Haven’t tried any veggies, will give the onion a try, how long do you cook it and what do you cook along side it (above, below, whatever).
Put the onions - skin on - on the upper rack about halfway through your dead varmint's cooking time. Yeah, yeah, I know they say to leave the top on for the entire cooking cycle. Bullshit. I do it all the time. It only takes an extra 10 minutes or so to get the convection back up to a full head of steam. Maybe another 30 minutes until they're done, depending on their number and diameter. Onions, roasted and smoked, served on the side of whatever fauna gave it's life to satisfy the caveman in you. As soon as they're ripe enough, I plan on doing some whole, unpeeled, unseeded red bell peppers and Roma tomatoes out of my garden like that, too. Imagine the aroma, the taste, the texture, of a hand-picked, garden-fresh Roma tomato or a sweet red bell pepper that has just been roasted under high heat with a thick, sweet cloud of smoking hickory chips. Mmmmm-mmmm.......it does take a little trial and error with an Orion, due to the method of cooking, but it's worth the final product. And you lock in all the native nutrients that way, too. Screw the planet - you're eatin' good, and eatin' healthy. LOL
