NINJA WOODFIRE OUTDOOR GRILL SMOKED PULLED PORK! Ninja Woodfire Grill Recipes!

I made pulled pork using the NWG recipe booklet when I first got the grill. It was pretty underwhelming. I tried out this recipe today, and WOW! I couldn’t believe how tender the meat was! Thanks so much, I bought your cookbook right after dinner and can’t wait to try more recipes!

Do you have anything for shrimp🙂

It's annoying to me that people are complaining about the talking between cooking. It's part of what makes these enjoyable.

CJ is right don’t follow manual listen to him for best results the Hawaiian Pulled Pork is fantastic.

Sorry if this has been asked before but are the temps quoted in Fahrenheit? As I’m in the UK the temps would need to be converted to Celsius…..just wondering? 👍🏻

Will orange juice do the same as pineapple juice?

Talk bro! Good information your giving I’m new to this

CJ, I recently bought a Ninja Woodfire Grill and your videos really helped me to get started cooking on it. I've had delicious results with pork chops and chicken thighs, but the pulled pork I made with your recipe/technique was nothing short of spectacular! Thanks!

I just got one of these off of Mac Bids for $2.00 they said it was damaged but it wasn't the reset just needed reset and it works like a dream. If you want to smoke anything a little longer once your pellets burn out add some more hold the ignition butting down for 3seconds and it will relight the pellets.
So I made ribs following your recipe I just turn down the heat to 220 and smoked them for 45 minutes longer basically a second burning of the pellet basket then wrapped and turned the temp up. They had more of a smoky taste but still not over powering.

When you smoked it for 2 hours did you re-apply pellets at the hour mark?

Thanks for all of your info. I follow every word you say. So, keep talking brother.

What glove/gloves do u wear pls?

Do you have to put more
Pellets in when your smoking for 2 hours

I have noticed that you typically bake (once wrapped) at more than 300F. Just wondering if you have tried baking at lower? Typically on a pellet grill I would be reluctant to go above 250. Just curious if there is a difference with this Ninja? Thanks for all videos..they have been really helpful.

Thanks CJ! Ours turned out great tonight!

I know the video is ten months old but you definitely do not talk to much! Your level of detail in your description is what makes you my go to ninja woodfire cooking vids!

I want those lined gloves

I wanna see you use the dehydrate function to make your own rub 👍 love your stuff; just ordered my Woodfire today

CJ I have to be honest. I didn’t have high hopes for success with your recipe… but can I just tell you I WAS SOOO WRONG! I’ve never been able to get good bark but I used your method and was amazed. The flavor is delicious too and my family can’t get enough! You’ve set the bar and we’re never going back! Thank you!

Also you don’t talk too much at all. 😂

Have you done country style ribs yet would love a video it will be my first dinner

Cj is the best

I love to hear you talk passionately! You’re not overtalking! Love your videos!

Thanks, I just got mine and will be using it soon, great videos, I will be trying a few of them.😊

Love your videos dude are you cooking in Fahrenheit?

You do not talk too much, I watch the videos to learn different techniques!

Thanks so much CJ - I think between you and the Ninja grill, life will take on a new fun element. Keep the good videos coming🙂

Question: New to this whole smoker thing. I’d read and heard that putting your protein in the same time you fire up the pellets can cause overkill on the Smoke Flavor, but I would imagine that this is such a large piece of meat, that it might not matter.
Is this true in this particular case?
Are their certain proteins, like wings, where you should wait to the heavy smoke dissipates before adding your food, or should you ALWAYS add the food at the very beginning of the cook. Thanks, in advance for any and all responses.

Do you recommend doing a dry brine with this or no? How would you do more of a traditional bbq pulled pork as well? I’m doing your recipe this weekend but cutting it in half and doing a traditional one at the same time. I have friends that do not like pineapple or that sauce (I know, they’re wrong 😂)

What if you don't have the bake setting? Should I air fry or transfer to my oven?

Love the channel. Have been doing some from your ebook have u one for pork belly burnt ends ?

I was the hero at the Luau party with this recipe. Thank you, CJ!

CJ, I have to cook 3 pork shoulders at a campout for a large group. Can I fit (2) 4lb buttes at one time? Will they fit?
Hopefully, if I copy you, my assigned meal night will be a hit! Wish I could find a smaller pork powder.

Made that pulled pork so good, thanks, tender ,juicy, better than i expected. You obviously know what you're doing

HEY C.J. - Don't worry about the talking too much stuff. I am using all your vids to help me cook on my Ninja, so thanks and keep up the great vids. You rock man!

Where do you get those heat-resistant gloves that look rubber on the outside? Are they washable? Love your videos. I never tried BBQing or grilling until the last few weeks with the Ninja Woodfire Outdoor Grill. I'm glad I found your videos before it arrived as I feel I've been more successful using it than I would have been otherwise. So thanks a bunch for that.

My first pulled pork in the ninja today. Glad i found you man!

I used the smoker function for the first time today, is the smoke supposed to be rolling heavy throughout the whole cook time or just in the beginning? Mine smoked heavily at first, then it seemed to die down (the smoke) and I noticed it lowered the fan speed. Is this normal?

I had pineapple served just like the meat at a Brazilian steakhouse - on a skewer and sliced off. Do you think this could be replicated on the Woodfire grill somehow? If you could think of a way it may make a good video CJ. I've thought about slicing a whole pineapple in half and cooking standing in the basket but can't think how to get the grilled effect from a shawarma machine. I think adding smoke to it could be interesting too.

I am going to purchase this grill - how long should I braise an 11 lb bone in pork butt?

New follower. We have just been using our foodie for burgers. Sunday I did your ribs and they turned out so good. Today I’m putting a pork butt on there. Fingers crossed.

Hi, I'm from Germany and would like to try Pulled Chicken with the Ninja but don't know what part of the chicken would be best or how long it would take. Can you probably do a Pulled Chicken video please?

Thanks CJ, I watched most of your videos before purchasing the wood fired grill and came back to this one before attempting my 1st attempt at pulled pork! I used different seasoning and used your method over Maddie & Kiki version which I almost did but braising seamed like the way to go!
The aroma,taste, texture and color was perfect.Simply amazing that bone fell off when I started to picked the roast up!The meat was so good you could eat without barbecue sauce!
Also that temp spike you recommended was awesome! Great features on the temp spike! I may buy another as long as they don’t interfere with each other while cooking other cuts of meat at the same time! Keep the videos coming!!!

Ribs

Thanks for these very helpful 👍

Hi, I just wanted to know if the Japanese Barbecue sauce is spicy or hot? Thanks, great video.

Late to the game... If I wrap it after 2hrs do I need to sauce it? I I'd rather have people sauce up on their own

Like all the information

I found pellets form BBQ Toro (applet wood) which are not as hard pressed as regular ones, the result is that they burn a lot slower, they don't give you the heavy duty white smoke at the beginning either only a light smoldering starting slowly until 30 mins. in. They lasted over 2 for one fill.