Thread: Orion Cooker

I am starting a new thread instead of putting this in the Smoking Meat thread because the Orion cooker cooks in 3 ways, convection, smoking and by steam.
I burned charcoal yesterday afternoon (dry run) as that is what is recommended, at midnight there were still some coals going and this morning they were all ash (in a place where sparks won't catch anything on fire).
This afternoon I'm doing my first cook, I have a chicken, a rack of pork ribs and a rack of baby back ribs.
I didn't follow my usual marinate for 12 hours then dry rub process, instead opting for Garlic powder and seasoning salt then brushing on BBQ sauce(usually do not use) I put them in 12 minutes ago and had the coals ready to light (they recommend match light) I used kingsford mesquite and regular(won't make a difference as the cooking container is sealed) I put hickory chips in between the drip pan and the walls of the cooker as recommended (about a 1"space) and lightly doused with Bud Light.
I put 14 coals on the lid instead of the recommended 12 and reduced with charcoal fluid and lit at !0 till... according to the instructions all should be done in 1:15...

http://www.orioncooker.com/

Ok... opened and checked temp at 1:20 (gave a little extra time)
Chicken Breast 175, Ribs about the same... pulled them all, now going out to put a grill in and cook some steaks as the coals are barely used and going good...

The Chicken and Ribs do not have the brown glaze from smoke(like they would have in a smoker), most of the hickory chips have burned... letting the meat set for a little bit before trying...

Btw... the drip pan was full...

Ok.. The loin Steaks took 30 minutes to cook from being frozen, they had a smoked smell to them
Next I tried a chicken leg, perfectly cooked and had the smoke flavor...
Spare Ribs were next, melt in you mouth good...
Baby Backs, same thing, excellent...all had the smoked flavor but no smoke ring.
My conclusions even though I went against tradition and did not marinate, brine or rub, the meat came out perfect.
Best money for a cooker I ever spent...

After thoughts... I had the smoke taste in my mouth most of the night after cooking so I think next time I will put about half the amount of hickory or mesquite chips in...

It might be that the lingering taste was due to what you washed it all down with, alcohol, acidic, and sweet drinks will alter the taste but they can also cause it to linger depending on what the drink is and how its mixed.

No I tried some of the ribs today... a little bit too much smoke flavor(but still good), half the chips next time...

Remember mesquite is for a short light smoke and can leave VERY serious after-taste; as well, ANY chip/wood can if it gets too hot, develops soot. NOT GOOD EATS! Lighters woods like apple and pecan work for longer slower smoking. And be sure to wet those chips down at least 2 hours IMHO and keep the flames out..