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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.
Product Information:
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 boughtย by Landmark Manufacturing. Landmark has established a subdivision namedย Good-One Manufacturing to manufacture and distribute the smokers, charcoal, and flavored woods. Landmark will be manufacturing all models atย their factory inย Gallatin Missouriย where modern fabrication processes haveย 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
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When you make rubs at home we recommend you add salt first then 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 the 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 โdry brining,โ the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty โbarkโ 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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