NINJA FLEXFLAME™
OUTDOOR COOKING SYSTEM
PG300 Series | Owner’s Guide
IMPORTANT SAFETY INSTRUCTIONS
OUTDOOR HOUSEHOLD USE ONLY. READ ALL INSTRUCTIONS BEFORE USE
DANGER
If you smell gas: Shut o gas to the appliance and unplug cord from outlet. Extinguish any
open flame. Open lid. If odor continues, keep away from the appliance and immediately call
your gas supplier or your fire department.
WARNING
Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any
other appliance. A liquid propane (LP) cylinder not connected for use shall not be stored in
the vicinity of this or any other appliance.
Failure to follow these instructions could result in electric shock, fire, or burn hazard, which
could cause property damage, personal injury, or death. When using electrical appliances,
basic safety precautions should always be followed, including the following:
Read and review instructions to understand operation and use of product.
Indicates the presence of a hazard that can cause personal injury, death, or substantial property damage if the warning included
with this symbol is ignored.
Avoid contact with hot surface. Always use hand protection to avoid burns.
Indicates risk of fire or electric shock, presence of live parts, dangerous voltage.
SharkNinja Operating LLC
89 A Street, Suite 100
Needham, MA 02494
1-855-427-5125
ninjakitchen.com
Illustrations may dier from actual product. We are constantly striving to improve our products, therefore the
specifications contained herein are subject to change withoutnotice.
FLEXFLAME, NATURAL WOODFIRE FLAVORS logo, and NINJA WOODFIRE are trademarks of SharkNinja Operating LLC.
This product may be covered by one or more U.S. patents. See sharkninja.com/patents for more information.
© 2024 SharkNinja Operating LLC
PG300_Series_IB_MP_Mv13
TECHNICAL SPECIFICATIONS
Voltage: 120v~, 60Hz
Power: 400W
RECORD THIS INFORMATION
Model Number: ____________________
Serial Number: _____________________
Date of Purchase: ___________________
(Keep receipt)
Store of Purchase: __________________
REGISTER YOUR PURCHASE
registeryourninja.com
Scan QR code using mobile device
THANK YOU FOR PURCHASING THE FLEXFLAME™ OUTDOOR
COOKING SYSTEM
@ninjakitchen
NOTE: The burners may have some visible discoloration. This is a result of our normal manufacturing
process. To ensure optimal performance, we test each individual grill before it gets to you.
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For outdoor use only. Not for commercial use. Tested in accordance with ansi z21.58-2022 – Csa 1.6-2022 Standard for outdoor cooking gas
appliance.
Note to Consumer
Leave this Owner’s Guide in a convenient place for future reference.
Note to Installer
Leave this Owner’s Guide with the customer after delivery and/or installation.
Read this Owner’s Guide carefully.
Be sure your grill is properly assembled, installed according to the assembly instructions.
Keep any packaging materials far away from children—these are a potential source of danger (e.g., of suffocation). Remove any stickers
from the appliance.
The grill is intended only for outdoor cooking and should never be used as a heater or any other purpose.
Your grill will get extremely hot. Never lean over the cooking area while using your grill. DO NOT touch cooking surfaces, grill and pellet
box housing lid, or pellet box while the grill is in operation, or until the grill has cooled down after use. Use suitable heat-protection
gloves, covering hands and forearms.
DANGER: ELECTRICAL SHOCK AND FLAME FLARE-UP
To protect against electric shock, DO NOT immerse cord or
plugs in water or other liquid. DO NOT place a grill cover or
anything flammable on or in the storage area under the
grill while it is in use. Should a grease fire occur, turn o
burners and keep lid closed until fire is extinguished.
WARNING
• This is a liquid propane configured grill. DO NOT attempt to reconfigure for use with natural gas.
• Keep electrical supply cord and fuel supply hose away from any heated surfaces and route the power cord in such a way that no one can trip over it.
• Connect ONLY to a GFCI grounded electrical outlet or extension cord employing a GFCI. The cord should be arranged so that it will not drape over the
grill where it can be pulled on by children or tripped over unintentionally. DO NOT cut or remove the ground prong from this plug.
• DO NOT install and use portable or built-in outdoor cooking gas appliances in or on a recreational vehicle, portable trailer, boat or in any other moving
installation.
• Unplug from outlet when not in use and before cleaning.
• DO NOT operate any outdoor cooking gas appliance with a damaged cord or plug, or after the appliance malfunctions or has been damaged in any
manner.
• DO NOT let the extension cord hang over the edge of a table where it can be pulled on by children or tripped over unintentionally.
• DO NOT let appliance cord or extension cord touch hot surfaces.
• Use only extension cords with a three-prong grounded plug, rated for the power of the appliance, and approved for outdoor use with a W-A marking.
• DO NOT leave the grill unattended.
• Children must not be permitted to play with the appliance, nor be permitted to carry out any cleaning or maintenance work on the appliance.
• The appliance and its power cord must always be kept far away from children under 8.
• This appliance may be used by children (at least 8 years of age) and by persons with reduced physical, sensory, or mental capabilities, or lacking
experience and knowledge, provided they have been given supervision or instruction concerning the use of the appliance and fully understand all
dangers and safety precautions involved.
• DO NOT line the bottom of the grill housing with aluminum foil, sand or any substance that will restrict the flow of grease into the grease tray. Failure
to comply with these instructions could result in a fire or explosion which could cause serious bodily injury, death, or property damage.
IMPORTANT SAFETY INSTRUCTIONS
OUTDOOR HOUSEHOLD USE ONLY. READ ALL INSTRUCTIONS BEFORE USE
SAVE THESE INSTRUCTIONS
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BEFORE FIRST USE
CAUTION
• Use only the gas pressure regulator supplied with this appliance. This regulator is set for an outlet pressure of 11 in w.c. ( 2.74 kPa).
• Turn off LP supply at cylinder when appliance is not in use.
CAUTION
• Make sure that the supply voltage corresponds with the voltage marked on the rating label.
• The power cord should be regularly examined for any signs of damage. In the event of such damage being found, the appliance must no longer be
used.
• The minimum ambient operating temperature for safe use of the appliance shall be 15° F (9° C).
• DO NOT exceed a maximum load of 50 lb/22 kg for the side tables.
• If you need to move the grill, unplug from extension cord, unlock wheels, move to new location, lock wheels.
• DO NOT use a power washer to clean.
• Check to ensure the burner tubes are assembled before using the gas grill. The location of the
burner tubes with respect to the orifice is vital for safe operation. If a burner tube does not fit over
the valve orifice, lighting the burner may cause explosion and/or fire.
• After igniting, check the color of the flames. They should be blue. (Slight yellow tipping is
normal for liquid propane gas.) The flames should be approximately 1" (2.5cm) high, but will be
slightly higher at the far left burner ports. If they ARE NOT, refer to the Cleaning section.
FLAME CHECK
INSECT AND SPIDER WEB SAFETY INSPECTION
CAUTION :
BEWARE OF FLASHBACK
• Spiders and small insects occasionally spin webs or make nests in the grill burner tubes during transit and warehousing. These webs can lead to
gas-flow obstruction that could result in a fire in and around burner tubes. This type of fire is known as flashback and can cause severe damage
to your grill and create an unsafe operating condition for the user.
• Although an obstructed burner tube is not the only cause of flashback, it is the most common cause and can lead to a fire beneath the grill.
• To reduce the chance of flashback, check and clean the burner/venturi tube for insects and insect nests. We recommend cleaning the burner
tubes at least once a month in late summer or early fall when spiders are most active. A clogged tube can lead to fire under the outdoor cooking
gas appliance. Also perform this cleaning procedure if your grill has not been used for an extended period.
• See how to clean the burner tubes and burners according to the cleaning instructions found in this owner's guide.
DANGER: FLAME AND FLARE-UP
• Close lid and keep closed.
• Turn dial to OFF.
• Unplug from outlet.
• Turn gas on tank to OFF.
1"
SAVE THESE INSTRUCTIONS
BEFORE YOUR FIRST COOK: RUN A BURN-OFF CYCLE
• Follow ignition instructions, set grill temperature to 600F and leave on for at least 20 minutes before cooking on your grill for the first time.
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1 To reduce the risk of fire, electrical shock, explosion, seriously bodily injury or death to persons,
or property damage when using the outdoor cooking gas appliance, follow basic precautions,
including the following:
2 The installation must conform with local codes or, in the absence of local codes, with either ANSI
Z 223.1/NFPA S4 NATIONAL FUEL GAS CODE, CSA B149.1 Natural gas and propane installation
code, or CSA B149.2 Propane storage and handling code.
3 LP gas grill models are designed for use with a standard 20-pound (9.07-kg) liquid propane
gas tank, not included with grill. Never connect your gas grill to an LP gas tank that exceeds this
capacity.
4 DO NOT use charcoal or lava rocks.
5 This outdoor cooking gas appliance must be electrically grounded to an earthed socket in
accordance with local codes and regulations or NFPA 70 National Electrical Code (NEC)or the
Canadian Electrical Code, Part 1.
6 This outdoor cooking gas appliance shall be used only outdoors and shall not be used in a building,
garage, or any other enclosed area.
PLACEMENT & CLEARANCE
7 An appliance is considered to be outdoors if installed with shelter no more inclusive than with walls
on three sides, but with no overhead cover. All openings must be permanently open. Sliding doors,
garage doors, windows, or screened openings are not considered as permanent openings.
8 The grill must be placed on a level and heat-resistant surface.
9 The outdoor cooking gas appliance shall not be located and used under overhead unprotected
combustible construction.
10 A minimum of 36 in (91.44 cm) clearance must be maintained between the front of the grill hood,
sides, and back of the grill and any combustible construction. A minimum clearance of 36 in (91.44
cm) must also be maintained below the cooking surface, and the grill shall not be used under
overhead combustible construction.
11 Open the cabinet door and inspect the gas cylinder supply hose before each use. If the hose shows
excessive abrasion or wear, or is cut, it MUST be replaced before using the outdoor cooking gas
appliance.
WARNING
This is a liquid propane configured grill. DO NOT attempt to reconfigure for use with natural gas.
• The LP gas tank (not included) shall be a standard 20-pound (9.07-kg) LP capacity or
47.6-pound (21.6-kg) water capacity as stated by the manufacturer and marked as such. It shall
be approximately 12 in (31.1 cm) in diameter by 18-3/8 in (46.35 cm) high is the maximum size LP
gas tank to use. Tanks must have a D.O.T. certification (A) and a testing date (B) that is within five
years of current use. NEVER connect your grill to a tank that exceeds this capacity.
LIQUID PROPANE (LP) GAS TANK REQUIRMENTS
DOT 4BA24
02 21
• Other tanks may be acceptable provided they are compatible with the grill retention means (tank
scale).
• The tank used must be constructed and marked in accordance with the Specifications for LP
Gas Cylinders of the U.S. Department of Transportation (D.O.T.); or the Canadian Standard for
Cylinders, Spheres and Tubes for Transportation of Dangerous Goods and Commission, CAN/
CSA-B339, as applicable.
• Tank must have a shutoff valve terminating in an LP valve outlet that is compatible with a Type 1.
• Tanks must be furnished with a listed OPD (Overfilling Prevention Device) and a Type 1 (CGA 791)
tank connection.
• The tank must include a collar to protect the tank valve.
• Never fill the cylinder beyond 80% full.
• The tank must include a safety relief device that has a direct connection with the vapor space of
the tank. This prevents the tank from being overfilled, which may cause malfunction of the LP gas
tank, regulator, and/or grill.
• Turn off LP supply at cylinder when appliance is not in use.
IMPORTANT: If the information above is not followed exactly, a fire causing serious injury or
death could occur.
A
B
Regulator assembly information
1 The regulator and hose assembly supplied
with this grill must be used. This regulator
has a flow-limiting device built into the
grill that will restrict the flow of gas in the
event that a leak is detected.
2 Regulator is designed for vapor
withdrawal. Cylinder must be upright when
grill is in use.
3 Only a replacement regulator and
hose assembly specified by SharkNinja
Operating LLC must be used. (UL-listed
Type 1 (CGA 791) tank-connection device
as described in the latest edition of ANSI
Z21.81).
LP gas CYLINDER TANK PLACEMENT
1 Open cabinet doors. Loosen tank clamp.
ATTACHING LP GAS CYLINDER TANK AND REGULATOR GAS LEAK CHECK
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2 Place LP gas tank cylinder into opening
slot area.
3 Rotate cylinder into position so the valve
opening faces the front.
4 Hand-tighten tank clamp. DO NOT use any
tools.
5 Prior to connecting regulator to LP
tank, inspect rubber seal for damage. If
deterioration is observed, such as visible
cracks and/or pitting, the tank must be
returned unused to the seller.
6 Inspect regulator valve, port, and assembly.
Look for any damage or debris. Remove as
necessary.
7 Inspect hose for damage.
8 Check and confirm the LP gas tank valve is
closed. Turn clockwise.
9 Attach regulator assembly, ensuring the
vent hole is facing down.
10 Hand-tighten regulator connector to tank
valve, turning clockwise to a complete
stop.
DOT 4BA24
02 21
11 Open tank valve counterclockwise fully.
Never perform leak check with an open flame.
Do not smoke while performing leak check.
1 Before lighting the grill, test all connections.
See below illustrations.
2 Apply an approved noncorrosive leak-
detection or soap solution* to all gas
connections.
3 Turn on LP tank valve.
4 If growing bubbles appear in the solution
applied, this indicates connection is not
secure or a leak exists.
DOT 4BA24
02 21
*Soap solution: Fill spray bottle with one part
water and one part liquid detergent.
5 Turn off tank valve.
6 Recheck connection or replace connection if
unable to resecure on own.
7 Repeat gas leak check. If leak is still present,
refer to the Troubleshooting Guide in your
Owner's Manual.
8 Additionally, perform leak check on cylinder
and seams. If any leaks appear, turn off tank
valve and contact gas supplier or local fire
department for assistance.
DISCONNECTING LP GAS CYLINDER AND
REGULATOR
1 Turn off burner valve.
2 Turn o tank valve counterclockwise fully to
a stop.
3 Detach regulator assembly from tank valve,
turning counterclockwise.
ADDITIONAL AND IMPORTANT INFORMATION
ABOUT LP GAS AND CONNECTIONS.
1 A dented or rusty liquid propane tank may
be hazardous and should be checked by your
liquid propane supplier.
2 DO NOT use a liquid propane tank with a
damaged valve.
3 Even if your liquid propane tank may appear
to be empty, gas may still be present, and
the tank should be transported and stored
accordingly.
4 The LP tank must be installed, transported,
and stored in an upright, secure position.
LP tanks should not be dropped or handled
roughly.
5 NEVER store or transport the LP tank where
temperatures can reach 125°F (51.7°C).
6 DO NOT store a spare LP gas cylinder under
or near this appliance.
7 Place dust cap on cylinder valve outlet
whenever the cylinder is not in use. Only install
the type of dust cap on the cylinder valve
outlet that is provided with the cylinder valve.
Other types of caps or plugs may result in
leakage of propane.
8 Use only a reputable propane gas dealer to fill,
inspect, and requalify at each filling.
HANDLING AND STORAGE
1 When grill is not in use, turn off gas at LP gas
tank.
2 Indoor storage is acceptable ONLY if the LP
cylinder is disconnected and removed from
the grill.
3 Tank shall be stored outdoors, out of the
reach of children, and shall not be stored in a
building, garage, or any other enclosed area.
4 DO NOT store or use gasoline or other
flammable vapors and liquids in the vicinity of
this or any other appliance.
6
DOT 4BA24
02 21
DOT 4BA24
02 21
GOOD DAMAGE OR DEBRIS
NOTE: We test all gas connections before the
grill gets to you, but we recommend doing a
gas leak check before first use.
BACK BURNER
MID BURNER
FRONT BURNER
The pilot burner is the small vertical burner
located on the right-hand side of the grill. The
pilot burner needs to be lit for the main burners
to ignite.
During the ignition process, the pilot burner will
be the only burner that ignites before selecting
a function.
BE SURE TO FOLLOW THESE STEPS
BEFORE IGNITING BURNERS:
BEFORE YOUR FIRST COOK:
RUN A BURN-OFF CYCLE
GET TO KNOW YOUR BURNERS:
Pilot Burner
SCAN HERE
for step-
by-step
ignition
video
Plug In Grill: Plug in using a 3-prong grounded
extension cord, rated for outdoor use.
DOT 4BA24
02 21
Open Grill Lid before igniting.
Turn On Gas Supply by opening tank valve
completely.
After the pilot burner is lit, turn the dial to select
a function and ignite the main burners.
The 3 main horizontal burners automatically
adjust depending on your function and
temperature selection.
Main Burners
BACK BURNER
MID BURNER
FRONT BURNER
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HOW TO IGNITE BURNERS AND SET TEMPERATURE
STEP 1: IGNITE PILOT BURNER
UP TO 10
SECONDS
Push in Burner dial and turn to IGNITE PILOT.
Hold in for up to 10 seconds.
You will hear a ticking noise, indicating the pilot
burner is igniting.
NOTE: Pilot burner flames are small and may
be dicult to see in direct sunlight. Flames
will become more visible when the main
burners are lit.
STEP 2: TURN ON MAIN BURNERS
& SET TEMPERATURE
RELEASE
& TURN TO
FUNCTION
Follow ignition instructions, set grill temperature
to 600°F and leave on for at least 20 minutes
before cooking on your grill for the first time.
Set a Temperature:
Turn the TEMPERATURE CONTROL dial to set
a precise temperature within the temperature
range of your selected function.
Switch functions to access dierent
temperature ranges.
The display screen will flash between the set
temperature and current temperature during
preheat and will show the set temperature when
the grill is preheated.
TIP: Reference cooking charts in the charts
section for chef-recommended temperatures
and cook times for dierent food loads for
each cooking function.
Turn on the Main Burners:
Release dial and turn counterclockwise to select
a cooking function to turn on the main burners.
Main burners will automatically adjust based
on the function/temperature selected, and the
active burners will illuminate on the LED screen.
Look through the peep hole to see if the pilot
burner is ignited.
If ignition was unsuccessful, turn dial to OFF
and try again.
Ensure dial is set directly on a function and lined
up with its respective tick mark.
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GETTING TO KNOW THE NINJA FLEXFLAME
™
OUTDOOR
COOKING SYSTEM
CLEANING AND MAINTAINING YOUR NINJA FLEXFLAME
™
OUTDOOR COOKING SYSTEM
FUNCTIONS
GRILL/PIZZA (450°F–600°F): High-heat searing and char-
grilling for steaks, burgers, pizza and more. All 3 burners are on,
use the Temperature Control dial to set an exact temp between
450°F–600°F.
2-ZONE (350°F–500°F): Cook with direct heat on the two front
burners while using the back burner to indirectly cook food using
our convection technology. Use the Temperature Control dial to
set an exact temp between 350°F–500°F.
ROAST/BAKE (300°F–450°F): Even, surround browning and
crisping on large proteins and veggies. The back and front
burners are on, combined with the fan, creates even heat
distribution for optimal surround color. Use the Temperature
Control dial to set an exact temp between 300°F–450°F.
LOW & SLOW (200°F–300°F): Low and slow smoking for BBQ
classics like ribs and pulled pork. Use the Temperature Control
dial to set an exact temp between 200°F–300°F.
WOODFIRE FLAVOR: Add pellets and press after selecting your
cooking function to add authentic smoky flavors. When pressed,
flame icon will pulse and progress bar will begin flashing,
indicating pellets are igniting. When flame icon turns solid and
progress bar stops flashing, pellet ignition is complete. Grill lid
must be closed when using Woodfire™ Flavor.
TEMPERATURE CONTROL: Turn dial to manually set a an exact
temp within the range determined by your function selection.
BACK
MID
FRONT
MID
FRONT
BACK
FRONT
MID
• ALWAYS ensure gas flow is OFF, Burner Dial is
in OFF position, and grill is unplugged before
cleaning or maintenance.
• ALWAYS allow grill, accessories, and pellet box
to cool before any cleaning or maintenance.
• We recommend you thoroughly clean the grill
regularly. Especially after every 20 hours of
cooking, 12 cooks, or completing a cook using
Low & Slow or Bake/Roast functions.
For regular maintenance, use a sponge with
liquid dish soap and water to clean any grease
and smoke residue. Ensure all parts are clean of
soap residue when done cleaning.
Pellet Box and Smoke Box Housing
Remove pellet box and safely discard all contents
after every use. It is not required to clean the
pellet box and smoke box housing after each
use—we recommend using a wire brush to
remove extra creosote after every 10 uses.
NOTE: Only use soap and water. DO NOT use
over the counter cleaning solutions on pellet box.
This may cause combustive or flare-up event.
Flame Tamers
The flame tamers catch any grease or other
dripping residue during grilling and protect
the burners to prevent clogging and flare-ups.
Remove the grill grates and set aside before
cleaning flame tamers.
Use a plastic scraper to clean any residue/
debris from the flame tamers. If necessary, a
stainless-steel grill brush may also be used.
Burners
Remove the grill grates and flame tamers before
cleaning burners. It is essential to keep both the
burner ports and mesh spider screens clean to
ensure safe operation.
Use a damp sponge to clean the top of the
burners and make sure they are fully air dried
before next use.
Mesh Spider Screens
Use a non-abrasive,
soft bristle brush to
clean the mesh spider
screens.
Inside of Firebox
Regularly check and clean the firebox to ensure
safe operation. Excessive grease accumulation
is a fire hazard. Use a plastic scraper to move
any debris buildup inside the firebox to the
opening that funnels down to the grease tray
and ensure grease tray is always emptied before
each use.
Firebox Lid
Use a stainless steel grill brush to scrape away
any colored flakes that resemble paint on
the inside of the lid. These flakes result from
carbonized grease and smoke and are harmless.
We recommend cleaning them as you notice
them to avoid them peeling o and falling into
food.
Grease Tray
Carefully remove cooled grease tray and safely
discard grease contents after each use. Hand-
wash grease tray in warm, soapy water. Grease
tray liners are available for purchase for easy,
hassle-free cleanup. Check grease tray and
dump any water or other contents after a rain or
snowstorm.
Grill Grates
We recommend cleaning the grates after every
few uses. Preheat the grill, use a stainless steel
grill brush to clean o any residue on the grates
from your previous cook, then oil the grates
before adding food.
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DIRECT AND INDIRECT COOKING: HOW TO SET UP
IMPORTANT: Review all warnings at the beginning of this Owner’s Guide before proceeding.
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IMPORTANT: Review all warnings at the beginning of this Owner’s Guide before proceeding.
GRILL/PIZZA
BACK
MID
FRONT
=
Indirect Zone
(top rack)
Direct Zone
SET FUNCTION DIAL TO
GRILL/PIZZA
DIRECT COOKING is when food is cooked
directly over the heat source. Best for quick
cooks and foods that need less than 20 minutes
of cooking. Consider this method for your every
day food items such as steak, burgers, chicken
breasts, and smaller veggies. Direct cooking is
used to create direct charring and caramelization.
2-ZONE
MID
FRONT
=
Indirect Zone
(back burner & top rack)
Direct Zone
SET FUNCTION DIAL TO
2-ZONE
TWO-ZONE unlocks the ability to cook with both
direct heat and indirect heat. Cook with direct
heat using the two front burners to sear your
food over direct flame, for quick, hot contact. Use
the back burner and top rack as a place to move
your food so it’s not cooking over a direct flame,
or as a space to cook smaller, more delicate food
loads to avoid overcooking.
ROAST/BAKE
BACK
FRONT
=
Indirect Zone
SET FUNCTION DIAL TO
ROAST/BAKE
INDIRECT COOKING is when food is cooked
indirectly over the heat source. Best for longer
cooks and foods that need longer than 25
minutes of cooking. Consider this method
for your larger items such as roasts, dense
vegetables, whole chickens, etc., or for delicate
items that are too fragile for direct heat, such as
fish and small vegetables.
LOW & SLOW
MID
=
Indirect Zone
SET FUNCTION DIAL TO
LOW & SLOW
HOOD DOWN
Enables the convection fan for even, surround
cooking, faster preheat and temperature recovery,
and better fat rendering.
Convection fan is only on when hood is down.
When using Woodfire Flavor, hood MUST be
down.
VS
WHEN TO COOK WITH THE HOOD UP OR DOWN
HOOD UP
Best for griddling and
shorter, more interactive cooks.
If grilling with hood up, you will not have the
benefits of the convection fan which may cause
cook times to vary.
Premium Grill Cover
Helps protect your
grill from the elements
year-round.
Premium Full Griddle
Transform your grill into
a griddle to unlock more
creations like pancakes,
hibachi-style fried rice,
and more.
Premium Half Griddle
Transform half your grill
into a griddle so you can
grill and griddle at the
same time.
16" Artisan Pizza Stone
Create handcrafted
artisan-style pizzas to
feed a crowd.
Ninja Woodfire™ Pellets
Available in Robust and
All Purpose blend, both
flavor blends can be used
with anything you make.
Grease Tray Liners
Make cleanup a breeze
with this 10-pack of liners.
Simply place in provided
grease tray and dispose
when full.
Grill Basket
Ideal for cooking more
delicate foods such as
vegetables and seafood.
Expandable Roast &
Smoke Rack
Double your top-rack
cooking space. Swap out
the included top rack
for this folding rack for
increased capacity.
Deluxe Tool Set
Includes premium
stainless steel tongs and
spatula. A must-have set
for easy food interaction.
16" Artisan Pizza Peel
Easily add and remove
pizza from the pizza stone
for hassle-free pizza
making.
EXPLORE
NINJA FLEXFLAME™
UPGRADES
SOLD SEPARATELY
Scan QR code to view
the full assortment.
WOODFIRE
™
PELLETS
ROBUST
BLEND
WOODFIRE
™
PELLETS
ALL-PURPOSE
BLEND
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NINJA FLEXFLAME
™
UPGRADES - SOLD SEPARATELY TROUBLESHOOTING GUIDE
GRILL WILL NOT IGNITE.
Before troubleshooting, reference how to ignite
burners and set temperature to ensure proper
ignition instructions were followed.
CHECK GAS FLOW:
follow instructions to use a match to manually
light the burners:
1 Unplug the grill, open lid and ensure burner
dial is turned to OFF
.
BACK
MID
FRONT
PILOT
2 Turn on gas supply by following the
instructions designated by your propane
tank.
3 Place an unlit match in the provided
matchstick holder, then light match.
4 Position the lit match over the pilot burner
peep hole to light the pilot burner. Position
match towards the right to ensure match
flame is directly over pilot burner.
5 Push burner dial in and turn to IGNITE PILOT
,
remove matchstick once flame is visible,
continue to hold dial in for 5 seconds after
flame is lit.
NOTE: This will ignite only the burner all
the way to the right, the pilot burner. It’s
important to ensure the pilot burner is lit
before turning on the main burners. You
may check if the pilot burner is lit by looking
through the peep hole on the pilot burner
flame tamer. If ignition does not occur in
5 seconds, turn the burner dial to OFF, and
try again.
6 Release dial and turn counterclockwise to
select a cooking function and turn on the
main burners.
7 If all burners successfully ignite manually,
there may be an issue with your igniter or
ignition system. Refer to the next page for
further troubleshooting.
TROUBLESHOOTING GUIDE – CONT'D
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CHECK IGNITION SYSTEM:
When you press and turn the BURNER DIAL, you should hear a “ticking” sound. If you do not hear the
ticking sound, follow the below steps.
CONFIRM YOUR GRILL IS PLUGGED IN:
The grill needs to be plugged in to ignite. After you have confirmed grill is plugged in, retry igniting.
If ignition is still unsuccessful, unplug the grill and proceed to check the wire connections.
CHECK WIRES:
Ensure grill is unplugged, gas is o, and Burner dial is in OFF position. Check ignition module wires
are properly connected and have no visible damage. These connectors should be damage free and
fully installed to ensure proper connectivity.If connectors are loose, fix connection and retry igniting.
IMPORTANT: If wires are damaged, call customer service 1-855-427-5125.
GAS FLOW ISSUES
SYMPTOMS
• Uneven heating, or grill will not reach set
temperature.
• Pilot burner doesn’t ignite.
• Pilot burner is lit but main burners are not or
will not ignite.
• Flame height is low during preheat, or when
grill is set to 600°F and lid is open.
• Flames don’t spread fully across entire length
of burner.
• I mproper flame pattern across burners.
• Flame color appears yellow and behavior is
irregular.
SOAPY WATER TEST
• Combine 1 tsp. soap with 1 cup of water in a
spray bottle.
• Spray mixture on all of gas lines and
connection points.
• If you see expanding large bubbles, then you
have a gas leak.
• If you have a gas leak, shut o gas and call
customer service at 1-855-427-5125.
PROBLEM RESOLUTION
Gas flow issue
Ensure gas flow is o.
Unscrew regulator hose.
Screw regulator hose back on, ensuring
connection is not cross-threaded. Propane
tanks often have a fail-safe mechanism to
restrict flow of gas in the case of abnormal flow.
This can happen if the regulator hose is not
screwed on properly.
Low or empty propane tank Refill or replace tank.
Bent or kinked regulator hose
Ensure gas flow is o.
Straighten bent or kinked regulator hose.
Perform a soapy water test.
If soapy water test passes, problem has been
resolved.
If soapy water test fails, replace regulator hose.
Bent or kinked corrugated gas line
Ensure gas flow is o.
Straighten bent or kinked regulator hose.
Perform a soapy water test.
If soapy water test passes, problem has been
resolved.
If soapy water test fails, call customer service
1-855-427-5125 and do not use your grill.
Burner ports are dirty
Ensure gas flow is o, and burner dial is in
OFF position.
Clean burner ports
(Refer to Cleaning & Maintenance section.)
"TRN GAS OFF" error message appears
Grill is plugged in while ignition dial is not
in the O OFF position. Turn dial to O OFF
position.
Grill is running but temperature is not
responding to set point and is dropping
unexpectedly.
This could be caused by burner blowout or
low gas level. Turn ignition dial to O OFF,
then attempt to reignite flame. If reignition is
unsuccessful, check tank fuel level.
TROUBLESHOOTING GUIDE – CONT'D
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• There is an "E" error on my control panel.
If you see any "E" error on the control panel, call customer service 1-855-427-5125.
• Black specks are peeling from the inside of grill's lid.
These flakes result from carbonized grease and smoke and are harmless. We recommend cleaning
them as you notice them to avoid them peeling o and falling into food.
• Where can I store my grill?
The grill is weather-resistant and may be stored outdoors. We recommend keeping the grill covered
when not in use.
• How do I adjust which burners are on vs. o?
Use the Burner dial to adjust burners. Burner configuration varies based on what function/temperature
range is selected. Temperature range determines which burners are on/o. We’ve paired temperature
ranges with cooking functions to take the guesswork out of knowing what temperature to set for your
food.
• What temperature ranges correlate to high, medium, and low?
High: 600°F
Medium: 400°F
Low: 200°F–300°F
• My grill does not have power.
Make sure the grill is plugged in using a 3-prong grounded extension cord, rated for outdoor use.
• How do I shut the grill o?
Turn the Burner dial to the OFF position. Check to make sure the burners are all o. Shut o the gas
supply (follow all instructions on propane tank.) Unplug the power cord if desired.
• The grill is experiencing flare-ups.
The grill should be thoroughly cleaned after each use. See the Cleaning section.
• I am not seeing grill marks or charring on my food.
If you are not seeing grill marks or charring on your food, try adjusting the temperature in your
selected cooking function, or changing cooking functions to access a higher temperature range. The
grill grates are reversible. Keep the flat side of the grates facing up for better direct contact with food.
• How do I cook directly and indirectly?
Direct cooking: You can cook directly by using the Grill/Pizza or 2-Zone function. Indirect Cooking: You
can cook indirectly with any function by placing food on the top rack, using the back zone with the
2-Zone function, or using the Roast/Bake or Low & Slow function. See the Direct and Indirect Cooking
section for more information.
• Grill noises observed.
You may notice some noises coming from your grill. The following noises are normal and are part of
the standard grill operation: During burner ignition, you may hear a ticking (like igniting a gas stove), a
whoosh from the visible flames, minor rattling from the fan, or creaking due to material expansion from
weather.
• Why are my burners discolored?
The burners may have some visible discoloration. This is a result of our normal manufacturing process.
To ensure optimal performance, we test each individual grill before it gets to you.
NOTE: If troubleshooting is unsuccessful, call customer service 1-855-427-5125.
To order additional parts and accessories, visit ninjaaccessories.com or contact Customer Service at
1-855-427-5125. We ask that you register your product online at registeryourninja.com and have the
product on hand when you call, so we may better assist you.
REPLACEMENT PARTS
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TEN (10) YEAR LIMITED WARRANTY
The Ten (10) Year Limited Warranty (“Warranty”) applies to purchases made from SharkNinja Operating LLC (“SharkNinja”)
and authorized retailers of SharkNinja. Warranty coverage applies to the original owner and to the original product only
and is not transferable. The Warranty period starts from the date of original purchase from SharkNinja or an authorized
SharkNinja retailer.
SharkNinja warrants that the product shall be free from defects in material and workmanship for a period of ten (10) years
from the date of purchase when it is used under normal household conditions and maintained according to the requirements
outlined in the Owner’s Guide. SharkNinja will determine, at its sole discretion, whether your Warranty claim is eligible for
coverage under this Warranty policy. The Warranty period, coverage and exclusions for the product are outlined below:
Coverage Period Warranty Includes Exclusions
10 years Burners Excludes rust and burn, except if they go all the way through
3 years
Lids, Grill grates, Firebox,
Flame tamers, Baffl e,
Electrical components
Excludes rust and burn, except if they go all the way through; excludes
fading or discoloration on external coated parts; excludes discoloration
caused by heat on interior components
1 year All other parts not listed above All other parts not listed above
*CALIFORNIA RESIDENTS ONLY: The Warranty period begins on the original date of delivery or pick-up.
What is covered by this warranty?
The original unit and/or non-wearable parts deemed defective, in SharkNinja’s sole discretion, will be repaired or replaced up to
ten (10) years from the original purchase date.
If you purchase a replacement part directly from SharkNinja’s website at ninjaaccessories.com, or in the event a replacement
unit or part is issued by SharkNinja, the Warranty coverage will not restart. Instead, it will end six (6) months following the
receipt date of the replacement unit or part or at the end of the remaining Warranty for the original unit, whichever is later.
SharkNinja reserves the right to replace the unit with one of equal or greater value.
What else is not covered by this Warranty?
1. Normal wear and tear (including of wearable parts such as knobs, hoses, handles, etc., which require regular maintenance
and/or replacement to ensure the proper functioning of your product), UV exposure and paint damage from grease fi res are
not covered by this Warranty. Replacement parts are available for purchase at ninjaaccessories.com. You are not required to
use authorized SharkNinja parts to maintain your warranty. However, SharkNinja is not obligated to pay for repairs of non-
genuine SharkNinja parts or repairs due to damage or defects caused by non-genuine SharkNinja parts.
2. Any product that has been tampered with (any changes or alterations to the original product that a ect its performance or
cause damage or defects) or used for commercial or food service purposes beyond normal household use.
3. Damage caused by misuse, abuse, negligent handling, rodents, pets, or wild animals, failure to perform required maintenance
(e.g., failure to upkeep burner maintenance, neglecting to keep the drip tray clean), or damage due to mishandling in transit.
4. Consequential, incidental, indirect, special, exemplary and punitive damages.
5. Damage or defects caused by persons other than SharkNinja, including damage or defects caused in the process of
shipping, altering, or repairing the SharkNinja product (or any of its parts) when the alteration or repair is performed by
persons other than SharkNinja. However, SharkNinja is not obligated to pay for damage or defects caused by persons other
than SharkNinja.
6. Defects or damage resulting from failure to assemble or operate the product in accordance with SharkNinja’s Owner’s Guide.
7. Products purchased, used, or operated outside North America.
How to get service
If your propane grill fails to operate properly under normal household conditions within the Warranty period, visit
ninjakitchen.com/support for product care and maintenance self-help. Our Customer Service Specialists are also available
at 1-855-427-5125 to assist with product support and Warranty service options. So we may better assist you, please register
your product online at registeryourninja.com and have the product on hand when you call.
SharkNinja will cover the cost for the customer to send in the unit to us for repair or replacement. A fee will be charged when
SharkNinja ships the repaired or replacement product.
How to initiate a Warranty claim
You must call 1-855-427-5125 to initiate a Warranty claim. You will need the receipt as proof of purchase. We also ask that you
register your product online at registeryourninja.com and have the product on hand when you call, so we may better assist
you. A Customer Service Specialist will provide you with return and packing instruction information.
How state law applies
This Warranty gives you specifi c legal rights, and you also may have other rights that vary from state to state. Some states do
not permit the exclusion or limitation of incidental or consequential damages, so the above may not apply to you. Both you
and SharkNinja agree that this Warranty is intended to be your sole remedy for any defects in the product.
SHK_10_YR_LMTD_WRNTY_US_ENG
INGREDIENT AMOUNT
PREPARATION
COOK TEMPERATURE APPROX. COOK TIME INTERACTION
POULTRY
Chicken breasts, boneless 2–8 ea. (approx. 1–4 lbs total) Season as desired 500°F 10–25 mins Flip halfway through cooking
Chicken breasts, bone in, skin on 2–8 ea. (approx. 2–8 lbs total) Season as desired 500°F 20–30 mins Flip halfway through cooking
Chicken leg quarters 2–8 ea. (approx. 2–8 lbs total) Season as desired 500°F 25–35 mins Flip halfway through cooking
Chicken sausages 2–15 ea. Season as desired 500°F 10–25 mins Flip halfway through cooking
Chicken tenderloins 2–12 ea. Season as desired 500°F 10–20 mins Flip halfway through cooking
Chicken thighs, boneless 2–10 ea. (approx. 1–5 lbs total) Season as desired 500°F 10–20 mins Flip halfway through cooking
Chicken thighs, bone in, skin-on 2–10 ea. (approx. 2–8 lbs total) Season as desired 500°F 15–30 mins Flip halfway through cooking
Chicken wings 10–30 ea. (approx. 1–3 lbs total) Season as desired 500°F 10–20 mins Flip halfway through cooking
Turkey burgers
2–10 patties (approx.
1
/4–
1
/2 lb
each, approx. 5" in diameter
Season as desired 500°F 10–20 mins Flip halfway through cooking
BEEF
Burgers
2–10 patties (approx.
1
/4–
1
/2 lb
each, approx. 5" in diameter
Season as desired 500°F 8–15 mins Flip halfway through cooking
Filet mignon 2–8 (approx.
1
/2–1 lb each) Season as desired 500°F 10–20 mins Flip halfway through cooking
Flank steak 1–6 (approx. 1–2 lbs each) Season as desired 500°F 10–25 mins Flip halfway through cooking
Hot dogs 2–15 ea. Season as desired 600°F 5–15 mins Flip halfway through cooking
New York strip 2–8 (approx.
1
/2–1 lb each) Season as desired 600°F 10–20 mins Flip halfway through cooking
Ribeye 2–6 (approx.
1
/2–1 lb each) Season as desired 500°F 10–20 mins Flip halfway through cooking
Skirt steak 2–6 (approx.
1
/2–1 lb each) Season as desired 500°F 5–10 mins Flip halfway through cooking
Steak tips 1–8 lbs total Season as desired 500°F 5–15 mins Flip halfway through cooking
PORK/LAMB
Lamb rack 1–4 (approx.
1
/2–1 lb each) Season as desired 500°F 10–20 mins Flip halfway through cooking
Pork chops, boneless 2–8 (approx.
1
/2–1 lb each) Season as desired 500°F 10–20 mins Flip halfway through cooking
Pork chops, bone in 2–8 (approx. 1–2 lbs each) Season as desired 500°F 10–20 mins Flip halfway through cooking
Pork tenderloins 1–4 (approx. 1–6 lbs total) Season as desired 500°F 20–35 mins Flip halfway through cooking
Sausages 2–15 ea. Season as desired 600°F 10–15 mins Flip halfway through cooking
CHARTS | GRILL
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NOTE: Cook times will vary depending on food amounts and desired doneness.
Keep an eye on food while cooking.
NOTE: When cooking smaller or larger quantities of foods than what is specified in this chart, be mindful
that the cook time will need to be decreased or increased accordingly. Check food regularly with an
external instant-read thermometer and adjust the cook time accordingly to achieve desired doneness.
NOTE: Cook times shown are based on cooking with LID DOWN. Cook times with lid up will vary.
TIP: Want to add smoke? Reference the Ninja Woodfire™ Flavor Technology interaction section.
INGREDIENT AMOUNT
PREPARATION
COOK TEMPERATURE APPROX. COOK TIME INTERACTION
SEAFOOD
Flounder 2–8 filets (approx. 1–4 lbs total)
Coat lightly with oil, season
as desired
500°F 5–15 mins Flip halfway through cooking
Halibut 2–8 fillets (approx. 1–4 lbs total)
Coat lightly with oil, season
as desired
500°F 5–15 mins Flip halfway through cooking
Salmon 2–8 fillets (approx. 1–4 lbs total)
Coat lightly with oil, season
as desired
500°F 10–20 mins Flip halfway through cooking
Scallops 20/30 6–24 ea. (approx. 1–4 lbs total)
Coat lightly with oil, season
as desired
500°F 5–10 mins Flip halfway through cooking
Shrimp (large) 6–24 ea. (approx. 1–4 lbs total)
Coat lightly with oil, season
as desired
500°F 5–10 mins Flip halfway through cooking
Swordfish 2–8 ea. (approx. 1–4 lbs total)
Coat lightly with oil, season
as desired
500°F 5–15 mins Flip halfway through cooking
Tuna 2–8 ea. (approx. 1–4 lbs total)
Coat lightly with oil, season
as desired
500°F 5–15 mins Flip halfway through cooking
VEGGIES
Asparagus 1–4 bunches
Trim ends, coat lightly with
oil, season as desired
600°F 5–15 mins Turn every 3 minutes
Bell peppers 1–6 ea.
Cored, cut in quarters, coat
with oil, season as desired
600°F 10–15 mins Flip halfway through cooking
Broccoli 1–4 heads
Coat lightly with oil, season
as desired
600°F 10–20 mins Turn every 3 minutes
Carrots 1–10 ea.
Peel, trim, coat lightly with
oil, season as desired
600°F 10–20 mins Flip halfway through cooking
Corn on the cob 1–8 ears
Remove husks, coat lightly
with oil, season as desired
600°F 10–20 mins Turn every 3 minutes
Cauliflower 1–4 heads
Coat lightly with oil, season
as desired
600°F 10–20 mins Flip halfway through cooking
Eggplant 1–6 ea.
Trim, peel, cut in
1
/2-inch
slices, coat lightly with oil,
season as desired
600°F 10–20 mins Flip halfway through cooking
Onions, white or red 1–4 ea.
Trim, peel, cut in
1
/2-inch
slices, coat lightly with oil,
season as desired
600°F 10–20 mins Flip halfway through cooking
Portabella mushrooms 1–8 ea.
Coat lightly with oil, season
as desired
600°F 10–20 mins Flip halfway through cooking
Squash or zucchini 1–6 ea.
Trim, peel, cut in
1
/2-inch
slices, coat lightly with oil,
season as desired
600°F 5–15 mins Flip halfway through cooking
CHARTS | GRILL – CONT'D
NOTE: Cook times will vary depending on food amounts and desired doneness.
Keep an eye on food while cooking.
NOTE: When cooking smaller or larger quantities of foods than what is specified in this chart, be mindful
that the cook time will need to be decreased or increased accordingly. Check food regularly with an
external instant-read thermometer and adjust the cook time accordingly to achieve desired doneness.
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NOTE: Cook times shown are based on convection cooking with LID DOWN. Cook times will vary if
cooking with lid up.
TIP: Want to add smoke? Reference the Ninja Woodfire™ Flavor Technology interaction section.
INGREDIENT AMOUNT
PREPARATION
FUNCTION
COOK
TEMPERATURE
APPROX. COOK
TIME
INTERACTION
GRIDDLE CLASSICS
Bacon 8–16 strips None Roast/Bake 425°F 5–10 mins Flip at least once during cooking
Eggs 2–8 large eggs
As desired (fried, scrambled,
sunny side up, etc.,), 1 Tbsp
oil on griddle
Roast/Bake 425°F 3–4 mins (depends on preparation)
French toast 2–12 slices Dipped in egg batter Roast/Bake 375°F 8–10 mins Flip halfway through cooking
Grilled cheese 2–8 sandwiches As desired Roast/Bake 400°F 4 mins Flip halfway through cooking
Pancakes
4–8 (
1
/4 cup batter each, approx.
4" diameter)
Follow package's
instructions
Roast/Bake 425°F 4 mins Flip halfway through cooking
SEAFOOD
Scallops 12–24 ea. (approx. 2–4 lbs total) 1 Tbsp oil on griddle Grill/Pizza 450°F 5–10 mins Flip halfway through cooking
Shrimp (large or jumbo) 12–24 ea. (approx. 2–4 lbs total) 1 Tbsp oil on griddle Roast/Bake 400°F 3–5 mins Flip halfway through cooking
Tilapia 4–8 fillets (approx. 2–4 lbs total) 1 Tbsp oil on griddle Roast/Bake 400°F 10 mins Flip halfway through cooking
POULTRY
Chicken cutlets 4–8 (approx.
1
/2 –1 lb each) 1 Tbsp oil on griddle Roast/Bake 400°F 15–20 mins Flip halfway through cooking
Chicken/turkey burgers
4–8 (approx. 1
1
/4 –
1
/2 lb each,
approx. 5" diameter)
None Roast/Bake 400°F 10–15 mins Flip halfway through cooking
Chicken/turkey, ground 2–4 lbs total None Roast/Bake 400°F 5–10 mins Toss frequently during cooking
Turkey bacon 8–16 strips None Roast/Bake 400°F 4–8 mins Flip halfway through cooking
BEEF/PORK
Beef burgers
4–8 (approx.
1
/4 –
1
/2 lb each,
approx. 5" diameter)
None Roast/Bake 425°F 5–10 mins Flip halfway through cooking
Bratwursts 4–12 ea. None Roast/Bake 375°F 20–25 mins Flip 2 or 3 times during cooking
Ground beef 2–4 lbs 1 Tbsp oil on griddle Roast/Bake 400°F 5–10 mins Toss frequently during cooking
Ground pork 2–4 lbs 1 Tbsp oil on griddle Roast/Bake 400°F 7–10 mins Toss frequently during cooking
Ham steaks 2–4 (approx.
1
/2–1 lb each) None Roast/Bake 400°F 7–10 mins Flip halfway through cooking
Sausages, precooked 4–12 ea. None Roast/Bake 350°F 7–10 mins Flip 2 or 3 times during cooking
Shaved steak 2–4 lbs 1 Tbsp oil on griddle Roast/Bake 400°F 8–10 mins Toss frequently during cooking
CHARTS | GRIDDLE
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NOTE: Cook times will vary depending on food amounts and desired doneness.
Keep an eye on food while cooking.
NOTE: When cooking smaller or larger quantities of foods than what is specified in this chart, be mindful
that the cook time will need to be decreased or increased accordingly. Check food regularly with an
external instant-read thermometer and adjust the cook time accordingly to achieve desired doneness.
NOTE: Cook times shown are based on cooking with LID UP. Cook times with convection cooking, lid
down, will vary.
INGREDIENT AMOUNT
PREPARATION
FUNCTION
COOK
TEMPERATURE
APPROX. COOK
TIME
INTERACTION
VEGETABLES
Asparagus 2–4 bunches Trim ends, 1 Tbsp oil on griddle Roast/Bake 400°F 15–20 mins Flip 2 or 3 times during cooking
Bell peppers 2–8 ea.
Cored, cut in quarters, coat with oil,
season as desired
Roast/Bake 400°F 10–15 mins Toss frequently during cooking
Onions 2–8 ea.
Trim, peel, cut in
1
/2-inch slices, coat
lightly with oil, season as desired
Roast/Bake 400°F 5–10 mins Toss frequently during cooking
Hash brown potatoes, fresh 4–6 cups
Cut in
1
/2-inch pieces, 2 Tbsp oil on
griddle, season as desired
Roast/Bake 400°F 20–25 mins Toss frequently during cooking
Shredded potatoes, fresh 4–6 cups
3 Tbsp oil or butter on griddle,
season as desired
Roast/Bake 400°F 20–25 mins Toss frequently during cooking
Shredded potatoes, frozen 30 oz (1 bag)
2 Tbsp oil or butter on griddle,
season as desired
Roast/Bake 400°F 20–25 mins Toss frequently during cooking
Sweet potatoes, fresh, diced 4–6 cups
Cut in
1
/2-inch pieces, 2 Tbsp oil on
griddle, season as desired
Roast/Bake 400°F 20–25 mins Toss frequently during cooking
Zucchini or squash 2–8 ea.
Trim ends, cut in
1
/2-inch slices, coat
lightly with oil, season as desired
Roast/Bake 400°F 15–20 mins Flip 2 or 3 times during cooking
CHARTS | GRIDDLE – CONT'D
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NOTE: Cook times will vary depending on food amounts and desired doneness.
Keep an eye on food while cooking.
NOTE: When cooking smaller or larger quantities of foods than what is specified in this chart, be mindful
that the cook time will need to be decreased or increased accordingly. Check food regularly with an
external instant-read thermometer and adjust the cook time accordingly to achieve desired doneness.
NOTE: Cook times shown are based on cooking with LID UP. Cook times with convection cooking, lid
down, will vary.
CHARTS | SMOKE
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NOTE: Cook times will vary depending on food amounts and desired doneness.
Keep an eye on food while cooking.
NOTE: When cooking smaller or larger quantities of foods than what is specified in this chart, be mindful
that the cook time will need to be decreased or increased accordingly. Check food regularly with an
external instant-read thermometer and adjust the cook time accordingly to achieve desired doneness.
NOTE: Keep lid down while cooking.
INGREDIENT AMOUNT
PREPARATION FUNCTION
COOK
TEMPERATURE
APPROX. COOK TIME TARGET INTERNAL TEMPERATURE
BEEF
Chuck roast 5–8 lbs Season as desired Low & Slow 250F 3–4 hrs 203°F
Brisket 9–12 lbs
Season as desired/flip
halfway through cooking
Low & Slow 250°F 3–6 hrs 206–210°F
Short ribs, boneless 1–2 lbs Season as desired Low & Slow 250°F 2–3 hrs 205–210°F
Short ribs, bone in 2–3 lbs Season as desired Low & Slow 250°F 2–3 hrs 205–210°F
Tri tip 2–3 lbs Season as desired Low & Slow 250°F 2–3 hrs 120–150°F
PORK
Ribs, baby back 1–2 racks Season as desired Low & Slow 250°F 3–4 hrs 190–203°F
Ribs, St. Louis style 1–2 racks Season as desired Low & Slow 250°F 3–5 hrs 190–203°F
Shoulder 7–8 lbs Season as desired Low & Slow 250°F 6–9 hrs 203°F
Tenderloin 1–4 (1–2 lbs each) Season as desired Low & Slow 250°F 30 mins–1 hr 145°F
POULTRY
Chicken thighs, boneless or bone in 6–7 ea. (approx. 1–2 lbs total) Season as desired Low & Slow 250°F 30 mins–1 hr 165°F
Chicken, whole 3–4 lbs Season as desired Low & Slow 250°F 3–4 hrs 165°F
Duck breasts 6–8 ea. (14–16 oz each)
Season as desired, skin side
up
Low & Slow 350°F 50 mins–1
1
/2 hrs 140°F
Duck legs 8–10 ea. (4–6 oz each) Season as desired Low & Slow 350°F 30 mins–1 hr 165°F
Turkey breasts 2–3 ea. (3–4 lbs total)
Season as desired/flip
halfway through cooking
Low & Slow 350°F 1–2 hrs 165°F
Turkey legs 1–2 lbs Season as desired Low & Slow 250°F 1–2 hrs 165°F
LAMB/VEAL
Lamb leg, boneless 1–2 lbs Season as desired Low & Slow 250°F 5–6 hrs 145°F
Lamb shanks 6–8 ea. Season as desired Low & Slow 250°F 1
1
/2–3 hrs 203°F
Veal shanks 5–8 lbs (1
1
/2 lbs each) Season as desired Low & Slow 250°F 2–3 hrs 203°F
CHARTS | ROAST
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INGREDIENT AMOUNT
PREPARATION FUNCTION
COOK
TEMPERATURE
APPROX. COOK TIME
TARGET INTERNAL
TEMPERATURE
POULTRY
Whole chicken 1–2 ea. Season as desired Roast/Bake 350°F 1 hr 30 mins–2 hrs 165°F
Whole turkey 5–6 lbs Season as desired Roast/Bake 350°F 1 hr 30 mins–2 hrs 165°F
BEEF
Beef rib roast, bone in 4–5 lbs Season as desired Roast/Bake 400°F 1 hr 30 mins–2 hrs 30 mins 125–145°F
Beef roast, boneless 4–5 lbs Season as desired Roast/Bake 400°F 1 hr 30 mins–2 hrs 30 mins 125–145°F
Prime rib, bone in or boneless 8–9 lbs Season as desired Roast/Bake 450°F/350°F
First 20 mins at 450°F,
then turn down to 350°F
for 2–3 hrs
125–145°F
Top round beef 4–5 lbs Season as desired Roast/Bake 400°F 1 hr 30 mins–2 hrs 30 mins 125–145°F
NOTE: Cook times will vary depending on food amounts and desired doneness.
Keep an eye on food while cooking.
NOTE: When cooking smaller or larger quantities of foods than what is specified in this chart, be mindful
that the cook time will need to be decreased or increased accordingly. Check food regularly with an
external instant-read thermometer and adjust the cook time accordingly to achieve desired doneness.
NOTE: Keep lid down while cooking.
TIP: Want to add smoke? Reference the Ninja Woodfire™ Flavor Technology interaction section.
CHARTS | 2-ZONE GRILL
PROTEIN THICKNESS
AMOUNT (UP TO)
TEMPERATURE TIME
PORK
Boneless pork
chops
1 ½ inches
4 chops
(8 oz each)
500°F 10–15 mins
Sausages Standard 6 sausages 500°F 10–15 mins
BEEF
Filet mignon 1–1 ½ inches
2–4 pieces
(6–8 oz each)
500°F 8–12 mins
New York strip
steak
1–1 ½ inches
2 steaks
(16 oz each)
500°F
8–12 mins
(for med rare to
med)
Porterhouse 1–1 ½ inches
1–2 steaks
(16 oz each)
500°F
8–12 mins
(for med rare to
med)
Rib eye 1–1 ½ inches
1 steak
(10 oz)
500°F
8–12 mins
(for med rare to
med)
Steak tips ½ inch
8–12 pieces
(1–1 ½ lbs total)
500°F
8–12 mins
(for med rare to
med)
FISH
Salmon 1–2 inches
2–4 fillets
(4–6 oz each)
500°F 10–20 mins
Halibut 2 inches
2–4 fillets
(4–6 oz each)
500°F 10–15 mins
POULTRY
Boneless
chicken breasts
1–2 inches
2–4 breasts
(6–8 oz each)
450°F 12–16 mins
VEGETABLE
AMOUNT (UP TO)
PREPARATION TEMPERATURE TIME
Bell peppers 2–3 peppers Whole 500°F 10–15 mins
Broccoli 1–2 heads Cut in half 500°F 10–20 mins
Cauliflower 1–2 heads Cut in half 500°F 10–20 mins
Corn 2–4 ears Husks removed 500°F 10–20 mins
Green beans 10–16 oz Whole 500°F 10–20 mins
Onions 2–3 onions
Sliced in ½-inch
rounds
500°F 10–20 mins
Portabella
mushrooms
4–6 mushrooms Whole 500°F 10–20 mins
Russet potatoes 2–4 potatoes Whole 500°F 30–40 mins
Shishito
peppers
16 oz Whole 500°F 10–15 mins
Zucchini 2–3 zucchini
Cut in half
lengthwise
500°F 10–15 mins
Create a complete, multi-textured meal using the power of direct and indirect heat with the 2-Zone
Grill function (the front 2 burners will be on, while the back burner will be o, creating both direct
and indirect cooking zones).
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IMPORTANT: Internal doneness will vary if cuts of meat are thicker/thinner or a dierent weight than
recommended in chart. Adjust time as needed, and use an external thermometer to check for desired
doneness.
Coat with oil and season/marinate as desired.
STEP 1: PICK YOUR PROTEIN
Coat with oil and season/marinate as desired.
STEP 2: PICK YOUR VEGETABLES
1 Preheat grill on 2-Zone Grill function at recommended temperature.
2 When grill is preheated, sear proteins and vegetables on the front 2 burners to achieve desired char.
3 Move proteins and vegetables to the back burner to cook through to desired doneness.
(Use an instant-read thermometer to check doneness of proteins.)
DIRECTIONS:
CHARTS | PIZZA
USING THE GRILL/PIZZA FUNCTION, CREATE RESTAURANT STYLE PIZZAS AT HOME WITH THE 16"
PIZZA STONE ACCESSSORY
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TIP: Use room-temperature
dough for easy stretching.
PICK YOUR DOUGH
STYLE & PREHEAT
GRILL/PIZZA STONE
PICK YOUR SAUCE PICK YOUR TOPPINGS
COOK TIMES
(ADJUST TO
PREFERENCE)
NOTE: Put pizza stone in the grill during preheat. After grill alerts you it has come to temperature,
allow an additional 10 minutes for pizza stone to thoroughly preheat.
TIP: We recommend
1
/4–
1
/2 cup for each pizza.
Marinara
Alfredo
Pesto
Barbecue
Bualo
Spicy marinara
Vodka
Bechamel
TIP: We recommend approx. 1
cup of each for each pizza.
Shredded cheese
Fresh mozzarella
Ricotta cheese
Chicken
Sausage
Meatballs
Peppers
Onions
Broccoli
Pepperoni
Eggplant
Prosciutto
Ham
Olives
Spinach
Pineapple
New York Style
8–10 mins
Thin Crust
5–7 mins
Artisan Style
5–8 mins
Pan Pizza (Deep Dish/
Chicago Style)
10–15 mins
NOTE: Avoid overloading
the pizza, which will make it
dicult to cook evenly.
New York Style
Dough weight/diameter:
14 oz, 16"
Temperature:
475°F
1
/8"
1
/16"
Thin Crust
Dough weight/diameter:
10 oz, 16"
Temperature:
550°F
1
/8"–
1
/4"
Artisan Style
Dough weight/diameter:
8 oz, 12"
Temperature:
600°F
Pan Pizza (Deep Dish/
Chicago Style)
Dough weight/diameter:
12 oz, 10–12"
Temperature:
450°F
1
/2"–1"
Visit ninjakitchen.com for dough recipes and inspiration.Visit ninjakitchen.com for dough recipes and inspiration.
SCAN HERE
to view and
purchase
accessories
For the best results, get
THE NINJA FLEXFLAME
™
UPGRADES
PIZZA STONE AND PEEL
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When working with gluten-free
dough, use cornmeal to help
prevent sticking to the counter
or pizza peel.
If your dough is too crumbly,
add about 1 Tbsp water and
work it into the dough until it
comes together.
If your dough is too wet or
batter-like, add about 1 Tbsp
flour until it turns into a more
workable dough.
To enhance crust
browning, brush the dough
lightly with olive oil before
cooking.
If cooking pizza below 500°F,
bake the dough separately
for about 5 minutes, then add
toppings and finish baking.
GLUTEN-FREE PIZZA TIPS
While unit is preheating,
flour a clean, dry, flat
surface (such as a
countertop), then use your
hands or a rolling pin to
stretch out the dough. As
you stretch or roll out the
dough, add more flour as
needed to prevent sticking.
Make sure dough is not stuck
to the countertop. If dough
sticks, add more flour under
it. Then top it in this order:
sauce (spread evenly, leaving
a border), cheese, meats and/
or veggies (don’t overdo
it—use a moderate amount of
toppings to prevent a soggy,
undercooked pizza).
Flour the pizza peel, then
gently slide it under the
pizza and give it a couple
hearty shakes. Bring it
directly to the oven.
DOS AND DOUGH-N’TS
The pizza peel, dough,
and toppings should be at
room temperature. Dough is
easiest to stretch and slide o
the peel at room temperature.
Ensure there are no holes in
the dough, as the sauce can
leak through and cause the
pizza to stick to the peel.
If the dough sticks to the pizza
peel, use a quick back and
forth motion to release it. The
pizza’s momentum will help it
move forward so you can slide
it o the peel onto the pizza
stone.
PIZZA PEEL TIPS
TIP: Wait until the pizza stone is preheated before adding toppings. The pizza may be stickier if it
sits with wet toppings for an extended period before cooking.
PIZZA | PIZZA-MAKING TIPS & TRICKS
• The pizza peel, dough, and toppings should
be at room temperature. Dough is easiest to
stretch and slide o the peel when at room
temperature.
• If the dough is too wet and sticky, add a
generous sprinkling of flour to both it and the
peel before stretching out the dough.
• Ensure there are no holes in the dough, as the
sauce can leak through and cause the pizza
to stick to the peel.
• Before adding toppings, give the peel a shake
to ensure the dough moves freely. If not, pick
up the dough and add more flour to the peel .
• Do not leave the dough on the peel for a long
time before cooking.
• If the dough sticks to the peel, use a quick
back-and-forth motion to release it. The
pizza’s momentum will help it move forward
so you can slide it o the peel onto the pizza
stone.
PIZZA DIDNT COME OUT AS EXPECTED?
DON’T GET STUCK
TIPS & TRICKS
• When working with raw dough, lightly flour
the work surface to prevent sticking. NOTE:
If using a Ninja Pizza Peel, adding flour to
the peel will also help prevent sticking when
transferring your pizza to the stone.
• Make sure the stone is in the unit while
preheating.
• If storing premade, store-bought dough,
place it in an air-tight container or sealed bag
and freeze within one day. Be sure to bring
the dough to room temperature before using.
This is just to make sure your dough won't
stick. Prep the pizza o the peel on another
surface.
• If buying dough from your local pizzeria, make
sure to use the same day or freeze.
Possible Reason Solution
Pizza stone was too hot.
Reduce the cook temperature if the dough is thicker than
recommended above.
Pizza stone wasn’t
hot enough.
Be sure to preheat the stone. If it isn’t preheated to the correct
temperature, the top of the pizza can burn while the underside
doesn’t fully cook.
Dough was too thick.
Roll out the dough to an even thickness according to the
recommendations above.
Too many toppings, or the
toppings were too wet.
Use fewer toppings, make sure they’re as dry as possible, and
distribute them evenly.
Dough had too much sugar
or oil in it.
Sugar burns more quickly than the rest of the dough, and oil
speeds up the baking process, so use less—or none—of these
additives to help avoid burning.
Too much flour on the Pizza
stone or dough.
Keep the stone clean, and use the Ninja Pizza Peel when transferring
uncooked pizza to the oven—the perforations will allow excess flour
to fall through before cooking.
NOTE: Do not leave your dough on the peel for an extended time before cooking.
TIP: Make sure to add flour to the pizza peel, the dough, and your workspace
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PARTS & ACCESSORIES
SIDE TABLES: Use side tables to hold
platters, cooking tools, and seasonings for
easy access during grilling.
INDIRECT ROAST & SMOKE RACK: Extends
your indirect cooking space. Use with any
function. Cook extra meats, more delicate
foods, or a tender side dish on the elevated
rack, away from the flames.
SMOKE BOX:Removable pellet box is
inserted here. Always insert it in place before
adding Ninja Woodfire™ Pellets.
CONVECTION FAN: No hot or cold spots, the
fan evenly circulates heat for faster cooking
and better char, no matter what function you
choose.
CONTROL PANEL:Use to ignite the burners,
select a cooking function, and set and control
the cooking temperature.
STORAGE CABINET: The storage cabinet
provides enclosed storage space for the LP
gas tank, electronic components, grease tray,
and accessories.
GRILL GRATES: Grates are reversible. Use
with the flat side facing up for more direct
contact for better grill marks and charring.
GREASE TRAY: Always insert grease tray and
liner before cooking for no mess and easy
cleanup.
A Main burner
B Pilot burner
C
Burner set
(includes 3 main and pilot)
G Regulator hose
H Gas train
I Top rack bracket
J Igniter
L Lid switch module
M Tank clamp
N Smoke box handle
O Pellet box
P Grease tray rails
Q Firebox base (no lid & handle)
R Firebox lid with handle
S Screw and nut set
T Pilot flame tamer
U Main burner flame tamer
V
Flame tamer set
(includes 3 main and pilot)
W Locking Caster
X Non-locking Caster
Y Base panel
Z Left side panel
A2 Right side panel
B2 Back panel
C2 Front cross bar
D2 Propane heat shield
E2 Tank divider
F2 Left side table
G2 Right side table
H2 Control panel
I2
Control panel dials
(comes as set of 2)
J2 Burner bae
K2 Burner bae set (includes 3)
L2 Grill grate
M2 Indirect Roast & Smoke Rack
N2 Left cabinet door
O2 Right cabinet door
P2 Grease tray
Q2
Doorstop
G I
M2P2L2E2D2
I2
K2 J2
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X3
Q2
LJA B
C
H
S
PO
U T
M
N
W
X
Y
C2
B2
A2
Z
H2
F2
G2
Q
R
N
N2
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