Anyone Know Anything About Orion Cookers?

[kcquer]

Happened across this sight last night. Interesting claims on how quickly stuff cooks in this rig. Also the 2 fire system is a novel concept as well.

Has anyone cooked on one of these or seen one in action?

http://www.orioncooker.com/

 

[Trout_man22]

Never, however the wild turkey federation will endorse my old underwear if paid enough money.

 

[CharlieBeasley]

Sounds like an outdoor oven sponsored by BassPro? But it does look nice.

 

[chad]

It is pretty spiffy looking. I'm guessing that it's a "closed" system and probably higher heat than, say, 225 and depends on the steam for extra moisture. I'd be willing to try one out just to see how it works. Actually, if it has the moisture from the steam it would be a lot like a charcoal fired Alto-Shamm slow cook oven. I sure did some fine roast beef and prime rib in the Alto-Shamms at the restaurant!!

 

[rookiedad]

i tend to believe there might be a difference between food that was smoked all day and food that tastes AS IF it was smoked all day. i just switched from a gas grill with a tray of chips and chunks to a wsm and there is a big difference in the quality and smokiness of the food. also i think that only time (not any change in temperature or humidity) can work on the connective tissue of the tough cuts of meat that are usually smoked, but i guess only a trial run would tell for sure.
phil

 

[LDOJYD]

They seem a bitshy on how the thing works. Explains alot about putting things between the outside and the cook chamber. I would have questions regard coals touching the sides, etc...Fancy gadget but not to sure I trust...As mentioned, to cook fast means increase in temps and lack of flavor filtration through the meat...I will stick with my Bandara and Black Diamond!!!:grin:

 

[BBQ_MAFIA]

What does the thing cost?

 

[frognot]

What does the thing cost?

$149.99

http://www.basspro.com/servlet/catalog.TextId?hvarTextId=65493&hvarTarget=search&cmCat=SearchResults