Ninja OG751 Woodfire Pro Outdoor Grill & Smoker with Built-In Thermometer

[JEBar]

earlier today on our Ninja, we grilled bacon while adding smoke .... once the Ninja completed the preheating process it took a little over 5 minutes to cook the bacon .... very pleased with the way it turned out

[JEBar]

we decided to grill some pineapple slices for use in making hamburgers .... the Ninja grill made short work of grilling the pineapple .... sorry, it went so quickly that I didn't get good pictures .... after grilling, we put them into a bowl and poured the juice from the can over them .... that proved to be a good thing in helping to prevent them drying out while waiting to make the burgers .... bottom line, we will most certainly do this again

[JEBar]

half pound burgers grilled in the Ninja at Medium heat not only looked good, they tasted even better

[bigbirdtx]

today to test the cold smoking feature of our Ninja Smoker/Grill .... bottom line, it works .... for the test we used three different blocks of cheese and happened to have a fresh green pepper .... the Monterey Jack, yellow mild cheddar, and Swiss all turned out really well .... the bell pepper did have hint of smoke smell but I couldn't taste any hint smoke

Do you let your cheese bloom for a couple of weeks after smoking? Saw on Facebook Cold Smoke forum that wrapping in plastic wrap and aging for 2 weeks in the fridge mellows the bitterness of the smoke right off the grill, and allows the flavor to penetrate the entire block of cheese.

[JEBar]

wasn't aware of that and will most certainly give it a try .... info appreciated