You’ve seen the commercials. Some guy is standing on a tiny balcony or a crowded campsite, tossing a brisket onto a sleek, rugged-looking machine that’s puffing out just the right amount of woodsmoke. It looks effortless. But if you’re like me, you’re probably skeptical. Most "all-in-one" kitchen gadgets end up being "master of none" dust collectors that live in the back of the pantry. However, the Ninja Woodfire Grill XL isn't exactly a kitchen gadget. It’s an outdoor beast that tries to bridge the gap between a high-end air fryer and a traditional pellet smoker.
It’s bigger than the original. That’s the "XL" part. But does more surface area actually translate to better food, or are you just paying for extra plastic and a slightly longer heating element? Honestly, after looking at how this thing handles a full rack of ribs versus a pile of frozen wings, the answer is a bit more nuanced than a simple "yes."
The reality is that most people struggle with traditional smoking. It’s hard. You have to manage air intake, monitor fuel levels for twelve hours, and pray the wind doesn't blow out your flame. Ninja basically looked at that struggle and decided to automate the soul out of it—in a good way. You’re getting that authentic woodfire flavor using actual hardwood pellets, but the heat comes from electricity. It’s a hybrid. It’s weird. And surprisingly, it works better than it has any right to.
What Changed with the Ninja Woodfire Grill XL?
The biggest gripe with the first version was the size. You could barely fit a whole chicken without it touching the lid. With the Ninja Woodfire Grill XL, they bumped the cooking capacity by about 30%. We’re talking 180 square inches of cooking space. That’s enough for two racks of ribs (if you cut them in half) or about ten burgers. If you’re cooking for a family of four, the original was a struggle. This one actually fits the meal.
But it’s not just about the footprint. The XL Pro Connect version specifically added something that genuinely changes the game: Bluetooth and Wi-Fi integration.
I know, I know. Everything has an app now. Your toothbrush has an app. Your toaster has an app. It’s usually overkill. But when you’re smoking a pork butt for eight hours, being able to check the internal temperature on your phone while you’re sitting on the couch watching the game is a legitimate luxury. The built-in meat probe is surprisingly accurate, usually within a degree or two of my dedicated Thermapen.
The Smoke Box Magic
The secret sauce isn't the heating element; it's the tiny smoke box on the side. You aren't burning a whole bag of pellets to cook. You’re using exactly one scoop—about a half-cup. A fan blows the heat from the electric element over these pellets, igniting them just enough to release "blue smoke" without turning your backyard into a house fire.
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The pellets themselves are compressed sawdust from real hickory, cherry, or oak. Ninja sells their own "robust" and "all-purpose" blends, but here’s a tip: you can use almost any high-quality food-grade pellet. Just make sure they are small enough to fit the ignition tray. Don't let the marketing convince you that you're locked into a subscription model for wood.
Seven Functions, One Heavy Box
This thing is heavy. Don't plan on hiking three miles into the woods with it. But for a tailgate or a patio? It’s perfect. It grills, smokes, air fries, bakes, roasts, dehydrates, and "broils."
The Grill Setting
This is where it feels most like a traditional BBQ. Because it's electric, the grate gets incredibly hot—fast. You get those deep, dark sear marks that make a steak look like it came from a high-end chophouse. Because the lid stays closed, you aren't losing heat to the atmosphere. It’s efficient.
The Smoker Setting
This is why you’re buying it. You select "Woodfire Flavor Technology," and the heating element at the bottom of the pellet cup glows red. Within five minutes, you’ve got smoke. It’s a low-and-slow vibe, though "low" on this machine starts at 250°F. If you're a purist who wants to smoke at 200°F for twenty hours, this isn't your rig. This is for the "I want BBQ tonight, not tomorrow" crowd.
The Outdoor Air Fryer
Why would you air fry outside? Two words: Fish. Tacos. Or anything else that makes your house smell like a grease trap for three days. Doing wings in the Ninja Woodfire Grill XL is a revelation. You get the crunch of an air fryer with the faint, haunting kiss of hickory smoke. It’s a flavor profile you just can’t get in a kitchen.
The Learning Curve (And Where People Mess Up)
Let’s be real: this isn't a "set it and forget it" miracle for every food type.
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One common mistake is over-smoking. Because the cooking chamber is relatively small, the smoke density is much higher than in a massive offset smoker. If you run the smoke cycle for the entire duration of a long cook, your food might end up tasting like a campfire. It can be acrid. For delicate things like fish or chicken wings, sometimes a "cold smoke" start or just a partial cycle is plenty.
Then there's the cleaning.
Ninja claims the grates are non-stick. They are. For about five uses. After that, carbon buildup is inevitable. Do yourself a favor and buy a stiff nylon brush. Don't use a metal wire brush on these ceramic-coated plates; you'll strip the coating faster than you can say "ribeye." Also, the grease tray at the back is small. If you're doing a fatty brisket, check that tray halfway through, or you'll have a literal grease fire on your patio. I’ve seen it happen. It’s not pretty.
Performance in the Cold
Since it’s electric, weather matters. If you’re trying to use this in a Chicago winter, it’s going to struggle to maintain 350°F. The insulation is decent, but it’s not a double-walled tank. You’ll notice the fan running harder and your pellets burning faster. It’s an "all-weather" grill in the sense that it won't short out in the rain, but physics still applies.
Ninja Woodfire Grill XL vs. The Competition
If you're looking at the Ninja Woodfire Grill XL, you're probably also looking at Traeger or maybe the Masterbuilt electric smokers.
Traegers are great, but they are massive. You aren't taking a Traeger to a beach house. You aren't storing a Traeger in a hall closet. The Ninja fills a niche for the urban dweller or the RV enthusiast who wants legitimate wood flavor without the footprint.
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The Masterbuilt gravity series is another rival. Those use real charcoal and wood, which arguably gives a "truer" BBQ flavor. But they are finicky. They rust if you look at them wrong. The Ninja is built like a tank. It feels like it could survive being dropped off a tailgate (though I wouldn't recommend testing that).
| Feature | Ninja Woodfire XL | Standard Pellet Grill |
|---|---|---|
| Power Source | Electricity | Electricity + Wood Pellets |
| Portability | High (Tabletop) | Low (Wheeled) |
| Heat-up Time | 7-10 minutes | 20-30 minutes |
| Max Temp | 500°F | 450-500°F |
| Smokiness | Intense/Concentrated | Mild/Ambient |
Addressing the "Electric" Stigma
There’s a subset of the BBQ community that thinks if you aren't chopping the wood yourself, it isn't BBQ. They call electric smokers "outdoor ovens."
They aren't entirely wrong, but they're missing the point.
The Ninja Woodfire Grill XL uses electricity for the heat, but it uses combustion for the flavor. When those pellets ignite in the side box, they undergo the same chemical reaction—pyrolysis—that happens in a $5,000 offset smoker. You are getting real smoke rings. You are getting real bark. The meat doesn't know if the heat came from a glowing coil or a burning log.
What you lose is the "romance" of the fire. What you gain is a Tuesday night dinner that tastes like a Saturday afternoon cookout. For most busy people, that’s a trade they’ll make every single time.
Actionable Tips for New Owners
If you just unboxed your XL, don't just throw a steak on it. Start with something forgiving.
- The "Dry Run": Run the grill on high for 20 minutes without food. This burns off any factory oils or residues. It’ll smell weird. That’s normal.
- Pellet Storage: Keep your wood pellets in an airtight container. If they get even a little bit of humidity, they won't ignite properly in the Woodfire box. They’ll just smolder and smell like wet cardboard.
- The Foil Trick: While the grease tray is easy to pull out, lining it with a small piece of aluminum foil makes cleanup a five-second job instead of a scrubbing chore.
- Placement Matters: Don't put this directly against your house siding. The back vent releases a fair amount of heat and smoke. Give it at least 6 inches of breathing room.
- Use the Probe: Seriously. The "Auto-Shutoff" feature when the probe hits your target temp is the best part of the XL Pro Connect. It prevents that "oops, I forgot the chicken" dryness that ruins many a backyard BBQ.
The Ninja Woodfire Grill XL is essentially a solution for the modern cook who has zero patience but high standards. It’s not a replacement for a massive backyard smoker if you’re feeding the whole neighborhood, but as a primary grill for a small family or a secondary "flavor station" for a pro, it’s hard to beat. It’s fast, it’s loud, and it makes food taste like it spent all day in a smokehouse. Just watch that grease tray and keep the pellets dry, and you’ll be the hero of the next tailgate.