Ninja Woodfired Cooking

[Neal]

Kona pellets that remain indoors. I have not cleaned anything on the grill yet. I'll check that today. Seems like something burning in the hopper, i.e. ignitor type issue. It tries, maybe I'm not putting enough pellets in but I thought some don't always fill the hopper and still get it to work. Seems a waste as my cooks only use about 1/4 to half when it works.

 

[lostinfla]

I've used a propane torch to burn off some of the remaining resin then a small wire brush to remove the excess. Seems to work better than other methods I've tried.

 

[Texas Clodhopper]

Have you cleaned the inside of the top part of the grill around the heating element. That needs to be cleaned periodically.

I hate to admit that Tofu Man has a good comment, but he may have the answer.

 

[Neal]

Everything looks clean, the hopper appears all wood is burned. Maybe it cleared up last night after opening/closing the hopper door a few times.

Anyone been Ninja'ing? Did a steak the other night, admittedly I think I dried it out a little by smoking it first, probably too long. Still learning. But loving it.

I'm guessing Ninja's may be on sale if anyone is looking for one now. Highly recommend!

 

[lostinfla]

I'm thinking of buying the larger one with the temp probe. Maybe the bluetooth one with two probes.

 

[Neal]

I have the XL with two probes. $349 looks like a good price.

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www.amazon.com

 

[Texas Clodhopper]

Amazon had the XL Pro for $399 the other day. EDIT: It was $299

I did thick filets last night. The ninja was set on Grill, medium temperature with smoke. Before adding the food, I let the pellets smoke for about 10 minutes after ignition. I then grill for 5 minutes, flip, and grill for another 2-4 minutes, monitoring the temperature closely with an instant-read thermometer. We like our steaks pulled at 120 ℉ and let rest for 5 minutes. That works for a good medium rare steak which means juicy. Overcooking is about the only way to have a dry steak.

 

[Neal]

Still had pink center. Smoked to 105 and seared to 130. Good idea on letting the pellets burn a little longer.

 

[Texas Clodhopper]

Try 125 ℉ sometime. Did you let the steak rest? That is when it absorbs the juice.

 

[lostinfla]

I have the XL with two probes. $349 looks like a good price.

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www.amazon.com

Get behind me satan... I just ordered one

 

[Neal]

@GlampDaddy time to size up.

 

[Neal]

Try 125 ℉ sometime. Did you let the steak rest? That is when it absorbs the juice.

Yes. Let chicken rest too. It is amazing the juices that return.

 

[GlampDaddy]

@GlampDaddy time to size up.

@Neal - it was a travel day and I’m trying to get caught up. I smoked a rack of pork on Wednesday. Apple pellets, temp at 230, pulled at 145 degrees and let it sit a spell. Eight very happy diners!
And some recent wings.
And some red meat.
Not much else lately.

 

[GlampDaddy]

@GlampDaddy time to size up.

And…I have had a few instances of pellet malfunction, but never after some time with a wire brush and a full hopper of dry pellets.

 

[JRS]

I have the smaller Pro version with the temp probe. It works great and even use it when grilling steaks. When grilling hamburgers and steaks, I use the Medium temp setting

 

[Neal]

Last night I finally cooked my Sunday night steak. After C- on the last try, this time I focused on slowing the cook down. I didn't realize in the smoke mode you could adjust the temp as well, so I dialed that down, I think 180 was what I used. Took time to slow the cook while smoking it then did the reverse sear, somewhat. Took the steak off around 120, if even that, let it rest. It was outstanding.

The iPhone app is really nice as it's so much easier to change temps and modes and when changing from smoke to grill mode I didn't have to remember how to bypass pre-heat, there's a button for that in the app which is cool.

Redeemed. Now I need to figure out some new cooks on the Ninja and work my way up to @GlampDaddy status, well, aspiring at best.

 

[Texas Clodhopper]

I told you 120 and rest is the magic formula.

 

[Texas Clodhopper]

Ribless Prime Rib (8#) will be the main entree today.

This is the plan:

1. The roast has been dry brining for about 30 hours.
2. I will remove it from the refrigerator an hour or so before cooking.
3. I will season with garlic and a heavy layer of freshly ground black pepper.
4. Fire up the Ninja Pro XL, smoke setting @ 250 ℉ using Pit Boss Competiton pellets. I
5. I will wait about 20 minutes until the pellets emit clean smoke.
6. I will use the built-in temperature probe and a Thermo Pro remote t-stat. As it gets closer to 120 I'll also monitor it with my instant-read thermometer.
7. Pull at 120, lightly tent with foil, and rest for 15-20 minutes.
8. What am I forgetting? This will be my first prime rib cooked on my Ninja and I'm a little nervous cooking a $130 piece of meat.
9. I will try to remember to add pictures during the "procedure".

 

[Rollin Ollen]

Ribless Prime Rib (8#) will be the main entree today.

This is the plan:

1. The roast has been dry brining for about 30 hours.
2. I will remove it from the refrigerator an hour or so before cooking.
3. I will season with garlic and a heavy layer of freshly ground black pepper.
4. Fire up the Ninja Pro XL, smoke setting @ 250 ℉ using Pit Boss Competiton pellets. I
5. I will wait about 20 minutes until the pellets emit clean smoke.
6. I will use the built-in temperature probe and a Thermo Pro remote t-stat. As it gets closer to 120 I'll also monitor it with my instant-read thermometer.
7. Pull at 120, lightly tent with foil, and rest for 15-20 minutes.
8. What am I forgetting? This will be my first prime rib cooked on my Ninja and I'm a little nervous cooking a $130 piece of meat.
9. I will try to remember to add pictures during the "procedure".

It's too bad you can't add smell and taste along with the photos. I'm getting hungry just reading about the procedure.

Darrell

 

[JRS]

Ribless Prime Rib (8#) will be the main entree today.

This is the plan:

1. The roast has been dry brining for about 30 hours.
2. I will remove it from the refrigerator an hour or so before cooking.
3. I will season with garlic and a heavy layer of freshly ground black pepper.
4. Fire up the Ninja Pro XL, smoke setting @ 250 ℉ using Pit Boss Competiton pellets. I
5. I will wait about 20 minutes until the pellets emit clean smoke.
6. I will use the built-in temperature probe and a Thermo Pro remote t-stat. As it gets closer to 120 I'll also monitor it with my instant-read thermometer.
7. Pull at 120, lightly tent with foil, and rest for 15-20 minutes.
8. What am I forgetting? This will be my first prime rib cooked on my Ninja and I'm a little nervous cooking a $130 piece of meat.
9. I will try to remember to add pictures during the "procedure".

Sounds like a winner. My only add is to consider adding onion seasoning? You're going to love the results! Good luck.
My picture of the results of my 5lb roast is on post 177.