Henry Rifle Forums

BigAl52 wrote: ↑

Wed Apr 26, 2023 10:25 am

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 ....

BigAl52 wrote: ↑

Wed Apr 26, 2023 10:25 am

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

BigAl52 wrote: ↑

Wed Apr 26, 2023 10:30 am

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 ....

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

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.

BigAl52 wrote: ↑

Sat Apr 29, 2023 5:44 pm

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

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

BigAl52 wrote: ↑

Wed Apr 26, 2023 10:25 am

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

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

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