Ninja OG751 Woodfire Pro Outdoor Grill Built-In Thermometer,7-in-1 Master Grill,BBQ Smoker,& Outdoor Air Fryer Plus Bake,Roast,Dehydrate & Broil,Woodfire Technology,Weather-Resistant,Grey XL

A compact outdoor workhorse that actually earns its counterspace

I’ve spent the last few weeks cooking everything from tri-tip and chicken wings to cauliflower steaks on the Ninja Woodfire Pro, and it has quickly become the appliance I wheel out first for weeknight dinners and weekend cookouts. It’s an electric grill at its core, but the small pellet smoke system and multi-cook modes make it feel like a compact outdoor kitchen. It won’t replace a full-sized stick burner or a massive gas grill for feeding a neighborhood, but for most households looking for convenience with real smoke flavor, it hits an appealing sweet spot.

Setup, build, and first impressions

Out of the box, the unit feels solid and weather-ready, with a hinged lid and a coated cooking chamber that’s easy to wipe down. It’s not featherlight—plan on using two hands to move it—but it’s manageable and stable on a table or cart. Handles bolt on easily, and the included nonstick grill grate, crisper basket, pellet scoop, and pellet starter packs mean you can get cooking right away.

Because it’s electric, there’s no propane bottle to wrangle or charcoal to light. Plug it into a grounded outdoor outlet, add about a half cup of pellets to the tray, and you’re ready. The control panel is straightforward, and the built-in thermometer probe slots into the side with an on-screen target temp and doneness alerts. There’s a mild fan hum in operation—about what you’d expect from an outdoor air fryer or pellet grill.

Practical note: treat it as an outdoor-only appliance. It makes real smoke, even if it’s far less than a traditional smoker.

Modes that matter

The Woodfire Pro’s headline is “7-in-1,” but I kept coming back to three modes: Grill, Smoke, and Air Crisp (air fry). Bake and Roast are reliable for sides and bread, Dehydrate works as advertised for jerky and dried fruit, and Broil is useful for finishing. What sets this apart from standard electric grills is that you can add smoke to any mode. The pellets contribute flavor only—electricity provides the heat—so the system ramps up fast and uses very little fuel.

A few functional takeaways:
- Preheat is quick, and smoke engagement is automatic after you add pellets.
- The pellet tray smolders rather than blazes; think controlled, consistent smoke.
- The built-in thermometer reduces lid-open guesswork and saves heat and smoke.

Grilling performance

On Grill mode, I was skeptical about sear. Electric grills often struggle to mimic the high-output blast of gas or charcoal. The Woodfire Pro surprised me. It doesn’t deliver the deep, roaring flame-kissed char of lump charcoal, but it lays down clear grill marks and a respectable crust on steaks and chops. Burgers cook evenly, and the faint smokiness adds depth without overpowering.

The 141-square-inch nonstick grate is well-sized for a family. I comfortably fit four large burgers or a spatchcocked chicken. For ribs, I halved a rack and rotated midway through; it’s doable, but larger cuts benefit from a bit of choreography.

Tip: Preheat longer than you think on max grill temp when you’re chasing a better sear, and pat proteins dry before they hit the grates.

Smoking in practice

This is where the Woodfire Pro finds its identity. You get genuine wood aroma from a minimal pellet load (about a half cup per smoke cycle), which keeps cost and mess down. The smoke profile is adaptive and leans clean—more of a light-to-moderate kiss of wood than a heavy campfire blanket. That’s ideal for poultry, pork tenderloin, salmon, and veggies. For brisket or pork butt, I treat it as a hybrid: smoke to color and flavor, then roast to finish. You won’t get the same bark or smoke ring as a dedicated offset smoker, but it’s far less finicky and much faster.

Cook times ran shorter than the included guide for several proteins. The built-in probe paid off here: I set target temps and pulled early, letting carryover finish the job. Wings are a standout—smoke until they render, then switch to Air Crisp to get that crackly skin.

Tip: If you want a bolder smoke note on denser cuts, run a second short smoke cycle or smoke at a slightly lower temp before transitioning to roast.

Air fry, bake, and sides outdoors

Being able to handle sides without heating the kitchen is quietly one of the best parts of this machine. Fries and tater tots in the crisper basket come out golden and crisp with a hint of wood aroma. I roasted cauliflower “steaks” alongside chicken; both finished at the same time with complementary flavors. Corn, asparagus, and stuffed mushrooms also benefit from a quick smoke-enabled roast.

Bake mode did an admirable job with cornbread and flatbreads. Is it a replacement for a dedicated indoor oven? No—but as an outdoor companion, it’s handy and consistent.

Temperature control and the probe

Electric heat brings real advantages outdoors: fast ramp-up, stable temps, and no flareups. The control dial and display are intuitive, and the doneness alert on the probe is the right kind of nudge when you’re entertaining. In repeated cooks, the probe tracked closely with a separate instant-read thermometer. It takes the anxiety out of smoking chicken to a safe temp without overshooting.

A caveat: probe placement matters. Insert it in the thickest part, avoiding bone. If you’re cooking multiple items, expect to spot-check with a handheld thermometer.

Cleanup and maintenance

Cleanup is refreshingly straightforward. The nonstick grate releases well; a brief high-heat burn-off followed by a nylon brush or sponge takes care of most residue. The crisper basket wipes down easily. You’ll get a light film from smoke over time—normal for any smoker—but it doesn’t affect performance. Ash from the pellets is minimal and contained. Give the pellet tray and interior a quick inspect after smoky cooks, and you’re set.

Because it’s weather-resistant, I’ve kept it outside under a cover between cooks. The finish has held up, and the controls haven’t minded the elements.

Capacity and use cases

This is an XL by compact-appliance standards, not by backyard pit standards. It shines for families, small gatherings, tailgates with power, or apartment dwellers with outdoor space where gas and charcoal aren’t allowed. If you routinely cook for 10+ people or want to smoke multiple racks of ribs at once, you’ll run out of grate space. For weeknight dinners and versatile weekend cooking, it’s squarely in the sweet spot.

Limitations worth noting

• Smoke intensity is moderate. Flavor is real but gentler than a stick burner or pellet grill running heavy smoke.
• Capacity is finite. Plan on batches for larger parties.
• You’re tied to power. It’s portable but needs a grounded outlet (use a heavy-gauge outdoor extension cord if necessary).
• The sear is very good for electric, but not indistinguishable from high-heat charcoal.

None of these are dealbreakers; they’re trade-offs that enable its speed, convenience, and clean operation.

Tips to get the most out of it

• Preheat fully, especially for steaks.
• Trust the probe, but learn your targets and pull a few degrees early to account for carryover.
• Use smoke selectively; it’s a flavor tool, not a mandate for every cook.
• Finish smoked wings or skin-on poultry with Air Crisp for best texture.
• Keep the grate clean to maintain nonstick performance and sear.

Final thoughts and recommendation

The Ninja Woodfire Pro is the rare all-in-one that actually earns the “all.” As a grill, it’s quick and capable. As a smoker, it delivers clean, convincing wood flavor with minimal fuss and fuel. As an outdoor air fryer and roaster, it simplifies sides and weeknight cooking. I kept finding new ways to use it, and its built-in thermometer became a trusted ally across modes.

I recommend the Woodfire Pro to anyone who wants genuine smoke flavor without the overhead of managing charcoal or a full-size pellet rig, especially if you value fast preheat, easy cleanup, and year-round outdoor reliability. If you’re chasing maximal bark and capacity for big barbecue weekends, a dedicated smoker still has the edge. For everyone else, this is a smart, compact, and enjoyable way to cook more meals outside—and get better results while you’re at it.