Orion cooker

[Uncle Saggy]

Anyone have one of these? Heard a few good reviews but have yet to see one in action. I heard that they are awesome for finishing ribs, 2 hours in the smoker and finishing with 2 hours in the Orion. Any comments?

[jhunter77]

Are you talking about the convection pit? If so I have heard good things. The only bad thing is that they fill the drip pan. They are a great design. A coworker got one and then got 3 or 4 as gifts for the family. I showed my FIL and he liked the design so much he ordered one and is working on making some out of beer kegs. I am keeping my fingers crossed that he makes me one

[Uncle Saggy]

Yes, the convection pit is what I am talking about.
Beer keg huh? Thats a great idea! happen to have 2 of the old stainless ones buried in the shop somewhere, think I'll dig them out today.

[jhunter77]

http://discussions.texasbowhunter.com/forums/showthread.php?t=77497&highlight=keg

Here is the standard he had made for years. I have one and love it

[Uncle Saggy]

I like that! But think about the possibilities of a beer keg convection pit! Going to build one.

[Leftridge]

My dad has one and we've been using it for about a year.. Its works pretty darn good and as described.. The ONLY issue I have is that it keeps too much moisture in the cooker. For example, I like the firm "crust" or char on my ribs. The cooker keeps like every bit of moisture in the smoker so you never develop that texture.. Its just soft meat if that makes sense..Some times we will through them on the grill to tighten them up when they are done..

I think he bought his at lowes..

[Uncle Saggy]

My dad has one and we've been using it for about a year.. Its works pretty darn good and as described.. The ONLY issue I have is that it keeps too much moisture in the cooker. For example, I like the firm "crust" or char on my ribs. The cooker keeps like every bit of moisture in the smoker so you never develop that texture.. Its just soft meat if that makes sense..Some times we will through them on the grill to tighten them up when they are done..

I think he bought his at lowes..

That's why I was asking. Heard that if you put the meat in the smoker or grille for a couple of hours before finishing in the Orion it works well. You think it would make a difference?

[Leftridge]

That's why I was asking. Heard that if you put the meat in the smoker or grille for a couple of hours before finishing in the Orion it works well. You think it would make a difference?

Meat only takes smoke @ a temperature between like 180-210 degrees or something like that.. I think you'd have a better chance of getting the meat to take smoke first then finish the cooking elsewhere.. I'm no pit master tho. I've been trying to get him to give me that smoker for a while now so i can figure it out but he hasn't given in as of yet..

On a side note, I don't think he/we have ever done a brisket, turkey or chicken.. They might turn out different that pork ribs...

[axisbuck24]

I think I would miss the crispness on the ribs. I guess if you added them to the pit after they were finished in the Orion it would work. But in that case why not use the smoker to begin with.

[Cottonfish]

I've had one for the last 3-4 years, one complaint is that they're a pain to clean up after use. Also, on mine the ring that holds the barrel to the base rusted apart (don't think they used stainless wire to weld with). I always ended up throwing mine in the back of a pickup and hauling it to the car wash to clean the inside. Otherwise, nothing I ever put in it ever turned out anything but good. Brisket, chicken, turkey, pork roast, all were good.

Stu

[Uncle Saggy]

Gonna give it a try. Ordered one yesterday

[Birddogss]

Gonna give it a try. Ordered one yesterday

Bring it to Bownanza for a friday parking lot demonstration!!

[Uncle Saggy]

I can do that