I have the UK version and the cooking is quite different there. first stage is 330C (626F) for 5 minutes and then 140C (284F) for 90 minutes. Perhaps they have fixed some of the recipes in newer versions of the book.
I'm surprised they didn't even implement a rotisserie solution in the oven. Making my mind what to get, but I still feel the Grill is the better product. This oven I already have in my kitchen with all the same functions minus the smoke. Does the grill have the temp stage function?
Yeah my book is different too. I’m in the US and it says 700 for 5 minutes then 350 for an hour. Cooked it last night with a little oil on the outside and just salt and pepper and it turned out great. I think what probably burned was all the spices on the outside. Maybe wait until after the first high heat round to put the rub on??
Hi CJ I cooked the best chook ever using the gourmet roast 2 stage but mine came with only 5 min as default that i used, i have tried 10 with some lamb but it to started to burn so its to long, maybe 6 or 7min only. Also if your rub has sugar that would cause it to burn at high eat. Better to add that later as a glaze at lower heat. Anyway i bought my oven after your recomendation and it is a good bit of kit, have done reverse sear steaks on ooni cast iron plates, pizza of course, roasts, got jerky to do yet and a brisket.
Hey CJ. Really appreciate your videos. I recently got a woodfire oven. I noticed that the first time i tried to use the smoke pellets, they actually never ignited when i enabled that setting. Having never used it before, i didn’t realize until after i cooked that they didn’t burn. Do you know any tricks to make sure those light up? Thanks so much!
Thanks! Ya, keep an eye out for smoke, if you're not getting any, press and hold the woodfire button for like 3 seconds and it will get them to ignite again.
Cj my wife won't let me use the oven in the house now I've got the woodfire grill... this cooks everything much more tasty even with no smoke its .. nuts love the videos keep up the good work 💪👍
Let me ask you, would you still recommend this oven? My primary use would be for pizza. I was going to order one today while the $50 off sale was going on.
I have the Ninja indoor grill XL pro and the Ninja DT 251 Oven. I have an ooni Koda 12 propane oven that makes great pizza but like the electric and the price seems excellent compared to the Breville Pizzello.
If you follow the book your temp is manually adjusted to 700* then you add the bird. I’ll let you know how my bird comes out as I’m using the guide myself. But I am not happy the the seasoning seems to burn regardless. But still like it.
Ok this isn't the fault of the Oven. you didn't rotate it enough, once it browned you should have covered it in foil. I have not had this issue with mine...or anything large that ive cooked. You can also turn the heat down ya know.
The problem is that the chicken is too large of a thermal mass for the oven. Just because it fits inside doesn’t mean it will cook like inside a full size oven. You either need to lower the temp or tent it because as far as the oven controls are concerned, they will need to be on full blast to keep the oven at setpoint. This results in outside char and generally less than ideal results. Maybe try spatchcock so the heat will reach all parts of the chicken equally.
I love your videos and honest reviews. I agree, I have to wonder if Ninja ever tested these times and temps. When you do another chicken can you adjust the specialty temps to maybe 450 at the start? Also a thought, maybe you could season some butter with your West Coast Shake and put it between the skin and breast to get more seasoning into the breast.
Charcoal indirect or this oven, I would have the side face the heat and thenrotata to other side. Also if it starts at room temp, use lower temp finish. I always tell my better half not to cook by time & tom, your eye.
Specialty Roast does work. For this, your chicken was too close to the top for too long. Spatchcocked should be a very different experience with less time at 650 degrees. For comparison, I do chicken wings at 650 degrees for 10 minutes, then have the temp lower a lot for 15-20 minutes. The wings are basically the depth of the pan, so they can take that amount of heat for that long. Reduce the time as your food reaches above the pan to different heights. I promise you, it works!
I know you know this but you need to spatchcock whole chickens in these appliances. It should be in the recipe book to do that. Ninja needs to change that.
Looks to small for a large chicken. And looks to small to spatchcock. Chicken salad sandwiches coming up. Definitely agree on the book. Engineers shouldn't create cookbooks. Lol.
LOL - the advice I've gotten for most Ninja ovens is basically to read the Quick Start Guide to put together the appliance and do it's initial cleaning and then take the recipe guide and throw it directly into the garbage. Even someone who can't cook would likely "feel" their way through and come up with a better result.
Yeah, I learned pretty quickly this thing burns, and drys out food. But, I've learned to use it like a tool, and only use it for certain functions which it excels at. And yes, the cookbook that came with it sucks!
To me, it looks like your seasonings burnt, not the bird. Right from the start the powdered seasonings were burning. Maybe that was 75% of the problem?
Bingo! He didn't follow the recipe exactly, which says to oil the bird prior to seasoning. A high heat oil would've helped prevent the seasonings from burning. You live and you learn.. I also would not suggest stuffing the cavity for this high-heat cooking method.
Here you go: Dalstrong Shadow Black Pit Master Knife: dalstrong.com/collections/shadow-black-series/products/shadow-black-series-9-bbq-pitmaster-knife?ref=4078937.d1b6297
Hello CJ and miss CJ 😀 the chicken looks so delicious 😋🤤 but no I wouldn't eat the skin I know CJ can cook lol😂 the skin looks so burnt 🥵 it was a mistake because I know my boys could cook have a wonderful and a beautiful in a God blessed day ♥️♥️♥️🤗👍😀
1. Please know what you are going to talk about before the camera is rolling. Your wife seems to distract you too much during the first 2minutes. Mrs, CJ, please leave your husband alone, he has work to do, LOL. 2. I know you cannot help yourself but promote your products to make money, but say what the season's are. Not everyone is going to pay 3x what the cost is to just buy bulk seasoning instead of buying your packaged production. 3. I think you did a heck of a job with the chicken! Yeah the top got a bit charred, but common, the rest of it, is awesome looking. Mrs, CJ, don't let CJ get bummed, as a whole, great honest video.
The quick start guide for both my Ninja grill and Foodi are way far off on recommended temp and cook times. You better off timing and watching your cook.
Their recipe book basically incinerated my chicken to the point the leg bone nub fell off. I recommend that that first stage should be no more than five minutes or drop it to t 550F. Then drop that second step to 315F. The Ninja official recipe book turned the chicken into fiberglass. I sent them a general mailbox note on it- love Ninja projects but some moron at Ninja Kitchens who did the booklets needs to be fired.
I've found Ninja recipies are AWFUL for both the Woodfire smoker/grill, Woodfire smoker/oven, Ninja Combi, Ninja Air fryers (all). Clearly the folks coming up with the recipies are not cooks. 650* is WAY TOO HOT. A more reasonable "roast" would look like 475* State 1 for 10 minutes to sear the skin to keep juices inside THEN something like 325* Stage 2 for 60-90 minutes. You really can't instant temp a roast.
I think the problem is, Ninja has a team of chefs for their recipes, but they don't have people who know how to bbq, grill or smoke anything. That's why I've taken the time to show how to really do things and wrote a couple cookbooks to help people out with it.
@@CookingWithCJ Your comment is generous. From a culinary perspective the Ninja recipes are not always the "traditional" approach that most folks would find tasty. Glad you do share techniques and recipes. I've learned somethings - especially with ribs!
TEMPERATURE TOO HIGH; OVEN DESIGN FLAW [?;] COOKBOOK: Would liked to see an analysis of what failed and why. I'd say the temp was too high. Maybe the top element on too long. It's a shame the company didn't invest more time in their book. Hey CJ, publish your own book?
Love how you give your honest opinion. 💪🏾💪🏾
Anytime!
That's why we watch you instead of reading the book! Thanks CJ!
I have the UK version and the cooking is quite different there. first stage is 330C (626F) for 5 minutes and then 140C (284F) for 90 minutes. Perhaps they have fixed some of the recipes in newer versions of the book.
They usually have a revision note in books.
Love the video, so many channels would have not uploaded that, but we need to know. Thank you.
Thanks brother! Have a good one!
I'm surprised they didn't even implement a rotisserie solution in the oven. Making my mind what to get, but I still feel the Grill is the better product. This oven I already have in my kitchen with all the same functions minus the smoke.
Does the grill have the temp stage function?
I hope you come out with a whole turkey version video using the woodfire oven. Thinking of buying either the Oven or the Grill, w/c do you recommend?
I'm more partial to the Grill. I'll be doing a turkey in there closer to the holidays.
Yeah my book is different too. I’m in the US and it says 700 for 5 minutes then 350 for an hour. Cooked it last night with a little oil on the outside and just salt and pepper and it turned out great. I think what probably burned was all the spices on the outside. Maybe wait until after the first high heat round to put the rub on??
Hi CJ
I cooked the best chook ever using the gourmet roast 2 stage but mine came with only 5 min as default that i used, i have tried 10 with some lamb but it to started to burn so its to long, maybe 6 or 7min only. Also if your rub has sugar that would cause it to burn at high eat. Better to add that later as a glaze at lower heat. Anyway i bought my oven after your recomendation and it is a good bit of kit, have done reverse sear steaks on ooni cast iron plates, pizza of course, roasts, got jerky to do yet and a brisket.
Awesome! Glad you’re digging it.
Hey CJ. Really appreciate your videos. I recently got a woodfire oven. I noticed that the first time i tried to use the smoke pellets, they actually never ignited when i enabled that setting. Having never used it before, i didn’t realize until after i cooked that they didn’t burn. Do you know any tricks to make sure those light up? Thanks so much!
Thanks! Ya, keep an eye out for smoke, if you're not getting any, press and hold the woodfire button for like 3 seconds and it will get them to ignite again.
Make sure the box is completely filled or it won’t ignite
This is why we watch your videos!
Thank you!
I have made three chickens following the instructions and they have come out perfect. I have no idea why yours didn’t.
I think it was too big of a bird.
You’re recipes are the best.
Thank you!
The woodfire grill is the best .. think the oven is just for pizza
I did some ribs in the oven (next video) and they turned out awesome. But yeah, most people will use it for a great pizza oven.
Cj my wife won't let me use the oven in the house now I've got the woodfire grill... this cooks everything much more tasty even with no smoke its .. nuts love the videos keep up the good work 💪👍
Thank you for your honest reviews!
Always!
Let me ask you, would you still recommend this oven? My primary use would be for pizza. I was going to order one today while the $50 off sale was going on.
It’s great for pizza, but if you have the Woodfire grill already, I’m not sure it’s necessary to get.
I have the Ninja indoor grill XL pro and the Ninja DT 251 Oven. I have an ooni Koda 12 propane oven that makes great pizza but like the electric and the price seems excellent compared to the Breville Pizzello.
I am going to order it from your link, thank you my friend🙏🥰💕
@@Ecohen52784 right on! Thank you!
Nothing that a bit of gravy can't fix 🙂
😂 definitely! Thanks! Hope all is well!
Live n learn bro. We learn as we go, good job as usual. One take away I've heard you say, NEVER go by the lil Ninja booklet, it's never right
Always trust your appreciation. 🤜. Keep up the good work 👨🍳
Thank you!!
If you follow the book your temp is manually adjusted to 700* then you add the bird. I’ll let you know how my bird comes out as I’m using the guide myself. But I am not happy the the seasoning seems to burn regardless. But still like it.
Ok this isn't the fault of the Oven. you didn't rotate it enough, once it browned you should have covered it in foil. I have not had this issue with mine...or anything large that ive cooked. You can also turn the heat down ya know.
Cool thanks for watching
Get well, brother!!!!
Thanks brother cheers
Hey CJ! I’m tuned in 😋
Hey there Miss Lisa! Have a great week!
I knew it, that's what happens when one reads instructions. 😜😂🍻
😂😂😂
The problem is that the chicken is too large of a thermal mass for the oven. Just because it fits inside doesn’t mean it will cook like inside a full size oven. You either need to lower the temp or tent it because as far as the oven controls are concerned, they will need to be on full blast to keep the oven at setpoint. This results in outside char and generally less than ideal results. Maybe try spatchcock so the heat will reach all parts of the chicken equally.
I feel like that specialty roast mode would be good for crispy pork belly. And I appreciate the honesty of this video.
Thank you!
Cj the roasted chicken 🐔🍗 looks really delicious 😋🤤 have a great week brother 🍺
Thanks bro cheers
Could you taste the smoke flavor at all? I know the skin was ruined and that’s what’s going to absorb most the flavors.
This is what I was wondering too
I love your videos and honest reviews. I agree, I have to wonder if Ninja ever tested these times and temps. When you do another chicken can you adjust the specialty temps to maybe 450 at the start? Also a thought, maybe you could season some butter with your West Coast Shake and put it between the skin and breast to get more seasoning into the breast.
Yeah, definitely will be a lower temp. I wanted to just do a video by their book to see how it played out. We know now. Lol
Charcoal indirect or this oven, I would have the side face the heat and thenrotata to other side. Also if it starts at room temp, use lower temp finish. I always tell my better half not to cook by time & tom, your eye.
Yep, just tried to go by the book, should have known better.
Could it be used inside apartment or inside semi truck with open windows?
I wouldn’t, it gives off a bunch of smoked.
Specialty Roast does work. For this, your chicken was too close to the top for too long. Spatchcocked should be a very different experience with less time at 650 degrees. For comparison, I do chicken wings at 650 degrees for 10 minutes, then have the temp lower a lot for 15-20 minutes. The wings are basically the depth of the pan, so they can take that amount of heat for that long. Reduce the time as your food reaches above the pan to different heights. I promise you, it works!
Still looking good to eat! You have always been honest on anything you do!
Thank you!
That fruit saved the day....Freddie Krueger wants his skin back..great review fella
Totally trust what you say CJ. As always! Love your videos!
Thank you!
I know you know this but you need to spatchcock whole chickens in these appliances. It should be in the recipe book to do that. Ninja needs to change that.
Yep yep
Great video, you 2 make a good team! I like Mrs CJ's channel as well ........Take care! "J"
Thank you!!
Looks to small for a large chicken. And looks to small to spatchcock. Chicken salad sandwiches coming up. Definitely agree on the book. Engineers shouldn't create cookbooks. Lol.
Lol! Yep yep! Thanks
I love crispy skin on my bird but, oooh, that's a little too much. 😄
😂😂
LOL - the advice I've gotten for most Ninja ovens is basically to read the Quick Start Guide to put together the appliance and do it's initial cleaning and then take the recipe guide and throw it directly into the garbage. Even someone who can't cook would likely "feel" their way through and come up with a better result.
Yep! I hate using the guides. But wanted to demonstrate why.
One video that wont be helpful to me since i have a costco membership😅 cooked rotisserie chicken 4.99
😂😂
Yeah, I learned pretty quickly this thing burns, and drys out food. But, I've learned to use it like a tool, and only use it for certain functions which it excels at. And yes, the cookbook that came with it sucks!
Yeah, I’ve had multiple issues with the quick start guide. I’ve completely incinerated a chicken and under cooked a pork shoulder.
It’s basically trash.
Well, now we know. When you cut it, it looked great though
Thanks much!
To me, it looks like your seasonings burnt, not the bird. Right from the start the powdered seasonings were burning. Maybe that was 75% of the problem?
Maybe, I think it was too close to the heat and there was too much heat. Give it a try with salt and pepper and see.
I wonder if flipping the chicken halfway through the cook would even things out
Bingo! He didn't follow the recipe exactly, which says to oil the bird prior to seasoning. A high heat oil would've helped prevent the seasonings from burning. You live and you learn.. I also would not suggest stuffing the cavity for this high-heat cooking method.
What type of knife are you using in this video??
Here you go:
Dalstrong Shadow Black Pit Master Knife:
dalstrong.com/collections/shadow-black-series/products/shadow-black-series-9-bbq-pitmaster-knife?ref=4078937.d1b6297
Try covering your chicken with bacon first, it will help keep your chicken moist plus it will be the bacon that burns not your chicken skin
Nice!
Char-Broil The Big Easy Oil-Less Turkey Fryer for everything. Use that gadget for pizza.
i agree the quick start guide is always wrong. I started writing my own notes in the book
Smart!
Agree - Fail - Won't do be doing this method .... Thanks CJ ..... "Throw the book out"
Thank you!
Black crispy is good
Can you taste the wood fire?
Yes the smoke is there for sure.
yall are wilding that skin perfect wtf
Don’t blame the oven, lol 😂😂😂
😂
I honestly think u just had it on the 650 for too long
Hello CJ and miss CJ 😀 the chicken looks so delicious 😋🤤 but no I wouldn't eat the skin I know CJ can cook lol😂 the skin looks so burnt 🥵 it was a mistake because I know my boys could cook have a wonderful and a beautiful in a God blessed day ♥️♥️♥️🤗👍😀
Thanks Miss Brown! Have a great weekend!
1. Please know what you are going to talk about before the camera is rolling. Your wife seems to distract you too much during the first 2minutes. Mrs, CJ, please leave your husband alone, he has work to do, LOL. 2. I know you cannot help yourself but promote your products to make money, but say what the season's are. Not everyone is going to pay 3x what the cost is to just buy bulk seasoning instead of buying your packaged production. 3. I think you did a heck of a job with the chicken! Yeah the top got a bit charred, but common, the rest of it, is awesome looking. Mrs, CJ, don't let CJ get bummed, as a whole, great honest video.
All good brother, thanks for watching.
Your special
At least that bird was salvageable. I'm confident you'll have better results without using the quick guide😊
Definitely! Thanks Bobbi!
tinfoil over top when you cook it. get it brown then put on
Thanks for the tip
The quick start guide for both my Ninja grill and Foodi are way far off on recommended temp and cook times. You better off timing and watching your cook.
Completely agree!
😅
The over is too small for such a large chicken. Maybe its good for quails
The chicken should have been spatchcocked and it would be fine.
Their recipe book basically incinerated my chicken to the point the leg bone nub fell off. I recommend that that first stage should be no more than five minutes or drop it to t 550F. Then drop that second step to 315F. The Ninja official recipe book turned the chicken into fiberglass. I sent them a general mailbox note on it- love Ninja projects but some moron at Ninja Kitchens who did the booklets needs to be fired.
The booklets belong in the trash. Lol
I'd still eat that skin
Right on!
I've found Ninja recipies are AWFUL for both the Woodfire smoker/grill, Woodfire smoker/oven, Ninja Combi, Ninja Air fryers (all). Clearly the folks coming up with the recipies are not cooks. 650* is WAY TOO HOT. A more reasonable "roast" would look like 475* State 1 for 10 minutes to sear the skin to keep juices inside THEN something like 325* Stage 2 for 60-90 minutes. You really can't instant temp a roast.
I think the problem is, Ninja has a team of chefs for their recipes, but they don't have people who know how to bbq, grill or smoke anything. That's why I've taken the time to show how to really do things and wrote a couple cookbooks to help people out with it.
@@CookingWithCJ Your comment is generous. From a culinary perspective the Ninja recipes are not always the "traditional" approach that most folks would find tasty. Glad you do share techniques and recipes. I've learned somethings - especially with ribs!
Chicken cooked past 170 degrees is way overcooked. I guess the book has to follow federal recommendations--another reason not to trust.
Yep, I try to stay away from the book as much as possible.
TEMPERATURE TOO HIGH; OVEN DESIGN FLAW [?;] COOKBOOK: Would liked to see an analysis of what failed and why. I'd say the temp was too high. Maybe the top element on too long. It's a shame the company didn't invest more time in their book. Hey CJ, publish your own book?
I will eventually. Need more cooks on it though. Temp was way too high.