Ninja Woodfire Electric BBQ Grill: Pros, Cons & Can It Smoke Salmon?
An honest look at the Ninja Woodfire Electric BBQ Grill, plus a step-by-step method for smoking your own salmon, and the truth about cold smoking.
Quick Answers
- Can the Ninja Woodfire smoke salmon? Yes. It makes excellent hot smoked salmon at about 200–225°F.
- Can it cold smoke? No. Its lowest setting is about 105°F, well above the sub-90°F needed for true cold smoking.
- Is it worth buying? Yes for convenient, apartment-friendly smoky grilling. No if you want a big-capacity, deep-smoke-ring smoker.
What Is the Ninja Woodfire Electric BBQ Grill?
The Ninja Woodfire Electric BBQ Grill is a countertop and patio outdoor grill that plugs into a standard outlet. It combines high-heat electric grilling with a small pellet chamber that produces real wood smoke, so you get smoky flavor without charcoal, propane or a dedicated smoker. Ninja markets it as a 7-in-1 appliance: grill, smoker, air fry, roast, bake, broil and dehydrate.
The key thing to understand: the heat is electric, and the wood pellets are there only to generate smoke. That one design choice explains most of the grill's strengths and its limits, including why it can hot smoke salmon beautifully but cannot cold smoke.
Ninja Woodfire Pros
The Good
- Easy to use. Set a mode and temperature, add pellets, go. No fire management.
- Real wood smoke flavor from an electric grill, which is rare at this price.
- Apartment and balcony friendly. No open flame, gas or charcoal (always check your building rules).
- Versatile. Air fry, roast, bake and dehydrate in the same unit.
- Fast preheat and consistent, repeatable temperatures.
- Lower smoke output than a traditional smoker, which neighbors tend to appreciate.
- Great for fish, chicken, ribs and vegetables in typical family quantities.
The Not-So-Good
- Smoke is mild. Expect a lighter flavor and little to no smoke ring versus a pellet or offset smoker.
- Limited cooking space for big cuts or large gatherings.
- Needs an outlet and an extension cord that is rated for outdoor use.
- Cleanup. Grease and the grate need regular attention.
- Smoker mode is capped at lower temperatures and is not designed for true low-and-slow cold smoking.
- Pellets are a recurring cost.
The Honest Downsides
Reviewers consistently praise the convenience and grilling performance, and the same themes show up in the criticisms. If you are comparing the Ninja Woodfire to a dedicated smoker, three trade-offs matter most:
1. Smoke flavor is subtle
Because the pellet chamber is small and the cooking temperature is electrically controlled, the smoke is lighter than what a wood-fired smoker delivers. For delicate foods like salmon that is often a plus, since heavy smoke can bury the fish. For brisket or pork shoulder, you may find it too mild.
2. Capacity is limited
It is built for a family dinner, not a backyard feast. A couple of salmon fillets fit comfortably; a whole side of salmon and a full rack of ribs at once will be tight.
3. It is not a true low-and-slow smoker
The 105°F minimum and the electric heating design mean it cannot hold the cool, smoky environment needed for cold smoking. More on that next.
Hot Smoke vs. Cold Smoke: What the Ninja Woodfire Can Do
This is the question salmon lovers ask most, and the answer is simple: the Ninja Woodfire is a hot smoker, not a cold smoker.
| Feature | Hot Smoking | Cold Smoking |
|---|---|---|
| Temperature | 180–250°F | Below ~90°F |
| Is it cooked? | Yes, to 145°F internal | No, it is cured, not cooked |
| Texture | Flaky, moist, firm | Silky, translucent (lox-style) |
| Time | 45 minutes to 2 hours | Several hours to days (after curing) |
| Ninja Woodfire? | Yes, Smoker mode | No, minimum is about 105°F |
How to Smoke Salmon on the Ninja Woodfire (Hot Smoke Method)
This method gives you tender, flaky, smoky salmon with a glossy surface. It works best with fatty fillets such as King (Chinook), Coho or Sockeye.
Dry brine the salmon (1–4 hours). Mix equal parts kosher salt and brown sugar (a common starting point is 1/4 cup of each per 2 lb of fish), coat the fillets and refrigerate. This seasons the fish and draws out moisture so a good surface forms.
Rinse and pat dry. Quickly rinse off the brine under cold water and pat the fillets completely dry with paper towels.
Form the pellicle (1–2 hours). Place the fish uncovered on a rack in the fridge until the surface looks tacky and slightly glossy. This sticky layer is the pellicle, and it helps smoke cling to the fish and keeps the albumin (white protein) from seeping out.
Set up the grill. Fill the pellet chamber with alder or apple pellets, select Smoker mode and set the temperature to about 200–225°F. Let it preheat and start producing smoke.
Smoke the salmon. Place fillets skin-side down on the grate and close the lid. Most fillets take 45 minutes to 2 hours depending on thickness. Use a probe thermometer and cook until the thickest part reaches 145°F.
Rest and serve. Let the salmon rest 10 minutes. Serve warm, or chill and flake into dips, salads, pasta and bagels.
Pro Tips for Better Smoked Salmon
- Choose the right pellets. Alder is the Pacific Northwest classic. Apple and cherry add a mild sweetness. Skip mesquite, which can overpower salmon.
- Pick fatty fish. King and Coho stay moist; leaner Pink and Chum can dry out faster, so watch the thermometer closely.
- Use a similar thickness. Cut fillets into evenly sized portions so they finish together.
- Glaze late. Brush on maple syrup or honey during the final 10–15 minutes to avoid burning the sugars.
- Skip the white ooze. The pellicle step and a gentle temperature ramp reduce the white albumin that can appear on the surface.
- Store properly. Refrigerate within 2 hours and eat within 4–5 days, or vacuum seal and freeze for longer storage.
- Try the Dehydrate mode to turn thin salmon strips into homemade salmon jerky.
Who Should Buy the Ninja Woodfire Electric BBQ Grill?
It's a great fit if you…
- Live in an apartment, condo or townhouse where charcoal and gas are restricted.
- Want an easy, set-and-go grill with a hint of real smoke.
- Mostly cook for two to five people.
- Like to smoke fish, chicken, vegetables and the occasional rack of ribs.
Look elsewhere if you…
- Want deep, competition-style smoke flavor or a visible smoke ring.
- Regularly cook for big groups or smoke large cuts.
- Want to make true cold smoked, lox-style salmon.
Frequently Asked Questions
Can the Ninja Woodfire Electric BBQ Grill cold smoke?
No. Its lowest setting is about 105°F, and true cold smoking needs the food to stay below roughly 90°F. It is a hot smoker only.
Can you smoke salmon on a Ninja Woodfire grill?
Yes. Use Smoker mode at about 200–225°F with apple or alder pellets and cook to 145°F internal. Most fillets take 45 minutes to 2 hours.
What temperature should I smoke salmon at?
200–225°F gives moist, flaky hot smoked salmon. Pull it when the thickest part reaches 145°F.
What wood pellets are best for salmon?
Alder is the classic choice. Apple and cherry are milder and slightly sweet. Avoid mesquite and other heavy woods.
Does the Ninja Woodfire use charcoal or wood for heat?
No. It is fully electric. Pellets only create smoke flavor.
Is the Ninja Woodfire worth it?
For convenient, smoky, apartment-friendly grilling, yes. For large-batch or traditional low-and-slow smoking, a dedicated pellet or offset smoker is a better fit.
Skip the Smoking. Taste the Real Thing.
Not ready to smoke your own? Our wild Canadian smoked salmon, salmon candy and salmon jerky are slow-smoked, small-batch and ready to enjoy. Perfect for gifting, snacking and entertaining.
Shop Wild Canadian Smoked Salmon- Professional Ninja Woodfire reviews from outlets such as Serious Eats, Wirecutter, Tom's Guide and Consumer Reports (verify current ratings before publishing).
- U.S. FDA: safe minimum internal temperature for fish is 145°F.
- Ninja Kitchen product specifications for the Woodfire Electric BBQ Grill and Smoker.
Product features and specs vary by model and may change. Check the manufacturer's listing for the most current details.