Meat Doness Table

Veal, lamb and beef:

Medium Rare 145 degrees
Medium 160 degrees
Well Done 170 degrees


Medium 145 degrees
Well Done 170 degrees


180 degrees

  • Christian Fitzgerald

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 & ribs
  • LEMON WOOD CHIPS -  Use with salmon, turkey, chicken and pork
  • MAPLE WOOD CHIPS - Use with turkey, chicken, pork when smoking brisket or ribs
  • MESQUITE WOOD CHIPS - Use with beef
  • PEACH WOOD CHIPS - Use with, pork and chicken
  • PEAR WOOD CHIPS -  Use with pork, turkey and chicken
  • PECAN WOOD CHIPS -  Use with pork
  • Christian Fitzgerald

Bru’s 2-Meat - Turkey n Pork


Jeff Brubaker Hamler, OH


  • 12 lb Turkey
  • 5 lb Pork Loin (cut into 2 chunks)
  • Lawry’s Seasoned Salt
  • Garlic
  • Salt
  • Tony Chachere’s Cajun Seasoning
  • Paprika


  1. Coat both the Turkey and the Pork Loin with all 3 seasonings.
  2. Sprinkle Paprika inside the Turkey cavity.
  3. Add wood chips between cooking cylinder and drip pan. (I used mesquite wood chips first time and on another occasion used apple wood chips. Both worked great.)
  4. Place the Turkey on the Poultry Post and stand it inside the Orion Cooker.
  5. Place 1 chunk of the Pork Loin on the middle rack and the other chunk on the top rack.
  6. Add charcoal to both the upper and lower charcoal rings.
  7. Light and come back in 2 hours.

Additional Comments:

Check both meats for doneness with thermometer. (I used a remote thermometer in the Pork Loin and fed it through one of the screw holes for the rib hanger receptacles. When I removed the meat at 2 hours, the temperature was 125 degrees. Before serving, I put both type of 23 WARNING: USING THE COOKER INDOORS CAN CAUSE CARBON MONOXIDE POISONING! DO NOT LIGHT COOKER NEAR ANY FLAMMABLE OBJECT! meats in pre-warmed crock pots, sealed them with tin foil and let set for an hour on warm before carving.)

    Alder Chicken Halves


    David Dawkins Fayetteville, NC


    • 3-4 lb Whole Chicken
    • Orion’s Dry Rub
    • Salt


    1. Take whole chicken out of package.
    2. Rinse thoroughly.
    3. With cutlery shears, cut whole chicken in half so there will be a breast on each half.
    4. Place the two halves in a large pot.
    5. Fill with cold water and pour in a cup of salt.
    6. Add ice cubes to water (1 layer of ice cubes on top of water).
    7. Place in refrigerator for two hours prior to cooking.
    8. Remove chicken halves from water and pat dry with paper towel.
    9. Sprinkle Orion’s Dry Rub evenly over each half.
    10. Place Alder chips between cooking cylinder and drip pan.
    11. Place cooking grate in cooking cylinder.
    12. Place chicken halves cut side down on cooking grate.
    13. Place instant light charcoal around upper and lower charcoal rings.
    14. Place the lid on the cooking cylinder.
    15. Light and come back in 1 hour and 10 minutes. Check meat for doneness. 
    • Christian Fitzgerald
    • Tags: Chicken

    “DUSTY’S” Smokehouse Pork Chops

    Wise Dusty Bowie , MD
    • Six 2-2-1/4” Thick Loin or Center Cut Bone-in Pork Chops
    • Preferred Wood Chips (such as apple)
    • Preferred Pork Dry Rub
    1. Dissolve 1/3 cup of pork rub in 1 gallon of water and brine chops for 2 hours.
    2. Remove chops and pat dry with paper towels.
    3. Rub chops all over with preferred pork rub, cover with plastic wrap, and bring to room temperature.
    4. In the meantime, fire up your Orion Cooker with your preferred wood chips, and wait until the chips are really smoking before adding the chops to the cooker.
    5. Place the chops bone side down on the racks and smoke to 135 to 140 degrees (check after 35 minutes).
    6. Remove, cover, let the chops rest for 20-25 minutes and ENJOY. 
    • Christian Fitzgerald
    • Tags: Pork

    White Wine Pork Chops


    Chip Adair Atlanta, GA


    • Four 1.5” Cut Boneless Pork Chops
    • 2 tsp Salt
    • 2 tsp Garlic Powder
    • 2 tsp Onion Powder
    • 4 cups White Wine


    1. Place the 4 pork chops in a large zip lock bag.
    2. Pour white wine, salt, garlic powder and onion powder in bag with pork chops.
    3. Marinate in refrigerator for 3 hours prior to cooking.
    4. Remove pork chops from bag and place on plate.
    5. Drizzle marinade on either side of pork chop. Save half of marinade for drip pan.
    6. Place apple chips between drip pan and cooking cylinder.
    7. Pour half of the marinade in the drip pan (the drip pan will already be in the cooking cylinder).
    8. Place cooking grate inside of cooking cylinder.
    9. Place 4 pork chops on cooking grate.
    10. Add charcoal to both the top and bottom charcoal ring.
    11. Light and come back in 35-40 minutes. Check meat for doneness.

    Additional Notes:

    For more of a smoke flavor, place chips between the drip pan and cooking cylinder. Without lid on cylinder, light coals in lower charcoal ring. Check cooking cylinder after about 15 minutes. When the chips begin to smoke, place chops on cooking grate. Place lid on cooking cylinder and light the unlit coals in the upper charcoal ring. The chops will be done in 35-40 minutes. Check meat for doneness. 

    • Christian Fitzgerald
    • Tags: Pork