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Orion Cooker questions
Posted on 2/9/15 at 10:15 am
Posted on 2/9/15 at 10:15 am
I was at a silent auction Friday night that benefits my daughters school. Most of the stuff were these gift baskets put together by the moms in the classes. I know we contributed a small amount of cash for one, and ours had gift cards, some food, and several other items. There were some decent looking gifts like wheeled coolers and gift cards to local butchers, grilling tools, etc. And some spa stuff for the women. But there were also several donated items. A large Big Green Egg, some trips, and other things. But this weird looking grill caught my eye. I had never heard of it before.
Orion
Apparently it is some sort of smoker and sort of looks like an outdoor fryer. But the coals go in the little ring on the outside of the cooking chamber. Does anyone here have one or have any experience with one? Seemed like a decent idea. I just wonder how the food would turn out. It claims to reduce cooking times on roasts and ribs and whole birds.
Orion
Apparently it is some sort of smoker and sort of looks like an outdoor fryer. But the coals go in the little ring on the outside of the cooking chamber. Does anyone here have one or have any experience with one? Seemed like a decent idea. I just wonder how the food would turn out. It claims to reduce cooking times on roasts and ribs and whole birds.
5
Posted on 2/9/15 at 10:51 am to TU Rob
I absolutely love mine. Everything I cook in it turn out pretty well. I've done ribs in them, and the meat does fall off the bone. Nothing bad to say, I would buy it again if something were to happen to mine.
Posted on 2/9/15 at 10:52 am to TU Rob
They cool really good but if low and slow with heavy smoke is what your after look elsewhere.
Posted on 2/9/15 at 11:35 am to CHEDBALLZ
I love one for smoking turkeys and chickens because you smoke at a high temp anyway to render the fat from the skin and crisp it up, but i prefer a traditional smoker for pork and brisket where i can go low and slow. One of the best smoked turkeys I've had came out of one of these.
Posted on 2/9/15 at 12:24 pm to TigernMS12
Thanks everyone. As far as the low and slow with smoke, ny wife's idea of BBQ is to put a picnic roast in the crock pot, then ask (make) me remove the bone and fat, and stir in a couple bottles of Kraft BBQ sauce. She won't even try any other brand. And while I admit it is easy and pretty much mistake free for meat for sandwiches, I prefer some smoking. She always loved the ribs and other things I used to cook on my offset smoker, but this thing just looked cool. I didn't win the auction. I bid $80 and I think it ended up going for $110. They all had a starting bid and instructions that the bids should go up by either $5, $10, or $20, depending on which item it was. I think this one was a $10 increase.
Posted on 2/9/15 at 12:34 pm to TU Rob
Some people have alluded to it, but this is not a smoker, it's a convection cooker. It's hot and fast indirect cooking where you can add wood chips. Kinda like a china box.
I would probably buy a small china box or a PBC before one of these.
I would probably buy a small china box or a PBC before one of these.
Posted on 2/9/15 at 1:04 pm to NOFOX
I would get a Weber Smokey Mountain.
Posted on 2/9/15 at 1:10 pm to NOFOX
I've had mine for two years now and it's awesome. As mentioned above, it's not your prototypical "smoker" per se but you can add wood chips inside the chamber around the outside edge of the drip pan. And they will burn and add smoke to your meats…so maybe it is a "smoker".
At any rate, it holds moisture in the meat better than anything I've cooked on. And I have three pits. If there is a drawback to it, it's that you can do any high-heat searing on it. But drop a whole chicken in and in one hour you will be able to pull the pieces apart. I also smoke my turkeys on it every year for the holidays. Done in two hours with great color and you nearly have to carve it in pan, it's so juicy.
I wanna say a boston butt takes two or three hours. You can pull the shoulder bone out of it when it's done. They sell for about 150 bucks I believe. You could have gotten a deal for 110.
At any rate, it holds moisture in the meat better than anything I've cooked on. And I have three pits. If there is a drawback to it, it's that you can do any high-heat searing on it. But drop a whole chicken in and in one hour you will be able to pull the pieces apart. I also smoke my turkeys on it every year for the holidays. Done in two hours with great color and you nearly have to carve it in pan, it's so juicy.
I wanna say a boston butt takes two or three hours. You can pull the shoulder bone out of it when it's done. They sell for about 150 bucks I believe. You could have gotten a deal for 110.
Posted on 2/9/15 at 4:22 pm to TU Rob
Love mine - been having one for five years now. Try this - when you hang your racks of ribs for smoking in the Orion, put a whole pork loin in some have duty foil on the bottom rack. Leave the foil open - as the ribs cook, their juices drip down on top of the loin basting it. With the foil open, the smoke can also flavor the loin. Thank me later...
Posted on 2/9/15 at 4:57 pm to Cailloue Pitre
Love mine too. It is technically a convection cooker, but handles wood chips internally to give meat a smoked flavor.
It really can't give a crisp outside like a real smoker, but you can fake it by crisping up on a gas grill.. I've done two complete loads of 6 slabs and a whole chicken (thats a total of 12 slabs and two chickens) on one bag of matchlight charcoal.
It does take the 'art' out of smoking, but it you need predictable results in a short amount of time, it's perfect!
And does a mighty-fine brisket in four hours.
It really can't give a crisp outside like a real smoker, but you can fake it by crisping up on a gas grill.. I've done two complete loads of 6 slabs and a whole chicken (thats a total of 12 slabs and two chickens) on one bag of matchlight charcoal.
It does take the 'art' out of smoking, but it you need predictable results in a short amount of time, it's perfect!
And does a mighty-fine brisket in four hours.
Posted on 2/9/15 at 6:52 pm to TU Rob
I love mine, El Josey Wales gave it to me a couple years back.
This post was edited on 2/9/15 at 6:53 pm
Posted on 2/9/15 at 7:40 pm to KingRanch
Saw this earlier today and remembered the day I met you and your beautiful bride when you came to Josey's to have a few beers and get the Orion he wanted you to have knowing he wouldn't get to use it again.
This post was edited on 2/9/15 at 8:11 pm
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