Ninja Woodfire & Smoker Grill... Brilliant!
Discussion
Finally succumb and bought the Ninja Woodfire Grill, Smoker, Air Fry and Roaster and have to say it is superb only used the grill and smoked some ribs up to now but very impressed. I have a friend in the catering trade and he says it's the same type of equipment that's been used in the restaurant trade for years but finally brought into the home market,any one else got one..?
Ha weird I posted a thread a couple of hours before this OP.
I am prob going to get one we do BBQ quite a bit but having the ability to control the heat etc whilst still being able to get smoke is a big plus imho.
Just looking around, is it possible to get the pro version in the uk? (the one with thermometer)
I am prob going to get one we do BBQ quite a bit but having the ability to control the heat etc whilst still being able to get smoke is a big plus imho.
Just looking around, is it possible to get the pro version in the uk? (the one with thermometer)
I've had one for about 2 weeks now, pretty impressed so far, can cook for 4 at push, pretty much made our gas bbq redundant. Easy to clean. Looked at a cover on the website and quite pricey so currently stored inside. Only downside so far is it dosent like our outside socket so have a run a extension from the house. Hasn't bothered me that much as I haven't investigated the outside socket issue yet.
I've ordered one, and I will picking it up tomorrow. The main reason I wanted to get one is for camping and a bit of winter smoking as I have an instant pot already and a Weber kettle already. The idea of electrically smoking some ribs next to my tent is very appealing!
It will of course depend on the size of the box vs my boot so may go straight back if it takes up too much space.
It will of course depend on the size of the box vs my boot so may go straight back if it takes up too much space.
Did my first cook last night, chicken some steak and a burger. Pretty happy so far but defo need to dial it in so to speak and understand the settings.
Got a table for it today from Ikea. Fits well. https://www.ikea.com/gb/en/p/bekvaem-kitchen-troll...
Got a table for it today from Ikea. Fits well. https://www.ikea.com/gb/en/p/bekvaem-kitchen-troll...
First test today on a lump of pork belly.
Before:
After:
For effort vs reward I couldn't be happier. The smoke flavour was very subtle compared to my weber kettle but was the first time I've managed to get cracking when smoking; the air fryer is the best for pork. A few sweet potato wedges towards the end were nice.
The idea of knocking up a dinner like this at the side of my tent is very appealing!
Before:
After:
For effort vs reward I couldn't be happier. The smoke flavour was very subtle compared to my weber kettle but was the first time I've managed to get cracking when smoking; the air fryer is the best for pork. A few sweet potato wedges towards the end were nice.
The idea of knocking up a dinner like this at the side of my tent is very appealing!
I won some vouchers at a raffle over the weekend and this is the only thing I'm thinking of getting. or a Foodi Max
Has anyone used it indoors at all? I assume it will work as an air fryer like other models when using that setting or does it still emit some smoke even when not using pellets ? would you say this is a strictly outdoor unit ?
Has anyone used it indoors at all? I assume it will work as an air fryer like other models when using that setting or does it still emit some smoke even when not using pellets ? would you say this is a strictly outdoor unit ?
Give the wrap method a try if you're having trouble with eg. beef staying moist, usually used for ribs but had good results with all sorts of pork and beef. Smoke with spice rub, then continue at the same temp wrapped in foil (not too tightly) with some liquid inside, like some stock, barbecue sauce or juice and maybe knob of butter too. For ribs the 321 method works well, 3hr smoking, 2hr wrapped, and 1hr smoking/grilling with sauce applied, before a good rest wrapped up again.
Winterway said:
Give the wrap method a try if you're having trouble with eg. beef staying moist, usually used for ribs but had good results with all sorts of pork and beef. Smoke with spice rub, then continue at the same temp wrapped in foil (not too tightly) with some liquid inside, like some stock, barbecue sauce or juice and maybe knob of butter too. For ribs the 321 method works well, 3hr smoking, 2hr wrapped, and 1hr smoking/grilling with sauce applied, before a good rest wrapped up again.
When using the weber, once the max smoke is achieved and time to wrap I stick it in the oven, to me it's pointless using charcoal and keeping an eye on the temperature compared to the ease of the oven. I'm hoping with the ninja I don't have to do that as you can forget about it in there. Type R Tom said:
When using the weber, once the max smoke is achieved and time to wrap I stick it in the oven, to me it's pointless using charcoal and keeping an eye on the temperature compared to the ease of the oven. I'm hoping with the ninja I don't have to do that as you can forget about it in there.
Yeah, I struggled maintaining temp even with water tray so had been doing the same and straight to resting. We tried the snake method with briquettes for the first time last weekend and managed to get it to hold pretty well for 5-6 hours (forgot to soak the wood chunks so had some flare ups...), the line of briquettes could have been longer so it would have ran for hours more. Edited by Winterway on Tuesday 20th June 17:39
For the beef I used 2hr smoke at 125c.
Wrap it foil and add 150ml stock.
Roast. 2hr at 170c.
Checked for internal of 95c ish.
Great bark. Good flavour. A little tough. (Only slightly) Very dry.
Next time it's lower and longer. Maybe smoke 2 hrs and then wrap and roast at 140c for 4 hrs.
Either way I can defo improve.
Wrap it foil and add 150ml stock.
Roast. 2hr at 170c.
Checked for internal of 95c ish.
Great bark. Good flavour. A little tough. (Only slightly) Very dry.
Next time it's lower and longer. Maybe smoke 2 hrs and then wrap and roast at 140c for 4 hrs.
Either way I can defo improve.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff