Did the first cook on my new Ninja Woodfire. I figured I'd follow the tradition of smoking a fatty. Never had one before.
Jimmy Dean original and Oakridge Secret Weapon:
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The smoker:
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With thermometer inserted:
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Unfortunately my foil pan was too big.
I used some sample pellets supplied by Ninja. Supposedly mild (maple, apple, oak)
Woodfire Pellets by Maylar 2007, on Flickr
The smoker allows you to choose from a list of proteins and doneness, or manually set the target temperature. I set it for 165 which seems to be the upper limit. When you start smoker mode it does an ignition sequence to start the smoke, then when the set temperature (275) is reached it starts waiting for the thermometer.
At the end it says "Get Food". Finished fatty:
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And plated:
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Overall impression is that the fatty was overpowered by rub and smoke. I'll need to revisit that. Next will be some ribs!
Jimmy Dean original and Oakridge Secret Weapon:
The smoker:
With thermometer inserted:
Unfortunately my foil pan was too big.
I used some sample pellets supplied by Ninja. Supposedly mild (maple, apple, oak)
Woodfire Pellets by Maylar 2007, on Flickr
The smoker allows you to choose from a list of proteins and doneness, or manually set the target temperature. I set it for 165 which seems to be the upper limit. When you start smoker mode it does an ignition sequence to start the smoke, then when the set temperature (275) is reached it starts waiting for the thermometer.
At the end it says "Get Food". Finished fatty:
And plated:
Overall impression is that the fatty was overpowered by rub and smoke. I'll need to revisit that. Next will be some ribs!