It was a maple syrup Sunday somewhere in Maine. Snow on the strawberries. A little girl named Charlene already deep into a bag of cotton candy before breakfast. Her mom stirring oatmeal over a tiny fire while the whole yard was white.
That is the opening scene from Maine Girl Outdoors' latest video — a full day of cooking over fire in a snowstorm, using two Bali Outdoors fire pits from breakfast through dinner.
Maine Girl Outdoors is a family outdoor lifestyle channel built around real cooking, real cold, and real kids being difficult about oatmeal toppings. No staging, no reshoots — just a fire, some chicken quarters, and a daughter who will absolutely steal your bowl if you let her.
Here is what she cooked, what she used, and what she learned.
Morning: Oatmeal and Coffee on the Tabletop Smokeless Fire Pit
For breakfast, Maine Girl Outdoors used the Bali Outdoors 6.5-inch tabletop smokeless fire pit. It sits on any flat surface, burns wood or wood pellets, and comes with a cooking rack that clips right on top, a pellet scoop, a side damper, and a carrying case.
She used it to warm a pot of oatmeal and heat her coffee while Charlene lobbied hard for more maple syrup. The setup took minutes. The fire was small enough to cook gently, hot enough to actually warm food through.
Her takeaway: it would be perfect if the power went out. Also great for camping, or for anyone who wants fire without committing to a full backyard pit. Everything packs flat into the included bag.
The damper on the side is the key control point — slide it toward closed for slower, hotter burn; open it up for a bigger, more active flame. For a unit this compact, that single adjustment covers most cooking situations.
Evening: Chicken Quarters and Veggie Kebabs on the 32-Inch Wood Fire Pit
For dinner, she switched to the Bali Outdoors 32-inch wood-burning fire pit. The standout feature is the adjustable grate — it swivels out to the side and slides up and down on a post, which gives you real heat control over a live fire.
She seasoned chicken leg quarters two ways: salt, pepper, and garlic powder for Charlene (no barbecue sauce), and Stubb's Sticky Sweet on the rest. Veggie kebabs went on alongside, marinated for two hours in avocado oil, Italian seasoning, salt, pepper, lemon juice, lime juice, and onion powder.
"Wish you guys could smell this. There is nothing like cooking over a fire. The aromas are so good."
— Maine Girl Outdoors
Then she went inside for 10 minutes to assemble the kebabs. Came back out to find the BBQ sauce had burned onto the chicken skin.
Her honest assessment: flip it over. The skin chars but the meat underneath is still juicy. The lesson — if you sauce early, stay close. Sugars burn fast over open flame. Apply barbecue sauce in the last five minutes only, or use a dry rub until the final stage.
The included poker made it easy to swing the grate out of the way when flames were too high. She raised the rack, moved food off direct heat, and recovered the cook without losing the meal.
Two Products, One Full Day
What stands out about the video is how naturally the two fire pits cover different parts of the day. The tabletop unit handles quick, small-batch cooking with minimal setup — morning food, hot drinks, emergency situations. The 32-inch pit is for the real meal: full grate space, adjustable height, enough room for a family's worth of protein and vegetables at the same time.
Neither is trying to be the other. Together they cover the full range of outdoor cooking from a winter morning through a family dinner in the snow.
Watch the full video on the Maine Girl Outdoors YouTube channel, and browse the fire pits she used in our fire pits collection.
