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.

https://www.amazon.com/Ninja-OG951-Bluetooth-Technology-Thermometers/dp/B0CB1QX1Q2/?tag=rvf01-20

 

[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.

https://www.amazon.com/Ninja-OG951-Bluetooth-Technology-Thermometers/dp/B0CB1QX1Q2/?tag=rvf01-20

Get behind me satan... I just ordered one