Obviously I need a lot of help. Pink butcher paper? We don’t have that here. It was good and everyone liked it or they were being nice about it. Probably the latter.
Far from Ninja status. We did the stuffed pork tenderloin. Smoker setting. Medium rare which is 145. It said pull them to rest at 122. It never got to 145 during rest. I decided to put it back on lo grill mode and bring the temp up to 145 and then I pulled them. I need some more...
here’s another begininja question. Do you add the pellets prior to preignition or when you the add the food. The pellet chamber is small and you will go through pellets quick.
Let me ask a clarifying question. Who has the XL grill versus, I presume, a regular-size one? I got the XL, which comes with an air fry basket. Maybe the regular one does not.
Pellets (the good kind), the rack is good for ribs, and grease pans. You can't go wrong. We are preheating for grilled smokey peppers and turkey meatloaf—yum.
Why do you need a crisper basket. Didn't yours come with a basket?
I cooked them on the grill with the pellets on medium. I made a lot of mistakes. First, I had the probe plugged in but forgot to hit the probe button, so it did not cook to the desired temp of 160-165. Second, I did not stand over it, as I kept going back outside to cook other items and did not...
My first cook was a disaster—chicken breast that was tougher than my leather workman boots. I clearly need more training. I have no worries; @Neal is going to help me through this spell. I may become broke in the process, but that's okay. Once a Ninja, always a Ninja.
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