Woodfire 8-in-1 Outdoor Smoker Pizza Oven with 5 Pizza Settings, Green

This is an awesome oven. We named it the adult easy bake oven. It smokes tri tip amazing. Pizza is quick and comes out perfect. It has so many options. I like that I can use it outside to bake and not heat the house. Or if it’s something that might smoke up the house and I have company over. I highly recommend it. I also recommend you buy the cart that goes with it that it sits in. No problems so far since August 2025. I’m slow on reviews 😁

Just wow! The settings are extremely easy to manipulate and the pizza settings are perfect for any preference. This by far beats out the expensive pizza machines/ovens and has been reliable for us. The smoky flavor and smoker are a great addition and this would be useful to anyone who has limited room, since the machine is relatively compact, or wants to try different dishes without additional appliances.

5 stars after first use! I have been using a pizza steel in my home oven and it is good. But this is awesome!! The one thing is that it is sort of small. But I knew the size when I bought it. So it is what it is. If you are thinking about a pizza oven this might be your winner. Easy to use....does a good job and you can use it as a smoker and dehydrator and other baking stuff. And this one comes with the peel and a cover. A great starter kit!

After 7 months of use, I can say this oven is good at everything and great at nothing. It has continued to perform consistent over these months and was easy to learn. The included recipe book gives you a very good idea how to use the oven, the "pro-heat" pan (for roasting and for a drip pan), and the pizza stone. For pizza, it will cook a Neapolitan style pizza in about 3 minutes at 700F. It does a good job, but not as good as a dedicated pizza oven that cooks in 90 seconds. The included pizza stone is good for a single cook (preheating for 40 minutes), but requires 10 to 15 minutes between batches. If I cooked more often, I'd need to add a pizza steel for better heat retention. The included non-stick pizza peel works well, but requires a lot of preparation to keep fresh dough from sticking. You'll need to use a lot of flour, semolina, or cornmeal for stretching and keeping it from gluing to the peel. For frozen pizza, the oven size is large enough for most average sizes (like Freschetta vs. DiGiorno) and will easily outperform your home oven. The smoker has a small learning curve. The "cold" smoke temperature is still about 150F and will cook/dehydrate anything smaller or thin. If you want to smoke a cheese block, you'll likely need to ignite the pellets twice for a very heavy quick smoke and limit the time to about about 10 minutes. It helps if you place some items in the freezer to get them very cold. The smoker temperature maxes out at 375F, so you'll want to use the roast/bake feature (with the Woodfire Flavor button pressed) instead to crisp skin on chicken thighs or a hole chicken. The oven is big enough for a ~7LB hole chicken or a ~7LB pork shoulder. A full rack of ribs will need to be split to fit in the oven. There are 2 negatives using the smoker/woodfire flavor feature. First, it runs an ignite cycle before preheating when used for roast/bake. This will waste a lot of pellets. You'll want to just add pellets later and manually start an ignite cycle (by holding the button for 3 seconds). The second issue is that you'll likely need to re-start the ignite cycle to get the pellets well lit. I never saw it stated, but you can interrupt the ignite cycle by pressing the button - once the pellets are smoking well. It normally takes 1.25 cycles to light the pellets well and will smoke for about 40 minutes. For roasting, you get your charring from direct contact with the heavy roasting pan itself. This will cook potato wedges with onions in about 12 minutes at 600F or corn on the cob in 10 minutes at 600F. You'll need to flip/rotate your food for even charring. For peppers and onions, you need to evenly cut them and cook them last when cooking multiple items. For almost-like-charcoal-grilled burgers, use the woodfire feature and just sear on both side. Then, place the metal rack and finish cooking elevated. The drippings on the pan smoking at high heat adds a lot of flavor. You'll need some very heavy heating pads/gloves for using the oven at the higher temperatures. The roast/drip pan will need to be cleaned between uses. It's heavy, durable, and coated so it's protected from rust. Soap and warm water is usually enough, but the slightly rough side of a dish sponge will take care of the heavy spots. It's easy to clean. The creosote that builds up in the over from smoking itself is much harder to clean, but it takes a while (months) for it to accumulate.

The best elétrica oven you can buy!! Great for pizzas! It reach a very high temperature with the + of wood smoke. It’s also very insulated, does not damage the surface and back where it’s placed.

Absolutely LOVE this little pizza oven / smoker! We have yet to master the art of the pizza without making a mess, but working on that - absolutely due to human error. The smoker function is super easy to use and cooks meats beautifully. Love how portable it is, and that it fits well in any space. Can't wait to keep trying out all the different functions!

This is a game changer for my small (4.5 ft wide x 19 ft) side porch cooking. Pizza and smoked meats are so easy to program and turn out perfectly, esp. when matched with a ThermoMaven thermometer.

This oven is very useful. Is cooks the pizza very fast and goes up to 700 F. I love that it’s not too big and it’s perfect for my deck.