@@wareyboy1483 thank you, sir. You are too kind 😊 Next time we get together, I’ll make sure we do a cookout so legendary that poets will write about it for centuries to come 🤠
M8 would you say that this grill is the perfect compromise for someone living in a flat with a balcony? My only concern is having nosy neighbours that complain due to the smoke. Have you tried smoking a a brisket or a roast? Cheers and thanks for vid, steak looks scrumptious
@@Globoglobitos hello! Thanks for the question, and for your kind comment on the steak 🤠The Woodfire is definitely an option for a person living in a flat with a balcony. While it’s not strictly ‘portable’ it is small enough to move short distances pretty easily. It does produce a decent amount of smoke though (if you use the woodfire function), so if your neighbours are prone to complaining, this could be something you’d want to consider. That said, using the woodfire function is optional for most settings. I’ve done a couple of briskets (flats and point ends, as it’s not really big enough for a whole brisket). The first one wasn’t great, but that was entirely my fault. I was very happy with the second one. It’s never gonna be as good as a charcoal or wood smoker, but the flavour was decent, and I was very happy with the texture. We’re doing a video in a few weeks on the smoke functionality where we do a couple of briskets in the woodfire, so there’ll be more details in there 😊 I’ve also roasted a whole chicken, a few pork loins, and some turkey breast joints, and I can honestly say it is the best roasting tool I own - better than the fan oven in our kitchen. We did a video on roast potatoes in the woodfire recently as well, so feel free to check that out if you like. Hope this helps, and happy smoking! 🤠
Great looking steak, cheeky question no offense meant, was this the first cook on the ninja, just that inside the lid is so clean, if it's not, how's do you clean yours, i bought one a couple of weeks ago and it's pitted to the point of despair for me, thanks.
@@alanpalmer3003 Thanks! No offence taken my friend, and a good question. It wasn’t our first cook on the Ninja, but it was an early one (our third or fourth I think), and at that point we had not used the woodfire smoking function at all. Fast forward a few weeks, and we’ve probably done around 50 cooks on it now, many with smoke, and I totally understand what you mean by the build up on it 😱 Some folks say it’s just seasoning though. I’m going to do some research and find out whether this is true, and how best to clean these devices. Then we’ll put out a video on how to clean it, as it seems to be a bit of a mystery at the moment😊🤠
@@davebennett2482 it’s groundnut oil. I am trying to move away from seed, nut, and vegetable oils, but I have yet to find a suitable alternative that has a high smoking point, and is liquid enough to be sprayed at room temp.
@@davebennett2482 quite right 🤠 I’ve had some silicon ones scorch when the grill’s at a high temp though. Perhaps ceramic tongs are the way, but when I search for these, all I get is tools for curling hair! 🤣
Need some of that!
I've eaten enough of this guy's food to know he is a true legend!
His food is on point every time!
@@wareyboy1483 thank you, sir. You are too kind 😊 Next time we get together, I’ll make sure we do a cookout so legendary that poets will write about it for centuries to come 🤠
M8 would you say that this grill is the perfect compromise for someone living in a flat with a balcony? My only concern is having nosy neighbours that complain due to the smoke.
Have you tried smoking a a brisket or a roast?
Cheers and thanks for vid, steak looks scrumptious
@@Globoglobitos hello! Thanks for the question, and for your kind comment on the steak 🤠The Woodfire is definitely an option for a person living in a flat with a balcony. While it’s not strictly ‘portable’ it is small enough to move short distances pretty easily. It does produce a decent amount of smoke though (if you use the woodfire function), so if your neighbours are prone to complaining, this could be something you’d want to consider. That said, using the woodfire function is optional for most settings.
I’ve done a couple of briskets (flats and point ends, as it’s not really big enough for a whole brisket). The first one wasn’t great, but that was entirely my fault. I was very happy with the second one. It’s never gonna be as good as a charcoal or wood smoker, but the flavour was decent, and I was very happy with the texture. We’re doing a video in a few weeks on the smoke functionality where we do a couple of briskets in the woodfire, so there’ll be more details in there 😊
I’ve also roasted a whole chicken, a few pork loins, and some turkey breast joints, and I can honestly say it is the best roasting tool I own - better than the fan oven in our kitchen. We did a video on roast potatoes in the woodfire recently as well, so feel free to check that out if you like.
Hope this helps, and happy smoking! 🤠
Looks delicious 🎉
Thanks, I was pleasantly surprised by how accurately to the Ninja cooked it! 🤠
@@ThePitWizard it does seem really good from what I’ve seen 👏🏻
Great looking steak, cheeky question no offense meant, was this the first cook on the ninja, just that inside the lid is so clean, if it's not, how's do you clean yours, i bought one a couple of weeks ago and it's pitted to the point of despair for me, thanks.
@@alanpalmer3003 Thanks! No offence taken my friend, and a good question. It wasn’t our first cook on the Ninja, but it was an early one (our third or fourth I think), and at that point we had not used the woodfire smoking function at all. Fast forward a few weeks, and we’ve probably done around 50 cooks on it now, many with smoke, and I totally understand what you mean by the build up on it 😱 Some folks say it’s just seasoning though. I’m going to do some research and find out whether this is true, and how best to clean these devices. Then we’ll put out a video on how to clean it, as it seems to be a bit of a mystery at the moment😊🤠
what is the spray you use?
@@davebennett2482 it’s groundnut oil. I am trying to move away from seed, nut, and vegetable oils, but I have yet to find a suitable alternative that has a high smoking point, and is liquid enough to be sprayed at room temp.
would suggest not using metal tipped tongues on the griddle plate
@@davebennett2482 quite right 🤠 I’ve had some silicon ones scorch when the grill’s at a high temp though. Perhaps ceramic tongs are the way, but when I search for these, all I get is tools for curling hair! 🤣