Picked up one of these as soon as the weather turned from shit to shine. Highly recomended. Perfect for the backard BBQ'er who can't have a full-on pit or one of the more expensive smokers.
This thing litterally does it all. Regular grilling, smoking, BBQ. And it will indeed smoke an entire brisket in less than 4 hours and you'd swear it was over low heat at least overnight. Haven't done a turkey with it yet, but may give it a go over the weekend. Well worth the cash.
The Orion Cooker is a new, innovative outdoor convection cooker that uses three cooking processes simultaneously: convection, steam and smoke (if desired). This cooking process couldn't be any easier and yields incredible results every time. Using 100% indirect heat to create a convection current, there is absolutely no cooking maintenance with drastically reduced cook times. When compared to traditional smokers, the Orion Cooker is unmatched in cooking speed. Smoke six racks of ribs in 1 hour and 15 minutes, or a twenty pound turkey in 2 hours and 15 minutes.
The Orion Cooker includes 3 rib hangers to accomodate 6 racks of ribs, 3 cooking grates providing 398 square inches of cooking surface, and a poultry stand and lifting handle which holds a 24 pound Turkey. Fantastic prime rib, beef brisket, boston butt and seafood. Just fill it, fire it and forget it!
I don't have a lot of experience with vampires, but I have hunted werewolves. I shot one once, but by the time I got to it, it had turned back into my neighbor's dog.
I read a bunch of reviews, and most people like it, the only complaint being the that you don't get a big smoke flavor when smoking stuff.
It's definately not as good at putting the smoke on BBQ as a true pit is, where the meat is kept completely away from the heat and it's just indirect heat and smoke that cooks the meat. It's a huge step above a regular grill with wood chips tossed in though.
Did a 4lb turkey breast this weekend as it was only my wife an I around. Thawed it in a salt and sugar brine. Ended up being only about 5 mintues per pound or so to get it up to 165 due to no bones and what not. Used hickory chips soaked in apple juice to add some smoke. Turned out great. Juicy and a good flavor from the brine and hickory smoke. And I got me some sammich meat for the rest of the week.
I don't have a lot of experience with vampires, but I have hunted werewolves. I shot one once, but by the time I got to it, it had turned back into my neighbor's dog.
I tend to agree on fried turkey. But the breast I did came out damn near as good as any fried bird I've ever had. And it wasn't the hassle of setting up a frier. And I could finish off a few burgers when the turkey came off.
I don't have a lot of experience with vampires, but I have hunted werewolves. I shot one once, but by the time I got to it, it had turned back into my neighbor's dog.
