Ninja Woodfire Grill FAQ: Your Burning Questions Answered!

Love you videos as I live in the UK and just got my Ninja wood fire so am learning from your experiences than you.

Thanks for the info ..helps alot

I really appreciate your videos. I am not a content creator or a contributor. I ran across a product that I thought I would share. It is not cheap, but it is the best portable multipurpose table that works with the Ninja. It is the Sylvan Sport Dino o Max outdoor kitchen. It is an engineering marvel. I can have it set up and tore down in about 2 minutes.

Thanks for the confirmation about why the pellets might not light. I ran into this issue the other day and assumed it was due to the hopper not being full. Kind of wish the lighting element was at the bottom, for cases like I had where I had half the hopper full from a prior cook and was doing a short smoke. Still, I love this dang thing!

I want to thank you for the very helpful and informative videos for this grill. I recieved mine as an early father's day present and have been using it almost every day. It's been great to have such a resource starting out.

If you’re doing a long smoke, say three hours, you have to re ignite the pellets which causes “dirty smoke”. Would you recommend taking the meat off until this dies down and then continue cooking?

Great videos keep them rolling.

I have a question. What can you do with the 'Broil' setting? The manual doesn't address it and I see no videos using it

Have you tried baking anything? I have made smoked pork sausage in the oven hundreds of times. I normally put some water and apple cider in the bottom of the pan, 350 degrees and bake. On the Ninja, the casings get extremely dried out and it is not the same as a oven. I'm going to try it again, probaly at 250 degrees and hope for better results. Thank you for your receipes.

I agree about the pellets. I have a ton of variety for different uses. Overall I do prefer Kona brand but I do like some of the bourbon and charcoal pellets

My question is the Air fryer mode, Does it work the same as indoor Air fryers? Can I use it to heat up frozen foods? Please do a video on that mode.

Great info watched most of your posts well done ninja heat rises so thay made something that burns from bottom to top.😢

About the re-ignate You say that not add food when the ign process is running because the dirty smoke ( i know you right about that because my first try with chicken i do it i add the food before the ign the taste was like free someone form flame building So my question if i let the ign finish and wait a-bit to the Dirty smoke finish and then add the food but after 2 hours i need more smoke so i refill the palate and do ign again don’t i get dirty smoke and my food in that case 😮

Some great information. Especially about the pellets being ignited from the top. But I have a question. Is there any way to get the app to make "sound" when the temperature is reached? I like the app, but I have to watch it like a hawk because I can't figure out how to get it to notify me with sound. Thanks!

Pellets are hard to smoke, you need special rolling paper 😁😁😁😁😁😁

Does the fan operate at different speeds at different settings?

I have a question i stumbled upon today getting ready to use the grill. There is a build up of i guess resin from the pellets burning in the hopper area. Have you had to address this? I wondered if there is a risk of it catching fire if it builds up too much.

Great channel, my pro-connect got it's first use today. I did a 20 grill run with no food, this seemed to burn off all the smelly stuff nicely. Cooked some chicken on grill, spot on. Tried the same with pellets, filled to the top, almost, not quite to the top as you did though. After the ign sequence ended opened the lid and got all the white smoke. Popped the chicken in and it was still pumping out white smoke big time for the 10 min cook. The food tasted bitter and tar like, can still taste it now. My question is did you do a smoke run with no food when you first got it, maybe there is some manufacturing residue? Not sure that's the issue, I think it's the fact tons of white smoke was still being produced during the cooking phase, "dirty smoke"? Would appreciate any suggestions :)

One more question, no one ever does a video baking or roasting only smoking. Does it not bake as advertised?

Can you send me the link for the pellets you use on Amazon thanks Eddie👍🍺🍺