Love your video. I’d invest in a meat thermometer, and cook to temp rather than time. Then you can get the meat to the type of wellness you like. But cooking is half the fun!
It really should not be dry. This could be a temperature issue, temperature/time issue or meat quality issue. Barbeque is like pizza making..takes time to master!
Looks good. First cook I tried with this oven last weekend was guinness flavoured smoked beef short ribs (possibly a Tom Kerridge recipe) and it was super-tasty - fell off the bone in a really nice way. Keep up these brilliant vids. :)
Joint is probably not, the best cut for smoking. I would suggest, Chuck Roast (braising steak) and then eventually Beef Rib and Brisket. Joint doesn't have enough intermuscular Fat.
Nice 🙂 You can try to do a pulled pork in it ... btw if you have leftover pizza dough you can roll them flat and bake them to pita pockets ... add some bbq sauce and coleslaw ... you get the picture 😀
put the pellets in as many times as you need! if you want more flavour that is. also, get yourself a meat thermometer that stays in for the duration of the cook. Cook to temp not to time!
dont go strictly by time, go by the internal temp you want , and get a fatty cheap cut of meat, it was too long a cook im afraid and that dried it, i have bbq'd for about 15 years, it takes time to master no matter which cooker you use........im not there yet myself :) also get a calibrated probe and check the oven temps against it, it may well be way out ! i have this oven and mine is hot by 10 degrees average ! its not really a fault, check you house oven and its probably out as well ? good luck, keep experimenting :)
Thank you - yes, the joint was dry before it even started cooking!!! - but in the end it tasted lovely and Smokey - really excited about learning and getting it right - thanks for the tips! 😀🔥⚡️
Thanks - I don't think we used a great cut tbh - we bought it from Morrisons in the UK - and it cost £14 but should have gone to my local for a better joint - that will be for next time! So these ovens have the ability to smoke a not so great cut into a good tasting one so that's a positive!
Sorry to say but that's not smokey. If it were smokey, there would be a distinct smoke ring around the edge. It doesn't mean what you made won't be tasty, but what you have there isn't smokey at all.
Hi! So this amazing Ninja pizza oven that I bought also smokes and roasts so I'm giving it a try here!
Love your video. I’d invest in a meat thermometer, and cook to temp rather than time. Then you can get the meat to the type of wellness you like. But cooking is half the fun!
Hi! Thanks for watching and great tip - I’ve got one of those so will try that next! 🔥🔥
It really should not be dry. This could be a temperature issue, temperature/time issue or meat quality issue. Barbeque is like pizza making..takes time to master!
This oven is my dream appliance. I am looking forward to seeing you discover all the wonderful things it's capable of!
Thanks - it’s so useful for many types of dishes - I can’t wait!
Looks good. First cook I tried with this oven last weekend was guinness flavoured smoked beef short ribs (possibly a Tom Kerridge recipe) and it was super-tasty - fell off the bone in a really nice way. Keep up these brilliant vids. :)
Good stuff & sounds delicious! Thank you - I’m experimenting and having fun with it! 😀🍕🔥⚡️
Joint is probably not, the best cut for smoking. I would suggest, Chuck Roast (braising steak) and then eventually Beef Rib and Brisket. Joint doesn't have enough intermuscular Fat.
I think so too! Will try again with the other types! 🍕🔥⚡️
That meat looks AMAZINGLY GOOD 👍 The Ninja wins again 😋
Thank you 😋
Nice 🙂 You can try to do a pulled pork in it ... btw if you have leftover pizza dough you can roll them flat and bake them to pita pockets ... add some bbq sauce and coleslaw ... you get the picture 😀
Hi thanks! This was my first pulled pork attempt here- ua-cam.com/video/DaqeUid2gAk/v-deo.html 😀 thanks for your lovely tips for the dough!
Try it with a Chuck roast or brisket it will turn out more moist you need a fatty piece of meat so it dosnt dry out as much.hope you enjoyed it 💙
Thank you!
put the pellets in as many times as you need! if you want more flavour that is. also, get yourself a meat thermometer that stays in for the duration of the cook. Cook to temp not to time!
Thank you!
dont go strictly by time, go by the internal temp you want , and get a fatty cheap cut of meat, it was too long a cook im afraid and that dried it, i have bbq'd for about 15 years, it takes time to master no matter which cooker you use........im not there yet myself :) also get a calibrated probe and check the oven temps against it, it may well be way out ! i have this oven and mine is hot by 10 degrees average ! its not really a fault, check you house oven and its probably out as well ?
good luck, keep experimenting :)
Thank you - yes, the joint was dry before it even started cooking!!! - but in the end it tasted lovely and Smokey - really excited about learning and getting it right - thanks for the tips! 😀🔥⚡️
Looks fab! What cut of beef did you use?
Thanks - I don't think we used a great cut tbh - we bought it from Morrisons in the UK - and it cost £14 but should have gone to my local for a better joint - that will be for next time! So these ovens have the ability to smoke a not so great cut into a good tasting one so that's a positive!
Sorry to say but that's not smokey. If it were smokey, there would be a distinct smoke ring around the edge. It doesn't mean what you made won't be tasty, but what you have there isn't smokey at all.
I’m learning about Smokey so I will be trying again and again to make it Smokey!
That looks dry and terrible 😮
I’ll need to do better next time.