We bought our ninja wood grill on Sunday and I we haven’t really tried it out yet, but I’m really looking forward to trying this pulled pork, you’ve made that look so easy, you’ve gained another subscriber 👍🏼
@@BBQLIFEHi, i’m going to attempt cooking today. I’ve bought a pork shoulder and a rub, but what I want to know, is when you’re finished cooking you said you wrap it and leave it for 2 1/2 hours, I noticed that when you then start to pull it, it’s still hot, did you reheat it? Or did it just stay warm? Terry 😊
@6:40 you mention wrapping in foil and then putting in a cool box but in the next scene where you start pulling it with the forks, it is steaming, is that the carryover heat or have you re-heated? Looking forward to trying this on my one, excellent video, thanks and I glad I am not the only one with neighbours like you describe!
Nice video. So can I cook using just the smoke function from start to finish if I want? Also, how much energy is used when using the smoke function or does it mainly use the heat from the wood for fuel?
Great video, thanks mate! Another RUclipsr does wrap the pork once it reaches 75 C probe temp. Then he bakes it like that until the probe hits around 95 C. But he sets the bake temp to 160 C, which isn't exactly slow cooking. What are your thoughts on this? Do you always stick to 120 C?
Subscribed and liked. Great bark on that pork roast! I'm from "across the pond", as they say. Texas to be exact. I convert your temps from C to F with a conversion app in my cell phone as I watch your vids on the computer. Thanks for sharing your cooks. I'm starting to go ketovore. Content like yours is great for doing that! Keep up the good work chef of smoke. rocket
I'm finding 120 C too high for small cuts on my Ninja. Have you tried smoking with the Dehydrate settings, at 90 C? I don't know if the only difference is the temperature, or if the fan runs at a different speed (obviously with woodfire enabled).
@@BBQLIFE Thanks for the fast reply. Small cuts (like beef flanken ribs) are cooking faster than I'd like, and I'm concerned they're not taking on as much smoke flavour (or getting as tender) as they could. A lot of slow smokes seem to recommend 225 F (= 107C). 120 C = 248 F, which doesn't sound too bad, but the Ninja cooks faster than more traditional BBQs at the same temp. Also, on the smoker setting my ambient temp actually reads more like 126 C, whereas on the bake setting it reads 120 C (both without pellets) - I don't know how the bake setting compares to the smoke setting either (if the fan is the same etc). Really interested in your thoughts, thanks.
@@BBQLIFE Yeah I'd watched that, thanks. He used liquid under the joint, which I'm going to try. It would be nice if Ninja could tell us more about the settings though (if they all basically heat the same way except for fan speed, and what the fan speed is when woodfire is selected).
This was ordered from village butchers and delivered. I use the butchers on the roundabout at Old Road West leanmeats sometimes, morrisons in house can be ok but depends who you get behind the counter. If I want something special I go to Macknade in favasham Simon is a great butcher.
Is the bake option same as air fry? Bought a brand new XL and it doesn’t have bake on it? Also do you not add more pellets after an hour as you only get an hour out of a smoke no? Thanks.
@@BBQLIFE Thank you Im still trying to get the wife to let me have the Bono we discussed last time lol, I was wondering if you might do a comparison one day smash burgers on the Ninja and on the Bono
@@BBQLIFE Hows my luck, its taken 3 months but i managed to get the wife to go and look at a Kamado Bono, but the bloody local place nearest to us only sells them but does not stock them, so it all starts again lol, I have a question can you set the Bono up for a double indirect cook, I have been looking at what it comes with and what accessories there are but cannot see how it could be done any advice would be most helpful
If I'm honest I'm not sure what you mean by double indirect. It comes with half moon deflector plates for indirect cooking. What it does mean is you can purchase through my affiliate links at bbq-life.co.uk
It's annoying that the pellets only last for 45m, why didn't they provide a bigger hopper? I wonder if you could keep the lid of it open and fashion some bigger shoot thing
Ah mate I'd love to see a brisket on the ninja woodfie, I'm in two minds weather to buy one. Just not sure it will give the same effect as a proper cook on a smoker
Still getting use to hearing British accents talking about bbq and smoking meats lol
Subscribe and you can hear one weekly 😉
@@BBQLIFE already did
Cheers 🍺
If you ain't Texan i ain't buying but I will give you a try
I try to be a diverse as possible
First bloke I've seen doing some UK cooks nice and simple for that I've subbed will check more of your stuff soon 👌👍
Glad you like it
Thanks for sharing😊😊😊
👍🏻🍺🔥
We bought our ninja wood grill on Sunday and I we haven’t really tried it out yet, but I’m really looking forward to trying this pulled pork, you’ve made that look so easy, you’ve gained another subscriber 👍🏼
Super Easy buddy
@@BBQLIFEHi, i’m going to attempt cooking today. I’ve bought a pork shoulder and a rub, but what I want to know, is when you’re finished cooking you said you wrap it and leave it for 2 1/2 hours, I noticed that when you then start to pull it, it’s still hot, did you reheat it? Or did it just stay warm? Terry 😊
@Terrythemaker double wrap it in foil then towels. If you have a cool box put it in there too should be nice and hot still after a couple of hours
@@BBQLIFE thanks ☺️
They really do cook quick and give amazing results! That Pulled Pork looked amazing! Got a great gadget being manufactured for the Ninja!
Oooo sounds exciting I tried to comment on your rib video buy YT was playing about. They looked great
I've just bought one and it's fantastic, waiting for a trip to the farm this weekend to buy some good meats. Thanks for the vid!
Enjoy buddy 🔥🍺👍🏻
Had one bought for me, not used it yet but I’ll definitely be giving this ago!!
Enjoy
@6:40 you mention wrapping in foil and then putting in a cool box but in the next scene where you start pulling it with the forks, it is steaming, is that the carryover heat or have you re-heated? Looking forward to trying this on my one, excellent video, thanks and I glad I am not the only one with neighbours like you describe!
Yes mate that's carryover. Double wrap in foil, then towels and into a cool box is good for a few hours.
@@BBQLIFE thanks for the fast reply, really appreciate it. Looking forward to giving this a try!
Nice video. So can I cook using just the smoke function from start to finish if I want? Also, how much energy is used when using the smoke function or does it mainly use the heat from the wood for fuel?
Not sure on exact consumption. The smoke is separate from your heating. All heat is from the fryer its self
Great video, thanks mate! Another RUclipsr does wrap the pork once it reaches 75 C probe temp. Then he bakes it like that until the probe hits around 95 C. But he sets the bake temp to 160 C, which isn't exactly slow cooking. What are your thoughts on this? Do you always stick to 120 C?
I like to cook it slightly slower as it break the meat better for pulling. However I do still cook at 150c if I'm pushed for time
Great vid 👍 did you wrap the meat after the rub or just leave it uncovered? Thanks
Uncovered buddy
Subscribed and liked. Great bark on that pork roast!
I'm from "across the pond", as they say. Texas to be exact. I convert your temps from C to F with a conversion app in my cell phone as I watch your vids on the computer.
Thanks for sharing your cooks. I'm starting to go ketovore. Content like yours is great for doing that! Keep up the good work chef of smoke.
rocket
Thanks for watching rocket.
I'm pleased your enjoying my content.
I'm finding 120 C too high for small cuts on my Ninja. Have you tried smoking with the Dehydrate settings, at 90 C? I don't know if the only difference is the temperature, or if the fan runs at a different speed (obviously with woodfire enabled).
Never tried so I don't know. Why is 120c too high?
@@BBQLIFE Thanks for the fast reply. Small cuts (like beef flanken ribs) are cooking faster than I'd like, and I'm concerned they're not taking on as much smoke flavour (or getting as tender) as they could. A lot of slow smokes seem to recommend 225 F (= 107C). 120 C = 248 F, which doesn't sound too bad, but the Ninja cooks faster than more traditional BBQs at the same temp.
Also, on the smoker setting my ambient temp actually reads more like 126 C, whereas on the bake setting it reads 120 C (both without pellets) - I don't know how the bake setting compares to the smoke setting either (if the fan is the same etc).
Really interested in your thoughts, thanks.
My mate steve had done it ruclips.net/video/AH1r3E23FAk/видео.htmlsi=X8x5_UaBC1JY6DRI
Give this a watch but looks like it can be done
@@BBQLIFE Yeah I'd watched that, thanks. He used liquid under the joint, which I'm going to try. It would be nice if Ninja could tell us more about the settings though (if they all basically heat the same way except for fan speed, and what the fan speed is when woodfire is selected).
Any advice on roasting/baking/smoking a large leg of lamb? Same as the pork?
Leg of lamb I'd cook to a medium on roast. If you want pulled lamb then get a shoulder and cook as above.
Hi Tom, where do you get your meat? Im in gravesend and dont have any good butcher near me i know of...
Great vid mate
This was ordered from village butchers and delivered. I use the butchers on the roundabout at Old Road West leanmeats sometimes, morrisons in house can be ok but depends who you get behind the counter. If I want something special I go to Macknade in favasham Simon is a great butcher.
Is the bake option same as air fry? Bought a brand new XL and it doesn’t have bake on it? Also do you not add more pellets after an hour as you only get an hour out of a smoke no? Thanks.
I don't add more pellets. Bake Is a lower temp than air fry. What settings do you have?
On the new one currently on sale on ninja has 4 settings. Grill-smoke-air fry-roast.
Roast would be the closest with the temp turned down to 160c
@@BBQLIFE ok thanks. 🙏🏻
Good afternoon, I would like to know how many rounds of pellets are added to a roast.
Just the one round
@@BBQLIFE thanks my friend
do you need to put more wood pelets in and start the smoker again or just one lot will do?
I only ever use one lot.
Another awesome video it looked amazing, would you get away with smash burgers on this, would it get to a high enough temp
I would think so but the plate is not flat. They do sell a flat plate for it though
@@BBQLIFE Thank you Im still trying to get the wife to let me have the Bono we discussed last time lol, I was wondering if you might do a comparison one day smash burgers on the Ninja and on the Bono
If I get the flat plate then yes I probably will
@@BBQLIFE Hows my luck, its taken 3 months but i managed to get the wife to go and look at a Kamado Bono, but the bloody local place nearest to us only sells them but does not stock them, so it all starts again lol, I have a question can you set the Bono up for a double indirect cook, I have been looking at what it comes with and what accessories there are but cannot see how it could be done any advice would be most helpful
If I'm honest I'm not sure what you mean by double indirect. It comes with half moon deflector plates for indirect cooking. What it does mean is you can purchase through my affiliate links at bbq-life.co.uk
What was the smoke profile like? Is it mild compared to cooking on the komado
About the same mate.
Nice job!
Cheers 🍺
What SKU is this, on mine the Min temp for the smoker is 160 Celsius :(
I would take that up with ninja. I thought they all went to 120c
@@BBQLIFE thanks for your reply! Great channel and it's great to see someone from the UK BBQing 💪🥩
Do the beans !!! Lol
I will, I will
Taky smazané upozornění na podvodné prodejce, ale proč vždyť vám kazí pověst slušných prodejců. Pepa
It's annoying that the pellets only last for 45m, why didn't they provide a bigger hopper? I wonder if you could keep the lid of it open and fashion some bigger shoot thing
Your food will only take so so much smoke anyway once it reaches a certain temp ( the figure escapes me) no more smoke will penetrate afterwards.
@@BBQLIFE oh interesting, why are people so obsessed by smoke rings?
Because they look nice lol
It's annoying but you can just smoke at 200 or 225F and refill and reignite the pellets every hour.
@@j_dun4830 does it switch off if the hopper hood is open? I've read some things about the hopper hood melting too..
I think it’s a bit gimmicky but each to their own. Good to see what it can achieve though.
When I was sent it I thought I'll use it then flog it on. What Ive done it kept it and sold my traeger instead
I thought the same when j first heard about it but all the reviews I've seen are unanimous in that it exceeds expectations big time
thanks for this! only UK decent video i could find. love the degree C
Cheers mate, anything else you would like to see?
Ah mate I'd love to see a brisket on the ninja woodfie, I'm in two minds weather to buy one.
Just not sure it will give the same effect as a proper cook on a smoker
It's not something I've got planed forthright near future as I have a brisket but it's miles too big to fit in there.