch and it won't stick. Confidence is key.
Maybe you can test it with this tips, and see if the result will be better ( I think so).
Thanks for you insight.
Thank you for the review. It is not exactly what I needed…
Glad it was helpful!
Very nice ❤
Thank you!
Whats your favorite pizza oven? Im tempted by this pizza oven as it is on sale for $299.
Tough to say. I use the Koda 16 the most because of the size. I think the Solo Pi Prime is the best value for the money. The Ninja WFO is a great unit that does a lot more than pizzas.
Pizza dough takes time at temp to set the cell structure for the dough to be crispy on the outside usually 12 min @ 550
9-11 minutes @ 550° in my home oven. This oven is faster because it’s built like a pizza oven and very compact inside.
@@DiffFamilyReviews 11 min is right at the threshold of a strong cell structure if the cells are too hydrated when the cool air makes contact the cells will collapse like a falling cake and your dough will get gummy I made pizza for 35 years in several different regions of the USA in many different styles Neapolitan should be crispy on the outside tender on the inside not hard . So many things come into play to achieve the proper texture Ie: moisture of the sauce , proofing method , holding time / age of the dough round , temp & time , gluten & protein content of the flour . Mixing time to activate gluten strands , type of deck oven and so much more only a few shops even understand this dying art / science
@@riccizech Just uploaded a video on a making pizza at home in a regular oven. Would love to know your thoughts.
@@DiffFamilyReviews excellent job I left a detailed comment
@@riccizech I saw it, thank you. Appreciate it!
I'd be interested in seeing what it would do in the higher temperature, THIN setting of 980 degrees. That seems like it would have given you the extra couple hundred degrees you were looking for.
It's weird that the box says it will hit 700, but when you were scrolling through the pizza settings in the video, i swear the THIN setting said 980. Is that not correct?
Lol, after watching it again, it must be a weird angle on your camera that makes it look like 980 when it should be 550. My bad.
I know you figured it out but just for clarification, 550° is the highest it will go.
@@ArasB1- I read it as 980, too. Thanks for clarifying.
Can u buy off brand pellets for this product??
I don't why you can't use other food smoking pellet as long it not heat wood burning pellet.
Yes, other pellets work
Link to the oven: amzn.to/479rJFa or Directly from Ninja: ninjakitchen.pxf.io/KjPA0e
What pizza app are you using?
It’s called the Pizza App?
One run up to 700 degrees will carbonize the chunks and a stiff brush and vacuum will get it as good as it gets. The dark coating will remain.
Cleaning struggles killed this….don’t want to spend $400 I’ll wait for Costco to get these and I’ll just exchange after every use 😂
Lol, I hear Costco’s return policy is amazing.
Nice… 😂
How lazy can you be lol you realize most those ovens you take back will end up rotting in the dump
@@mg-by7uuthis person is joking
@@mg-by7uu "For God’s sake, Sheldon, do I have to hold up a sarcasm sign every time I open my mouth??"
I consider the smoke stains as future flavor. Let it build up 😆
🤣
Use EASY OFF to clean anything burnt on.
Great idea
I appreciate the review. I was considering purchasing the Ninja Woodfire Outdoor Oven but it seems like it falls in the "jack of all trades, master of none" category so I think I will pass. Thanks!
What are you looking to do? Smoke or pizza?
Team Damian
Team Elijah
It would be awesome if has Air Fryer option!
True
@@DiffFamilyReviews There is a convection fan, but not sure it will works the same as air fryer.
Did the wobbly stand bother anyone else?
1 other person 😃
Stanislaus is the only way to go for sauce
put a cup of ammonia in it and close it it for a couple hours... the grease will fall off.
can you please for the love of pete fix the wobbly table
Nah. You should watch some of my pizza oven review videos, you’ll really get triggered. 😀
Bar Keeper’s Friend for cleaning perhaps?
That's what I use on a lot of things.
It seems very expensive for such a small item. I do my smoking and pizzas in my Recteq Bullseye smoker/grill. It goes from 200-abut 800 degrees and can hold two 10lb pork butts or up to a 25 pound spatchcocked turkey. It does pizza really well. 5/8" thick stone, wide open throttle on the heat. 18" pizza is done in no time. Not much more than the Ninja, pricewise if you consider how much bigger it is. Plus, you can grill burgers, chicken, steaks, etc for several people. And it will smoke at 250 degrees for 15+ hours one one hopper of pellets before needing to be refilled.
Looks like a nice unit, I just looked it up. Thanks for sharing.
Due to the size it seems mostly targeted at people with apartments and very tiny outdoor spaces, where a traditional smoker/grill/etc. couldn't fit, or where they'd have to choose only one. Their "Woodfire grill" seems to be targeted towards the same market; that one actually kind of makes sense though, since you can cold smoke steaks and then sear them on the same unit after.
Would have been better off by adding a compartment a little bigger so you could have added wood chips instead of pellets. Pellets don’t really add true smoke flavor to food. It will add flavor but no where near the true smoke flavor you’ll get with actual wood. Pellets are sawdust and can’t hold moisture which is crucial for real wood flavor
Would you say that’s a problem with pellet smokers as well?
@@DiffFamilyReviews absolutely. I have a pellet grill that I love, but if I want smoked food I go with my smoker. I had a guy a few years ago that said he made the best ribs in the world. I asked what he cooked them on. He said a pellet grill. I told him to bring me some and I’d bring him some of mine. After he ate some of true smoked ribs he said his life had been a lie and that pellets grills suck. He then went and bought a real smoker and never looked back. Pellet grills are great for certain things, but not smoked food
@@matt284fun Honestly I kinda feel the same. I've had better smoke from my weber than a pellet grill. But this Ninja has a decent smoke flavor, actually more so than I've had on a pellet grill.
He takes his pizza serious.... Wow
Don’t you?
8 hours of electricity in the UK would cost the same has going out for a meal at a Michelin star restaurant so it probably wont work in my country
That’s crazy
Your missing a big trick not using semolina, the toasted underneath so much tastier with it & slides way easier than flour..
I’ve used them all, semolina, cornmeal, flour, I don’t notice much of a difference.
700° is not hot enough for Neapolitan pizza.
Correct
It may have been a camera illusion but I even stopped the video and for thin pizza it said 980°. Definitely hot enough for any pizza.
I want to make pizza at home but there's an old school wood fired pizza place 2 minutes away so I can't justify it.
That’s tough. But making pizza at home is a lot cheaper if you eat a lot of it.
I have multiple wood fire and one coal fired joints within 3mi of me, I have to agree. I'll stick to a proper grill.
@@j.ballsdeep420 I hear ya
Now $349 on Amazon. I’d try cooking in a pan … pork butt looked super dry
It wasn’t super dry, but definitely a little dryer than Normal. I’m sure I can improve on it.
@@DiffFamilyReviews try lower temps.. wrap at 160.
Thanks for this review. This oven should have a self clean option this is not a good oven for my family and camping , not worth it
Thank you. It’s not that bad if you run just 1 cycle of smoke.
Try a wooden peel guys you’ll never go back
I have one for my Ooni, it’s just too big for the Ninja.
That temp is way too low for a NY pizza and those look under-baked. I can get my regular over to 550 with a steel and bake a better looking pizza.
Last one I did was 550° with decent results.
Da hopper looks like an ash tray from an 80s car ❤
It kinda does 🤣
lol. “Ray-o-sis”. Rao’s sauce is awesome. Pretty sure it’s pronounced like “Row”, like the Indian name (rhymes with “now”)
I thought that too until I actually did some research and looked up how to pronounce it so I wouldn’t sound like an idiot. I’m sure I still messed it up.
Nah. It’s pronounced like “Ray-O’s”
Source: uncle was chief food scientist for the brand (parent company Sovos now owned by Campbells soup co) for years. Been corrected by the man who sourced every ingredient that goes in the bottle 😂
Second review video and the second person to burn themselves on the inside of the door while placing the tray inside.
Yeah but it should only take once 😊
*Since when is there a RACE to burn a Pizza?*
That pork was burnt and dry af 😂😂😂
I can tell that I would hate it.
There’s a learning curve with pizza ovens for sure but once you get it figured out, you’ll love it.
He farted! 😂😂😂
THANKS 4 THIS REVIEW..ITS NOT WORTH THE $ CLEAN UP LOOKS HELLA ANNOYING
Pork is burn 😪
Let me guess. Like the outdoor woodfire grill I had to return. Beeps when it turns on. Beeps when it starts. Beeps when it's preheated. Beeps when you open the lid. Beeps when you close the lid. Beeps when it turns off. Beeps for no reason. BEEP BEEP BEEP BEEP! Ninja designs these like we are so dumb we need a beep to tell us we are doing anything. Talk about lazy. It's basically just the grill flipped. A glorified air fryer.
Lol, lots of beeps. Some people seem to have a real issues with that. Maybe they should have a mute button.
Electric. So, nothing to do with woodfire.
I mean, it’s got the smoke box, but yes it’s not actually wood fire.
Order a g3 Ferrari. Pizza oven. 400 C°. FOR 89€.Only for pizza. 4 min ready.😅😅😅
Is the Electriq12 better than yours? It can go up to 1000F
There’s so many choices now, but remember this isn’t just a pizza oven, it has a lot of other functions as well.