I'm a big fan of Brendan Koerner's "The Goods" column in the New York Times Sunday business section. Yesterday he wrote about a newfangled outdoor cooker, the Orion. Here's how he described it: "a cylindrical, stainless steel gadget that resembles something out of the Apollo space program. Powered by charcoal, the Orion envelops meats in waves of hot air, also known as convection currents."
According to its inventor, Christian Fitzgerald, "This not only eliminates the need for turning but also preserves juiciness and reduces cooking times. He estimates, for example, that the Orion can cook a 20-pound turkey in two and a half hours, and six racks of baby back ribs in 75 minutes."
Here's my question: Does the Orion make anything crisp on the outside? I, for one, need that crisp, crusty exterior on my meat.