Recent content by Automaton

Exactly. In traditional smoking, moisture is vented out of the cooker the whole time. Therefore, there is a need to add liquid to the smoker to keep the meat moist throughout the cooking process. With the Orion Cooker, moisture from the meat doesn't escape the cooker (Not nearly as much...

Some folks say the meat feels/tastes "steamed," which in a way it is. This is similar to how most chain "BBQ" restaurants cook their ribs. The difference with the Orion Cooker is that you are also smoking the meat when you add wood chips. Which brings me to my original question... What...

I'll be picking up my Orion Cooker tomorrow morning. I mostly smoke ribs. Is the texture of cooked ribs that much different (rubbery I've read?) from a conventional smoker? Does anyone have a trick for getting some crispiness on the outside of the ribs? I was thinking of dumping the coals...