I am a superfan for the Orion. Had one since they originally came out and nobody knew what they were - and after 10 years my original is still going strong and in great shape. I’ve won awards (for my brisket) and accolades from the crew at my old fire station (every third weekend we had "Smokin’ Sunday) before I retired. I’ve done everything - ribs are a favorite, turkey up to 22 lbs, up to three 8-pound briskets/pork shoulders/Boston butts, slabs of salmon, six chickens, and much more. I even recommend filling one rack with baked potatoes if you like.
Don’t let the small size fool you - the Orion will cook a larger amount than you realize. And frankly it takes just as much fuel and time to cook six racks of ribs as it does one so you might as well fill it up!
Clean up is easy-peasy and can be done with a garden hose (after you properly dispose of the grease, of course). Frankly I don’t recommend using oven cleaner as I have found this cooker is better when “seasoned” than when shiny clean. I also recommend getting 4 or 6 different types of smoking wood so you can see what works best with each type of meat.
Don’t let anyone tell you otherwise - you don’t need a “smoke ring” in your meat for great smoke flavor. I’ve beaten traditional “low and slow” smokers many times with the Orion because it imparts an even smokiness throughout the entire slab of whatever you are cooking, and gives you a perfect crust when you want it.
Here are my two essential tips for Orion beginners:
- Trust the cooker - once you light it up NEVER OPEN THE LID until your time is done.
- Before you try anything exotic, use the basic Montreal Steak Seasoning on everything (except fish). It works great for beef, pork and poultry of all types and has been my go-to since the beginning.
Regular retail at local stores runs at $159; end of summer sales can usually drop about $50 off that price if you can find one, so this Woot price is not bad for the beginning of summer.
Strongly recommended!