Orion cooker - Page 6

craigepo · 10-03-2011, 20:23

Quote:

Originally Posted by Snaquebite

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.

BOfH · 10-04-2011, 10:36

You guys and gals have me sold on this, and I have almost convinced the spousal unit as to its usefulness

. 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.

abc_123 · 01-01-2012, 09:44

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.

abc_123 · 01-02-2012, 06:30

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.

chance · 11-17-2012, 20:50

Well, where getting close to Thanksgiving. Anyone going to smoke their turkey?

Dad · 11-18-2012, 18:51

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

Quote:

Originally Posted by Dad

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.

abc_123 · 11-19-2012, 01:11

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...

dennisw · 11-21-2012, 16:32

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!

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.