To find recipes, replacement parts and accesories, or participate in Orion’s online community visit: www.theorioncooker.com Moist, Tender Meat • No Flame-Ups • Low Cooking Maintenance The Orion Cooker is a meat smoker and convection cooker that produces moist tender meat in less time than a traditional bbq smoker. Orion Outdoors • PO BOX 250401 • Atlanta, GA 30325 sales@theorioncooker.
Share the Orion Experience with friends. Visit us online: www.theorioncooker.com Orion Cooker www.TheOrionCooker.com 1 (866) 891-3663 Orion Cooker www.TheOrionCooker.com 1 (866) 891-3663 Orion Cooker www.TheOrionCooker.com 1 (866) 891-3663 Orion Cooker www.TheOrionCooker.
! WARNING r ! r FOR OUTDOOR USE ONLY. Carbon Monoxide Hazard. Never use indoors (home, garage, enclosed porch, tent). While in use, keep the cooker away from buildings, garages, flammable materials, flammable fluids and automobiles. Do not leave unit unattended at any time while in use. ! WARNING r ! r Failure to follow these instructions could result in death, serious injury and/ or property loss.
• llow coals to burn out completely and let the ashes cool for 48 hours A before disposing of them. • ispose of cold ashes by wrapping them in heavy-duty aluminum foil and D putting them in a non-combustible container. Be sure there are no other combustible materials in or near the container.
Dear Valued Customer: Thank you for purchasing the Orion Cooker ®. You will find the Orion Cooker will indeed make you a backyard BBQ King! Now, it is possible to have the moist, tender product you long for at a fraction of the time and effort. The Orion Cooker provides enough diversity to conquer any cooking situation. Hang six racks of baby back ribs on the rib hangers, cook a moist turkey on the poultry stand or cook a salmon filet on one of the three cooking grates.
Table of Contents Page # Orion Cooker® Assembly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Accessory Assembly Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Items Needed to Cook on the Orion Cooker . . . . . . . . . . . . . . . . . . . . . . . 10 General Cooking Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 General Cooking Instructions Displayed . . . . . . . . . . . . . . . . . . . . . . . . . .
Orion Cooker® Assembly: Please read all instructions and warnings before assembly.
Step 1: Attach Legs 1. Align the two holes of the legs (D) with the two holes on the metal strips located underneath the lower charcoal ring. 2. Place screw (F) in aligned holes and tighten using a Phillips head screwdriver. 3. Repeat steps 1 and 2 for remaining legs. (F) (D) Step 2: (H) Attach “U” Brackets 1. Align the hole at the top of the “U” bracket (I) with the hole in the center of the cooking cylinder and slide one screw (F) through the aligned holes. (F) (G) (I) 2.
(A) Step 3: Attach Rib Receptacles 1. Align the two holes of the Rib Receptacle (A) with the top two holes in the cooking cylinder and slide two screws (F) through the aligned holes. 2. Place washer (H) and nut (G) over screw on the inside of the cooking cylinder. Tighten nut (G) using Crescent wrench and Phillips head screwdriver. 3. Repeat steps 1 and 2 for remaining Rib Receptacles.
Accessory Assembly Options 3 Cooking Grates: Roasts, small chickens, pork tenderloins, pork chops, chicken wings, chicken halves/parts, fish filet and seafood—Grates are removable and can be used individually to accommodate larger cuts of meat or can be used together to accommodate large quantities. 3 Rib Hangers: Ribs—Remove all cooking grates. With a knife, pierce ribs between the 2nd and 3rd bone on the wide end of the rack. Hang ribs vertically by sliding rib hanger through the opening.
Items Needed to Cook on the Orion Cooker® • 2.5 lb bag of instant light charcoal briquettes. Note: For smaller cuts of 1 meat or smaller quantities of food, less charcoal can be used. When less charcoal is used, make sure that the briquettes in the lower charcoal ring are touching the cooking cylinder. When using less charcoal, cooking times will be extended. • ptional: Wood chips. Wood chips add extra color and flavor to the O meat product.
Trust our general cook times. Do not check before designated time. If the lid is removed the convection current will be lost and cook times will increase. Remember—LOAD, LIGHT, EAT!! Always use a meat thermometer to check doneness. General Cooking Instructions Displayed STEP 1: LOAD 1. Load the Orion Cooker® with ribs, turkey, chicken, seafood, etc. 2. Place charcoal in both the top and bottom rings. 3. Wood chips can also be added to the cooking chamber if a smoke flavor is desired.
STEP 2: LIGHT 1. ight the charcoal in both of L the charcoal rings. 2. ince charcoal is the only heat S source, you don’t have to worry about any unhealthy fatty oils or hot, messy spills. 3. 100% indirect heat prevents carcinogens associated with direct charcoal heat. STEP 3: EAT 1. After lighting the charcoal, let the Orion Cooker do the rest of the work. 2.
General Cooking Guide Product Weight Cook Time* Chicken 3-4 lb 7 min per pound Whole Turkey 20 lb 2 hours 15 min (7 min per pound) Whole Turkey 15 lb 1 hour 45 min (7 min per pound) Prime Rib 7-8 lb 1 hour 30 min (10-12 min per pound. 10 min per pound for boneless. 12 min per pound for bone-in, for medium rare or 145 degrees) Beef Brisket 6-7 lb 30 min per pound. When cooking multiple flats, take the largest flat and multiply by 30 min per pound.
Recipes Looking for mouth-watering ideas of what to make on your Orion Cooker®? Try out one of the recommended treats listed below! Or, if you have a recipe you would like to recommend to other Orion Cooker owners, submit them online to sales@theorioncooker.com. ————————————————————————————————————————————————— Boston Butt 6-8 lb Boston Butt Salt Orion’s Pork and Poultry Rub Rub meat with Orion’s Pork and Poultry Rub. Place the meat on the bottom cooking grate inside of the cooker.
Beef Brisket 4-5 lb Brisket Dr. Pepper (not diet) Apple Cider Vinegar 4 Tbsp Brown Sugar Garlic Powder Worcestershire Sauce Soy Sauce 4 Strips of Bacon Poke holes in the brisket with a meat tenderizer. Then, place brisket in a zip-lock bag, add a 3-1 ratio of Dr. Pepper to Apple Cider Vinegar (enough to cover the brisket), 4 Tbsp of Brown Sugar, a little Garlic Powder, Worcestershire Sauce, and Soy Sauce. Seal the zip-lock bag, check it for leaks, and place bag in the fridge for 4-5 days.
Hush Yo’ Mouth Baby Back Ribs Baby Back Ribs (1-6 racks) 1 c Apple Cider Vinegar Orion’s Dry Rub 1 c Ketchup 5 Tbsp Mustard 1 tsp Cayenne Pepper 2 cloves Garlic Salt (to taste) Tabasco (to taste) Remove the ribs from the package, rinse and pat dry. Apply Orion’s Dry Rub evenly to the ribs. Affix the ribs to the rib hangers and place in the cooker. Then, fire up your Orion Cooker and cook for 1 hour and 15 minutes*, or until done. Best if cooked with cherry chips.
Great if cooked with apple or cherry chips, which add a splendid flavor and crispiness to the skin! Michael Fitzgerald West Palm Beach, FL ————————————————————————————————————————————————— Turkey 12 -20 lb Fresh Turkey Orion’s Pork and Poultry Rub Olive oil Wash turkey and pat dry. Rub skin with olive oil. Apply Orion’s Pork and Poultry Rub to skin of turkey. Place cherry or apple chips between the drip pan and the inside wall of the cooking cylinder.
Standing Rib Roast 7-8 lb Standing Rib Roast Lawry’s Seasoning™ Garlic Powder Fresh Black Pepper Apply Lawry’s™ evenly on all sides of the roast. Lightly sprinkle garlic powder on all sides. Use a pepper mill to distribute course fresh cracked pepper on all sides. Place drip pan in the bottom of the cooking cylinder. Place cooking grate on the middle level inside the cylinder. Place meat on the middle cooking grate. Place the lid on the cylinder.
Tequila Chicken Wings 20-40 Chicken Wings 1 pint Tequila 2 c Lime Juice 2 c Lemon Juice 2 Tbsp Salt 1 Tbsp Tabasco sauce Orion’s Pork and Poultry Rub Take wings out of package and wash with water. Dry with paper towel. Place selected amount of wings in large zip lock bag. Add tequila, lime juice, lemon juice, salt and Tabasco sauce to the chicken in the bag. Marinate for 6 hours. Remove the wings from the bag, pat dry and apply Orion’s Pork and Poultry Rub.
White Wine Pork Chops Four 1.5” Cut Boneless Pork Chops 2 tsp Garlic Powder 4 c White Wine 2 tsp Salt 2 tsp Onion Powder Place the 4 pork chops in a large zip lock bag. Pour white wine, salt, garlic powder and onion powder in bag with pork chops. 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.
liquid in the drip pan and cook to about 135 degrees internal temperature. This will be roughly 12 minutes per pound. Then, let the lamb rest about 25 minutes. Tom Damoulakis ————————————————————————————————————————————————— “DUSTY’S” Smokehouse — Pork Chops Six 2-2-1/4” Thick Loin or Center Cut Bone-in Pork Chops Preferred Wood Chips (such as apple) Preferred Pork Dry Rub Dissolve 1/3 cup of pork rub in 1 gallon of water and brine chops for 2 hours. Remove chops and pat dry with paper towels.
Caribbean Jerk Shrimp 25-50 Tail-on, Peeled/Deveined Shrimp (Colossal or extra large size works best for me) 1 bottle of KC Masterpiece Caribbean Jerk Marinade Wood chips (Since the shrimp cook fast, mesquite is best to get a real smoky flavor, but any wood can be used with good results) Place thawed and rinsed shrimp into a gallon size food storage bag. Pour entire bottle of marinade into bag. Refrigerate for 2 hours. Place wood chips in the Orion Cooker.
meats in pre-warmed crock pots, sealed them with tin foil and let set for an hour on warm before carving.) Jeff Brubaker Hamler, OH ————————————————————————————————————————————————— Bru’s 3-Meat (Turkey ‘n Pork ‘n Rib Roast) Three 2 lb Turkey Breasts One 5 lb Pork Loin (cut into 2 chunks) One 8 lb Rib Roast (not completely thawed) Lawry’s Seasoned Salt Garlic Salt Tony Chachere’s Cajun Seasoning Coat the Turkey, Pork Loin, and Rib Roast with all 3 seasonings.
Wood Chip Recommendations ALDER WOOD CHIPS . . . . . . Use with salmon APPLE WOOD CHIPS . . . . . . Use with poultry, pork sausage, pork and lamb APRICOT WOOD CHIPS . . . . Use with fish, shrimp, chicken, and pork CHERRY WOOD CHIPS . . . . Use with pork, chicken and turkey HICKORY WOOD CHIPS . . . Use with pork, turkey, chicken for smoking brisket and ribs LEMON WOOD CHIPS . . . . . Use with salmon, turkey, chicken and pork MAPLE WOOD CHIPS . . . . .
Frequently Asked Questions: 1. Are there any flames on the inside of the Orion Cooker®? o, the heat source comes from coals located at two areas on the outside of N the cooker. 2. What does the fire on the top of the cooker accomplish? he fire on the top is part of the patent pending cooking technology that T produces the convection current inside the cooking cylinder. 3. Do the handles on the lid get hot? o, the handles are made out of coiled steel which dissipates heat.
10. Do I need to soak wood chips prior to cooking/smoking? o the wood chips do not need to be soaked. The cooking cylinder is N completely enclosed so very little smoke will escape from the cylinder. The chips will not need to be replaced, they will last the duration of the cook. 11. Can you put liquid in the drip pan or does it have to stay dry? We only recommend adding liquid to the drip pan for beef briskets, fish and seafood.
NOTES: _________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________
NOTES: _________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________
Share the Orion Experience with friends. Visit us online: www.theorioncooker.com Orion Cooker www.TheOrionCooker.com 1 (866) 891-3663 Orion Cooker www.TheOrionCooker.com 1 (866) 891-3663 Orion Cooker www.TheOrionCooker.com 1 (866) 891-3663 Orion Cooker www.TheOrionCooker.
To find recipes, replacement parts and accesories, or participate in Orion’s online community visit: www.theorioncooker.com Moist, Tender Meat • No Flame-Ups • Low Cooking Maintenance The Orion Cooker is a meat smoker and convection cooker that produces moist tender meat in less time than a traditional bbq smoker. Orion Outdoors • PO BOX 250401 • Atlanta, GA 30325 sales@theorioncooker.
