I’ve been looking at them online and they look pretty nifty! I wanted to see if anyone had any experience with them before I further considered taking the plunge.
A Militia of One.
xHCFKx
I have one of the blooming onion cutters, if that’s what you’re talking about. They work pretty good and then I use my fish fryer to cook them a couple at a time.
B.G.
MY BAD!! You said oRion not oNion… Those look cool.
B.G.
My wife and I are making our own “green egg” We are in the beginning stages. I will keep everyone posted on progress.
“You are the offspring of 5 monkeys having But Secs with a retarded fish squirrel………. CONGRADULATIONS”!!!
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I’ve got a Cookshack Smoker from Cabelas.
Pricy but it works real well.
Electric element so you set it and come back when the smoke time is up.
7 pound Boston Butt…18 hours…perfect!
6 pound chicken…6 hours…perfect!
Idiot proof…what I need…perfect!
Wilton, CT: New Smyrna Beach, FL
18 hours for a 7 pound butt? my h2o smoker is 1/3 of that. I like the set it and forget it idea but 18 hours is a bit much for me
A Militia of One.
xHCFKx
Yup! 7.12 lbs 6 hours at 180 and another 12 hours at 225.
8,51 lbs butt at 200 for 19 hours.
6.61 lbs butt at200 for 16 hours.
I target an internal temp of 185 for slicing and 195 for pulling.
It takes approximately 2 hours per pound to hit the target temp for butt.
Wilton, CT: New Smyrna Beach, FL
rapchizzle; i have an orion cooker that i bought probably 8 months ago at home depot. this is by far the best cooker that i have ever used. i have been grilling for over 40 years and this is the first one of any kind that does exactly as it says. i will dry rub 3-4 slabs of spare ribs(large racks/not baby backs) ; hang them in the cooker;pour about 12# of matchlight in the moat; light it and sit and drink beer and watch sports for one hour/15 minutes. when i take them off i put a little wet sauce on them and sear them on my grill. they are so wet;juicy and tender that you need to eat popcorn with them to keep from strangling on the juice.
christmas i cooked a 15# turkey in 1hr45 nin. fried one at the same time. the orion turkey was the better. christmas day my wife wanted me to do another so i did a 20lb for 2hr20min. came out perfect. have cooked as many as 9 racks of ribs on it at a time. perfect. baby backs come out the same.
sorry to make this so long but i highly reccomend them. give me a call and i will tell you more.
bobby d. 803 331-8873
Uh oh. My wife is gonna not like this. Looks like I’m gonna have an Orion Cooker soon.
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Are ya IN yet?
www.gamecock.com
quote:
Originally posted by haz-r-dous1My wife and I are making our own “green egg” We are in the beginning stages. I will keep everyone posted on progress.
I would be very interested in hearing more about this
yeah, how much do they cost, etc…?? I am always looking for a new cooking/grilling thing…
SVH
they normally run in the $150 range but i got mine from home depot last fall for $99. they were closing them out for the winter. go on line to --orioncooker.com. they give info on where to get them. like i said; the best cooker of that sort i have ever used.
How long will a full tray of charcoal cook? and how much does it hold? I like the looks of that!
B.G.
how about someone post some pics of this miracle grill
The concept looks pretty similar to that of the Caja China Grill. I don’t know much about them (Caja China) either, but I’ve seen them cook a whole hog in it before on the Food Network and it looked very good. Supposedly the Caja China produces a very crisp skin on the Hog, which is definitely one of may favorite parts… Check 'em out:
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thanks for doing that
i’m having a difficult time envisioning the cooking concept
hoppy; the concept is basically a convection cooking. believe me; it works great. i have only cooked ribs (spare and baby backs, and a couple of turkeys and chickens and each and every time the food came out perfect.
the coals last well into a couple of hours or more.
I have used a Caja cooker for a couple of years - cooked probably 7 or 8 pigs on it - does well up to about 90 lbs - about all that will fit in it. Takes about 5 hrs for 90 lb and about 80 lbs of charcoal - skins do crisp up some but I have never gotten the skins “perfect”. Have done domestic pigs w/skin and wild pigs that have been skined. Since the meat is enclosed in the stainless pit and the heat is on the outside it doesn’t get too much of a smokey flavor. The shoulders require the most heat and every 1 to 1.5 hr you have to remove the ashes in the tray or they insulate the heat from getting down to the meat - it cooks from the top down. All in all it is a pretty nifty cooker for a couple hundred $$ that will habdle a 90 lb pig. I still use a traditional pit when I have the time or don’t need the portability of the C. cooker.