Current Feed Content from 4 Sep 08 09:36
Pictures of Good-One TrailBoss Trailer Smoker/Grills in Action
Tue, 05 Aug 2008 16:44:30 +0000TrailBoss Trialer Smoker 175 LB Whole Hog Topeka, Kansas TrialBoss (18) Full Pork Butts and 18 slabs of Pork Spare Ribs Fort Dodge, IowaPictures of Good-One Rodeo/ChuckWagon Smoker/Grills in Action
Mon, 14 Jul 2008 02:25:04 +0000The Good-One Rodeo/ChuckWagon Smoker Grill in Action. Pork Spare Ribs/Brisket/Pork Butts Appelton Wisconsin With Optional Front Shelf and Stainless insert. Overland Park Kansas 60 LB Whole Hog Atlanta Georga 17- 10lb Full Briskets Albuquerque New Mexico (6) - 9 Pound Pork Butts and (4) - 15 LB Packer Briskets St Louis, Missouri Pork Steak on the Lone [...]The Good-One Open Range Review on About.Com
Fri, 27 Jun 2008 13:58:41 +0000The 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.Good-One Marshall Perfomance Testing
Wed, 21 May 2008 13:22:17 +0000An 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.pdfBBQ Ribs Smoking Class Video
Sun, 11 May 2008 22:43:15 +00008-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 herePictures of Good-One Marshall Smoker/Grills in Action
Wed, 07 May 2008 14:43:27 +0000Good-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 [...]Pictures of Good-One Open Range Smoker/Grills in Action
Tue, 22 Apr 2008 16:20:06 +0000The Good-One Open Range (3) Pork Butts 21 # St Louis, Missouri 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 [...]BBQ Brisket & Butt Smoking Class Video
Sun, 30 Mar 2008 13:41:09 +00008-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…Good-One Open Range Model 30 Perfomance Testing
Thu, 27 Mar 2008 18:50:35 +0000An 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.pdfBBQ Smoking Woods and the meats they compliment
Mon, 24 Mar 2008 13:20:06 +0000Wood Characteristics Best With Oak A heavy smoke flavor. Any oak will do. The second most popular smoking wood. Red meat, pork, fish, and some wild game. Hickory Strong, smoky taste. The most common smoking wood. Good with any meat Mesquite Sweet, light taste. Great with all meats. Especially good with ribs, lamb, and vegetables. Pecan Nice taste. Lighter than hickory. Good with almost anything. Apple Sweet, fruity smoke taste. Beef, poultry, [...]Food Safety Tips for Smoking/Grillling
Fri, 21 Mar 2008 18:45:07 +0000Food Safty Tips and Tempatures Measured with a food thermometer Ground Meat & Meat Mixtures 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 Well Done 170° F Ham Fresh (raw) 160° F Pre-cooked (to reheat) 140° F Seafood Fin fish 145° F [...]BBQ Smoking Taboos
Mon, 17 Mar 2008 15:41:38 +0000DON’T'S: Please don’t confuse it with Grilling - This is one of those rookie things that always separate “hard-core” barbecue enthusiasts from the uneducated public. Remember, grilling is a quick, hot fling you have with [...]Top 10 BBQ Mistakes by Novices
Sat, 15 Mar 2008 15:29:26 +0000Being in too big of a hurry. Barbecue takes time and patience. You can’t rush it. Figure 1 to 1 1/2 hours per pound for most meats. If you’re tending a wood-burning smoker, figure on adding fuel every 30-45 minutes. Opening the lid to peek too often. This lets out the heat and the smoker will [...]How to Choose a Smoker
Thu, 13 Mar 2008 17:21:37 +0000Cost: 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 [...]Flavor Woods 101 - Appropriate Smoke Woods
Tue, 11 Mar 2008 22:10:13 +0000A 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 [...]The Good-One Natural Hardwood Lump Charcoal
Fri, 07 Mar 2008 18:31:40 +0000Good-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 [...]
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