Orion Cooker Charcoal Saving Mod And Improved Tender Rib Cooking
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- This video shows a little modification that I made for my Orion Cooker that both saves charcoal, as well as cooks a bit slower (and so results in a more tender meat).
EDIT: June 2015 - I created another video using a similar technique and got reaaaly fall off the bone result, and with about a half-a-bag of standard (not match-light) charcoal. • The Perfect Orion Cook...
The recommended cook time for three racks of ribs in the Orion Cooker is 70 minutes. That is with a full bag (12.5 lb) of charcoal. The resulting ribs come out so that you need to chew the meat off of the bone. In other words, it cooks too hot and too fast, IMHO. Because the standard method had this result, I decided to try to make a modification to move towards a bit slower and a bit lower (temperature).
For $4, I bought a steel HVAC duct and cut it so that the entire ring of the Orion did not need to be filled with charcoal. In the video, I monitor the temperature of the inside of the Orion, as well as the ribs that I'm cooking to make sure that the heat is sufficient to cook the meat.
I show you the result: fairly clean bones (after I ate the ribs). This technique, as shown, is not perfect yet, but it is much better than the 70 minute "hot cook" that is in the Orion manual. When I say "better", I mean that the meat comes off the bone much easier and the meat is more tender.
2 things...First, if you remove the membrane off the inside of the ribs it will allow heat and smoke to get to both sides, thereby creating a more tender rib. Second, pull at the allotted time and wrap in foil and let sit for about 20-30 min. This will complete the process and allow the juices to redistribute to the meat.
Yes Bob, I do usually remove the membrane. Resting is a good idea and they certainly continue to cook a little bit more.
For everyone who's thinking of trying this, you can get the same effect by setting 6-8 bricks on end spaced evenly around the fire ring. Does the same thing with a whole lot less work as long as you have the bricks. Credit to you sengsational1 for the idea. I used bricks since I had a bunch and sheet metal was scarce. Any fired masonry product would do, the temp is so low that thermal shock is near zero. I cut my bricks in half so they slide in perfectly. They even have some space underneath for airflow. One thing to remember is to place your smoking chips adjacent to the hot sections. The wall that the brick touches is not cold, but not as hot obviously. It actually convinced me that I was using too many chips before, because half the chips had the same taste.
Good idea Castloader!
I always cook my ribs for an hour and 45 minutes to an hour and 50 minutes on the Orion cooker. And then I let them rest in tinfoil for 30 minutes. They are SO tender.
The rest is a good idea. I never tried that.
Great Idea, I am going to do the same thing. Nice job on the video
+Grant Jones I've got another video now where I do one better...I added propane to the ring th-cam.com/video/1755i4NKyWM/w-d-xo.html
Good idea on this video. I got an Orion cooker earlier this year and have cooked ribs twice. First time using the"Orion" recipe(1 hr, 15 min) second time saw a recipe using 1hr 30 min. Full load of charcoal both times. First time results were okay much more tender than this time( 1hr 30min). Ended up throwing out leftovers. I get that the whole idea of the cooker is for efficiency, but my results so far lead me to look for other solutions and I'm just a little bit lazy. Thats why I got the cooker in the first place. I don't want to give up on this cooker yet. I want to cook things I want to eat and cook them well. sengsationa1, this is a great idea and will pursue until I get results I'm looking for. Thank you for the idea!!!
Jim, Keep looking on my channel for the propane modification th-cam.com/video/w_vKxusyznQ/w-d-xo.html It's more trouble to build, but it's quite effective. Also, my latest Orion related "invention": th-cam.com/video/foqKxllBjFM/w-d-xo.html
+Neil Graham, I hear you on the longer cook time. I was originally worried that the ribs would dry-out, but there's a recipe on America's Test Kitchen where they put them in (I think) a 300 degree oven for many hours, and so of course that's the temperature of the meat, yet they come out tender. So I'm going to go longer than this video says in the future. And I'm also not going to use the rib hangers, instead just lay them on the racks.
I've done a similar mod using cut and bent foil pans, two for a dollar, dollar general. If you let the meat stay on too long it will be so tender it will fall off into the drip pan.
Yes Terry, I've quit using rib hangers because the meat just falls to the bottom. I cut the ribs into 6 inch sections and pile them on the grates. But yes, longer cooks make the food so tender and yummy!
I do a couple of racks every week for my lunches during the week, and dinners. I usually fill both, the top and the bottom ring completely, almost to overflowing. It takes just about 3&1/2 hours for it to die down on the temp. The ribs fall off the bone! So, USE the racks, yes, all three. Then get your grill going as well to caramelize some sauce on them. Everyone I've ever given ribs to say they are the best ever. Now the only problem I have is the lack of a pink ring. I've heard a certain kind of salt will do it, but I don't know?
+The VDub Guy Can't say about the pink ring. I know what you're talking about, but it seems that would come with a "dryer" cook than the Orion manages. But get back to us if you figure out the magic formula.
That is an interesting mod. Two of my complaints about the Orion is the amount of coals it takes, and how the ribs aren't that fall off the bone. I guess you can't have them be too fall off the bone, other wise they wouldn't stay on the hangers!
What if you wrap them in foil a few times and put them in a cooler afterwards? The forum guys say 2h 2:15hr with a full load of charcoal makes them a lot better.
www.theorioncooker.com/community/forumrw/#/discussion/4690/my-ribs-always-disappointing
Good idea will have to try
Thomas, Later on, I came up with an even better way to save on charcoal...fire it with propane. See it here: th-cam.com/video/w_vKxusyznQ/w-d-xo.html
Here is an update on the long cooking method. I used chicken, but I'm sure it would work with ribs (that you've cut and placed on the grates, since they'd fall if you used the hangers). You do what I do in the video, but when the temperature starts to fall, you load and light another 4 batches of charcoal in the rings, and add a few coals to the top. If you add coals on top of already burned coals, the result is not very good...they don't burn well due to being smothered by ashes. By doing the mod in the video, the new coals in the ring have no ash to contend with.
The reason why they are not as tender as you want is because you cut them on the grill. You should wrap them with aluminum foil and put them in a cooler or wrap with either a towel or blanket for at least 10 to 30 minutes.
+Chris Juarez, The ribs might keep cooking due to their internal temperature if I did the "rest" you suggest. I'm not sure grilling had much to do with it because that was primarily to get the outside sauce caramelized; they weren't on there long enough to affect the internal temperature.
wrap in aluminum foil with a 1/4 cup apple juice and put on grill at 300 heat , 10 min each side, then remove aluminum foil put bbq sauce and char.
if you want them to melt in your mouth put them in a pressure cooker period after the orin smoker.try that.
That would probably work. The Orion for the smoke flavor, and the pressure cooker for the tenderness. I've actually moved on from this technique and have my Orion fired by propane now, so can get very long and low cooks: th-cam.com/video/w_vKxusyznQ/w-d-xo.html
Hmmmm. I just got one of these and I haven't tried it yet. I thought the whole purpose of this thing was to get the meat done faster. If I want to cook slower, I'd put it one my Big Green Egg or a bullet smoker.
Yeah, they do brag on how fast it cooks, but also the "set and forget" aspect is a selling point as well. Using charcoal or propane, it cooks the same speed, it's just that by the time the coals run down the meat isn't as tender as some of us like. So having the ability to cook longer without monkeying around with hot coals (which I have tried before), is convenient. I've not got any experience with other smokers, but like that the Orion has heating fuel separate from flavoring agent.
sengsationa1 One of the reasons I purchased this device is so that I can easily transport it to and from cookouts. My big green egg weighs over 150 pounds. It is not easily transportable. Nor would I want to take it anywhere. This device takes up less space than a Weber grill. I was also intrigued by the cook time. In fact, my big green egg cokes like a convection oven because I have a plate setter in it.
I never thought I'd be using lighter fluid or match light charcoal again.
I can tell you that it is everything you want for a slow but fast cooker and easy to transport. I have cooked ribs 2 times now in mine and it is so easy to do. I wouldn't mess with any modifications at all, just follow the directions, and cook until the meat detaches from the bone and you won't be disappointed. Frist cook, I cooked 3 racks, second I cooked 6 racks, no chips inside for smoke and just oiled and dry rubbed, sauced after in foil.........BOMB ASS ribs they all said at my gathering. You can adjust the time and of course cooking to temperature is more important. Season however you want and just enjoy. For real how much does charcoal cost and why would you use any accelerants??? Use a charcoal chimney, super easy and cleaner
It's long. If you get bored, skip to 7:00, or even 9:00.
I cook all my pork to 145. I tried ribs on my Orion but cooks to fast for me. Thanks for the idea tho.
Yes, The standard approach on the Orion cooks ribs too fast!! More KC style, not my favorite way.
black smoke from chips after 1 hour or 30 mins is the meat killer for me ,i made some exit holes
Hmm. I never thought of that. I HAVE had meat that was "too smokey", but I just started cutting back on the number of chips I put in there.
Have you tried wrapping the ribs in foil or a towel and placeing them in a cooler for 30mins after the Orion?
TerriAnne Boyle That sounds like a good idea...give them time to cook some more. This weekend I'm going to be doing another rib cook, but this time I'm going to go start the same way as this video, but when that charcoal starts running out, I'm going to light 4 more little bunches, and let it cook a lot longer. I'm not going to use the rib hangers, because these ribs are going to be super tender I think!
i think you over cooked them you should have pulled them at 198-200 and sauced them if you wat sauce then wraped them in foil for 30 min to an hr
Thanks for the suggestion. I might tweak the process next time.
I've never had chewy ribs cooking them instructed maybe you should buy a smoker. "WOW"
How did you get the electric heat probe in the cooker? Is there enough room to just run it out of the seam between the lid and the base?
Ah, sorry, I didn't show that in the video. There are three rib hanger "things", each having 2 bolts. I removed one of those bolts and slipped the probe through that hole.
So simple, thanks!
what size duct? 6"?
Yes, that's an oversight on my part. Should have said 6".
What did you use to cut the duct?
I think we used an angle grinder with a composite blade.
doe doe u dont have enough heat
+Lebo Holmes I agree, Load it, light it and leave it.
+Joe Bucci I like to cook other meats that way for convenience. Ribs, I'd rather half load it, light it, wait 1.5 hours, second half load it, then leave it for another couple hours. But it's all about what kind of ribs you like and how much effort and charcoal you want to expend.
For fucks sake. Use the cooker for what it does.
It's a free country Daniel! If you don't like a hack that saves charcoal, nobody's going to care. I'm not sure if you caught it, but I went one step farther and eliminated charcoal from the ring all together by building a propane burner! th-cam.com/video/w_vKxusyznQ/w-d-xo.html
sengsationa1 Propane makes good sense. For now I've been using a 55 gal drum to make lump coal.
That is so cool! I know nothing about that, but have thought about it. Need to watch some TH-cams on that topic.
Your lost ... jus sayin dude, all the best
+hazman440 I don't get your meaning. You mean that if I like to cook ribs longer while spending less on charcoal I'm lost? You need an apostrophe, by the way. It would be "you're lost", I think. And I very well might be lost. I make no claims to being "not lost". Lost might be a place where I would find much joy.
Suggestion: get the ribs to about 190-195, test for tenderness with a toothpick between the bones, after glazing, let the ribs rest for at least 20-30 minutes loosely wrapped in foil