Customer Ratings & Reviews

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 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.

I’m new to outdoor cooking, other than the basic charcoal grill, So the Ninja 8 in 1 really intrigued me with it’s broad versatility. I love smoked meat but I don’t have the time or desire to spend all day tending to coals for that perfect smoke flavor. I also love the fact that the heat can be even and high! 700 degrees will caramelize some veggies and chicken in the high heat roaster now!! BUT the main thing I was looking for was the Artisan pizza maker and the Ninja Woodfire oven absolutely kills it with the Artisan pizza! I would buy this thing for that alone!!! You get the smoke (or no smoke if you want) taste with the perfect charred crust and cheese and toppings… and it could not be any simpler. I got the oven set up on my back deck…I had to use some sawhorse legs to make a table and I was off and running. I thought a head and ordered the Ninja Pizza slide and got it a few days before the Oven came in but I decided to wait to get the stand they make for it…Mistake. You will want the adjustable stand, side tables, oven cover and the slide for sure! Anyway, Got it set up and read the instructions…25 minutes to full warm up and it shows on the screen the heating process. While it was heating up I got my dough ready and rolled it out and added the toppings and cheese. I went with a basic pepperoni for the first run. After 26 minutes it said to put the pizza in. I put the pizza on the slide and took it out and opened the oven and put it in. Closed the oven door and watched the three minute timer count down. I could smell the delicious pizza aroma wafting through my back porch…3 minutes up… I opened the door and had the perfect artisan pizza!!! AMAZING!!! I mean it looked just like the fancy Pizza joints!!! Incredible and sooooo easy. When I was done… just turn it off and unplug…No coals to tend to and watch… just delicious artisan pizza! I rolled the dough too thick and it was more of a hand tossed/deep dish style but was absolutely phenomenal! If you do nothing but make pizzas with this oven you won't be disappointed. The next meal was a high heat roast of chicken breasts butterflied and roasted Brussel sprouts, potatoes and carrots tossed in oil and salt and pepper with some garlic. I preheated the oven and it took a full 25 minutes to get to full heat. Added the smoke pellets and hit the smoke button. Note: you have to heat up the oven with the proheat baking pan inside and be ready….IT IS GONING TO BE HOT!!!! I used regular oven mitts to grab the pan and ruined it! I guess the potholders I used was not rated for 700 degrees!!! I wish they would have provided a metal hook to pull the oven pan out of the oven. I used a set of pliers and pulled the tray out and added the chicken and veggies…. The searing sizzle and out of this world smell wafted from the oven immediately. The smoke pellets they provide also give off the perfect smoke smell…. It’s like the best campfire you have ever smelled with just the right amount to give off the smell and the flavor but not smoke me off the porch! After about 15 minutes I opened the oven and pulled all the food off the pan… I could not wait to eat it and I was amazed how awesome it all was. The high heat is like the fancy restaurants use and give you that sear and caramelization I can’t get from an indoor house oven. Another great thing about it is my kitchen (for the most part) was clean…or at least my stove area and all that heat was outside in the Ninja oven and not in my kitchen from my oven! Super healthy and super delicious! The last thing to do was to run through of the “fool proof” smoker. Some of the main stays, such as the brisket or chuck roast still require 5-10 hours at 250 degrees…I needed something a little faster and went with a delicious tri tip… 325 degrees for 45 minutes did the trick. Delicious flavor and very easy to do. Overall, this is an amazing outdoor oven that made for an amazing cooking experience! It comes with almost everything you need as far as baking pan, rack and pizza stone… You will want the pizza slide and table with sides for sure. I wish they would have had a bundle that includes all of that. I really love this oven and can’t wait to explore all the things this unit can do!!! Note: It is kind of heavy so if you plan on moving in and out of you house plan on where you want to keep it and have someone there to open doors ect. If you keep it out side be sure to get the oven cover! Ninja has a winner on their hands with this one and so will you if you get it!! Bon appetite!

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.

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.

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.

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.

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!

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!

Love it.. Ive made about 4 or 5 diff dishes in it already. All my friends want one. If you like cooking outside, this is for you. Great for making pizzas wings or jus about anything u normally put on a grill.

We really like it. Easy to use and clean. Makes good pizza.

I love this pizza oven! I have used it for smoking and pizzas so far, but my favorite is the pizza oven! Now my homemade pizzas are a family favorite!

Live in Miami so sometimes you don’t wanna BbQ and wants some pizzas, which this does very well, also for thanksgiving smoked a turkey crown in it and was delicious…also done roast beef and with the 2 stage cooking, was definitely divine

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.

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.

Purchased this for my husband as a Father’s Day gift! He loves it! Haven’t made homemade pizza yet, but it cooks frozen pizza so evenly and perfect! So glad we purchased this ninja! We were able to make the pizza inside as well and it definitely served as a secondary oven and didn’t overwhelm over kitchen with so much heat! Five stars for sure all around!!

Takes practice. We’re testing different recipes. There’s so much you can do. It came with kind of a all purpose smoking pellets. We’re excited to try different smokes. So far we smoked wings and Mac and cheese. It was a lot of smoke for one meal. Separate they were great. We need to tweak some things and we’re good. We had to make smaller pizzas than we normally do. But they came out so much better. The crust was amazing. Some of the toppings got a little crisp. So I think it’s just trial and error the first few times.