Ninja Woodfire owners who want to use the air fry function need to know how the grill’s dual cooking modes interact before pressing start. Learning how to use the air fryer on the ninja woodfire grill is mostly about understanding that the unit has two separate heat systems, and only one of them belongs to air frying.
The Woodfire Grill is a outdoor cooker that also smokes and air fries. The air fry mode uses the electric fan and heating element inside the lid, not the pellet smoke box. Once you know that, the rest is simple.
This guide walks you through setup, preheating, cook times, and the mistakes that cause soggy or burnt food.
The Two Cooking Systems Explained
Before you cook anything, it helps to know what is happening inside the machine.
- Air fry mode: Uses the electric heating element and a high-speed fan in the lid. No pellets needed.
- Woodfire mode: Burns pellets in the side smoke box to add smoky flavor. This works alongside grill, bake, or roast settings.
Air frying and woodfire smoking are not the same thing. You can air fry without pellets. You can also add a little smoke during air fry if you want, but its optional and changes the flavor a lot.
One more thing. The air fry basket sits on the grill grate, and the lid must stay closed the whole time. Opening it drops the temp fast and adds minutes to your cook.
How To Use The Air Fryer On The Ninja Woodfire Grill
Here is the full process from a cold unit to crispy food. Follow the steps in order.
Step 1: Set Up The Unit Correctly
- Place the grill on a stable, heat-safe surface outdoors. Never use it in a garage or enclosed porch.
- Plug it into a grounded outlet. Do not use an extension cord if you can avoid it.
- Remove the smoke box and leave it empty for plain air frying.
- Install the air fry basket on the grill grate. It should sit flat and level.
- Close the lid and lock it.
If you skip the basket and just use the grate, small pieces of food will fall through. The basket is what makes air frying work.
Step 2: Choose The Air Fry Setting
Press the power button, then turn the dial until AIR FRY shows on the screen. The default temp is usually 390°F, but you can adjust it from about 300°F to 400°F.
Set your temperature first, then set the time. The unit will not start until both are locked in.
- Frozen fries and tots: 390°F
- Chicken wings: 375°F to 390°F
- Vegetables: 350°F to 375°F
- Fish fillets: 350°F
These are starting points. Adjust based on how thick your food is.
Step 3: Preheat The Grill
Preheating matters more here then on a countertop air fryer. The Woodfire has a bigger cavity, so it takes longer to reach temp.
Press start and let it preheat for about 3 to 5 minutes. The display will tell you when its ready. If you skip this step, your first batch will cook uneven and take longer.
Step 4: Add Your Food In A Single Layer
Open the lid, place food in the basket, and close it right away.
- Do not crowd the basket. One layer only.
- Leave space between pieces so hot air can move around them.
- Pat food dry before cooking. Wet surfaces steam instead of crisping.
- Use a light coat of oil, not a heavy pour.
If you pile food up, the middle stays soft. Cook in batches if you have a lot to make.
Step 5: Flip Halfway Through
About halfway through the cook time, open the lid and flip or shake the basket. This takes ten seconds and makes a real difference.
Do not open the lid more then once or twice. Every time you do, heat escapes and the fan has to work harder to recover.
Step 6: Check Doneness And Rest
Use a meat thermometer for anything with protein. Chicken needs 165°F internally. Fish is usually done at 145°F.
When the food looks golden and the timer ends, pull it out. Let fried foods sit for a minute or two on a rack, not on paper towels. Paper traps steam and softens the crust you just built.
Air Fry Times For Common Foods
Use this as a rough guide. Every unit runs a little different, so check early the first time you cook something new.
- Frozen french fries: 18 to 22 minutes at 390°F
- Chicken wings: 22 to 26 minutes at 380°F
- Chicken tenders: 16 to 20 minutes at 375°F
- Broccoli florets: 12 to 15 minutes at 375°F
- Salmon fillets: 10 to 14 minutes at 350°F
- Reheated pizza slices: 6 to 8 minutes at 350°F
Add 2 to 3 minutes if you started from a cold unit with no preheat.
Can You Add Woodfire Smoke While Air Frying
Yes, you can, and it works better then most people expect. Load pellets into the smoke box, then run air fry as normal. The smoke adds a light wood flavor without slowing the cook much.
Keep in mind a few things:
- Use it on foods that pair well with smoke, like wings, potatoes, or corn.
- Skip it for delicate items like fish or pastries.
- Clean the smoke box after every use so ash does not build up.
If you only want crispy food with no smoke taste, leave the box empty and ignore this section.
Common Mistakes To Avoid
Most problems come down to a few repeat errors. Watch for these.
- Overfilling the basket. This is the number one cause of soggy results.
- Not preheating. Cold starts lead to uneven cooking.
- Opening the lid too often. Each peek adds time.
- Using too much oil. A thin coat is enough.
- Forgetting to clean the basket and drip tray between uses.
Also, dont assume the preset times are perfect. They are a starting point, not a rule. Your food, your altitude, and the outside temperature all affect cook time.
Cleaning After Air Frying
Let the unit cool completely first. Then pull out the basket, the grill grate, and the drip tray. Most of these are dishwasher safe, but check your manual to be sure.
Wipe the inside of the lid with a damp cloth. Do not soak the main unit or pour water into it. Empty any ash from the smoke box if you used pellets.
A clean unit heats faster and smokes less the next time you fire it up. It also keeps food from picking up old flavors.
Final Tips For Better Results
Shake the basket instead of flipping when you cook small items like fries or nuggets. It moves everything at once.
Cook similar sized pieces together. A thick wing and a thin one will not finish at the same time.
And write down what works. After two or three cooks, you will know exactly how your Woodfire behaves, and the guesswork goes away for good.