So I just did a tomahawk steak on the XL. I smoked it @ 250° til 122°, took it off, then turned smoker off, then to grill. Waited for it to get to temp, then threw steak back on pressing it down for about 30 seconds shifted 90°, then flipped over and repeated. Came out amazing!
Check this video out lol! Is 700 Degrees enough to cook a Black and Blue Steak on the Ninja Woodfire Outdoor Oven??🔥🔥🔥 ruclips.net/video/8d-alRhpZ9c/видео.html
Love your videos! ❤ I just discovered the Njnja Woodfire grill allows you to do a "cold smoke". Just decrease the temp below 0 and it will show "cold". Smokes without any heat.
Same as the guy below, new subscriber but on the West Coast side, and my wife asked if I do some research on this. Your videos have been very helpful with the honest straightforward reviews, that steak has my mouth watering, and I know this was reviewed 11 months ago, but man that looked good. I am new to the smoking scene. Most of my friends all have the high end smokers, and I actually think this is a more bang for my buck sort of option. I gas grill a lot on our weber that we also take with us camping, and I think if we have power I would trade out the Weber for the Ninja grill. I have a Santa Maria style built steel grill that I use oak wood on, as well as charcoal to get that good smoked flavor, but I have been wanting to try something that doesn't take 2 + hours just to burn down the wood to get that heat and smoke flavor I desire in the food. This option seems like a great alternative.
Oh wow I would love to cook on one of those Santa Maria cookers! After using a kettle grill, and a full size pellet grill I have to say this BLOWS them away in ease of use. Setup, cleanup are just so damn easy. Plus if you do it right you can get some really good results.
Just reverse seared ribeye on the ninja wood fire. Excellent! I just pulled steak at 120 then turned the grill option on to high. Once it hit high then seared it that way. Turned out great.
LOVE your videos! I've watched almost every single one since I got my Ninja XL. My ONLY suggestion/request would be to please put the final/actual instructions in your description so we know the exact cooking times/desired temps without having to rewatch the entire video. I am a vegetarian of 30+ years but I love to cook for family and friends so I rely heavily on these types of videos to get the exact desired result for them since I have no idea what meat tastes like. You've been a Godsend in helping me cook. Tonight I am smoking/grilling NY Strip steaks for the 1st time ever and I want to be able to blow my friends away! I am going with the smoke method and then doing a reverse sear b/c I don't have a flamethrower to crust the steaks. Wish me luck!
Thanks for watching! I am working on having full printable recipes for each dish on my website. I have about 1/3 up now. Check out DadGotThis.com for recipes!
I always use med temp when I using the grill function. I feel it would have been a better comparison if you grilled it at a lower temp thus allow more smoke time vs it getting hot too fast and causing it to tighten up. After you reached your desired temp, you could sear it on high.
I didn’t go that route because I was pretty sure it would end up overcooking the steak that way. In my opinion the ninja is pretty poor at searing as it just doesn’t get hot enough. By the time you did it on medium then waited for the Ninja to get to high the carryover would have taken it past the target temp before you even get a chance to sear it. Plus at that point if you are doing it on the lower temp aren’t you basically just doing the same as smoking lol? Grilling is usually a high heat cook method.
@@DadGotThis Cool. I would love to see if it makes a difference. I know these machine may be calibrated slightly different. My med setting seems to be pretty hot. That's why I use it instead of high. I really enjoy your videos. Thanks for the time you put in making them for us.
@@DadGotThis I'm actually in Georgia. It takes my steaks (similar thickness as yours) about 10 minutes to reach medium rare/ medium on the medium setting. I am curious to see what you get when you decide to try it again.
There are two options for the XL there is the Griddle/Grill plate and the full griddle. This is the link to the full griddle plate: ninjakitchen.pxf.io/vNqB0W
There are a bunch on Amazon. The o e I have is no longer available. It it rusted and the igniter stopped so I can’t say I would recommend it anyway. I’m looking for a new one. amzn.to/3BJeP5w
When I try to cook with the lid up. Display says close lid. When I close the lid it starts cooking again. Also igniter won’t start smoke in grill setting.
The close lid thing I believe is dependent on the setting you are in. I think you can only cook with the lid open in the grill setting. As far as not igniting the pellets in the grill setting make sure the little flame icon is on when you hit start. By default it is not when you select the grill setting. You need to hit the woodfire (flame) button to enable it. Then leave the lid closed while the unit preheats and the pellets will ignite.
Heat? Sheesh Hold my beer lol. I'm in the Phoenix area (where a/c was invented)..120+ sometimes in the summer now. But we're pretty dry, it's the humidity there that's bad. We don't sweat in A/C LOL.
Really good video! Very informative! And yeah, you did leave the grilled one on too long, but then it's okay, you don't really grill steaks that much obviously lol!
I've only just got this grill...... I've wateched lots of steak videos lately and others smoke at 105C (220F) Annoyingly the UK version only goes down to 120C (249F) so its good to see you do this at a temp that I can actually use. Don't have a propane torch, have butane one and I don't really want to use that for flavour reasons. I do have an iron pan though so can get that mega hot for the sear. Only done "cheap" cuts so far as don't want to mess up an nice steak at the moment, but going to try a 1kg tomahawk or T-bone at the weekend I reckon
I would have to rewatch this RUclips to see if you said the same thing as you did in your last year's RUclips of grilling and smoking the New York steak. Last year you said when setting the Ninja to Smoke, to also press the Woodfire Flavor button, however you don't have to do that when your setting is at Smoke. You only use the Woodfire Flavor button when you are adding pellets/smoke flavor to the other cooking methods of Grill, Air Crisp, Bake, Roast or Dehydrate. 🙂
Thanks for another Great, factual video. Personally, I would think the person that told you "how to" do the "perfect steak" is without any clue of the refined goodness of smoke taste, plus the crust? People laugh at me for using my MAP Gas torch for BBQ episodes and searing as you mentioned-thanks for that, also use Alcooking dual Bluetooth temp probe set. My Ninja has built in temp probes and programming, so that spoils me big time, but still have another 2 smoker units, propane and electric, hardly used anymore due to the Ninja, unless large batches of jerky or? "Low & Slow" is the way to go for good, tender, flavored red meats, in my opinion. Smoke allows so many more flavor options by use of different woods; where grilling only depends on the rub or spices you choose. Your comparisons are fair and detailed. For me-I'm Smokin'---To each their own. Maybe the suggestive individual is in a hurry, or with out an open mind to try it your way?
@@madewithscraps you might just be right about not being willing to try new ways. I may have a way “I THINK” is correct but I am never above giving another way a try. Once you have that torch in your arsenal it’s hard not to use it all the time lol! I am going to have to check out that AI temp set. See you in the next one!
On the wall, front counter at my past business, I posted a sign for all customers to heed. "A Mind is like a parachute. It can not function unless it is Open".
It’s a Disney hat. Grabbed it years ago at the outlet and am dreading the day it gets to beat up to wear because I have never found one that fits like it!
Thanks 'Dad Got This'. Re-subscribed and liked. I will see how this technique works on the working man's steak....a prime chuck steak. I'll let ya know how it turns out. rocket p.s. I whole heartedly agree; the greatest investment I've made is a a wireless temp probe.
Came out better than expected. 250° for 30 minutes of smoke, then 'grilled' in a cast iron pan 1 minute on each side. OK, it wasn't a ribeye, but for chuck roast price, it was great. Reasonably tender if sliced thin, and very tasty. Even Mrs. Rocket liked it....and she can be picky. Lol.
If I may add, the wireless probe is a great deal, but as far as consistency, the Blue tooth and wifi features don't always work. I've since gone to a Thermoworks Smoke. The unit It is hardwired to two probes and a two widow remote. A solid 'for sure' works every time device. The receiver update is updated every 30 seconds, and according to America's Test Kitchen, it is very accurate.
I think you are missing the point of what the other person requested. The whole point of this device is the wood fire button. Yes, you can do a straight up smoke, but you can also use the grill function and then press the wood fire button. Basically, this allows you the speed of grilling, with a quick injection of smoke flavor as well. More importantly, the grilled steak was well overcooked. Everyone knows that when you grill at high heat, you have to take it off earlier. In my opinion, the fair test would have been to grill the steak with the wood fire option, and then take it off at around 120. That would have gave it a smokier flavor, and kept it at medium rare after it rested. What I normally do on mine, is use the smoke option up to 120, then set the grill to high heat, and quick grill each side for about a minute. That brings it up to the correct temperature without fussing with other devices like the blowtorch. Plus it adds the nice grill marks and crust. As this video sits, this is a completely unfair comparison.
But the issue with using the Woodfire button on grill is it only works with the lid closed. I guess that through me off because when I think of “grilling” like that it’s an open flipping kind of thing. Not closed lid style cooking. The grilled steak did get overcooked because I could not get a good crust fast enough, at least in my opinion. I may be wrong but I think if you cooked it with high heat grill closed it will overcook well before getting a crust. But I might be wrong, happens all the time.
Okay, new test and it will do away with the gray ring. Grill from frozen. Best steak ever. Now to be fair, I haven't as yet tried this on the Ninja, only on more conventional charcoal grills like a kamado joe, but from frozen, start at high grill mode and seer first for ~ a couple minutes per side... remove, change to smoke mode at your 250° temp, season and return and smoke until 125° internal. Tricky bit I believe will be to get the probe in to test the temp. Doing this tomorrow and will report back.
Worked like a charm. From frozen (make sure to freeze them flat), grill on high , criss crossing them for about 2-3 min each side, pull off and set aside while adding pellets and restarting on smoke mode at 250°, add probe to steak and return to grill with thermometer temp set to 125°. Add seasoning and turn ~1/2 way to final temp and season again. Let rest for 10 minutes and enjoy. Perfect steak and absolutely no grey ring at all.
Man i love your vids. Im not keen on the smoke taste, im using the ninja pellets, they make it taste like weiner tbh. I need something better here in UK.
I have used one of those little torches before lol. Takes a while but works. A RIPPING hot pan also works. You will get a little bit more grey band, or cooking on the outside, but it will get the job done. Cast iron or stainless steel work best.
@@DadGotThis I’ve just got the smoke grill well it’s coming tomorrow and I got two ninja pans …. I’m in Uk can you give centigrade too save calculations
@@DadGotThis not much BBQ stuff in Uk … 20years ago I went In a restaurant ordered a chicken BBQ it came was boiled or steamed chicken no caramelising covered in some tomato sauce was disgusting I had pre payed the manager couldn’t see what they had done wrong… I walked out
Willis Carrier, an american engineer graduated from Cornell University, invented the air conditioner. As almost always, engineers, not the lawyers or vastly worshipped doctors, making our lives easier.
The two smartest guys with the two greatest inventions were (1) the dude who invented electricity and (2) the dude who invented AC. Just some wisdom from South MS!
I did the 130 on the smoke and 131 on the grill because the smoke was going to have a longer rest with more time for carry over. I was going to be getting to the Grill one faster after cooking so it was going to have less carry over time. Also in practical terms that one degree wasn't going to make much difference in my totally un scientific test since it takes so much time for me to do thing with setting up cameras etc in between cooking and such.
I apologize if I offended you. When I edited the video it did not sound that loud. Listening back on my phone it seems amplified somehow. I have gone through and edited out the chewing on youtube. It should be gone soon.
So I just did a tomahawk steak on the XL. I smoked it @ 250° til 122°, took it off, then turned smoker off, then to grill. Waited for it to get to temp, then threw steak back on pressing it down for about 30 seconds shifted 90°, then flipped over and repeated. Came out amazing!
Sounds perfect to me!
Another great informative video! Smoking some steaks tonight.
Smoke on!
New to you liked, subscribed and hit the bell..thinking of getting this grill for my husband..great to see a bunch of info
Thanks for the sub! Glad to help!
Going to try your method this Saturday!!!! Thank you!!!
Good luck!
Have you thought about using the Air Crisp, or alternatively the Broil mode to put a sear on it once the Smoker cook mode is completed?
Check this video out lol! Is 700 Degrees enough to cook a Black and Blue Steak on the Ninja Woodfire Outdoor Oven??🔥🔥🔥
ruclips.net/video/8d-alRhpZ9c/видео.html
But yes I have on the regular. They still seem to over cook it.
awesome comparison, i've been looking to smoke steaks and the searing portion was a big hang up for me. THANK YOU!
Glad it was helpful!
Love your videos! ❤ I just discovered the Njnja Woodfire grill allows you to do a "cold smoke". Just decrease the temp below 0 and it will show "cold". Smokes without any heat.
So cool right!
I picked this woodfire grill up for Prime day and I'm so happy to have found your channel. Thanks, my man!
Welcome aboard!
Same as the guy below, new subscriber but on the West Coast side, and my wife asked if I do some research on this. Your videos have been very helpful with the honest straightforward reviews, that steak has my mouth watering, and I know this was reviewed 11 months ago, but man that looked good. I am new to the smoking scene. Most of my friends all have the high end smokers, and I actually think this is a more bang for my buck sort of option. I gas grill a lot on our weber that we also take with us camping, and I think if we have power I would trade out the Weber for the Ninja grill. I have a Santa Maria style built steel grill that I use oak wood on, as well as charcoal to get that good smoked flavor, but I have been wanting to try something that doesn't take 2 + hours just to burn down the wood to get that heat and smoke flavor I desire in the food. This option seems like a great alternative.
Oh wow I would love to cook on one of those Santa Maria cookers! After using a kettle grill, and a full size pellet grill I have to say this BLOWS them away in ease of use. Setup, cleanup are just so damn easy. Plus if you do it right you can get some really good results.
Just reverse seared ribeye on the ninja wood fire. Excellent! I just pulled steak at 120 then turned the grill option on to high. Once it hit high then seared it that way. Turned out great.
Good stuff!
Good test - thank you
Thanks for watching!
LOVE your videos! I've watched almost every single one since I got my Ninja XL. My ONLY suggestion/request would be to please put the final/actual instructions in your description so we know the exact cooking times/desired temps without having to rewatch the entire video. I am a vegetarian of 30+ years but I love to cook for family and friends so I rely heavily on these types of videos to get the exact desired result for them since I have no idea what meat tastes like. You've been a Godsend in helping me cook. Tonight I am smoking/grilling NY Strip steaks for the 1st time ever and I want to be able to blow my friends away! I am going with the smoke method and then doing a reverse sear b/c I don't have a flamethrower to crust the steaks. Wish me luck!
Thanks for watching! I am working on having full printable recipes for each dish on my website. I have about 1/3 up now. Check out DadGotThis.com for recipes!
I always use med temp when I using the grill function. I feel it would have been a better comparison if you grilled it at a lower temp thus allow more smoke time vs it getting hot too fast and causing it to tighten up. After you reached your desired temp, you could sear it on high.
I didn’t go that route because I was pretty sure it would end up overcooking the steak that way. In my opinion the ninja is pretty poor at searing as it just doesn’t get hot enough. By the time you did it on medium then waited for the Ninja to get to high the carryover would have taken it past the target temp before you even get a chance to sear it. Plus at that point if you are doing it on the lower temp aren’t you basically just doing the same as smoking lol? Grilling is usually a high heat cook method.
I’ll have to cook one on medium now to see.
@@DadGotThis Cool. I would love to see if it makes a difference. I know these machine may be calibrated slightly different. My med setting seems to be pretty hot. That's why I use it instead of high. I really enjoy your videos. Thanks for the time you put in making them for us.
Where are you located? I have heard that the non US models get hotter.
@@DadGotThis I'm actually in Georgia. It takes my steaks (similar thickness as yours) about 10 minutes to reach medium rare/ medium on the medium setting. I am curious to see what you get when you decide to try it again.
I watch your episodes all the time. And you said you might be able to help me get AXL10. The best one there is shipped to my house how do I do this
There are two options for the XL there is the Griddle/Grill plate and the full griddle. This is the link to the full griddle plate: ninjakitchen.pxf.io/vNqB0W
The grill/griddle combo is here: ninjakitchen.pxf.io/Y936jK
What kind of torch are you using i have not saw one for a small propane bottle
There are a bunch on Amazon. The o e I have is no longer available. It it rusted and the igniter stopped so I can’t say I would recommend it anyway. I’m looking for a new one. amzn.to/3BJeP5w
Sorry if I missed this, but is there anyway to sear on the grill?
You use the “grill” setting. Which heats just the bottom plate directly.
CGrilled 4 NY Strips with robust smoke using temp probes 1 for med rare 1 for med grill setting high. Used the app. Very quick and tasty!
Sounds great!
can you use the flame thrower with the steak in the ninja?
I would not, I think it would affect the coating.
I just bought a Ribeye steak to try out. Using this on as my guide. Thank you again.
Let me know how it comes out!
When I try to cook with the lid up.
Display says close lid. When I close the lid it starts cooking again.
Also igniter won’t start smoke in grill setting.
The close lid thing I believe is dependent on the setting you are in. I think you can only cook with the lid open in the grill setting. As far as not igniting the pellets in the grill setting make sure the little flame icon is on when you hit start. By default it is not when you select the grill setting. You need to hit the woodfire (flame) button to enable it. Then leave the lid closed while the unit preheats and the pellets will ignite.
What is the brand of your wireless thermometer you cook with in the meat
In this video I used the armeater one.
Armeator Smart Wireless Thermometer Review | Dad made Tajin & Lime Pork Chops and WOW!
ruclips.net/video/CkAz5oAtaxM/видео.html
Hey Dad, thanks for all this info… what type/cut of steak are these?
These were NY Strip Steaks. Thanks for watching!
Is that 250 Fahrenheit or Celsius?
@@MickFarr-oy9lf 250F.
@@DadGotThis thanks for that, I think our machines are in Celsius in the uk !
Heat? Sheesh Hold my beer lol. I'm in the Phoenix area (where a/c was invented)..120+ sometimes in the summer now. But we're pretty dry, it's the humidity there that's bad. We don't sweat in A/C LOL.
Yeah, that dry heat is so much easier to deal with. Hahaha.
Really good video! Very informative! And yeah, you did leave the grilled one on too long, but then it's okay, you don't really grill steaks that much obviously lol!
I did leave it on too long for sure. 😂
I've only just got this grill...... I've wateched lots of steak videos lately and others smoke at 105C (220F) Annoyingly the UK version only goes down to 120C (249F) so its good to see you do this at a temp that I can actually use. Don't have a propane torch, have butane one and I don't really want to use that for flavour reasons. I do have an iron pan though so can get that mega hot for the sear. Only done "cheap" cuts so far as don't want to mess up an nice steak at the moment, but going to try a 1kg tomahawk or T-bone at the weekend I reckon
I have since perfected my searing method on this grill. Check out this video. ruclips.net/video/M_TfcVvFhwc/видео.html
I ha3to agree yhe smoked way is better and yes i have a ninja woodfire outdoor grill
I would have to rewatch this RUclips to see if you said the same thing as you did in your last year's RUclips of grilling and smoking the New York steak. Last year you said when setting the Ninja to Smoke, to also press the Woodfire Flavor button, however you don't have to do that when your setting is at Smoke. You only use the Woodfire Flavor button when you are adding pellets/smoke flavor to the other cooking methods of Grill, Air Crisp, Bake, Roast or Dehydrate. 🙂
Correct the Woodfire is automatically on in the smoker setting.
Thanks for another Great, factual video. Personally, I would think the person that told you "how to" do the "perfect steak" is without any clue of the refined goodness of smoke taste, plus the crust? People laugh at me for using my MAP Gas torch for BBQ episodes and searing as you mentioned-thanks for that, also use Alcooking dual Bluetooth temp probe set. My Ninja has built in temp probes and programming, so that spoils me big time, but still have another 2 smoker units, propane and electric, hardly used anymore due to the Ninja, unless large batches of jerky or? "Low & Slow" is the way to go for good, tender, flavored red meats, in my opinion. Smoke allows so many more flavor options by use of different woods; where grilling only depends on the rub or spices you choose. Your comparisons are fair and detailed. For me-I'm Smokin'---To each their own. Maybe the suggestive individual is in a hurry, or with out an open mind to try it your way?
@@madewithscraps you might just be right about not being willing to try new ways. I may have a way “I THINK” is correct but I am never above giving another way a try. Once you have that torch in your arsenal it’s hard not to use it all the time lol! I am going to have to check out that AI temp set. See you in the next one!
On the wall, front counter at my past business, I posted a sign for all customers to heed. "A Mind is like a parachute. It can not function unless it is Open".
@madewithscraps well said.
Do you have a link for the thermometer
Armeator One Wireless Smart Digital Meat Thermometer: amzn.to/3QpDku5
Thanks for reminding me to put the link up!
I smoker ribeyes at 180 till they hit 120...the I sear with a infared oven....comes out amazing
Sounds like a great method!
What brand of hat is that? Looks great
It’s a Disney hat. Grabbed it years ago at the outlet and am dreading the day it gets to beat up to wear because I have never found one that fits like it!
Thanks 'Dad Got This'. Re-subscribed and liked.
I will see how this technique works on the working man's steak....a prime chuck steak. I'll let ya know how it turns out.
rocket
p.s. I whole heartedly agree; the greatest investment I've made is a a wireless temp probe.
How did the prime chuck steak come out?
Came out better than expected. 250° for 30 minutes of smoke, then 'grilled' in a cast iron pan 1 minute on each side.
OK, it wasn't a ribeye, but for chuck roast price, it was great. Reasonably tender if sliced thin, and very tasty.
Even Mrs. Rocket liked it....and she can be picky. Lol.
If I may add, the wireless probe is a great deal, but as far as consistency, the Blue tooth and wifi features don't always work. I've since gone to a Thermoworks Smoke. The unit It is hardwired to two probes and a two widow remote. A solid 'for sure' works every time device. The receiver update is updated every 30 seconds, and according to America's Test Kitchen, it is very accurate.
I think you are missing the point of what the other person requested. The whole point of this device is the wood fire button. Yes, you can do a straight up smoke, but you can also use the grill function and then press the wood fire button. Basically, this allows you the speed of grilling, with a quick injection of smoke flavor as well. More importantly, the grilled steak was well overcooked. Everyone knows that when you grill at high heat, you have to take it off earlier. In my opinion, the fair test would have been to grill the steak with the wood fire option, and then take it off at around 120. That would have gave it a smokier flavor, and kept it at medium rare after it rested. What I normally do on mine, is use the smoke option up to 120, then set the grill to high heat, and quick grill each side for about a minute. That brings it up to the correct temperature without fussing with other devices like the blowtorch. Plus it adds the nice grill marks and crust. As this video sits, this is a completely unfair comparison.
But the issue with using the Woodfire button on grill is it only works with the lid closed. I guess that through me off because when I think of “grilling” like that it’s an open flipping kind of thing. Not closed lid style cooking.
The grilled steak did get overcooked because I could not get a good crust fast enough, at least in my opinion.
I may be wrong but I think if you cooked it with high heat grill closed it will overcook well before getting a crust. But I might be wrong, happens all the time.
Mr carrier for the AC. I thank him all the time
Well thank you to him!
Believe me there's no right or wrong do what you please nice video
Yes for sure, I just try to put out the information and let people do with it what they want. :)
Lost me on which was which
Okay, new test and it will do away with the gray ring. Grill from frozen. Best steak ever. Now to be fair, I haven't as yet tried this on the Ninja, only on more conventional charcoal grills like a kamado joe, but from frozen, start at high grill mode and seer first for ~ a couple minutes per side... remove, change to smoke mode at your 250° temp, season and return and smoke until 125° internal. Tricky bit I believe will be to get the probe in to test the temp. Doing this tomorrow and will report back.
Worked like a charm. From frozen (make sure to freeze them flat), grill on high , criss crossing them for about 2-3 min each side, pull off and set aside while adding pellets and restarting on smoke mode at 250°, add probe to steak and return to grill with thermometer temp set to 125°. Add seasoning and turn ~1/2 way to final temp and season again.
Let rest for 10 minutes and enjoy. Perfect steak and absolutely no grey ring at all.
I have to try the grill from frozen test for sure!!!
I just pull it off earlier. Works great.
Have a sip of water to clense palette between taste tests
Good idea.
Your mistake. When grilling at high temps. You remove at 126 degrees.
Your mistake is punctuation.
@flemflogan4650 wtf does that have to with what he said? Does this look like English class to you? It's youtube calm down buddy 😂😂
Just smoked me a London Broil with my new Inkbird and Flamethrower ... Meat Heaven!
🔥
Man i love your vids. Im not keen on the smoke taste, im using the ninja pellets, they make it taste like weiner tbh. I need something better here in UK.
Can you get the KONA or Smokin Pecans on Amazon by you?
@DadGotThis yes, just looked. £21.99 for a 9kg box. Will they be better you think?
I don't think it's fair when he's flipping it so much and letting the smoke out
It’s an issue with the style off cooking. If you leave it for an extended time on one side it will introduce more grey band and overcooked exterior.
I only have a small plumbers blow lamp. How about a very hot frying pan
I have used one of those little torches before lol. Takes a while but works. A RIPPING hot pan also works. You will get a little bit more grey band, or cooking on the outside, but it will get the job done. Cast iron or stainless steel work best.
@@DadGotThis I’ve just got the smoke grill well it’s coming tomorrow and I got two ninja pans …. I’m in Uk can you give centigrade too save calculations
@barrytipton1179 I will try to remember in the future. I forget that people watch from all over the world sometimes which is really cool.
@@DadGotThis not much BBQ stuff in Uk … 20years ago I went In a restaurant ordered a chicken BBQ it came was boiled or steamed chicken no caramelising covered in some tomato sauce was disgusting I had pre payed the manager couldn’t see what they had done wrong… I walked out
nice
Thanks!
Willis Carrier, an american engineer graduated from Cornell University, invented the air conditioner. As almost always, engineers, not the lawyers or vastly worshipped doctors, making our lives easier.
Well than you to him and all the engineers!
@@DadGotThis 💪💪💪
The two smartest guys with the two greatest inventions were (1) the dude who invented electricity and (2) the dude who invented AC. Just some wisdom from South MS!
You need to grill it first for 2 min than smoke it slowly
Willing to try it but I have always preferred the reverse sear method with steaks. I feel like the crust is better when done last vs first.
MO BUTTAHH
MO Better!
Hmm, you aim 129 with smoke method, 131 with grill method. Why not aim both 129?
I did the 130 on the smoke and 131 on the grill because the smoke was going to have a longer rest with more time for carry over. I was going to be getting to the Grill one faster after cooking so it was going to have less carry over time. Also in practical terms that one degree wasn't going to make much difference in my totally un scientific test since it takes so much time for me to do thing with setting up cameras etc in between cooking and such.
It’s hot enough outside to sear a steak
It really has been.
Listening to you eat that steak was gross 🤮
I apologize if I offended you. When I edited the video it did not sound that loud. Listening back on my phone it seems amplified somehow. I have gone through and edited out the chewing on youtube. It should be gone soon.
😂 should left it. 3D .
Nina grill LMAO ok