Buy Orion 101 Convection CookerOrion 101 Convection Cooker Product Description:
- Uses indirect heat to produce convection current within the cooking cylinder
- Produces amazingly fast cook times
- Moist tender meat and worry free cooking
- 100-Percent stainless steel
- Includes the following accessories: poultry stand with lifting handle, 3 cooking grates, 3 rib hangers and the orion cook book
Product Description
The Orion Convection Cooker, Uses Indirect Heat To Produce Convection Current Within The Cooking Cylinder, Produces Amazingly Fast Cook Times, Moist Tender Meat and Worry Free Cooking, 100-percent Stainless Steel and Comes With The Following Accessories: Poultry Stand With Lifting Handle, 3 Cooking Grates, 3 Rib Hangers and The Orion Cook Book, Unit Is Heated By Charcoal, No Expensive Or Hot Oil Is Involved.
Customer Reviews
Most helpful customer reviews
36 of 36 people found the following review helpful.
Works exactly as advertised
By Andrew M. Collins
I am an experienced BBQ'er from Kansas City, with my own smoker. I bought the Orion for our vacation house. In my opinion, the Orion makes BBQ 90% as good as the very best, and it's MUCH easier and faster. We have made brisket, spare and back ribs, turkey, and goat, all with great results. You don't get quite the "smoke ring" of the best conventional bbq, but you get more moisture. A lot of my guests liked "Orion bbq" better. And it doesn't smoke up the neighborhood.Key points:1-Follow the instructions exactly, at least to begin with2-Smoke flavor comes from the wood you put inside; the side of the wood against the outer edge will char.3-The container is sealed, so the charcoal on the outside is irrelevant to the flavor of what's happening inside. If you use insta-light charcoal for maximum convenience/laziness, the flavor inside will NOT be affected.4-I don't think you'll ever need extra liquid in the bottom
38 of 39 people found the following review helpful.
Orion Cooker Smoker
By Vocal Lover
This thing ROCKS!! We've used it for a 21 lb turkey, tri tip roasts, ribs, Pork roast, Bratwurst, even our 1&1/2 inch thick pork chops! No need to turn/baste the food, Put your meat on any/all of the 3 grates inside, fill the ring and the top hopper using 1 bag of ready-light type charcoal, light it and walk away (for the recommended times in the included cookbook). This makes an awesome smoker by adding a handfull of hickory or mesquite chips to the area around the drip pan. Since the fire itself never touches the wood chips, they burn nicely making the perfect amount of smoke inside the cooker. Our 21 lb turkey was done in 2 hours and 5 minutes, was moist and had a great mesquite smoke flavor to it.I got mine at Bass pro shop, and we have had 4 of our friends buy one after tasting food from ours. The stainless discolors with use, but doesn't rust and it doesn't affect the unit's cooking or smoking abilities. Well worth the money.
28 of 28 people found the following review helpful.
So far, so good.
By Eric Oehler
With family holidays approaching and a desire for me to feed them without spending 4 days chained to the oven, I purchased one of these suckers.It was easy to assemble, thankfully - normally, my assembly processes are fueled by profanity, bruised appendages, and eventually, whiskey. I had this up and running in about 15 minutes, though.My first attempt was to really put it through it's paces, with one of the mroe difficult cuts of meat to get right - a beef brisket. Worse, it was a cheap beef brisket bought from a grocery, trimmed of fat, a little on the small side, and generally not the kind I normally get before I BBQ things.I gave it a quick rub, put it on the grate, put the top on, and proceeded to light the charcoal. I adjusted the cooking time by proportionality - the instruction booklet lists 5lb and 12lb briskets, I only had a 3lb - sat back, and waited.A little over an hour later, it was done.At first, I was concerned that it lacked the smokiness I had come to love about a good BBQ brisket. I had loaded the thing with hickory chips after all. I realized that the main difference was that with my normal smoker, enough smoke leaks out that the whole neighborhood can smell smouldering wood, whereas with this thing, it's pretty sealed up. Once I got up close and personal with the meat, it did have a fair amount of smoke flavor and aroma, although not as much as when I actually use my smoker (although I didn't smoke my clothes, hair, and nostrils in the process).The meat was tender. Not quite the falling-apart, oh-my-god tender a good 12 hours in a low smoker can get you, but it was good enough for some brisket sandwiches and I simply can't argue with the fact that it was done in an hour. Didn't quite get the nice crust on the outside that a dry smoke will give either, but even with my smoker I've never quite gotten that right.I figured that giving it a small, overly lean, underseasoned brisket would be a pretty rough test on the new cooker - a good rub hides a multitude of sins, and a good fatty brisket isn't as apt to dry out - and the Orion performed admirably. As mentioned, it wasn't the best brisket I'd ever had, but for an hour of my evening and no constant checking and flipping, I'm well-impressed.On the downside, it pretty much requires an entire bag of charcoal per run, which can add up after a while. I don't intend to use this for day-to-day grilling, though, so this won't be as much of a problem.I'm excited to try it out on poultry, which should be an easier task.
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