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I have been reading this thread and saw the question about turkeys. The Orion website is where we talk all the time about recipes hints and tricks for the Orion Cooker.

Do a search "Orion Cooker".

I did a 19# turkey this weekend for the first time so I could try it before Thanksgiving. 7 minutes per pound and it was falling apart. I use cajun injector and rub it with Tony's seasoning.
 
Whole Wings instead of pieces...
Usual rub
Wal-Mart spicy mustard mixed with Kraft's original BBQ sauce about a 30%/70% ratio
Crumbled regular Lay's potato chips (about a handful for each 2# of wings and mixed in 1 gallon freezer bags (2) with the sauce and rub.
Hickory Chips
Homebrew in drip pan
Ignition: 4:50 pm
 
Pork Crown Roast ?

Thanks everyone, it's been fun reading every thing in here.
I know I'm getting one of these great cookers for Christmas, and I
always cook a Pork Crown Roast, I'm asking if anybody has Cooked one
on this Orion Cooker and if so, I would like to know how long to cook it......?
13.5lbs and what about Stuffing?

Thanks
Bruce
 
timber850 said:
Thanks everyone, it's been fun reading every thing in here.
I know I'm getting one of these great cookers for Christmas, and I
always cook a Pork Crown Roast, I'm asking if anybody has Cooked one
on this Orion Cooker and if so, I would like to know how long to cook it......?
13.5lbs and what about Stuffing?

Thanks
Bruce
Click to expand...
Welcome to SatelliteGuys! I would start with the Boston Butt's guidelines... 4.3 hours for 2(6-7lb. ) and check with thermometer about then... (sorry for the delay in answering)
 
I am getting the smaller version of this for Christmas. A few questions... I am planning on making my first cook a Turkey, probably a 15 lb Turkey. When it is done I would like to cook up a chicken (or two) after. How long does this stay hot with one load of Charcoal? I wouldn't mind doing all my lunch meat in one day :) Plus that helps swallow the cost of 13 lbs of charcoal. Also, how long should the meat stay good after the cook? If I cook Sunday night, how many days can I get out of food.

I hope to post here a lot after Christmas, and am planning to cook my first Bird on Sunday :)
 
Welcome to SatelliteGuys! I haven't dealt with the smaller version of the Orion, but after(or during) doing the Turkey you will likely have to add charcoal to keep the heat up... (depending on wind)where the instructions say 12 brickets on top, I always use 14 or 15 on my Orion... I wrap leftovers in foil and freeze for work or later and have wings in freezer right now... :) I put rub on a chicken and a rib rack yesterday, but high winds past dark prevented me from cooking this afternoon...
 
The Plan:
1 Beef Rib Rack
1 4 lb. chicken

Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. onion flakes
2 Tsp. ground sage
2 Tsp. ground red pepper
1 Tsp. crushed red pepper
1 Tsp. black pepper
2 Tsp. brown sugar
2 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. sea salt
3 Tsp. Parsley flakes
3 Tsp. Italian seasoning
2 Tsp. Oregeno

Sauce:
3.5 oz. Brown Sugar Kraft's BBQ Sauce
3.5 oz Great Value Spicy Brown Mustard
1 oz Maple Syrup
1 oz Apple Cider Vinegar
(approximate)

Other:
2 strips of low sodium hickory smoked bacon
Mesquite / Hickory (mostly Hickory) Chips
1-6 oz habenero home Brew(Ale) in drip pan

Applied rub on ribs 2 days ago applied Sauce add more rub and put bacon on meat before placing in cooker.
Ignition 10:50 am
Pull time 12:15
Breast's @ 195 degrees
 

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Last edited:
I have yet to do a Turkey in mine, with chickens I put them in and forget(after doing the rub)... I have Deep Fried Turkeys before and injected melted butter with garlic into... some brine their Turkeys before cooking in the traditional smokers, I tried that with chicken and liked...
 
dfergie said:
I have yet to do a Turkey in mine, with chickens I put them in and forget(after doing the rub)... I have Deep Fried Turkeys before and injected melted butter with garlic into... some brine their Turkeys before cooking in the traditional smokers, I tried that with chicken and liked...
Click to expand...


Well, I decided to do a Boston Butt... I started it at 11 eastern. Will post pics tonight when I am done eating and having my 3rd christmas meal.
 
The Plan:
3 lbs. Chicken Thighs

Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. onion flakes
2 Tsp. ground sage
2 Tsp. ground red pepper
1 Tsp. crushed red pepper
1 Tsp. black pepper
2 Tsp. brown sugar
2 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. sea salt
3 Tsp. Parsley flakes
3 Tsp. Italian seasoning
2 Tsp. Oregeno

Sauce:
3.5 oz. Brown Sugar Kraft's BBQ Sauce
3.5 oz Great Value Spicy Brown Mustard
1 oz Maple Syrup
1 oz Apple Juice
(approximate)

Apple Juice in drip pan and Hickory chips
Ignition 12:45
 
The Plan:
1 - 4 lb. chicken

Rub:
2 Tsp. garlic powder
2 Tsp. onion powder
2 Tsp. onion flakes
2 Tsp. ground sage
2 Tsp. ground red pepper
1 Tsp. crushed red pepper
1 Tsp. black pepper
2 Tsp. brown sugar
2 Tsp. cane sugar
2 Tsp. seasoning salt
1 Tsp. sea salt
3 Tsp. Parsley flakes
3 Tsp. Italian seasoning
2 Tsp. Oregeno

Other:
Mesquite / Hickory (mostly Hickory) Chips
1-6 oz habenero home Brew(Ale) in drip pan plus marinate...

Applied 6 oz. rub on chicken 30 Hours ago...

Marinate: Added 8 oz. Apple juice then 24 hours ago then added 2 oz. GV Spicy Mustard and 3 oz. Krafts BBQ Sauce mixed with 3 oz. Apple juice...

Ignition 4:12 pm
 
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