These days, it feels like everything man holds sacred is going electric. Cars, lawnmowers, and now… grills?

Word is going around again about Ninja’s attempt to electrocute our outdoor sanctuary with the Ninja Woodfire ‘electric BBQ grill and smoker.’ And while it’s not exactly a brand new product, these things are starting to gain some traction...

So we figured now might be the perfect time to deep dive into the world of electric BBQing. The good, the bad, and the downright sacrilegious.

Now, obviously, you came to the Dead Meat Society for a fair and balanced coverage of all things grilling. You’re here for journalistic integrity and open-mindedness, no matter how… challenging a new idea is to swallow. So, let’s explore.

The Ninja Woodfire looks like a sort of cross between an old-school George Foreman grill (the kind that could severely damage the foot of the World’s Best Boss) and some sort of travel air fryer with handles. And that’s essentially what it is…

The “grill” has a wood pellet hopper on the side that ignites to create some wood smoke, which a fan then circulates throughout the grill. The difference is that those pellets aren’t actually the heat source. That comes from the electric heating elements on the top and bottom.

It’s big enough to roast a whole chicken (if you’re brave enough), but not much else. The grill itself tops out at about 500 degrees Fahrenheit.

To be totally fair, for your average tiny patio/balcony apartment dweller, this bad boy looks like it could be a game changer. There’s no doubt you could grill some food and acquire some smoky flavors.

What we care about around here is the love and the pursuit of grilled meats, after all. And for anyone who can’t go for a fire-power grill, there’s no hate in our hearts if you have to spring for an electric model. At least it’s better than going vegan.

That said… there’s NO WAY this could even come close to replacing your favorite grill or smoker setup. Can we all agree on that? For anyone who’s never suffered through a burger that was “cooked” on an old Foreman at your mother-in-law’s house, we envy you. (George, my friend, the whole point of a burger is the fat.)

At the end of the day, isn’t the beauty of grilling all about that hot, juicy fat flaring up a bright flame below? Isn’t the beauty of smoking all about that huge cloud of pure flavor encompassing a pristine slab of meat?

The point is this: sure, liquid smoke makes stuff taste smoky. But it isn’t smoke.

See? Told you we could be fair and balanced… mostly.