Ninja OG751 Woodfire Pro Outdoor Grill & Smoker with Built-In Thermometer

[JEBar]

So will the steaks be done like the sausages were on the griddle part. Is it possible to smoke the steaks prior to the actual cooking of them?

I don't know of any way to cold smoke with the Ninja providing the smoke .... I can see how something like a XOIEPZE Upgraded 6" Smoke Tube might do the job ====> https://www.amazon.com/XOIEPZE-Upgraded ... r=8-6&th=1 ....

[JEBar]

So will the steaks be done like the sausages were on the griddle part.

yes but there are several ways it can be done .... grilling setting with added smoke would cook them at a higher temp .... smoking setting can cook them at a much lower temp .... having no clue as to how they would work, I also have the option of Baking, Air Crisping, Roasting, or Broiling them with or without additional smoke .... today, having choices of Low-Medium-High, I think I'm going to simply grill them on Medium .... while i really enjoy smoked flavor on pork and poultry, I'm not a keen on it with beef

[JEBar]

I have a room issue inside my 5er not outside. I refuse to haul stuff just to be hauling it. My wife seems to think that if there is space in the cupboard it needs to be taken up with something. I don't care for opening a cupboard door and having stuff fall out in my face.

understood .... our storage areas are full to overflowing both inside and out .... weight isn't an issue but bulk most certainly is .... shown below are the Ninja, our Green Mountain Davy Crockett and the way we have to pack it in our camper's basement .... those pictures pretty well reinforce why bulk is a concern .... now that we've eliminated out winter trip to Texas there are some things that I can eliminate .... for me, that's never been easy to do ....

[JEBar]

Huli Huli Chicken is a long time family favorite of ours .... for pictures shown at the first of this link were taken back in 2007 ....we've been using the recipe given for much longer than that ====> http://henryrifleforums.com/viewtopic.p ... li#p132112 ..... today I grilled it for the first time using our Ninja Woodfire Grill with both a pork loin and chicken ..... the pork loin turned out well and as always seems to be the case, the chicken turned out even better .... as is also always the case the marinade really gunked up the cooking grate .... I'm delighted to be able to report that the Ninja grate has proven to be easiest to clean of any we've ever owned .... literally soak it in hot water with Dawn and then wipe it off with a sponge

[BigAl52]

I like this grill and I am interested in seeing your continued use of it. Only negative I have seen is the price of their wood pellets. I would not be buying their 2lb bags for the same price as the 20lbers I use now.

[JEBar]

Only negative I have seen is the price of their wood pellets. I would not be buying their 2lb bags for the same price as the 20lbers I use now.

understood .... naturally, they want folks to buy their high dollar pellets but that isn't necessary .... do some digging you see that their bottom line is you should use food grade pellets .... the ones you are using with your other pellet grill would be fine .... I haven't opened the bags of pellets that came with the grill .... all I've used are the same Pit Boss Competition Blend Pellets that we buy at Walmart in 40 lb .... that's the pellets we have used in from day one of our first pellet grill

[JEBar]

the pictures below help demonstrate what I mentioned above about cleaning the Ninja's cooking grate .... the first two show the grate after grilling Huli Huli Chicken .... its marinade contains brown sugar, catsup, Sherry, and ginger which all can contribute to a carbon buildup on the grilling grate .... all that is required to clean the one in the Ninja soak the grate in hot water and Dawn Dish Soap .... after that, its simply a matter of wiping the burnt residue off with a soft, damp sponge

[JEBar]

Is it possible to smoke the steaks prior to the actual cooking of them?

I've found I have to change my response to this question from one I made earlier ..... I have mentioned in an earlier response that the owner's manual leaves much to be desired .... I haven't seen "Cold Smoking" with our Woodfire Pro model mentioned anywhere in the owner's manual or on the Ninja website .... as can be seen below, more out of luck than anything else, I stumbled onto a setting for cold smoking .... I'm looking forward to smoking some cheese

[BigAl52]

So would you be using the pellet hopper on the machine to do this with?

[JEBar]

so far as I know, yes .... the standard place where you pour in the pellets is on the right side of the lid ... it holds about a half cup of pellets which they say will burn from 45 minutes to an hour .... they say that most foods will absorb the most smoke during that time .... more can be added along the way

[JEBar]

today we plan to test the "Baking" function of our Ninja Grill .... to do so we plan to follow Green Mountain Grills Pellet Baked Beans recipe shown below .... looking forward to giving it a try


https://greenmountaingrills.com/recipes ... ked-beans/

[JEBar]

today to test the cold smoking feature of our Ninja Smoker/Grill .... bottom line, it works .... for the test we used three different blocks of cheese and happened to have a fresh green pepper .... the Monterey Jack, yellow mild cheddar, and Swiss all turned out really well .... the bell pepper did have hint of smoke smell but I couldn't taste any hint smoke

[JEBar]

we've been keeping our new Ninja Woodfire Grill busy ....

1. we had a 2 pk of baby back ribs from Sam's .... we smoked one rack on our Green Mountain Davy Crockett Smoker and the other on our Ninja .... both were seasoned with our SPG and smoked at 250 degrees .... the ones on the Ninja were ready in about half the time of those on Davy .... I admit to being surprised that the ones on the Ninja turned out so nice .... no difference in taste, very similar in moisture and texture .... we could have smoked both on Davy but only one at a time on the Ninja

2. we used the bake function of the Ninja to make Baked Beans to serve with the ribs .... they really were good and will no doubt be fixed often

[JEBar]

Ninja smoked Monterey Jack and red pepper jelly on a Club Cracker

[BigAl52]

Looks good where is the cold smoke setting on the grill and how long did you smoke the cheese

[JEBar]

Looks good where is the cold smoke setting on the grill and how long did you smoke the cheese

turn the selector knob to "Smoke" .... lower the temp as far as it will go and the last setting you will see on the screen is "CLD" .... once I had to push the flame button to start it lighting the pellets .... once I didn't but that could have been a setting left over from regular smoking .... I smoked the cheese for 2 hours. turned the cheese over at half way and did add some pellets at the start of the second hour

[JEBar]

an optional Ninja griddle arrived today .... it seems to be every bit as well made as the OEM cooking grate .... my plan is to test it tomorrow to see just how hot the griddle's cooking surface becomes at the grill's LOW -MEDIUM-HOT settings .... I'm also curious to see how uniformly the heat is distributed across the cooking surface

[JEBar]

earlier today on our Ninja, we grilled bacon while adding smoke .... once the Ninja completed the preheating process it took a little over 5 minutes to cook the bacon .... very pleased with the way it turned out

[JEBar]

we decided to grill some pineapple slices for use in making hamburgers .... the Ninja grill made short work of grilling the pineapple .... sorry, it went so quickly that I didn't get good pictures .... after grilling, we put them into a bowl and poured the juice from the can over them .... that proved to be a good thing in helping to prevent them drying out while waiting to make the burgers .... bottom line, we will most certainly do this again

[JEBar]

half pound burgers grilled in the Ninja at Medium heat not only looked good, they tasted even better