Orion Cooker

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Just before ignition at 11:30 Mdt...cooking on bottom and middle rack, added 1 -- 8 ounce dark home brew with a habenero to the drip pan and using hickory chips... will post after shots here in a little less than hour...pulled at 12:47... looking good...
 

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defergie,
Thanks for posting on this site. I did research before I bought mine in June.
All of the info that you and others provided on this site helped me make what I consider a "very good decision."

So far I have cooked brisket, ribs (baby backs and spare) and pork butts. It's all been good.

Thanks again,
Comeaux
 
Comeaux said:
defergie,
Thanks for posting on this site. I did research before I bought mine in June.
All of the info that you and others provided on this site helped me make what I consider a "very good decision."

So far I have cooked brisket, ribs (baby backs and spare) and pork butts. It's all been good.

Thanks again,
Comeaux
Click to expand...
Your Welcome... :)
Family Reunion this weekend, they will be cooking 6 or 8 briskets in a big cooker, I will likely cook ribs and wings in the Orion...
 
There won't be any recreational cooking this weekend. We will be watching Gustav to see where he will be creating havoc. We may have to batten down the hatches and run north. I decided after Rita that I won't ride one out. We will take the Orion and cook while we are refuges.
 
Ok, having a big BBQ this weekend, going to be firing up the Orion and the Weber... here is the question. Wife bought four whole chickens... can she do all four of them on it at the same time? i.e., can she put them on it without using the chicken stand?
 
Check this post out from the Orion site.

I would think that much meat (20lbs in 4 yardbirds) would take closer to 2 hours to do all at once. I think I would start checking the temps at around 1 hr 30 mins. Just remember that with birds once done start drying out fast so you don't want to over cook them. With the Orion, after placing the lid back on recovers heat in just a couple of minutes so my rule is if you think the meat needs 15 mins more check again in 8 mins. This will prevent you from drying out the birds. Good luck and let us know how it goes. Swamp makes a good point too. There is enough heat in a full load of coals to cook 2 at a time back to back. And if you don't have a lot of hungry people screaming to eat that might be a good option.
 
The Plan:
16 pounds of Chicken Drumsticks
Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. ground sage
2 Tsp. ground red pepper
1 Tsp. crushed red pepper
2 Tsp. black pepper
2 Tsp. brown sugar
2 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. sea salt
2 Tsp. Parsley flakes
2 Tsp. Oregano
2 Tsp. Italian seasoning
1.5 Tsp. Cinnamon
.5 Tsp Chili Powder

Krafts Honey BBQ Sauce mixed with French's Spicy Brown Mustard

I just put the rub on the chicken... will add the sauce in a few hours and fire up the Orion sometime in the morning...
 
Put Sauce on and placed 8 lbs. of drumsticks in the Orion...
Hickory -- Mesquite chips mix in drip pan with a half a flat pepsi and an 8 ounce botte of a Dar homebrew with a habenero pepper in it..
misting rain so having fun getting coals going...
 
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Four birds, about 20 pounds total, all in the Orion at once.... took just shy of 2 hours. And they are perfect. Will post the rub later. Getting ready for the party now... :hungry:
 
Anyone know of a way to get the charcoal to stop burning on this thing? I hate wasting it all after a quick 1.25 hour rib cook.
 
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