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Approximate Cooking Times:
Chicken 3-4 lbs. 1 hour 10 mins.
Whole Turkey 20 lbs. 2 hours, 15 mins. (7 minutes per pound)
Prime Rib 7-8 lbs. 1 hour, 30 mins. (12-15 minutes per pound)
Beef Brisket 6-7 lbs. 3 hours
Beef Brisket 13-14 lbs. 4 hours, 30 mins.
Baby Back Ribs 6 racks 1 hour, 15 mins.
Baby Back Ribs 3 racks 1 hour, 10 mins.
Pork Roast 7 lbs. 1 hour, 15 mins.
Boston Butt 5 lbs. 3 hours, 30 mins.
Boston Butts (2) 6-7 lbs. 4 hours, 30 mins.
Pork Chops 1.5 thick 35-40 mins.
Salmon Filet 2-3 lbs. 30 mins.
Chicken Wings 20 wings 45 mins.
Chicken Wings 40 wings 1 hour
Meat Doneness Table:
Veal, lamb and Beef - Medium Rare: 145 degrees, Medium: 160 degrees, Well Done: 170 degrees
Pork - Medium: 160 degrees, Well Done: 170 degrees
Poultry - All: 180 degrees
Wood Chip Recommendations:
Alder Wood Chips Salmon
Apple Wood Chips Poultry, Pork and Lamb
Apricot Wood Chips Fish, Shrimp, Chicken and Pork
Cherry Wood Chips Pork, Chicken and Turkey
Hickory Wood Chips Pork, Turkey, Chicken and Smoking Brisket and Ribs
Lemon Wood Chips Salmon, Turkey, Chicken and Pork
Maple Wood Chips Turkey, Chicken, Pork and Smoking Brisket and Ribs
Mesquite Wood Chips Fish and Pork
Oak Wood Chips Turkey, Chicken and Smoking Brisket and Ribs
Peach Wood Chips Pork and Chicken
Pear Wood Chips Pork, Turkey and Chicken
Pecan Wood Chips Pork
PORK
15 lb. Fresh Ham - 5 hours
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Boston Butt
Boston Butt 5-8 lbs.
Salt
Pepper
Garlic Salt
Rub m e a t w i t h m i x t u r e o f s a l t , p e p p e r a n d g a r l i c s a l t . P l a c e t h e m e a t o n t h e c o o k i n g g r a t e i n s i d e t h e c o o k e r . T h e n , f i r e u p y o u r O r i o n C o o k e r "! a n d c o o k f o r 3 h o u r s 3 0 m i n s . o r u n t i l d o n e . C h e c k t h e m e a t t e m p e r a t u r e w i t h a t h e r m o m e t e r t o m a k e s u r e i t i s d o n e . B est if cooked with hickory chips.
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Hush Yo' Mouth Baby Back Ribs
Baby Back Ribs (1-6 racks)
Cayenne Pepper (1 tsp.)
Orion's Dry Rub Garlic (2 cloves)
Apple Cider Vinegar (1 cup)
Salt (to taste)
Ketchup (1 cup)
Mustard (5 tbsp.)
Remove the r i b s f r o m t h e p a c k a g e , r i n s e , a n d p a t d r y . A p p l y O r i o n ' s D r y R u b e v e n l y . A f f i x t h e r i b s t o t h e r i b h a n g e r s a n d p l a c e i n t h e c o o k e r . T h e n , f i r e u p y o u r O r i o n C o o k e r "! a n d c o o k f o r 1 h o u r 1 5 m i n s . * , o r u n t i l d o n e . B e s t i f c o o k e d w i t h m e s q u i t e o r c h e r r y w o o d chips.
Barbecue Sauce (optional): Mix vinegar, ketchup, and mustard until it's a light orange color. Add the cayenne pepper, garlic, salt and Tabasco sauce to taste. Apply before and after cooking.
*This time is for six racks of ribs. For fewer ribs the time will be less3 racks 1hr 10 mins.
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Pork Tenderloin
1 bottle of Masterpiece Herb & Garlic Mrs. Dash Garlic & Herb Blend
Masterpiece, Poor this through screen to get out bigger pieces. Inject pork
with Masterpiece place in zip lock, let s e t o v e r n i g h t . W h e n r e a d y t o c o o k
r u b , o n M r s . D a s h . U s e w h a t e v e r c h i p s y o u w a n t . C o o k a c c o r d i n g t o c o o k i n g
t a b l e , 4 l b / 1 H r . t h e n c h e c k .
M e l l o B o s t o n B u t t
5 - 8 l b . B o s t o n B u t t
3 l i t e r s M e l l o Y e l l o w "!
O r i o n s D r y R u b
P o u r t h r e e l i t e r s o f M e l l o w Y e llow in large pot. Place Boston Butt in the pot. Using a fork, pierce all sides of the meat. Marinate for 24 hours in refrigerator. After 24 hours remove meat from pot and apply Orion's Dry Rub evenly over the meat. Add hickory or mesquite chips between cooking cylinder and drip pan. Place meat fat side up on the top level-cooking grate. Add charcoal to both the upper and lower charcoal rings. Light and come back in approximately 3.5 hrs. Check for doneness with thermometer. Depending on how much fat is in the meat, cook times may vary.
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White Wine Pork Chops
4 - 1.5 inch cut boneless pork chops
White Wine
Salt
Garlic Powder
Onion Powder
Place the 4 pork chops in a large zip lock bag. Pour 4 cups of white wine in the bag. Add 2 teaspoons each of salt, garlic powder and onion powder. Marinate in refrigerator for 3 hours prior to cooking. Remove pork chops from bag and place on plate. Drizzle marinade on either side of pork chop, save half of marinade for drip pan. Place apple chips between drip pan and cooking cylinder. Pour half of the marinade in the drip pan (the drip pan will already be in the cooking cylinder). Place cooking grate inside of cooking cylinder place 4 pork chops on cooking grate. Add charcoal to both the top and bottom charcoal ring. Light and come back in 35-40 minutes. Check meat for doneness.
**For more of a smoke flavor place chips between the drip pan and cooking cylinder. Without lid on cylinder, light coals in lower charcoal ring. Check cooking cylinder after about 1 5 m i n u t e s . W h e n t h e c h i p s b e g i n t o s m o k e , p l a c e c h o p s o n c o o k i n g g r a t e . P l a c e l i d o n c o o k i n g c y l i n d e r a n d l i g h t t h e u n l i t c o a l s i n t h e u p p e r c h a r c o a l r i n g . T h e c h o p s w i l l b e d o n e i n 3 5 - 4 0 m i n u t e s . C h e c k m e a t f o r d o n e n e s s .
- - - - - - - - -
G r e y P o u p o n "! P o r k T e n d e r l o i n
4 l b . p o r k t e n d e r l o i n
L e m o n p e p p e r
T a k e t e n d e r l o i n o u t o f p a c k a g e . R i n s e t h o r o u g h l y a n d p a t d r y w i t h p a p e r t o w e l . W i t h k n i f e , s p r e a d a t h i n l a y e r o f G r e y P o u p o n "! o v e r e n t i r e t e n d e r l o i n . P l a c e a l d e r c h i p s b e t w e e n d r i p p a n a n d c o o k i n g c y l i n d e r . Place tenderloin on cooking grate. Add charcoal to upper and lower charcoal ring. Place lid on cooking cylinder. Light and check at 1 hour. Check meat for doneness.
BEEF
6 lb. Beef Tenderloin - 45 minutes (rare)---let sit for 15 minutes med rare.
Standing Rib Roast
7-8 lb. standing rib roast
L a w r y s S e a s o n i n g "!
H i c k o r y C h i p s .
A p p l y L a w r y ' s "! e v e n l y o n a l l s i d e s o f t h e r o a s t . P l a c e h i c k o r y c h i p s b e t w e e n d r i p p a n a n d c o o k i n g c y l i n d e r . P l a c e c o o k i n g g r a t e o n t h e m i d d l e l e v e l i n s i d e t h e c y l i n d e r . P l a c e m e a t o n t h e m i d d l e - c o o k i n g g r a t e . A d d c h a r c oal to the upper and lower charcoal rings. Place lid on cylinder and light the coals. Check after 1.5 hours for doneness.
*Au Jus sauce. Put two cups of red wine in pot. Mix in a teaspoon each of salt and pepper. Add crushed beef bouillon cube to the pot. Bring to boil. When the beef bouillon has dissolved, turn down to simmer with the lid on the pot.
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Beef Brisket
12-14 lb. beef brisket
Marinate beef brisket for 24 hours in apple cider vinegar.
Prior to cooking remove brisket from vinegar, pat dry and apply dry rub.
Fill drip pan halfway with half apple cider vinegar and half water.
Place mesquite wood chips between drip pan and cooking cylinder.
Place brisket on 1st and 2nd grates (grate above drip pan and the middle
grate).
Add charcoal to upper and lower charcoal ring (use 13.5 lb. bag). Place
lid on cooking cylinder and light. Come back after 4 ˝ hours and enjoy!
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Beef Brisket
2 tbsp. salt, 2 tbsp. sugar, 2 tbsp. brown sugar, 2 tbsp. cumin, 2 tbsp. black pepper, 1
Tbsp. cayenne pepper, 1/4 cup paprika, 3-6 lb beef brisket and 1/4 cup
Worcestershire sauce. Marinate the brisket in the Worcestershire sauce for
6 hours. Mix the dry ingredients into a dry rub. Coat the marinated
brisket with the dry rub. Cook in the Orion Cooker for 3 hours. Serve with
barbecue sauce on the side.
Sirloin Tip Roast
1 (9 to 9 1/2 lb. Sirloin Tip Roast).
Dry Rub:
1 tbsp. chili powder 2 tbsp. light brown sugar
1 tsp. ground cumin 1 tbsp. onion powder
2 tbsp. garlic powder 2 tsp. seasoned salt
1 tbsp. dried oregano 1 tbsp. ground red pepper
2 tsp. black pepper Pinch celery seeds
3 tbsp. paprika 1 tbsp. dry mustard
Marinade:
1 cup vegetable oil 1 cup cider vinegar
1/4 cup Worcestershire Sauce 1 bay leaf, well crumbled.
Combine and mix well, makes 1/2 cup
Texas Style Barbecue sauce:
1 1/2 cup cider vinegar 2 cups ketchup
1/2 cup packed light brown sugar 1/4 cup Worcestershire Sauce
2 tbsp. butter 1 1/2 tbsp. onion powder
1 1/2 tsp. garlic powder 1 1/2 tbsp. ground cumin
1 tbsp. salt 1/2 tbsp. ground black pepper
1/2 tbsp. ground red pepper 1 1/2 tbsp. hot sauce
Stir all ingredients together in a small saucepan, bring to a boil, and reduce heat,
and simmer 5-7 minutes, stir occasionally, check that sugar has melted.
Rub the roast with dry rub and put roast in two-gallon plastic storage
bag. Place extra dry rub in sealed plastic bag and store for next cook.
Pour the marinade over the Roast, seal the bag and chill for 3 hrs. Turn
bag every 1/2 hr. At the end of 3 hours prepare the Orion Cooker. Pour a
can of beer in the drip pan, add hickory or mesquite wood chips between
drip pan and cooking cylinder on the side. Put roast on middle cooking
grate. Put on the lid. Add 13.5lbs. of Match Light Charcoal in the upper
and lower charcoal rings. Light charcoal. Let the Roast cook for 3 1/2
hrs. Check with a meat thermometer. Medium 160 Degrees, Well Done 170
Degrees. Slice and serve the roast with barbecue sauce. Keep left over
sauce covered in refrigerator. Roast will serve 8 to 10.
Stuffed Brisket
5-7 lb. brisket,
3 link sausage
1 Onion,
Romano cheese (medium package)
1 Pepper
Mesquite Chips
Slice three link sausages, 1 onion, 1 medium package of Romano cheese and
1 pepper. Butterfly brisket and stuff inside, alternating onion, sausage,
pepper, Romano cheese slices. Season outside with your favorite rub. Place
stuffed brisket in a throwaway foil pan, fat side up on middle cooking
grate. Cook 2-3 hours.
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Beef Brisket
12-14 lb. beef brisket
Marinate beef brisket for 24 hours in apple cider vinegar.
Prior to cooking remove brisket from vinegar, pat dry and apply dry rub.
Fill drip pan halfway with half apple cider vinegar and half water. Place mesquite wood chips between drip pan and cooking cylinder.
Place brisket on 1st and 2nd grates (grate above drip pan and the middle grate).
Add charcoal to upper and lower charcoal ring (use 13.5 lb bag).
POULTRY
We smoked a 4.5 pound turkey breast in an hour and half, start to finish with letting the breast rest for 10 to 15 minutes after taking it out of the smoker. It was the juiciest turkey we have ever smoked or baked in a traditional oven. The cooking time was less than traditional and the taste was out of this world.
Wickers Whole Chicken
Whole Chicken 3-4 lbs.
Wickers Marinade
Honey (to taste)
Salt & Pepper (to taste)
Marinate chicken in Wickers for two hours. Remove chicken from marinade and inject it with more Wickers. Rub outside of chicken w i t h a m i x t u r e o f h o n e y , s a l t a n d p e p p e r . P l a c e t h e c h i c k e n o n t h e p o u l t r y s t a n d a n d p l a c e i n s i d e t h e c o o k e r . T h e n , f i r e u p y o u r O r i o n C o o k e r "!. C o o k f o r 1 h o u r 3 0 m i n s . o r u n t i l d o n e . U s e a m e a t t h e r m o m e t e r p l a c e d i n t h e m i d d l e o f t h e b r e a s t t o e n s u r e t h e chicken is thoroughly cooked. Great if cooked with apple or cherry chips, which add a splendid flavor and crispiness to the skin!
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Grandpa Fitz's Turkey
12 to 20 lb. fresh turkey
1/4 stick of butter
Celery Salt (2 tbsp.)
Garlic Salt (2 tbsp.)
Salt & Pepper (to taste)
Mustard Powder (1 tbsp.)
Paprika (1 tbsp.)
Olive Oil (1/4 cup)
Lemon Juice (1/4 cup)
Balsamic Vinegar (1/4 cup)
Tabasco (1 tbsp.)
Salt & Pepper (to taste)
Slice butter into 4 to 5 pieces. Use a knife to make slits in skin of turkey breast and legs and slide the butter slices under the skin. Mix celery salt, garlic salt, mustard powder, table salt and pepper in a small bowl. Rub mixture on outside of turkey to season it. Rub the inside of the turkey cavity with the paprika. Stir the olive oil, lemon juice, balsamic vinegar, Tabasco sauce, salt and pepper together in another small mixing bowl and inject the resulting basting sauce into the breast and thighs of the turkey. Place the turkey on the poultry stand and place stand on the bottom grate using the lifting handle. Fire up the cooker and cook for approximately two hours, or until it's done. Use a thermometer to check the temperature of the turkey by placing it in the breast.
Great if cooked with apple chips which add a splendid flavor and crispiness to the skin!
Tequila Chicken Wings
20-40 chicken wings
Tequila 1 pint
Lime Juice 2 cups
Lemon Juice 2 cups
2 tablespoons of salt
1 t a b l e s p o o n T a b a s c o "!
T a k e w i n g s o u t o f p a c k a g e a n d w a s h w i t h w a t e r . D r y w i t h p a p e r t o w e l . P l a c e s e l e c t e d a m o u n t o f w i n g s i n l a r g e z i p l o c k b a g . A d d o n e p i n t o f t e q u i l a , t w o c u p s o f l i m e j u i c e , t w o c u p s o f l e m o n j u i c e , t w o t a b l e s p o o n s o f s a l t a n d o n e t a b l e s p o o n o f T a b a s c o "! t o t h e c h i c k e n i n t h e b a g . M a r i n a t e f o r 6 h r s . A d d h i c k o r y c h i p s b e t w e e n t h e c o o k i n g c y l i n d e r a n d d r i p p a n . P l a c e a p p r o p r i a t e n u m b e r o f g r a t e s i n s i d e o f c o o k i n g c y l i n d e r , p l a c e c h i c k e n w i n g s o n g r a t e s . P l a c e c h a r c o a l i n u p p e r a n d l o w e r charcoal rings. Light and come back at designated time. Check meat for doneness. 20 wings 45 minutes, 40 wings 1 hour.
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Alder Chicken Halves
One whole chicken (3-4 lb.)
Orions Dry Rub
Salt
Take whole chicken out of package. Rinse thoroughly. With cutlery shears, cut whole chicken in half so there will be a breast on each half. Place the two halves in a large pot. Fill with cold water and pour in a cup of salt. Add ice cubes to water (1 layer of ice cubes on top of water). Place in refrigerator for two hours prior to cooking. When you are ready to cook, take chicken halves out of water and pat dry with paper towel. Sprinkle Orion's Dry Rub evenly over each half. Place Alder chips between cooking cylinder and drip pan. Place cooking grate in cooking cylinder. Place chicken halves cut side down on cooking grate. Place instant light charcoal around upper and lower charcoal rings. Place lid on cooking cylinder. Light and come back in 1 hour and ten minutes. Check meat for doneness.
Duck
I had (2) 6lb. ducks washed thoroughly inside and out .I removed all
the excess fat and tail. I tied the wings together, salted the cavity and liberally covered the
ducks with a dried mixture of garlic and herbs (pick it up at market)
and also rubbed black pepper all over the outside and let stand
refrigerated for about 6 hours. I took stainless steel wire and hooked it thru the
backbone area near the tail made a loop with the other end of the wire and hung the ducks on the rib hangers. I used a handful of water soaked hickory chips and added
a mixture of white wine and water (about 7 oz.) to the grease catcher. I
cooked for about (1) hour. The thing was really steaming. I removed the
top and it appeared done, however I covered it again and gave it 5
minutes more removed the ducks and let stand covered lightly for about 20
minutes. When we finished our 1st course the duck was cool enough to
handle and with poultry shears quartered same. I placed same in open flat pan
covered with orange sauce (commercial stuff) and put under broiler for
about 10 minutes and served. The duck was absolutely scrumptious. Very
moist, tender and with this smoky taste. One of our guests was a first
timer at our house and he proclaimed the duck was worthy of being classified as gourmet. The only thing I would do differently next time is instead of
broiling same I would place it on a hot grill and really crisp the
skin. Probably not necessary but worth a try. I recommend you try it.
FISH AND OTHER
Salmon Filet
Rosemary ź cup
Salt ź cup
Pepper ź cup
3 lemons
Apple wood chips
3 2-3lb. salmon filets
Mix salt, pepper and rosemary together in small bowl. Cut 9 lemon slices 1/8 inch thick. Evenly spread the salt, pepper mix on the salmon filets. Place lemon slices on top of filets. Add apple chips between cooking cylinder and drip pan. Place cooking grate on top level and place filet on cooking grate. Add charcoal to upper and lower charcoal rings. Light both upper and lower charcoal rings and check after 30 minutes. Filet will be cooked when meat is flaky.
USER COMMENTS AND SUGGESTIONS
I did however use a bit too much of the wood chips (soaked in wine). The outside of the roast had a very smoky flavor that was too strong for some. I will use only a small handful when I cook a turkey. One more thing
. the coal lasts a long time
long enough to cook more than one thing.
I did my Thanksgiving turkey in the Orion Cooker and it was the best I have ever had. I did not put any moisture in the drip pan and the 20 pounder was done in 2 hours and 15 minutes.
I also did my Thanksgiving turkey in the Orion Cooker and had great results. Ive noticed that if you dont use wood chips its hard to brown the turkey. A trick I use is to spray the skin with olive oil.
Cooked 6 racks of baby back ribs. Used hickory chipscooked for an hour and 15 minutes.
Cook a 12-14 lb. brisket 4 and half hours. Add liquid to the drip1/2 apple cider vinegar and half water. Put the point on the bottom grate and the flat on the middle grate.
Cooked with a dry rub and some oak chips: 1 whole chicken, one pack of wings and a rack of ribs for 1hr. and 15 min. they were falling apart and very good. Then with coals still so hot I put in the next days meal - a 12 lb. turkey and in 2hr. and 15 min. it was done and was very good and moist.
I cooked a brisket: The first 5 lb. brisket, fat side up, for 4 hours and it was good. I cooked the second one for 6 hours, and that was the ticket! I cooked 7 racks of ribs, and put 6 large chicken quarters (3 dark and 3 white) on the bottom rack at the same time and cooked them for 1 hr. and 25 min. Man did that meal come out good. Word of warning, use the wood sparingly as the convection and steam really intensifies the smoke, more so than in a normal smoker. You can overdo it easily, you don't need much.
We bought some pork ribs, made a dry rub and marinated them for
a few hours, then coated them with BBQ sauce, loaded up the dripping
pan with beer, onion, garlic, and lemon. Put some Mesquite chips around
the outside of the drip pan. Loaded it up with Charcoal and left it
alone for 2 hours. They were the best damn ribs I have ever had!
It is great for all meats; however, I would suggest that you have a second dish ready to cook when the first one is done. It cooks so fast, that the heat is perfect for cooking when the meat is taken off. Also, by putting the meat lower, the top shelf can be used for vegetables at the end of the cooking cycle. Make sure that the wood chips are placed between the drip pan and the outside wall of the cooker, and that they are soaked first.
We cooked 3 racks of baby back ribs, and a 4 lb. chicken in 1 hr. and 15 min. The last time I cooked two 7-lb. pork roast and two 4-lb. chickens. In 2 hrs. time they were cooked to perfection.
I did 6 backs of ribs with a standard dry rub then some whiskey based
sauce (brown sugar, honey etc). I put liquid smoke in the drip pan, and
that added some extra flavor (though not enough to taste like a smoker,
but it could fool you into thinking I was using wood chips on a kettle
grill). The ribs came out, fall off the bone tender, at 1 hr. 15 min. I
then put in a pair of pork roasts, one 9 lb the other 8. I left the
drippings from the ribs in the bottom, and gave both roasts rubs but
no sauce (one with mango and pepper, the other the standard rub used
on the ribs). Left that in for 1:45. Both came out at a nice 170.
I made 10 pork chops, with a mango chutney rub. From the start to finish, including the time to light the charcoal and place the meat on grates, it was 35 minutes. They came out perfect, moist and tender, and according to my handy thermometer, they were a parasite killing 175 degrees.
Shortened the cook time for two racks from 1:10 to an hour. I also added about 12 ounces of apple juice in the drip pan along with apple wood chips. Put the rub on two hours prior to cooking and used Matchlight coals. Have to say the ribs were perfect! Moist, tender and full of flavor.
Modified Stuffed Brisket
2 strips Bacon
5-7 lbs brisket,
1/2 Yellow Onion,
1 Bell Pepper
Mesquite Chips
Dice 1 onion, and 1 Bell pepper, Butterfly brisket and stuff inside, alternating onion, bell pepper, Pin together with a toothpick. Season inside and out with your favorite rub, top with remaining bell pepper, onion and bacon. Place stuffed brisket fat side down on lower cooking grate. Cook 2 1/2 -3 hours.
I cooked a 16.16lb ham earlier in the week. Put on the Orion Cooker Dry rub and put it on the lower cooking grate ---- the shank rested on the wall of the cooking cylinder, right where the lid fits on the cylinder. Used hickory chips and left the drip pan dry. Cooked it for 5 hours. It was very, very good. The only change that I would make would be that I would have let the ham get closer to room temperature prior to starting the cook(the ham I bought was previously frozen and though the meat was not frozen, it was pretty cold). Other than that it was awesome.
Get the biggest fresh turkey you can find this time of year, probably will be around 12-16lbs. Wash the turkey and pat dry. Chop up parsley, sage, rosemary and thyme (enough to cover the inside and outside of the bird). Place the ingredients in a bowl and add olive oil (again, add enough to cover the bird). Rub the ingredients on the inside and outside of the bird. For wood chips, use 1/2 Alder chips and 1/2 cherry/apple chips between the drip pan and the cooking cylinder. Cook at 7 minutes per pound. The smoke is nice, not over powering. It tastes fantastic!
1 can of beer in the drip pan along with the apple cider vineger and a strip of low sodium bacon on each brisket (cut into thirds) used Mesquite chips with a handful of Hickory chips level with the top of the drip pan.
Homemade Rub mixed together:
Onion powder
Garlic powder
Seasoning Salt
Paprika
Italian seasoning
Black Pepper
Lemon Salt and Pepper
Lite Salt
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