expired Posted by s0nniez • Jul 3, 2024
Jul 3, 2024 6:29 AM
Item 1 of 2
Item 1 of 2
expired Posted by s0nniez • Jul 3, 2024
Jul 3, 2024 6:29 AM
Ninja 7-in-1 Master Woodfire Outdoor Grill & Smoker $199.99
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$370
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I just wish it was bigger or that I bought the larger one as this doesn't have a ton of room. The larger one can fit two chickens at a time.
For whipping out a rack of ribs on the spur of the moment, nothing is more convenient. You do have to cut the ribs in half to fit on the grill, but it's no biggie. It does a decent job on burgers and steak too, although I still prefer my gas grill for those.
If Woot! ever has the larger one, I'll probably upgrade, but the regular grill plate fits in my kitchen sink, cleanup is super easy, so maybe this is the right one.
Edit: while looking for a link I found I was mistaken, it was the Ninja OG701TGT 7-in-1 Master Woodfire Outdoor Grill and Smoker for $189
I wanted a longer return policy and in-store pickup today.
oh found the tgt version last week for cheaper. too bad I missed that one
OG701TGT
I just wish it was bigger or that I bought the larger one as this doesn't have a ton of room. The larger one can fit two chickens at a time.
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On another thread here, someone mentioned the smokey profile/flavor that cuts through and permeates "smoked" meat isn't fully there with this, which makes sense. I think this is one of those things where most people probably don't care or won't notice though. Kind of like those of us who are guitar players and like to "tone chase" - when playing live, most people aren't going to care what effects or amps/amp models you're using and there's an even greater chance they won't even be able to tell the difference.... I digress. This unit looks great for convenience and ease of use. I didn't realize there was a bigger unit so might wait for that to come out or the price to come down more before I jump on one of these.
It does generate a lot of acrid white smoke in the ignition process. The Ninja folks were smart enough to discourage people from putting the meat on until the pellets are fully ignited, and you have a calmer bluish smoke. You'll ruin your steak or burgers if you put them on too early.
One nice feature is you can add more pellets during the cook and hit the ignite button again if you want to ramp up the smoke flavor. I tend to do at least two rounds of pellets with ribs and chicken. I don't think the white smoke generated in the second round of pellets hurts ribs or chicken at all, since the outside is probably already sealed at that point. If you catch the first batch of pellets still lit, you can add more without pressing the ignite button if you are worried about white smoke.
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