When it's cold, I preheat my Woodfire BEFORE lighting the pellets. I put the pellets in the hopper (so they get preheated too) and give it 15 mins on "Bake" at 250. Then I turn it off, put the food on, and select "Smoke". With warm pellets in a warm grill, it goes straight to thin white smoke -- with no thick white smoke at all.
Every time I want to use the Ninja Woodfire, I look to see if you have a video for what I’m making! Thanks for helping us all out!! I just made these and they turned out perfect!
97.3K.... We getting there.... We used to make those drumsticks on a gas grill at the community pool.... Good stuff!!! Very good.... Sauce and Uncle Steve's - Good combo
This is great for Jamaican Jerk Chicken! I got this grill with points earned at my job so I went ahead and splurged on the stand that goes with it. It is an amazing set up! I live on a third-floor balcony and can only have electric appliances. Electric grills, not a fan. This bad boy is the closest thing you’ll ever come to a true grill/smoker/air fryer. Love it! Thanks for posting this CJ this covers the basics that we need to know.
My first time using the ninja XL wood burning grill. Chicken legs for the grandkids, chicken breast for us the grandparents. Will be following your recipes. Thanks even my grandkids are watching the videos and have a list of what they want me to cook on our new grill. looking forward to getting the spices you have on the your cooking shows.Thanks
You're the man, CJ. I haven't seen you cook a meatloaf on the NW grill yet. I do it on mine all the time, and it's insanely good. You haven't lived until you've made/eaten a smoked meatloaf.
I've been watching your videos on the Nina Woodfire and I'm really impressed with it. All the food you've made on it has turned out awesome and these bbq chicken legs are no different. ASMOKE sent me their AS350 and I can't wait to try it out...a portable pellet smoker what??? Should be a good cook fingers crossed. You're inching closer to 10K bud...you'll get there no problem 🙂
I have the same grill and your videos have showed me how to use my grill well. I’m used to gas and charcoal so there is a learning curve. I burnt some wings today but the flavor was there.😂
@@michellewest5611 thank you very much, i am going to try doing those this weekend! Did you simply use the smoker function right? No grill function for those, correct? Thanks in Advance!
Have you tried cold smoking all your meats before cooking? The ninja lets you cold smoke as well. Turn temp all way down to cold and ignite the smoker.... double smoked meat.
Excellent videos, Im a noob at all this smoking and, just wondered could you cook at a lower temperature so they take longer to cook so they are in the smoke for longer getting more of a smoked flavour? Thanks
@CookingWithCJ Thanks 😀. I tried it but I think my pellets went out mid cooking as when they were done the pellets were just simmering lightly and hardly burned any of them away, more or less had a full hopper of pellets left 😞
What kind of table do you put the grill on? Do they sell a stand? Also just curious why they use pellets instead of flavored wood chips? And thanks for the great video.
My defective grill plate enamel finish is peeling off. No warranty on the grill plate. Be sure and buy from a brick and mortar store where you can return the unit. Other than I like the wood fire. Be prepared to spend some time learning how to use it. CJ has some good ideas but they will need to be tailored to your taste.
@@CookingWithCJand @quickscoper39 Tonight will be my 3rd cook on the Cuisinart cherry rum pellets and I have been very satisfied. Though they were over powering when I did boneless beef short ribs.. when let go through the ignition process.. but I. Gonna try a recommendation by another follower.. said warm the pellets up with the grill.. then hit ignition the poster said it didn't do the heavy white smoke. We will see.
Did some chicken let/thigh quarters last night following your method. I started basting my sauce (I like sauce) at an IT of 160 and I flipped them once during saucing then back over to the original side for final sauce/sear. Took off at an IT of 180. The chicken was perfect. I'd use the F word followed by good to describing the cook. Total cook time was 55 minutes.
@@platniumtonguebout to give that a whirl mixed with another comment about preheating grill with pellets in it first before hitting the smoke.. will let y'all know how it turns out.
I am doing thighs on cherry rum pellets.. I did some wings last week and then tossed them in flour and cornstarch and seasonings and flash fried them.. I ate the whole pack I cooked minus 3 drummies.. lol.
I really like watching your videos. I follow along with your instructions and I have had great results, especially with the pork belly! I can't eat it myself anymore, but my family really loved the pork belly. Which brings me to another subject. I was 5' 10" and 270lbs when I had my first heart attack. Two more after that for a total of 3, the last one in 2020 has forced me to drop the beef and pork. With that in mind, I wanted to reach out to you to consider dropping some weight so you can live longer. I'm sorry if I'm getting personal, but you seem to be where I was 8 years ago. I cooked a lot, ate a lot and it almost killed me.
@@CookingWithCJ thanks for the reply CJ, can I ask you a question - my pellet compartment is really tacking up with tar from the pellets and the humid vapor only after a few cooks, barely managed to pry it open as it was properly stuck. are you having similar problems and if so, what to do?
My Guy!!!!!!! I’m cooking like a champ on my Woodfire because of you. Keep the vids coming
When it's cold, I preheat my Woodfire BEFORE lighting the pellets. I put the pellets in the hopper (so they get preheated too) and give it 15 mins on "Bake" at 250. Then I turn it off, put the food on, and select "Smoke". With warm pellets in a warm grill, it goes straight to thin white smoke -- with no thick white smoke at all.
Right on. Thanks for the tip.
Every time I want to use the Ninja Woodfire, I look to see if you have a video for what I’m making! Thanks for helping us all out!! I just made these and they turned out perfect!
Awesome! Thank you!
CJ, have you considered doing a recipe book for the Ninja Woodfire? I think a lot of people would want to buy one.
Yeah it’s in the planning stages. It’s a bit of work to get done.
I would buy that!
I would buy enough his cookbooks
to give as Christmas presents! Love CJ’s channel!
@@CookingWithCJ Cant wait!
The only time I can say my 🥷 without it meaning something else lol thx for the recipes !
97.3K.... We getting there.... We used to make those drumsticks on a gas grill at the community pool.... Good stuff!!! Very good.... Sauce and Uncle Steve's - Good combo
Thanks brother! It’s taking too long! Can’t wait to party on the 30th! And 31st!
Nice! These look fantastic, and you reminded me to do an Uncle Steve's order!
Thanks Matt! Cheers bro
Thank you for sharing, I just subbed to your channel. Keep the videos comin'!!
CJ you’re the man. Your spot on recipes make the Ninja Woodfire grill worth it. This was another perfect hit !!!!! Thanks
Thank you!! ❤️
Looks great! Very impressive machine.
Thanks brother
Another Banger CJ! 😋😋😋
Appreciate ya Miss Lisa!
This is great for Jamaican Jerk Chicken! I got this grill with points earned at my job so I went ahead and splurged on the stand that goes with it. It is an amazing set up! I live on a third-floor balcony and can only have electric appliances. Electric grills, not a fan. This bad boy is the closest thing you’ll ever come to a true grill/smoker/air fryer. Love it! Thanks for posting this CJ this covers the basics that we need to know.
Right on! Thanks!
My first time using the ninja XL wood burning grill. Chicken legs for the grandkids, chicken breast for us the grandparents. Will be following your recipes. Thanks even my grandkids are watching the videos and have a list of what they want me to cook on our new grill. looking forward to getting the spices you have on the your cooking shows.Thanks
That’s awesome! Thank you!!
gorgeous looking "goooood eeeeeeating", looks like my next meal, cheers V!
Thanks much! Appreciate ya!
My legs were perfect, thanks for your videos, ❤
Awesome! Thanks!!
Just ordered the Thermopro. Thanks for discount.
Right on! Thank you!
You're the man, CJ. I haven't seen you cook a meatloaf on the NW grill yet. I do it on mine all the time, and it's insanely good. You haven't lived until you've made/eaten a smoked meatloaf.
I’ll try to get it done this week! Thanks!
Have you tried the cold smoke function
Have to try that..
great cook
Thanks brother!
Just bought the instant read! Hopefully it helps out. Love your tips for the smoker
Thank you!
I've been watching your videos on the Nina Woodfire and I'm really impressed with it. All the food you've made on it has turned out awesome and these bbq chicken legs are no different. ASMOKE sent me their AS350 and I can't wait to try it out...a portable pellet smoker what??? Should be a good cook fingers crossed. You're inching closer to 10K bud...you'll get there no problem 🙂
I’ve been wanting to try that Asmoke, but they never reached out. Gotta dig a portable smoker.
100k is definitely in site CJ. Great looking chicken legs!! 👊🏼😋🍻
Thanks brother!
Ma man CJ really know how to season some meat food come out A1 every time 😋
Thanks brother. Cheers
What's the time that you had them sitting in there??
I have the same grill and your videos have showed me how to use my grill well. I’m used to gas and charcoal so there is a learning curve. I burnt some wings today but the flavor was there.😂
😂 Definitely a learning curve.
Man FIRE food 🎉
Cheers
Today is my first time using my woodfire grill cooking drumsticks. I'm praying they turn out well.
How did it go? New user here too
@lorenzor4787 My drumsticks turned out so good, and they were smoked very well.
@@michellewest5611 thank you very much, i am going to try doing those this weekend! Did you simply use the smoker function right? No grill function for those, correct? Thanks in Advance!
@@lorenzor4787 yes, smoker function only.
@@michellewest5611 thanks again, gomma try it tomorrow (unsure if putting BBQ sauce last 5 minutes as i dont have the one CJ used)
Have you tried cold smoking all your meats before cooking? The ninja lets you cold smoke as well. Turn temp all way down to cold and ignite the smoker.... double smoked meat.
Excellent videos, Im a noob at all this smoking and, just wondered could you cook at a lower temperature so they take longer to cook so they are in the smoke for longer getting more of a smoked flavour? Thanks
Thank you! Yes you could do that.
@CookingWithCJ Thanks 😀. I tried it but I think my pellets went out mid cooking as when they were done the pellets were just simmering lightly and hardly burned any of them away, more or less had a full hopper of pellets left 😞
What kind of table do you put the grill on? Do they sell a stand? Also just curious why they use pellets instead of flavored wood chips? And thanks for the great video.
I just use my work benches outside. But they do sell a stand for it. It’s build for pellets, not sure why not the wood chips.
Tailgate. Lol
I don’t see the link for the thermometer CJ. Can you post it again? Also, post for Steve’s & any money saver links you have would be awesome!
They’re all linked in the video description. Hit more or show more under the video.
Make that cook book.
I have two for the Woodfire done. E-cookbooks.
I am leaning towards getting a red one.
They look cool in colors.
My defective grill plate enamel finish is peeling off. No warranty on the grill plate. Be sure and buy from a brick and mortar store where you can return the unit. Other than I like the wood fire. Be prepared to spend some time learning how to use it. CJ has some good ideas but they will need to be tailored to your taste.
What brands do you recc for pellets ive been using the ninja ones but i heard you can use any
I’ve used pit boss and treager pellets.
@@CookingWithCJand @quickscoper39
Tonight will be my 3rd cook on the Cuisinart cherry rum pellets and I have been very satisfied. Though they were over powering when I did boneless beef short ribs.. when let go through the ignition process.. but I. Gonna try a recommendation by another follower.. said warm the pellets up with the grill.. then hit ignition the poster said it didn't do the heavy white smoke. We will see.
That really is a rad temp pen
Thanks bro!
Can you fit more than 6 or does it interfere with smoking and cooking time?
Oh yeah, there is room for more, I just cooked what came in the package.
Those legs look AMAZING!
Thanks uncle Steve! Appreciate ya.
Was that set at tge grill setting or airfryer?
Grill set on high
@CookingWithCJ grill or smoker? You put it on smoker at 350..
Would you do thighs real similar?
Yeah I would.
Did some chicken let/thigh quarters last night following your method. I started basting my sauce (I like sauce) at an IT of 160 and I flipped them once during saucing then back over to the original side for final sauce/sear. Took off at an IT of 180. The chicken was perfect. I'd use the F word followed by good to describing the cook. Total cook time was 55 minutes.
Awesome!!
Leg quarters, I like my meat medium well for as Steaks so what be a good temp time for quarters?
@@platniumtonguebout to give that a whirl mixed with another comment about preheating grill with pellets in it first before hitting the smoke.. will let y'all know how it turns out.
I am doing thighs on cherry rum pellets.. I did some wings last week and then tossed them in flour and cornstarch and seasonings and flash fried them.. I ate the whole pack I cooked minus 3 drummies.. lol.
Are they front or rear legs?
Definitely rear
One of each...😂
I really like watching your videos. I follow along with your instructions and I have had great results, especially with the pork belly! I can't eat it myself anymore, but my family really loved the pork belly. Which brings me to another subject. I was 5' 10" and 270lbs when I had my first heart attack. Two more after that for a total of 3, the last one in 2020 has forced me to drop the beef and pork.
With that in mind, I wanted to reach out to you to consider dropping some weight so you can live longer. I'm sorry if I'm getting personal, but you seem to be where I was 8 years ago. I cooked a lot, ate a lot and it almost killed me.
Hähnchen braucht kein Thermometer . Wer das Fleisch nicht auf den Punkt bringt . . . . . Naja
I was always told chicken is safe at 73c/165f, does it really need to go to 190 for any particular reason?
I just like it a little over on my dark meats. Just personal preference.
@@CookingWithCJ thanks for the reply CJ, can I ask you a question - my pellet compartment is really tacking up with tar from the pellets and the humid vapor only after a few cooks, barely managed to pry it open as it was properly stuck. are you having similar problems and if so, what to do?