We just got our Ninja a number of months ago. We found out about it when we were camping in our RV down in Islamorada, FL and the folks next door to our site told us about it. I have used it MANY times at home such that I am going to get an XL Pro Connect to keep at the house and the original will stay in the motorhome. As a dad to 5 daughters and 10 grandchildren, I get the Dad Jokes and being a dorkey dad is part of our responsibility of being a DAD! Thanks for your help and info about how to better use our Ninja!
I got my Xl ProConnect on your recommendation and no regrets- only great results. So easy to use, not a joy to clean but hey not a biggie. With the flavour you get I am content with no smoke ring, flavour is awesome. I don’t use the app, my 5G isn’t compatible but I don’t need it really. Keep up the good work on the channel Dad, keep those recipes coming, and hey thanks.
we were camping (glamping, really) in our RV last week with our 9 and 7 year old grandkids and trying out our new XL pro. We discovered that Tater Tots cooked in the basket on air fry WITH SMOKE are DELICIOUS! Even our super picky grands loved them. :)
Torn between the all flat plate and the 2 in 1, is it much better? Will mostly be using for BBQ, rather than breakfast etc... Also, loving the channel, keep up the deliciousness!
I would say to go with the full flat top. This way you have lots more room for activities. Also if you need the ribbed you can just swap in your OG plate.
Today was my first smoke, i did some small Louisiana style ribs with a smoking time of 1 hour at 120°C. I used the Robust Blend pellets that came with the package. Once the pellets started igniting, i left the Ninja out of sight and when i came back to it when there was 20min of cooking time left, i checked the pellets, and the top pellets weren't burnt at all... I pushed the ignite button again, and it started igniting again but after those last 20min, there where still some pellets only burnt half. In most cases they should be burnt out completely right? The result is that my ribs didn't had any smoke flavor at all... What did i do wrong? I filled the pellet holder with the pellet cup and even gave it the dad-shake! Thanks for your amazing content, it's a great help. Greetings from Belgium
I have heard of people having moisture in the pellets stopping them from igniting. It’s hard for me to diagnose because I haven’t had a single time mine did not light. Moisture is the only thing I can think of.
Great tips. I bought my ninja woodfire grill last weekend after watching your videos. Thank you for another good video, I will be ordering the flat grill and raised grates next. I've got the standard grill, but bought a thermopro wireless temp probe, which has been another game changer for me!! I'm not sure if the standard grill is different from the pro (or uk market), but the heating element is parallel with the top third of the hopper on mine. Had no problem not filling the hopper to the top for a quick cook. Did a approx 60% fill last night with some lamb koftas on the grill, and they were epic.
Thanks for your Ninja grill tips. I almost just spent like 250 bucks on a Blackstone 22 inch grill! Well I already had my Ninja Xl and hadn’t realized I had a grill, Duh!! Question, I have the cheapo spatula like from dollar tree store. It’s hard plastic, is that ok for my Ninja flat grill surface? Thanks again, Tc from Nevada
I’ve had the grill now for two months. Just terrific and my family agrees. Portability is great for camping too. Do you have specific brands of pellets you like? I’ve been experimenting and haven’t found any bad ones.
There is an aftermarket company that makes cast iron griddles for Ninja Woodfires. I’ve not seen a review of one and I’ve not used on. I’m considering trying it though. I do prefer cast iron or carbon steel to aluminum
Love ur channel. Very informative. Quick question - I baked a smoked mac and cheese that was good but too smoky. A full pellet box was too much. I know the pellets ignite from the top but what do you think of putting some tin foil in the box about halfway up and then just filling the pellets from halfway to the top to reduce the Smoke flavor on dishes that just require a touch?
I have seen foil ignite. Don’t think I would go that route. One way is to just smoke it for X amount of time then cover with foil. I think that is the best/easiest way. Another way would be to just remove the pellet hopper after X amount of time. I have pulled a hot hopper out before with some needle nose pliers. Just make sure you have a good heat resistant surface to set the hopper on.
I just want to use the temp Probes for temp checking on what im cooking. Nothing more. It always tells me to change to probe cooking. I dont want to. Is there an over ride
What I do in that scenario is to set it to a probe cook and just select the highest temp for the probe. That way you can just cook normally and since the probe is set past your target temp you don't need to worry about it cutting off.
I deboned an entire chicken in one piece. I want to stuff it and smoke it with the Ninja Woodfire Grill. How do I get the internal temperature to 165 degrees without overcooking the chicken?
I could see that. I have noticed that just like spice people have different tolerances for smoke flavor. My wife is very sensitive to the flavor but I enjoy it much more prominent.
I do not understand the desire to grill with the lid open but use smoke. You said the fan is on, but if the lid is open the fan is never on. And where exactly is the smoke going? Just into the open air? If the lid is up, the smoke is obviously not staying in the unit or on the food, so why would a person ever want this? Apparently I'm not understanding something about the process that would make this a desirable thing.
@@melodyinwhisper it’s not grilling with smoke when the lid is open exactly. The scenario is you want to grill with the lid open and then close the lid to have smoke for the time the lid is closed. Like you want to sear something then close the lid and cook with smoke until the meat reaches the desired internal temp. If you do it the normal way you have to either choose to not have smoke when closed or have the unit constantly yell at you when open.
I love the griddle. I use it for breakfast multiple times a week. This morning made a breakfast burrito with a kiss of smoke. Amazing!
I have a breakfast video on the list. It is a great breakfast tool!
Number 1 item, top tip, got it, best accessory ever
Correct!
We just got our Ninja a number of months ago. We found out about it when we were camping in our RV down in Islamorada, FL and the folks next door to our site told us about it. I have used it MANY times at home such that I am going to get an XL Pro Connect to keep at the house and the original will stay in the motorhome.
As a dad to 5 daughters and 10 grandchildren, I get the Dad Jokes and being a dorkey dad is part of our responsibility of being a DAD! Thanks for your help and info about how to better use our Ninja!
Awesome! Thanks for watching and I hope you get some good tips and recipes!
I got my Xl ProConnect on your recommendation and no regrets- only great results. So easy to use, not a joy to clean but hey not a biggie. With the flavour you get I am content with no smoke ring, flavour is awesome. I don’t use the app, my 5G isn’t compatible but I don’t need it really. Keep up the good work on the channel Dad, keep those recipes coming, and hey thanks.
Great to hear!
Would love to see a video comparing stands for the Ninja Woodfire Grill! Thank you in advance!
Stay tuned!
You inspired me to get this grill, and I love it! I am also inspired to maybe start my own channel, but would love to pick your brain.
Shoot me an email, DadGotThis@gmail.com 👍
we were camping (glamping, really) in our RV last week with our 9 and 7 year old grandkids and trying out our new XL pro. We discovered that Tater Tots cooked in the basket on air fry WITH SMOKE are DELICIOUS! Even our super picky grands loved them. :)
That is awesome!
Well I doing good I have the first two things luv my grill
Awesome!
Torn between the all flat plate and the 2 in 1, is it much better? Will mostly be using for BBQ, rather than breakfast etc... Also, loving the channel, keep up the deliciousness!
I would say to go with the full flat top. This way you have lots more room for activities. Also if you need the ribbed you can just swap in your OG plate.
@@DadGotThis Thank you, know you now use the flat for most cooks but are there particular things you'd swap back to the ribbed for?
Beware of #2, the elevated grill. It scored the finish on the nonstick surface of my grill grate where the metal leg rested on it.
Mines been ok but yes you do need to take care to not slide it. I figured it is no worse than the metal air fry basket though.
Love this!!!
Glad you enjoyed it!
Thank you for all your advices. And thank you for using the °C not only °F 😊 it was really inconvenient to translate to Celsius all the time
Glad it was helpful! I am trying to make sure I include it all the time and in the printable recipes on my website.
Today was my first smoke, i did some small Louisiana style ribs with a smoking time of 1 hour at 120°C. I used the Robust Blend pellets that came with the package. Once the pellets started igniting, i left the Ninja out of sight and when i came back to it when there was 20min of cooking time left, i checked the pellets, and the top pellets weren't burnt at all...
I pushed the ignite button again, and it started igniting again but after those last 20min, there where still some pellets only burnt half. In most cases they should be burnt out completely right? The result is that my ribs didn't had any smoke flavor at all...
What did i do wrong? I filled the pellet holder with the pellet cup and even gave it the dad-shake!
Thanks for your amazing content, it's a great help. Greetings from Belgium
I have heard of people having moisture in the pellets stopping them from igniting. It’s hard for me to diagnose because I haven’t had a single time mine did not light. Moisture is the only thing I can think of.
Thanks for the tips!!
No problem!!
The griddle is fantastic for quesadillas
I plan to try them
Great tips. I bought my ninja woodfire grill last weekend after watching your videos. Thank you for another good video, I will be ordering the flat grill and raised grates next. I've got the standard grill, but bought a thermopro wireless temp probe, which has been another game changer for me!! I'm not sure if the standard grill is different from the pro (or uk market), but the heating element is parallel with the top third of the hopper on mine. Had no problem not filling the hopper to the top for a quick cook. Did a approx 60% fill last night with some lamb koftas on the grill, and they were epic.
That’s awesome! I think a regular with an external probe is an amazing setup.
Great video have bought a flat top griddle tray looking forward to using it for a big steak
That will be GREAT!
I always do the “Dad shake” and I can definitely say it ……
The pellets or yourself?
@@behindenemylines3361 Yes
lol!
How about cold-smoking cheese?
It can but I have not personally tried it.
Thanks for your Ninja grill tips. I almost just spent like 250 bucks on a Blackstone 22 inch grill! Well I already had my Ninja Xl and hadn’t realized I had a grill, Duh!! Question, I have the cheapo spatula like from dollar tree store. It’s hard plastic, is that ok for my Ninja flat grill surface? Thanks again, Tc from Nevada
I have used a spatula like that on mine and haven’t had any issues. Silicone is probably safer but I think you are good.
@@DadGotThis thanks for your reply Tc
I’ve had the grill now for two months. Just terrific and my family agrees. Portability is great for camping too.
Do you have specific brands of pellets you like? I’ve been experimenting and haven’t found any bad ones.
I have used TONS. I am fond of Smokin Pecans and Kona pellets. I also like the Pit Boss Charcoal pellets but they only sell them in a really big bag.
There is an aftermarket company that makes cast iron griddles for Ninja Woodfires. I’ve not seen a review of one and I’ve not used on. I’m considering trying it though. I do prefer cast iron or carbon steel to aluminum
The thing I keep finding is they all still have the ceramic non stick coating on them. I have not found one that is raw cast iron.
Love ur channel. Very informative. Quick question - I baked a smoked mac and cheese that was good but too smoky. A full pellet box was too much. I know the pellets ignite from the top but what do you think of putting some tin foil in the box about halfway up and then just filling the pellets from halfway to the top to reduce the Smoke flavor on dishes that just require a touch?
I have seen foil ignite. Don’t think I would go that route. One way is to just smoke it for X amount of time then cover with foil. I think that is the best/easiest way. Another way would be to just remove the pellet hopper after X amount of time. I have pulled a hot hopper out before with some needle nose pliers. Just make sure you have a good heat resistant surface to set the hopper on.
Thanks. Excellent advice
What about a slice of bread for toasting? And what would you use for smoking the toast?
I’ve never smoked toast. If I were to I would use the elevated rack or air fry basket and do it on air crisp setting.
I just want to use the temp Probes for temp checking on what im cooking. Nothing more. It always tells me to change to probe cooking. I dont want to. Is there an over ride
What I do in that scenario is to set it to a probe cook and just select the highest temp for the probe. That way you can just cook normally and since the probe is set past your target temp you don't need to worry about it cutting off.
Why not just use the air fry basket?
It’s too tall in many cases or not big enough to fit a whole brisket or pork shoulder inside.
Aaa fair one. It does reduce the size a bit in fairness. We just finished some ribs on ours ❤🎉❤
I deboned an entire chicken in one piece. I want to stuff it and smoke it with the Ninja Woodfire Grill. How do I get the internal temperature to 165 degrees without overcooking the chicken?
What did you want to stuff it with?
I think a lot of people way over smoke their meat
I could see that. I have noticed that just like spice people have different tolerances for smoke flavor. My wife is very sensitive to the flavor but I enjoy it much more prominent.
I do not understand the desire to grill with the lid open but use smoke. You said the fan is on, but if the lid is open the fan is never on. And where exactly is the smoke going? Just into the open air? If the lid is up, the smoke is obviously not staying in the unit or on the food, so why would a person ever want this? Apparently I'm not understanding something about the process that would make this a desirable thing.
@@melodyinwhisper it’s not grilling with smoke when the lid is open exactly. The scenario is you want to grill with the lid open and then close the lid to have smoke for the time the lid is closed. Like you want to sear something then close the lid and cook with smoke until the meat reaches the desired internal temp. If you do it the normal way you have to either choose to not have smoke when closed or have the unit constantly yell at you when open.