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Anybody heard of this?

Sweathog
Sweathog Posts: 75
edited November -0001 in EggHead Forum
Not to create another dispute about other brands, etc., but has anybody seen or heard of one these Orion cooker contraptions? I saw the ad in USA Today at lunch, and their claims seem a bit on the far-fetched side. It reminds me of the Caja China box cookers discussed here a couple of months back. If you've seen one in action, what did you think? I stronlgy doubt it could beat my Large/small BGE combo.

http://orionoutdoors.com/products/cooker/

Thanks,

Sweathog
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Comments

  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    It's metal. Try in in a 30 mph wind at an outdoor temp of 27 degrees and you will be able to answer your own question.
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  • Nature Boy
    Nature Boy Posts: 8,687
    Nope. But ribs in 1:15 would sure be shweet! Hmm. Maybe not.
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • Sweathog
    Sweathog Posts: 75
    I agree. I can't see how you could break down collagen enough in that short time to have edible ribs.

    Sweathog
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  • thirdeye
    thirdeye Posts: 7,428
    I work with a guy that has one and he likes it. The heat comes from the bottom outside ring and a upper cup and according to him, it's a combination of heat and steam (you add liquid to a water pan) that speeds up the cook times. So you are correct is it like those Cajun microwaves. Or a little like those trash can turkey cookers. His times are a bit longer than the cookbook claims, but even the BGE cookbook I got with my large Egg needed some correction. He did say that if you do open the lid, it takes some recovery time.

    Chips are added to the inside (up against the lower edge) and they do smoulder, but bear in mind that the cooker is for the most part a sealed system, not a flow-through cooker like most barbecue pits. Even though you can add some flavor chips, the flavor from wet, moist, re-circulated smoke is different than smoke produced in an offset, or vertical cooker.....All that said, It's a good design and I like the all stainless construction. It's not a "barbecue" in my eyes, but more like a charcoal roaster-oven. I have wondered how it would do for a clam-bake or steaming mixed seafood, maybe with beer in the drip pan.

    Anyway, I take a lot of barbecue in to work, mostly pulled pork, pulled beef and fatties. He claims mine has more flavor both from the smoke and in the bark.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Metalhead
    Metalhead Posts: 668
    my neighbor has one of these and it has alot of accessories with it...like a rib hangar and a rotissere(sp) for chicken...he has cooked alot of stuff on it and I have eaten some of it....it has no added flavor from smoke nor the charcoal because you put the charcoal on the outside but a well seasoned peice of meat and a seasoned bbq chef can do a PC of meat justice

    now dont get me wrong .....NOTHING COMPARES TO THE BGE
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  • Big'un
    Big'un Posts: 5,909
    I think it looks pretty cool. I see some shortcomings about the actual depth of flavor; but if you started the food in the egg and then finished in the orion, it might be good marriage.
    I'd like to try one for a weekend!
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