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The Good One smoker is one of the top competition smokers on the circuit. This one, the Open Range, is the smallest of these smokers.
Follow the About.com link to the review.
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June 27th, 2008 is when this was written and posted in BBQ Facts, Smoking | No Comments »
An independent test program was conducted to examine the performance of the Marshall Model Good One Smoker. Over the course of about two months, several tests were performed to measure the operating temperatures of the smoker under various conditions. The tests have proven sufficient for determining the performance of the smoker.
final-report-marshall.pdf
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May 21st, 2008 is when this was written and posted in BBQ Facts | No Comments »
8-time American Royal Grand Champion Chris Marks gives a Pork rib smoking class at Backyard Bash BBQ Headquarters in Parkville,Missouri.
Chris teaches his classes on a Good-One Smoker/Grills which are provided by Ace of Hearts BBQ. Watch the video here
Permanent link to this post (39 words, estimated 9 secs reading time)
May 11th, 2008 is when this was written and posted in BBQ Facts, Cooking Tips, Pictures, Smoking | No Comments »
Good-One Marshall Smoker Grill
Wichita Kansas
Rib,Tenderloin,Chicken,Sausage and Salmon
Topeka, Kansas
Meatloaf,Loin and Chicken Wings
Atlanta Georgia
Pork Ribs, Beef Ribs and Sausage
Albuquerque, New Mexico
Rib, Chicken, Tenderloin
Des Monies, Iowa
Ribs,Turkey Breast,Flat Iron Steaks,Sausage and Chicken
Crystal Lake Illinois
(36) Chicken Thighs and (50) Chicken Legs
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May 7th, 2008 is when this was written and posted in BBQ Facts, Pictures | 1 Comment »
The Good-One Open Range
Sausage, Turkey Breast, Split Chicken in Wichita
with optional full Top Rack
Ribs, and Beer Can Chicken In Atlanta
with optional 5 Slab Rib Rack
2 - 25 lb Turkeys in Albuquerque, New Mexico
(2) 7LB Pork Butts (1) 10 lb Brisket and (3) Slabs of ribs,
Independence, Missouri
(2) Pineapples, 1- ham and sausage, Albuquerque, New Mexico
Tuna, Salmon and Mushroom and Beef Shishish-Kobob
Kansas City, Missouri
This is a preview of Pictures of Good-One Open Range Smoker/Grills in Action . Read the full post (132 words, 11 images, estimated 32 secs reading time)
April 22nd, 2008 is when this was written and posted in BBQ Facts, Pictures | 1 Comment »
8-time American Royal Grand Champion Chris Marks gives a smoking class at Backyard Bash BBQ Headquarters in Parkville,Missouri.
Chris teaches his classes on a Good-One Smoker/Grills which are provided by Ace of Hearts BBQ. Watch the video here…
Permanent link to this post (39 words, estimated 9 secs reading time)
March 30th, 2008 is when this was written and posted in BBQ Facts, Cooking Tips, Smoking | No Comments »
An independent test program was conducted to examine the performance of the Open Range Model Good One Smoker. Over the course of about two months, several tests were performed to measure the operating temperatures of the smoker under various conditions. The tests have proven sufficient for determining the performance of the smoker
final-report-open-range.pdf
Permanent link to this post (52 words, 1 image, estimated 12 secs reading time)
March 27th, 2008 is when this was written and posted in BBQ Facts | No Comments »
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Wood
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Characteristics
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Best With
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Oak
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A heavy smoke flavor. Any oak will do. The second most popular smoking wood. |
Red meat, pork, fish, and some wild game. |
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Hickory
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Strong, smoky taste. The most common smoking wood. |
Good with any meat |
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Mesquite
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Sweet, light taste. |
Great with all meats. Especially good with ribs, lamb, and vegetables. |
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Pecan
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Nice taste. Lighter than hickory. |
Good with almost anything. |
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Apple
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Sweet, fruity smoke taste. |
Beef, poultry, wild game, pork |
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Acadia
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Similar to mesquite, but not as strong. |
Most meats. Most vegetables. Good with beef. |
This is a preview of BBQ Smoking Woods and the meats they compliment . Read the full post (197 words, estimated 47 secs reading time)
March 24th, 2008 is when this was written and posted in BBQ Facts | No Comments »
Safe Cooking Temperatures
Measured with a food thermometer
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Ground Meat & Meat Mixtures
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| Beef, Pork, Veal, Lamb |
160° F |
| Turkey, Chicken |
165° F |
| Fresh Beef, Veal Lamb |
| Medium Rare |
145° F |
| Medium |
160° F |
| Well Done |
170° F |
| Poultry |
| Chicken & Turkey, whole |
165° F |
| Poultry Parts |
165° F |
| Duck & Goose |
165° F |
| Stuffing (cooked alone or in bird) |
165° F |
| Fresh Pork |
| Medium |
160° F |
March 21st, 2008 is when this was written and posted in BBQ Facts | No Comments »
- Cost: A smoker should be a long term investment. As a general rule, buy the best smoker you can afford and justify. Here are some considerations.
- Fuel:
- If you just don’t have time to maintain a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You will sacrifice the authentic wood smoke flavor and the feeling of pride and accomplishment derived from managing a fire properly for a long time to produce outstanding barbecue.
March 13th, 2008 is when this was written and posted in BBQ Facts, Smoking | No Comments »
A variety of sources on the Internet indicate that all the woods listed below are suitable for smoking most any type of meat, poultry, or fish. The most popular and widely available smoke woods are oak, hickory, pecan, apple, cherry, and alder.Woods to Avoid
Cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, osage orange and sycamore are not suitable for smoking. When in doubt about a particular smoke wood, play it safe–don’t use it until you confirm with a reliable source that it’s OK for use in barbecuing.
This is a preview of Flavor Woods 101 - Appropriate Smoke Woods . Read the full post (799 words, estimated 3:12 mins reading time)
March 11th, 2008 is when this was written and posted in BBQ Facts, Cooking Tips, Smoking | No Comments »
Good-One Natural Hardwood Lump Charcoal contains chunks of kiln-fired Pecan, Hickory and Oak trees harvested from Central Missouri hardwood forests.
Why cook with Good-One Natural Hardwood Lump Charcoal?
It’s fast.
Good-One Natural Hardwood Lump Charcoal lights in half the time of ordinary briquet’s. It’s only 10 minutes from lighting to 900-degree cooking.
It tastes great.
Good-One Natural Hardwood Lump Charcoal burns hotter and drier, caramelizing the natural sugars in food and sealing in flavor and moisture.
It’s healthful for you and the environment.
Compare the difference:
Good-One Natural Hardwood Lump Charcoal Composition: 100% natural Pecan Hickory and Oak charcoal for pure wood-grilled flavor.
This is a preview of The Good-One Natural Hardwood Lump Charcoal . Read the full post (167 words, estimated 40 secs reading time)
March 7th, 2008 is when this was written and posted in BBQ Facts | No Comments »
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