Ninja WOODFIRE OG701UK User manual

QUICK START GUIDE
+ RECIPE BOOK
ELECTRIC BBQ GRILL & SMOKER
WOODFIRE
Please make sure to read the enclosed Ninja®Instructions prior to using your unit.

This unit is designed for outdoor use and is weather resistant.
A stand and cover is available from ninjakitchen.co.uk.
Welcome to the Ninja Woodfire Electric BBQ, bringing the
kitchen outside. Enjoy chargrilled BBQ favourites, authentic
woodfire flavours, outdoor air frying and so much more.
Read on for how-to’s and recipes that’ll make for the
ultimate outdoor grilling and smoking experience, without
the hassle. Now open the lid and let’s get cooking.
YOUR GUIDE TO
GRILLING
LIKE A PRO
What’s In The Box..............................................................................2
Get To Know The Control Panel................................................3
Woodfire Technology..................................................................... 6
Ninja Woodfire Pellets................................................................... 8
Woodfire Flavour Scale .................................................................. 9
Quick Start Guide - Using The Functions......................... 10
Weeknight BBQ Meals.................................................................. 12
RECIPES
GRILL
KICKSTARTERRECIPE Smoked Beef Burgers...................................14
KICKSTARTERRECIPE Ultimate Smoked BBQ Steak With
Grilled Asparagus..............................................................................16
KICKSTARTERRECIPE Lime & Chilli Garlic Prawns.........................18
Caesar Salad with Smoked
Peri-Peri Chicken............................................................................. 20
Chipotle Chicken Wings with
Sweetcorn Salsa................................................................................22
Chicken & Chorizo Kebabs..........................................................23
Reuben-Style Hot Dogs................................................................24
Korean BBQ Style Beef Koftas with Asian Slaw.............26
Lamb Kofta Pitta Wraps with
Grilled Peppers & Tzatziki............................................................28
Barbecued Corn On Cob with Flavoured Butters .........29
Paneer Tikka & Pepper Kebabs
With Minted Yogurt..........................................................................31
Grilled Halloumi Wrap with Aubergines,
Pickles & Garlic Yogurt..................................................................32
Mediterranean Vegetable Skewers........................................33
Mushroom & Tofu Burgers with Chimichurri Sauce..... 34
SMOKER
KICKSTARTERRECIPE Smoked Pulled Pork......................................36
Smoked BBQ Baby Back Ribs ..................................................38
AIRFRY
Smoky Herb & Garlic Potato Wedges .................................40
Smoked Tear-and-Share Garlic Bread..................................42
BAKE
Smoky Caramel & Chocolate Bananas ............................... 44
Berry Crisp Crumble.......................................................................45
Sauces & Spice Rubs .................................................................... 46
Cooking Charts................................................................................ 48
Grill Charts (Closed-lid cooking) ............................................ 48
Frozen Grill Chart (Closed-lid cooking)...............................52
BBQ Smoker Chart......................................................................... 54
Air Fry Charts.....................................................................................56
Dehydrate Chart .............................................................................. 60
CONTENTS
RECIPE KEY
GLUTEN-FREE
VEGAN
VG
VEGETARIAN
V
NUT-FREE DAIRY-FREE WOODFIRE
FLAVOUR
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Look out for this icon to add
Woodfire Flavour to your dish.
For more info see page 6.

GET TO KNOW THE CONTROL PANELWHAT’S IN THE BOX
REMOVABLE
WOODFIRE
SMOKE BOX
Comes fully installed
in the unit. Always
insert it into place
before adding pellets.
GREASE TRAY
Always insert grease
tray before every
cooking session.
NON-STICK GRILL
PLATE
Use with every cooking
function. Fits up to 8
burgers, 16 sausages
or 2 racks of ribs.
AIR FRY
REHEAT
AB
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AOFF
When unit is not in use, ensure dial is in OFF
position. Rotate dial clockwise to select
cooking function.
NOTE: when display is illuminated, unit is on.
BCOOKING FUNCTIONS
SMOKER: Low and slow smoking on large cuts
of meat.
GRILL: Give meats and vegetables a chargrilled
finish.
AIR FRY: High temperature combined with a high
speed fan for a crispy finish.
ROAST: Tenderise meats, roast vegetables
and more.
BAKE: Bake breads, cakes and more with lower
fan speeds.
DEHYDRATE: Great for drying fruits, vegetables
and jerky.
REHEAT: Ideal for reheating leftovers so nothing
goes to waste.
CWOODFIRE FLAVOUR TECHNOLOGY
Press after selecting your cooking function to
add Woodfire Flavour using the Grill, Air Fry,
Bake, Roast or Dehydrate functions. When
pressed, flame icon will illuminate on the
display screen.
DTEMP
Use the buttons to adjust your
temperature.
ETIME
Use the buttons to adjust your time.
FSTART|STOP
Press to start cooking or press while the unit is
cooking to stop the current cooking function.
PREHEAT FOR BETTER RESULTS
For best grilling results, let the grill fully preheat
before adding food.
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1. Dedicated SMOKER program for cooking over a longer period of time for deep flavours and tender results.
2. Add a quick burst of Woodfire flavour to any of the other functions using the Woodfire Flavour
Technology button
C
.
THERE ARE 2 WAYS TO ACHIEVE AUTHENTIC SMOKEY BBQ FLAVOURS
BACK OF
GRILL
CRISPER BASKET
Use for best air frying results.
PELLET SCOOP
Designed to measure the
perfect amount of Ninja
Woodfire Pellets for one
smoke session.
NINJA WOODFIRE PELLETS
Give both of our signature blends a try. Each
sample bag is enough for 3 smoke sessions.
Open the pouch, fill the pellet scoop and pour
pellets into the smoke box.

REHEAT
Ideal for reheating
leftovers
Just add pellets, select a cooking function and press
the WOODFIRE FLAVOUR TECHNOLOGY button.
The grill will do the rest.
Look for the WOODFIRE logo within the recipes to
try it out for yourself.
ADD SMOKE
TO ANYTHING
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BAKE
Breads, cakes and desserts
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ROAST
Roasted meats and veggies
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DEHYDRATE
Beef, chicken or
salmon jerky
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SMOKER
Low and slow smoking for BBQ
classics like ribs and pulled pork.
Pages 36-39
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GRILL
High-heat searing and chargrilling for
steaks, burgers and more.
Pages 14-35
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AIR FRY
Enhance your air fried favourites with authentic BBQ flavours.
Pages 40-43
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MORE THAN A BBQ,7 W AYS TO COOK OUTDOORS
WITH REAL WO ODFIRE FLAVOUR

Want the smoke without the wait? The combination of
our high-power convection fan, integrated smoke box
and Ninja Woodfire pellets work together to create rich,
fully developed Woodfire flavour.
100% REAL WOODFIRE FLAVOUR
BURNS REAL
WOOD PELLETS
Ninja Woodfire pellets are
engineered for flavour
instead of fuel, so they’re the
ideal size and made from the
perfect blend of of premium
hardwoods.
Powered by electricity, flavoured by real
burning wood pellets. Add rich, fully developed
smokiness to any dish you make.
WOODFIRE
TECHNOLOGY
EXPERIMENT WITH WOODFIRE FLAVOURS
CONVECTION
FAN
Rapidly circulates air and
woodfire smoke around food
for fast even cooking and
smoke absorption.
6 Woodfire Technology 7 Questions? ninjakitchen.co.uk
INTEGRATED
SMOKE BOX
The self-igniting smoke box
needs ony 1 scoop of pellets
to give your food authentic
Woodfire flavour.
NOTE: Ensure the smoker box is filled
to the top and that the lid can close.

9
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WOODFIRE FLAVOUR SCALE
Our recipes are designed to be used exclusively with Ninja Woodfire Pellets.
TIPS & TRICKS
Our pellet scoop
comes included so
you get the perfect
amount every time.
Don’t worry about
your pellet stash. You
only need 1 full scoop
of pellets for each
session to get that
smoky finish.
No need to refuel while
cooking, just throw 1
full scoop of pellets into
the smoke box and the
grill does the rest.
WOODFIRE
PELLETS
100% REAL WOOD
FOR 100% REAL WOODFIRE FLAVOURS
SCAN HERE TO BUY
MORE PELLETS
Designed specially for Woodfire products, our 100%
real hardwood pellets are crafted to create authentic
woodfire flavour and are not used as fuel. That’s why it’s
so easy to add smoky flavours to anything you make.
100% REAL WOOD-
NO FILLERS.
Each pellet is a
combination of premium
hardwoods at the perfect
ratio for optimal flavour.
PREMIUM QUALITY
FOR BEST SMOKE
Our wood pellets are high
density and low moisture—
the perfect combo to
create smoke.
CONSISTENT
FLAVOUR
The size and shape of
our pellets are engineered
for optimal air flow and
consistent smoky flavour.
No matter which blend you
choose, our pellets can be
used with anything you make:
ALL-PURPOSE BLEND
FLAVOUR: Balanced, mild, sweet
COMPOSITION: Cherry, maple, oak
SUITABLE FOR: Fish, vegetables, fruits,
plant-based proteins
ROBUST BLEND
FLAVOUR: Rich, classic BBQ
COMPOSITION: Hickory, cherry, maple, oak
SUITABLE FOR: Beef, pork, lamb
and chicken
MILD RICH
8 Woodfire Pellets
Use ash in your garden
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.
Only Ninja Woodfire Pellets are compatible
with the Ninja Woodfire Electric BBQ Grill.

10 Quick Start Guide
STEP 1SET UP STEP 2 ADD PELLETS STEP 3PROGRAM
• Press START to begin preheating.
If using WOODFIRE FLAVOUR
TECHNOLGY, the pellets will go
through an ignition cycle (IGN), then
the grill will begin preheating (PRE).
STEP 4PREHEAT
• Place the grill on a level,
flat surface like a garden
table or stand.
• Open the lid and install the
grill plate by positioning it
flat on top of the heating
element so it sits into place.
• Install the grease tray
by sliding it into place at
the back of the grill.
• Choose a flavour - All
Purpose or Robust.
• Using the pellet scoop, reach
scoop into bag to fill scoop to the
top. Level o to avoid spilling.
NOTE: The scoop is designed
to measure pellets needed
for one smoke session.
• While holding the smoke
box lid open, pour pellets
into the smoke box until
filled to the top. Then,
close the smoke box lid.
DON'T WANT SMOKE?
Skip step 2
For easier, faster clean
up, line the grease tray
withaluminumfoil.
TIP
STEP 5COOK
• Once grill has preheated,
“ADD FOOD” will appear
on the screen.
• Open the lid to add
ingredients to the grill.
• Close the lid. The grill will
begin cooking and the timer
will begin to count down.
STEP 6SERVE
• When cook time is complete,
the grill will beep and “DONE”
will appear on the display.
• Remove food from grill,
then enjoy!
• Turn the unit on by rotating
the dial clockwise from
the OFF position to select
GRILL, AIR FRY, ROAST,
BAKE or DEHYDRATE.
If you added
pellets, press the
WOODFIRE FLAVOUR
TECHNOLOGY button.
• Use the buttons to
adjust the temperature.
• Use the buttons
to adjust the cook time.
• Press START/STOP to begin
preheating. If using WOODFIRE
FLAVOUR TECHNOLGY, the pellets
will go through an ignition cycle
(IGN), then the grill will begin
preheating (PRE).
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STEP 1STARTING UP STEP 2COOK STEP 3 SERVE
• Follow instructions as per
Step 1 & 2 on adjacent page.
• Add ingredients to the
grill then close the lid.
• Turn the grill on by rotating
the dial clockwise from
the OFF position to select
the SMOKER function.
• Use the buttons to
adjust the temperature.
• Use the buttons to
adjust the cook time.
• Press the button to the right
of the display labelled
START/STOP to begin cooking.
• Close the lid. The grill will
begin cooking and the timer
will begin to count down.
• When cook time is complete,
the grill will beep and “DONE”
will appear on the display.
• Remove food from grill,
then enjoy!
NOTE: There is no preheat
time for the Smoker function.
HELPFUL TIPS
• For optimal smoke flavour, keep ingredients cold before putting them on the grill.
• For optimal smoke flavour, minimise the time the lid is open when adding or flipping food.
• We do not recommend 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.
• Whilst preheating is strongly recommended, you can skip it by pressing and holding the
START/STOP button for 4 seconds.
QUICK START GUIDE QUICK START GUIDE
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Using the Grill, Air Fry, Roast, Bake & Dehydrate functions Using the Smoker function
Let the grill fully preheat before adding
food or this may lead to overcooking.
Pellet ignition times will take
an additional 2-4 minutes.
Preheat times by function:
Grill: HI 8-12 | MED 6-11 | LO 5-9mins
Air Fry, Roast, Bake: 3 mins
Dehydrate: No preheat
NOTE: When using the
Smoker function, there may be
a lot of smoke initially, which
will reduce during cooking.
Even though the smoke may
not be visible, it is still adding
flavour to food.
NOTE: We don’t advise to use Woodfire Technology with reheat, as
your food is already full of flavour.

Weeknight BBQ meal making is a breeze with the Ninja Woodfire Electric BBQ Grill & Smoker! Use the chart below for easy
inspiration any day of the week. For more combinations and recipes, refer to grill charts from page 48 or visit cookingcircle.com.
2. PROTEIN MARINADE
OR RUB
1. PICK A PROTEIN
13
12
WEEKNIGHT BBQ MEALS
CHICKEN
CHICKEN MINI FILLETS
(500g)
4 SIRLOIN STEAKS
(225g each)
Cajun spice blend Café Mocha spice blend
BEEF PORK FISH PLANT BASED
8 SAUSAGES
(400g)
Apple vinegar marinade
4 SALMON FILLET
(120g each)
Basic BBQ spice blend
4 PLANT BASED BURGERS
(113g each)
Spicy mustard marinade
6. SET TIME & SELECT
START/STOP
5. SET GRILL TEMP
(Add woodfire flavour if desired)
7-8 mins 8-10 mins
HI HI
10-13 mins
LO
7-8 mins
HI
8-10 mins
HI
4. VEGETABLE PREP
3. PICK A VEGETABLE
(Add from start unless stated
otherwise)
2 courgettes (250g), sliced
lengthways into 1cm spears
OR
Asparagus spears green (250g),
whole (Add 3 minutes after
chicken)
2 Beef steak tomatoes
(125g each), halved
OR
4 whole portobello mushrooms (380g)
OR
4 corn on cob
3 onions (300g), halved with
roots intact
AND
4 sweetcorn cobettes
OR
1 sweet potato (400g), cut into
1cm rings
Asparagus spears green
(250g) whole (Add 3 minutes
after salmon)
OR
2 courgettes (350g), sliced
lengthways into 1cm spears
4 corn on cob (Start 3 minutes
before burgers)
OR
Aubergine (300g), sliced into 1cm rings
OR
2 Beef steak tomatoes (125g each), halved
OR
4 whole portobello mushrooms (380g)
Brush with 1-2 tablespoons oil,
season as desired
Brush with 1-3 tablespoon oil,
season as desired
Brush with 1-3 tablespoons oil,
season as desired
Brush with 1-2 tablespoons oil,
season as desired
Brush with 1 tablespoon oil,
season as desired

14 15 Questions? ninjakitchen.co.ukKickstarter Recipe
DIRECTIONS
KICKSTARTERRECIPE
SMOKED BEEF BURGERS
INGREDIENTS
1kg 5% minced beef
Sea salt and ground black pepper,
as desired
1 teaspoon mixed herbs
Garlic powder, as desired, optional
Onion powder, as desired, optional
8 burger buns
TOPPINGS (optional)
Tomato, sliced
Red onion, peeled, thinly sliced
Iceberg lettuce
Pickles
Ketchup
Yellow mustard
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.
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
begin cooking.
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.
For Woodfire Flavour
interaction, see page
10-11 for further details.
When unit beeps
and the display reads
FLIP, open lid and use
silicone-tipped tongs to
flip the burgers. Close
lid to continue cooking.
Build burgers with
desired toppings.
Turn dial to GRILL.
Select WOODFIRE
FLAVOUR. Set
temperature to HI and
set time to 10 minutes.
Select START/STOP
to begin preheating
(IGN and preheating
will take approx. 9-11
minutes).
While the unit preheats, prepare
the burgers. Separate minced
beef into 8 equal balls. Shape
the beef into flat, patties,
approximately 6cm wide and
2cm thick. Use your thumb to
make a 1cm indent in the centre
of each patty (this will help the
burgers keep their shape uniform
during cooking). Season the
patties on both sides with salt,
pepper, herbs, garlic powder and
onion powder, if desired.
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.
Once toasted, remove
the buns and repeat with
remaining buns.
BEGINNER RECIPE
PROGRAM: GRILL | PREP: 15 MINUTES | PREHEAT: APPROX. 9-11 MINUTES | COOK TIME: 7-10 MINUTES | MAKES: 8 SERVINGS
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 thick.
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TIP Use the
Robust Blend
for a rich, classic BBQ
smoke flavour.
NOTE When using the Smoker function, there may be
a lot of smoke initially, which will reduce during
cooking. Even though the smoke may not be
visible, it is still adding flavour to food.

16 17 Questions? ninjakitchen.co.ukKickstarter Recipe
DIRECTIONS
ULTIMATE SMOKED BBQ STEAK
WITH GRILLED ASPARAGUS
BEGINNER RECIPE
PROGRAM: GRILL | PREP: 5 MINUTES | PREHEAT: APPROX. 10 MINUTES
COOK TIME: APPROX. 12-16 MINUTES (DEPENDING ON DESIRED OUTPUT) | MAKES: 4 SERVINGS
INGREDIENTS
4 x 225-280g ribeye steaks, approximately 2cm thick
3 teaspoons sunflower oil
Sea salt and ground black pepper,
as desired
500g asparagus, trimmed
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.
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.
Turn dial to GRILL.
Press WOODFIRE
FLAVOUR. Set
temperature to HI
and set time to
8 minutes (This
will be well done).
Select START/
STOP to begin
preheating (IGN
and preheating will
take approx.
10 minutes).
While unit is pre-
heating, brush each
steak on all sides
with ½ tablespoon
oil, then season with
salt and pepper.
Toss asparagus with
remaining oil, then
season with salt and
pepper.
When unit beeps
and the display reads
FLIP, open lid, use
silicone-tipped tongs
to flip the steaks.
Close lid to continue
cooking.
When unit beeps to
signal the steaks are
almost done cooking,
open lid, transfer
steaks to a cutting
board, and let rest
for 5 minutes.
While steaks are
resting, place
asparagus on grill
plate and close lid.
Turn dial to GRILL,
set temperature to
HI, and set time to
8 minutes. Select
START/STOP to
begin cooking.
When unit beeps
to signify it has
preheated and “ADD
FOOD” is displayed,
open lid and place
steaks on grill,
gently pressing them
down to maximise
grill marks. Close lid
to begin cooking.
KICKSTARTERRECIPE
TIP Choose
shorter cook
times for
rarer results.
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TIP Use the
Robust Blend
for a rich, classic
BBQ smoke flavour.
When cooking and
resting are complete,
open hood and
remove asparagus
from grill. Slice
steaks and serve
with asparagus.

18 19 Questions? ninjakitchen.co.ukKickstarter Recipe
DIRECTIONS
KICKSTARTERRECIPE
LIME & CHILLI GARLIC PRAWNS
PROGRAM: GRILL | PREP: 10 MINUTES | MARINATE: 30 MINUTES | PREHEAT: APPROX. 7 MINUTES
COOK TIME: 5-7 MINUTES | MAKES: 4 SERVINGS
INGREDIENTS
Zest and juice of 1 lime
2 tablespoons olive oil
30g fresh coriander, chopped, reserve some
leaves for garnish
1 red chilli, deseeded, finely chopped
5 garlic cloves, peeled, minced
Sea salt and ground black pepper, as desired
500g raw fresh king size prawns, de-veined
if desired
Lime wedges, for serving
Sliced crusty bread, for serving
Sweet chilli dipping sauce, for serving
BEGINNER RECIPE
In a shallow large dish,
add the lime zest, oil,
coriander, chilli, garlic,
salt and pepper and
whisk to combine. Add
the prawns and mix to
evenly coat. Place in the
refrigerator to marinate
for at least 30 minutes.
Before cooking, stir in
lime juice.
When 4 minutes remain,
open lid and use
silicone-tipped tongs to
flip the prawns. Close
lid to continue cooking.
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.
When cooking is
complete, serve prawns
with lime wedges,
coriander leaves, crusty
bread and sweet chilli
sauce.
Turn dial to GRILL, set
temperature to HI and
set time to 7 minutes.
Select START/STOP
to begin preheating
(preheating will take
approx. 7 minutes).
When unit beeps to
signify it has preheated
and “ADD FOOD” is
displayed, open lid and
place prawns onto grill,
gently pressing down
to maximise grill marks.
Close lid to begin
cooking.
TIP For added flavour
complexity, grill the
lime wedges after
prawns are cooked.

20 Kickstarter Recipe
TIP Marinate chicken
overnight for
additional flavour.
TIP Use the
All Purpose Blend
for a rich, classic
BBQ smoke flavour.
CAESAR SALAD WITH SMOKED
PERI-PERI CHICKEN
DIRECTIONS
1To 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.
2While 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.
3Turn dial to GRILL. Press WOODFIRE FLAVOUR.
Set temperature to HI, then time to 22 minutes.
Select START/STOP to begin preheating
(preheating will take approx. 8 minutes).
4While unit is preheating, in a large bowl whisk
together the peri-peri, oil, salt, and pepper. Pat
chicken dry and toss chicken breasts in marinade
and leave to marinade for 10 minutes or longer.
5When unit beeps to signify it has preheated
and ADD FOOD is displayed, open lid and place
chicken on grill, gently pressing them down to
maximize grill marks. Close lid to begin cooking.
6When unit beeps and the display reads FLIP, open
lid, use silicone-tipped tongs to flip the chicken.
Baste with more marinade. Close lid to continue
cooking.
7While the chicken is cooking, prepare the
salad. In a large bowl whisk together the garlic,
mayonnaise, lemon juice, and Parmesan. Add the
torn lettuce and toss until evenly coated.
8Cooking is complete when chicken reads 75°C on
an instant read thermometer, open lid, transfer
chicken to a cutting board to rest for 5 minutes.
Then slice and serve on top of Caesar salad.
INGREDIENTS
100ml peri-peri sauce
4 tablespoons sunflower oil
Sea salt and ground black pepper,
as desired
8 x 150g-175g chicken breasts
2 garlic cloves, peeled, minced
100ml mayonnaise
Juice of 1 lemon
75g Parmesan shavings, plus extra to serve
2 small romaine lettuces, hand torn
40g croutons
PROGRAM: GRILL | PREP: 15 MINUTES | MARINATE: 10 MINUTES | PREHEAT: APPROX. 8 MINUTES
COOK TIME: 22 MINUTES | MAKES: 8 SERVINGS
BEGINNER RECIPE
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CHIPOTLE CHICKEN WINGS
WITH SWEETCORN SALSA
DIRECTIONS
1In a large bowl, add chicken wings, garlic, juice
of 2 limes, BBQ seasoning, sunflower oil, salt and
pepper and mix until evenly covered.
2In a medium bowl, add sweetcorn, onion, cherry
tomatoes, peppers, red chilli, garlic, brown sugar,
juice of 2 limes, paprika, cumin, coriander, salt and
pepper and mix until evenly combined. Set aside.
3To 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.
4While 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.
5Turn dial to AIR FRY. Press WOODFIRE FLAVOUR.
Set temperature to 190°C and set time to 20
minutes. Select START/STOP to begin preheating
(IGN and preheating will take approx. 5 minutes).
6When 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.
7When 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.
8Cooking is complete when chicken reads 75°C on
an instant read thermometer. Serve hot topped
with extra coriander leaves, sweetcorn salsa, sour
cream and lime wedges.
INGREDIENTS
1kg chicken wings, separated into single bones (if
needed)
2 garlic cloves, peeled, crushed
Juice of 2 limes
2 tablespoons BBQ seasoning
2 tablespoons sunflower oil
Sea salt and ground black pepper, as desired
SWEETCORN SALSA
1 x 340g can sweetcorn kernels, drained
½ small red onion, finely chopped
100g cherry tomatoes, finely chopped
1 red chilli, seeded, finely chopped
1 garlic clove, peeled, finely chopped
2 teaspoons dark brown soft sugar
Juice of 2 limes, plus extra to serve
½ teaspoon smoked paprika
15g coriander leaves and stalks, chopped, plus
extra to serve
Sour cream, to serve
PROGRAM: GRILL | PREP: 25 MINUTES | PREHEAT: APPROX. 5 MINUTES | COOK TIME: 20 MINUTES
MAKES: 4-6 SERVINGS
BEGINNER RECIPE
TIP For extra flavour, marinate chicken wings up
to a day ahead.
TIP If preferred substitute sweetcorn kernels for 2
whole corn on cob for 10 minutes on HI.
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CHICKEN & CHORIZO KEBABS
DIRECTIONS
1In a medium bowl add chicken, sunflower oil,
garlic, oregano, lemon juice, salt and pepper and
mix until evenly combined.
2To build the skewers, thread ingredients in
the following order, leaving one quarter of the
skewer empty: chicken, chorizo and red onions.
3To 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.
4While 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.
5Turn 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. 9 minutes).
6When unit beeps to signify it is preheated and
“ADD FOOD” is displayed, open lid and add
skewers lengthways to grill. Close lid to begin
cooking.
7When 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.
8When cooking is complete, remove the skewers.
Garnish with parsley and serve with lemon
wedges, if desired.
INGREDIENTS
3 x 550g skinless chicken breast, cut into 2.5-3cm
cubes
1½ tablespoons sunflower oil
2 garlic cloves, peeled, crushed
1 tablespoon finely chopped oregano leaves
Juice of 1 lemon, plus extra wedges to serve
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1 x 225g cooking sausage, cut into 1cm slices
2 red onions, each cut into 12 wedges with the root
attached
Small handful chopped parsley, to serve, optional
PROGRAM: GRILL | PREP: 20 MINUTES | PREHEAT: APPROX. 9 MINUTES | COOK TIME: 10 MINUTES
MAKES: 6 SERVINGS
BEGINNER RECIPE
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22 23 Questions? ninjakitchen.co.ukKickstarter Recipe
TIP Use the
Robust Blend
for a rich, classic
BBQ smoke flavour.
TIP Use the
Robust Blend
for a rich, classic
BBQ smoke flavour.

Recipes
24
REUBEN-STYLE HOT DOGS
PROGRAM: GRILL | PREP: 25 MINUTES | PREHEAT: APPROX. 5-8 MINUTES | COOK TIME: 7-10 MINUTES | MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1In a small bowl, add all the dressing ingredients
and mix until combined.
2In a medium bowl, toss the onions with 1
tablespoon oil. Brush the sausage with the
remaining 1 tablespoon.
3To 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.
4Turn dial to GRILL, set temperature to LO and set
time 10 minutes. Select START/STOP to begin
preheating (preheating will take approx. 5-8
minutes).
5When 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.
6When 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, check if cooked after 7 minutes and
remove cooked food if necessary.
7When 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.
8To 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.
INGREDIENTS
2 small onions, peeled, cut into thin wedges with
roots attached
2 tablespoons vegetable oil, divided
4 pork sausages
4 hot dog buns, cut
30g unsalted butter, melted
8 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

KOREAN BBQ STYLE BEEF
KOFTAS WITH ASIAN SLAW
DIRECTIONS
1To prepare the koftas, in a large bowl, add
minced beef, bread crumbs, garlic, spring onions,
ginger, Gochujang paste, sesame oil, soy sauce,
1 tablespoon crushed sesame seeds, salt and
pepper and mix until well combined.
2Evenly divide the kebab mixture into 6. Then mould
each portion around the skewers, coming up about
halfway. Brush all sides with sunflower oil.
3To prepare the Asian slaw, in a medium bowl, add
both cabbage, carrot, red onion, red chilli, lime
juice, coriander, salt and pepper and mix until well
combined. Set aside.
4To 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.
5While 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.
6Turn dial to GRILL. Press WOODFIRE FLAVOUR.
Set temperature to MED and set time to 8 minutes.
Select START/STOP to begin preheating (IGN and
preheating will take approx. 9 minutes).
7When unit beeps to signify it is preheated and
“ADD FOOD” is displayed, open lid and add
skewers to grill. Close lid to begin cooking.
8When the unit displays FLIP, open lid and flip the
skewers. Check if cooked after 6 minutes.
9When cooking is complete, open lid, remove
skewers from grill and serve hot sprinkled with
remaining crushed sesame seeds and Asian slaw.
INGREDIENTS
500g minced beef
25g panko bread crumbs
2 garlic cloves, peeled, minced
2 spring onions, finely chopped
1 tablespoon minced ginger
4 tablespoons Gochujang paste
1 tablespoon sesame oil
2 tablespoons light soy sauce
2 tablespoons toasted sesame seeds, lightly
crushed, divided
Sea salt and ground black pepper, as desired
6 x 30cm wooden skewers (soaked)
1½ tablespoons sunflower oil
ASIAN SLAW
¼ head white cabbage, finely sliced
¼ head red cabbage, finely sliced
1 large carrot, peeled, grated
½ small red onion, finely sliced
1 red chilli, halved, seeded, thinly sliced
Juice of 2 limes
30g bunch coriander, leaves and stalks chopped
PROGRAM: GRILL | PREP: 35 MINUTES | PREHEAT: APPROX. 9 MINUTES | COOK TIME: 6–8 MINUTES
MAKES: 6 SERVINGS
ADVANCED RECIPE
26 Recipes
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TIP Use the
Robust Blend
for a rich, classic
BBQ smoke flavour.

Recipes
28
LAMB KOFTA PITTA WRAPS WITH
GRILLED PEPPERS & TZATZIKI
DIRECTIONS
1In a large bowl, add peppers, 1 ½ tablespoons oil, salt and pepper and mix
until evenly coated.
2In a separate large bowl, add minced lamb, bread crumbs, water, onion,
garlic, 2 tablespoons each parsley and mint, cumin, paprika, coriander, salt
and pepper. Mix until well combined. Divide kebab mixture into 6 equal
portions and mould onto skewers (soaked), coming about halfway up.
3To install the grill plate, position it flat on top of the heating element and
gently press down until it sits into plate. Close lid.
4While 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.
5Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and
set time to 8 minutes. Select START/STOP to begin preheating (IGN and
preheating will take approx. 9 minutes).
6When unit beeps to signify it is preheated and “ADD FOOD” is displayed,
open lid and add peppers to grill. Close lid to begin cooking.
7When unit beeps and the display reads FLIP, open lid, and use silicone-
tipped tongs to turn peppers. Close lid to continue cooking. With 2
minutes remaining, check if cooked. When cooking is complete, transfer
peppers back to large bowl and mix with 1 tablespoon oil, red wine vinegar,
1 tablespoon each chopped parsley and mint, salt and pepper. Then set
aside.
8Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set temperature to HI and
set time to 8 minutes. Select START/STOP to begin preheating (preheating
will take approx. 1-2 minutes). Brush kofta skewers with remaining 1 ½
tablespoons oil.
9When unit beeps to signify it is preheated and “ADD FOOD” is displayed,
open lid and add kofta skewers to grill. Close lid to begin cooking.
10 When unit beeps and the display reads FLIP, open lid and use silicone-
tipped tongs to flip the skewers. Close lid to continue cooking.
11 When cooking is complete, remove koftas and serve hot on pitta bread
with peppers and tzatziki. Garnish with remaining chopped parsley and
mint.
INGREDIENTS
6 red long sweet-pointed peppers,
halved lengthways, deseeded
4 tablespoons extra-virgin olive oil,
divided
Sea salt and ground black pepper, as
desired
500g minced lamb (ideally 20% fat)
25g panko bread crumbs
60ml water
½ small red onion, finely chopped
2 garlic cloves, peeled, finely chopped
4 tablespoons roughly chopped parsley,
divided
4 tablespoons roughly chopped mint
leaves, divided
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon ground coriander
1 teaspoon red wine vinegar
6 x 30cm wooden skewers (soaked)
Tzatziki, to serve
Soft pitta bread, to serve
PROGRAM: GRILL | PREP: 25 MINUTES | PREHEAT: APPROX. 9 MINUTES | COOK TIME: 16 MINUTES
MAKES: 6 SERVINGS
INTERMEDIATE RECIPE
TIP Pitta bread can be reheated by grilling
on HI for 1 to 2 minutes, in batches of 2
or 3 after koftas are cooked.
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29
Questions? ninjakitchen.co.uk
BARBECUED CORN ON COB WITH
FLAVOURED BUTTERS
DIRECTIONS
1Divide 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.
2Evenly cover each corn cob with oil, salt and
pepper.
3To 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 10
minutes. Select START/STOP to begin cooking
(preheating will take approx. 6 minutes).
4When 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.
5When cooking is complete, open lid, remove
corn from grill and serve hot with flavoured
butters.
INGREDIENTS
250g unsalted butter, softened at room
temperature
8 husked sweetcorn cobs
1½ tablespoons sunflower oil
Sea salt and ground black pepper, as desired
SUNDRIED TOMATO & BASIL BUTTER
60g sundried tomatoes, finely chopped
1 clove garlic, peeled, crushed
1½ tablespoons 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
PROGRAM: GRILL | PREP: 15 MINUTES | PREHEAT: APPROX. 6 MINUTES | COOK TIME: 10 MINUTES
MAKES: 8 SERVINGS
BEGINNER RECIPE
29
Questions? ninjakitchen.co.uk
V
TIP Use the
Robust Blend
for a rich, classic
BBQ smoke flavour.

31
Questions? ninjakitchen.co.uk
PANEER TIKKA & PEPPER KEBABS
WITH MINTED YOGURT
DIRECTIONS
1To build the skewers, thread ingredients in the
following order: green pepper, red pepper, yellow
pepper, onion and paneer cube. Season skewer
ingredients on all sides with salt and pepper.
2In a small bowl, whisk together the sunflower oil
and tikka paste. Then brush onto the skewers to
evenly cover.
3To 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.
4While 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.
5Turn dial to GRILL. Press WOODFIRE FLAVOUR.
Set temperature to MED and set time to 10 minutes.
Select START/STOP to begin preheating (IGN
and preheating will take approx. 6 minutes).
6When unit beeps to signify it is preheated and
“ADD FOOD” is displayed, open lid and add
skewers to grill. Close lid to begin cooking.
7When unit beeps and the display reads FLIP,
open lid and use silicone-tipped tongs to flip the
skewers. Close lid to continue cooking.
8While 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.
9When cooking is complete, remove the skewers
and garnish with mint leaves. Serve with minted
yogurt and warm naan bread, if desired.
INGREDIENTS
6 x 30cm wooden skewers (soaked)
1 green pepper, cut into 18 squares (about 3cm
each), deseeded
1 red pepper, cut into 18 squares (about 3cm each),
deseeded
1 yellow pepper, cut into 18 squares (about 3cm
each), deseeded
1 large red onion, peeled, cut into 12 wedges, root
attached
300g paneer, cut in 12 cubes (about 2-3cm each)
Sea salt and ground black pepper, as desired
2 tablespoons sunflower oil
4 tablespoons tikka paste, plus two tablespoons
sunflower oil
200g Greek yogurt
Juice of 1 lemon
½ teaspoon caster sugar
½ teaspoon ground coriander
1½ tablespoons water
2 tablespoons chopped mint leaves, plus extra
leaves, to serve
Naan bread, to serve, optional
PROGRAM: GRILL | PREP: 15 MINUTES | PREHEAT: APPROX. 6 MINUTES | COOK TIME: 10 MINUTES | MAKES: 6 SERVINGS
INTERMEDIATE RECIPE
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TIP Use the
All Purpose Blend
for a rich, classic
BBQ smoke flavour.

DIRECTIONS
1In 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.
2To 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. 9 minutes).
3When the unit has beeped to signify it has preheated
and “ADD FOOD” is displayed, open the lid and place
the aubergine slices on the grill. Close lid to begin
cooking.
4After 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.
5Place halloumi slices on grill plate and close lid to
begin cooking.
6After 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.
7Place 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, garlic yogurt and pickles. Roll up and serve
warm.
INGREDIENTS
2 small aubergines (about 150g each), 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
250g block halloumi, cut in 8 slices
4 x 24cm tortilla wraps
Pickles, to serve (e.g. red onions, green chillis,
cucumber)
GARLIC YOGURT
150g Greek yogurt
1 garlic clove, peeled, crushed
¼ teaspoon ground cumin
¼ teaspoon ground coriander
Sea salt and ground black pepper, as desired
PROGRAM: GRILL | PREP: 20 MINUTES | PREHEAT: APPROX. 9 MINUTES | COOK TIME: 16 MINUTES
MAKES: 4 SERVINGS
BEGINNER RECIPE
GRILLED HALLOUMI WRAP WITH
AUBERGINES, PICKLES & GARLIC YOGURT
V
DIRECTIONS
1To build the skewers, thread ingredients in the
following order, leaving 1/4th of the skewer empty:
onion, courgette, red pepper and cherry tomatoes.
In a small bowl, whisk together the olive oil, red wine
vinegar, garlic, thyme, salt and pepper. Evenly brush all
sides of the skewers with the prepared marinade.
2To 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.
3While 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.
4Turn dial to GRILL. Press WOODFIRE FLAVOUR. Set
temperature to MED and set time to 12 minutes. Select
START/STOP to begin preheating (IGN and preheating
will take approx. 9-11 minutes).
5When unit beeps to signify it is preheated and “ADD
FOOD” is displayed, open lid and add skewers to grill.
Close lid to begin cooking.
6When unit beeps and the display reads FLIP, open lid
and use silicone-tipped tongs to turn skewers. Baste
with any leftover marinade. Close lid to continue
cooking. Check if cooked after 10 minutes.
7When cooking is complete, remove the skewers and
serve hot drizzled with extra-virgin olive oil and
garnished with torn basil, if desired.
INGREDIENTS
6 x 30cm wooden skewers (soaked)
2 medium red onions, peeled, each cut into 12
wedges
1 large courgette (about 250g), halved
lengthways, cut into 18 half-moons (about
1.5cm thick)
1 large red pepper, cut into 18 small
(about 3 ½ cm) squares, deseeded
18 cherry tomatoes
3 tablespoons extra-virgin olive oil, plus extra
to drizzle
1 teaspoon red wine vinegar
2 garlic cloves, peeled, crushed
2 teaspoons chopped thyme leaves
Sea salt and ground black pepper, as desired
Handful basil, torn, to garnish, optional
PROGRAM: GRILL | PREP: 20 MINUTES | PREHEAT: APPROX. 9-11 MINUTES | COOK TIME: 12 MINUTES
MAKES: 6 SERVINGS
INTERMEDIATE RECIPE
MEDITERRANEAN
VEGETABLE SKEWERS VG
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32 33 Questions? ninjakitchen.co.ukKickstarter Recipe
TIP Use the
All Purpose Blend
for a rich, classic
BBQ smoke flavour.

Recipes
34
MUSHROOM & TOFU BURGERS
WITH CHIMICHURRI SAUCE
PROGRAM: GRILL | PREP: 15 MINUTES | PREHEAT: APPROX. 9 MINUTES | COOK TIME: 12 MINUTES
MAKES: 4 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1In a small bowl, add all chimichurri sauce
ingredients and stir to combine. Evenly cover all
sides of the tofu with half of the sauce. Set the
remaining sauce aside.
2To 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.
3While 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.
4Turn dial to GRILL. Set WOODFIRE FLAVOUR.
Set temperature to HI and set time to 12 minutes.
Select START/STOP to begin preheating (IGN and
preheating will take approx. 9 minutes).
5Brush mushrooms with olive oil and season with
salt and pepper. When the unit beeps to signify it
is preheated and “ADD FOOD” is displayed, open
the lid and place mushrooms, cap side down on
one side of the grill. Close lid to begin cooking.
6After 5 minutes, open lid and flip mushrooms.
Spoon approximately 1 teaspoon of chimichurri
sauce into each cap. Place the marinated tofu
slices on the other side of the grill. Close lid to
continue cooking.
7After 4 minutes, open lid and flip tofu. Close lid
and continue cooking until time expires.
8When cooking is complete, remove mushrooms
and tofu from grill. Place burger buns, cut side
down and cook until slightly grilled in the residual
heat, about 1 minute. Divide the remaining
chimichurri sauce between burger buns. Place
1 slice tofu onto each bun base then top with a
mushroom and rocket leaves.
INGREDIENTS
280g block firm tofu, cut lengthwise into 4 slices
(about 1cm thick)
1½ tablespoons extra-virgin olive oil, for brushing
4 large flat mushrooms (such as portobello)
4 burger buns, cut in half
Sea salt and ground black pepper, as desired
Rocket leaves, to serve
CHIMICHURRI SAUCE
60ml extra-virgin olive oil
1½ tablespoons red wine vinegar
2 garlic cloves, peeled, crushed
30g bunch flat leaf parsley, leaves picked and
finely chopped
1 red chilli, seeded, chopped
1 teaspoon dried oregano
Sea salt and ground black pepper, as desired
TIP Use vegan burger buns to make recipe vegan friendly.
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TIP Use the
All Purpose Blend
for a rich, classic
BBQ smoke flavour.
VG

36 37 Questions? ninjakitchen.co.ukRecipes
DIRECTIONS
KICKSTARTERRECIPE
SMOKED PULLED PORK
PROGRAM: SMOKER | PREP: 5 MINUTES | COOK TIME: 4–5 HOURS PLUS RESTING | MAKES: 6-8 SERVINGS
INGREDIENTS
1.9kg pork shoulder, trimmed
125g-250g spice seasoning
(ideas can be found on page 47)
Sea salt and ground black pepper, as
desired
BEGINNER RECIPE
Liberally season pork on
all sides with desired
seasoning, salt and
pepper.
To install the grill plate,
position it flat on top of
the heating element and
gently press down until
it sits into place. Place
pork onto grill plate, fat
side uppermost, then
close the lid.
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.
Turn dial to SMOKER,
set temperature to
120°C and set time to
4 hours. Select START/
STOP to begin cooking
(preheating is not
needed).
TIP Leave fat on to keep meat moist
during cooking
NOTE Whilst the pork is resting, the
grill can be used for cooking
accompaniments, remove pork
from grill and cover loosely
with foil.
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.
TIP Depending on the size and shape
of the pork, more time may be
needed during the cooking cycle.
Use the arrows to the right to add
more time.
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Cooking is complete when the
pork reads 95°C on an instant
read thermometer, turn unit
o, leave lid closed and let
pork rest for 45 minutes to
1 hour. Alternatively, remove
food from grill, cover in foil
and let rest for at least 45
minutes to 1 hour. Then shred
the pork and toss or serve with
sauce of choice (see page 46
for sauce recommendations).
TIP Use the
Robust Blend
for a rich, classic
BBQ smoke flavour.