PROS: “Big shout out to Scott @ Woodfired Grille for an amazing grill that he had built and customized for us! Great tasting food every time!! Can’t wait to make some bread and smoke some meats… We love our new grill and so did the rest of our family and friends over Memorial Day!”

CONS: None

PROS: “I liked the personalized idea so much that I ended up purchasing one for myself and then two (2) more as gifts, one for my son and one for my son-in-law. We love the grills! They work fantastic and are great at controlling and holding temperature."

CONS: “None really, but as an improvement, I think the searing cook grate area could be increased by placing a radius on the end that would fit the fire box so that the searing cook grate could be inserted further into the fire box.”

PROS: “Where I live in the mountains in western Montana, I needed a sturdy grill that can handle being pushed around and a knock-over by a 600-800lb bear. This is it! This is a very efficient grill that uses very little wood for a cook. It is excellent on temperature control. I purchased this with a cowboy hat artwork…it’s what everyone knows me for. I also opted for the additional cook shelf."

CONS: “I would make the upper shelf in two (2) pieces…fantastic grill!”

PROS: “I currently have two (2) Green Eggs, there is no comparison. Will be selling them after using the WoodFiredGrille. This grill has 2x the flavor of my Green Eggs- cooking the same food. I use the grill almost every day. I have cooked a lot of food over the years, but the WoodFiredGrille has made the best steak I ever had. The fire box gage is very useful for longer cooks. I ended up with a matching set and very happy with both. They story behind the YETI cover artwork is that my last name is Yedica, so everyone calls me by Yedi, and so it was fitting. Also, I had a memorial for my Dad placed on the front, I think often of my Dad when I am cooking”

CONS: “Would not change a thing!”

PROS: “When we first purchased the grill, we could not stop looking at it…we love the custom cover artwork we had asked for! Amazed at how controllable the temperature is. Right off, made the juiciest steak ever, and then the crispiest, tender crust pizza from homemade dough the next night, using cherry wood. Super amazed by the grille! Thank you WoodFiredGrille Scott!!”

CONS: “None.”

PROS: “I have both the standard size and the Bullet. I have the logo of my business on the cook chamber cover of the standard size and looks great. I took the Bullet out to the car show for tailgating and worked very good. Both grilles work just as advertised.”

CONS: “None.”

PROS: “I have my own tree service…so a tree (my business logo) was the choice for the cover artwork! I think the grill is fantastic, and I use the fruity woods of Apple and Cherry for smoking and grilling. This grill is the hit of the neighborhood, everyone comes over to see it, and it’s a real conversation piece. I love it!”

CONS: “None.”

PROS: “What I like the best about the standard grill is how versatile it is, and all the various cooking options and set-ups, whether I want to smoke all day, just do some grilling or a smoked baked dish. One set-up I use a lot is placing the charcoal in to bottom of the top cook chamber, grilling directly with a couple of the fire brick removed. Removing the fire box bottom plug for cleaning is easy, and I do set the fire box cover underneath to capture the ash. The Craftsmanship is excellent. Kept outside. 100% satisfied.”

CONS: “None.”

PROS: “We were auctioneering a large estate in North Minnesota…at end of first day looking to grill some steaks, but no grill on-site. Scott’s WoodFiredGrille portable Bullet came to the rescue, providing exactly what was needed, and it came with the smoking cherry wood to boot! This was my first exposure to WoodFiredGrille…and I purchased the Bullet on-the-spot. Been using it ever since, and absolutely love it. As an avid fisherman, all my fishing buddies are impressed with the look, the function and the awesome wood flavored taste. Pizzas are great on the Bullet, made lots of them. Also, making burgers, steaks, and chicken…works absolutely great…would recommend to anyone. (The Bullet would be a great grill to place into the receiver hitch on the back of a side-by-side to take on an outing in the back country)"

CONS: “None.”

PROS: “We have done just about everything you can on a grill…from searing shrimp to baking bread. Pleasantly surprised as to how easy it is to control the temperature…held the bread bake temp right at 350 degrees. We keep ours inside. Using mostly Apple and Oak for grilling and smoking. We have moved around the fire brick to open up the center and grilled and then flame seared steaks directly in the top cooking chamber. This works great as well. This is the only grille we ever use. Very happy with it!”

CONS: “None.”

PROS: “I have the standard size and like it a ton. I have used it extensively and have been setting it up in a variety of ways, including removing a couple of the fire brick in the bottom of the cook chamber to cook/grill with direct heat from the fire box…this works well too as a set-up. I can even sear up on top. Really enjoy it!”

CONS: “I purchased an additional searing shelf…this additional one I keep just for use on the searing shelf, but still have the original one for use in the primary cooking chamber. Sometimes there is not enough space for all the food I am cooking and the additional shelf is helpful for adding space. No regrets about the grill, enjoying it a lot.”

PROS: “ The BULLET works great and does not collect any water sitting outside without a cover. Very easy to smoke with, holds temperature well, and really like the use of the pizza stone. Very efficient on wood. Love the cooking tower. Making lots of pizza’s and calzones. Smoked pork belly turned out great.”

CONS: “None and love the rusted patina look”

PROS: “Looks great and works even better!”

CONS: “None!” (Thanks Dennis- this is an awesome compliment coming from a guy who owns his own very successful meat market!)

PROS: “Love the grill…and I’m Irish proud! I work out of town, so I smoke all my food on Sunday for the entire week. This grill is the cat’s meow…proudly sits only in my garage. Been smoking lots of chicken, steak, bobs and really everything I can!”

CONS: “Absolutely None”

PROS: “Used the BULLET the hour we got it to make some awesome pizzas, they turned our awesome with the cherry wood it came with…and then made burgers and impressed my family! Looking forward to many, many more cooks!”

CONS: “None- grill works great, and love the Incisivosaurus!”

PROS: “This is my 2nd smoker. My initial one was a custom built “Center-Feed Reverse Flow”. In actuality, it and its slightly modified twin may have been the inspiration for what Scott eventually built to become the perfect family sized “WoodFiredGrille”. While what I had was nice, it was much larger than I needed, and not as versatile. Scott hit a home run with this design. It is very versatile, small enough for a family, but big enough for a larger group. I have used it for steaks, burgers, salmon, and pulled pork. While smoking up some steaks, I have sautéed in a cast iron pan some onions and mushrooms. So good.

What is so nice about this smoker, is the ease in which you can control the temperatures. As some have mentioned, the duel temp gauge setup works very nice in giving you an idea as to when you need to start adding some more wood to help keep the temps even. The way the air intakes are setup, the wood burns very clean. I have been using some Charcoal as a base to get my wood started. I have been using Cherry and some Apple for just about everything so far. Having the ability to move the small shelf to the fire box for searing is unreal! And having a shelf that swings out of the way when storing is very nice as well.

Scott’s artistic ability also shines if you choose to have some custom art work added."

CONS: “Not enough time to smoke more meat!!”

PROS: “Wonderful…Works like a charm! I seen the grille on display with the option for cover art, and being a career soldier guy, I thought it would be really cool to have a set of vintage Springfield crossed muskets placed on the front. I provided WoodFiredGrille with some photos to work from and we worked together on getting the design right and the crossed infantry branch insignia turned out great. I already have made turkey breast, salmon and hamburgers. I actually made the hamburgers below in the firebox right over the fire. A mix of charcoal and wood works great for me.”

CONS: “None.”

PROS: “I have used my grill at least 20 times already since I brought it home and definitely like it! I have not used my Webber or pit barrel since. Prior to use, my initial thought was that there is going to be a massive heat spot right in the center of the cooking chamber directly above the fire. This was not the case as I have found the grill has amazingly even heat and good heat retention and recovers nearly immediately after opening the cook chamber. I have found I can place the meat anywhere on the cook grates and the heat is even across the food. If I lift the cover off my Webber the temperature is all over the place for a while and needs time again to stabilize. I have a digital thermometer that I clip inside that gives me a very accurate read, located exactly wherever the food is. I like to use my cast iron right on the cook grates. As an option, I also placed a small grate below the fire brick but above the heat opening in the bottom of the cook chamber to place charcoal on. I have removed some of the fire brick and can cook with charcoal immediately off this grate. This provides me with a little bit quicker prep time, and I will toss in a few pieces of wood along with the charcoal for flavor. Most of the time I grill I leave the firebox cover completely off and let the heat/smoke roll. It is amazing to me how much heat the chimney can pull through the grill. It is really cool once I get the fire going and see the good, blue, clear smoke just rolling through the grill!”

CONS: “None- grill works great, is very versatile and is really cool!”

PROS: “Holds temp like a champ!” “I have had my grill for about a week and have used it about 6 times already for Steaks, Ribs, Corn on the Cobb, and Pork Loin. I have already used Apple, Cherry and Pecan wood chips. We used it for an open-house at our business and invited a professional chef to grill/smoke with it. It produced the best Pork-loin I have ever had in my life! And the unique style and artwork on the cover attracted a lot of looks. I have found this grill to be very easy to use and very easy to hold and control temperature. I am keeping my grill inside my garage.”

"I am sure I will have more feedback as I continue to use it.”

“You have a good product and I know it will sell. Very easy to use. Very impressed!”

CONS: “Nothing yet that doesn’t work as expected.”

PROS: “I have owned four (4) smokers before this one, and this one is by far the best! I have had mine for about a week and have used it several times for Corn Beef and Salmon and am very impressed. I discovered that It holds temperature in the rain and the wind. I have been using it with charcoal as a base and adding Apple wood and Western Cherry wood chunks. I found this grill to be very easy to use and control/hold temperature…very happy! There is a learning curve with how much wood to add to the firebox.”

CONS: “None.”

PROS: “I purchased my WoodFiredGrille in 2018 and have a year of experience. I have been using it about 4x per week and sometimes more. I bought it for the wood flavor taste. I have made Steaks, all kinds of Hamburgers, Pizzas, Chicken and Ribs and I sear everything. I think the best feature of the grill is the way it holds temperature and easy to control. I use the grill for pretty much everything. I love the versatility of what you can do with the grill. I have recently been smoking a lot of Beef Jerky which I learned is easy to do and turns out great. The more I keep using it, the more different ways and techniques I learn. I have had at least 5 gas grills that I spent a lot of money on that are all in the dump because they don’t hold up. I have no doubt this grill will last me at least 30 years. My grill has a metallic charcoal finish and actually gets better looking every day I leave it sit outside. I have used a lot of Red Oak wood because its available to me, but Cherry has been my favorite wood. I show the grill to everyone one that comes over!

CONS: “I cannot come up with anything I do not like or recommend to improve upon.”

PROS: “I started using my WoodFiredGrille in summer of 2018 and use it about three times per week and keep it stored outside. The patina that has developed on the finish looks better than the day I got it when it was simply the traditional flat black. I have not used anything except 100% wood inside for even starting the fire, so when you just open the cook chamber cover you are immediately met with this wonderful smell. I bought it because I wanted the natural wood flavor and I really enjoy the backyard experience of wood fired cooking. I have cooked, grilled, smoked and seared every kind of Steak imaginable from the most expensive prime cuts to the inexpensive local grocery Steaks. In fact, my house has become known as “the place” to have the cookout every we get together with friends because of their incredible food tasting experience from my grill. This grill can take an ordinary steak and make it taste incredible. I have done 12-hour Brisket cooks, Pork Tenderloin southern style, whole Beef Tenderloin, Pork Shoulder, Ribs, Hens, Leg of Lamb, and more. I love the flavor of seared Salmon – no cooking in the top chamber, simply 60 seconds each side in the lower chamber at 900 degrees and perfect. The grill is so adaptable that there is nothing I would not attempt to cook. The learning curve is a “piece of cake” and it”s fantastic the way it maintains temperature. I use the lower 1000 degree temperature gage as a first indicator of when I need to add wood/maintain temperature on longer cooks, to make sure the top cook chamber temperature remains solid. I have zero issues with the use of the grill, everything works perfectly. I’ve dropped a small amount of olive oil in the hinges to keep them oiled. I have not had to remove any ashes below the fire box from all the cooking I have done because of the clean burning of the wood I use, it’s just not even full yet. Completely satisfied!”

CONS: “I would recommend placing a daisy-wheel draft door right on the firebox door. I guess it has not been an issue for me because I have learned to simply crack the firebox door for real, real long burns. I do this to continue to supply air to the fire when the fire grates are built up with ash (which I do not want to poke). When the grates are full, I think the front draft door can’t feed the fire from underneath as well as the firebox door can.”

PROS: “Making the switch from gas to wood was a “gamechanger” for me! Now going on two years of not even touching my gas grill. I wanted a reverse flow searing grill with the versatility and flexibility that this has. The wood produces amazing flavor. I use my grill about 2-3 times per week to make Steaks, Chicken Breasts, Fish, Pizzas and more. The temperature control is easy. It is always a talking point with friends and now for any social events they always bring the food over and cook it here. I have the prohibition era style (plain natural rusted look) and it keeps looking better all the time. I have the “vanity plates” on mine with the crossed hatchets from the WoodFiredGrille logo. It is a very cool look. We always used a lot of seasoning and sauces when we grilled with the gas, but with the wood flavoring we use only seasoning salt and that’s it. It doesn’t need anything else. The grill is low maintenance and very durable. Until you cook on a wood fired grill you don’t realize what you are missing in flavor. There is nothing better than sipping a good bourbon in my back yard tending my WoodFiredGrille. Couldn’t be happier!”

CONS: “I have none.”

PROS: “I got my WoodFiredGrille in the summer of 2017, and have been using it about twice per week. I love absolutely every feature about this grill! In 6 years I have went through 5 gas grills and finally decided to get something built with quality and one that used wood for flavor. We have made Steaks (Beef, Elk, Whitetail, and Mule Deer) and use the searing feature every time. I have also made wood fired Pizzas, Ribs, BBQ chicken, Trout and Salmon, Bratwurst, Hot Dogs and even Veggies. Salmon with Cherrywood has been my favorite because with more delicate meats like fish, the temperature control is unbelievably consistent and so easy to control. The food cooks evenly. The grill is all steel and the steel is thick and holds temperature. I have also used Red Oak and Apple woods. We recently used it to cook Hot Dogs for about 50 people, so you can use it for larger groups too!”

CONS: “Don’t use wood that is not dry! This is a tip that has nothing to do with the grill itself, but always make sure that your wood has been split and has had time to completely dry before using. Speaking from experience!”

PROS: “I purchased my WoodFiredGrille in spring of 2018, and have been using it about once/week, usually weekends. I have a small garage with no space so it’s sits outside with no cover in all seasons with no problems. It has a natural rusted finish with Whitetail antlers on the cover and actually looks better now than when I first got it. I got it because of the wood flavor- can’t get that with gas, charcoal or even wood pellets. I grill/smoke mostly Steaks and Hamburgers with Cherry wood and use the searing feature every time. The qrill is very robust and should last a long, long time. I was surprised at how easy it is to control temperature. This is not your typical boring gas grill and always becomes a talking piece when I have friends over, and the wood flavor always produces the best tasting food.”

CONS: “There is a learning curve when searing. I have learned to use a pretty good quality digital meat temperature probe to determine when to move to the searing shelf. If you move too late from the top to the sear shelf you can easily overcook, even for just that last 90 seconds in the firebox.”