Fire & Smoke Loaded Fries

Written by Steve Smith, creator of The Pellet Man

Crispy fries piled high with smoky bacon, melted cheese, jalapeños and a fiery Piri Piri drizzle. A simple Halloween crowd-pleaser cooked entirely outdoors.

Servings 4

FIRE & SMOKE LOADED FRIES

Preparation: 15 minutes
Cooking: Approximately 25–30 minutes
Recommended pellets: The Pellet Man Oak Cooking Pellets
Suitable for: Woodfire Grill or FlexFlame
Cooking location: Outdoors only

Ingredients

For the loaded fries

• 750g frozen skin-on fries
• 200g unsmoked bacon lardons
• 1 teaspoon The Pellet Man Piri Piri Rub Link To Piri Piri Rub
• 250ml ready-made cheese sauce
• 75g mature Cheddar, grated
• 2 tablespoons sliced jalapeños
• 2 spring onions, finely sliced
• 2 tablespoons pickled red onions

For the fiery drizzle

• 3 tablespoons mayonnaise
• 1 tablespoon tomato ketchup
• 1 teaspoon The Pellet Man Piri Piri Rub Link To Piri Piri Rub
• 1 teaspoon lime juice

Method

1. Make the fiery drizzle
   Mix the mayonnaise, ketchup, Piri Piri Rub and lime juice together. Refrigerate until needed.
2. Prepare the smoker
   Fill the smoke box with The Pellet Man Oak Cooking Pellets and start the smoking cycle according to your appliance instructions.
3. Cook the bacon
   Place the bacon lardons on the griddle or grill plate and cook until browned and crispy. Remove and set aside.
4. Cook the fries
   Cook the skin-on fries at approximately 200°C, using the air-fry or roast function, until deeply golden and crispy. Shake or turn them regularly so they cook evenly.
5. Build the loaded fries
   Transfer the cooked fries to a suitable heatproof outdoor pan or tray. Sprinkle over the Piri Piri Rub, then add the cheese sauce, grated Cheddar, crispy bacon and jalapeños.
6. Melt the cheese
   Return the loaded fries to the outdoor cooker for approximately 5–7 minutes, or until the cheese is melted and the sauce is bubbling.
7. Finish and serve
   Scatter over the spring onions and pickled red onions. Finish with the fiery drizzle and serve immediately.

Pellet pairing

Oak Cooking Pellets provide a balanced savoury smoke that works particularly well with bacon, mature Cheddar and chilli. Link To Oak Pellets

For a slightly sweeter finish, try The Pellet Man Cherry Cooking Pellets. Link To Cherry Pellets

The Pellet Man's tip

Spread the fries across the tray rather than piling them too deeply. More exposed edges mean crispier fries—and more places for that Oak smoke to settle.

Cooking Times & Temperatures are a Guide ONLY.

Always ensure the bacon is thoroughly cooked. Woodfire and FlexFlame appliances must only be operated outdoors, following the manufacturer's safety instructions.

More Ninja Woodfire Recipes

Looking for more outdoor cooking inspiration? Explore more Ninja Woodfire recipes from The Pellet Man, including BBQ favourites, meat, chicken, kebabs, pizza and more.