Let's Talk BBQ
General => General Discussion & Topics => Product Reviews => Topic started by: smokeasaurus on July 30, 2015, 01:06:34 PM
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I think this review has perfect timing to it. There has been a lot of talk around here about stick burners (off-sets). I know a bunch of us love their WSM's and Kamado type cookers, but lets face it.......there is something primal and old fashioned about a stick burner. It is kind of like the way Que is meant to be. The problem with a stick burner is that you better have the time and patience to run one. It is almost like you season your meat,toss it in your smoker and spend the next 10-18 hours doing fire management. Another issue is that there is no "middle" ground when it comes to off-sets. You either buy a pile of junk one from the home improvement store. Or you spend 2000 bucks plus another 600 bucks for shipping for a high quality one. Granted, you can go on-line and do all these "mods" to get your POS off-set to work half way decent. Of course in 3 years you have to replace it, or change the bolt on fire-box. A bolt on fire box? Really. The fire box weighs 2 lbs and you wonder why it doesn't last.
There has been a pit out for a number of years that changes the playing field when it comes to off-sets. A unique design gets rid of the dreaded hot spots and wide temperature ranges in the smoke box. Nothing like having a 4 foot smoker chamber and only using 2 feet of it. i know, spend another 500 bucks on tuning plates. Now I started with a Charbroil Silver Smoker and have used well made 600 lb off-sets. I know the peaks and valleys of off-set fire-boxes. The other issue to consider is finding food to feed the beast. While being able to run briquettes in an off-set, you have a issue with ash build-up during long cooks. So your best choice is splits. Now for the bubbas that live where wood is easy to get to, how abour our city brothers and sisters. Gotta find a firewood outlet. Gotta go get it and stack it up yourself. When I lived in the valley I had to pick it up. Throw it off on the front lawn. Schlep it to the back yard. Then cut it to fit my fire-box size. Not all fire-boxes are the same size. Got to cut accordingly.
There is a better way.
The Good One.
Made in the USA, in the great state of Missouri.
The Good One has a fire-box that runs the entire length of the smoking chamber. There is a full length damper that controls the heat and smoke. Once dialed in, you hardly have to adjust it. This is almost a set it and forget it off-set. The model I will be reviewing is a Patio Model. The Open Range.
Here is a little company information from The Good One site:
The Good-One® Story
Made in the USA, The Good-One® Smoker/Grill was first conceived and built in 1988 in a small farm shop in Kansas. Due to the inefficiency and lack of consistent temperature control of existing smokers on the market, the inventor devised a unique offset firebox cooking chamber design that held even heat over an extended period of time. This led to a top end smoker/grill that took competition barbecuing to new heights and produced outstanding smoked meats and other outdoor cooked foods. It required significantly less attention than other smokers and grills. The success of The Good-One® resulted in the line being sold with the intent of taking it from a regional line to a national brand. The Good-One® has been sold to individuals, not only across the United States, but also in other countries throughout the world. In addition to the extensive line of smokers, Good-One also markets their own kiln-dried pure Oak, Pecan, and Hickory lump charcoal and flavored hardwoods especially for the product line. The Good-One® brand was improved even further when it was sold to Landmark Mfg. Corp. in March 2013. Landmark has been in business since 1959 and is one of the largest metal fabrication companies in the Midwest and was the current builder of several models prior to the sale. Going directly from manufacturer to the dealer brings a new level of flexibility, innovation and competitiveness. This ensures a continued high level of quality while giving The Good-One brand improved innovation and product development opportunities.
When the Three Little Pigs cooking team rolled into competitions, they had Chris Marks and The Good One smokers. An almost unbeatable combination. You are basically using a pit that is at home at The American Royal or on your patio.
This will be an ongoing review. Please feel free to comment or ask questions.
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Here are photos of the pit:
Front view. Notice the two spinners on the fire-box and one on top of the smoker box. Tel-Tru thermometers are used as well.
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151121_zpsqipggjcg.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151121_zpsqipggjcg.jpg.html)
Side view:
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151131_zpsi1juyzuk.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151131_zpsi1juyzuk.jpg.html)
You can grill in the fire-box with the grilling grate. There are two grates in the smoking chamber (don't let the small size fool you)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151124a_zpsrmvatfvt.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151124a_zpsrmvatfvt.jpg.html)
Here is the damper handle
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151122c_zpsclwsx6ed.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151122c_zpsclwsx6ed.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151121a_zpsgpgrlunb.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151121a_zpsgpgrlunb.jpg.html)
Here is the full length damper. It is just under the grilling grate that is in the fire-box
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151123_zpsa8gyyg92.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151123_zpsa8gyyg92.jpg.html)
Fire-box empty
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151121b_zpsjwvpeae4.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151121b_zpsjwvpeae4.jpg.html)
Here is the fire-box with the charcoal grate/ash pan. Just lift it out to clean. It is heavy duty and if it ever needs to replaced just call
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151122_zpsn95gnbad.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151122_zpsn95gnbad.jpg.html)
Fire-box with the grilling grate installed (you can smoke and grill at the same time if so inclined)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151122a_zpshjl9fnad.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151122a_zpshjl9fnad.jpg.html)
Empty smoker box...You mount a grease bucket under it (included)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151122b_zpspk2ruyzd.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151122b_zpspk2ruyzd.jpg.html)
Bottom cooking grate installed
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151123a_zpsvl2j6idx.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151123a_zpsvl2j6idx.jpg.html)
Top rack installed. Plenty of room and plenty of headroom for stand up chickens and large turkeys
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151124_zpskon66t03.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151124_zpskon66t03.jpg.html)
The design of the smoking box lid enables the heat and smoke to swirl around the meat before exiting.
The spinners allow you to duplicate successful cooks.
The lids are 14 gauge new American Steel.
The body is 11 gauge new American Steel.
This pit will be around for a long long time.
You can close the damper when done cooking and the smoker chamber will cool off quckly. I used to clean my smoker box after supper and do the fire box the next day.
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Disclaimer:
I used to be a Cowboy Dealer for Ace of Hearts BBQ. Ace of Hearts is no longer affiliated with The Good One. I am no longer a Cowboy Dealer. I am in no way affiliated with The Good One. I checked with Chris Marks before this review and got his blessings to do it here on the forum.
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After the leg assembly, it is time to season The Open Range.
When Ace of Hearts distributed The Good One, the preferred fuel of choice was lump charcoal. Preferably The Good One lump charcoal. On the Generation 1 Open Range that is what I used and it is an excellent lump charcoal. The stance has been softened recently. The Good Ones can operate with excellent results with lump charcoal, Briquettes or wood. Now since I have Kingsford stacked to the rafters, I will be using briquettes. Living here on the windy part of the mountain, I feel it is my duty to use briquettes. Sparks for lump could cause a big problem here. My backyard is forest. Please feel free to use your preferred choice of fuel in your Good One.
The Open Range comes with very detailed instructions. Instructions?? I don't need no stinkin instructions!! Well you do when you purchase a Good One. Since I have a number of cooks on the older model, I just went for it 8)
I added two full size Weber chimney starters of un-lit Kingsford to the fire grate in the Open Range. 10 lbs to be exact
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151157_zpsvuk3upc6.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151157_zpsvuk3upc6.jpg.html)
i added 1/2 a starter of completely lit charcoal over the top (Minion method). After about 10 minutes I added a split of live oak.
(Warning, when using charcoal (lump or briquette) you only need maybe two fist size lumps of wood. These units are very efficient)The split was only for seasoning
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151200_zps8lgtqhgc.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151200_zps8lgtqhgc.jpg.html)
I adjusted all spinners two turns out. I adjusted the damper to 11 o clock. The Open Range ran at 250 degrees for the next 7 hours. I could have gone way longer but it was bed time so I closed all the spinners. I closed the damper. The Good One fire box is air tight so you will have coals for the next cook
All Day!!
(http://i1213.photobucket.com/albums/cc469/s1cott11/0729151218_zps2jxjgqp6.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0729151218_zps2jxjgqp6.jpg.html)
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Nice looking pit!
I'm curious as to the temp near the grate above the firebox damper.. Can you shoot an IR gun in there next time?
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Good looking cooking. Where's the meat? :D
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Nice looking pit!
I'm curious as to the temp near the grate above the firebox damper.. Can you shoot an IR gun in there next time?
Will do Squirt.
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Good looking cooking. Where's the meat? :D
Spoke like a true Texan. :) Doing a spare rib cook for the initial cook. Since this is a review, I am holding all the pics of the cook to do at one time.
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Looks good but what about us Vertically challenged folks. Is the upper box hard to deal with when the lower is rolling HOT??
Kinda looks like non-beer belly would hit it when tending to the rear box ??? ??? ???
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Are you stalking me? I was just reading up on this unit.
Seems like it runs primarily on charcoal, can you cook with all wood on it?
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Tommy: the lid is reversible on the smoker box. Two bolts and flip it around.
1Big_er: you could run all wood, but that would defeat the purpose of how the pit runs. There would be more fire management with all sticks.
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Here is the link to The Good One Open Range page on their web-site. It gives off specs and more information than I might have left out
http://thegood-one.com/smokers-grills/the-open-range/
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While I am a Proud Bubba with a fresh huge pecan limb to cut up soon...and thank the lord I'm physically able to do so. I am happy to see this write up.
I saw a unit similar to this a couple months ago and have been wondering about them. The one I saw may not be as well made. It was at Academy Sports and almost half the price so probably not.
It Looks like a really good concept. I really like the add on rack box for the top. With the predictability of char coal one should be able to ace this after a few cooks.
It looks like a unit you could keep forever with a little good care.
Thanks for the review.
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While I am a Proud Bubba with a fresh huge pecan limb to cut up soon...and thank the lord I'm physically able to do so. I am happy to see this write up.
I saw a unit similar to this a couple months ago and have been wondering about them. The one I saw may not be as well made. It was at Academy Sports and almost half the price so probably not.
It Looks like a really good concept. I really like the add on rack box for the top. With the predictability of char coal one should be able to ace this after a few cooks.
It looks like a unit you could keep forever with a little good care.
Thanks for the review.
I was giving the same unit the hairy eyeball on the Academy Web-site and it is definitely a knock-off design. The Good Ones are built like tanks and if you follow the instructions included (with a few tweaks here and there) this pit can be mastered on the seasoning process 8)
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The older generation Good Ones had painted side shelves. Those shelves are now gone and you can order the optional SS shelve. This sucker is stout.
It just hooks on the fire-box. Handy for grilling or setting your grub on when getting the smoker box ready.
Here is the kicker. If you choose to put the smoker lid in the reverse position, it also hooks on the smoker box for easy loading and unloading. When you want to grill, just slip it on the fire-box
(http://i1213.photobucket.com/albums/cc469/s1cott11/0730151135_zpsgubbqk4t.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0730151135_zpsgubbqk4t.jpg.html)
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The good one sells replacement parts for the charcoal grate & ashpan!
It's like a weber the things that can burn out can be replaced for a fraction the cost of a new cooler!
The old country smoker has the firebox on the backside of the cooker , it's not practical on my deck with a rail.
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What do you say we cook something on the Good One Open Range? What to cook? What to cook? One of my personal nemesis': ribs.
Trimmed up some spares St. Louis style.
Sprinkled on lightly Three Little Pigs Touch of Cherry followed with a light dusting of Three Little Pigs Kansas City Sweet
(http://i1213.photobucket.com/albums/cc469/s1cott11/0730151042_zpsepiczhm7.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0730151042_zpsepiczhm7.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0730151046_zps0qqsvdd4.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0730151046_zps0qqsvdd4.jpg.html)
I used about 7 lbs of unlit briquettes and added just about half a chimney of lit and let the pit come up to temp. With the damper at 11 o clock the Open Range hit 250 in about 20 minutes.
On go the ribs
(http://i1213.photobucket.com/albums/cc469/s1cott11/0730151151_zpslmbmzmah.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0730151151_zpslmbmzmah.jpg.html)
Yesterday when seasoning the pit, I went a bit overboard and used a off-set sized split of wood. Way to much for a regular cook. The design of the lid makes the heat and smoke swirl around the food before exiting through the top spinner. I used a small pc of hickory and a small pc of cherry for the smoke.
(http://i1213.photobucket.com/albums/cc469/s1cott11/0730151152_zpspgwpvq4i.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0730151152_zpspgwpvq4i.jpg.html)
No spritzing, no peeking, look at this beauty 5 hours later
(http://i1213.photobucket.com/albums/cc469/s1cott11/0730151712_zpsjauv3qvi.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0730151712_zpsjauv3qvi.jpg.html)
Wendy said these were the best ribs I have made her so far. She loved the rubs. Not salty and you could taste the meat. Not oversmoked. Just perfect. Sparky would be proud
(http://i1213.photobucket.com/albums/cc469/s1cott11/0730151723_zps0hpswypr.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0730151723_zps0hpswypr.jpg.html)
Notes about this rib cook:
The pit held all day at 250. It didn't budge. Beautiful blue smoke. Plenty of charcoal left over for the next cook. I checked the temps every 30 minutes for the first couple of hours and did not come back out to check it until the 5 hour mark. The Open Range was sitting on 250. Just amazing for an off-set.
Next cook should be this weekend. See you then.
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The good one sells replacement parts for the charcoal grate & ashpan!
It's like a weber the things that can burn out can be replaced for a fraction the cost of a new cooler!
The old country smoker has the firebox on the backside of the cooker , it's not practical on my deck with a rail.
That's right LA. The first generation of Good Ones had the charcoal grate welded in the fire-box. Then there was a full length ash pan that ran the length of the fire box. While being easy to clean there were problems with left to right or right to left burns. Didn't bug me none, since the temps were so stable and you had the full length damper. If the charcoal grate warped or needed to be replaced, there was problems with it being welded in place.
Chris solved this by making the charcoal grate/ash pan one pc. Cleaning is super easy and you are one phone call away from getting a new one if you need a replacement. With no pull out pan the charcoal seems to burn very evenly. Which is not a big deal with the damper.
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So 2.5 chimneys of charcoal all day? That's pretty good indeed.
Do you see there being any wind issues if in the open?
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So 2.5 chimneys of charcoal all day? That's pretty good indeed.
Do you see there being any wind issues if in the open?
Super good question. We had thunderstorm cells around us all day. No rain during the cook but very breezy to windy.....heck..it is always windy here.
Using the spinners, you have a very narrow opening between the spinner and the firebox body. That temp stayed at 250 all day without budging.
Yesterday during the seasoning process it was windy as well. I just could not believe that this pit help temp so steady. I know the pit comes with a Tel Tru but it could be defective. I use two Tel-Tru's that I have had and it was 250. For 7 straight hours.
Keep in mind that the 2.5 chimneys would have lasted much longer. After the 5 hour rib cook, I closed up the spinners and the damper to save the charcoal for the next cook. Not sure how much was left but it was more than I expected 8)
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I got to say those ribs looked fantastic. Love the color. I have to try that rub. Oh, the pit looks interesting too. It doesn't look very big.
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Good write up Smoke! Yes very interesting offset. And before I forget great looking ribs! I'm hunger-struck all over again!
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Could you fill up the entire charcoal box and lite one end. Fuse burn kind of.
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Could you fill up the entire charcoal box and lite one end. Fuse burn kind of.
You probably could. You have two spinners on the front of the fire-box.
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I got to say those ribs looked fantastic. Love the color. I have to try that rub. Oh, the pit looks interesting too. It doesn't look very big.
When I got my first Generation Open Range when I was made a Cowboy Dealer, I thought the same thing about the size. However, looks can be deceiving cause ya got no hot spots to deal with. I used to cook 3 full size pork butts on the top grate. You have plenty of headroom. 3 beer can chickens are no problem. I can put 2 spares per cooking grate for a total of 4 ribs using the lower grate. I once "rolled" four spares on the top grate with 2 spares laying flat on the bottom grate for a total of 6 racks of ribs. The Open Range will hold a full packer brisket on each grate. i smoked 24 hamburger patties, 12 on each grate. I saw a pic on The Good One Facebook page where someone smoked a small suckling pig on his Open Range. He took out the top grate and had it on the bottom grate.
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One thing I forgot to mention is that you could grill and smoke at the same time!!
Let me give you a scenario:
You are doing a long brisket cook and it is mid-day and ya get hungry. You go to the fridge and there are some beef sausages setting in there just waiting for you to cook em up.
You grab them and you go to your Open Range.
You close the damper for a bit. This way the meat you are smoking gets no odors from your grilling. Dont worry, those 14 gauge lids and 11 gauge smoker body will retain the heat for a bit.
You pop open the fire-box lid and you slip in the grilling grate.
Grill up your sausages.
Take out the grilling grate (with your high heat gloves)
Close the fire-box lid and open the damper back to 11 o clock
Back to smoking....... :)
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How long can you smoker with a filled charcoal box?. I seen on a video only 6 to 8 hours?. Is that true smoke?. I like this smoker. I'm a charcoal guy so this works for me. Being able to smoke ribs and cool a hot dog at the same time. Very cool. How do you refill it while cooking and how do you clean the ash out of it?
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The ribs look outstanding and a great looking design on that smoker.
The $1200 price range for that build quality seems reasonable to me.
I like the ability to grill and smoke at the same time too. And that it runs on charcoal.
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How long can you smoker with a filled charcoal box?. I seen on a video only 6 to 8 hours?. Is that true smoke?. I like this smoker. I'm a charcoal guy so this works for me. Being able to smoke ribs and cool a hot dog at the same time. Very cool. How do you refill it while cooking and how do you clean the ash out of it?
I am getting an hour a lb on Kingsford Briquettes. You can really fill the firebox up with lump or briqs. I got 7 hours out of 10 lbs of Kingsford when I seasoned it. I had plenty left over.
Your fuel is burning from the top down. To add fuel (which you might never have to) simply pour fuel right on top of the existing coal base.
To clean the ash out is super easy. The charcoal grate is welded to the ash pan. You simply lift the entire assembly out and pour out the ash.
I will post a picture this morning of the cleaning process.
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The ribs look outstanding and a great looking design on that smoker.
The $1200 price range for that build quality seems reasonable to me.
I like the ability to grill and smoke at the same time too. And that it runs on charcoal.
I found a great deal for you guys. Now while I recommend everybody be patient while I go deeper into the review before you buy an Open Range.
If you cant wait here is a sweet deal.
FireCraft has the Open Range for 1,099 with FREE FREIGHT SHIPPING They also carry The Good One natural lump charcoal that they cover the shipping for.
I just want everyone to know that I did not do this review to help sell units for Firecraft or The Good One.......but, if The Smoke knows of a good deal, you know I will let you know :)
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Now you know that The Smoke loves to reverse sear. I can't thing of a better set up to do that than in a Good One.
You can smoke your meat in the Good One.
Then just add the grilling grate to the Fire/Grill Box. Close the Damper to the smoking chamber.
Get your reverse sear on. I will make sure to do some of that for the review. :)
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Good video..
https://www.youtube.com/watch?v=LcmPbsHLlXM
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Good video..
https://www.youtube.com/watch?v=LcmPbsHLlXM
It is a good video, but that is the second generation model. Gone is the optional adjustable charcoal grate.
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As promised, here is the charcoal grate/ash pan. They are welded together. The charcoal grate appears to be 9 gauge expanded steel. Very heavy stuff, should last a long time. An easy phone call and you can get another one. Your fire-box on The Good One should last forever.
Cleaning: lift it out.......dump the ash......put it back in the fire box......get to smoking/grilling......it is that simple..... 8)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0731151352_zps56az20um.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0731151352_zps56az20um.jpg.html)
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The Good One offers a very nice heavy vinyl cover with tie down straps for the Open Range
(http://i1213.photobucket.com/albums/cc469/s1cott11/0731151413_zps1iwne8j5.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0731151413_zps1iwne8j5.jpg.html)
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The Award Winning Generation lll Open Range Smoker/Grill received the 2015 Top Smoker/Grill from the Amazing Ribs.com Website. This is the Third year for the USA made smoker to receive the Award.
Here is Meatheads(Amazing Ribs) take on the Open Range from the Good One
http://amazingribs.com/bbq_equipment_reviews_ratings/grill-smoker-combination-grill-smoker/good-one-open-range
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Lets do some grilling on the Open Range. How about some burgers. See how the two firebox spinners are open so we can get our grill on.
(http://i1213.photobucket.com/albums/cc469/s1cott11/0731151828_zpsqcahlr7m.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0731151828_zpsqcahlr7m.jpg.html)
I opened the smoke box spinner vent wide open and opened the full length damper to fully open. This way my smoke box works like a smokestack.
(http://i1213.photobucket.com/albums/cc469/s1cott11/0731151831_zpsjv87hlex.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0731151831_zpsjv87hlex.jpg.html)
This view shows the damper wide open. Makes for a good warming box for the buns :)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0731151837_zpsdqruy0vq.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0731151837_zpsdqruy0vq.jpg.html)
Got the bottom buns staying warm while the cheese melts. A good example of the versatility of The Open Range
(http://i1213.photobucket.com/albums/cc469/s1cott11/0731151839_zpsw03kz8jn.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0731151839_zpsw03kz8jn.jpg.html)
Popped open some Armour chili with beans and a nice smoked chili size
(http://i1213.photobucket.com/albums/cc469/s1cott11/0731151846_zpsg6v6rs0i.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0731151846_zpsg6v6rs0i.jpg.html)
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Does the two smoking racks cook at the same temp? I'm really liking this smoker. Being able to smoke and grill at the same time would almost replace everything else I own. I love my charcoal but this pit you could burn lump, kingsford and sticks. Very cool.
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Does the two smoking racks cook at the same temp? I'm really liking this smoker. Being able to smoke and grill at the same time would almost replace everything else I own. I love my charcoal but this pit you could burn lump, kingsford and sticks. Very cool.
The design of the smoking chamber lid makes the heat and smoke swirl around the food. I haven't had grub on both smoking racks with this model, but the Generation 1 that I cooked and demonstrated on I did. I never had to rotate the meat. The entire smoking chamber cooks very evenly. I attribute that to the lid design and the full length damper.
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Love reviews from The Smoke. And this one is no exception. If and when I am ready to pop a grand for a new cooker, this will be a strong contender vs. a pellet grill. Thanks!
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Sparky you're correct!
You can load with charcoal for a long unattended cook or when you want to get a cooler of Fat Tire & add a wood split every beer or two!
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Sparky you're correct!
You can load with charcoal for a long unattended cook or when you want to get a cooler of Fat Tire & add a wood split every beer or two!
Lost Arrow is spot on. You can either use The Good One for set it and forget it.........or do your splits and manage the fire......it is up to you......
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Love reviews from The Smoke. And this one is no exception. If and when I am ready to pop a grand for a new cooker, this will be a strong contender vs. a pellet grill. Thanks!
The Good One offers the "set it and forget it" aspect of pellet grills........minus the disadvantages of moving parts breaking,electronic issues and the dreaded auger jam and of course..my old friend...the power outage ???
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When I was a Cowboy Dealer for Ace of Hearts, Rob asked me if I could have a guy that lived locally could come by and see my Open Range. He came by and liked it so much, he did not want to wait to get his new one. He wanted mine!! So I called Rob and ordered a new one for me and sold this guy my Open Range. The next morning he did a brisket cook for his first run and made a video. So here is the video from 2010 with Mark using my first Good One. A Generation One model.
Now Mark, had to refuel, he obviously did not start with a full fire-box...but it was his first cook, and he went for a brisket. The Good One can make you a pitmaster on your very first cook 8)
https://www.youtube.com/watch?v=rqi6fGSi93E
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Chris Marks demonstrating on how to light a Good One Open Range
https://www.youtube.com/watch?v=MY_eFqeZghs
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Here is a great video by Chris Marks showing the Generation 3 Open Range
https://www.youtube.com/watch?v=EhQ30o5eLYA
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Love reviews from The Smoke. And this one is no exception. If and when I am ready to pop a grand for a new cooker, this will be a strong contender vs. a pellet grill. Thanks!
The Good One offers the "set it and forget it" aspect of pellet grills........minus the disadvantages of moving parts breaking,electronic issues and the dreaded auger jam and of course..my old friend...the power outage ???
That's what I am thinking. Thanks for the review!
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How many racks of STL ribs can it cook?
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2 racks on each cooking rack for a total of 4. You can put four on a rib rack on the top grate and have 2 laying flat on the bottom cooking rack for a total of 6 full racks.
I would like to point out they would have to be St. Louis style. The two smoking grate and the grilling grate (they are all the same high quality) are 11 wide X 30 long.
While these racks might seem to be a little small, keep in mind due to the full length damper you have no hot spots and can put your meat anywhere on the grates.
This Open Range can cook for a couple or a crowd.
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I'm thinking Smoke is is the midst of a "Grillmance" (Woo-Hoo my first new word!) with this grill ::)
Does he remember Windy & Smoochy?
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I'm thinking Smoke is is the midst of a "Grillmance" (Woo-Hoo my first new word!) with this grill ::)
Does he remember Windy & Smoochy?
Who?? ;D ;D
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How about doing some reverse searing and true smoking all in the same cook
Wendy made some Ka-bobs and we set the Open Range up for smoking.
(http://i1213.photobucket.com/albums/cc469/s1cott11/0801151704_zpszwnhykte.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0801151704_zpszwnhykte.jpg.html)
The optional SS table has a large capacity to it
(http://i1213.photobucket.com/albums/cc469/s1cott11/0801151710_zpsg0kpvpjg.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0801151710_zpsg0kpvpjg.jpg.html)
I used a little less charcoal this time..probably around 6 lbs and added a hunk of mesquite. With the damper at 11 o clock the Open Range went to 250 and stayed there.
(http://i1213.photobucket.com/albums/cc469/s1cott11/0801151712_zpspww5i6gz.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0801151712_zpspww5i6gz.jpg.html)
After being smoked for 30 minutes, I slipped in the grilling grate to the fire box and grilled the kabobs
(http://i1213.photobucket.com/albums/cc469/s1cott11/0801151821_zps20kbrci0.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0801151821_zps20kbrci0.jpg.html)
Now here is where the Good One sets itself apart from any pit out there: I added some shrimp kabobs to the smoking chamber and smoked them while I grilled the beef kabobs. Now what other pit can do that??
(http://i1213.photobucket.com/albums/cc469/s1cott11/0801151809_zpssdq34j0o.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0801151809_zpssdq34j0o.jpg.html)
Just cooked perfectly. This is definitely a grillmance......thanks LA for the proper word :)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0801151825_zps85cfqeri.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0801151825_zps85cfqeri.jpg.html)
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That smoker is putting off some excellent food Smoke!
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Biscuit test, biscuit test.
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Biscuit test, biscuit test.
You got it. I will pick some up later today.
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The Smoke, I just love your reviews.
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Now this video was made when Ace of Hearts was distributing The Good One. Even though this video shows the Generation 1 version of the Open Range it shows some of the capabilities of it and it is just a well made introduction video to the wonderful smoking world of The Good One
https://www.youtube.com/watch?v=9bbVdk0zJaI
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That video showed how much food the open range can cook. Where's the d@'m biscuit test?.
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I gotta get the biscuits the next time we are down by the Lake (closest grocery store) :) :) promise Sparky.....I promise :)
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I gotta get the biscuits the next time we are down by the Lake (closest grocery store) :) :) promise Sparky.....I promise :)
I bet Pam will give you a recipe... just sayin'... ;) ;D
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I gotta get the biscuits the next time we are down by the Lake (closest grocery store) :) :) promise Sparky.....I promise :)
I bet Pam will give you a recipe... just sayin'... ;) ;D
Isn't it just Self rising flour, butter (or heavy cream) and or buttermilk? Give the man his biscuits........Milk.
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I gotta get the biscuits the next time we are down by the Lake (closest grocery store) :) :) promise Sparky.....I promise :)
I bet Pam will give you a recipe... just sayin'... ;) ;D
Isn't it just Self rising flour, butter (or heavy cream) and or buttermilk? Give the man his biscuits........Milk.
I add a handful of sugar too..it makes it..ask the boys at the gatherings. ༺✿* *✿༻✿༻
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I gotta get the biscuits the next time we are down by the Lake (closest grocery store) :) :) promise Sparky.....I promise :)
I bet Pam will give you a recipe... just sayin'... ;) ;D
Isn't it just Self rising flour, butter (or heavy cream) and or buttermilk? Give the man his biscuits........Milk.
I add a handful of sugar too..it makes it..ask the boys at the gatherings. ༺✿* *✿༻✿༻
Told ya!
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Wendy is whipping something up in her bread machine. Will do the biscuit test after todays cook :)
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This is a combo cook: smoke-roll test-grill
Started off with some beef ribs sprinkled with Three Little Pigs Memphis rub
(http://i1213.photobucket.com/albums/cc469/s1cott11/0805151213_zpsb7pbc4go.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0805151213_zpsb7pbc4go.jpg.html)
Did a smaller coal base with one hunk of mesquite and one hunk of apple (a very nice combination)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0805151213a_zpskaadyp28.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0805151213a_zpskaadyp28.jpg.html)
Here is a side shot for ya..time to get those lids closed
(http://i1213.photobucket.com/albums/cc469/s1cott11/0805151214_zpsrasfs0xh.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0805151214_zpsrasfs0xh.jpg.html)
5 hours later I wrapped the ribs and put the ribs on the bottom rack to do the dinner roll test ( sorry, Wendy made dinner rolls instead of biscuits)
The Open Range was at 250 so the rolls did not brown. There was some slight browning at the edge of the grate by the damper opening. Other than that the rolls all cooked evenly...we ate them all for supper 8)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0805151718_zpstxkdobc7.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0805151718_zpstxkdobc7.jpg.html)
One last hour in foil and we got buttery tender ribs
(http://i1213.photobucket.com/albums/cc469/s1cott11/0805151812_zpsaultd3yu.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0805151812_zpsaultd3yu.jpg.html)
Look at that tender juicy rib
(http://i1213.photobucket.com/albums/cc469/s1cott11/0805151815_zps5lsratcv.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0805151815_zps5lsratcv.jpg.html)
We ate supper and Wendy reminded me that I had 3 Johnsonville Chorizo brats in the fridge. Had just enough heat to grill em.....sorry for the crappy picture
This might be the crappiest pic on the entire forum :(
(http://i1213.photobucket.com/albums/cc469/s1cott11/0805151900_zpswtoijede.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0805151900_zpswtoijede.jpg.html)
So this cook taught me some things:
I did a smaller coal base..just around 7 lbs. Using Kingsford Briquettes,running at 250, I am getting 1 hour per lb of fuel. Keep in mind you can really fill up this fire box, I betcha this pit can run up to 18 to 20 hours if the burn is set up right.....might just try it one day.....
To smoke for 6.5 hours and then still be able to grill on 7 lbs of briqs is pretty cool. Keep in mind, I had the smoking lid up a bit when moving the ribs and loading the rolls. This pit has very fast recovery times. I could have grilled any time during the cook by simply adding the cooking grate to the fire box....outrageous....
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Wendy is whipping something up in her bread machine. Will do the biscuit test after todays cook :)
Biscuits in bread machine?
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Wendy is whipping something up in her bread machine. Will do the biscuit test after todays cook :)
Biscuits in bread machine?
oh oh.... ::) ??? ::) ::) ;) ;D ;D
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Wendy is whipping something up in her bread machine. Will do the biscuit test after todays cook :)
Biscuits in bread machine?
oh oh.... ::) ??? ::) ::) ;) ;D ;D
ended up being dinner rolls ;)
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Did a pork butt today. First the pictures:
Seasoned with Texas Bros BBQ rub
(http://i1213.photobucket.com/albums/cc469/s1cott11/0811150807_zpsf301jyu8.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0811150807_zpsf301jyu8.jpg.html)
8 hours later she was ready to pull...no foil in the Open Range
(http://i1213.photobucket.com/albums/cc469/s1cott11/0811151601_zpsjbx54u8w.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0811151601_zpsjbx54u8w.jpg.html)
Shredded as easy as it gets
(http://i1213.photobucket.com/albums/cc469/s1cott11/0811151752_zpsegmseais.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0811151752_zpsegmseais.jpg.html)
Lets eat. Topped with Three Little Pigs Kansas City Sweet
(http://i1213.photobucket.com/albums/cc469/s1cott11/0811151800_zpsbeuzpeg2.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0811151800_zpsbeuzpeg2.jpg.html)
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Oh boy - that looks good!
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There have been questions about burn times in the Open Range.
For todays Pork Butt cook I kept notes.
I started with 8 lbs of unlit Kingsford Charcoal. I had some leftover coals from my PK Grill that I fired up and poured on top of the 8 lbs of unlit KBB
In 20 minutes the Open Range was at 240. I put the butt in the smoking chamber. I added 3 small chunks of apple.
The Open Range ran for 8 hours at 240.
I strirred the charcoal and opened the vents up two extra spins and moved the damper to 10 o-clock
It ran for two more hours at 250.
Temps dropped to 225-230 for an additional hour.
The Open Range is now setting at 175 an hour after that.
11 hours my friends on 8 lbs of charcoal. With just that one adjustment that I probably didn't have to make...........outrageous 8) 8)
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I have also been asked about the clearance between the two racks in the smoking chamber. It looks to be a skosh over 3.75 inches between the two racks. You have plenty of clearance on the top rack to do large profile protiens. I saw a suckling pig in an Open Range on their Facebook page!
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Time to do a wood split cook!
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Time to do a wood split cook!
Good call LA
Next cook will be with lump and then I will do a cook with Live Oak splits.
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We might be carrying these smokers in our bbq store. Looks good so far.
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We might be carrying these smokers in our bbq store. Looks good so far.
You will have many happy customers if you do. This smoker is darn near fool proof........and its an off-set 8) 8)
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OK...back to the Open Range for some salmon.
Used Three Little Pigs all purpose and Touch of Cherry
(http://i1213.photobucket.com/albums/cc469/s1cott11/0908151413_zpsro9b2vuc.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0908151413_zpsro9b2vuc.jpg.html)
Shorter cook, so a 3/4 full chimney and a hunk of Hickory and Cherry
(http://i1213.photobucket.com/albums/cc469/s1cott11/0908151659_zpsmdedwdxg.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0908151659_zpsmdedwdxg.jpg.html)
The Open Range came up to 225-250 in about 20 minutes and on goes the salmon
(http://i1213.photobucket.com/albums/cc469/s1cott11/0908151658_zps8caovsk4.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0908151658_zps8caovsk4.jpg.html)
30 minutes later
(http://i1213.photobucket.com/albums/cc469/s1cott11/0908151733_zpsdkkf0lkp.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0908151733_zpsdkkf0lkp.jpg.html)
Come and get it.......yes the zucchini was fried in bacon grease 8)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0908151740_zpsrcz3dhmk.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0908151740_zpsrcz3dhmk.jpg.html)
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"Come and get it..." - oh boy, yeah! That looks fantastic!
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Looks great smoke!
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Had some thick rib-eyes and decided to grill em over mesquite lump in the Good One Open Range
(http://i1213.photobucket.com/albums/cc469/s1cott11/1008151730_zpsmjffhawe.jpg) (http://s1213.photobucket.com/user/s1cott11/media/1008151730_zpsmjffhawe.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/1008151742_zpsvsz7nlgx.jpg) (http://s1213.photobucket.com/user/s1cott11/media/1008151742_zpsvsz7nlgx.jpg.html)
(http://i1213.photobucket.com/albums/cc469/s1cott11/1008151750_zpsvnynyyam.jpg) (http://s1213.photobucket.com/user/s1cott11/media/1008151750_zpsvnynyyam.jpg.html)
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Those look good.
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The salmon looks good but I'll take the ribeyes!!! Don
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Looking good Smoke!
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The salmon looks good but I'll take the ribeyes!!! Don
Not to be greedy... But I'll take both!
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:)
Thank you for the detailed review and pics. Looking forward to picking one up from my local dealer when their shipment arrives in April. Also, looking to join the BBQ class that Chris Marks is putting on in June.
~Gunsmokers~
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You are most welcome. Chris Marks is a true legend of BBQ and that class is going to be great.
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:) Well, they said they have one 'in the box' for me to pick up tomorrow morning. Haven't been this excited in a long time - Will start a new thread with pics too.
Thanks again!
~Gunsmokers~
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Looking forward to it :)
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Does the optional stainless steel shelf get really hot when you have it attached to the firebox? I don't know how much heat is transferred from the firebox to the shelf from the way it's designed. I ordered the shelf along with the Open Range last Friday. Impatiently waiting for it to arrive.
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From what I recall it does not. Another option to get is the other shelf for the fire-box. Of course that would be only if you reverse the lid so you do not have to load over the fire-box.............
Since this is your first post, why don't you head over to General Discussion and introduce yourself so we can all give you a big LTBBQ howdy :)
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A couple of weeks ago I e-mailed The Good-One website with a question of "How do you get your Maverick probes into the smoker chamber?" Chris Marks replied that you just drill a couple holes big enough for the probe and wire to fit through. It would be great if that was already done at the factory. When I ordered my Yoder YS-640 I had them install two of them. They are the type with a small insert that you can remove when you're using the probes. I guess I'm just reluctant to drill holes in something that is brand new. I should be getting my new Open Range sometime this coming week. Now if I can remember the saying: Is it drill twice and measure once??? Or the other way around???
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Oldsteve,
No need to worry about drilling holes in the smoking chamber of the Good One. There are two opening on the top corner of the smoking chamber where the lids closes down. The probes & wires go through there very easily. You can put both in one side or one on each side. It won't pinch the wire or crimp it in any way. I found out after using it several times I just started using the thermometer on the lid. Its very accurate. You are going to love this little off-set. They really rock the BBQ. Hope that this helps,
4cornersmoker
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I have always ran the probe wire through the top damper with no problems.........
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Thanks guys for the quick answers. I feel better now! Getting things ready to do ribs and tri-tip later today on the KBQ and Pit Barrel. Bad news is it's already 75° at 9:00 a.m. in the morning. Forecast is for 100°. I Might as well get used to it since this is just the start of the 4-5 months of hot weather that is normal for this area (Citrus Heights, CA).
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Wires fit nicely under the hood - no pinch whatsoever ;D
(http://i275.photobucket.com/albums/jj281/pagnew/Yum_zpsuls5z0xo.jpg)
~Gunsmokers~
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Put that drill away :)
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Thanks Gunsmokers for the picture. That says it all. I see your Grii-Grate tool hanging from the cooker. I also have an assortment of Grill-Grates. Another great tool!
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Thanks Gunsmokers for the picture. That says it all. I see your Grii-Grate tool hanging from the cooker. I also have an assortment of Grill-Grates. Another great tool!
;D
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Well, I am gonna close the doors on this review thread. Any questions you are more than welcome to pm me :)