Wings on Ninja


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
So, I had a redux of smoke/ air fried wings last night. My first try was ummm less than memorable and the remainder along with all the uncooked ones ended up going in the trash. Not because of the Ninja but the horrible pre-marinade on them. Yesterday, found some plain wings at our little in town shop.
Gave them a go with the Ninja. Quite a nice job. Next go around they'll get higher heat and maybe a shorter cook. Thinking maybe 425 at 20 min.
 
Josh Dekubber said:
The more you talk about that little ninja XL the more I'm thinking about giving it a shot. I've been keeping an eye out on the used market. From everything that you've shared so far it seems like a really cool versatile unit.
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That's just it. It's really more good than you would expect. This seems to be the way with Ninja products. This thing is no exception. And considering I only gave $200 and it was literally still brand new, I'm even more pleased. I think what you will likely find more of on the used mkt is the smaller version. Which would be fine but, it does not have the dual probes, cold smoke, or Bluetooth/WIFI options. But, it still performs quite well.
Honestly I figured I would not like it and simply resell it. well, no way Jose'
 
LMichaels said:
That's just it. It's really more good than you would expect. This seems to be the way with Ninja products. This thing is no exception. And considering I only gave $200 and it was literally still brand new, I'm even more pleased. I think what you will likely find more of on the used mkt is the smaller version. Which would be fine but, it does not have the dual probes, cold smoke, or Bluetooth/WIFI options. But, it still performs quite well.
Honestly I figured I would not like it and simply resell it. well, no way Jose'
Click to expand...
The XL definitely looks to be the way to go.
 
To clarify: this is the model that sells for $449 new on Amazon? Don't know that I have a use case, but could see it coming in handy on a rainy day where I could just fire it up under cover on the front porch. 😊 Seems like a nice piece of gear.
 
LMichaels said:
Currently using it on our small patio table. Until I find something else to use. But right now that is going to take a back seat since I got a somewhat bad result from a recent med test. Now I am juggling that mess in my mind :unsure:
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Well Im very interested in all your results with the woodfire XL because I'm only going off your review.
 
Josh Dekubber said:
Well Im very interested in all your results with the woodfire XL because I'm only going off your review.
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I just took some beef back ribs off of it. While not terribly hungry due to the mess going on in my mind. But I will say, the one I ate was delish. Will I say it cooks better than my actual pits? No. I would never go that far. But I will say it is a great stand in for the pits. It turns out really high quality results. But "different" results not better results.
One thing I have noticed and I really have to learn to adjust my technique to. Is seasonings. As many know on beef (well most meats) I am a salt and pepper guy. It seems when I cook (smoke) on the Ninja seasoning seems to "hang on to" the meat more. Like I am terribly over salting in particular. I can't place why this is. Maybe it's the speed the Ninja cooks with. If I cook these beef ribs on the pits at 250 they're in there for quite a long time. This thing is WAY faster. Taking only 1/3 to 1/2 the time of the pits. So perhaps the meats don't have time to "sweat" the seasonings off as they would when cooking on the pit? IDK how to explain it. So I REALLY need to learn to adjust downward how much seasoning I put on.
But suffice to say I highly recommend it (the Ninja)
 
LMichaels said:
I just took some beef back ribs off of it. While not terribly hungry due to the mess going on in my mind. But I will say, the one I ate was delish. Will I say it cooks better than my actual pits? No. I would never go that far. But I will say it is a great stand in for the pits. It turns out really high quality results. But "different" results not better results.
One thing I have noticed and I really have to learn to adjust my technique to. Is seasonings. As many know on beef (well most meats) I am a salt and pepper guy. It seems when I cook (smoke) on the Ninja seasoning seems to "hang on to" the meat more. Like I am terribly over salting in particular. I can't place why this is. Maybe it's the speed the Ninja cooks with. If I cook these beef ribs on the pits at 250 they're in there for quite a long time. This thing is WAY faster. Taking only 1/3 to 1/2 the time of the pits. So perhaps the meats don't have time to "sweat" the seasonings off as they would when cooking on the pit? IDK how to explain it. So I REALLY need to learn to adjust downward how much seasoning I put on.
But suffice to say I highly recommend it (the Ninja)
Click to expand...
I appreciate all the information you have given on this particular unit. I'm always open minded and looking to try new things.
 
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