This review dives into the capabilities of the Ninja Woodfire gas grill, putting it to the test with a classic smoked brisket. Unlike traditional smokers, the Ninja Woodfire offers a gas-powered approach to smoking, promising convenience without sacrificing flavor. This experiment aimed to determine if this innovative grill could deliver a tender, smoky brisket, despite its unique three-burner system and pellet-based smoking mechanism. The review details the entire process, from initial setup and temperature control to the final product and its overall quality.The author meticulously documents the challenges and successes encountered during the cook, including inconsistent smoke output and the need for pellet refills. This hands-on account provides a realistic assessment of the Ninja Woodfire's performance, highlighting both its strengths and weaknesses. Ultimately, the review aims to answer the crucial question: Is the Ninja Woodfire a viable option for smoking enthusiasts seeking a convenient alternative to traditional smokers? The results and final verdict are revealed within.
Pros And Cons
- Doable for cooking brisket
- Easy to fire up (gas grill)
- Inconsistent smoke production
- Pellets sometimes catch fire
- May not produce a smoke ring
Read more: 10 Best Commercial Charcoal Grills: A Buyer's Guide
Early Morning Brisket Prep
The morning started early, a crisp 31 degrees. The plan? To smoke a brisket flat on the Ninja Woodfire gas grill – a challenge I was eager to undertake. This wasn't your typical smoker; this was a gas grill with a twist.
The Ninja Woodfire boasts a three-burner system, but only one control dial. This meant a low-and-slow approach, aiming for a steady 225 degrees Fahrenheit. I opted for a robust pellet blend to enhance the smoky flavor.
Grill Setup and Ignition
Before firing up the grill, I prepared a Weber drip pan with about ¾ inch of water underneath the grates. This helps with cleanup and adds moisture. The vent had to be open; otherwise, the grill wouldn't ignite.
Ignition was simple: push in the igniter button, hold it near the pilot light, and watch the flame catch. Once lit, I set the dial to the low-and-slow setting (200-300°F), aiming for 225°F. The middle burner fired up.
The Cook: Maintaining Temperature and Adding Pellets
The initial smoke was impressive, but the Ninja Woodfire's pellet system proved a bit temperamental. Sometimes the smoke output was inconsistent, and on occasion, the pellets even caught fire.
Adding pellets during the cook was necessary to maintain the smoke. I refilled the hopper twice using a small measuring cup. Despite these minor hiccups, the grill held a steady 225°F for a significant portion of the cooking time.
Results and Final Thoughts
After five hours, the brisket had developed a beautiful color. Internal temperature reached 146°F, indicating it was in the stall. I wrapped it to finish cooking.
The final product was tender and pulled apart easily, but the smoke ring was minimal. While not the best brisket I've ever had, it was undeniably the best I’ve cooked on a gas grill. The Ninja Woodfire’s potential for smoking is promising, although some consistency issues with pellet burning need addressing. Overall it's a viable option for those seeking a more convenient way to smoke.
