NINJA OG850UK Woodfire Pro XL Electric BBQ Grill and Smoker User Guide

NINJA OG850UK Woodfire Pro XL Electric BBQ Grill and Smoker User Guide

SCAN HERE for tips, how to videos and more recipes

Please make sure to read the enclosed Ninja Instructions prior to using your unit.

www.ninjatestkitchen.eu

WHAT’S IN THE BOX

GUIDE TO CONTROL PANEL

CLEANING INSTRUCTIONS

Allow unit and accessories to cool before moving unit and removing any accessories.

STEP 1

Remove built-in thermometer (if used) and wipe down with a damp cloth.
NOTE: The thermometer and holder are hand-wash only and should never be immersed in water or any other liquid.

STEP 2

Remove smoke box and safely discard all cooled contents after each use. Use a wire brush to remove extra build up after every 10 uses. DO NOT use liquid cleaning solution on the smoke box.

STEP 3

Carefully remove cooled grease tray from back of unit and safely discard grease contents after each use. Hand-wash grease tray in warm, soapy water.

STEP 4

Wipe down the inner lid with a damp cloth after each use to remove grease and deodorise unit. Remove grill plate and crisper basket (if used) after each use and hand-wash with warm, soapy water.

For best results, performance, and flavor, we suggest to use Ninja Woodfire Pellets. Ninja Woodfire Technology is meant to be used exclusively with Ninja pellets, as other brands may cause ignition issues and unsatisfactory results.

TIPS & TRICKS

No need to refuel while cooking, just throw 1 full scoop of pellets into the smoke box and the grill does the rest.

Certain foods like vegetables may absorb more smoky flavour than others.

We do not recommend using Ninja Woodfire Technology with frozen foods.

Wood ash is an excellent source of nutrients for plants. To use in your garden, lightly scatter ash (once cooled) on the soil or add it to your existing compost.

QUICK START GUIDE

Using the Grill, Air Fry & Roast functions

QUICK START GUIDE
Using the Smoker function

HELPFUL TIPS FOR OPTIMISING SMOKY FLAVOUR

• For optimal smoke flavour, keep ingredients cold before putting them on the grill and minimise the time the lid is open when adding or flipping food.
• We recommend not to use any oils or non-stick sprays when smoking because smoke will not adhere to the food as well.
• Smaller food loads such as vegetables and minced meat absorb more smoke.
• If you want to add more pellets, pour in another full scoop of pellets after the first batch has completely burned. Press and hold WOODFIRE FLAVOUR TECHNOLOGY for 4 seconds to ignite the smoke box of pellets. DO NOT re-fill more than 2 times.

COOKING WITH THE PROBE

NINJA BEEF COOKING GUIDE
Everyone’s idea of cook level differs. This guide shows you what you can expect from each of our preset beef settings.

NOTE: Beef Cooking Guide is based on sirloin steak.
Using different cuts of steak and different sizes can alter the outcome.

HOW TO PLACE THE PROBE

For complete probe instructions, see your Ninja® Instructions on page 10.

DO NOT use the probe with frozen protein or for cuts of meat thinner than 2cm.

COOKING WITH THE PROBE

The Smart Cook System and probe continuously monitors cook level throughout the cooking process, unlike a traditional instant-read probe.

WEEKNIGHT BBQ MEALS

For more combinations and recipes, refer to grill charts from page 48 or visit ninjatestkitchen.eu

KICKSTARTER RECIPE

BEGINNER RECIPE
PROGRAM: GRILL | PREP: 5 MINUTES | PREHEAT: APPROX. 12-14 MINUTES
COOK TIME: APPROX. 12-16 MINUTES (DEPENDING ON DESIRED OUTPUT) | MAKES: 5 SERVINGS

INGREDIENTS
5 x 225-280g ribeye steaks, approximately 2cm thick
1 1/2 tablespoons sunflower oil, divided
Sea salt and ground black pepper, as desired
750g asparagus, trimmed

TIP Use the Robust Blend for a rich, classic BBQ smoke flavour.

DIRECTIONS

SMOKED BEEF BURGERS

BEGINNER RECIPE
PROGRAM: GRILL | PREP: 20 MINUTES | PREHEAT: APPROX. 12-14 MINUTES | COOK TIME: 12-15 MINUTES | MAKES: 12 SERVINGS

INGREDIENTS
1.5kg 12% minced beef
2 teaspoons sea salt
1 teaspoon ground black pepper
2 teaspoons mixed herbs
1 teaspoon garlic powder, as desired, optional
1 teaspoon onion powder, as desired, optional
12 burger buns

TOPPINGS (optional)
Sliced smoked Cheddar cheese
Tomato, sliced
Red onion, peeled, thinly sliced
Iceberg lettuce
Pickles
Ketchup
Yellow mustard

DIRECTIONS
1 To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid. Plug probe into unit.
2 While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.

3 Turn dial to GRILL. Select WOODFIRE FLAVOUR. Use left arrows to set temperature to HI and select PRESET. To set the probe, use the right arrows to select BEEF and left arrows to select desired cook level. Select START/STOP to begin preheating (IGN and preheating will take approx. 12-14 minutes).
4 In a large bowl, place all ingredients besides the buns and mix until evenly combined. Separate mixture into 12 portions, then shape into flat patties, 8cm wide and 2cm thick (see tip). Make an indent in the centre of each patty (this will help them keep shape while cooking). Insert probe horizontally into the centre of 1 burger.
5 When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place burgers onto grill, gently pressing them down to maximise grill marks. Close lid to over probe cord to begin cooking.
6 When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to flip the burgers. Close lid to continue cooking.
7 When cooking is complete, transfer burgers to a warm plate to rest. Add burger buns to the grill cut side down and close lid. Turn dial to GRILL, set temperature to HI and set time to 3 minutes.
Select START/STOP to begin cooking. The buns will take about 1 minute to brown.
8 Once toasted, remove the buns and repeat with remaining buns. Build burgers with desired toppings.

TIP Use the Robust Blend for a rich, classic BBQ smoke flavour.

TIP To achieve the perfect burger, place one ball of minced beef between two pieces of baking parchment. Then using a plate, gently press until 2cm

CHICKEN & CHORIZO KEBABS

BEGINNER RECIPE

PROGRAM: GRILL | PREP: 25 MINUTES | PREHEAT: APPROX. 12-14 MINUTES | COOK TIME: 10 MINUTES MAKES: 8-10 SERVINGS

INGREDIENTS
1kg (about 4-6) skinless chicken breasts, cut into 3-4 cm cubes 2 tablespoons sunflower oil
3 garlic cloves, peeled, crushed
1 1/2 tablespoons finely chopped oregano leaves
Juice of 1 1/2 lemons plus extra wedges to serve
Sea salt and ground black pepper, as desired 8-10 x 25cm wooden skewers (soaked)
1 x 225g chorizo sausage, cut into 2cm slices
2 red onions, each cut into 12 wedges with the root attached to hold onion together
Small handful chopped parsley, to serve, optional

TIP Use the Robust Blend for a rich, classic BBQ smoke flavour.

DIRECTIONS
1 In a medium bowl add chicken, sunflower oil, garlic, oregano, lemon juice, salt and pepper and mix until evenly combined.
2 To build the skewers, thread ingredients in the following order, leaving one quarter of the skewer empty: chicken, chorizo and red onions.
3 To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
4 While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
5 Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and set time to 10 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 12-14 minutes).
6 When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and add skewers to grill. Close lid to begin cooking.
7 When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to flip the skewers. Close lid to continue cooking. Check if cooked after 8 minutes.
8 When cooking is complete, remove the skewers. Garnish with parsley and serve with lemon edges, if desired.

REUBEN-STYLE HOT DOGS

INTERMEDIATE RECIPE

PROGRAM: GRILL | PREP: 25 MINUTES | PREHEAT: APPROX. 8 MINUTES | COOK TIME: 10 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS
3 small onions, peeled, cut into thin wedges with roots
attached
2 tablespoons vegetable oil, divided
6 pork sausages
6 hot dog buns, cut
30g unsalted butter, melted
12 slices Emmental cheese
4-6 tablespoons sauerkraut to serve, optional
2 tablespoons finely chopped chives

DRESSING
100g mayonnaise
20g ketchup
1 medium pickled gherkins (about 25g), finely chopped
10g creamed horseradish (or fresh, finely grated)
1 teaspoon Worcestershire sauce
½ teaspoon hot mustard (or powder)
½ teaspoon hot sauce
Pinch sweet smoked paprika
Sea salt and ground black pepper, as desired

DIRECTIONS

1 In a small bowl, add all the dressing ingredients and mix until combined.
2 In a medium bowl, toss the onions with 1 tablespoon oil. Brush the sausage with the remaining 1 tablespoon.
3 To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
4 Turn dial to GRILL, set temperature to LO and set time 10 minutes. Select START/STOP to begin preheating (preheating will take approx. 8 minutes).
5 When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open the lid, add the sausages to one side of the grill and onions to the other. Close the lid to begin cooking.
6 When the unit beeps and displays FLIP, open the lid and turn the sausages. Give the onions a stir, then brush with butter. Close the lid to continue cooking,
7 When cooking is complete, transfer sausages and onions to a plate. Place the hot dog buns cut side down to the grill. Close the lid and leave to toast in the residual heat for 1 to 2 minutes.
8 To serve, divide the Emmental cheese slices between the toasted buns and top with sausages and onions (split standard sausages in half lengthways to fill the buns, if using). Top with sauerkraut if desired, followed by prepared dressing and chives.

BLACK BEAN BURGERS WITH HARISSA SAUCE

INTERMEDIATE RECIPE

PROGRAM: GRILL | PREP: 10 MINUTES PLUS 20 MINUTES FREEZE TIME | PREHEAT: APPROX. 10 MINUTES
TOTAL COOK TIME: 8 MINUTES | MAKES: 10 BURGERS

INGREDIENTS
200g chestnut mushrooms, cleaned, roughly chopped
100g courgette, roughly chopped
2 x 400g cans black beans, drained
6 tablespoons harissa paste, divided
1 medium onion, peeled, diced
2 large garlic cloves, peeled, minced
1 tablespoon ground cumin
½ tablespoon paprika
30ml dark soy sauce
2 tablespoons chopped parsley
100g panko bread crumbs
1 teaspoon salt
½ teaspoon ground black pepper
200g vegan mayonnaise
2 tablespoons lime juice
10 brioche hamburger buns

TOPPINGS (optional)
Lettuce
Sliced tomato
Sliced onion
Sliced avocado

DIRECTIONS

1. To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.

2. Add the mushrooms and courgette to a food processor and pulse until finely chopped, then transfer to a large bowl. Add the beans and 2 tablespoons harissa paste to the food processor and pulse until evenly combined. Transfer bean mixture to the large bowl, then add the onions, garlic, cumin, paprika, soy sauce, parsley, panko, salt and pepper and mix until evenly combined.

3. Portion mixture into 10 balls, 110g each. Then shape into patties, 1.5cm thick. Place the burgers on a parchment-lined baking tray and freeze for 20 minutes.

4. Turn dial to select GRILL, set temperature to HI, and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).

5. When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place burgers on grill, gently pressing them down to maximize grill marks. Close lid to begin cooking.
   Cook for 8 minutes, flipping halfway through.

6. In a small bowl, whisk together mayonnaise, remaining 4 tablespoons harissa paste and lime juice.

7. When cooking is complete, transfer burgers to buns, top with prepared sauce and desired toppings.

TIP Want toasty buns? Add a few minutes of time by pressing the up arrow to add a few minutes of cook time. Place buns cut side down on the grill, close lid, and toast for about 1 to 2 minutes.

PANEER TIKKA & PEPPER KEBABS WITH MINTED YOGURT

INTERMEDIATE RECIPE

PROGRAM: GRILL | PREP: 25 MINUTES | PREHEAT: APPROX. 6 MINUTES | COOK TIME: 15 MINUTES | MAKES: 9 SERVINGS

INGREDIENTS
9 x 30cm wooden skewers (soaked)
6 peppers (2 yellow, 2 green, 2 red), cut each into 27 squares (approx 3cm in size)
2 large red onions, peeled, cut into 18 wedges, root attached
2 x 225g blocks paneer, cut in 18 cubes (about 2-3cm each)
Sea salt and ground black pepper, as desired
6 tablespoons tikka paste, plus two
tablespoons sunflower oil

MINTED YOGURT
400g Greek yogurt
Juice of 1 lemon
1 teaspoon caster sugar
1 teaspoon ground coriander
2 tablespoons water
4 tablespoons chopped mint leaves, plus extra leaves, to serve

TO SERVE
Naan bread, optional

DIRECTIONS
1 To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
2 While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
3 Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to MED and set time to 15 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 6 minutes).
4 To build the skewers, thread ingredients in the following order: green pepper, red pepper, yellow pepper, onion, paneer cube and repeat until skewers are nearly full. Season skewer ingredients on all sides with salt and pepper.
5 In a small bowl, whisk together the sunflower oil and tikka paste. Then brush onto the skewers to evenly cover.
6 When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open lid and add skewers to grill length-ways.. Close lid to begin cooking.
7 When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to flip the skewers. Close lid to continue cooking. Begin checking if cooked after 10 minutes.
8 While kebabs are cooking, prepare the minted yogurt. In a small bowl add Greek yogurt, lemon juice, sugar, ground coriander, water, chopped mint, salt and pepper and mix until evenly combined.
9 When cooking is complete, remove the skewers and garnish with mint leaves. Serve with minted yogurt and warm naan bread, if desired.

TIP Use the All Purpose Blend for a rich, classic BBQ smoke flavour.

GRILLED HALLOUMI WRAP WITH AUBERGINES & PICKLES

BEGINNER RECIPE

PROGRAM: GRILL | PREP: 20 MINUTES | PREHEAT: APPROX.10 MINUTES | COOK TIME: 16 MINUTES MAKES: 6 SERVINGS

INGREDIENTS
2 small or 1 large aubergines, sliced in 1½ cm rounds
4 tablespoons extra-virgin olive oil, divided
Sea salt and ground black pepper, as desired
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped mint leaves Chilli flakes, as desired, optional
2 x 250g block halloumi, cut in 6 slices
6 x 24cm tortilla wraps
Pickles, to serve (e.g. red onions, green chillis, cucumber)

TO SERVE, optional
Tzakziki

DIRECTIONS

1. In a small bowl, add all garlic yogurt ingredients, mix until combined, then set aside. Brush both sides of the aubergine slices with 2 tablespoons olive oil and season with salt and pepper.
2. To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid. Turn dial to GRILL, set temperature to HI and set time 16 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
3. When unit beeps to signify it is preheated and “ADD FOOD” is displayed, open the lid and place the aubergine slices on the grill. Close lid to begin cooking.
4. After 6 minutes, open lid and use silicone-tipped tongs to flip the aubergines. Close lid to continue cooking for another 6 minutes. When 4 minutes remain, open lid and transfer aubergines to a large bowl, with the remaining extra-virgin olive oil, parsley, mint and chilli flakes, and mix to evenly combine.
5. Place halloumi slices on grill plate and close lid to begin cooking.
6. After 2 minutes, open lid and use silicone-tipped tongs to flip the halloumi. Close lid to continue cooking time runs out. Transfer halloumi to plate when done.
7. Place the tortillas on the grill and close the lid. Cook in the residual heat until warmed through, about 10 to 20 seconds on each side. Top the tortillas with halloumi, aubergine, Tzakziki and pickles. Roll up and serve warm.

GRILLED MAPLE BALSAMIC CABBAGE WEDGES

INTERMEDIATE RECIPE

PROGRAM: GRILL | PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES | TOTAL COOK TIME: 16 MINUTES MAKES: 5-8 SERVINGS

INGREDIENTS
1 x 950g head white cabbage, cut into wedges (approx. 10 wedges)
2 tablespoons vegetable oil Salt and ground black pepper, as desired 30ml maple syrup
30ml balsamic vinegar
1 tablespoon vegan Dijon mustard
½ garlic clove, peeled
30ml olive oil
Chives, as garnish

DIRECTIONS
1 To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
2 Season cabbage on all sides with oil, salt, and pepper. In a blender, blend the remaining ingredients except chives. Season as desired.
3 Turn dial to select GRILL, set temperature to HI, and set time to 16 minutes. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
4 When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place cabbage wedges on the grill, gently pressing them down to maximise grill marks. Close lid to begin cooking.
5 When unit beeps and the display reads FLIP, open lid and using silicone- tipped tongs, flip the cabbage wedges. Close lid to continue cooking.
6 When cooking is complete, open lid and transfer wedges to a platter. Repeat with any remaining wedges. Top cooked cabbage wedges with balsamic dressing and sprinkle with chives.

CHICKEN & AVOCADO QUESADILLAS WITH CHIPOTLE SAUCE

INTERMEDIATE RECIPE

PROGRAM: GRILL | PREP: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES | TOTAL COOK TIME : 6 MINUTES MAKES: 3 SERVINGS

INGREDIENTS
3 x 24cm tortilla wraps
Vegetable oil spray, as
necessary
Cocktail sticks, to secure
quesadillas

FILLING
200g cooked chicken pieces,
finely sliced
½ avocado, diced
1 tablespoon chopped jarred
jalapenos
½ small red pepper, finely diced
¼ small red onion, finely diced
2 tablespoons chopped fresh
coriander
1 ½ teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon oregano
Salt and ground black pepper,
as desired
100g Cheddar cheese

TIP: For a vegetarian friendly option, replace chicken with preferred plant-based chicken or black beans.

Chipotle sauce
170g sour cream
2 teaspoons chipotle paste
½ teaspoon ground cumin
Juice of ½ lime
2 tablespoons chopped fresh coriander
Salt and ground black pepper, as desired
Coriander, as garnish

DIRECTIONS

1. To install the grill plate, position it flat on top of the heating element and gently press down until it fits into place, then close the lid.
2. Turn dial to GRILL. Set temperature to LO and set time to 6 minutes. Select START/STOP to begin preheating (preheating will take approx. 8 minutes).
3. In a large bowl, add all filling ingredients and mix until evenly combined. Divide the mixture equally between 3 tortillas, covering only half of the surface. Fold the empty half over the filling, then pierce with a cocktail stick to secure.
4. When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid spray grill with vegetable oil and place quesadillas on the grill. Close lid to begin cooking. Cook for 6 minutes, flipping halfway through (removing and reinserting the cocktail stick if needed).
5. To prepare the chipotle sauce, place all sauce ingredients in a small bowl and whisk until combined.
6. When cooking is complete, open the lid and carefully transfer each quesadilla to a plate. Remove cocktail sticks, cut and serve with chipotle dipping sauce.

BARBECUED CORN ON COB WITH FLAVOURED BUTTERS

BEGINNER RECIPE

PROGRAM: GRILL | PREP: 15 MINUTES | PREHEAT: APPROX. 10 MINUTES | COOK TIME: 15 MINUTES
MAKES: 12 SERVINGS

INGREDIENTS
250g unsalted butter, softened at room temperature
12 husked sweetcorn cobs
2 tablespoons sunflower oil
Sea salt and ground black pepper, as desired

SUNDRIED TOMATO & BASIL BUTTER
60g sundried tomatoes, finely chopped
1 garlic clove, peeled, crushed
1½ Chives,spoons finely chopped basil

CAJUN BUTTER
2 teaspoons Cajun seasoning
Juice of ½ lime
3 tablespoons finely chopped coriander

JALAPEÑO BUTTER
50g finely chopped pickled jalapeño peppers
1½ tablespoons finely chopped chives

DIRECTIONS

1. Divide butter between 3 small bowls (about 80-85g per bowl). In the first bowl, mix in sundried tomatoes, garlic and chopped basil. In the second, mix in Cajun seasoning, lime juice and coriander. In the third bowl, mix in jalapeño peppers and chives. Season all butter to taste with salt and pepper.
2. Evenly cover each corn cob with oil, salt and pepper.
3. To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid. Turn dial to GRILL, set temperature to HI and set time to 15 minutes. Select START/STOP to begin cooking (preheating will take approx. 10 minutes).
4. When the unit has beeped to signify it has preheated and “ADD FOOD” is displayed, open the lid and place the corn cobs on the grill, close lid and begin cooking. Open lid to turn corn regularly. Check if cooked after 8 minutes.
5. When cooking is complete, open lid, remove corn from grill and serve hot with flavoured butters.

GRILLED FRENCH TOAST PEACH SANDWICHES

INTERMEDIATE RECIPE

PROGRAM: GRILL | PREP: 10 MINUTES | PREHEAT: APPROX. 9 MINUTES | TOTAL COOK TIME: 7 MINUTES
MAKES: 10 SERVINGS

INGREDIENTS
3 medium eggs
90ml milk
1 tablespoon maple syrup
1 ½ teaspoons ground cinnamon, divided
2 teaspoons vanilla extract
¼ teaspoon salt
1 French baguette, ends removed, sliced into 20 x
1.5cm slices
2 x nearly ripe peaches, each cut into 10 wedges
Vegetable oil spray, as necessary
25g granulated sugar
10 scoops vanilla ice-cream

NOTE The Ninja Flat Plate might be useful for this recipe. Buy from ninjakitchen.co.uk

DIRECTIONS

1. To install the grill plate, position it flat on top of the heating element and gently press down until it fits into place, then close the lid.

2. Turn dial to GRILL. Set temperature to MED and set time to 7 minutes. Select START/STOP to begin preheating (preheating will take approx. 9 minutes).

3. In a shallow bowl, whisk the eggs, milk, maple syrup, 1 teaspoon cinnamon, vanilla, and salt until evenly combined. In a separate shallow bowl, add sugar and remaining cinnamon and mix to combine.

4. When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and spray grill with a vegetable oil. Place the peaches on the grill, close the lid and cook for 3 minutes, flipping halfway.

5. While the peaches grill, dip each piece of bread into the egg mix, soaking for 30 seconds on each side.

6. After 3 minutes, open lid and transfer the peaches to a plate to cool. Spray the grill with vegetables as needed, then place the prepared bread on the grill. Close the lid and cook for 4 minutes, flipping
   halfway through or until golden brown.

7. When cooking is complete, open the lid, transfer the French toast to a plate and evenly cover with prepared cinnamon sugar. To assemble add two peach wedges to French toast, top with 1 ice cream scoop, then place another piece of toast on top to create an ice cream sandwich. Gently press the top down to make easier to eat.

KICKSTARTER RECIPE

SMOKED PULLED PORK

BEGINNER RECIPE

PROGRAM: SMOKER | PREP: 5 MINUTES | COOK TIME: 3-4 HOURS PLUS RESTING | MAKES: 8-10 SERVINGS

INGREDIENTS
2 x 1.8-2.3kg pork shoulders
150g spice seasoning
(ideas can be found on page 63)
Sea salt and ground black pepper, as desired

TIP Use the Robust Blend for a rich, classic BBQ smoke flavour.

When cooking is complete, leave lid closed and let pork rest for 45 minutes to 1 hour.
Alternatively, remove pork from grill, cover in foil and let rest for at least 45 minutes to 1 hour. Then shred and toss or serve with sauce of choice (see page 46 for sauce recommendations).

NOTE When using the Smoker function, there may be a lot of smoke initially, which will reduce during cooking. Even though the smoke is not visible it is still adding flavour to food.

KICKSTARTER RECIPE
SMOKED BABY BACK RIBS

BEGINNER RECIPE

PROGRAM: SMOKER | PREP: 10 MINUTES | COOK TIME: 2 HOURS 15 MINUTES | MAKES: 6-8 SERVINGS

INGREDIENTS
3 x 450-600g racks pork “baby
back” ribs (35cm x 9cm)
75g Basic BBQ spice rub
(ideas can be found on page 54)
2 teaspoon fine sea salt

150ml cider vinegar, for basting, divided
300ml BBQ sauce

SIDES (optional) Corn on the cob Coleslaw
BBQ baked beans

TWO WHOLE SMOKED CHICKENS

INTERMEDIATE RECIPE

PROGRAM: SMOKER | PREP: 5 MINUTES | TOTAL COOK TIME: 1 – 1 HOUR 20 MINUTES | MAKES: 8+ SERVINGS

INGREDIENTS
2 x 2-2.5kg whole chickens
2 heaped tablespoons spice seasoning of choice (ideas can be found on page 62)
Salt and ground black pepper, as desired

DIRECTIONS

1. To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Plug probe into unit.

2. Liberally season chickens on all sides with desired seasoning, salt and pepper. Place chickens on
   grill. Insert probe into the thickest part of the
   largest chicken*, then close lid over cord.

3. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box.

4. Turn dial to select SMOKER, use left arrows to set temperature to 140˚C. Select MANUAL and set internal temperature to 75˚C. Select START/STOP to begin cooking (preheating is not needed).

5. When cooking is complete, open lid, remove chickens from grill, and let rest for at least 20 minutes. Serve with desired side dishes and sauce.

SMOKED MACKEREL

BEGINNER RECIPE

PROGRAM: SMOKER | PREP: 10 MINUTES, PLUS 60 MINUTES BRINING | TOTAL COOK TIME: 30 MINUTES
MAKES: 6 SERVINGS

INGREDIENTS
6 x 80g-100g mackerel fillets
Sea salt, as desired
1 ½ teaspoon black peppercorns, crushed
1 ½ teaspoon pink peppercorns, crushed
1 ½ teaspoon fennel seeds, crushed

DIRECTIONS

1. Sprinkle the mackerel fillets generously with sea salt. Then place in the refrigerator to brine for at least 60 minutes. Once complete, rinse off the salt and pat the fillets dry.

2. To install the grill plate, position it flat on top of the heating element and gently press down until it fits into place. Place mackerel skin-side down onto grill plate. Sprinkle over crushed peppercorns and fennel seeds, then close the lid.

3. While holding the smokebox lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.

4. Turn dial to SMOKER, set temperature to 120°C. Set time to 30 minutes. Select START/STOP to begin cooking (preheating is not needed).
   After 20 minutes, check cook level. Cooking is complete when the fillets are a deep brown colour and the internal temperature reads 85-90°C.

5. When cooking is complete, serve the mackerel either hot or cold.

SMOKED GARLIC BBQ CHICKEN WINGS

BEGINNER RECIPE

PROGRAM: AIR FRY | PREP: 30 MINUTES | PREHEAT: APPROX. 5 MINUTES | COOK TIME: 25 MINUTES MAKES: 8-12 SERVINGS

INGREDIENTS
1.5kg chicken wings, separated into single bones (if
needed)
3 garlic cloves, peeled, crushed
Juice of 3 limes
3 tablespoons BBQ seasoning
3 tablespoons sunflower oil
Sea salt and ground black pepper, as desired

TO SERVE, optional
Sour cream
Lime wedges
Salsa

TIP Use the Robust Blend for a rich, classic BBQ smoke flavour.

TIP For extra flavour, marinate chicken wings up to a day ahead.

DIRECTIONS

1. In a large bowl, add chicken wings, garlic, juice of 2 limes, BBQ seasoning, sunflower oil, salt and pepper and mix until evenly covered.
2. To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
3. While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
4. Turn dial to AIR FRY. Press WOODFIRE FLAVOUR. Set temperature to 190°C and set time to 25 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 5 minutes).
5. When the unit has beeped to signify it has preheated and “ADD FOOD” is displayed, open the lid and place the chicken wings in basket, close lid, and begin cooking.
6. When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to flip the chicken. Close lid to continue cooking. Check if cooked after 15 minutes.
7. Cooking is complete when chicken reads 75°C on an instant read probe. Serve hot topped with extra coriander leaves, sour cream, salsa and lime wedges.

SMOKY HERB & GARLIC POTATO WEDGES

BEGINNER RECIPE

PROGRAM: AIR FRY | PREP: 40 MINUTES | PREHEAT: APPROX. 5 MINUTES | COOK TIME: 30-35 MINUTES MAKES: 6 SERVINGS

INGREDIENTS
1.5kg Maris Piper or King Edward potatoes with peel, cut into 2.5cm thick wedges
3 tablespoons sunflower oil
1 1/2 tablespoons fresh rosemary, finely chopped
1 1/2 tablespoons fresh thyme, finely chopped
3 garlic cloves, peeled, crushed
1 1/2 teaspoons sea salt
Sour cream and chopped chives to serve

TIP Use the All Purpose Blend for a rich, classic BBQ smoke flavour.

DIRECTIONS

1. Place potatoes in a large bowl, cover with water and allow to soak for 30 minutes to remove excess starch. Drain potatoes through a colander, rinse in clean water and then wrap in a clean tea towel and pat dry.
2. Wipe the bowl clean, then add the potatoes, oil, herbs, garlic and salt and toss until evenly coated.
3. To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.
4. While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
5. Turn dial to AIR FRY. Press WOODFIRE FLAVOUR. Set temperature to 190°C and set time to 35 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 5 minutes).
6. When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place potato wedges in basket. Close lid to begin cooking.
7. When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to flip the wedges. Close lid to continue cooking.
8. When cooking is complete, open lid, remove wedges from basket and serve.

BBQ SMOKER CHART

Please use these charts as guides. If quantity differs, adjust cook time as needed.

BBQ SMOKER TIPS

• No need to bring to room temperature, use straight from the refrigerator for a smokier flavour.
• For proteins with a thick fat layer, like pork shoulder, trim off enough fat so that 1cm remains. Then place on the grill fat side up.
• For optimal smoke flavour, minimise the time the lid is open when adding or flipping food.
• When smoking, do not add any oil to the food. If oil is necessary, add very little.
• For best results, after cooking, allow small proteins to rest for at least 10 minutes and large proteins up to 1 hour wrapped in aluminum foil.

GRILL CHART (CLOSED-LID COOKING)

Want to add smoke? See page 8 for Woodfire Flavour Technology interaction.

GRILL CHART (CLOSED-LID COOKING)

Want to add smoke? See page 8 for Woodfire
Flavour Technology interaction.

FROZEN GRILL CHART (CLOSED-LID COOKING)

AIR FRY CHART

Want to add smoke? See page 8 for Woodfire Flavour Technology interaction.

MARINADES

MAKES: APPROX. 500ml | MARINATING TIME: 2–12 HOURS
STORE: REFRIGERATE FOR UP TO 2 WEEKS

Place all ingredients in a bowl and whisk until evenly combined.

HORSERADISH
MAYONNAISE
250ml mayonnaise
65ml apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon brown mustard
2 teaspoons prepared horseradish
1 teaspoon lemon juice
1 teaspoon hot sauce
Salt and ground black pepper, as desired

SWEET BBQ SAUCE
250ml tomato ketchup
215g brown sugar
85ml apple cider vinegar
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon honey
2 teaspoons chilli powder
Sea salt and ground black
pepper, as desired

HOT & SPICY
250ml mayonnaise
125ml sweet chilli sauce
65ml sunflower oil
65ml tomato ketchup
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 teaspoons garlic powder
1 teaspoon onion powder

SPICY MUSTARD SAUCE
250ml yellow mustard
65ml apple cider vinegar
65ml honey
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon chilli powder
1 teaspoon garlic powder
Salt and ground black pepper as desired

APPLE
VINEGAR SAUCE
500ml apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon tomato ketchup
1 tablespoon chilli sauce
Sea salt and ground black pepper, as desired

SPICE RUBS

MAKES: APPROX. 125g-250g (DOUBLE THE INGREDIENTS FOR A LARGER OUTPUT) | SEASON: GENEROUSLY
STORE: UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT

Place all ingredients in a bowl and mix until evenly combined.

JAMAICAN JERK SPICE BLEND
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon dried parsley
2 teaspoons cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground allspice
½ teaspoon ground clove
½ teaspoon chilli flakes
½ teaspoon chilli powder
½ teaspoon paprika
½ teaspoon ground nutmeg

CAJUN SPICE BLEND
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon white pepper
¼ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon paprika
½ teaspoon dried thyme
1 teaspoon dried oregano

MEXICAN STYLE SPICE BLEND
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon salt
2 teaspoons chilli powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
½ teaspoon chipotle chilli powder (optional)

SPICY SPICE BLEND
1 tablespoon brown sugar
2 teaspoons cayenne pepper
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chilli powder

CAFÉ MOCHA SPICE BLEND
70g brown sugar
2 teaspoons cayenne pepper (optional)
1 teaspoon salt
1 tablespoon smoked paprika
50g coffee
50g cocoa powder

BASIC BBQ SPICE RUB
55g brown sugar
60g smoked paprika
3 tablespoons ground black pepper
2 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder

Read More About This Manual & Download PDF:

References

• Ninja Kitchen
• ninjatestkitchen.eu
• ninjatestkitchen.eu

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