PERFECT PULLED PORK ON THE NINJA WOODFIRE GRILL
45,241
Published 2023-05-23
perfect pulled pork on the ninja woodfire. this grill is still amazing me with the food it can kick out.
affiliate links to ninja I was sent this grill for free.
tidd.ly/40Ws626
for everything kamado bono visit kamadokings.co.uk/?ref=Bbqlife
links are affiliate
All Comments (21)
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First bloke I've seen doing some UK cooks nice and simple for that I've subbed will check more of your stuff soon đź‘Śđź‘Ť
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They really do cook quick and give amazing results! That Pulled Pork looked amazing! Got a great gadget being manufactured for the Ninja!
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I've just bought one and it's fantastic, waiting for a trip to the farm this weekend to buy some good meats. Thanks for the vid!
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Had one bought for me, not used it yet but I’ll definitely be giving this ago!!
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We bought our ninja wood grill on Sunday and I we haven’t really tried it out yet, but I’m really looking forward to trying this pulled pork, you’ve made that look so easy, you’ve gained another subscriber 👍🏼
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Subscribed and liked. Great bark on that pork roast! I'm from "across the pond", as they say. Texas to be exact. I convert your temps from C to F with a conversion app in my cell phone as I watch your vids on the computer. Thanks for sharing your cooks. I'm starting to go ketovore. Content like yours is great for doing that! Keep up the good work chef of smoke. rocket
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Nice video. So can I cook using just the smoke function from start to finish if I want? Also, how much energy is used when using the smoke function or does it mainly use the heat from the wood for fuel?
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Great vid đź‘Ť did you wrap the meat after the rub or just leave it uncovered? Thanks
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Still getting use to hearing British accents talking about bbq and smoking meats lol
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Nice job!
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Great video, thanks mate! Another YouTuber does wrap the pork once it reaches 75 C probe temp. Then he bakes it like that until the probe hits around 95 C. But he sets the bake temp to 160 C, which isn't exactly slow cooking. What are your thoughts on this? Do you always stick to 120 C?
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Any advice on roasting/baking/smoking a large leg of lamb? Same as the pork?
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do you need to put more wood pelets in and start the smoker again or just one lot will do?
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@6:40 you mention wrapping in foil and then putting in a cool box but in the next scene where you start pulling it with the forks, it is steaming, is that the carryover heat or have you re-heated? Looking forward to trying this on my one, excellent video, thanks and I glad I am not the only one with neighbours like you describe!
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What was the smoke profile like? Is it mild compared to cooking on the komado
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Is the bake option same as air fry? Bought a brand new XL and it doesn’t have bake on it? Also do you not add more pellets after an hour as you only get an hour out of a smoke no? Thanks.
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Another awesome video it looked amazing, would you get away with smash burgers on this, would it get to a high enough temp
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Hi Tom, where do you get your meat? Im in gravesend and dont have any good butcher near me i know of... Great vid mate
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I'm finding 120 C too high for small cuts on my Ninja. Have you tried smoking with the Dehydrate settings, at 90 C? I don't know if the only difference is the temperature, or if the fan runs at a different speed (obviously with woodfire enabled).
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Good afternoon, I would like to know how many rounds of pellets are added to a roast.
