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By: Max Good
The Good-One Marshall is a big combo grill and smoker recommended for hunting clubs, tailgating, competitions, or light commercial use. This cleverly designed charcoal unit uses the same concepts of an offset BBQ smoker, but it works better. There is a rear firebox and grill that has two air intakes and a damper that runs the entire length of the firebox that controls smoke and heat to the smokebox. The wide damper provides much more even heat from left to right that an offset barrel smoker that positions the fire offset to one side. There are also two exhaust dampers at the top of the smokebox. The “spinner” design of the intake and exhaust vents is very clever. The smoke and heat enter the rear of the smoke box along the entire length and circulate around the meat. The large firebox has a 29″ x 16.25 grill grate for high heat cooking and four slide out racks in the upper smoker box. Crisp meats and sauce over high heat after you’ve smoked. You can even grill and smoke at the same time. A model with adjustable charcoal grate is available for better heat control when grilling. Made from 11 and 14 gauge steel, it has two large wheels, two locking casters, a removable ash pan, drip pan and a fold up front work table.
Chris Marks from The Good-One demonstrates The Marshalls unique characteristics in the video below.
Manufacturer:
The Good-One Smoker/Grill was founded in 1988 by father and son entrepreneurs, Ron and Larry Goodwin. In March of 2007, Ace of Hearts BBQ Specialties purchased The Good-One product line and partnered with Goodwin Industries, the manufacturer of The Good-One to expand the brand nationally. In 2013 The Good-One was bought by Landmark Manufacturing. Landmark has established a subdivision named Good-One Manufacturing to manufacture and distribute the smokers, charcoal, and flavored woods. Landmark will be manufacturing all models at their factory in Gallatin Missouri where modern fabrication processes have enabled them to reduce the cost of The Good-One while improving quality! Here’s champion Pitmaster, Chris Marks of The Good-One, displaying their AmazingRibs.com Top Ten Trophy while giving us a tour of their popular Open Range Model.
Published On: 9/29/2014 Last Modified: 3/2/2021
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Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.
Green Mountain Grills Trek smoker
Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.
Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.
From TBoneJack, the unofficial Poet Laureate of The Pitmaster Club:
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I want some more, I’ll have them for,
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Memphis Dust did suit them well,
I served them without sauce,
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No precious flavor loss.
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And Moe who cooks alone.
They’re all good, I like them fine,
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They’ve earned the right, I see the light,
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When you make rubs at home we recommend you add salt first them the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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