RootDKJ
New member
I thought I'd share with my fellow AZr's my Orion experience. I loved smoked & BBQ foods, and this thing gives me the flavor I'm looking for in about half the time and effort. Since May, I've done ribs about 8 times, pork shoulder for pulled pork twice, chicken twice, a brisket and pork tenderloin. I originally got this for the ribs, but chicken and brisket are pretty amazing (and probabily somewhat healthier).
Here's a slideshow I put together of some ribs, the brisket and the pork tenderloin (with some wings as an appetizer).
There's no direct contact between the charcoal and your food. The wood chips smolder, but don't burn, and don't need to be pre-soaked. The sealed cooking chamber, and top and bottom hear create a convection cooking process, yet keeps all of the smoke flavor trapped inside.
The website for this is is http://orionoutdoors.com/products/cooker/ They also have a pretty interesting message board which has taught me a lot .
Enjoy,
Root
Here's a slideshow I put together of some ribs, the brisket and the pork tenderloin (with some wings as an appetizer).
There's no direct contact between the charcoal and your food. The wood chips smolder, but don't burn, and don't need to be pre-soaked. The sealed cooking chamber, and top and bottom hear create a convection cooking process, yet keeps all of the smoke flavor trapped inside.
The website for this is is http://orionoutdoors.com/products/cooker/ They also have a pretty interesting message board which has taught me a lot .
Enjoy,
Root