douse them maybe... I reuse some that don't burn all the way up when it's windy... or do a second cook... 
Orion Cooker
- Thread starter dfergie
- Start date
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If you have an Acadomy Sports or other large Sporting Goods store, look in the grilling section for these small metal trash (ash) cans with lids. You could pour the unused lit fuel in on of those and put the lid on to smother the lit coal. After they have died and cooled, pull out the unspent ones for future use. HTH.
The Plan:
3.5 pounds of Country Style Ribs
2 pounds of Chicken Gizzards
Rub:
2.5 Tsp. garlic powder
2.5 Tsp. onion powder
2 Tsp. ground sage
2 Tsp. ground red pepper
2 Tsp. black pepper
3 Tsp. brown sugar
2 Tsp. cane sugar
2.5 Tsp. seasoning salt
1 Tsp. Low salt
2.5 Tsp. Parsley flakes
2.5 Tsp. Oregano
2.5 Tsp. Italian seasoning
1-7 oz. pkg of brown gravy mix
Sauce:
Kraft Hickory smoke BBQ sauce
French's Spicy brown Mustard
Maple syrup
Drip Pan:
1 Coor's Light
Chips: Light use of Mesquite and Hickory
Put rub on meat and let sit for about 1 hour in 1 gallon plastic bags, add sauce and let sit for about 30 minutes...
Ignition 5 pm local...
3.5 pounds of Country Style Ribs
2 pounds of Chicken Gizzards
Rub:
2.5 Tsp. garlic powder
2.5 Tsp. onion powder
2 Tsp. ground sage
2 Tsp. ground red pepper
2 Tsp. black pepper
3 Tsp. brown sugar
2 Tsp. cane sugar
2.5 Tsp. seasoning salt
1 Tsp. Low salt
2.5 Tsp. Parsley flakes
2.5 Tsp. Oregano
2.5 Tsp. Italian seasoning
1-7 oz. pkg of brown gravy mix
Sauce:
Kraft Hickory smoke BBQ sauce
French's Spicy brown Mustard
Maple syrup
Drip Pan:
1 Coor's Light
Chips: Light use of Mesquite and Hickory
Put rub on meat and let sit for about 1 hour in 1 gallon plastic bags, add sauce and let sit for about 30 minutes...
Ignition 5 pm local...
Last edited:
Orion cooker on Woot-off RIGHT NOW! $89.99
Act in the next fifteen minutes or they will have moved on
www.woot.com
edit: all over. they sold 120 of them in 20 minutes.
Act in the next fifteen minutes or they will have moved on
www.woot.com
edit: all over. they sold 120 of them in 20 minutes.
Last edited:
The Plan:
5 lbs of Chicken Wings
Usual rub with slight variations, put rub on yesterday afternoon.
Usual sauce with slightly more mustard, add sauce 1 hour before cook.
Drip Pan: Water
Chips: Light Mix
Ignition: 4:40
Pull:6:05
Looks and Smells great... gonna give about 15 minutes of cool time...
5 lbs of Chicken Wings
Usual rub with slight variations, put rub on yesterday afternoon.
Usual sauce with slightly more mustard, add sauce 1 hour before cook.
Drip Pan: Water
Chips: Light Mix
Ignition: 4:40
Pull:6:05
Looks and Smells great... gonna give about 15 minutes of cool time...
Last edited:
The Plan:
5 lbs of Chicken Wings & 1 3lb. Pork Roast
The Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. ground sage
2 Tsp. ground red pepper
2 Tsp. black pepper
3 Tsp. brown sugar
2 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. Low salt
2. Tsp. Parsley flakes
2 Tsp. Oregano
2 Tsp. Italian seasoning
2 Tsp. Cinnamon
2 Tsp. Lemon Salt
1 Tsp. Black Pepper
Sauce:
Kraft Hickory smoke BBQ sauce
Great Value Spicy brown Mustard
Maple syrup
3 oz. Apple Cider
Drip Pan: Water
Chips: Light Mix, mostly Hickory
Charcoal: Kingsford
Ignition 5:45pm
5 lbs of Chicken Wings & 1 3lb. Pork Roast
The Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. ground sage
2 Tsp. ground red pepper
2 Tsp. black pepper
3 Tsp. brown sugar
2 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. Low salt
2. Tsp. Parsley flakes
2 Tsp. Oregano
2 Tsp. Italian seasoning
2 Tsp. Cinnamon
2 Tsp. Lemon Salt
1 Tsp. Black Pepper
Sauce:
Kraft Hickory smoke BBQ sauce
Great Value Spicy brown Mustard
Maple syrup
3 oz. Apple Cider
Drip Pan: Water
Chips: Light Mix, mostly Hickory
Charcoal: Kingsford
Ignition 5:45pm
The Plan:
5 lbs. Chicken Wings
Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. ground sage
.5 Tsp. ground red pepper
1 Tsp. crushed red pepper
.5 Tsp. black pepper
3.5Tsp. brown sugar
2Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. low salt (potash mix)
2 Tsp. Parsley flakes
2 Tsp. Italian seasoning
2 Tsp. Oregano
2 Tsp. Cinnamon
Sauce:
Kraft Hickory smoke BBQ sauce
French's Spicy brown Mustard
Maple syrup
Drip Pan: Water
Chips: Light Mix, half and half
Charcoal: Kingsford
Ignition 5:07 pm
5 lbs. Chicken Wings
Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. ground sage
.5 Tsp. ground red pepper
1 Tsp. crushed red pepper
.5 Tsp. black pepper
3.5Tsp. brown sugar
2Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. low salt (potash mix)
2 Tsp. Parsley flakes
2 Tsp. Italian seasoning
2 Tsp. Oregano
2 Tsp. Cinnamon
Sauce:
Kraft Hickory smoke BBQ sauce
French's Spicy brown Mustard
Maple syrup
Drip Pan: Water
Chips: Light Mix, half and half
Charcoal: Kingsford
Ignition 5:07 pm
The Plan for last night:
5 lbs. Chicken Wings
Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. ground sage
.5 Tsp. ground red pepper
1 Tsp. crushed red pepper
2 Tsp. Black Pepper
3.5Tsp. brown sugar
2 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. low salt (potash mix)
2 Tsp. Parsley flakes
2 Tsp. Onion flakes
2 Tsp. Italian seasoning
2 Tsp. Oregano
2 Tsp. Cinnamon
2 Tsp. Brown Gravy Mix
Sauce:
Kraft Honey Hickory BBQ sauce
French's Spicy brown Mustard
Maple syrup
Drip Pan: Water and 6 oz. Pepsi
Chips: Light Mix, half and half
Charcoal: Kingsford
Ignition 6:07 pm
Had trouble getting the coals going as I had left the bag of charcoal out for a day... pulled at 8 pm
5 lbs. Chicken Wings
Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. ground sage
.5 Tsp. ground red pepper
1 Tsp. crushed red pepper
2 Tsp. Black Pepper
3.5Tsp. brown sugar
2 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. low salt (potash mix)
2 Tsp. Parsley flakes
2 Tsp. Onion flakes
2 Tsp. Italian seasoning
2 Tsp. Oregano
2 Tsp. Cinnamon
2 Tsp. Brown Gravy Mix
Sauce:
Kraft Honey Hickory BBQ sauce
French's Spicy brown Mustard
Maple syrup
Drip Pan: Water and 6 oz. Pepsi
Chips: Light Mix, half and half
Charcoal: Kingsford
Ignition 6:07 pm
Had trouble getting the coals going as I had left the bag of charcoal out for a day... pulled at 8 pm
Attachments
Last edited:
Hooked on them right now... I can have ribs in the cart and end up putting them back and getting the wings...
Talk about a Homer Simpson moment... cooking my usual with the usual (wings no changes this time) was all ready to fire it up when I spot the drip pan sitting a few yards away pull the meat out, put the pan and chips in and grabbed the first thing handy ( a Bud) and poured half in the pan and gave the rest of it M.B.R.
pull the meat out, put the pan and chips in and grabbed the first thing handy ( a Bud) and poured half in the pan and gave the rest of it M.B.R.
Haven't done a turkey yet... thanks for reminding me of my Orion though, I have Wings to put rub on for this evenings cook...
The Plan:
5 Pounds Chicken Wings
Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. ground sage
2 Tsp. ground red pepper
1 Tsp. crushed red pepper
1 Tsp onion flakes
1 Tsp. black pepper
2 Tsp. brown sugar
1 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. Lite salt (potash mix)
2 Tsp. Parsley flakes
2 Tsp. Oregano
2 Tsp. Italian seasoning
2 Tsp. Lime Salt
2 Tsp Lemon and Pepper
Sauce: 50-50 mix of Kraft Honey Smoke BBQ & French's Spicy Brown Mustard, with a little Maple Syrup added...
Applied Rub just before noon... 11/15, applied Sauce around noon 11/16 and added about 2 Tablespoons of Brown Sugar to bag and mix...
Ignition: 3:50 pm
5 Pounds Chicken Wings
Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. ground sage
2 Tsp. ground red pepper
1 Tsp. crushed red pepper
1 Tsp onion flakes
1 Tsp. black pepper
2 Tsp. brown sugar
1 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. Lite salt (potash mix)
2 Tsp. Parsley flakes
2 Tsp. Oregano
2 Tsp. Italian seasoning
2 Tsp. Lime Salt
2 Tsp Lemon and Pepper
Sauce: 50-50 mix of Kraft Honey Smoke BBQ & French's Spicy Brown Mustard, with a little Maple Syrup added...
Applied Rub just before noon... 11/15, applied Sauce around noon 11/16 and added about 2 Tablespoons of Brown Sugar to bag and mix...
Ignition: 3:50 pm
Last edited:
There abouts... depends on temp and wind (and how quick the coals get going)... Wallyworld has them for under $5 for 5 pounds right now...
Speaking of temp and wind, have you ever done a cook in the snow? We're expecting snow/wind/low-mid 30s on Monday. Do you have any idea as to the extent this will effect cook time? I really need to get a probe thermometer.
I did some 30 degree cooks last winter, had to give a lot longer... (would have to look back at posts to see) I am going to wait and cook the wings tomorrow as a friend is coming in from out of town and gonna share them...
