This isn’t for competition smoking. It’s for a backyard BBQ, nothing more or less. I’ve done ribs a half dozen times and they came out very good. Not as good as my pellet smoker but close enough for me.
Thanks for an honest review. There are others putting out videos that one can easily see that the meat is way overcooked and tough yet they lie about how tender and great their meat is.
One way to get continuous smoke is to keep your pellet basket full. After about 30 to 45 minutes check your pellets, you don’t want them to burn out, you want to have some smoldering pellets in the basket to add to. When I do ribs or Boston butt I don’t do any more than two pellet fills,,,
Thank you. I did. I reduced the temp even more and still a bit of creosote. It cooks too fast. Aka temps are not as they say. Will do a video on that. Watch our chicken follow up.😂
Thank you for watching. I think this makes the ribs more like "Memphis style" as it grills and smokes at the same time. We went to the Rendezvous, and they were very similar. I'm more used to smoking them without the high heat grilling. Aka, low and slow is what I'm used to and thought this could do if you turn the heat down, but that convection fan prevents any hope of 'low and slow'.
When I cook ribs on my Weber kettle, I put a water pan in there to keep some moisture in there, this ninja cooker has no water pan , just saying, maybe that is why they are dryer.
I love low and slow. That fastest I ever made them (on my WSM) was 3 hours, but I usually take 5-6 hours. I don't like to grill them. Doesn't seem right.
When you are used to a wood 🪵 smoker or charcoal on a Weber, you have to allow for lack of smoke rings as well smokey taste won't be as strong. Would have used apple juice /water mix. The butter didn't seem to help. Maybe start with wrap and then smoke. I ordered one of these learned from this.
I've had success making ribs with this unit, used Cooking with CJ video. If you are a new user his recipes are user friendly. Its amazing g to me you would write off this machine after one use. Please watch CJs video. I've stopped using my pit boss grills for the ninja woodfire. Its definitely user isssue.
I've used it a bunch of times. The key is to not use the Ninja pellets. They leave a terrible taste. Ninja should not be including those pellets in the box with a new cooker. The best pellets are Traeger. Thanks for watching!
Hi Amy & Eric!!! I have never put mustard on anything. My dear husband ♡ hated mustard. I never used to cook with in our 43 years together ever. I like it and would use it on my stuff but never ever on his.Im going to have to try it on some ribs. That's a nice machine. They come out with so many new items I just do not have the room for anything else. I like that this Ninja has a smoker feature.I wonder if my Son or Grandson would like this. They like to grill like Eric!!! Thank you for your honest review of the ribs. They looked good... Great Video!!!...🦋
I love mustard but never thought of putting it on ribs, steak and so forth….so yesterday I put mustard on chicken and seasoning it..put them on firewood grill….let me tell ya,,,turn out delicious….mustard…I couldn’t taste it at all…the purpose of mustard is that it will hold whatever rubs you put on…and it work….
Thanks for your comment. Part II will be up later this week. I think the issue might be the temperature on the grill is way off and the Ninja pellets...The flavor is way off. Butter works great on all other types of smokers that I have used...offset and vertical water smokers.
Make your own BBQ sauce. It's good and cheap to make. I think you had the temperature too hot, low and slow. The meat looks char-coaled. Keep on trying and thanks for sharing your experience.
Eric is a real bbq judge. He is a certified KCBS judge. We cooked KCBS for several years and we were trained by Rod Gray and also Johnny Trigg. Appearance is judged first when they hold the box for the judges tho it is the least weighted (supposedly).
@@AmyLearnsToCook when I'm wrong, I'm wrong. I read this and pulled all my old kcbs score sheets and my brain remembered the criteria in reverse....I'll agree with the "least weighted" part myself.
Leave the ribs on 250 and smoker 3hrs without the Texas crutch and you’ll be fine. Spritz with water and apple cider vinegar every 30mins after the first hour.
Cool video… People do a lot of unnecessary stuff to ribs… and they cook them for way too long…. You can easily pull perfect fat crackling ribs off in less than an hr.
I think you are right. The flavor profile from the Ninja pellets is all wrong. I am going to get some Traeger pellets and see how it tastes. Also I think the temperature is not right on these cookers. The meat is getting into the temp zone too fast where the smoke leaves a creosote taste.
I would never buy this for low and slow. If I’m going to do that it’s going to be on one of my other units. But the convenience of just plugging this thing in dropping a couple of wood pellets in and killing a cheeseburger or some chicken or pork chop or maybe Vegetables, I think it’s an excellent outdoor get some good flavored shit on the table quickly..
Smoke rings are overrated, along with the 3-2-1 method. Like you said it an experience and convenience. The appliance is not for competition BBQ. In Texas, sauce is purely a condiment. What style of BBQ are you doing? Where did the 1 hour spritzing rule come from?
Thank you for watching. In competition BBQ, we always pulled the membrane. It blocks flavor. Some restaurants pull it and some don't. It is a personal choice.
ALWAYS! And if you forget that, then you will overcook. I thought lower temp would work, but that convection fan prevents that from happening. Thus the need to temp. Learning opportunity@@sgpd1sam
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KITCHEN PRODUCTS USED IN THIS VIDEO:
Ninja Woodfire Grill: amzn.to/3DrB3ql
Don't ever apologize for being honest Eric that's what we wanted an honest review and you gave it to us thank you for that
Thank you very much.
Great job
Watch cooking with CJ. He got the ninja woodfire down to a T. He does brisket ribs steaks wings etc on it.
they were tender and moist? sounds like the grill did its job.
This isn’t for competition smoking. It’s for a backyard BBQ, nothing more or less. I’ve done ribs a half dozen times and they came out very good. Not as good as my pellet smoker but close enough for me.
Thanks for an honest review. There are others putting out videos that one can easily see that the meat is way overcooked and tough yet they lie about how tender and great their meat is.
One way to get continuous smoke is to keep your pellet basket full. After about 30 to 45 minutes check your pellets, you don’t want them to burn out, you want to have some smoldering pellets in the basket to add to. When I do ribs or Boston butt I don’t do any more than two pellet fills,,,
Thank you this was the comment I was looking for! 👍
Watch Cooking With CJ. He has mastered the Woodfire Grill. Says to ditch the cookbook.
Thank you. I did. I reduced the temp even more and still a bit of creosote. It cooks too fast. Aka temps are not as they say. Will do a video on that. Watch our chicken follow up.😂
Facts.
Don't let your pellets run out just add a little at a time to avoid the cold bitter start up smoke
We got the Traeger pellets and they are a lot better. The ones that come with the cooker were really bad.
I haven’t made ribs on ours yet. I enjoyed the video. Good luck with your new toy, we already love ours. 🥘♥️
Thank you for watching. I think this makes the ribs more like "Memphis style" as it grills and smokes at the same time. We went to the Rendezvous, and they were very similar. I'm more used to smoking them without the high heat grilling. Aka, low and slow is what I'm used to and thought this could do if you turn the heat down, but that convection fan prevents any hope of 'low and slow'.
When I cook ribs on my Weber kettle, I put a water pan in there to keep some moisture in there, this ninja cooker has no water pan , just saying, maybe that is why they are dryer.
I love Ribs! I cook mine low in slow in the oven and they are Amazing. I am going to make them for Labor Day cookout. Love you guys and your videos.❤️
Love low n slow. Glad you enjoyed the video.
I love low and slow. That fastest I ever made them (on my WSM) was 3 hours, but I usually take 5-6 hours. I don't like to grill them. Doesn't seem right.
I have a traeger wood pellet grill in I love it so are you probably going to love this
Pellets are convenient. But you have a smoker. This is a grill with convection fan. Runs hot.😂
When you are used to a wood 🪵 smoker or charcoal on a Weber, you have to allow for lack of smoke rings as well smokey taste won't be as strong. Would have used apple juice /water mix. The butter didn't seem to help. Maybe start with wrap and then smoke. I ordered one of these learned from this.
I've had success making ribs with this unit, used Cooking with CJ video. If you are a new user his recipes are user friendly. Its amazing g to me you would write off this machine after one use. Please watch CJs video. I've stopped using my pit boss grills for the ninja woodfire. Its definitely user isssue.
I've used it a bunch of times. The key is to not use the Ninja pellets. They leave a terrible taste. Ninja should not be including those pellets in the box with a new cooker. The best pellets are Traeger. Thanks for watching!
Hi Amy & Eric!!! I have never put mustard on anything. My dear husband ♡ hated mustard. I never used to cook with in our 43 years together ever. I like it and would use it on my stuff but never ever on his.Im going to have to try it on some ribs. That's a nice machine. They come out with so many new items I just do not have the room for anything else. I like that this Ninja has a smoker feature.I wonder if my Son or Grandson would like this. They like to grill like Eric!!! Thank you for your honest review of the ribs. They looked good... Great Video!!!...🦋
I love mustard but never thought of putting it on ribs, steak and so forth….so yesterday I put mustard on chicken and seasoning it..put them on firewood grill….let me tell ya,,,turn out delicious….mustard…I couldn’t taste it at all…the purpose of mustard is that it will hold whatever rubs you put on…and it work….
I have found to cook at 225 for about 4 hrs. on smoke setting till you get 205 degrees!
Thats a nice unit
I have only slow cooked ribs.
Ribs NEED low and slow. Thank you.
Nothing beats low & Slow in a Smoker.
Yep. This can't compare to a real smoker. Thanks for watching!
Maybe the same issue with propane grills. cant get the temp low enough or even hot enough when compared to like a charcoal grill.
I really want one!! I’m gonna splurge I think
They run hot. Gotta be careful with smoke. Not the same as a traditional smoker. Will try different things. Thank you.
@@EricLearnstoCook I’ve never smoked any meat before 😂 so it’ll all be new
Is there an air fryer that you would recommend.
I really like the Cosori. It is my favorite. amzn.to/471K6Ma
Spritz it with water and vinegar mix...Butter made the bark too dark...
Thanks for your comment. Part II will be up later this week. I think the issue might be the temperature on the grill is way off and the Ninja pellets...The flavor is way off. Butter works great on all other types of smokers that I have used...offset and vertical water smokers.
yes watch cj cook ribs then make the video
Wings are fantastic! I really like the grill and can’t wait to make ribs. I think you used too much mustard and sauce!
Make your own BBQ sauce. It's good and cheap to make. I think you had the temperature too hot, low and slow. The meat looks char-coaled. Keep on trying and thanks for sharing your experience.
Thank you. This runs hot. Wanted to try Tuffy Stone's sauce. Big let down. Watch our chicken follow up. Should be interesting. 😂
Did this thing not come with instructions?
The recipes in the book aren't that great.
How long did it take to preheat ?
Maybe five minutes.
With your demonstration. I’m sure I will not buy one. It’s far too confusing.
Learning curve. If you can't figure out charcoal then this is for you. You just need to know when to cut the smoke. We will learn together. Thank you.
Actually...real judges weigh appearance last. I've tanked with great appearance scores in competition.
Eric is a real bbq judge. He is a certified KCBS judge. We cooked KCBS for several years and we were trained by Rod Gray and also Johnny Trigg. Appearance is judged first when they hold the box for the judges tho it is the least weighted (supposedly).
@@AmyLearnsToCook when I'm wrong, I'm wrong. I read this and pulled all my old kcbs score sheets and my brain remembered the criteria in reverse....I'll agree with the "least weighted" part myself.
Leave the ribs on 250 and smoker 3hrs without the Texas crutch and you’ll be fine. Spritz with water and apple cider vinegar every 30mins after the first hour.
Thank you. This is a grill with smoke. Not a smoker. Thus new rules.
There's always trial-and-error with a new product but after a bit your get used to it and will become the master
I agree with that statement. As I use this I think it needs more tinkering.
Eric I take back all the nasty comments I made about u ,your really a nice guy and super intelligent, I fully apologise if I disrespected you
I love you guys !! You're so funny and make the videos so enjoying to watch !!
Keep yp the great work 👍
Cool video… People do a lot of unnecessary stuff to ribs… and they cook them for way too long…. You can easily pull perfect fat crackling ribs off in less than an hr.
Ppl say those ninja pellets gives a funny taste. You might want to use different ones next time.
I think you are right. The flavor profile from the Ninja pellets is all wrong. I am going to get some Traeger pellets and see how it tastes. Also I think the temperature is not right on these cookers. The meat is getting into the temp zone too fast where the smoke leaves a creosote taste.
Yea the Ninja pellets are nasty tasting imo and very expensive !! I use pit boss cherry or pecan and it's awesome
We use kingsford pellets with onion, garlic, and paprika. We really like those. I feel y’all though, I’m still finding my own way with it. 🥘♥️
I would never buy this for low and slow. If I’m going to do that it’s going to be on one of my other units. But the convenience of just plugging this thing in dropping a couple of wood pellets in and killing a cheeseburger or some chicken or pork chop or maybe Vegetables, I think it’s an excellent outdoor get some good flavored shit on the table quickly..
Smoke rings are overrated, along with the 3-2-1 method. Like you said it an experience and convenience. The appliance is not for competition BBQ. In Texas, sauce is purely a condiment.
What style of BBQ are you doing?
Where did the 1 hour spritzing rule come from?
If you eliminate the membrane you eliminate nutrition. Eliminating nutrition is a wasted opportunity.
Thank you for watching. In competition BBQ, we always pulled the membrane. It blocks flavor. Some restaurants pull it and some don't. It is a personal choice.
Hi Eric looking great 👍 I love that grill it’s mouthwatering all the best
Need to watch our follow up with chicken. I love smoked ribs. Need to figure out how to work around this thing's excessive temps.
@@EricLearnstoCook Amy will come to the rescue 😎😅
Cook to temp, not to time. Use an instant read thermometer to prevent over cooking.
ALWAYS! And if you forget that, then you will overcook. I thought lower temp would work, but that convection fan prevents that from happening. Thus the need to temp. Learning opportunity@@sgpd1sam
Good job e-boo😊
Thank you