Orion cooker - Page 5

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.......

I'm so satisfied with this smoker I could s**t!!!!!!!.......

Big Teddy

f50lrrp · 09-24-2011, 11:59

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

Quote:

Originally Posted by f50lrrp

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.

dennisw · 09-24-2011, 14:05

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.

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.

craigepo · 10-03-2011, 12:25

Quote:

Originally Posted by hydrashok

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.

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

Quote:

Originally Posted by hydrashok

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

Quote:

Originally Posted by hydrashok

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

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.

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/VpopView...tle=&pf=t&fr=t

Snaquebite · 10-03-2011, 18:25

Quote:

Originally Posted by dadof18x'er

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/VpopView...tle=&pf=t&fr=t

Got one of those...would use a thermometer too...Thanks

chance · 10-03-2011, 19:31

I'm glad you guys are enjoying your smokers, see even the support guys have a good idea every once and awhile.