View Full Version : Orion cooker
Hey Gents,
I have just finished my first chicken in the Orion cooker/smoker and all I can say is WOW! if you want the juiciest chicken ever, then you have to buy one of these thing's it's just plain awsome.:lifter
craigepo
03-28-2010, 22:05
Just bought an Orion, threw a chicken in. I'm amazed. This cooker/grill/smoker is amazing. Chicken was as good as the "road kill" chicken in Naples, Italy, and took 1 1/4 hours from the time I lit the grill.
I got the idea for buying the cooker from a friend in town who cooks with his all the time. When he told me you basically fire the grill and walk off, I found it hard to believe. He was right on the money.
Next, I need to find a good rib rub. This thing will cook ribs in 1 1/4 hours. Third, boston butt.
I smoked my Thanksgiving turkey in it last year, came out amazing not one complaint for the friends and family. As for the rib rub I have always liked a Memphis dry rub, If you haven't done ribs in this thing yet, man your in for a treat no more 4-6 hours smoking ribs just dump in your wood chips and charcoal and let her go 1 1/2 hours later and there done. Also let me know if you want some of my rub recipes.
Any chance a few pictures could be posted of both the grill and finished chicken?
Here's is a picture of the smoker from there web site, sorry my camera in MIA at this time.
Snaquebite
03-29-2010, 11:21
Just watched a few videos on this. For $130 looks like a great addition to my backckyard set-up.
If your into grilling SGM this thing is awsome. I grill about 3-4 times a week because of how easy it is to use, plus it also lets me try different hard woods for smoking ie last year when I smoked my turkey I used apple wood. I've tried pecan, cherry, mesquite and hickory for different types of meat, really bring's out the flavor of the meat.
Those that own one of these, where did you buy it? I have found it online, but not locally. Of the stores listed under "Where to Buy" on their website, none stock them.
SF-TX,
I got mine off of Evil bay, but you can also order them threw ACE hardware and if I remember correct lowes. If you get one you'll never look back.:D
SF-TX,
I got mine off of Evil bay, but you can also order them threw ACE hardware and if I remember correct lowes. If you get one you'll never look back.:D
Thanks.
At first, I thought this thread was about using the heat generated by Orion5's avatar.:D
At first, I thought this thread was about using the heat generated by Orion5's avatar.
It does tend to get your attention...
The Reaper
03-30-2010, 14:23
At first, I thought this thread was about using the heat generated by Orion5's avatar.:D
Same here.
TR
It does tend to get your attention...
Like a flash bang thrown in your lap.:D
The technique of properly cooking meat is a long slow process, that said, I have no doubt that a orion5 would, if not properly stoked, over cook your meat in a heartbeat.
Team Sergeant
03-31-2010, 13:19
The technique of properly cooking meat is a long slow process, that said, I have no doubt that a orion5 would, if not properly stoked, over cook your meat in a heartbeat.
I was thinking the same thing as theres' no way of regulating the heat.
Ok, now I am confused. Is Penn talking about Orion5's avatar or the Orion cooker? ;)
Ok, now I am confused. Is Penn talking about Orion5's avatar or the Orion cooker? ;)
Go take a look at the good Chef's comments in the "Beef Tongue" thread and you'll know that there is a lot more cooking in this part of the forum than one might think. :D
Ambush Master
04-01-2010, 17:56
I was thinking the same thing as theres' no way of regulating the heat.
Check out the Video : http://orionoutdoors.com/products/cooker/how-it-works.php
craigepo
04-02-2010, 13:21
how is it that conversations in every team room degrade so quickly? i wonder if the soldiers in the roman army sat around and lit farts?
I wonder if the soldiers in the roman army sat around and lit farts?According to the latest scholarly research, they discussed civil military relations and onomastics <<LINK (http://www.youtube.com/watch?v=zPGb4STRfKw)>>. And ritual dances <<LINK2 (http://www.youtube.com/watch?v=C3viQHsBFc4&feature=related)>>. :D
Back to the subject at hand, I'm going to smoke some beef ribs Saturday I'll try to get some pictures for you guys and of course gals.:D
Back to the subject at hand, I'm going to smoke some beef ribs Saturday I'll try to get some pictures for you guys and of course gals.:D
I hate you!!
Just sayin' :D
greenberetTFS
04-03-2010, 09:28
Ok, now I am confused. Is Penn talking about Orion5's avatar or the Orion cooker? ;)
Me too!..............:confused: ;)
Big Teddy :munchin
craigepo
04-11-2010, 20:24
OK, just cooked the best ribs I've eaten in a couple years on this Orion cooker. Here's what I did:
1. Put rub on the ribs.
2. Hung ribs on rib rack in cooker, put on lid.
3. Put charcoal in cooker, lit it.
4. Came back in 1.25 hours, took ribs in house and served.
Ribs looked perfect, were fall-off-the-bone tender. This cooker is the bomb.
Team Sergeant
04-11-2010, 21:42
OK, just cooked the best ribs I've eaten in a couple years on this Orion cooker. Here's what I did:
1. Put rub on the ribs.
2. Hung ribs on rib rack in cooker, put on lid.
3. Put charcoal in cooker, lit it.
4. Came back in 1.25 hours, took ribs in house and served.
Ribs looked perfect, were fall-off-the-bone tender. This cooker is the bomb.
Good and bad, good is that it's an SF'ers opinion, bad that the heat cannot be regulated. I'd sure like to taste before I purchased!
craigepo
04-11-2010, 21:49
We should probably start this thread over. Kinda tough to get past the avatar discussion and other subliminal messages.
Cool thing about this cooker is that you don't need to regulate heat. The heat is indirect. The charcoal is outside the cooking canister/cylinder.
I don't think you could really overcook anything. The cooking cylinder is enclosed, so the moisture is trapped inside.
My next project is a boston butt. I'll report soon.
Prime rib is awsome in that thing.
Dozer523
04-12-2010, 06:54
We should probably start this thread over. Kinda tough to get past the avatar discussion and other subliminal messages.
Cool thing about this cooker is that you don't need to regulate heat. The heat is indirect. The charcoal is outside the cooking canister/cylinder.
I don't think you could really overcook anything. The cooking cylinder is enclosed, so the moisture is trapped inside.
My next project is a boston butt. I'll report soon. subliminal messages. . . riiiiiight. we're dirty old men with nothing else to do. :D
Wanted to remind you to report back on how Orion 5 treated that butt of yours.
Well I purchased an Orion Cooker about a month ago. It should be noted that I have never really smoked meat before. However, I love this cooker. I buy these incredibly large chickens from Costco and put them on the cooker. Wow are they good. Cooking some tasty things right now. Eating the smoked chicken sandwiches during the week makes it worthwhile.
Well seeing how I'm in Afganistan this Thanksgiving, is anyone going to be smoking there turkey in there Orion cooker?
craigepo
11-04-2010, 08:25
Well seeing how I'm in Afganistan this Thanksgiving, is anyone going to be smoking there turkey in there Orion cooker?
Roger that. Every thing else has been so easy to smoke, I have to give a turkey a try.
...is anyone going to be smoking there turkey in there Orion cooker?
No, probably not....but thanks for asking.
o5
The Reaper
11-05-2010, 06:40
No, probably not....but thanks for asking.
o5
Bahdumbump!
Good one!
TR
No, probably not....but thanks for asking.
o5
Nice. :D
dadof18x'er
11-14-2010, 12:46
OK, just cooked the best ribs I've eaten in a couple years on this Orion cooker. Here's what I did:
1. Put rub on the ribs.
2. Hung ribs on rib rack in cooker, put on lid.
3. Put charcoal in cooker, lit it.
4. Came back in 1.25 hours, took ribs in house and served.
Ribs looked perfect, were fall-off-the-bone tender. This cooker is the bomb.
Did you use any wood chips? Did you put anything in the drip pan? I watched a youtube of a guy doing ribs, he put apple cider vinegar in the pan.
I tried mine twice, comments would be make sure you get a good application of a tried and true rub. Type and quantity of wood chips of chips is key. My first try was a chicken with Jack Daniels chips and the dark smoke coating was a bit too much.
Today I did ribs w/ apple chips. Outstanding, and I can't incinerate it!:lifter
craigepo
11-14-2010, 13:46
The only time I've needed to put anything in the drip pan was when I cook fish. I will get back to you on whether anything is needed for a boston butt.
I use wood chips, but very sparingly. The smoke all stays in the smoker, so a little smoke goes a long way. The jack daniels chips are pretty potent. The fruit woods are pretty good, as is mesquite. Haven't tried any hickory yet.
I cooked a turkey a couple of weeks ago and it came out okay. I did not use a meat thermometer which is something I always do now. Right now I have a couple of chickens cooking. I used a maple rub I bought at Costco and maple wood chips. I've done this before and it comes out really good. I will make chicken sandwiches and chicken pot pies with the chicken. Very tasty.
There is a forum on www.theorioncooker.com which is new, but has some good stuff.
BigJimCalhoun
11-14-2010, 21:12
How does this smoker work in windy areas? I live in an area with a strong wind that kicks up anytime I try to do anything remotely close to this. Winters can be cold too.
I purchased an offset smoker several years back but I was unable to gain the necessary skills or patience to use it effectively. I wound up selling it at a yard sale for $20.
I am leaning more towards an electric indoor model someday but am open to this model if it will work for me.
Team Sergeant
11-15-2010, 09:32
How does this smoker work in windy areas? I live in an area with a strong wind that kicks up anytime I try to do anything remotely close to this. Winters can be cold too.
I purchased an offset smoker several years back but I was unable to gain the necessary skills or patience to use it effectively. I wound up selling it at a yard sale for $20.
I am leaning more towards an electric indoor model someday but am open to this model if it will work for me.
I do a lot of smoking with an electric smoker and when it gets windy or real cold I'll wrap the smoker with tinfoil to block the outside wind and cold. I was also thinking of building a small cinder block enclosure just to block wind and cold.
craigepo
11-15-2010, 11:16
How does this smoker work in windy areas? I live in an area with a strong wind that kicks up anytime I try to do anything remotely close to this. Winters can be cold too.
I purchased an offset smoker several years back but I was unable to gain the necessary skills or patience to use it effectively. I wound up selling it at a yard sale for $20.
I am leaning more towards an electric indoor model someday but am open to this model if it will work for me.
The manual that comes with the cooker states that wind will have an effect on cooktimes, low temperatures not so much.
I think that wind will effect the Orion more than a regular smoker. This is because the Orion cooks in a sort-of convection way. The charcoal goes around and on top of a sealed cooking canister, and heats the outside and top walls of the canister. A strong wind moves some of the heat away before it can contact the outside wall of the canister; result is less heat, and longer cooking times.
On a normal smoker, the heat source is in the same heat box, or adjacent thereto. The charcoal is semi-protected by the metal heat box, as opposed to being open like the Orion.
"Smoking" is easy on the Orion. If you are wanting to cook indoors, the Orion won't work for you. Open charcoal flame needs to vent outside. If it is just a "cold-temperature outside" issue, the Orion will do the deal.
dadof18x'er
11-19-2010, 18:32
here's some more tips and recipes for the Orion. We're trying a turkey this weekend.
http://www.theorioncooker.com/community/forums/viewforum.php?f=2
Please get pictures for me.
dadof18x'er
11-20-2010, 06:21
Please get pictures for me.
here's a few pics, scroll down and drool :D
http://www.theorioncooker.com/community/forums/viewtopic.php?f=2&t=142&sid=44ec187797f387360a10def2cc50483a
I'm hoping to catch the drippings and make gravy, I'll let you know how it goes.
I'm thinking Cajun butter injected with a Cajun type rub.
craigepo
04-17-2011, 21:16
Just made a perfect Boston Butt. 3.5 hours(yes, that is not a typo). Perfect carmel color. Fall-off-the-bone tender. Amazingly moist. Had to add a little charcoal at about 2.5 hours. Spousal unit loved it.
Team Sergeant
04-17-2011, 21:24
Just made a perfect Boston Butt. 3.5 hours(yes, that is not a typo). Perfect carmel color. Fall-off-the-bone tender. Amazingly moist. Had to add a little charcoal at about 2.5 hours. Spousal unit loved it.
Never heard of a butt being done in that time..... I usually plan for 12 hours for butt.
dadof18x'er
04-18-2011, 04:51
Just made a perfect Boston Butt. 3.5 hours(yes, that is not a typo). Perfect carmel color. Fall-off-the-bone tender. Amazingly moist. Had to add a little charcoal at about 2.5 hours. Spousal unit loved it.
It is the best for BB, did you rig yours with a digital remote thermometer?
greenberetTFS
04-18-2011, 06:25
OK guys you've made me a believer............:D I'm going to order one and hope it gets here before Easter..............;)
Big Teddy :munchin
I've been using mine almost everyday since I've gotten back from the Astan.
:lifter
dadof18x'er
04-18-2011, 13:21
I've been using mine almost everyday since I've gotten back from the Astan.
:lifter
you must buy charcoal in bulk! actually If I cook a small roast I wedge chicken
wire in mine and go with a half fire, good for a 2 hour roast.
It's not to bad I've got it down to were I can get two smokes out of a bag of charcoal.
We cooked a boston butt last night. 6lb. Took around 3.5 hours. We made pulled pork sandwiches. Really good. My son also made barbecue sauce and onion rings which were the lightest and best onion rings I've ever had. Great meal.
craigepo
04-18-2011, 20:59
It is the best for BB, did you rig yours with a digital remote thermometer?
No, I just follow the times in the book. I check the temperature when I pull the lid off. The 8.5 lb butt was 185-190 at 3.5 hours.
TS---I'm telling you, you will throw your big, time-consuming smoker away once you've tried one of these.
I ordered my Orian cooker from Truevalue.com for $130 (free delivery to the nearest TV store) on Friday and it came in today. I plan to cook two tri-tips on it tonight. I'll let the list know how they turned out.
craigepo
05-01-2011, 20:10
Threw a birthday party for my wife yesterday. Cooked four 4.5 pound boston butts. Pulled them out at 3.5 hours; internal temp was 190-195 by thermometer. They were falling off the bone when I pulled them out. Damn this smoker makes it easy to be a hero. Between the four butts, and frying a wild turkey breast, fed about 25 people.
Threw a birthday party for my wife yesterday. Cooked four 4.5 pound boston butts. Pulled them out at 3.5 hours; internal temp was 190-195 by thermometer. They were falling off the bone when I pulled them out. Damn this smoker makes it easy to be a hero. Between the four butts, and frying a wild turkey breast, fed about 25 people.
How's the smoker after a summer of use? I'm still on the fence, wanted to see how the smoker did over time.
craigepo
09-23-2011, 09:16
How's the smoker after a summer of use? I'm still on the fence, wanted to see how the smoker did over time.
Best piece of cooking machinery I own. Initially, it is both very easy and very easy to smoke meat. Also, since it is made of stainless steel, it is very easy to clean and maintain.
I cooked a tri-tip about a month ago. Took about one hour and twenty minutes. The thing was perfect. Essentially, everything about this cooker is easy.
If you are getting a smoker, get this one.
Best piece of cooking machinery I own. Initially, it is both very easy and very easy to smoke meat. Also, since it is made of stainless steel, it is very easy to clean and maintain.
I cooked a tri-tip about a month ago. Took about one hour and twenty minutes. The thing was perfect. Essentially, everything about this cooker is easy.
If you are getting a smoker, get this one.
Doesn't this thing (orion smoker) make it fun to smoke your dinner?:D
greenberetTFS
09-23-2011, 15:13
You know what's wrong with this forum,after you read these posts you get so darn hungry you have to start cooking....... :eek: I'm so satisfied with this smoker I could s**t!!!!!!!.......:D
Big Teddy :munchin
I've used mine at least once a week since I got it and it has never failed to give me excellent results!
dadof18x'er
09-24-2011, 12:35
I've used mine at least once a week since I got it and it has never failed to give me excellent results!
How do you clean yours? I made the mistake of using oven cleaner which caused some rust in places. I asked about it on their facebook page and was told do not use harsh cleaners.
Snaquebite
09-24-2011, 12:43
USe a stainless steel cleaner like Stainless Steel Magic....never had rusting on any of my outside stainless stuff. Got it at Lowes IIRC.
I've been using some irregular shaped mesquite charcoal which seems to burn hotter as more air get to the charcoal. I use less charcoal then the regular briquettes.
Last time I cooked ribs, it took around 50 minutes. I take them out of the smoker and then put them on the barbecue for 15 minutes where I apply the barbecue sauce every five minutes. Last time I used a pineapple juice based sauce I found in a Williams Sonoma steak and chop cookbook. Best ribs I've ever eaten.
hydrashok
09-28-2011, 09:03
I finally broke down and ordered one today. I'm hoping it will be here in time to use it this weekend. :D
hydrashok
10-03-2011, 07:35
I did two five pound chickens yesterday with a memphis dry rub. Loaded the cooker with 3/4 apple chips 1/4 mesquite chips. In about 1 hour and 20 minutes, both chickens were cooked to perfection and were so moist I could pull out the bones. This thing is truly amazing and impressed my wife enough that she is no longer pissed at me for buying it.:D
craigepo
10-03-2011, 12:25
I did two five pound chickens yesterday with a memphis dry rub. Loaded the cooker with 3/4 apple chips 1/4 mesquite chips. In about 1 hour and 20 minutes, both chickens were cooked to perfection and were so moist I could pull out the bones. This thing is truly amazing and impressed my wife enough that she is no longer pissed at me for buying it.:D
Glad you like it. One great thing about this cooker, it's so freaking easy to use, you can follow the cookbook and cook anything and it comes out perfect---pretty easy to be a hero.
My advice---next project cook a tri-tip.
hydrashok
10-03-2011, 12:52
Aside from the wind playing hell with getting the charcoal lit, I really couldn't believe how easy it was, especially since I've never smoked anything before. Any words of advice on cooking a tri tip, any particular kind of wood?
dadof18x'er
10-03-2011, 14:18
Aside from the wind playing hell with getting the charcoal lit, I really couldn't believe how easy it was, especially since I've never smoked anything before. Any words of advice on cooking a tri tip, any particular kind of wood?
in windy situations you can set it in a metal trash can
craigepo
10-03-2011, 15:11
Aside from the wind playing hell with getting the charcoal lit, I really couldn't believe how easy it was, especially since I've never smoked anything before. Any words of advice on cooking a tri tip, any particular kind of wood?
I cooked a three-pounder approximately one hour and twenty minutes. As for wood, I'm still experimenting with a bunch of different kinds. I have bags of apple, mesquite, and jack daniels chips---I have found I like different wood for different stuff.
I have tried a bunch of different rubs. One of my favorites is simple Lawry's seasoned salt. But, I don't think that I have found what I would call a "bad" rub.
The only thing I have found that is handy is a digital meat thermometer. Besides that, you really can't screw this deal up.
Snaquebite
10-03-2011, 15:50
For the price you guys have me convinced to add one of these to my outdoor set-up....These cooking times amaze me...I've always been a low and slow kind of guy...
Question: From what you guys are saying an the videos I've watched, it seems that you set up everything and then light the coals...that being said, when does the timing start? IMO the coals would have to get hot before any cooking would start.
dadof18x'er
10-03-2011, 17:52
For the price you guys have me convinced to add one of these to my outdoor set-up....These cooking times amaze me...I've always been a low and slow kind of guy...
Question: From what you guys are saying an the videos I've watched, it seems that you set up everything and then light the coals...that being said, when does the timing start? IMO the coals would have to get hot before any cooking would start.
I go by the digital thermometer reading but timing would start when it heats up. Also I started using a charcoal lighting can ( with the 2 wads of newspaper), This seems even quicker...2 loads of hot coals dumped in and your set.
http://fp.vendaria.com/vpop/VpopViewer.html?uid=202572488&iid=AddpfzvImumvmKvJJIIKfwKILumLKv&bg=FFFFFF&nm=BZOpener&err=0&title=&pf=t&fr=t
Snaquebite
10-03-2011, 18:25
I go by the digital thermometer reading but timing would start when it heats up. Also I started using a charcoal lighting can ( with the 2 wads of newspaper), This seems even quicker...2 loads of hot coals dumped in and your set.
http://fp.vendaria.com/vpop/VpopViewer.html?uid=202572488&iid=AddpfzvImumvmKvJJIIKfwKILumLKv&bg=FFFFFF&nm=BZOpener&err=0&title=&pf=t&fr=t
Got one of those...would use a thermometer too...Thanks
I'm glad you guys are enjoying your smokers, see even the support guys have a good idea every once and awhile.:p
craigepo
10-03-2011, 20:23
For the price you guys have me convinced to add one of these to my outdoor set-up....These cooking times amaze me...I've always been a low and slow kind of guy...
Question: From what you guys are saying an the videos I've watched, it seems that you set up everything and then light the coals...that being said, when does the timing start? IMO the coals would have to get hot before any cooking would start.
The recipe book says that time starts "when you light the coals". Now, since this thing works off a convection-esque idea, the cooker is getting hot really fast. However, because it is enclosed, and doesn't lose moisture, if you cook the meat 5-10 minutes too long, it doesn't matter.
Snaquebite
10-03-2011, 20:27
Thanks for the replies guys...couldn't find one local so I ordered one throught the local True Value.
You guys and gals have me sold on this, and I have almost convinced the spousal unit as to its usefulness :D. I have never owned/used a smoker, so while I have a fair amount of experience with a grill, smoking seems to be a bit of a different animal and the "idiot-proof" factor of the Orion is very attractive. My wife's concern is that it seems geared towards larger cooking amounts; with a family of four, we don't eat that much(yet), so, does anyone have experience cooking in smaller amounts, i.e. 2-3 steaks/salmon/pieces of chicken etc? What was/is (if any) the charcoal to amount of meat/fish cooked ratio?
hydrashok
10-18-2011, 07:14
Pork tenderloin brushed with dijon mustard and garlic. This cooker never ceases to amaze me.
hydrashok
10-24-2011, 10:20
I decided to do a mixed grill for a camping trip this past weekend. Pork loin, bear shoulder and boston butt. As usual, all of the meat came out great.
Santa dropped off one of these things at my house. Going to fire it up today.
Not sure what I'm going to cook yet. Will decide that in a little bit.
10.5lb boston butt. Put apple wood chips inside.
Used regualr charcoal and a chimmney starter rather than the match-light charcoal recommended in the book that came with it. Got a chimney of coals started, spread them around then added more on top of that. Added more charcoal at about the 2hr mark for GP. Not sure if that was necessary or not.
Cooked for 4 hrs. I wanted to do about 3jhrs- 3hrs 30min but forgot about it. Meat was 180deg when I took it out but moist and tender. Had good smoke flavor to it, but i think I got a more penetrating smoke when using my weber grill with a smokenator....but that also took 6-7hrs with me tending to it periodically.
I did a dry rub. Used what I had laying around the house. Did one half in Jess Halls and the other half in a sweet-hot brisket rub that I picked up from amazing ribs dot com website (the best BBQ info on the web IMHO).
Can't beat this thing for quick and easy. Only problem is if you like to like to mop during your cook it is a little difficult if cooking a lot of food. Also, if you like a crispy bark on your meat, you'll have to do some experimenting.
I think next time I'll cook for 2-3hrs then finish off by cooking indirect in the oven or a gas grill to help form a more crispy bark or allow me to mop it.
Probably will hang some ribs over top of some chicken and fire it up again this week. At less than 1.5hrs cooking time, I could even do that aftger work one night.
Two big thumbs up for this thing.
Well, where getting close to Thanksgiving. Anyone going to smoke their turkey?
I have a traditional offset smoker. I admit I am very slow to change. Here in Texas we generally feel it takes 14 hours to do a brisket properly. Same with pork butts, etc. Are y'all still convinced this can be done correctly with the Orion in a 3rd or 4th the time? Also, what is tri tip compared to brisket? It is just really hard to imagine the quality in such a short period of cooking, but reading the posts is starting to sway me. I would really like not getting up at 3:00 AM to start cooking.
mark46th
11-18-2012, 20:33
Brisket and Tri-tip are 2 entirely different cuts of meat requiring different types of cooking. As Dad stated, brisket requires a minimum of 14 hours at low temperature in the smoker/pit. I do mine for 16 hours at 225 degrees. Tri-tip is a cut of sirloin steak, much more tender than brisket. In Central California, Tri-tip is grilled over oak coals at a higher temperature for a short period of time. I prepare mine by coating it in a dry-rub then grilling it for about 10 minutes a side over a hot fire, forming a nice crust or bark on the outside. Then, I take it off direct heat and grill it for about another 20-30 minutes. After it sets for about 30 minutes, it should be rare to medium rare when carved for serving. Traditionally, tri-tip is served with "Pinquitos", spicy, ranch-style pink beans...
craigepo
11-18-2012, 21:46
I have a traditional offset smoker. I admit I am very slow to change. Here in Texas we generally feel it takes 14 hours to do a brisket properly. Same with pork butts, etc. Are y'all still convinced this can be done correctly with the Orion in a 3rd or 4th the time? Also, what is tri tip compared to brisket? It is just really hard to imagine the quality in such a short period of cooking, but reading the posts is starting to sway me. I would really like not getting up at 3:00 AM to start cooking.
I am convinced, as I have done it, quite a few times. This cooker makes things amazingly easy. Do yourself a favor, go drop $150 and buy an Orion. You will be amazed.
Yup. It is as I said it was.
You will get a smoke ring but not as much as with traditioional smoking methods. However, you want tasty AND easy at the same time... Use the Orion. You want crust, then you'll have to finish it off using some other method. You want to do one better? Go to amazingribs dot com and make up some "memphis dust" dry rub, and then use whatever homemade BBQ sauce recipie sounds good to you.
Or, be a martyr and tend a smoker for 12hrs. Nothing wrong with that, but understand that it's not the only way to get good pork bbq.
Same as with craigpo. I've used mine a bunch with pork and turkey. Once you get the hang of it, it is truely fire and forget. Wait for the timer to ding then pull it out, put it away to rest then slice it up.
You won't waste your $150, trust me. THen, for a differenct kind of easy (and a slightly different purpose) look into, "the big easy oilless turkey fryer" by charbroil... does great turkey, beef and pork roasts.
I'm sold on these things AND jess hall's.
abc
mark46th
11-19-2012, 09:01
...Or buy an electric smoker, set the time and temp then fire and forget...
I don't know if was do to the efforts of someone here at PS.com, but on the Orion Cooker online store webpage they are donating $5.00 to The Green Beret Foundation for every cooker sold!:lifter
craigepo
11-22-2012, 19:18
Today, I smoked a 20-lb turkey in 2.5 hours, came out great. Interestingly, mom had put the pre-cooked ham in the oven too late, and 30 minutes before we were set to eat the internal temp was 90 degrees. I grabbed the ham, stuffed it in the Orion, threw a little more charcoal on, and in 30 minutes raised the internal temperature of the ham from 90 degrees to 140 degrees.
Damn cooker is amazing.
MiTTMedic
11-23-2012, 20:31
Just picked one up at Bass Pro Shop. The guy said he can't keep ém on the shelf. Tomorrow, a a trip to the local meat seller to pick up something interesting.
Question: I need a remote thermometer. Is there one available that you don't have to run wires to the outside of the cooker? I'm not seeing where this is possible with this unit.
craigepo
11-23-2012, 21:56
Forget about the thermometer. Just put the meat in, light the fire, make sure the fire keeps burning the amount of time the recipe book says, then use a regular meat thermometer at the specified time. I know it sounds too easy, but that's really all there is to it. 1.25 hours for ribs, 2.5 hours for a turkey, etc. If I can do it without screwing it up, anybody can.
My recomendation for your first try---tri-tip is hard to beat, and takes 1.25 hours. Same cook time for ribs. Also, while you're at the store, grab a couple of baking potatoes and a couple sweet potatoes. If you're doing something that takes 1.25 hours, put the spuds on the bottom rack. They will come out perfect.
Enjoy
MiTTMedic
11-24-2012, 09:39
I did plan on following the book exactly, but I was wondering how to time cuts of meat that aren't in the book. I think that's when the thermometer would be needed.
Good idea on the 'taters, though. What's been your experience on the time for that?
Snaquebite
11-24-2012, 09:49
From Orion's website:
$5.00 of every on-line order is donated to the Green Beret Foundation.
BTW- They are on back order.
craigepo
11-24-2012, 16:54
Good idea on the 'taters, though. What's been your experience on the time for that?
1.25 hours is perfect. I had no use for a sweet potato before I bought this smoker. Now I cook/eat them a bunch.
1.25 hours is perfect. I had no use for a sweet potato before I bought this smoker. Now I cook/eat them a bunch.
Oh I love 'em! I roast them at 425 degrees for about an hour or so (depending on size). They are so sweet you can eat them plain.
Be sure to line your pan with foil so you don't have a mess to clean up.
Ambush Master
11-25-2012, 14:18
Yup. ....I'm sold on these things AND jess hall's.
abc
Watch the Jess Hall Website, they are comming out with new products that have the "Serendipity" as an ingridient!! Beside the 2 Hot Sauces listed, they are comming out with a "Tres Chilis" sauce that is to kill for plus they now offer the Serendipity in a "CHUNKY" grind!! I personally know these folks and they are GOOD PEOPLE!!
http://jesshall.com/
Later
Martin
Ok, So Christmas day I'm going to cook the traditional Prime Rib for the family and I'm thinking of using the Orion to do it. Has anyone tried Prime Rib in their Orion? If so how did it go?
dadof18x'er
12-24-2012, 09:52
Ok, So Christmas day I'm going to cook the traditional Prime Rib for the family and I'm thinking of using the Orion to do it. Has anyone tried Prime Rib in their Orion? If so how did it go?
watch this discussion... http://www.facebook.com/groups/35027283246/10151168750128247/?notif_t=group_comment
and here's a youtube....http://www.youtube.com/watch?v=QON5_kdcT9I
all I know from my experience is a Boston Butt can't be beat in the "O" :lifter
hydrashok
12-26-2012, 09:51
I did a 20 pound turkey yesterday with a mix of apple, cherry and mesquite. The turkey was done in 2:15 and came out perfect. I don't think I'll ever do a turkey in the oven again.
mark46th
12-26-2012, 10:41
I did a Prime Rib in my electric smoker yesterday. I didn't add any wood, just used the residual smoke in the smoker for a lightly smoked flavor. Very nice.
Ok, So Christmas day I'm going to cook the traditional Prime Rib for the family and I'm thinking of using the Orion to do it. Has anyone tried Prime Rib in their Orion? If so how did it go?
For the 2nd or 3rd year in a row we did our prime rib in the "oilless turkey fryer" made by charbroil. Wanted to get the dry-rub on the outside a little crusty...which won't happen wth the orion cooker. Took it out a little under-done and then let it rest. Used the drippings in the pan at the bottom when making gravy.
I love my orion cooker, but in certain instances, this thing is my "go to" cooker.