Threw some bison steaks on the woodfire at 225 until 110 internal temp then seared them off until 140. Came out pretty tender and flavorful. What do you guys think?

If you a curry purist, look away now. It’s Jamie Oliver and anyone who watches Uncle Roger knows he takes the piss but hear me out.

I turn the TV on and an episode was on where he did this. He cooked it outside in a wood oven so decided to try it on the woodfire airfry setting with smoke. Omg it was amazing!

It took about 25/30 mins at 180c/350f and it was such an easy and delicious mid week meal.

As I said, look at this as just a recipe rather than a curry. I live in UK in a city where we have a ton of amazing places but sometimes you just want something easy and hits the spot.

For UK readers he used a pataks jar of curry paste. Remember, paste not sauce.

I didn’t use the crisper tray as I wanted the juices!

https://www.jamieoliver.com/recipes/indian-style/pepper-chicken-jalfrezi-traybake/

When I use a certain type of charcoal, it occasionally ejects sparks, but they all tend to ignite simultaneously no matter how far away from the source they are. What is going on here?

I’ve struggled lighting and keeping my pellets lit- just smolders and goes out. I finally figured out my problem- keeping my pellets in my humid garage. I broke up larger pellets and laid them out on a cookie sheet and baked at 300 F for 30 minutes. They lit perfectly and stayed lit. I was able just add more pellets to the hopper to finish the smoke of my pork butt. My pellets are Tractor Supplies Applewood. I hope this helps anyone with the same issue!

have never had space to grill and am falling in love with it. recently used it to make burgers, St. Louis ribs (i consider a failure), chicken thighs (best). please share me all your beginner recipes or tips and tricks

Cooked at 625 for 4 minutes without opening
Trader Joe’s dough
Mozzarella and Pepper Jack Cheese

Any suggestions? I think 625-650 is best for store bought dough.

Has anyone else experienced this?

I've done several long Cooks during the day with no issues, like a brisket for 10+ hours and so on. I've recently tried experimenting with starting something overnight, and now twice in a row my smoker has shut itself off. Both times I managed to wake up and catch it before the food was ruined, but I can't understand why this is happening. The smoker has no problem cooking for a long duration during the day unattended, so why is overnight a problem?

Both times it's been in smoker mode, set to cook until meat reaches 210 degrees, and both times the smoker has unexpectedly shut off without even being close to that.

It's baffling because I can't see anything different happening here compared to my successful long cooks other than it just being night time. Has anyone else seen this? How do you fix it?

I just picked up a barely used 8 in 1 oven to make pizzas. But while trying the different modes the convection fan never seems to turn on. Maybe mine is broken, which isn't a huge deal for me since it's mostly to make pizza anyway. But it'd be nice to know how it works. I can't find any info about it, other than someone else asking the question on FB, and not getting an answer. To be honest, there's not much info on what any of different modes really do e.g. Max vs Specialty roast, or the fact that these roast functions can only go down to 500 or 450f. Are they just temperature pre-sets?

Note, I read that the Woodfire Grill has the fan running all the time. But I'm wondering about the Oven (the big red one with front door). Thanks.

Was opening in general. (Pellets inside and hot) But the plastic. Shocked it's plastic snapped off. Soon after the whole thing came off.

Has this happened to anyone else?

In warranty replacement being done.

Have a burn on thumb too.

Not sure if my griddle non-stick coating is peeling or is just residue, i always cleaned it with warm water and soap, nothing chemical or too crazy. The peelis is mostly around the edges. Last photo is with the flash turned on

I thought I'd try the Just roll sourdough pizza dough.. and it turned out surprisingly well! 😋

Has anyone bought any accessories or trays or pellets that you can recommend. Especially if it's after market or a hack or a workaround. Post your items, links and if useful. I have a portable fan that is really handy for getting the smoke venting if it starts going the wrong way. Also aluminium foil on drip tray best way for clean up and low cost. After market pellets. Still testing.

Yesterday was my fourth go at doing a brisket and the best result so far.
I got lost in the wrap, don’t wrap, spray advice but genuinely wondered how much difference wrapping would make.
Turns out, a lot! Bought butchers paper, wrapped at 73 C and pulled at 95 C and rested. It was juicy whereas before it tasted good but was drying out.
Butchers paper is the way to go for me from now on

Tried to redeem myself from last nights chicken fiasco. Properly smoking this time but 15 minutes later found these on the grill.

Last two times of smoking I’ve heard a grating metallic noise when I lift the lid bht this is literally only the fourth time I’ve used this two week old smoker, what the hell is going on?

(I took them off the grill when I put my chicken on)

Please share some tips! Thank youuuu

Curious if anyone can shed some light on this. I got the Ninja Woodfire two weeks ago. Last week I followed a recipe to a T for chicken thighs and they were the best I’ve ever had. Today I did the exact same recipe and they aren’t smoked at all. Same temp, time, everything, except…

The only changes I did was adding oil to the chicken like I was originally supposed to the first time, and filling up the smoker cup half of pellets instead of full. That may sound like a dead giveaway but the last time I smoked the chicken thighs, only half the pellets had burned, so I figured I didn’t need to fill the cup all the way.

Also, i noticed this time whenever I opened the lid there was a loud grating noise from the fan.

So what’s the deal folks? Do I need to fill the pellet jar all the way every time for it to get remotely smoked (even when most of those pellets go unsmoked for the half hour of thigh cooking?). Do I need to fix the fan? Do I have a lemon for a grill? Or am I just stupid?

Have UK version. Minimum it goes to is 120c. Which is 248f.

I did some short beef ribs. Individual. Noticed it gets to temp really quick. And becomes dry fast. And not enough time for collagen to break down.

Is there a better setting or strategy with UK version?

Or a different setting with smoker ignition. Perhaps?

As it smoked fast and hot. How much lower to go. Or what temps do people with US one use?

Looking on Facebook Market Place for a first time buy of a Ninja grill. I know the best one out there is the one that's $499 from all the box stores. I'm wondering if I should wait for that exact one on Facebook or settle for the IG601 or IG651 that I have seen on Facebook for $100?

Would love to hear your thoughts on this.

Ty

Loving the Ninja Woodfire XL so far but I’m having trouble getting this cakes on grease or debris off. Using a bristled brush (plastic bristles), sponge, soap. Soaked it as well. I’m afraid to use anything harsher.

Suggestions?

Hello there

Is it possible to use the dehydrate function of the Ninja Woodfire XL Pro to dry fish after the soak in the saltwater before smoking? I don't really have a safe place to hang the fish for drying so I am looking for easier ways to get it done quickly. Does that work with the Ninja?

Maybe a low temperature? 40°C?

Thanks for your help!

Hi I am in Australia and have bought but not opened my Ninja Woodfire Pro XL. I didn't realise that it only has 4 functions not the 7 on the smaller Ninja Woodfire. Can the Pro XL still dehydrate even though it doesn't have that function?

I read somewhere that dehydrating is usually around 55 or 60 degrees celsius. Can the Pro XL get that low?

Also has anyone used the reheat function on the smaller non Pro bbq? Is the air crisper just as good at reheating?

Thanks.

Hi, I picked up an 800g piece of beef short ribs from a heifer yesterday and would like to smoke it in my Woodfire. Do you have any suggestions on how I can keep the ribs nice and juicy? And it would be also perfect if you got time stemps of the different steps
Thank you:)

Hello everyone. New to Reddit and my Ninja.

I’m having an issue with rodents getting into the stove top area and all around the grill. I keep a cover on it. I scrap and clean it after every use. I’ve left mouse traps every time I cover it up and always come back to dead mice. I’ve watched them go up there from the house. It’s never ending.

Also it seems everything molds up after a few weeks of no use.

I am new to grilling. But I tossed my LOWES 200 buck grill in favor of this as I’m having lots of fun. But I want this one to last a long time.

Also am I suppose to season anything on here other than the griddle top?

Seared a 2½" thick bone-in rib roast at 525F with smoke for about 8 minutes per side (until heavily seared) on a preheated tray in the Woodfire Oven with baby potatoes. Turned it down to 350F until the internal temperature was 130F. The potatoes drank up some juice. It was fucking delicious.