r/ninjawoodfire

Smoked ribs ninja woodfire

95⁰ C for 2.5h

Mustard binder with smokehouse rub.

After 2.5h honey and butter rub and wrap in aluminium foil for 30 minutes.

Remove wrap and rub Jack Daniels bbq sauce and leave it for 20-25min for glaze . Serve with cold beer or red wine. Thanks enjoy

Hey all, my cousin has moved to Australia and he gave me his ninja woodfire XL. Im just having a look at cleaning it now and looking for some advice.

Is it ok to spray cleaner into the fan? Seems it look grotty in there, and what cleaner does everyone recommend?

As for running it after a clean. Does everyone run a hot air fry or grill before cooking after clean?

Thank you in advance!

I have a Lidl dupe of the Woodfire and am thinking to upgrade to the real deal. However, I'm wondering if the Ninja shares what I think is an odd functionality quirk with the Lidl copy... As you can clearly see from above instructions, on the Lidl grill when you close the lid the grill plate shuts down and cooking is via heat from the top element. I would have thought you'd get a better flavour by frying on the grill plate with the lid down to capture the smoke?

Edit: thanks for replies... Seems like Lidl got the functionality wrong in their version! Looks like I'll have to buy the real thing.

Made some pizza today that turned out quite good. Dough is 64% hydration and 2% yeast and salt.

First one is bacon, onion, and Danablu cheese; second is pepperoni; last one is half cheese half Hawaiian. All with a light layer of tomato sauce.

Loving the oven for pizza!

I made 3 pizzas tonight on my new Woodfire Outdoor Oven. I preheated for 30 minutes and used the Neopolitan setting at 700 F. The timer was set for 3 minutes each time but I got them out a little early because they were starting to char. They all looked fantastic and tasted good but were a little doughy and undercooked in the middle. I used 16 oz packages of store bought dough. Could it be too much for a 12 inch pizza? The picture is of the last one I made and I took it out at 2:30 so it wasn’t as charred on top as the first 2.

225°f for 30 minutes- this stuff is addicting. Anyone else ever tried this on their woodfire?

Hi curious if anyone has done something like on this ai created image I’ve created. Not purchased the bbq yet as I’m toying with the idea of having some sort of shelf that I can sit it on just outside the kitchen ( yes the bbq is the wrong way around but that’s ai for you 😁)

Heya,

Looking to buy a second hand Ninja Woodfire - £175 - but the 4th pic of the underside fan looks pretty grotty. Is this after normal use or do you think i should avoid?

Thanks a lot for any advice

I am looking for recipes on how to smoke pork belly, but all the recipes are with the rind still on the pork belly.
I want it to be tender and taste really smoked.
Any tips on how to do that?