Contributor:
Jeff Brubaker Hamler, OH
Jeff Brubaker Hamler, OH
Ingredients:
12 lb Turkey
5 lb Pork Loin (cut into 2 chunks)
Lawry’s Seasoned Salt
Garlic
Salt
Tony Chachere’s Cajun Seasoning
Paprika
Instructions:
Coat both the Turkey and the Pork Loin with all 3 seasonings.
Sprinkle Paprika inside the Turkey cavity.
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.)
Place the Turkey on the Poultry Post and stand it inside the Orion Cooker.
Place 1 chunk of the Pork Loin on the middle rack and the other chunk on the top rack.
Add charcoal to both the upper and lower charcoal rings.
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.)