I just tried this on our Ninja Smoker and it was amazing. I was not a big crème cheese fan but this was awesome. We poured half Hot Honey on one side of the brick after we took it out. The other half the Trader Joe’s Sweet Chilli sauce. It was amazing. Thank you CJ!!!!!!
Oh, so that's how you do it. I tried some at 180F knowing that the Ninja Woodfire Grill runs hot and mine came out tasty but the cream cheese was crumbly, not creamy and smooth. Got your e-cookbook for this grill, now to work my way thropugh it. Thanks CJ. Oh, forgot. I add a little sweet-spicey jam on top, like rasberry-chipotly jam or something. Takes the flavor to the next level.
I did some guda. Even on cold smoke. Move the unit to shade. I had it in the sun. And it started melting the cheese. But it was oh so good. Cream cheese next. Thanks again.
I understand smoking a pork but or brisket doesn't take on enough smoke,,,can you cold smoke your protein to add more infused smoke before running it through the regular smoker setting cycle ???
Hey cj,cooking big cuts😂😂 of meat sometimes the ninja doesn't embark enough smoke,,,have you ever used a smoker tube to add more smoke to your cooks?I youtubed smoker tubes and they seems to be a great tool to add more smoke,,,as a loyal fellow ninja cook can you please give your thoughts to us if you've tried this method,,,much appreciated brother cook on !!!
I haven’t used a smoker tube, not sure it’s really make for it and don’t know how it’ll affect it. But I feel like I get enough smoke just using the hopper. If you do try the smoker tube let me know how it works out.
I used a 6 inch smoker tube as well as the hopper smoke on 1 slab baby back ribs and the tube added a hearty amount of smoke,I recommend if you use large cuts of 🍖 meat
You must have a different model than I do. Mine doesn’t have a cold smoke feature. Could I use low setting instead?? I have been dying to smoke some cream cheese.
