Smoking Pork With The NINJA WOODFIRE Oven: First Time Attempt
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- Опубліковано 11 лют 2024
- Hi and welcome to our learning-to-cook pizza journey! I am making BBQ smoky pulled pork, using a pork shoulder weighing 3.8kg and smoking it in an electric oven using hickory, cherry, maple and oak wood pellets for 5 hours!
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#ninja #pulledpork #smokedmeat - Навчання та стиль
Looks amazing.
Got to say you are a lovely person your sense of humour is adorable ❤
Thank you so much 😀!!
Looks amazing! Pulled pork is the best!!
Thank you - it’s nice to try something different once in a while!
That's awesome for you! I hope you saved some pulled pork to use on a pizza!! (then you have to smoke some cheese for the next pizza after that) 😋
OMG - I didn’t think of that! 😂
Looks great, when I make a brisket I line the bottom of the pan with aluminum foil. Makes clean up very easy. Thank You for another wonderful video 🙏💕🍷
That's a great idea! However the dirtiest bits were by the fan at the back and the door! 😄
@@Got2EatPizza Bar Keepers Friend liquid will clean that right up 💕💕💕
Good Video 👍🏻 THX
Thank you 🙏!
Hello wonderful lady. So this was your first smoked food try. Well done and welcome to the insanity of bbq 😂. I'll give you a tip to help you. On this particular cook you could get away with adding smoke ( pellets) just the first few hours. Typically it won't really take on much more sm9ke flavor past that. And here's another tip to add to that. Once you havesm9ked it a few hours remove it from your smoker and wrap it in heavy duty aluminum foil and place in your kitchen oven at the same temperature you were cooking it in. Get a remote thermometer ( cable from probe to temperature gauge) and use it so your not opening the smoker or oven so your not letting all that heat out. Get the meat up to 190°f( sorry I don't know what that is in Celsius, I'm from the states). Then start using something like a bamboo skewer to probe the meat for tenderness. It should pass easily into the meat. When it's fully tender it's time to pull and shred or "pull" your pork. I do lots of bbq here in the States. My plans are to finally put up content on smoking and grilling in the next few months. I'll let you know when so you can check it out to help you on your bbq journey. Until then have a great day. 🌤🔥😋👍
Thanks so much for these sooo helpful tips!! I’m very grateful for all this fab advice! 🔥 And now I know I don’t need to keep it smoking throughout the cook - that’s the first thing I’ve learnt!
I just did a 9 lb in my ninja and it rocked
Looks great, I've done a few pulled pork on barbecue. It seems you didn't use a lot of spices you can use like spice rubs and really rub the meat in the rub so you have a nice bark. You can buy premixed rubs or make the mix yourself.(google is your friend)
Usually on the barbecue you will see they wrap it after the core hits a certain temperature in thinfoil with butter and some applejuice or similar stuff, it prevents the meat from drying out further and as the meat doesn't pick up more smoke flavor after it has reached a certain temperature. After you pull your pork you can also mix it with homemade barbecue sauce, it really adds to it 🙂
Yes, thanks so much for this - the second thing I’ve learnt from this is I need to add spices and the first is that I added too much smoke during the cook when it wasn’t needed!! 🙏
That looks absolutely delectable! Looks like a great oven as well, although it appears the pellet hopper could have been made larger. Regardless, seems like a good oven over-all!
Thank you - although I think I may have been topping up too much - wondering now if I over-smoked my pork!! 😀
Looks like a good machine but the constant refilling of the wood pellet hopper every 30 minutes is a big draw back in my book. Thanks for the review, we where intersted and the end product looks good it's just the refill the pellets that means no sale. Take care, God bless one and all.
Thanks! Good news - you don’t need to constantly refill - I’ve been reliably informed by pro-smokers in the comments section here that I was overfilling/oversmoking! So please don’t let that put you off getting this oven - this is a super machine!!
Hi, you should empty the pellet hopper every time before you fill up 👍🏻
Thank you for the tip! 🔥🔥
Looks like you have lovely, tender smoked pork there! Perhaps not a long enough, high enough internal temp for "pulled pork" texture if that's what you were going for. For that, it should readily pull into individual strands without effort and the collagen should render for juice & flavor. Your meat was still pretty cohesive in the middle. If you were shooting for sliced smoked pork roast, you hit that well! For true "pulled pork" texture, you want to hit an internal temp of 195-203F (90-95c). If the surface is getting too dark and crusty on the way there, you can wrap the roast in foil while it heats the rest of the way. No need to keep adding pellets at that point, since you sealed it off from the smoke.
TIP: Most folks will use a "rub" on pork and beef to infuse extra flavor prior to smoking. Some will apply a lot and rub it vigorously into the meat, ensuring it gives a complete coating over every inch. Others will spread a very light coat of yellow mustard to act as a binder (you won't taste the mustard) and apply a generous coating of the rub over top of that
TIP: For beef and pork, always let the meat rest after smoking for the juices to redistribute. Wrap the roast in foil and then insulate it in towels or in a cooler to retain the heat. Total rest time depends on the size/weight, but at least 30 minutes to as much as a couple hours (for a large cut) will result in much more juicy, luscious meat. if you cut it and lots of juice is running out, you probably didn't rest it long enough and the departing juices will leave the meat dryer.
TIP: Generally you want to place the fat side up, so the rendered fats will flow over the meat and spread out their lovely flavor to every part. Don't worry about "washing off" the smoke - that won't happen
TIP: For smoked fish, which needs less time than a pork roast or beef brisket, try "dry brining" it first with a combo of salt and sugar and let that set on the meat at least 30 minutes to a couple hours in the fridge, uncovered. The salt will pull moisture from the fish, then be re-absorbed with the sugar, flavoring the fish, binding the juices, and improving flavor/texture. As the surface dries, this also builds a coating called the "pellicle", which is a tacky protein layer that helps the smoke adhere to the fish. This is important for more delicate, shorter-cooking meats because they don't spend as much time in the smoke as beef/pork, so they don't pick up as much of the smoke flavor
Happy Smoking! You've started down the path to a whole world of delicious meals from your oven! (Hint - try smoking a pie tin with a layer of some salt to bring that wonderful smoked flavor to even more dishes when you season them!)
🤩 You’ve provided so many amazing tips and food science to help here! I think it will either be fish or brisket next. Thanks so much for your detailed smoker guide!
@@Got2EatPizza My pleasure! Welcome to the world of smoked food. You're sure to find all sorts of new ways to incorporate smoke into the pizzas and other foods you've been creating, such as smoking some of the cheese or other toppings before baking the pizza pies. You've a lot of good eats to look forward to!
Looks great, next time for last 2 hours wrap it in foil, 👍
Thank you!! 🔥🔥💨💨
Now we need a video on how to clean it afterwards. Rather you than me.
Yes, that wasn’t great! The Pink Stuff is super!