Ninja OG751 User Manual

PRO OUTDOOR GRILL

WITH BUILT IN THERMOMETER

QUICK START GUIDE

+ RECIPE BOOK

SCAN HERE for

quick tips and
how-to videos

Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.

YOUR GUIDE TO

MASTER GRILLING

LIKE A PRO

Welcome to the Ninja Woodfire Pro Outdoor Grill.

From here, you’re just a few pages away from how-

to’s and recipes that’ll make for the ultimate outdoor

grilling and smoking experience, without the hassle.

Now open the hood and let’s get cooking.

TABLE OF CONTENTS

What’s in the box ............................................................ 2

Get to know the control panel .................................. 3

Cleaning ............................................................................... 3

Woodfire Technology ................................................... 4

Ninja Woodfire™ Pellets .............................................. 6

Woodfire Flavor Scale.....................................................7

Smart Cook System ...................................................... 10

Master Grilling

Instructions ........................................................................14

Kickstarters .......................................................................16

Recipes .............................................................................. 20

RECIPE KEY

VG

NUT-FREE

V

VEGETARIAN

WOODFIRE

FLAVOR

DAIRY-FREEGLUTEN-FREE

BUILT-IN

THERMOMETER

VEGAN

BBQ Smoking

Instructions .......................................................................26

Kickstarters ......................................................................28

Recipes ............................................................................... 32

Beyond Grilling

Instructions for air crisping & more .......................36

Recipes ...............................................................................38

Sauces & Spice Rubs ....................................................42

Cooking Charts

Cook times & temps for your favorites ................ 44

SCAN HERE for

accessories
recipe videos,
tips & tricks

THE ULTIMATE SETUP

Getting the right stu makes all the dierence.
Gear up with accessories for your new grill on
NinjaKitchen.com/Accessories.

COLLAPSIBLE

GRILL STAND

PREMIUM

GRILL COVER

FLAT TOP

GRIDDLE PLATE

COMBO

CRISPER

BASKET

PELLET

REFILLS

WHAT’S IN THE BOX

GET TO KNOW THE CONTROL PANEL

SCAN HERE for

how-to videos
on setting up
your grill

NONSTICK
GRILL GRATE

Use with every cooking
function. fits up to 6
burgers, 30 hot dogs,
or 2 racks of ribs.

THERMOMETER

Continuously monitors
the internal temperature
of food for the perfect
doneness.

CRISPER BASKET

Air fry, roast, dehydrate,
and more. Fits up to 3lbs
of food.

PELLET SCOOP

Designed to measure the
perfect amount of pellets
for one smoke session.

REMOVABLE
WOODFIRE
SMOKE BOX

Comes fully installed
in the unit. Always
insert it into place
before adding pellets.

BACK OF BACK OF

UNITUNIT

GRE A S E TR AY

Always insert grease
tray before every
cooking session.

NINJA WOODFIRE PELLETS

Each sample bag provides three smoke
sessions. Open the pouch, fill the pellet
scoop, and pour pellets into the smoke
box. Give both of our signature blends
a try with the included starter packs.

C

A

A

OFF

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.

B

COOKING FUNCTIONS

Grill, Smoker, Air Crisp, Bake, Roast, Broil, Dehydrate.

B

D

C WOODFIRE FLAVOR TECHNOLOGY

Press after selecting your cooking function to add
woodfire flavor. Intended for use with the Grill, Air Crisp,
Bake, Roast, and Dehydrate functions. When pressed,

flame icon will illuminate on the display screen.

NOTE: Woodfire Flavor Technology cannot be used with
the Broil function.

D

TEMP

Use the and buttons to the left of the display
screen to adjust your temperature.

CLEANING INSTRUCTIONS

Allow unit and accessories to cool before moving

STEP 1

Remove non-stick grill

grate and non-stick crisper

basket (if used) after each

use and hand-wash with

warm, soapy water.

unit and removing any accessories.

STEP 2

Remove smoke box and
safely discard all cooled
contents after each use.

G

E F

E

MANUAL

Switches the display screen so you can manually set
the target temperature for the thermometer.

F PRESET

Switches the display screen so you can select a
preset target temperature for the thermometer based
on food load and desired results. Use the arrows to
the right of the display to select protein type and
the arrows to the left of the display to select desired

doneness.

G

TIME

Use the and buttons to the right of the display
screen to adjust your time.

H

START|STOP

Press to start or stop the current cook function, or
press and hold for 4 seconds to skip preheat.

PREHEAT FOR BETTER RESULTS

For best grilling results, let the grill fully preheat

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.

H

SCAN HERE for

more cleaning

tips & tricks

100% REAL WOODFIRE FLAVOR

The combination of our high-power convection fan,

Integrated Smoke Box, and Ninja Woodfire pellets work

together to create rich, fully developed woodfire flavor.

WOODFIRE

TECHNOLOGY

burning wood pellets. Add rich, fully developed

4 Woodfire Technology

Powered by electricity, flavored by real

smokiness to any dish you make.

CONVECTION

FAN

Rapidly circulates air and

woodfire smoke around food

for fast, even cooking and

smoke absorption.

EXPERIMENT WITH WOODFIRE FLAVORS

INTEGRATED
SMOKER BOX

The self-igniting smoke box
needs only

to give your food authentic

1

/2 cup of pellets

woodfire flavor.

BURNS REAL

WOOD PELLETS

With the ideal size and

composition of premium

hardwoods, Ninja Woodfire

Pellets are engineered to be

used for flavor, not fuel.

SCAN HERE

to buy more

Ninja Woodfire

Pellets

100% REAL WOOD FOR 100% REAL WOODFIRE FLAVORS

Designed specially for Ninja Woodfire products, our

100% real hardwood pellets are only used to create

authentic woodfire flavor and are not used as fuel.

That’s why it’s so easy to add real woodfire flavor

Only Ninja Woodfire Pellets are compatible with the

WOODFIRE FLAVOR SCALE

Our recipes are designed to be used exclusively

with Ninja Woodfire Pellets.

™

WOODFIRE

™

MILD

ROBUST

PELLETS

No matter which blend you

choose, our pellets can be

used with anything you make:

to anything you make.

Ninja Woodfire Outdoor Grill.

ALL-PURPOSE BLEND

FLAVOR: Balanced, mild, bright, sweet

COMPOSITION: Cherry, maple, oak

ROBUST BLEND

FLAVOR: Rich, classic BBQ

COMPOSITION: Hickory,

cherry, maple, oak

TIPS & TRICKS

100% REAL WOOD-

NO FILLERS.

Each pellet is a

combination of premium

hardwoods at the perfect

ratio for optimal flavor.

6 Woodfire Pellets

PREMIUM QUALITY

FOR BEST SMOKE

Our wood pellets are high

density and low moisture—

the perfect combo to create

professional-grade smoke.

CONSISTENT

FLAVOR

The size and shape of

our pellets provide better

air flow and consistent

smoky flavor.

Our Ninja Woodfire
Pellet Scoop comes
included so you get

the perfect amount

every time.

Wood ash is an excellent source of nutrients for plants. To use in your garden,

lightly scatter on the soil, or add it to your existing compost.

Don’t worry about

your pellet stash. You

only need 1 full scoop

of pellets for each
session to get that

smoky finish.

Use ash in your garden

No need to refuel

while cooking, just

throw 1 full scoop of

pellets into the smoke

box and the grill does

the rest.

7

GRILL, SMOKE, AND AIR FRY

WITH NATURAL WOODFIRE FLAVORS

BEYOND GRILLING

From desserts to sides, there’s so much more to

try with Bake, Roast, Broil, and Dehydrate.

ROASTBAKE

MASTER GRILL

High-heat searing and char-grilling for

steaks, burgers and more

Pages 14–29

OUTDOOR AIR FRYER

Guilt-free fried favorites, now outdoors

Pages 44–55

FOOL PROOF BBQ SMOKER

Low & slow smoking for BBQ classics

like ribs and pulled pork

Pages 30–43

Cornbread, biscuits, and

desserts

BROIL DEHYDRATE

Top-down heat

for a quick crisp

ADD SMOKE

TO ANYTHING

Roasted meats

and veggies

Dehydrated fruit

or jerky

Just add pellets, select a cooking
function, and press the WOODFIRE
FLAVOR TECHNOLOGY button.
The grill will do the rest.

BUILT-IN THERMOMETER

NO GUESSWORK. PERFECT DONENESS.

HOW TO PLACE THE THERMOMETER

Once you’ve selected your cooking function, cooking

temperature, protein type, and desired level of doneness, insert

the Built-In Thermometer into the thickest part of your protein

while the grill is preheating.

FOOD TYPE PLACEMENT CORRECT INCORRECT

NO GUESSWORK

Select food type and doneness, then

insert built-in thermometer.

NINJA® BEEF DONENESS GUIDE

Everyone's idea of doneness diers. This guide shows you what
you can expect from each of our preset beef doneness settings.

1 2 3 5 7

RARE

Using dierent cuts of steak and dierent sizes can alter the outcome.

MEDIUM RARE

NOTE: Beef Doneness Guide is based on New York Strip Steak.

PERFECT DONENESS

Built-in thermometer continuously

monitors temp. The grill

automatically shuts o when

food is perfectly done.

FOOLPROOF BBQ SMOKING

Get perfect BBQ results every time.

No need to constantly check your

food. The grill will let you know

when your food is ready.

4 6 8 9

MEDIUM

Steaks
Pork chops
Lamb chops
Chicken breasts
Burgers
Tenderloins
Fish fillets

• Insert thermometer horizontally into the
center of the thickest part of the meat.

• Make sure the tip of the thermometer is
inserted straight into the center of the meat,
not angled toward the bottom or top of it.

• Make sure the thermometer is close to
(but not touching) the bone and away
from any fat or gristle.

NOTE: The thickest part of the fillet may

not be the center. It is important that the
end of the thermometer hits the thickest
part so desired results are achieved.

SCAN HERE for helpful

videos on thermometer
interaction

Whole chicken

WELLMEDIUM WELL

DO NOT use the thermometer with frozen protein or for cuts of meat thinner than 1 inch.

• Insert thermometer horizontally into the
thickest part of the breast, parallel to, but
not touching, the bone.

• Make sure the tip reaches the center of the
thickest part of the breast and doesn’t go all
the way through the breast into the cavity.

For complete thermometer instructions, see your Ninja® Owner’s Guide.

Questions? ninjakitchen.com

11 10

COOKING WITH THE

BUILT-IN THERMOMETER

The Built-In Thermometer continuously monitors doneness throughout the
cooking process, unlike a traditional instant-read thermometer.

STEP 1

SET UP

• Remove the storage compartment
from the front of the unit,
below the control panel.

• Unwind cord and remove
thermometer.

• Plug thermometer into jack on the
right side of the control panel.

If adding woodfire flavor,

open provided bag of
Ninja Woodfire Pellets.

Using the pellet scoop, reach

scoop into bag to fill scoop to
the top, level o to avoid spilling.

While holding the smoke box

lid open, pour pellets into the
smoke box until filled to the top.
Then, close the smoke box lid.

SELECT COOK FUNCTION

• Turn the unit on by rotating the
dial clockwise from the OFF
position to select GRILL,
SMOKER, AIR CRISP, BAKE,
ROAST, or BROIL.

If you added pellets, press

the WOODFIRE FLAVOR
TECHNOLOGY button.

• Use the left arrows to select
desired cook temperature.
(setting a time is not necessary
when using the thermometer).

DID YOU KNOW?

Meat keeps cooking when you
remove it from the grill.

To prevent overcooking, unit will beep
right before food reaches desired doneness,
taking carry-over cooking into account.

NOTE: Skipping carry-over cooking and cutting into food

right away may result in a rarer level of doneness .

STEP 2

STEP 3

PROGRAM THERMOMETER

• Press the PRESET button.

• Use the right arrows to
choose the desired protein.

• Use the left arrows to choose
the desired doneness.

NOTE:

If selecting the MANUAL button,
use the internal cook temperatures
recommended in the Owner’s Guide.

STEP 4

PLACE THERMOMETER

• Press the START/STOP
button to begin
preheating.

NOTE:

While preheating is
strongly recommended, you
can skip it by pressing and
holding the START/STOP
button for 4 seconds.

• Wait until unit is fully

preheated before
adding food.

• Insert thermometer

in protein using the
“How to Place the
Thermometer” guide
on the previous page.

NOTE:

There is no preheat
for the Smoker function.
Add your food before
pressing START.

REMOVING YOUR FOOD

Transfer meat to a plate using
silicone-tipped tongs with the

thermometer still inserted.

WARNING: Thermometer

and grip will be hot.

STEP 5

ADD FOOD

• Once unit has
preheated, “ADD
FOOD” will appear
on the screen.

• Add the food with
thermometer grip fully
inside the unit, and
close the hood over
cord to begin cooking

NOTE:

DO NOT close hood on
thermometer grip, as this
will prop open the hood and
create inaccurate readings.

STEP 6

TRACK PROGRESS

• The progress bar at
the top of the display
will track doneness.

• Flashing doneness
indicates progression
to that doneness.

• When using Roast
and Grill, the unit will
beep and display FLIP.
Flipping is optional
but recommended.

CARRY-OVER COOKING & RESTING

Allow protein to carry-over cook
and rest for 3–5 minutes. “REST”

will appear and timer will count up.

STEP 7

CARRY-OVER & REST

• Unit will beep and show
“GET FOOD”, indicating
it’s time to carry-over
cook and rest food on
a plate for 3–5 minutes.

• Carry-over cooking
is when food retains
heat and continues
to cook after being
removed from the
source of heat.

OUTDOOR GRILLING MADE EASY

14 Master Grilling

MASTER

GRILLING

Our grill makes it easier than ever to get the same

char as a propane gas grill. And thanks to Woodfire

Technology, you can create 100% real woodfire flavors

at the same time—and without the hassle.

STEP 1

SET UP

• Place grill on a flat,
level surface.

• Open the hood and install
the grill grate 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.

For easier, faster clean

TIP

up, line the grease
tray with tinfoil.

STEP 4

ADD FOOD & COOK

• Once grill has preheated,
“ADD FOOD” will appear
on the screen.

• Open the hood to add
ingredients to the grill.

• Close the hood. The grill will
begin cooking and the timer
will begin to count down.

SCAN HERE

for quick
tips and
how-to
videos

STEP 2

ADD PELLETS

DON'T WANT SMOKE?

Skip these steps

• Open provided bag of pellets.

• 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.

STEP 5

REMOVE FOOD & SERVE

• When cook time is complete,
the grill will beep, and “END”
will appear on the display.

• Remove food from grill,
then enjoy!

STEP 3

PROGRAM & PREHEAT

• Turn the unit on by rotating
the dial clockwise from the
OFF position to select GRILL.

If you added

• Use the

• Use the

• Press START to begin

PREHEAT FOR BETTER RESULTS

Let the Grill fully preheat before adding
food or this may lead to overcooking and
a longer preheat time. While preheating
is strongly recommended, you can skip
it by pressing and holding the START/STOP
button for 4 seconds.

pellets, press the
WOODFIRE FLAVOR
TECHNOLOGY button.

and buttons to
the right of the display screen
to adjust the cook time.

and buttons to
the left of the display screen
to adjust the temperature.

preheating. If using WOODFIRE
FLAVOR TECHNOLOGY, the
pellets will go through and
ignition cycle (IGN), then the
grill will begin preheating (PRE).

GRILL-MASTER’S NOTES

Preheat times by temp:

HI

10–12 mins

MED

8–10 mins

Smoking ignition times will
take an additional 5–7 minutes.

Keep ingredients cold before
putting them on the grill

For optimal smoke flavor,
minimize the time the lid is open
when adding or flipping food.

For back-to-back smoking
sessions, re-fill the smoke box
when half the pellets have burned.
DO NOT re-ignite pellets. DO NOT
re-fill more than 1 or 2 times.

LO

7–9 mins

MASTER GRILLING

KICKSTARTER RECIPE

NY STRIP STEAK WITH

GRILLED ASPARAGUS

BEGINNER RECIPE

PREP: 5 MINUTES | PRE H E AT: APPROX. 15–19 MINUTES | TOTAL COOK TIME: APPROX. 20 MINUTES | MAKES: 4 SERVINGS

MASTER GRILLING

INGREDIENTS

4 uncooked New York strip steaks
(10–12 ounces each)

3 tablespoons canola oil, divided

DIRECTIONS

2 bunches (2 pounds) asparagus, trimmed
Kosher salt, as desired
Ground black pepper, as desired

MASTER GRILLING

SCAN HERE for

a step-by-step
video

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

16

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 the
smoke box lid.

* Choose pellets

based on flavor,
refer to page 7 for
more info on pellet
flavor profiles.

Turn dial to GRILL.
Press WOODFIRE
FLAVOR. Set
temperature to
HI, then select
PRESET. To set the
thermometer, use
the right arrows to
select BEEF, and the
left arrows to select
desired doneness.
Select START/STOP
to begin preheating
(preheating will
take approx. 15–19
minutes).

When unit is
preheating, brush
each steak on all
sides with ½
tablespoon oil,
then season with
salt and pepper.
Insert thermometer
horizontally into the
center of the thickest
part of the largest
steak. Toss asparagus
with remaining oil,
then season with salt
and pepper.

When unit beeps
to signify it has
preheated and ADD
FOOD is displayed,
open hood and
place steaks on
grill grate, gently
pressing down
to maximize grill
marks. Close hood
over thermometer
cord to begin
cooking.

When unit beeps
and the display reads
FLIP, open hood, and
use silicone-tipped
tongs to flip the
steaks. Close hood to
continue cooking.

TIP

See thermometer placement
instructions on page 9.

When unit beeps to
signal the steaks are
almost done cooking,
open hood, transfer
steaks to a cutting
board, and let rest for
5 minutes.

While steaks are
resting, place
asparagus on grill
grate and close hood.
Turn dial to GRILL,
set temperature to
HI, and set time to
8 minutes. Select
START/STOP to
begin cooking.

When cooking and
resting are complete,
open hood and
remove asparagus
from grill. Slice
steaks and serve with
asparagus.

Questions? ninjakitchen.comKickstarter Recipe

17

KICKSTARTER RECIPE

LEMON HERB GRILLED SALMON

BEGINNER RECIPE

PREP: 10 MINUTES | MARINATE: 30 MINUTES | P REHE AT: APPROX. 10–12 MINUTES

TOTAL COOK TIME: 10 MINUTES | MAKES: 8 SERVINGS

MASTER GRILLING

MASTER GRILLING

2 tablespoons minced garlic
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
3 tablespoons fresh parsley, chopped
1 ½ tablespoons Dijon mustard
¾ cup olive oil

In a small bowl, prepare marinade
by whisking together all ingredients
except the salmon. Then place the
marinade and salmon in a large
resealable plastic bag. Massage
the outside of the bag to work
the marinade over all parts of
the salmon, then place the bag in
the refrigerator for 30 minutes to
marinate.

18

INGREDIENTS

2 tablespoons honey
Zest and juice of 2 lemons
Kosher salt, as desired
Ground black pepper, as desired
8 salmon fillets (7–8 ounces each),

deboned, skin removed
Nonstick cooking spray

DIRECTIONS

Plug thermometer into unit. To
install the grill grate, position it
flat on top of the heating element
and gently press down until it sits
into place, then close the hood.

Turn dial to GRILL, set
temperature to HI, then select
PRESET. To set the thermometer,
use the right arrows to select
FISH, and the left arrows to
select desired doneness. Select
START/STOP to begin preheating
(preheating will take approx.
10–12 minutes). While unit is
preheating, insert thermometer
horizontally into the center of the
thickest part of the largest fillet.

When the unit beeps to signify
it is preheated and ADD FOOD
is displayed, open the hood and
spray the grill grate with cooking
spray. Add the salmon to the grill,
then close hood to cook.

TIP

See thermometer placement
instructions on page 9.

When the unit displays FLIP, open
hood and flip the salmon. Close
hood to continue cooking.

When cooking is complete, open
hood, remove salmon from grill
and serve with your favorite side
dish.

Questions? ninjakitchen.comKickstarter Recipe

19

JAMAICAN JERK SHRIMP
WITH RUM GLAZE

MASTER GRILLING

INTERMEDIATE RECIPE

PREP: 5 MINUTES | PRE H E AT: APPROX. 10–12 MINUTES | TOTAL COOK TIME: 6–8 MIN UTES | MAKES: 4–6 SERVINGS

MASTER GRILLING

INGREDIENTS

2 pounds jumbo shrimp, peeled, tails removed,
deveined

2 tablespoons canola oil

¼ cup prepared Jamaican jerk seasoning
(found on page 53)

¼ cup honey

¼ cup spiced rum

Zest and juice of 1 large orange

1 teaspoon lime juice

1 tablespoon ground ginger or minced fresh ginger

1 teaspoon kosher salt

Chopped cilantro, for garnish

Lime wedges, for garnish

Cooked brown rice, for serving, as desired

DIRECTIONS

1 In a large bowl, toss the shrimp with oil and

Jamaican jerk seasoning until evenly coated.

2 To install the grill grate, position it flat on top of

the heating element and gently press down until
it sits into place, then close the hood. Turn the
dial to select GRILL, set temperature to HI, and
set time to 8 minutes. Select START/STOP to
begin preheating (preheating will take approx.
10–12 minutes).

3 To prepare the rum glaze, place all remaining

ingredients in a medium bowl and whisk until
combined.

4 When the unit beeps to signify it is preheated and

ADD FOOD is displayed, open the hood and add
the shrimp to the grill, ensuring they are spread
out to maximize grill marks. Leave the hood open
and cook untouched for about 3 to 4 minutes.

5 Use silicone-tipped tongs, flip the shrimp, then

drizzle with 5 to 7 tablespoons of rum glaze.
Continue to grill until fully cooked, about 3 to 4
minutes longer.

6 When cooking is complete, remove shrimp from

grill, drizzle with any remaining rum glaze and
garnish with cilantro and lime wedges. If desired,
serve over cooked rice.

TIP Running out of cooking time? Use the arrows on the

right to add more time as necessary.

20

Master Grilling

GRILLED PANZANELLA SALAD

V

MASTER GRILLING

INTERMEDIATE RECIPE

PREP: 5 MINUTES | PRE H E AT: APPROX. 10–12 MINUTES | TOTAL COOK TIME: 15 M INUTES | MAKES: 4–6 SERVINGS

INGREDIENTS

3 peaches, pitted, cut into 8 pieces

MASTER GRILLING

2 red plums, pitted, cut into 6 pieces

1 medium red onion, peeled, cut in ½-inch-thick,
round slices

1 baguette, cut in
olive oil

12 ounces cherry tomatoes

1

/2 English cucumber, cut in 1/2-inch pieces

1

/2-inch-thick slices, drizzled with

8 ounces bocconcini mozzarella balls

3 tablespoons white balsamic or white wine vinegar

1 tablespoon Dijon mustard

1

/4 cup lemon juice

Kosher salt, as desired

Ground black pepper, as desired

1

/2 cup olive oil

Fresh torn basil leaves, as garnish

DIRECTIONS

1 To install the grill grate, position it flat on top of

the heating element and gently press down until
it sits into place, then close the hood. Turn dial
to GRILL, set temperature to HI, and set time to
15 minutes. Select START/STOP to begin cooking
(preheating will take approx. 10–12 minutes).

2 When the unit has beeped to signify it has

preheated and ADD FOOD is displayed, open the
hood, and place the oiled bread on the grill, close
hood, and cook for 1 to 2 minutes per side or until
bread is toasted and grill marks are prevalent. Then
open hood, remove bread from grill and set aside.

3 Open the hood, and add peaches and plums to

grill, cut-side down, then close hood. Grill peaches
and plums for 5 minutes or until grill marks are
prevalent and fruit is soft (no need to flip). Then
open hood, remove fruit from grill and set aside.

4 Place the onions on the right side of the grill. Then

place the tomatoes on the left side of the grill,
close hood and cook for about 5 minutes or until
blistered and lightly charred. Gently toss tomatoes
with silicone-tipped tongs once or twice during
cooking.

5 When cooking is complete, transfer the onions

and tomatoes to a medium bowl along with the
cucumber and mozzarella. Cut fruit into bite-sized
pieces and add to the bowl. Cut bread into 1-inch
pieces and add to bowl.

6 In a small bowl, prepare the dressing by whisking

together the vinegar, Dijon mustard, lemon juice,
salt, and pepper. While whisking, slowly drizzle in
the olive oil until dressing is emulsified.

7 Drizzle the dressing over the prepared salad and

toss to evenly combine. Garnish with torn basil
leaves and serve.

22

Master Grilling

GRILLED TOMATO­PINEAPPLE SALSA

VG

CHEESY STUFFED
CHICKEN BREASTS

MASTER GRILLING

INTERMEDIATE RECIPE

PREP: 5 MINUTES | PRE H E AT: APPROX. 15–19 MINUTES | TOTAL COOK TIME: 10 MINUTES | MAKES: 8+ SERVINGS

MASTER GRILLING

INGREDIENTS

1 small red onion, peeled,
cut in 1-inch rings

6 ounces fresh pineapple,
cut in 1-inch chunks (6–8 chunks)

3 Roma tomatoes, cut in half

1 green bell pepper, cut in quarters,
stem and seeds removed

1 jalapeño pepper, cut in half,
stem and seeds removed

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt, as desired

Ground black pepper, as desired

2 limes, cut in half

2 cloves garlic, peeled

/ cup fresh cilantro leaves,
plus more for garnish as desired

TIP Running out of cooking time? Use the arrows on the

right to add more time as necessary.

TIP For added flavor, grill the limes cut-side down and

swap the green bell pepper for a poblano pepper.

DIRECTIONS

1 To install the grill grate, position it flat on top of

the heating element and gently press down until
it sits into place, then close the hood.

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
the smoke box lid.

3 Turn dial to GRILL. Press WOODFIRE FLAVOR.

Set the temperature to HI, and set time to 10
minutes. Select START/STOP to begin preheating
(preheating will take approx. 15–19 minutes).

4 When unit beeps to signify it is preheated and

ADD FOOD is displayed, open hood and add
the onion, pineapple, tomatoes, bell pepper,
and jalapeño pepper to the grill plate. Close the
hood and grill for 5 minutes. Then open hood, flip
vegetables, and grill for another 5 minutes.

5 When cooking is complete, open hood, remove

vegetables from grill and let cool. Once cooled,
add half of the tomatoes and the garlic to a
blender and blend until smooth. Roughly chop
the remaining grilled vegetables, then mix with
the blended tomatoes in a serving bowl. Garnish
with cilantro and serve with chips.

INTERMEDIATE RECIPE

PREP: 5–10 MINUTES | PR E HEAT: APPROX. 15–19 MIN UTES | TOTAL COOK TIME: 25 MINUTES | MAKES: 6 SERVINGS

INGREDIENTS

8 ounces mild goat cheese, room temperature

4 ounces garlic and herb soft cheese, room
temperature

¼ cup julienned sundried tomatoes in herbed oil

2 tablespoons fresh or dried basil

2 tablespoons grated Parmesan cheese

1 teaspoon granulated garlic

2 ounces fresh baby spinach, roughly chopped

Kosher salt, as desired

Ground black pepper, as desired

6 boneless, skinless chicken breasts
(8–9 ounces each)

DIRECTIONS

1 In a small bowl, add the goat cheese, herbed

cheese, tomatoes, basil, Parmesan, garlic,
spinach, salt, and pepper and mix until fully
combined.

2 Lay each chicken breast flat and cut horizontally,

about / of the way into the chicken. Fill each
breast with 2 to 3 tablespoons of prepared
filling. Then evenly cover the outside of the
chicken with salt and pepper as desired.

3 To install the grill grate, position it flat on top of

the heating element and gently press down until
it sits into place, then close the hood.

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
the smoke box lid.

5 Turn dial to GRILL. Press WOODFIRE FLAVOR.

Set the temperature to HI, and set time to 25
minutes. Select START/STOP to begin cooking
(preheating will take approx. 15–19 minutes).

6 When unit beeps to signify it is preheated and

ADD FOOD is displayed, open the hood, and
place the chicken to the grill. Close the hood to
begin cooking.

7 When cooking is complete, open hood and

remove chicken from grill and serve with your
favorite side.

24

Master Grilling

Questions? ninjakitchen.com

25

STEP 1

SET UP

STEP 2

ADD FOOD

STEP 3

ADD PELLETS

FOOL-PROOF

BBQ SMOKING

PITMASTER WITHOUT THE PITFALLSPITMASTER WITHOUT THE PITFALLS

Smoking doesn’t have to be complicated. No 12 hour waits,

26 BBQ Smoking

no reloading fuel, no watching anything like a hawk.

Just an easy, fool-proof way to get deep, smoky flavors

into everything you make.

• Place grill on a flat,
level surface.

• Open the hood and install
the grill grate 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.

For easier, faster clean

TIP

up, line the grease
tray with tinfoil.

STEP 4

PROGRAM & COOK

• Turn the grill on by rotating
the dial clockwise from
the OFF position to select
the SMOKER function.

• Use the and buttons to
the left of the display screen
to adjust the temperature.

• Use the
the right of the display screen
to adjust the cook time.

• Press the button to the right
of the display labeled
START/STOP to begin cooking.

• Close the hood. The grill will
begin cooking and the timer
will begin to count down.

and buttons to

• Add ingredients to the grill
then close the hood.

STEP 5

REMOVE FOOD & SERVE

• When cook time is complete,
the grill will beep, and “END”
will appear on the display.

• Remove food from grill,
then enjoy!

• Open provided bag of pellets.

• 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.

PITMASTER’S NOTES

There is no preheat time
for the Smoker function

The colder the ingredients,
the smokier the results.

For optimal smoke flavor,
minimize the time the lid
is open when adding or
flipping food.

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 FLAVOR
TECHNOLOGY for 3 seconds to
ignite the new full box of pellets.

BBQ SMOKING

KICKSTARTER RECIPE

PREP: 5 MINUTES | TOTAL COOK TIME: 1–2 HOURS | MAKES: 4–6 SERVINGS

2 racks baby back ribs, cut in half
1 cup spice seasoning

(ideas can be found on page 53)

BBQ SMOKING

To install the grill grate,
position it flat on top of the
heating element and gently
press down until it sits into
place.

SCAN HERE to buy

grill accessories

* The roasting rack is

available for purchase
on ninjaaccessories.com.

28

SMOKED BABY BACK RIBS

BEGINNER RECIPE

INGREDIENTS

Kosher salt, as desired
Ground black pepper, as desired

DIRECTIONS

Liberally cover ribs on
all sides with desired
seasoning, salt, and
pepper.

Shingle ribs onto grill
grate or place in rib rack*,
then close the hood.

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 the smoke
box lid.

** Choose pellets based

on flavor, refer to page
7 for more info on pellet
flavor profiles.

SCAN HERE for

a step-by-step
video

Turn dial to select
SMOKER, set
temperature to 250°F,
and set time to 2
hours. Select START/
STOP to begin cooking
(preheating is not
needed).

After 1 hour, open
hood, and rotate ribs
so the bottom side is
now exposed on top.
Depending on the
thickness of the ribs,
begin to check for
doneness around
1 hour 30 minutes.
Cooking is done when
an instant-read food
thermometer reads
between 190°F to 203°F.

When cooking is
complete, open hood,
remove ribs from grill
and let rest for about
10 minutes. Then cut
as desired and serve
with sauce of choice
(reference page 52 for
sauce recommendations).

BBQ SMOKING

Questions? ninjakitchen.comKickstarter Recipe

29

BBQ SMOKING

KICKSTARTER RECIPE

SMOKED PORK SHOULDER

BEGINNER RECIPE

PREP: 5 MINUTES | TOTAL COOK TIME: 4–6 HOURS | MAKES: 6–8 SERVINGS

INGREDIENTS

4 pounds pork shoulder,
trimmed, fat removed

½–1 cup spice seasoning
(ideas can be found on page 53)

DIRECTIONS

Kosher salt, as desired
Ground black pepper, as desired

BBQ SMOKING

Liberally season pork on all sides
with desired seasoning, salt,
and pepper.

SCAN HERE to buy

grill accessories

* The roasting rack is

available for purchase
on ninjaaccessories.com.

30

Plug thermometer into unit. To
install the grill grate, position it
flat on top of the heating element
and gently press down until it sits
into place. Place the roasting rack*
on the grill grate (if using) or
place the pork directly on the grill.
Insert thermometer horizontally
into the thickest part of the meat
(see thermometer placement
instructions on page 9). Close
the hood.

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 the
smoke box lid.

** Choose pellets based on flavor,

refer to page 7 for more info on
pellet flavor profiles.

TIP For proteins with a thick fat cap, like

pork shoulder, trim o enough fat so

1

/4-inch remains. Then place on

that
the grill fat side up.

Turn dial to SMOKER and set
temperature to 250°F. To set the
thermometer, select MANUAL and
set temperature to 203°F. Select
START/STOP to begin cooking
(preheating is not needed).

When cooking is complete, turn
unit off, leave hood closed, and
let pork rest for 45 minutes to 1
hour. Alternatively, remove food
from grill, wrap in plastic wrap
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 52 for sauce
recommendations).

Questions? ninjakitchen.comKickstarter Recipe

31

SMOKED TACOS AL PASTOR

BBQ SMOKED BEEF BRISKET

INTERMEDIATE RECIPE

PREP: 10 MINUTES | TOTAL COOK TIME: 4 HOURS | MAKES: 8–10 SERVINGS

INGREDIENTS

3–4 pounds boneless pork shoulder, trimmed, fat
removed

Mexican spice blend, as desired (found on page 53)

1 whole pineapple, peeled, core removed, cut in

1

/2-inch rings

1 can (6 ounces) pineapple juice

1 large white onion, peeled, diced small

1

/2 cup chopped cilantro

24 corn tortillas, warmed

Lime wedges, for garnish

DIRECTIONS

1 Plug thermometer into unit. To install the grill

2 Liberally season pork on all sides with Mexican

3 While holding the smoke box lid open,

BBQ SMOKING

4 Turn dial to SMOKER and set temperature to

5 After 15 minutes, open hood, remove pineapple

6 When cooking is complete, turn unit off, leave

TIP For proteins with a thick fat cap, like pork shoulder,

trim o enough fat so that
place on the grill fat side up.

32

BBQ Smoking

1

/4-inch remains. Then

7 To build the tacos, layer the tortillas with pork,

grate, position it flat on top of the heating
element and gently press down until it sits into
place.

spice blend. Insert thermometer horizontally into
the center of the thickest part of the pork (see
thermometer placement instructions on page 9).
Place the pork and pineapple on the grill grate,
then close the hood.

use the pellet scoop to pour pellets into the
smoke box until filled to the top. Then close
the smoke box lid.

250°F. To set the thermometer, select MANUAL
and set temperature to 203°F. Select START/
STOP to begin cooking (preheating is not
needed). Set an external timer to 15 minutes.

and set aside. Close hood to continue cooking
pork. Let pineapple cool, then chop into small
pieces.

hood closed, and let pork rest for 45 minutes to
1 hour. Alternatively, remove food from grill, wrap
in plastic wrap and let rest for at least 45 minutes
to 1 hour. Then shred the pork and toss in a large
bowl with pineapple juice.

pineapple, onions, and cilantro. Top with fresh
lime juice.

INTERMEDIATE RECIPE

PREP: 5 MINUTES | TOTAL COOK TIME: 5–8 HOURS | MAKES: 6–8 SERVINGS

INGREDIENTS

5–9 pounds beef brisket, trimmed

3 tablespoons yellow mustard

1

/2–1 cup spice seasoning of choice

(ideas can be found on page 49)

Kosher salt, as desired

Ground black pepper, as desired

TIP For proteins with a thick fat cap, like brisket, trim o

enough fat so that
grill fat side up.

1

/4-inch remains. Then place on the

DIRECTIONS

1 Liberally season brisket on all sides with mustard,

desired seasoning, salt, and pepper.

2 Plug thermometer into unit. To install the grill

grate, position it flat on top of the heating
element and gently press down until it sits into
place. Place the brisket directly on grill, then close
the hood. Insert thermometer horizontally into
the thickest part of the meat (see thermometer
placement instructions on page 9).

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
the smoke box lid.

4 Turn dial to SMOKER, set temperature to 250°F,

and set time to 6 hours. Select START/STOP
to begin cooking (preheating is not needed).
Depending on the size and shape of the beef
brisket, more time may be needed during the
cooking cycle. Use the arrows to the right to add
more time.

5 When cooking is complete, open hood, remove

brisket from grill, wrap in plastic wrap and let rest
for 1 hour. Then slice the brisket against the grain
and brush or serve with sauce of choice (see page
48 for sauce recommendations).

Questions? ninjakitchen.com

BBQ SMOKING

33

SMOKED PIT BEEF SANDWICHES
WITH HORSERADISH SAUCE

BBQ SMOKING

INTERMEDIATE RECIPE

PREP: 5 MINUTES | TOTAL COOK TIME: UP TO 2 HOURS | MAKES: 6–8 SERVINGS

INGREDIENTS

3 pounds beef eye round, trimmed, fat removed

¼–½ cup spice seasoning
(ideas can be found on page 53)

¾ cup mayonnaise

¼ cup sour cream

2 tablespoons prepared horseradish

Kosher salt, as desired

Ground black pepper, as desired

6–8 sandwich rolls of choice

TOPPINGS (optional)

Sliced tomato

Sliced onion

Prepared BBQ sauce

DIRECTIONS

1 Liberally season beef on all sides with desired

seasoning.

2 Plug thermometer into unit. To install the grill

grate, position it flat on top of the heating element
and gently press down until it sits into place. Place
beef onto grill grate, then close the hood.

3 While holding the lid open, use the pellet scoop

to pour pellets into the smoke box until filled to
the top. Do not let pellets overflow the box. Close
smoke chamber lid.

4 Insert the thermometer into the thickest part

of the meat (see thermometer placement
instructions on page 9). Turn dial to SMOKER, set
temperature to 250°F, then select PRESET. To set
the thermometer, use the right arrows to select
BEEF, and the left arrows to select MED RARE 3.
Select START/STOP to begin cooking (preheating
is not needed).

5 In a small bowl, prepare the horseradish sauce by

adding the mayonnaise, sour cream, horseradish,
salt, and pepper, and whisking until fully
combined.

6 When cooking is complete, open hood, remove

beef from grill, lightly cover with aluminum foil
and let rest for 20 minutes.

7 Thinly slice beef against the grain and season with

salt and pepper as desired. Layer beef onto rolls,
top with horseradish sauce and other desired
toppings.

Questions? ninjakitchen.com

BBQ SMOKING

35

STEP 1

SET UP

STEP 2

ADD PELLETS

STEP 3

PROGRAM & PREHEAT

Go from apps to dessert all in one place with 4 additional,

36 Beyond Grilling

BEYOND

GRILLING

BRING THE KITCHEN OUTSIDEBRING THE KITCHEN OUTSIDE

easy-to-use cooking functions. You can even add

100% real woodfire flavor for dishes likesmoky mac

n’ cheese or smoked beef jerky.

• Place grill on a flat,
level surface.

• Open the hood and install
the grill grate 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.

For easier, faster clean

TIP

up, line the grease
tray with tinfoil.

• Place any additional
accessories required for
your recipe inside the grill.

STEP 4

ADD FOOD & COOK

• Once unit has preheated,
“ADD FOOD” will appear
on the screen.

• Open the hood to add
ingredients to the unit.

• Close the hood. The unit will
begin cooking and the timer
will begin to count down.

SCAN HERE

for quick
tips and
how-to
videos

DON'T WANT SMOKE?

Skip these steps

• Open provided bag of
Ninja Woodfire Pellets.

• 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.

STEP 5

REMOVE FOOD & SERVE

• When cook time is complete,
the unit will beep, and “END”
will appear on the display.

• Remove food from unit,
then enjoy!

• Turn the unit on by rotating the
dial clockwise from the OFF
position to select AIR CRISP,
BAKE, ROAST, or DEHYDRATE.

If you completed

• Use the
the left of the display screen
to adjust the temperature.

• Use the
the right of the display screen
to adjust the cook time.

• Press START to begin
preheating. If using WOODFIRE
FLAVOR TECHNOLOGY, the
pellets will go through and
ignition cycle (IGN), then the grill
will begin preheating (PRE).

step two, press the
WOODFIRE FLAVOR
TECHNOLOGY button.

and buttons to

and buttons to

PREHEAT FOR BETTER RESULTS

Let the Grill fully preheat before adding
food or this may lead to overcooking and
a longer preheat time. While preheating
is strongly recommended, you can skip
it by pressing and holding the START/STOP
button for 4 seconds.

CHEF’S NOTES

Preheat times by function:

Air Crisp, Roast, Bake

3 mins

Smoking ignition times will
take an additional 5–7 minutes.

Keep ingredients cold before
putting them on the grill.

For optimal smoke flavor,
minimize the time the lid
is open when adding or
flipping food.

Dehydrate

No preheat

BEYOND GRILLING

CHICKEN WINGS

‘FRIED’ CHICKEN

INTERMEDIATE RECIPE

PREP: 10 MINUTES | P REHE AT: APPROX. 8–10 MINUTES | TOTAL COOK TIME: 30 MINUTES | MAKES: 4 SERVINGS

INGREDIENTS

4 pounds fresh chicken wings

Cajun seasoning, as desired (found on page 53)

Kosher salt, as desired

Ground black pepper, as desired

TIP If using larger sized wings, more cook time may be

BEYOND GRILLING

necessary. Use the arrows on the right to add more
time as needed.

DIRECTIONS

1 To install the grill grate, position it flat on top of

the heating element and gently press down until
it sits into place. Place Air Crisp Basket on grill
grate, then close the hood.

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
the smoke box lid.

3 Turn dial to AIR CRISP. Press WOODFIRE

FLAVOR. Set temperature to 390°F, and set

time to 30 minutes. Select START/STOP to begin
preheating (preheating will take approx.
8–1 0 mi nutes).

4 In a large bowl, toss chicken wings with Cajun

seasoning, salt, and pepper until evenly coated.

5 When unit beeps to signify it has preheated and

ADD FOOD is displayed, open hood and place
wings in basket. Close hood to begin cooking.
Several times during cooking, open hood and
use silicone-tipped tongs to flip the wings.

6 When cooking is complete, open hood, remove

wings from basket, and serve.

INTERMEDIATE RECIPE

PREP: 10 MINUTES | P REHE AT: APPROX. 8–10 MINUTES | TOTAL COOK TIME: 40 MINUTES | MAKES: 6–8 SERVINGS

INGREDIENTS

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon paprika

1

/2 teaspoon chili powder

1

/4 teaspoon cayenne pepper

1 teaspoon dried thyme

1 teaspoon kosher salt

1

/2 teaspoon ground black pepper

2 cups buttermilk

1

/2 cup cornstarch

2 cups panko bread crumbs

6 bone-in skin-on chicken of choice
(2 legs, 2 thighs, 2 breasts)

Nonstick cooking spray

DIRECTIONS

1 Plug thermometer into unit. To install the grill

grate, position it flat on top of the heating
element and gently press down until it sits into
place. Place Air Crisp Basket on grill grate, then
close the hood.

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 the smoke box lid.

3 Turn dial to AIR CRISP. Press WOODFIRE

FLAVOR. Set temperature to 360°F, then select

PRESET. To set the thermometer, use the right
arrows to select CHIX. Select START/STOP to
begin preheating (preheating will take approx.
8–10 minutes).

4 In a medium bowl, add all seasoning, buttermilk,

salt, and pepper and whisk to combine. In a
separate medium bowl, whisk together the
cornstarch, bread crumbs, salt, and pepper.

5 Dip chicken into buttermilk, then place into the

seasoned bread crumbs. Press each chicken into
the bread crumbs for optimal sticking. Liberally
spray each piece of coated chicken with the
cooking spray. Insert thermometer horizontally
into the center of the thickest part of the largest
chicken (see thermometer placement instructions
on page 9).

6 When unit beeps to signify it has preheated

and ADD FOOD is displayed, open hood and
place chicken pieces in basket. Close hood to
begin cooking. After 20 minutes, open hood and
with silicone-tipped tongs, flip the chicken. Close
hood to continue cooking.

7 When cooking is complete, open hood, remove

‘fried ‘chicken from basket and serve.

BEYOND GRILLING

38

Beyond Grilling

Questions? ninjakitchen.com

39

BEEF JERKY

PIMENTO MAC & CHEESE

V

INTERMEDIATE RECIPE

PREP: 5 MINUTES | MARINATE: 8 HOURS | TOTAL COOK TIME: 4–6 H OURS | MAKES: 6 SERVINGS

INGREDIENTS

½ cup soy sauce

1 tablespoon Worcestershire sauce

3 tablespoons brown sugar

½ tablespoon onion powder

½ tablespoon garlic powder

1 teaspoon paprika

1/8–¼ teaspoon cayenne pepper

¼ teaspoon ground black pepper

½ teaspoon ground cinnamon

½ teaspoon kosher salt

1–1 / pounds (16–24 ounces) uncooked
beef eye of round, cut in /-inch slices

DIRECTIONS

1 In a small bowl, prepare the marinade by whisking

together all ingredients except the beef. Then
place the marinade and beef in a large resealable
plastic bag. Massage the outside of the bag to
work the marinade over all parts of the beef, then
place the bag in the refrigerator for 8 hours to
marinate.

2 To install the grill grate, position it flat on top of

the heating element and gently press down until
it sits into place.

3 Remove the beef from the marinade and discard

excess liquid. Place the beef in a flat single layer
in the Air Crisp Basket. Then place the basket on
the grill grate and close the hood.

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
the smoke box lid.

5 Turn dial to DEHYDRATE. Press WOODFIRE

FLAVOR. Set the temperature to 165°F, and set

time to 6 hours. Select START/STOP to begin
cooking (preheating is not needed).

6 Begin to check the beef jerky after 4 hours. If a

crispier output is desired, continue to cook.

7 When cooking is complete, open hood and

remove basket with beef jerky. Beef jerky can be
stored in an air-tight container for up to 2 weeks.

INTERMEDIATE RECIPE

PREP: 5 MINUTES | PRE H E AT: APPROX. 3 MINUTES | TOTAL COOK TIME: 45 MINUTES | MAKES: 6–8 SERVINGS

INGREDIENTS

10 ounces prepared processed cheese product

1 pound uncooked elbow macaroni

4 ounces chopped pimento peppers

2 cups heavy cream

1 ½ cups water

1 cup shredded mozzarella cheese, divided

1 cup shredded cheddar cheese, divided

Kosher salt, as desired

Fresh ground black pepper, as desired

¼ cup panko bread crumbs

DIRECTIONS

1 Place the processed cheese product into the

center of an 11”x7” glass baking dish, then
surround with the macaroni. Pour the heavy cream
and water over the macaroni then sprinkle over
the pimento peppers, ½ cup mozzarella cheese,
½ cup cheddar cheese, salt, and pepper. Cover
baking dish with aluminum foil.

2 To install the grill grate, position it flat on top of

the heating element and gently press down until
it sits into place, then close the hood. Turn dial to
ROAST, set temperature to 375°F, set time to 40
minutes. Select START/STOP to begin preheating
(preheating will take approx. 3 minutes).

3 When unit beeps to signify it is preheated and

ADD FOOD is displayed, open hood and place
baking dish on grill grate. Close hood to begin
cooking.

4 Transfer the mac and cheese to a large bowl. Add

the remaining cheddar cheese and stir until the
mixture is evenly combined. Place the mac and
cheese back into the baking dish and top with
remaining mozzarella and bread crumbs. Return
the baking dish to the grill grate and close hood to
continue cooking. Cook for 5 minutes or until the
mozzarella is melted and bread crumbs are golden
brown.

5 When cooking is complete, open hood and

carefully remove the baking dish. Serve mac &
cheese hot.

BEYOND GRILLING

BEYOND GRILLING

40

Questions? ninjakitchen.comBeyond Grilling

41

SAUCES

SPICE RUBS

YIELD: APPROX. 2 HEAPING CUP | MARINATING TIME: 2–12 HOURS

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

ALABAMA WHITE SAUCE

1 cup mayonnaise

1/4 cup apple cider vinegar

2 tablespoons dark brown sugar

1 tablespoon brown mustard

2 teaspoons prepared horseradish

1 teaspoon lemon juice

1 teaspoon hot sauce

Kosher salt, as desired

Ground black pepper, as desired

CAROLINA GOLD SAUCE

1 cup yellow mustard

1/4 cup apple cider vinegar

1/4 cup honey

1 tablespoon Worcestershire

1 tablespoon soy sauce

1 tablespoon chili powder

1 teaspoon garlic powder

Kosher salt, as desired

Ground black pepper, as desired

STORE : REFRIGERATE FOR UP TO 2 WEEKS

SWEET BBQ SAUCE

1 cup ketchup

1 cup dark brown sugar

1/3 cup apple cider vinegar

2 tablespoons yellow mustard

1 tablespoon Worcestershire

sauce

1 tablespoon honey

2 teaspoons chili powder

Kosher salt, as desired

Ground black pepper,

as desired

NORTH CAROLINA

VINEGAR SAUCE

2 cups apple cider vinegar
2 tablespoons dark brown

sauce

1 tablespoon hot sauce

Kosher salt, as desired

Ground black pepper,

1 tablespoon Worcestershire

1 tablespoon yellow mustard

sugar

1 tablespoon ketchup

as desired

COMEBACK SAUCE

1 cup mayonnaise

1/2 cup sweet chili sauce

1/4 cup canola oil

1/4 cup ketchup

2 tablespoons lemon juice

sauce

2 teaspoons garlic powder

1 teaspoon onion powder

YIELD: APPROX. ½ - 1 CUP (DOUBLE THE INGREDIENTS FOR A LARGER OUTPUT) | SEASON: GENEROUSLY

STORE : UP TO 6 MONTHS IN AN AIRTIGHT CONTAINER AWAY FROM LIGHT AND HEAT

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 kosher salt

½ teaspoon black pepper

½ teaspoon ground allspice

½ teaspoon ground clove

½ teaspoon red pepper flakes

½ teaspoon chili powder

½ teaspoon paprika

½ teaspoon ground nutmeg

SPICY CAROLINA

SPICE BLEND

1 tablespoon brown Sugar

2 teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon smoked paprika

1 teaspoon cumin

½ teaspoon chili powder

BASIC BBQ SPICE RUB

¼ cup brown sugar

¼ cup smoked paprika

3 tablespoons black pepper

2 tablespoon kosher salt
2 teaspoon garlic powder
2 teaspoon onion powder

CAFÉ MOCHA SPICE BLEND

1/3 cup brown sugar

2 teaspoon cayenne pepper

(optional)

1 teaspoon kosher salt

1 tablespoon smoked paprika

¼ cup ground espresso or cof fee

¼ cup cocoa powder

MEXICAN STYLE SPICE BLEND

2 teaspoons ground cumin

1 teaspoon ground coriander

1 tablespoon kosher salt

2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons garlic powder

1 teaspoon dried oregano

½ teaspoon chipotle chili

powder (optional)

CAJUN SPICE BLEND

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon white pepper

¼ teaspoon cayenne pepper

1 teaspoon kosher salt

1 teaspoon paprika

½ teaspoon thyme

1 teaspoon oregano

42

Questions? ninjakitchen.com

43

TIP Want to add smoke? See page 9 for Woodfire

GRILL CHART (CLOSED-HOOD COOKING)

FOOD VOLUME (UP TO) PREP COOK TEMP COOK TIME INTERACTION

POULTRY

Chicken breast, boneless 6 breasts (7-9 oz each) Marinate or season as desired HI 13–15 mins Flip 2 or 3 times during cooking

Chicken breast, bone-in 4 breasts (12-24 oz each) Marinate or season as desired HI 20–25 mins Flip 2 or 3 times during cooking

Chicken, leq quarters 3 bone-in leg quarters Marinate or season as desired HI 15–20 mins Flip 2 or 3 times during cooking

Chicken sausages, prepared 2 packs (8 sausages) Marinate or season as desired HI 5–7 mins Flip 2 or 3 times during cooking

Chicken tenderloins 9 tenderloins Marinate or season as desired HI 6–8 mins Flip 2 or 3 times during cooking

Chicken thighs, boneless 2 lbs Marinate or season as desired HI 7–10 mins Flip 2 or 3 times during cooking

Chicken thighs, bone-in 8 thighs (4-7 oz each) Marinate or season as desired HI 12–16 mins Flip 2 or 3 times during cooking

Chicken wings

Turkey burgers 6 patties Season with salt and pepper HI 8–11 mins Flip halfway through cooking

BEEF

Beef burgers 6 patties, 1-inch thick Season with salt and pepper HI 5–8 mins Flip halfway through cooking

Filet mignon

Flat iron or Flank steak

Hot dogs 12 each N/A HI 5–8 mins Turn frequently through cooking

New York strip

Ribeye

Skirt steak

Steak tips 2 lbs Marinate or season as desired MED 8–13 mins Flip halfway through cooking

PORK

Baby back ribs 1 rack, divided in half Marinate or season as desired HI 1 hour+ Turn frequently through cooking

Bacon 6 strips, thick cut N/A LO 6–10 mins Turn frequently through cooking

Lamb rack 1 full rack (8 bones) N/A HI 15–20 mins Turn frequently through cooking

Pork chops, boneless 6-8 boneless chops (8 oz each) Marinate or season as desired HI 10–14 mins Flip halfway through cooking

Pork chops, bone-in 4 thick cut, bone-in (10-12 oz each) Marinate or season as desired HI 15–18 mins Flip halfway through cooking

Pork tenderloins

Sausages 10 each N /A LO 8–12 mins Turn frequently through cooking

1

2

/2 lbs

6 steaks (6-8 oz each), 1

1 steak (18-24 oz each) 1

4 steaks (10-12 oz each) 1

3 steaks (14-16 oz each) 1

4 steaks (10-12 oz each)

3 whole tenderloins (1-1

1

/4–1 1/2-inch thick

1

/4-inch thick

1

/4–1 1/2-inch thick

1

/4-inch thick

3

/4 - 1-inch thick

1

/2 lbs each)

Marinate or season as desired HI 10–15 mins Flip 2 or 3 times during cooking

Marinate or season as desired HI 15–20 mins Flip halfway through cooking

Marinate or season as desired HI 10–25 mins Flip halfway through cooking

Marinate or season as desired HI 8–16 mins Flip halfway through cooking

Marinate or season as desired HI 10–15 mins Flip halfway through cooking

Marinate or season as desired MED 7–13 mins Flip halfway through cooking

Marinate or season as desired MED 18–22 mins Turn frequently through cooking

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44 Cooking Charts

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45

TIP Want to add smoke? See page 9 for Woodfire

GRILL CHART (CLOSED-HOOD COOKING)

FOOD VOLUME (UP TO) PREP COOK TEMP COOK TIME INTERACTION

SEAFOOD

Flounder 3 fillets Coat lightly with canola oil, season as desired HI 4–6 mins Flip halfway through cooking

Halibut 6 fillets (5-6 oz each) Coat lightly with canola oil, season as desired HI 6–10 mins Flip halfway through cooking

Salmon 6 fillets (6 oz each) Coat lightly with canola oil, season as desired HI 7–11 mins Flip halfway through cooking

Scallops 18 each Coat lightly with canola oil, season as desired HI 4–6 mins Flip halfway through cooking

Shrimp (large or jumbo)

Swordfish 2 steaks (11-12 oz each) Coat lightly with canola oil, season as desired HI 8–10 mins Flip halfway through cooking

Tuna 4 steaks (4-6 oz each) Coat lightly with canola oil, season as desired HI 6–10 mins Flip halfway through cooking

VEGGIES

Asparagus 2 bunches Trimmed, coat lightly with canola oil, season as desired HI 8–12 mins Toss frequently through cooking

Baby Bok Choy

Bell Peppers 4

Broccoli 2 heads

Brussel Sprouts 2 lbs Halved, trimmed, coat lightly with canola oil, season as desired HI 11–16 mins Toss frequently through cooking

Carrots 2 lbs

Cauliflower 2 heads

Corn on the cob 4 cobs Coat lightly with canola oil, season as desired HI 10–15 mins Flip 2 or 3 times during cooking

Crimini mushrooms 2 lb Clean, coat lightly with canola oil, season as desired HI 6–9 mins Toss frequently through cooking

Eggplant 2 medium Sliced, coat lightly with canola oil, season as desired HI 7–10 mins Flip halfway through cooking

Green beans 24 oz Trimmed, coat lightly with canola oil, season as desired HI 12–20 mins Toss frequently through cooking

Onions, white or red (cut in half) 6 Peeled, cut in half, coat lightly with canola oil, season as desired HI 8–12 mins Flip halfway through cooking

Onions, white or red (sliced) 3 Peeled, sliced, coat lightly with canola oil, season as desired HI 6–10 mins Toss frequently through cooking

Portobello mushrooms 6 Cleaned, coat lightly with canola oil, season as desired HI 7–9 mins Flip halfway through cooking

Squash or zucchini 1 lb

Tomatoes 6 Cut in half, coat lightly with canola oil, season as desired HI 6–10 mins Flip halfway through cooking

1

1

1

1

/2 lbs

/2- lb

Coat lightly with canola oil, season as desired HI 4–5 mins Flip halfway through cooking

Coat lightly with canola oil, season as desired HI 9–13 mins Toss frequently through cooking

Cut into quarters, coat lightly with canola oil,
season as desired

Cut into 1-inch pieces, coat lightly with canola oil,
season as desired

Peel, cut into 1 or 2-inch pieces, coat lightly with canola oil,
season as desired

Cut into 1-inch pieces, coat lightly with canola oil,
season as desired

Cut in quarters lengthwise, coat lightly with canola oil,
season as desired

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HI 6–12 mins Toss frequently through cooking

HI 10-16 mins Toss frequently through cooking

HI 20–23 mins Toss frequently through cooking

HI 20–24 mins Toss frequently through cooking

HI 6–10 mins Flip halfway through cooking

46 Cooking Charts

Questions? ninjakitchen.com

47

TIP Want to add smoke? See page 9 for Woodfire

GRILL CHART (CLOSED-HOOD COOKING)

FOOD VOLUME (UP TO) PREP COOK TEMP COOK TIME INTERACTION

FRUIT

Avocado 6-8 Cut in half, remove pits, spray grill with nonstick cooking spray HI 3-5 mins Flipping not necessary

Bananas 4 Peel, cut in half lengthwise HI 4 mins Flip halfway through cooking

Lemons & limes 5 Cut in half lengthwise HI 4 mins Flip halfway through cooking

Mango 4-6 Cut in half, remove skins and pits HI 4–8mins Flip halfway through cooking

Melon 6-8 spears N/A HI 4–6 mins Flip halfway through cooking

Pineapple 6-8 slices or spears Cut in 2-inch pieces HI 5–8 mins Flip halfway through cooking

Stone Fruit 6-8 Cut in half, remove pits, press cut-side down on grill grate HI 5–7 mins Flipping not necessary

BREAD/CHEESE

Bread (baguette or ciabatta) 12-16-inch loaf Cut in 1 /-inch slices, brushed with canola oil HI 3–5 mins Flip halfway through cooking

Halloumi Cheese 24-36 oz Cut in /-inch slices HI 3–6 mins Flip halfway through cooking

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48 Cookin g Charts

Questions? ninjakitchen.com

49

FROZEN GRILL CHART (CLOSED-HOOD COOKING)

FOOD VOLUME (UP TO) PREP COOK TEMP COOK TIME INTERACTION

FROZEN POULTRY

Chicken breast, boneless 6 breasts (7-9 oz each) Marinate or season as desired MED 18–22 mins Flip 2 or 3 times during cooking

Chicken thighs, bone-in 6 thighs (4-7 oz each) Marinate or season as desired MED 20–25 mins Flip 2 or 3 times during cooking

Turkey burgers 4-6 patties Season with salt and pepper MED 6–10 mins Flip halfway through cooking

FROZEN BEEF

Beef burgers 6 patties, 1-inch thick Season with salt and pepper MED 7–12 mins Flip halfway through cooking

Filet Mignon

New York strip

Ribeye

FROZEN PORK

Pork chops, boneless 6-8 boneless chops (8 oz each) Marinate or season as desired MED 15–20 mins Flip 2 or 3 times during cooking

Pork chops, bone-in 4 thick cut, bone-in (10-12 oz each) Marinate or season as desired HI (375°F) 23–27 mins Flip halfway through cooking

Pork tenderloins

Sausages, uncooked 10-12 each N/A LO 12–18 mins Flip 2 or 3 times during cooking

FROZEN SEAFOOD

6 steaks (6-8 oz each) 1

4 steaks (10-12 oz each) 1

3 steaks (14-16 oz each) 1

2 whole tenderloins (1-1

1

/4 - 1 1/2-inch thick

1

/4 - 1 1/2-inch thick

1

/4-inch thick

1

/2 lbs each)

Marinate or season as desired MED 17–22 mins Flip 2 or 3 times during cooking

Marinate or season as desired MED 17–21 mins Flip 2 or 3 times during cooking

Marinate or season as desired MED 20–25 mins Flip 2 or 3 times during cooking

Marinate or season as desired MED 17–23 mins Flip 2 or 3 times during cooking

Halibut 6 fillets (5-6 oz each) Coat lightly with canola oil, season as desired HI 13–17 mins Flip halfway through cooking

Salmon 6 fillets (6 oz each) Coat lightly with canola oil, season as desired HI 13–17 mins Flip halfway through cooking

Shrimp (large or jumbo)

FROZEN VEGETARIAN

Veggie burger 6 patties N/A HI 8–10 mins Flip halfway through cooking

50 Cooking Ch arts

1

1

/2 lbs

Coat lightly with canola oil, season as desired HI 5–6 mins Flip halfway through cooking

Questions? ninjakitchen.com

51

TIP For added flavor, grill the exterior of the protein and

BBQ SMOKER CHART

Season as desired VOLUME (UP TO) PREP COOK TEMP COOK TIME INTERNAL TEMP

BEEF

Chuck Roast 3–4 lbs Season as desired 250°F 4–5 hours 203°F

Brisket 5–9 lbs, point cut Season as desired 250°F 5–8 hours 206°F, Flip halfway through cooking

Bone-In Short Ribs 6–9 pieces, 6–8 ounces each Season as desired 275°F 4–5 hours 203°F

Boneless Short Ribs 6–9 pieces, 6–8 ounces each Season as desired 275°F 3–4 hours 203°F

Tri Tip 2–3 lbs Season as desired 325°F 20–30 mins 120°F

PORK

Shoulder 4–5 lbs Season as desired 250° 4–6 hours 203°F

Tenderloin 2–3 tenderloins, 1–2 lbs each Season as desired 300°F 35–45 mins 145°F

Loin 3–4 lbs Season as desired 250°F 3–4 hours 180°–190°F

Ribs – Baby Back

Ribs – St. Louis Style 1 rack, cut in half Season as desired 300°F 2–4 hours 165°F

POULTRY

Whole Chicken 4–6 lbs Season as desired 375°F 45 mins–1

Boneless/Bone-In Chicken Thighs 6–8 pieces, 4–6 ounces each Season as desired 375°F 15–20 mins 165°F

Turkey Breast 3–4 lbs Season as desired 350°F 45 mins–1

Turkey Legs 6 pieces, 6–8 ounces each Season as desired 375°F 30–45 mins 165°F

Duck Breast 4–6 pieces, 4–6 ounces each Season as desired 350°F 45–60 mins 150°F

Duck Legs 4–6 pieces, 4–6 ounces each Season as desired 350°F 45–60 mins 165°F

LAMB/VEAL

Lamb Shanks

Boneless Lamb Leg 3–6 lbs, trimmed and bound Season as desired 250°F 6–8 hours 203°F

Veal Shanks

1 rack, cut in half Season as desired 300°F 1–2 hours 190°–203°F

2 racks, cut in half Season as desired 300°F 1

3–5 lbs, 1

3-5 pounds, 1

then run through on the smoker setting

1

/2 lbs each

1

/2 pounds each

Season as desired 250°F 3–5 hours 203°F

Season as desired 250°F 4–5 hours 203°F

TIP When smoking, do not add any oil to the food. If oil is

necessary, add very little.

1

/2–2 hours 190°–203°F

1

/2 hours 165°F

1

/2 hours 165°F, Flip halfway through cooking

TIP For best results, after cooking, allow small proteins to

rest for at least 10 minutes and large proteins up to 1
hour wrapped in plastic wrap.

TIP For proteins with a thick fat cap, like brisket and pork

shoulder, trim o enough fat so that
Then place on the grill fat side up.

52 Cook ing Charts

1

/4-inch remains.

Questions? ninjakitchen.com

53

AIR CRISP CHART

FOOD VOLUME (UP TO) PREP COOK TEMP COOK TIME INTERACTION

FROZEN FOODS

Chicken cutlets 6 cutlets N/A 390°F 15–18 mins Flip halfway through cooking

Chicken nuggets 2-3 boxes (24–36 oz) N/A 390°F 13–15 mins Shake frequently during cooking

Fish fillets 12 fillets, breaded N/A 390°F 10–15 mins Flip halfway through cooking

Fish sticks 30 fish sticks (22 oz, approx. 2 boxes) N /A 390°F 10–13 mins Flip halfway through cooking

French fries 1 lb N/A 350°F 18–20 mins Shake frequently during cooking

French fries 2 lbs N/A 350°F 23–27 mins Shake frequently during cooking

French fries 4 lbs N /A 390°F 30–40 mins Shake frequently during cooking

Mozzarella sticks 1 large box (32 oz) N /A 375°F 6–8 mins Flip halfway through cooking

Pot stickers 2 lbs N/A 390°F 15–20 mins Flip halfway through cooking

Pizza rolls 1 large bag (approx. 100ct) N /A 390°F 10–15 mins Shake frequently during cooking

Popcorn shrimp 2 boxes (24 oz) N/A 390°F 10–13 mins Shake frequently during cooking

Sweet potato fries 1 bag (approx. 20–24 oz) N /A 390°F 17–21 mins Shake frequently during cooking

Sweet potato fries 2 bags (approx. 40 oz) N /A 390°F 20–25 mins Shake frequently during cooking

Tater tots 1 bag (approx. 24 oz) N /A 390°F 15–18 mins Shake frequently during cooking

PORK

Pork chops, boneless 6-8 boneless chops (8 oz each) Marinate or seasoned as desired 390°F 20–23 mins Flip halfway through cooking

Pork chops, bone-in 4 thick cut, bone-in (10–12 oz each) Marinate or seasoned as desired 390°F 20–23 mins Flip halfway through cooking

Pork tenderloins

Bacon 6 strips, thick cut N /A 390°F 10–13 mins Turn frequently through cooking

Sausages 10 each N/A 390°F 10–13 mins Turn frequently through cooking

POULTRY

Chicken breast, boneless

Chicken thighs, boneless 2 lbs Marinate or seasoned as desired 390°F 12–17 mins Flip halfway through cooking

Chicken thighs, bone-in 6 (4-7 oz each) Marinate or seasoned as desired 390°F 15–20 mins Flip halfway through cooking

Chicken wings

3 whole tenderloins (1– 1

4-6 breasts (

1

3

/2 lbs

1

/2–3/4 lbs each)

1

/2 lbs each)

Marinate or seasoned as desired 390°F 20–25 mins Turn frequently through cooking

Marinate or seasoned as desired 390°F 8–13 mins Flip halfway through cooking

Marinate or seasoned as desired 390°F 40–50 mins Flip 2-3 times through cooking

TIP Want to add smoke? See page 9 for Woodfire

Flavor Technology interaction.

54 Cookin g Charts

Questions? ninjakitchen.com

55

AIR CRISP CHART

FOOD VOLUME (UP TO) PREP COOK TEMP COOK TIME INTERACTION

VEGETABLES

Asparagus 2 bunches Trimmed, coat lightly with canola oil, season as desired 390°F 6–9 mins Flip 2 or 3 times through cooking

Beets 6 Peeled, coat lightly with canola oil, season as desired 390°F 25–30 mins Flip halfway through cooking

Bell peppers 4–6 peppers Cut into quarters, coat lightly with canola oil, season as desired 400F 9–13 mins Flip halfway through cooking

Broccoli 2 heads Cut into 1-inch pieces, coat lightly with canola oil, season as desired 390°F 10–13m Toss frequently through cooking

Brussel sprouts 2–3 lbs Halved, trimmed, coat lightly with canola oil, season as desired 390°F 20–30 mins Toss frequently through cooking

Carrots 2 lbs

Cauliflower 2–3 heads (2–4 lbs total)

Corn on the Cob 4–6 cobs Coat lightly with canola oil, season as desired 390°F 10–15 mins Flip 2 or 3 times through cooking

Kale (for chips) 8 cups, packed Coat lightly with canola oil, season as desired 390°F 8–11 mins Flip halfway through cooking

Green beans 24 oz Trimmed, coat lightly with canola oil, season as desired 390°F 15–20 mins Toss frequently through cooking

Mushrooms 2–3 lbs Halved or sliced, coat lightly with canola oil, season as desired 390°F 7–9 mins Flip halfway through cooking

3 lbs Cut in 1-inch wedges, toss with 1–3 Tbsp oil 390°F 25–30 mins Shake frequently during cooking

Potatoes, russet

Potatoes, sweet

Squash or zucchini 1 pound

2 lbs Hand-cut fries*, thin, toss with 1–3 Tbsp oil 390°F 22–24 mins Shake frequently during cooking

2 lbs Hand-cut fries*, thick, toss with 1–3 Tbsp oil 390°F 25–30 mins Shake frequently during cooking

6–8 whole Pierce with a fork 390°F 45–50 mins Shake frequently during cooking

2 lbs Cut in 1-inch chunks, toss with 1–3 Tbsp oil 390°F 30–35 mins Shake frequently during cooking

6–8 whole Pierce with a fork 390°F 50–55 mins Shake frequently during cooking

Peeled, cut into 1 or 2-inch pieces, coat lightly with canola oil,
season as desired

Cut into 1-inch pieces, coat lightly with canola oil,
season as desired

Cut in quarters lengthwise, coat lightly with canola oil,
season as desired

TIP Want to add smoke? See page 9 for Woodfire

Flavor Technology interaction.

390°F 20–23 mins Toss frequently through cooking

390°F 30–40 mins Flip 2 or 3 times through cooking

390°F 10–14 mins Flip halfway through cooking

56 Cooking Char ts

Questions? ninjakitchen.com

57

DEHYDRATE CHART

TIP Want to add smoke? See page 9 for Woodfire

Flavor Technology interaction.

INGREDIENT

PREPARATION

TEMP DEHYDRATE TIME

FRUITS & VEGETABLES

Apples Cut in

1

/8-inch slices, remove core, rinse in lemon water, pat dry 135°F 6–8 hours

Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hours

Bananas Peel, cut in

Beets Peel, cut in

Eggplant Peel, cut in

3

/8-inch slices 135°F 6–8 hours

1

/8-inch slices 135°F 6–8 hours

1

/4-inch slices, blanch 135°F 6–8 hours

Fresh herbs Rinse, pat dry, remove stems 135°F 4 hours

Ginger root Cut in

Mangoes Peel, cut in

3

/8-inch slices 135°F 6 hours

3

/8-inch slices, remove pit 135°F 6–8 hours

Mushrooms Clean with soft brush (do not wash) 135°F 6–8 hours

Pineapple Peel, cut in

Strawberries Cut in half or in

Tomatoes Cut in

3

/8–1/2-inch slices, remove core 135°F 6–8 hours

1

/2-inch slices 135°F 6–8 hours

3

/8-inch slices; blanch if planning to rehydrate 135°F 6–8 hours

MEAT, POULTRY, FISH

Beef jerky Cut in

Chicken jerky Cut in

Turkey jerky Cut in

Salmon jerky Cut in

1

/4-inch slices, marinate overnight 150°F 5–7 hours

1

/4-inch slices, marinate overnight 150°F 5–7 hours

1

/4-inch slices, marinate overnight 150°F 5–7 hours

1

/4-inch slices, marinate overnight 150°F 3–5 hours

Notes

Questions? ninjakitchen.com60

61

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