ORION SMOKER?

Is anyone using an Orion smoker? It's basically a trashcan cooking system that has been refined. I'll post some pics later. I can smoke 6 racks in 1.25-1.5hrs. Super tender and mindless smoking. Stupid easy and uses a single bag of charcoal. I love mine.

https://www.theorioncooker.com/

 

Does smoke actually flow past the meats or does it simply roast in there ? (like a Dutch oven).


Never used one and wasn't sure.

 

You have a center drip pan, there is enough space to put the wood chips around it. The cooking is a dutch oven/convection system. The chips never burn. Depending on the chips, obviously, you get different levels of smoke on them. You don't wet them, nothing. The ONLY bitch I have is that the dang drip pan will spill when getting past the bracket inside. I've got some larger foil and hope that takes care of that for the next time. but I'll probably puncture the dang foil when I get it out as well. ugh.

My lid got out of round after the first cook, Orion IMMEDIATELY replaced it no questions asked and sent some swag with the replacement. Good to go so far, no further warpage.
I'm thoroughly impressed with it. A turkey will take 1.45hr to cook. Looking forward to trying it for Thanksgiving.

There are some pics on this page. https://www.theorioncooker.com/products/the-orion-convection-cooker

 

Can't say I'm familiar with them. My cousin did a turkey in a trashcan using that concept a few years ago. He said it turned out great.

Looks like a nice piece of equipment.

 

I've done the same, but it was a hassle. This is so easy. IF I could have sourced a beer keg smoker I would have done that, but again, this is so easy to do. People are doing briskets etc. I'm going to try some wings.
Slick Pig in Murfressboro TN has some of the BEST I've eaten. I'm going to try to duplicate that recipe. I'll be able to do 60 wings a pop and freeze them for later.

 

Beer keg smoker works on the same premise as a UDS, just smaller. Your Orion is a different way of cooking and you have a lot more space than a beer keg.

Looking forward to the wing results!

 

Yes indeed, me too! LOL
Wife will be gone tomorrow and Saturday, me thinks I have a project to try. LOL

 

I enjoy cooking. To me these cookers you set and forget remove the entire purpose. Zero enjoyment in that.

I don’t understand these devices. If you don’t like cooking... don’t cook lol

 

For me it's not the issue, besides what exactly do you have to do for smoking besides, "yep there is enough smoke", or "I better get this out and wrap it for the next 5hrs"? I stay with it all of the time when cooking FWIW.

ETA: the prep is the same for the meats, the only thing we are doing is cutting time/effort.

I have a family friend that has a smoking/catering business, and I'm fully aware of what is involved. For my use, and ease, the orion is perfect for my limited needs.

Not everyone wants to spend the money and time needed to have a smoked meat like ribs, or wings. I bought mine to allow me to have a cost effective method of smoking meats, I plan on doing a turkey or two this season as well.
Not really into paying the prices demaned by those that "enjoy" the process. Does that help understand why these devices are around? LOL

 

No.

95% of the skill in smoking is maintaining proper temp and smoke level. When you have a machine to do that for you... 95% of the whole process is defeated.

Also you bring up cost...
Another reason why I don’t like set and forget set ups. They cost a lot more.

You can blow thousands on pellet poopers.

I have a $120 Weber Kettle. That’s all I need.

To have this it would be something additional I have to buy.

Old school is cheaper not the other way around.

 

I guess that's why they make all sorts of products to suit all our needs. Nothing is set it and forget it though.

 

Agreed 100%, I over smoked my wings on this batch, but I believe I have the marinade dialed in. I have discovered that you can "rinse" the wings off and remove a lot of the smoke which helps reduce the waste.

 

FWIW I got mine on sale for $179, free shipping, and cover. Came with everything I needed to include rib hangers, shelves, and poultry holder. I thought it a fair deal for SS equipment.

 

No offense, but you're coming off as a bit of a blowhard about this. If the dude wants to minimize the effort to get some good tasting meats, there's nothing wrong with that.

Also, it's really not that difficult to maintain temperature. I have a leaking ass chargriller offset smokebox and I can keep the temp perfect while drinking all day and still turn out a wicked brisket, as other members here can attest. The fun of cooking is creating a great meal for yourself and others, and there's a thousand different ways to do that with BBQ.

 

It was an open discussion about these types of smokers. No reason to get offended I don’t use them.
Nothing wrong with me not using them just as nothing wrong with others using them.

I simply said I don’t get using them. I like monitoring my smoker for 15 hours and getting up at the ass crack of dawn. Might be just me.

 

No offense taken here. I understand. I've done several boston butt roast in my son's scouting days. Yes it was fun staying up all night. Thankfully those days are over. LOL

We obviously weren't allow to drink during these events, but it was still pretty fun.

I'm just not into doing the 15hrs thing. LOL I have yet to do a Brisket, tho I do see on in the near future. I will be able to do it in 4-5hrs IIRC.

 

Pellet poopers??

 

Still not bullet proof and I’m proof of that

 

@Kanyon71 is right - nothing is set it and forget it. I mean, maybe when it comes to keeping a particular temperature during the cook, but not when it comes to knowing when to pull the meat. There is no gizmo to fully replace that. Sure, you can read internal temps, but if you're wanting a fun BBQ challenge that can step your game up, learn to cook by feel instead of a hard time/temp schedule.

The way I see it, there are two critical points:

1. What you do before you put the meat on.
2. When you decide to pull the meat off.

If I had to peg 95% of the skill of cooking, it is those two points and neither has to do with your style of cooker. If you can nail those two things, you can cook in the oven and there is a helluva good chance you'll have some fine eating.

My drums are pretty damn rock solid on temps. No fuel adding along the way, either. That said, and as much as I appreciate those that do this style of cooking, you don't need a stick hungry smoker to have a reason to hang out with an adult beverage and some good company .