Let's Talk BBQ
General => General Discussion & Topics => Product Reviews => Topic started by: Gunsmokers on April 25, 2016, 08:42:50 AM
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First off I'd like to thank Smoke for his prior review - it was inspiring for me to pull thr trigger on this cooker.
Here are some pics of it and it's first cooks:
Loading up (That's Pete, owner- Rockford Ace Hardware, MI - who sold it to me):
(http://i275.photobucket.com/albums/jj281/pagnew/Open%20Range%20load%201_zpsestbij50.png)
unboxed:
(http://i275.photobucket.com/albums/jj281/pagnew/unboxed_zpsurg4oqa4.jpg)
stuffed with things:
(http://i275.photobucket.com/albums/jj281/pagnew/unboxed_zpsxnk3p48t.jpg)
Nice 'USA made' Thermometer:
(http://i275.photobucket.com/albums/jj281/pagnew/USA%20thermo_zpslqr1fm2y.jpg)
Easy to follow instructions:
(http://i275.photobucket.com/albums/jj281/pagnew/instrucs_zpsm3md2nm4.jpg)
Assembled:
(http://i275.photobucket.com/albums/jj281/pagnew/good%20one%20assembled_zpsfuwofkgz.jpg)
Checked thickness - yup - 11 gauge as advertised:
(http://i275.photobucket.com/albums/jj281/pagnew/mik_zpsvxvao2vu.jpg)
That night I followed the 'curing' instructions with the veggie oil and did a dry run.
So Saturday night we decided in steak and corn:
(http://i275.photobucket.com/albums/jj281/pagnew/steaks%20Good%20One_zpsr4zqajrd.jpg)
Reverse seared and holding steady at 250° F
(http://i275.photobucket.com/albums/jj281/pagnew/Holding%20steady_zpsttzezwn6.jpg)
(http://i275.photobucket.com/albums/jj281/pagnew/Good%20one%20collage_zpsespgpglx.jpg)
finished the steaks with a nice sear on a cast iron skillet over the firebox:
(http://i275.photobucket.com/albums/jj281/pagnew/seared%20steaks_zpsigagyobf.jpg)
Sunday night we did a 'beer can' chicken.....
Before:
(http://i275.photobucket.com/albums/jj281/pagnew/smoked%20bird%20before_zpsqslk7y2m.jpg)
reversed the lid - nice feature:
(http://i275.photobucket.com/albums/jj281/pagnew/rev%20ersed%20lid_zpszg6gow6k.jpg)
After:
(http://i275.photobucket.com/albums/jj281/pagnew/smoked%20bird_zpsnrgvnngb.jpg)
gotta say - it was really good...and that smoked bacon's fat melted in the mouth ;D
(http://i275.photobucket.com/albums/jj281/pagnew/vittles_zpsyq9xaldn.jpg)
:)
~Gunsmokers~
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I'm drooling :P Wish IO had a little yardbird right now ;) ;) ;)
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Congrats on your new smoker and that food looks delicious!
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Congrats on your new smoker!
Nice work too!
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Congrats on your new smoker and that food looks delicious!
X2
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Somewhere The Smoke and Chris Marks are smiling.
This is hands down the best off-set smoker on the market. At first glance, it looks to small, but this patio model can hold some grub.
When doing long smokes and I get hungry, I will slip the grilling grate in and grill up a couple of brats while still smoking. 8)
I still would line the bottom of the fire-box with HD foil. Some ash still falls out of the new charcoal grate set up.
The best change they made was putting a border around the expanded metal grates. We got some pretty bad cuts off of the old design.
I sure hope you got the cover. It is beefy and will really protect your Open Range. When storing, I keep the spinners half way open and leave the damper wide open to let air circulate through the pit when not in use.
Congratulations!! It is always nice when my review can help somebody make a wise decision and be happy with their purchase :)
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Great looking grill smoker and some fine cooking on it!!! Don
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Man that looks great! :) Congrats on the new cooker! I'm jealous :D
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Man that looks great! :) Congrats on the new cooker! I'm jealous :D
X2! Sweet!
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Somewhere The Smoke and Chris Marks are smiling.
This is hands down the best off-set smoker on the market. At first glance, it looks to small, but this patio model can hold some grub.
When doing long smokes and I get hungry, I will slip the grilling grate in and grill up a couple of brats while still smoking. 8)
I still would line the bottom of the fire-box with HD foil. Some ash still falls out of the new charcoal grate set up.
The best change they made was putting a border around the expanded metal grates. We got some pretty bad cuts off of the old design.
I sure hope you got the cover. It is beefy and will really protect your Open Range. When storing, I keep the spinners half way open and leave the damper wide open to let air circulate through the pit when not in use.
Congratulations!! It is always nice when my review can help somebody make a wise decision and be happy with their purchase :)
Thanks again Smoke - here is a pic next to my tried-n-true Weber 22" kettle:
(http://i275.photobucket.com/albums/jj281/pagnew/weber%20and%20open%20range_zpsympfo4jd.jpg)
~Gunsmokers~
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I love the design of that smoker!
Great second review of it.
The food looks great!
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Wow that's a nice looking cooker right there !!!
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Cooked some wonderful steaks the other night:
The Good-One Open Range is a reverse sear dream!
(http://i275.photobucket.com/albums/jj281/pagnew/steaaaks_zpsox9ibpqk.png)
pulled from the smoker box at 110°F - and seared in the fire box...pulled at 125° F for about 10 min covered....final temp was 131°F
(http://i275.photobucket.com/albums/jj281/pagnew/searville_zps50af1anx.png)
Nice medium -rare throughout.
(http://i275.photobucket.com/albums/jj281/pagnew/Steak%20yay_zpsywlj24mx.png)
;D
~Gunsmokers~
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Gunsmokers, those steaks look delicious and cooked perfectly.
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Very Nice 8)
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Wow! Those steaks are so perfect!
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Great cooks coming of that new smoker/grill.
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That is a perfect steak
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That looks great. It's making me want to buy one but I already have too many grills and smokers as it is. Price is a little steep for me too. Anyway, enjoy that thing. It looks like everything cooked on it comes out great.
Wayne
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That is a perfect steak
X2
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I forgot to ask above, does the temperature gauge reflect the temp of both the lower charcoal box and the upper smoker box or just the upper box? If it doesn't reflect both, I wonder how much hotter the lower box would be and I'm surprised that they don't include a lower temp gauge for when You just want to direct grill something. Thanks.
Wayne
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Congrats on the new smoker/grill. It looks like you took to it pretty quickly.
Forget coming down I-75 to middle Georgia. I wanna come to your place to eat.
just sayin'...
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nice looking grub coming off that new toy.
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Heyya folks! Did my first brisket on my Open Range and it was righteous for Fathers Day. Took near 11 hours at 235°-250°f - no injection, no Jaccard, no crutch....very very happy how it turned out. My wife and daughter bought me a 4.5 lbs USDA brisket flat from Lobels....was feeling lazy so I tried a rub from Meat Church (pic below)...applyed it the night before.
(http://i275.photobucket.com/albums/jj281/pagnew/fathers%20day%20b_zps4vbjzejg.jpg)
(http://i275.photobucket.com/albums/jj281/pagnew/meat%20rub_zpsyff2zekc.jpg)
(http://i275.photobucket.com/albums/jj281/pagnew/bris%20fd_zpsewb7hknt.jpg)
(http://i275.photobucket.com/albums/jj281/pagnew/Lobels%20brisket_zpspc76mshw.jpg)
~Gunsmokers~
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WOW!!!! That slab of beef looks outstanding!!! :-)
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That is one beautiful brisket!
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Great Job!! The Holy Cow is a good "Franklin" inspired Texas beef rub.
How did the Open Range perform? I bet you didn't have to make too many spinner adjustments once she settled in to your desired temp..............
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Very impressed as it held temp nicely and consistently. The 'throttle" lever only needs about 1mm adjustment either way LOL!
Will say that the rub has some good heat - a bit much for my 15 year old daughter, but for 'mature' palates :P ...it's nice!!
~Gunsmokers~
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THAT is one pretty brisket!!
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It made me cry :'( :'(
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Very nice looking brisket. How much charcoal did you use to start with and what were your vent and damper settings? I want to try a brisket on mine soon.
Wayne