Ninja Woodfire Smoked Beef Cheeks

Ninja Woodfire Smoked Beef Cheeks

Ninja Woodfire smoked beef cheeks deliver rich, melt-in-the-mouth barbecue flavour with minimal effort and maximum control. Slow-cooked over real wood pellets, this cut transforms into tender, juicy bites packed with deep, smoky character and a glossy, collagen-rich finish.

Beef cheeks respond perfectly to low-and-slow cooking in a Ninja Woodfire grill, smoker, or outdoor oven. A simple dry rub of salt, pepper, garlic, and paprika builds a savoury bark, while gentle smoke infuses every fibre of the meat. The result is a restaurant-quality barbecue experience at home, ideal for sharing at weekend cookouts or special occasions.

Smoked beef cheeks are versatile and can be served sliced, pulled, or shredded into tacos, sliders, loaded fries, or rich pasta sauces. Paired with tangy slaw, pickles, or creamy mash, they offer a balanced plate that highlights both smoke and natural beef flavour. For more outdoor cooking inspiration, explore additional recipes and tips on the barbecue recipes page.

Servings 3-4

🍖 Summary (method overview)

• First stage: Smoke the beef cheeks at 120 °C (≈250 °F) using the SilverCrest Smoker function for 2–3 hours until a good bark forms and internal temp reaches around 77 °C (170 °F) .
• Second stage: Braise in a foil tray: add beef stock to cover ~⅓ of the cheeks, sprinkle brown sugar, cover tray and cook for another 2–4 hours until the meat hits around 96–102 °C (205–215 °F) and is probe‑tender .

📝 Ingredients 

• 2 kg trimmed beef cheeks
• 2 Tbsp Worcestershire sauce
• Coarse salt & black pepper (or your preferred beef rub using garlic/onion powder, cayenne, etc.)
• 500 ml beef stock
• 2 Tbsp light brown sugar
• Optional: Guinness or stout if you want richer braising liquid (as shown in the video)
• YouTube Video 

Cooking Pellets

Hickory Pellets Click To Purchase

Cherry Pellets Click To Purchase

Oak Pellets Click To Purchase 

Directions🔥 👩‍🍳 

🍖 Summary (method overview)

• First stage: Smoke the beef cheeks at 120 °C (≈250 °F) using the Ninja Smoker function for 2–3 hours until a good bark forms and internal temp reaches around 77 °C (170 °F) .
• Second stage: Braise in a foil tray: add beef stock to cover ~⅓ of the cheeks, sprinkle brown sugar, cover tray and cook for another 2–4 hours until the meat hits around 96–102 °C (205–215 °F) and is probe‑tender .




🛠️ Equipment

• Ninja Woodfire Griil/Oven
• Meat probe thermometer
• Heavy-duty foil tray, foil cover, tongs

🔪 Step‑by‑Step

1. Prep & Season

• Trim off fat and silver skin.
• Coat cheeks with Worcestershire, then apply salt–pepper rub (or mustard-based binder + rub combination) .

2. Smoke

• Set Ninja to Smoker mode, load Robust Blend or wood pellets (cherry, oak, etc.).
• Smoke at 120 °C until internal temperature ~77 °C (170 °F), around 2–3 hours .

3. Braise

• Transfer cheeks to foil tray, pour in beef stock (and Guinness if using), sprinkle brown sugar.
• Tightly cover and cook at the same temperature for 2–4 more hours, or until probe‑tender and internal temp around 96–102 °C (205–215 °F) .

4. Rest & Shred

• Remove from grill, leave loosely covered in foil to rest for 30–60 minutes.
• Shred the cheeks in the braising liquid.

5. Serve

• Use shredded beef cheeks in loaded fries (like the Smoke & Sear recipe), tacos, sandwiches, or over mashed potatoes—paired with melted cheese and fresh garnishes like chilli, spring onions, coriander, parmesan