You've probably seen the ads. Someone is standing on a tiny balcony or a manicured patio, tossing a brisket into a sleek, smoke-belching machine while looking suspiciously relaxed. That’s the Ninja Woodfire Pro XL Grill. It’s the "big brother" to the original Woodfire, and honestly, it’s trying to do way too many things at once. It grills. It smokes. It air fries. It even dehydrates if you’re into making your own beef jerky at 2:00 AM. But here’s the thing: most outdoor appliances that claim to be a "jack of all trades" usually end up being a master of absolutely nothing.
The Pro XL changes that narrative a bit, though it’s not without some quirks that might drive you crazy.
If you’re tired of messing with heavy propane tanks or waiting three hours for charcoal to finally ash over, the appeal here is obvious. It’s electric. You plug it into a standard 120V outlet, shove some wood pellets into a tiny side box, and suddenly you’re "BBQing." It feels like cheating. Purists will tell you it is cheating. But when you’re hungry on a Tuesday night and want that charred, smoky flavor on a ribeye without the theatrical production of a traditional smoker, the Ninja Woodfire Pro XL Grill starts looking like a genius invention.
What changed with the Pro XL?
Size was the biggest complaint with the first version. The original Woodfire was cramped. You could barely fit a couple of racks of ribs without playing a high-stakes game of Tetris. The Ninja Woodfire Pro XL Grill ups the cooking surface by about 30%, which doesn't sound like a ton on paper, but in practice, it’s the difference between cooking for yourself and cooking for the whole family.
We’re talking about 180 square inches of space.
That fits two racks of ribs, or a full 10-pound pork butt, or about 10 burgers. Ninja also tossed in a built-in thermometer. This is the "Pro" part of the name. You stick the probe into your meat, set your target temp, and the machine shuts off when it hits the mark. No more hovering. No more "is it done yet?" anxiety. It’s basically idiot-proof, which, let’s be real, is what most of us need when we’re three beers deep on the 4th of July.
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The Smoke Science (And the Pellet Catch)
Here is where people get confused. This isn't a pellet grill in the way a Traeger or a Camp Chef is. Those grills use pellets as the fuel source. This Ninja uses electricity to heat a high-density heating element. The pellets? They’re just for flavor. You only use about a half-cup of pellets per session. They sit in a small combustion box on the side, ignited by a separate element.
It works surprisingly well.
Because the cooking chamber is relatively small and well-sealed, that tiny amount of wood creates a massive amount of smoke flavor. You get a decent smoke ring, too. However, don't expect the deep, 12-hour offset smoker bark. You’re getting "outdoor air fryer with a smoky punch," which is still leagues better than anything you’ll get in a kitchen. One annoying detail: you really should use Ninja’s specific pellets. They’re smaller and designed to burn at the specific rate this machine expects. Can you use third-party pellets? Sure, people do it. But if they’re too big or too dusty, the ignition system might get moody.
Why it wins (and where it fails)
Let's talk about the air frying. It’s arguably the best part. Most indoor air fryers top out at 400°F or 450°F. The Ninja Woodfire Pro XL Grill hits high temps with serious airflow. Wings come out better on this than almost any other device I’ve tested. They’re crunchy. They’re smoky. They’re done in 20 minutes.
But it’s not all sunshine and smoked brisket.
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- The cord is short. Like, really short. You’re going to need a heavy-duty extension cord (14-gauge at least) if your outlet isn't right next to your grill spot.
- It’s loud. The fan sounds like a small jet engine taking off when it's in "Woodfire Flavor" mode.
- The cleanup. While the grate is non-stick, the interior of the lid gets absolutely coated in creosote and grease. If you don't stay on top of it, the thing starts to look—and smell—like a campfire that was put out with old bacon grease.
The Weather Factor
Ninja says this thing is weather-resistant. People leave them out all year. But honestly? If you live somewhere with heavy salt air or brutal winters, get the cover. The electronics are robust, but at the end of the day, it’s a computer with a heating element. Treat it like one. The Pro XL is built with a bit more ruggedness than the base model, but the hinge can still feel a little "plastic-y" if you're used to the heavy cast iron of a Big Green Egg.
Real-World Performance: The "Chicken Test"
I’ve seen people try to do complex stuff first, but the real test is a whole spatchcocked chicken. On a gas grill, you’re constantly fighting flare-ups. On the Ninja Woodfire Pro XL Grill, you just hit "Smoker" at 375°F. The skin gets rendered and crispy because of the convection fan, while the wood pellets give it that mahogany color you usually only see in BBQ competitions.
It takes about 45 to 55 minutes.
The meat stays juicy because the cooking environment is small and holds moisture better than a giant gas grill. If you’re a fan of "set it and forget it" cooking, this is the peak of the genre. You aren't managing a fire. You aren't checking a hopper. You're just waiting for the probe to beep.
Comparing the Pro XL to the Competition
There aren't many direct competitors that do exactly this. You have the Masterbuilt Electric Smoker, but you can’t really "grill" on that—it’s a low-and-slow box. Then you have small portable gas grills like the Weber Q series. Those are great for searing, but they have zero smoking capability.
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The Ninja sits in this weird middle ground.
It’s perfect for apartment dwellers with balconies that ban gas or charcoal. It’s perfect for RV owners who have an external power hookup. It’s less perfect for the guy who wants to host a 30-person neighborhood bash. You’ll be cooking in batches all day.
The Cost of Convenience
You’re going to spend more on this than a basic charcoal kettle. Is it worth the $400-$600 price tag? That depends on how much you value your time. If you enjoy the ritual of the fire, save your money. If you want a smoked salmon fillet on a Wednesday night without it being a "thing," the investment pays for itself in about ten meals.
Just keep an eye on the pellet box. If you forget to empty the ash, it can get damp and turn into a concrete-like sludge that’s a nightmare to scrape out.
Moving Forward With Your Pro XL
If you’ve just unboxed your Ninja Woodfire Pro XL Grill or you’re about to pull the trigger, don't overthink the "smoker" labels. Treat it like a high-powered outdoor oven that happens to have a soul.
Next Steps for Success:
- Buy a dedicated 14-gauge extension cord. Don't use a cheap indoor one; the amp draw will trip your breaker or, worse, melt the cord.
- Start with wings. Set it to "Air Fry," add the "Woodfire Flavor" pellets, and run them at 390°F for 20 minutes. It’s the easiest way to understand what the machine can do.
- Calibrate your probe. Stick it in some boiling water to make sure it reads 212°F ($100°C$). A miscalibrated probe is the fastest way to ruin an expensive prime rib.
- Deep clean every 5 uses. Use a degreaser on the inside of the lid to prevent grease fires and "stale" smoke smells.
- Store your pellets indoors. Small pellets absorb moisture quickly. If they get humid, they won't ignite, and you'll just be air-frying with no flavor.
This grill isn't going to replace a massive backyard setup for everyone, but for the modern cook who wants flavor without the labor, it’s a massive step forward in outdoor tech. Just remember to empty that grease tray—it fills up faster than you’d think.