I used to be a total barbecue snob. You know the type—the guy who wakes up at 4:00 AM, obsesses over "blue smoke," and refuses to look at anything that doesn't involve a cord of seasoned hickory and a massive steel offset. But honestly? My back hurts. And I'm tired of cleaning up grease buckets. That's essentially why the Ninja Woodfire Pro XL exists. It’s built for people who want the flavor of a slow-smoked brisket but have exactly zero interest in managing an air intake valve for twelve hours straight.
It's big. It’s loud. It’s surprisingly effective.
People keep asking if this thing is just a glorified air fryer. It’s a fair question, especially since Ninja basically owns the air fryer market. But calling the XL a mere kitchen appliance is doing it a disservice. This is a legitimate outdoor cooker that uses actual wood pellets—not for fuel, but for flavor.
The Size Reality of the Ninja Woodfire Pro XL
If you’re familiar with the original Woodfire, you know it was... well, tiny. You could barely fit a decent-sized tri-tip on there without it touching the edges. The XL changes that dynamic completely. We’re talking about 180 square inches of cooking space.
Does that sound like a lot? It’s enough for two full racks of ribs. You can fit a 10-pound pork butt in there without breaking a sweat. If you’re hosting a tailgate, you’re looking at about 30 hot dogs or a massive tray of chicken wings. It finally feels like a "real" grill rather than a portable camping accessory.
One thing people get wrong is the "XL" branding. Don't expect it to replace a four-burner Weber gas grill for a party of twenty. It’s still a tabletop unit. However, the footprint is optimized. It sits comfortably on a standard patio table, though I'd recommend getting the official stand if you don't want to be hunching over like a gargoyle while you flip your burgers.
How the Smoke Technology Actually Works
Traditional smokers use wood as the heat source. The Ninja Woodfire Pro XL uses an electric heating element. The "Woodfire" part comes from a small side-mounted hopper. You fill it with about a half-cup of pellets, a high-powered fan ignites them, and the smoke is circulated around the food.
It's fast.
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Because the smoke is forced through the chamber by a fan (convection), the flavor penetration is surprisingly deep for a short cook time. I’ve found that even a 20-minute session with some salmon fillets yields a distinct, legitimate smoke ring. It isn't that acrid, fake liquid smoke taste. It’s real wood.
What Pellets Should You Use?
Ninja wants you to buy their proprietary pellets. They claim they are "specially sized" for the ignition system. Here’s the truth: regular pellets work, but they can occasionally jam the small auger or not ignite properly if they are too long. If you use third-party brands like Traeger or Bear Mountain, just make sure they aren't damp. Damp pellets are the number one reason these units throw an error code.
The "All-Purpose" blend is fine, but the "Robust" blend is where you actually get that Texas-style punch. Don't overthink it.
It’s More Than Just a Smoker
Most people buy this for the ribs, but the air fry function is arguably the most used feature in my backyard.
Think about it. Cooking bacon outside. No grease splatter on the stove. No smell of fried fish lingering in the curtains for three days. The XL has a "Master Grill" setting that hits 500 degrees. It sears. It really does. You get those crosshatch marks on a steak that look like they came off a charcoal grate.
The tech inside—the Ninja Pro Heat System—basically balances the top heating element with the bottom one. This prevents that annoying issue where the top of your chicken is burnt but the skin on the bottom is soggy. It’s remarkably consistent.
The "Smart" Part: Using the Probe
The "Pro" in the name usually refers to the integrated meat thermometer. If you’re a beginner, this is your safety net. You plug the probe into the side of the grill, jam the other end into the thickest part of your meat, and tell the grill you want "Medium Rare."
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The grill shuts off when it hits the target temperature. It accounts for "carryover cooking" too.
Serious pitmasters will tell you they "feel" when a brisket is done. That’s great for them. For the rest of us who are busy wrangling kids or drinking a beer, having an alarm go off on our phone (via the Ninja ProConnect app) is a godsend. Yes, there's an app. It's actually decent. You can monitor the temp from your couch, which is the ultimate lazy-day flex.
Cleaning Is a Chore (Let’s Be Honest)
Here is the part the marketing materials gloss over. Grease.
When you smoke meat, fat renders. In a big offset smoker, it just drains into a bucket or seasons the bottom of the drum. In the Ninja Woodfire Pro XL, it ends up in a small tray at the back. If you forget to empty that tray, you are going to have a very bad, very flammable time the next time you crank it up to 500 degrees for a pizza.
The grate is non-stick, which helps. It’s dishwasher safe, theoretically. But it’s big. It takes up the entire bottom rack of a standard dishwasher. I usually end up scrubbing it in the utility sink with some Dawn Powerwash. You have to stay on top of it. If you let the creosote and grease build up on the internal fan guard, the performance drops and the smoke starts to smell "dirty."
Common Frustrations and Troubleshooting
No tool is perfect. The most common complaint with the XL is the "Add Food" prompt. The grill goes through a preheat cycle that includes igniting the pellets. This can take 7 to 10 minutes. Only after that does it tell you to put the food in. If you put the meat in too early, you're just baking it without smoke for the first few minutes. Follow the prompts.
Also, watch out for the "No Pellets" alert. Sometimes the pellets bridge over the ignition hole, even if the hopper is full. A quick shake of the hopper box usually fixes it.
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Is the Pro XL Worth the Upgrade?
If you already own the original Woodfire, should you upgrade? Probably not, unless you frequently cook for more than three people.
But if you are choosing between the two for the first time? Go XL. The extra headroom allows for much better airflow, which leads to more even browning. Plus, the built-in Wi-Fi on the Pro XL models is actually useful for long smokes where you don't want to keep running outside to check the progress.
Why It Beats a Pellet Grill
A full-sized pellet grill (like a Timberline or a Pit Boss) is a commitment. It needs a permanent spot. It needs a cover. It uses a lot of pellets.
The Ninja is nimble. I’ve taken mine to a beach house. I’ve used it on a balcony. It’s perfect for renters or people with small patios who still want that "low and slow" flavor profile. It’s also ready to cook in 10 minutes, whereas my old Traeger took 20 just to get to temp.
The Final Verdict on Backyard Utility
Barbecue is changing. The barrier to entry used to be high—you needed wood-splitting skills and a lot of patience. Now, you just need an outlet.
The Ninja Woodfire Pro XL isn't going to win you a trophy at a Memphis BBQ competition. The smoke profile is "cleaner" and lighter than what you get from a wood-fire pit. But for a Tuesday night dinner? For a Sunday afternoon rib cook? It’s 90% as good with 10% of the effort.
That trade-off is worth it for almost everyone.
Actionable Steps for New Owners
- Buy a heavy-duty extension cord: If you aren't plugging directly into a wall, make sure your cord is rated for 15 amps. These units draw a lot of power during the ignition phase, and a cheap cord will trip your breaker or melt.
- The "Double Smoke" trick: If you want a heavier smoke flavor, run a 10-minute "Cold Smoke" cycle before you actually start the cooking timer. It lets the raw meat soak up more aroma before the surface sets.
- Keep it dry: This is an electronic appliance. Even though it's "outdoor rated," the control panel is sensitive. Buy the cover. Use the cover.
- Level it out: If the grill is tilted, the grease won't flow into the drainage hole properly. It’ll pool under the grate and cause a flare-up. Check your table with a level app on your phone.
- Discard the ash: After every single use, empty the pellet hopper's ash tray. If ash gets wet from humidity, it turns into "concrete" and will ruin the ignition element.
Barbecue is supposed to be fun, not a chore. This machine makes it fun again by removing the guesswork. Just keep it clean, use good pellets, and trust the probe. Your brisket will thank you.