Use and Care Manual

ManualsBrandsNINJA ManualsOutdoor CookingWoodfire Pizza Oven, 8-in-1 Outdoor Oven, 5 Pizza Settings, 700°F, BBQ Smoker, Ninja Woodfire Technology, OO101

BBQ SMOKER COOKING CHART

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

BEEF

Brisket 5–9 lbs, point cut Season as desired 250°F 6–10 hours 203°F, ﬂip halfway through cooking

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

Short ribs, bone in 6–9 pieces, 6–8 oz each Season as desired 275°F 4–5 hours 203°F

Short ribs, boneless 6–9 pieces, 6–8 oz each Season as desired 275°F 3–4 hours 203°F

Tri tip 1–2 each, 2–4 lbs each Season as desired 325°F 25–50 mins 120°F

PORK

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

Ribs, baby back

1 rack, cut in half Season as desired 250°F 1

/2–2 hours 190°–203°F

2 racks, cut in half Season as desired 250°F 2–2

/2 hours 190°–203°F

Ribs, St. Louis style 1 rack, cut in half Season as desired 250°F 3–5 hours 165°F

Shoulder 7–10 lbs Season as desired 250°F 6–8 hours 203°F

Tenderloin 2–3 tenderloins, 1–2 lbs each Season as desired 250°F 35–45 mins 145°F

POULTRY

Chicken thighs, bone in or boneless 8–10 pieces, 4–6 oz each Season as desired 375°F 20–25 mins 165°F

Chicken, whole 5–8 lbs Season as desired 375°F 45 mins–1

/2 hours 165°F

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

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

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

/2 hours 165°F, ﬂip halfway through cooking

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

Turkey, whole 7–13 lbs Season as desired 350°F 2–3 hours 160°F

LAMB/VEAL

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

Lamb shanks

3–5 lbs, 1

/2 lbs each

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

Veal shanks

3-5 lbs, 1

/2 lbs each

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

46 Cooking Charts

Questions? ninjakitchen.com

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

necessary, add very little.

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

/4 inch remains.

Then place on the Insert Rack installed in the

Pro-Heat Pan, fat side up.

NOTE Cook temps and times are speciﬁc for the SMOKER function

and should be used as a guide. Adjust as necessary based on

size of protein and desired doneness.

NOTE: Pellets will not ignite if they are not ﬁlled to the top

of the smoke box.