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You will be Stoked about the Stoke!

(Use www.stokestove.com/dudefoodfire for $10 off your purchase over $200. This is an affiliate link.)

Ok, so you're obsessed with pizza like I am. You've been thinking about getting a pizza oven for your backyard cookouts, but you're not sure which one to get. I've got the perfect solution: the Stoke Pizza Oven! This bad boy can reach temperatures up to 900 degrees, so your pizzas will come out crispy and delicious every time. Plus, it's small enough to fit in any backyard or take on your next family trip, so you can enjoy pizza night anytime you want.

Unboxing and Assembly:

First we should talk about set up time. According to their website, the Stoke portable oven can be set up in just 5 minutes. And I am very happy to report that is not an exaggeration. While I am not adverse to some assembly required, the simplicity of taking the Stoke from un-boxing to ready-to-use is definitely an awesome selling point. While assembly time will obviously vary from person to person, it shouldn't take longer than 10 minutes to be set up and ready to get cooking. 

Appearance, Size and Durability:

Stoke offers two gas powered options (13" & 16"), as well as a 13" wood burning oven. All of the ovens are built with a heat resistant steel that is sturdy and durable. The 4 legs (Ooni Karu 12 only has 3) allow for more stability, which is extra helpful if you plan to take your Stoke portable oven on your next camping trip or family outing. And at just over 40 lbs. (13") and 46 lbs. (16") respectively, both Stoke models are easily portable. The durability of the heat resistant steel shell, as well as the extra stability provided by the 4th leg definitely help the Stoke stand out from the competition. 

Before you Cook:

Before your 1st cook, it is important to "season" the oven, which simply means to burn off any contaminants left behind during the manufacturing process. This process is simple. Light your oven and let it heat up for 30 to 45 minutes. Once time is up, allow the oven to cool completely and then wipe down. That's it. Your oven is now "seasoned" and ready for its 1st cook.

Propane or Wood:

Whether you choose the gas or wood version of the Stoke Pizza oven depends on your preference. I have the 13" gas powered Stoke (I cannot wait to get the 16" - the possibilities of what you can make (besides pizza) are almost limitless) and I absolutely love the convenience that the gas option provides. It connects to any 15 or 20 lb. propane tank and heats up to 900F in only 20 minutes. All Stoke Pizza Ovens come with a temperature gauge to monitor the heat and options to control the heat. With the gas powered oven, you simply control the heat by adjusting the knobs. If you choose the wood powered oven, you will have to use the chimney vent to control the airflow and temperature. While I have not used the wood oven, Stoke says it can be operated with wood pellets, small pieces of wood, or a mixture of charcoal and wood. The varying fuel options are definitely a plus. Again, whether you choose gas or wood is a personal choice. I have used the gas oven and can confirm it is an absolutely amazing oven, so I wouldn't expect anything less from the wood oven. 

Cooking with the Stoke? 

Stoke claims that the oven will heat to 900F in 20 minutes. This is a true statement. This bad boy gets hot quick. I would recommend having a digital thermometer on hand to check the temperature of the baking stone, as it may vary some from the temperature closer to the heat source. Allow the stone to reach at least 800F before attempting to cook a pizza to ensure you get that crisp crust that everyone loves. 

As you can see from the images above, you are not limited to making just pizza. You are really only as limited by your imagination. If you do want to make pizza, once you have allowed the oven to reach 900F, your pizza will be ready in as little as 2 minutes. I will tell you from experience...make sure and rotate your pizza every 20 to 30 seconds. The Stoke puts out some serious heat and you can burn your pizza very easily. I experienced a 1st pizza learning curve with that myself. As with anything, the more you use the oven the better you will get, and you will be making amazing pizza in no time. 

As I said above, you are not limited to making pizza. I have used my Stoke to cook cast-iron deep dish pizza, pasta, roasted wings, roasted veggies, and more. And all in the 13" version. I am stoked about getting the 16" version and seeing what awesome things I can make in the bigger oven. 

 Cost and Value:

If the details up to this point have not been enough for you to decide on the Stoke Pizza Oven, then the cost and overall value should help in making your final decision. To put it into perspective, I compared the 13" gas powered Stoke to the Ooni Karu 12 Pizza Oven (I own both, so they were the easiest to honestly compare). 

At the current cost, the 13" Stoke is only $345 for a bundle that includes: free cutter and pizza peel, free carry cover, free pizza ingredients, a 365 day trial, and a lifetime guarantee. You honestly will not find a better deal anywhere on the market. The 13" wood burning oven runs the same cost, and you can purchase the 16" gas powered Stoke Pizza Oven for only $475.99, all accessories included ($165 value).

In comparison, the Ooni Karu 12 comes in at $399 (wood-burning only) and does not include any of the accessories that are included with the Stoke. For an extra $99, you can buy an attachment for the Karu 12 that will allow it to be both wood and gas powered, which is a pretty cool feature. However, with the added $99, plus the cost of the added accessories included with Stoke, you are looking at over $660 for the multi-fuel option, or over $560 for the wood burning version only. Having used both, I can say that the Ooni Karu 12 is a good oven, but for the cost and value, is blown out of the water by the Stoke Pizza Oven. 

Use link www.stokestove.com/dudefoodfire to get an extra $10 off your purchase of $200 or more. (This is an affiliate link. I may receive a percentage if you use this link to make a purchase)

Wagyu is a type of beef from Japan that’s known for its exceptional marbling and flavor. It’s also one of the most expensive types of meat in the world.

But along with the high price tag comes some confusion about what Wagyu really is -- and isn’t. Here are some facts and fictions that you need to know about Wagyu and how to make sure you are getting what you pay for.

#1. You cannot get real Wagyu beef in the U.S. - This is fiction. While it is true that Wagyu cattle and the Wagyu DNA can longer be exported from Japan, some Wagyu beef (just the meat) is exported into the U.S. Fortunately, between 1975 and 1997, the total ban on Wagyu cattle was lifted, allowing some full blooded Wagyu cattle to make into the U.S. The American Wagyu Association estimates around 30,000 Wagyu cattle currently in the United States, with only 5000 being full-blood. This means, while rare, you can get real Wagyu beef in America.

#2. Anything labeled Wagyu and from Japan must be superior beef. This is fiction. In reality, the word Wagyu simply means Japanese cow. There are 4 distinct breeds of Wagyu from Japan, and only the Kuroge Washu breed produces the superior beef that people expect from "Wagyu."  Due to this fact, it is very important that you research where you are getting your beef from. Since there are other breeds of cattle in Japan that can be technically called "wagyu," people are bound to take advantage of this and cheat unsuspecting customers. With less than 1% of cattle in America being classified as pure bred Wagyu beef, there is a good chance that the Wagyu you are getting is cross bred with Angus or Hereford cattle, or even one of the mislabeled breeds mentioned above. So how do you know what you are getting when something is labeled "Wagyu" in the U.S.? 

If you are serious about getting real Wagyu beef, I recommend following the American Wagyu Association, which promotes and upholds the standards for Wagyu beef in the United States. Unlike cross bred cattle, the American Wagyu Association follows strict regulations and standards, ensuring that the beef meets the highest possible standard for full bred Wagyu beef in America. 

A5 Wagyu is the highest quality Wagyu you can buy and can only come from Japanese cattle whose genetics are strictly regulated. Meat labeled Japanese Wagyu must be bred in Japan and adhere to the strict breeding regulations that exist. Again, while this quality of meat can be found in America, it is very hard to find and will be extremely expensive.

American Wagyu can be classified as follows: 

• F1 - 50% Wagyu / 50% Angus
• F2 - F1 bred with full blood Wagyu making F2 75% Wagyu & 25% Angus
• F3 - F2 bred with full blood Wagyu making it 87.5% Wagyu
• F4 - F3 bred with full blood Wagyu - this is considered pure bred Wagyu

Check out my previous blogs, A Guide to Wagyu and Understanding Marbling in Beef , for more information on how to determine the quality of the beef that you are buying and consuming.

#4: Wagyu is nothing but fat and not worth the cost. This too is fiction. While Wagyu is known for its high marbling content, this does not mean all you are getting is fat. The fat content found in Wagyu contains far more unsaturated fats in comparison to American Angus, giving it a flavor unlike any other beef you can find. Unsaturated fats are known to help prevent heart disease and stroke as well, a fact that definitely makes Wagyu beef stand out from normal American beef. 

What is Marbling?

Marbling is a unique pattern of white intramuscular fat in meat that creates what is known as the "marbling effect." This intramuscular fat impacts the flavor, tenderness, and texture, especially in red meat. It is important to not get intramuscular and intermuscular fat mixed up. While the intramuscular fat provides tenderness and flavor to the meat, intermuscular fat does not not enhance the flavor and is usually removed from the meat. 

Grading Meat Marbling:

- In the U.S., Australia, and Japan, human graders are used to visually inspect the quality of meat. The amount and distribution of the white fat flecks in the meat is used to determine the meat's overall grade. 

- In the United States, the U.S.D.A has 8 grades that beef can be classified into. Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Meat graded Prime will have the highest levels of marbling and will be considered top of the line. Meat graded at the lowest levels, like utility, cutter, and canner, are most often used for ground beef.

What Factors Affect the Marbling in Meat?

The amount of marbling in meat is determined by a combination of factors:

• Breed - Some breeds have a natural tendency to be more marbled. Breeds such as the Kuroge-washu, which give us Wagyu beef,  have a higher quantity of intramuscular fat that produces higher levels of marbling and higher levels of healthy fats (higher in Omega-3's compared to Omega-6 fats). American Angus and Herefords are breeds also known to produce quality marbling. 
• Type of Feed - A cow's feed plays a vital role in the overall marbling and quality of meat that is produced. Cattle that are underfed, or fed an inferior feed, will not gain weight properly...marbling will disappear from the muscles quickly and can be difficult to restore if it has gone too far into decline. Cattle that consume a diet of grains often marble more easily than those whose food consists only of grass. However, cattle kept specifically on feedlots and fed grass pellets may not receive the exercise or nutrients needed to create the levels of marbling found in grass fed cattle that feed on open range and pastureland.
• Age at Slaughter - Age is an important factor when it comes to the quality of beef. As a general rule, young cattle, or Veal, will have less marbling due to the fact that intramuscular fat is the last to develop. This means that younger cattle will normally have less flavor and be less tender...older cattle may have less marbling as well due the loss of intramuscular muscle and fat as they age. Depending on how they are fed, cattle can be ready to butcher somewhere between 14-36 months of age.

The level of marbling in your meat will also be determined by it's location on the cattle. Areas of the cattle in which the muscle are used less, such as the loin, will produce more fat and therefore more marbling. Lean muscle, like in the legs and rump, produces less fat and less marbling. It is simple science.

 What makes Marbling Important?

Marbling is important because it is what makes your favorite steaks juicy and flavorful. It keeps them moist during cooking, so that natural juices don't evaporate in the pan like they would if there were no marbling at all! Overcooking will result with all of this fat being cooked away - leaving you with a dry, tough steak, not the juicy, tender steak you expect. 

How to judge marbling for yourself?

When shopping for or attempting to judge the quality of meat for yourself, as with anything, it takes time and practice. The more meat you buy and test out, the better you will get at being able to pick out the best cuts. If you are looking for higher quality meat, you need to look for finer marbling, which will produce smaller white flecks of fat more evenly distributed through the meat and give you the tenderness and juiciness that so many people love. Wagyu beef, like in the image just above, is known to have higher levels of marbling with more even distribution of intramuscular fat, making it one of the highest quality cuts of meat you can buy.

Meat with medium quality marbling will not produce the same tender and juicy flavor as meat with finer marbling. When the fat pieces become larger and less evenly spread throughout the meat, it becomes more difficult to properly cook the meat. The bigger the pieces of fat, the longer they will take to properly render, often resulting in an overcooked steak. This issue only becomes worse as the quality of marbling degrades and the fat becomes larger and even more unevenly spread. So be sure to keep this in mind when picking your next steak.

What is Wagyu?

Wagyu is a type of cow traditionally bred in Japan. The term literally means Japanese (Wa) cow (gyu). Throughout history, the cows were used as work animals, pulling and carrying heavy loads, allowing them to develop great strength and endurance. This heavy workload also directly resulted in Wagyu developing large amounts of intramuscular fat for easily accessible energy. It is this intramuscular fat that give Wagyu beef its beautiful marbling.

Today, the breeding of Wagyu beef is a highly regulated industry in Japan. A DNA system is used to track the cows from their birth to slaughter, insuring the highest quality beef is produced. Due to the strict breeding regulations, Wagyu cattle are not typically allowed to be imported into the United States. 

According to WagyuInternational.com, the first exports to the U.S. came in 1976, followed by fewer than 200 Wagyu cattle that were brought to the United States between 1993 and 1997. It is mainly from these cattle that the American Wagyu industry was born and continues to grow today. While very few ranches throughout the United State breed full-blooded Wagyu, there has been extensive cross breeding between Wagyu and American Hereford and Angus, creating what is sold and known as American Wagyu today. 

What makes Wagyu Stand Out?

The deliciously rich and tender meat from highly marbled Wagyu cattle makes for a dining experience that is unrivalled in its flavors. It turns up at Gourmet restaurants across the US, not only because it's delicious but also healthy - experts have discovered that Wagyu contains more mono-unsaturated fats than saturated ones. According to the American Wagyu Association, unlike other beef, the saturated fat found in Wagyu also contains high levels of stearic acid, which reduces the impact the beef has on cholesterol levels. Wagyu is also known to contain about 30% more CLA (conjugated linoleic acid ), a type of fatty acid that is known to "have fewer negative health effects." (American Wagyu Association)

US Wagyu

Founded in Texas in 1990, the American Wagyu Association tracks and registers Wagyu cattle throughout the U.S. and Canada. Headquartered in Post Falls, ID, the AWA and its membership base work to "promote and develop a sustainable industry here in the US." (American Wagyu Association) Wagyu cattle offer endless opportunity here in the U.S. to develop quality, healthier meat.

Wagyu Meat Grades - Beef Marbling Standard

Most Wagyu you find will be classified into 2 different grades; either 6-8 BMS or 9-12 BMS. The higher the number on the BMS scale, the higher the level of marbling in the meat. According to the American Wagyu Association, some Wagyu cattle have such an "abnormally high level" of marbling that they exceed the top U.S.D.A. grade of Prime. Deciding which grade to use, whether you are competing or are just wanting to try something top shelf at home, really depends on the preference of each individual. It really comes down to how much fat content/marbling you prefer.

To learn more about how to grade and understand the marbling in Wagyu, click here.

Click Here to Download the 2022 Breeder's Guide and Find Out Where to Purchase Wagyu Beef

Making Wagyu Brisket: 

Do to the higher levels of fat content (marbling), cooking a Wagyu brisket is a little different than a regular prime or CAB brisket. It is also much more expensive. A 13 lb. American Wagyu brisket from The Wagyu Shop will cost you over $140. However, if you have the money, or just want to splurge, the taste and flavor will be worth every penny. 

The higher level of marbling may also mean you may need to cook your brisket for a longer period of time, allowing it to reach temperatures up to as high as 215 F. I highly recommend having a meat thermometer to monitor the temperature throughout the cooking process. Injecting the brisket and adding the proper spice rubs throughout is essential to the cooking process of any brisket, and Wagyu is no exception. If you are new to bbq'ing or making brisket, I would not recommend starting off with Wagyu. The cost alone will most like be a deterrent. However, if you are someone who competes or are a serious backyard chef, Wagyu brisket is sure to impress. And as with anything, the more you make it, the better you will get and the better your brisket will taste.


Overall, Wagyu is a healthier, higher quality beef than traditional American Hereford or Angus. Due to its high quality, as well as the limited number of full-blooded Wagyu in America, it can be extremely expensive (Japanese Wagyu costs more than American Wagyu), with some steaks costing upwards of $200 per pound. Even ground beef will run you more than $10 per lb., although the benefits over other beef makes it well worth the money. If you are looking for meat that is guaranteed to impress at your next competition or family gathering, Wagyu is definitely the way to go. 

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One of my favorite cookbooks of all time is “Modernist Cuisine: The Art and Science of Cooking” by Maxime Bilet and Nathan Myhrvold. If you have never read it, I highly recommend it. And it just so happens that this award-winning cookbook also helped inspire one of my favorite companies and products, Baking Steel. Founded in 2012, Baking Steel offers a wide variety of amazing products and accessories that are perfect whether you are cooking over a live fire, on a pellet grill, with charcoal, gas, or even in the kitchen oven. To put it simply, Baking Steel rocks. 

I have been using Baking Steel for over 5 years now. American owned and operated, all Baking Steel products are made in the U.S.A. with American Steel. The Original Baking Steel (use coupon code "DUDEFOODFIRE" to receive 10% off your purchase) was my 1st purchase and it still works as amazing as it did 5 years ago. The Baking Steel Mini Griddle is another of my absolute favorites and can be used with any type of cooking method as well. I also use a special mini Baking Steel made specifically to fit inside my Ooni Piizza Oven!

To learn more about Baking Steel and all the amazing ways it can change your life, check out the book "Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More," by Andris Lagsdin. Lagsdin, the creator and founder of Baking Steel. I promise, his book and product will absolutely change how you cook and the things you are able to make. With Baking Steel, you are only limited by your imagination. 

Baking Steel's quality and products are second to none. To make a crispy, delicious homemade pizza using the Original Baking Steel, place the Baking Steel on the top rack of the oven and let it preheat for 1 hour at 500 F. Place your pizza directly on the Baking Steel and let cook for 4-5 minutes. Remove from oven, let cool, slice and serve. It will be the absolute best pizza you have ever made at home.

Whether you are making pizza, bread, bacon, steak...even potatoes...Baking Steel will get the job done. I have used Baking Steel for over 5 years and know I will continue to use them for years to come. Nothing compares to Baking Steel's quality and performance.

Men, veterans and brave women- if you are looking for a new cooking routine, open fire cooking is the perfect choice! It's not just about s'mores anymore. You can do so much more with open fire cooking to create flavors that would be otherwise impossible via other methods.

When cooking with an open fire, you can experiment with new flavors by using different types of wood. Getting interactive and social by cooking with friends around the open fire will take the experience to a whole new level. Always practice safety when cooking with an open fire. 

Here are 5-Tips to Open Fire Cooking to help you maximize your experience. 

Tip #1 - Make sure and use the right type of wood. 

• Open fires are a great way to cook, but they require special attention while using them. Fresh green wood will not burn well and creates excessive smoke so if that's what you have access too don't waste time with it! Use seasoned hardwood instead.

Tip #2 - Don't Be Impatient

• A decent sized hot coal bed should already exist in order make sure everything gets cooked evenly throughout its surface area; this usually takes 30-45 minutes depending on weather conditions. 
• - A decent fire is generally made up of hot coals and only a few burning wood logs

- Flames are NOT an indication that the fire is ready to be cooked with
 -30 to 45 minutes might be necessary to burn down to the appropriate conditions, depending on the fire and weather conditions.
-To get the best result from your fire, allow it to burn slowly. This will give you hot coals without any direct flame and makes for an easier way of cooking. The size of the fire also matters; beginners often try building large fires when they should really be learning about small ones which burn slowly and steadily over time.

 
Open fire cooking can be a romantic experience for date night or a fun way to add some flare and fun to family night. 

Be sure to allow plenty of time to have a good fire going before you start cooking. Don't rush the fun.

If you're running low on wood and can't seem to get the fire burning right, try starting with some smaller pieces first. The best way is by using kindling as your starter fire for 30 minutes before adding more larger logs when needed!

The best way to start your fire is with an old lighter or matches - only use natural materials. Once the tinder is lit place kindling in form of thin sticks no thicker than pencils and watch them ignite as soon as it gets warm enough! As more fuel catches on flame larger branches should be added into teepee shapes over top If you are cooking something large, start with a small fire and build up as you go. If you start with too large of a fire you will just burn the meat. If you are cooking with a grate, remember to rotate the food to ensure even cooking. 

Tip #3 - Do not cook directly over an open flame

A good butcher knife is necessary for any aspiring chef. With the different cuts of meat and fish, a quality, well-sharpened blade is essential for preparing the meat properly and maintaining all its qualities. These varying cuts of meat also mean that there is a variety of knives to choose from, depending on the task at hand. Below, we will take a look at a few of the different types and what they are most commonly used for.

Traditional Butcher Knife

Traditional butcher knives are often large, heavy, and strong, can easily skirt around bones without breaking or chipping the edge The wide blade and curved tip allow for cutting through thick pieces of meat with ease.

Skinning Knife

The skinning knife has a wide, curved blade that is ideal for performing necessary cuts when gutting and skinning animals. The blade curves upward, allowing complete control when cutting through tough hides. The blunt end of the blade helps prevent you from puncturing any of the animal’s insides while skinning.

Cimeter

The cimeter knife is a large type of butcher's blade with a long and curved design used for cutting large pieces of meat into smaller pieces, such as steak. It can also be used to trim fat from larger cuts of meat as well.

A boning knife is what most people think about when thinking "Butcher Knife". This type has been specially designed to remove meat and flesh from bone with minimal incisions. A boning knife has many different forms, each designed to meet a specific need. The most common type is curved and flexible so it can bend around corners when removing meat, leaving you with a nice, clean bone.

Steak Knife

What is the best way to enjoy a juicy, delicious steak? With a knife that can cut through it easily and without squeezing out all those amazing juices! A good quality serrated or straight-edged blade will do just fine for slicing up any kind of steak or meaty dish you might want. You can never go wrong with a quality, properly sharpened steak knife.

 Tips for properly caring for your knives:

• To avoid scratching the steel and opening the knives to corrosion, always use a soft sponge when cleaning your knives.

• To avoid corrosion, do not soak knives in sink.

• Store your knives away from other kitchen utensils to avoid the scratching and damage that could happen. Use a knife block or other form of storage to keep your knives separate.

• A dull knife is a dangerous and frustrating tool that can lead to unnecessary problems. To avoid this, you should honor your knives by regularly sharpening them. This will allow you to cut through meat fibers with precision instead of tearing them up!

Knowing which knife is right depends on the job at hand. Be sure to choose a knife that is the right size for the job and one that fits comfortably in your hand. To properly prepare and serve the best quality meat, be sure and use top quality knives. Having the proper tool changes the entire experience!

(This blog contains affiliate links)

(This Blog Contains Affiliate Links)

I'm a pretty big fan of pizza. Like, really big fan. I could eat it every day and never get sick of it. So when I had the opportunity to purchase the Bella Grande 32 Wood-Fired Pizza Oven, I was all in.

I have owned my Bella Grande 32 for 4 years and have loved every moment of it. It’s design, durability, and performance all exceed expectations. Whether you are cooking breakfast, lunch, brunch, or dinner, the Bella Grande 32 Wood-fired Oven is the perfect outdoor kitchen. If you love cooking with fire, the Bella Grande 32 is an amazing oven.

The Bella Grande 32 “components are warrantied to be free from defects in materials and workmanship for two (2) years from date of shipment, including oven body, floor, venting system, factory-installed finishes, stand, door, and accessories. The internal dome welds are covered under the warranty for five (5) years.”

As I said before, I have owned my Bella Grande 32 for 4 years and have experienced no issues. It is efficient, is easy to set up, and adds an awesome dimension to your home patio or outdoor space. I love the look of the Bella Grande 32 as much as I love its efficiency. I highly recommend you get yours today.

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Whether you are thinking about going camping, visiting the beach, or are just looking for a backyard fire-pit, then look no further than the Ranger, from Solo Stove. This compact, portable, wood-burning fire-pit is one of my favorite new products. Solo Stove’s Signature 360-degree Airflow Design makes the Ranger an extremely efficient fire-pit that produces a very minimal amount of smoke. The design of the airflow helps the fire burn more evenly as well, leaving almost nothing but ash, which makes for nice and easy clean-up.  To put it simply, the Ranger from Solo Stove does not fail to impress. Whether you are talking about packaging, portability, storage, or ease of use, the Ranger is top of the line. Oh yeah, and it has a Lifetime Guarantee.

First off, let me say I was very impressed with how my new Solo Stove came packaged. It was very well protected, but not to frustrating to get into. Being so compact and portable, it didn’t require a ton of packaging so there isn’t a ton of mess to clean up. And the set up was probably easier than getting it out of the box (you can watch the set up in the video above). You can go from in the box to ready to light in 5 minutes.

The Ranger is both portable and easy to store. It can be brought on camping trips or outings without taking up too much space, and at only 15 lbs., it can be moved short distances with ease. A convenient carrying case is provided for both trips and storage at home as well. 

Another great thing about the Ranger from Solo Stove is the ease of use. The Signature 360-degree Airflow design not only makes starting a fire easy, but it also helps make sure the fire stays burning and burns with minimal amounts of smoke. Once you get the fire going, all you have to do is sit back and watch the amazing flames. The fire ring on top helps keep the flame contained and provides nice concentrated heat for roasting marshmallows, warming your hands, or even cooking dinner.  If you are using it at home, or on property you don’t want to burn, you can also purchase a stand to keep the Ranger off the ground.

Being a Dude, who loves food, and cooking with fire, my favorite part of the Solo Stove Ranger are the available grill and griddle attachments. I mean, there is nothing like cooking over an open fire, and having that option in a convenient, easy to pack and carry fire-pit is unbelievable. Solo Stove offers cast iron grill, wok, and griddle attachments which can be purchased as a bundle with the Ranger Stove, or individually. Like the Ranger Stove itself, connecting the grill attachment is extremely simple and takes almost no time.  The big question is, how does it cook?

 To test it, I used the cast-iron grill to cook some choice picana steaks. The key to cooking with the Ranger is letting the fire burn down. If you try and cook on it too soon, the flames will simply burn the food. However, once you the let the coals get just right, the Ranger becomes an awesome grill. With 14.25 in. of cooking surface diameter, and the concentrated heat provided by the signature airflow, the Ranger had no trouble passing the test (see pics below).