Ninja Woodfire UK Recipes & Reviews

Welcome to your one-stop shop for everything Ninja Woodfire in the UK. Whether you’re a backyard pitmaster or just getting started with outdoor cooking, you’ve just stumbled across a goldmine of info, recipes, reviews, and community – all powered by one geek who got hooked on BBQ during lockdown (that’s me, Lee from Smoke & Sear).

What You’ll Find Here:

Over 40 Ninja Woodfire recipes: Real-world tested, flavour-packed, and stupidly simple to follow.

Full hands-on reviews of the:

A massive UK-based Facebook community with 26,000+ members

Tips, tricks, hacks, and honest chat from someone who’s actually using this kit in their own garden

Ninja Woodfire Product Reviews (No Bullsh*t)

These reviews aren’t written after five minutes of fiddling with a shiny new toy. I’ve actually cooked with the Ninja Woodfire Grill and Outdoor Oven for months on end – through rain, wind, and the odd British heatwave.

As for the FlexFlame – I haven’t had it in the backyard long-term (yet), but I was lucky enough to be invited out to Nashville by the Ninja team in 2024, along with a bunch of other content creators and BBQ nerds, to put it through its paces and help create launch content. Safe to say, I gave it a proper workout.

Join the UK’s Biggest Ninja Woodfire BBQ Group

Wanna learn from thousands of others just like you? I run the Ninja Woodfire UK Facebook group – it’s home to 26,000+ legends sharing recipes, reviews, rants, and absolute game-changing tips.

Ninja Woodfire Recipes

Ready to get stuck in? These recipes work exclusively with the Ninja Woodfire Grill, Oven, and the new FlexFlame, using both pellet-smoke and classic outdoor cooking techniques.

Ninja Woodfire Recipes

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Ninja FlexFlame Recipes

Just wanted to wish everyone a Happy New Year . . . 

2025 has been a huge personal challenge but with the kids by my side there is no obstacle we can’t overcome . . . and we’ve made sure we’ve had plenty of fun on the way.

I’ve been slacking off a little with the ‘U.K. BBQ scene’ lately and content creation . . . but behind the scenes I’ve been working on something honestly HUGE and within a month or two I’ll be able to share something that, well, is going to change the U.K BBQ game for sure!  I’m excited just thinking about it . . . 

I want to thank all those who’ve been checking in lately and the thousands and thousands of people who still rely on my Website and WhatsApp Community to help support their own BBQ journey . . . It still amazes me how many of you use what I’ve created.

2026 . . . Let’s do this!  It’s gonna be a wild ride!
Today marks one year since I relaunched the Smoke & Sear website — and honestly, I thought it wouldn’t survive.

With everyone jumping to AI for recipes and reviews, I genuinely expected my little BBQ site to fade away.

But you proved me wrong.

Massively wrong.

Here are 10 epic facts from the first 12 months:

🔥 Nearly 180,000 new people visited the site — enough to fill Wembley twice.

🔥 People from 100+ countries used the site this year.

🔥 The USA alone sent 51,000+ visitors.

🔥 Perfect Pulled Pork was read 32,947 times.

🔥 Ninja content smashed 100,000+ views across Woodfire & FlexFlame reviews.

🔥 Pages were loaded hundreds of thousands of times overall.

🔥 The UK BBQ Events 2025 page hit 7,200+ readers.

🔥 Brisket content pulled 13,000+ views… and I’ve only cooked TWO briskets in my entire life. 😂

🔥 Even the 404 page somehow got 8,406 views.

🔥 And my honest, unsponsored reviews were read over 92,000 times — real testing that people actually trust.

I can’t thank you enough for reading, cooking, sharing, messaging, and keeping this whole thing alive.

In a year where everyone said websites were dead . . . you showed me that real cooks, real stories, and real honesty still matter.

Here’s to year two — bigger, hotter, smokier, and even more ridiculous. 🔥❤️

www.smokeandsear.world

— Lee
Coffee-Infused Beef Short Ribs slathered in a bourbon & maple sauce that was so good I nearly licked the plate clean . . . twice.

Rich, sticky, smoky, sweet, boozy — proper grown-up BBQ that hits different.

🔥 The real star though? That sauce.

Here’s how you make it — trust me, you’ll wanna bookmark this one:

🧪 Bourbon & Maple BBQ Sauce

	•	160g Maple Syrup
	•	80g @woodfordreserve Bourbon
	•	60g Ketchup
	•	60g Brown Sugar
	•	4 tsp Apple Cider Vinegar
	•	4 tsp @norfolk_smoke_pit ‘Brew & Briskets’ Rub

Chuck it all in a pan, simmer it down, and let the magic happen. It’s sticky, boozy BBQ gold.

📸 Would I make these again? Absolutely.

⏪ Did I cook these exact ribs 4 years ago to the day? You bet I did.
1 year living next door to RAF Coningsby . . . and what a year it’s been.

Didn’t miss a single Typhoon display practice, caught every Red Arrows pass I could, and those Lancaster moments over the garden will always feel special.

Here’s a little montage of just some of the magic I’ve seen this year.

Can’t wait to see what 2026 brings. ✈️🔥
Not just cooked . . . this tomahawk was forged in fire.

Reverse-cooked low ‘n slow, then straight-up dirty seared right on the coals for that primal crust. Finished with a fat slice of cowboy butter — melted over the top with a chunk of red-hot charcoal.

Flavour? Savage.
Style? Full caveman.
Crust? Absolute filth.

👉 Full step-by-step recipe now live over on the site if you’re keen to give it a go.

www.smokeandsear.world