Ninja Woodfire Pro Outdoor Grill Smoker Air Fryer Whole Chicken
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- Опубліковано 12 лип 2024
- my first recipe on the Ninja Woodfire Pro Smart Grill and Smoker, a whole 5 pound chicken... twice, I explain in the video in detail how it went and what I did to correct the issues I had...I also tell at the end why it took me so long to buy it... thank y'all for looking!!!
#jelly007 #woodfire #grill #airfryer - Навчання та стиль
I actually liked the 1st Chicken (the unpresentable one). It just looked more outdoorsy outdoor cooked to me. Of course it all hinges on the flavor. Just my personal opinion. Love your videos!
You definitely have a point and after having it awhile and understanding how it operates I feel the same... it ain't a Pellet Grill and does smoked items better than anything I've got or ever had... thanks for commenting... and if course thanks for watching!!!
@@JohnSanders BTW John I am really interested in using the WFG when camping. Do I have to have a Campsite that provides electricity? I watched your video of Trager using the Duracell Battery. Will that work for the Ninja Woodfire Grill/Smoker? Or, have you found an alternative power source? Solar? I would appreciate any update on that.
Most state campsites have power connections. Call ahead.
I Purchased The Ninja Woodfire outdoor Grill Last Year & I Love It, I Purchase The Ninja Pro Woodfire Outdoor Grill Last Night & I'm Glad You Did This Video & Thank You!!
THE absolute BEST review on this grill. I watched 10 pay per view reviews but your convinced me. Thank you!!! We already cooked wings and ribs and its crazy good!!! We also just threw oak in the woodchipper and its the best smoke.
Thanks... glad I helped!!
Can’t wait to see your review on the new outdoor oven!
Looks awesome
Dark looks good to me. I like the crispy looking skin.
It has grown on me... true smoke flavor
😊😀 hello my friend👋 so glad to see you back I was wondering was you getting this grill can't wait to see what you are going to cook happy to see you stay safe
Thank you...I hope to have some good ideas before long with it... thanks for watching!!!
Hey John, great to see get one these units. Next time try to let the woodfire go through the total ignition process, then throw it in. Might give you a lighter bird and the smoke will be less heavy. These woodfires take a minute to get used to.
Thanks CJ...I thought I read... or heard no pre heat was needed in the smoke feature but I'll try that... thank you and good to hear from you!!!
@@JohnSanders yeah my first few cooks like threw the protein in there during the ignition, but have gotten away from it. You know BBQ you’ll get it dialed in. Have a good one!
Thank you John!
Thank you!!!
Hi, John, Watched your video on this chicken. You mentioned maybe you would try 280 degrees. I cooked one at 280 degrees. For 1hr and 50 minutes. It turned out a mahogany crispy brown kind of dark. But John, the chicken was so juicy and very good. The next time I think maybe 260 degrees as an experiment. Trying to get a nice-looking bird. Not roadkill LOL. Enjoy your video's keep it coming.
Hey John...good vid...!! Let's try a reverse sear prime rib on that rig...!!
Not a bad idea!!!
Looks like a smoked chicken to me. I see no reason not to love the results
I do get that... it should look smoked...I just was taken back at the amount of it but I already have a different opinion on it...I may embrace the color a little more...lol... it was really good
That looks yummy. I like mine darker. Trial and error, you will figure it out. The taste is what matters.
Thank You!!
Thank you 😊
Thank you for the video, what is the name of that beautiful 5 probe thermometer on the stand between the grills?
That chicken looks delicious. Thank you so much for your cooking demonstrations.
I was looking at those, but ultimately decided to buy a table top pellet grill, specifically the ZGrills Cruiser with 202 sq in grate because I was wanting something that could cook a larger pizza. (Walmart sells the Pit Boss tabletop for $227.00!)
YOU ARE THE BEST 😂❤
You need to purchase an "Arcitec concave" cutting board. It has a slightly concave surface so all the juices don't run off the board. It is great for rib roasts, steaks, chicken, etc. They come in both wood and their "poly concave". I have both in two sizes and practically use them for everything that goes on and off the Big Green Egg.
I recently looked into some designs that do that... sounds like a really good idea!
Oh boy❤!!
You can see the fan running and stopping in the video when you pull the bird so is it cooking with dual elements or just the top which would cause the top to be exposed to all the heat like an air fryer. If top only consider starting bottom side up for the first 30 or so minutes
Next time try basting the chicken a couple times while cooking. I baste with creole butter and get a beautiful golden skin every time. Plus the creole butter adds great flavor.
I thought your chicken looked good…I’ve only seen 1 other review on this outdoor smoker and I’m liking what I’ve seen so far…thanks for sharing your thoughts on it!
It does seem like a good device...
John. You marketed this grill for what it’s for. Like you said; this is best for when you want it away from your main grills. For example camping, tail gaining, cook outs etc. Please reach out to the manufacturers with your feedback; whether it’s good or lukewarm. I appreciate your efforts.
Low and slow is key when using the smoker feature . 230. Is ideal to use
I tried. 280. Came out mahogany dark brown. But very juicy an good. I am thinking 230 also. mine has the temp probe but I also used my Temp spike both held temps with in 6 degrees I could live with that.
Just did a pork butt (bone-in) at 225, and it took nearly 8 hours to hit 195F. I think 230 is gonna be my move going forward. I think their 250F suggested is a tad too high for low and slow.
Good to see ya John. You are being so nice. Dark is ok but it in unevenly dark in my opinion. Cutting it up before serving is what I would do so it is not so noticeably weird looking. I wonder if maybe just oil and no Lawrys?
Very good idea Cindy...I might try just oil soon... will let you know if so... thank you
Johnny I was waiting on ya man get worried when I don't see no videos
Thanks Desmond...I was hoping y'all was missing me...lol
Hi John, liked the video, I just got my grill also. I think the color you're getting from the chicken might be the seasoning that you are using. It's looks like the seasoning is burning. I had that happen to me while cooking.
I've had that happenbefore too but not with these seasonings and Temps...I cooked another whole chicken on my pellet grill last night same temp and seasonings and it came out golden
Maybe sugar in your rub is burning. I am a salt and pepper gal also the Woodfire cooks faster as it is smaller
Many cooks say to preheat it first even when using the smoke. During the if night period there is a lot of smoke. If you wait for add food the smoke is more even.
I smoke at the lowest temperature. A rarely eat chicken. I mostly use meat in it it does a great meatloaf.
There are two little notches on the front of the lid, one on front left and one on front right, at the bottom. You can put your thermometer wire there instead of bending it when you put it on the side. Not sure if you knew that or not
John, what about not putting the chicken or protein in during the high smoke time. LOWERING TEMP sounds fine too.
we get it, its dark, got it, we get it, its dark got it.
Yeah...I think I overstated that...lol... thanks for watching though
What is the name/brand of that beautiful 5 probe thermometer between the grills?
I think your referring to the "Meater" it only has 4 probes but the display you see is my tablet that they are connected to
I thought about getting this but then realized that I already have all of the featues except for the smoker on other devices.. perhaps Ninja will devote a smoker (cold/hot) only unit without the duplicate features in the future...
What is the name and where to get the probe reader between grills
Is there sugar in your rub? Looks to me like it's sugar burning, if not I don't know why. I don't use sugar in my rubs and it turns out fine , hope this helps 👍
Might want to try to add a little humidity in the oven by placing a small canister of water inside to lessen the dark skin results? To me it looks like outside is drying way too fast. Still, it looks delicious.
Maybe use their Temperature settings for the chicken but only use half a cup of pellets.
New drinking game. You have to take a shot every time he mentions, "its a little dark".
OK, so if this is a 1-1/2 hour cook I would think if you tent aluminium foil ovet the byrd after the first hour it would slow the coloring and still give a good cook. Have seen other reviews that mention this cooks faster than expected.
I think that would help for sure just have to be careful to not get it near the fan etc...
Try a brine and spatchcock 🔥🔥
put the chicken on after pellets have burned for about 10-15 minutes so not so dark.
Good idea...I might try that...
where do i get that temperature guide.
I got it on Amazon
Thanks for posting did not see much smoke that's what I am actor after
You’re getting deep in my wallet😂
I know the feeling...lol
I've smoked countless chickens and they're usually darker than that.
I do get that but as far as my pellet grills or my green egg... neither one does anything like that...I just did one night before last on my pellet grill and it was a light golden color so I guess I wasn't expecting that chocolate color
That is a good color for smoked chicken. If you don't want that much smoke or color, definitely don't put the chicken on until the ignition has completed and up to temp. I love my Woodfire for the ease and flavor. I have other smokers,but this is fabulous for weeknight meals. Good job. 👍
i am still on the ropes about buying one
I love the outdoor ability and as for smoking and air frying it does both as well as any other device I have... not a Pellet Grill though... it is a different animal and produces a different result...imho
If you see less smoke and pelets left.. Press and hold the wood fire button until it flashes to reignite
Can you post a link to that wide spatula?
I think I got it at Walmart but honestly do not remember
I just realized it says Wilton on the handle
I t looks dry…was it?
do the 375 but use the probe and have it cut off the cook time.
I haven't tried that... kinda like your other idea better
Had same thing happened to me...after hard start hit t4.47 it talks
Could you put a small turkey in there?
Not even close...5 pound chicken is about the max
John, I would rather watch your videos testing various products instead of watching the 30 minute infomercial on TV for any grill where everyone gets paid to say it's great.
Ninja's woodfire grill Cookbook is Broken! They should recall it! 🤣 Seriously Don't go by the times. Your food will be over cooked.
I haven't tried many but some of the thumbnails in the book got me wondering...lol
@@JohnSanders lol You got it! 🤣
Definitely this grill is phenomenal but you have to lower the temp and use a meat thermometer
Looks as dark as every other smojed chicken I've ever had. Lol. If its too dark why not place a piece of foil over it the last 30 mins or so....
Good idea!!
Get some better pellets. The Ninja brand are awful. Thanks for the video! Enjoy!
Ninja outdoor products have one big drawback, they are all electric. You need to have a plug close by and working power. I was in Florida when ian hit and we were without power for 2 weeks. Our propane grill saved my steaks and we used it to boil water, this grill would have failed. Next outdoor smoker should be a hybrid model that can run on gas or electric maybe add battery.
It’s not the smoke. You need to keep basting it with a mixture of chicken broth or bbq sauce and some water. Spray it or baste every once in a while.
Where do you camp where they have electric outlets that can power a 1700 watt appliance?
That is not camping.
When they make this propane powered with a battery to power the fan I'll call this a grill for camping.
I like it, but it's to small
dark meat should be 175.
Sorry, but it still looks horrible. But, how "moist" is it? Maybe another test run with 1/2 the pellets and a slightly lower temp?
That might be my next test with chicken
@@JohnSanders keep up the great videos! I am looking forward to you making some beef jerky in your air fryer sometime.
Looks great to me
You are a nice guy, but you wear me out listening to you for a length of time
Dude is way to scattered to watch
Ummm speak for yourself. I like my chicken dark...its called flavor
You talk way to much. You complained about how dark the chicken was at least six times. I just couldn't listen any longer.
That grill sucks. I would not pay any amount money for it.
Great smoker i use it all the time
Talks too much.
Too complicated for a chicken. Then clean the grill
Actually looks more complicated than he’s making it. Pretty easy and clean up is a breeze. Way better than cleaning a traditional smoker or grill. Thing with this grill is it cooks fast. You have to use a meat thermometer and start low and slow.
Way too much rambling.... I doubt having fewer pallets would make any difference. You said it tasted great, so leave it there. Looked ok to me.
Hey John , do you know if there is a smoke setting ? Could it be you could use half the pellets .once that layer of smoke hits , it probably doesn’t need much more smoke.
Am excellent question... haven't found a setting on smoke level but changing the amount of Pellets used is one of the things I mention in the video... and I am working on doing that soon... along with temp and time...I think too much smoke is easier to fix than not enough... thank you
Enjoyed watching your chicken cooking test kitchen video. Looks tasty. Thanks John