The Pony Express ™ is a great smoker/grill for creating that real “pit BBQ” flavor and cooking foods to perfection. This smoker/grill features *576 sq. inches of cooking area (Smoking Area = *288 sq. inches & Grilling Area = 288 sq. inches).

The Pony Express Cut Sheet

Final report Pony Express Perfomace

 

 

Here is the link to the new Manual:

http://www.aceofheartsbbq.com/ownercenter.html

The New Good-One Open range OutDoor Kitchen

The Good-One® Outdoor Kitchen model features The Open Range, the most popular smoker/grill in The Good-One® product line, that simply “drops in” a customized outdoor kitchen. The Open Range™ was modified with a front-pull ash pan making installation, clean up and maintenance quick, easy and simple. The Open Range™ Outdoor Kitchen model features 1,080 sq. inches of cooking surface for smoking that real “Pit BBQ” flavor and grilling delicious meals for family and friends. This smoker/grill not only smokes or grills meats—it can be used to cook a host of other dishes from casseroles, corn-on-the-cob, baked potatoes, to fruit crisps or pies.

Don’t have a customized outdoor kitchen? Contact us about “made to order” outdoor kitchen options with countertops, storage compartment and wheels for mobility.

Outdoor Kitchen Spec Sheet

The First Foundation

-Charcoal selection-

Before you even attempt to fire up your Good-One Open Range for the first time there is a couple things you need to take into consideration.

There are many different types and brands of charcoal on the market from natural hardwood lump charcoal to briquettes. We highly recommend that when using any type of smoker or grill to uselump charcoal. Not only are the favors from the woods more prevalent but it also burns hotter and you are able to reuse un-burnt charcoal which is unique to the hardwood lump charcoal. What makes lump charcoal a higher quality cook is the way it is produced. Lump charcoal is basically just burn wood that is charred to a certain point and then has the oxygen cut off to turn it into charcoal. The higher quality lump charcoal manufactures such as The Good-One lump charcoal use all natural hardwoods such as pecan, oak, and hickory from central Missouri, which helps gives your meat more of a consistent smoked flavor. While most lumps are made from natural hardwood many toss in scrap lumber, flooring, ect. You need to be very careful of the charcoal that you select a very good source to check up on the quality of the brand you are using is nakedwhiz.com. This website is a data base full of useful information and a rating system for lump charcoal throughout the US.

My suggestion for you would be to use 100% natural lump charcoal. Here are the reasons:

• Briquettes have petroleum base and are only 10 percent real wood.
• Briquettes burn at 900 degrees
• Lump charcoal burns at 1250 degrees
• Lump charcoal burns twice as long
• Lump charcoal leaves less ash
• You can reuse any lump charcoal when you are done cooking, just shut you damper and intake spinners.
• Lump charcoal leaves no creosote build up, unlike briquettes.
• You will use half as much with lump than with briquettes.
• You food will taste extremely better with 100 percent natural lump charcoal.
• Use a chimney to start your lump, it’s faster and 100 percent cleaner than lighter fluids

If you cook with natural lump for 2-3 months and go back to briquettes, you will taste the difference.

All lump charcoal is not created equal. If you want a hot fire in your fireplace to heat your house and you want it to burn as long as possible before you reload, you would more than likely use a hardwood that would burn for a long time and put out the most heat. Would you pay the same amount of money for a cord of soft maple, or pine that you would for oak or hickory? They are two different types of wood; they create different amounts of heat, and distinctly have different burn times. Well if you would not pay the same for these two cords of wood for your fireplace, why would you do it for a bag of lump charcoal that has different types of wood and expect the same results? The problem with the lump charcoal industry is that it is not regulated. Manufacturers from around the world can put anything they want in their bags, as long as it is wood. Your smoker, whether it is a Good-One or any other brand requires good quality charcoal to burn hot and long. It must also burn clean, without lot soot or other agents which would cast a bad taste on your food you are cooking which you plan to ingest into your body. Would you drink lighter fluid? Then why would you start your fire with it knowing that it is going to directly transfer into your food. So what I am saying is go to the source you trust to buy your lump charcoal. The Good- One lump charcoal is 100% Oak, hickory and pecan deep out of the heart of Missouri. These are all woods consistent with burning hot. They are dense enough to have a long burn time. Our charcoal is specifically blended for Good-One owners simply because we want them to have a pleasant and successful cooking experience. We refuse to cut corners on inferior quality wood to make a few extra bucks. Even if you don’t own a Good-One, we don’t mind sharing our premium charcoal with you to create a pleasant cooking experience for you.

Chris

The Good-One Lump Coal was reviewed on the Naked Whiz Web site in November

Here is the URL for the review. http://nakedwhiz.com/lumpdatabase/lumpbag87.htm

An independent test program was conducted to examine the performance of the Rodeo Good One Smoker. Over the course of about two months, several tests were performed to measure theoperating temperatures of the smoker under various conditions. The tests have proven sufficient for determining the performance of the smoker

final-report-rodeo

 

If you own a BBQ trailer, you know the financial investment required for the privilege of owning such a delicious piece of equipment. It seems like a shame to fire up trailer only on special occasions. Instead of letting the dust settle on your BBQ trailer, why not put it to work! These four moneymaking ideas for BBQ trailer owners can help get you started.

Catering: Good Profit, Good Food
Catering special events with your BBQ trailer can become a full-time business. Wedding receptions, anniversary parties, birthday parties, graduation parties, weekend bashes, school dances, and even corporate events and company picnics all require food, so why not BBQ!

Catering some of these special events may mean you need a support staff and additional food items other than BBQ, although we think you can live on BBQ meat alone! If you can manage those additional tasks, then great! Otherwise, you can outsource those extra items with a full service catering company in your area. Be sure to find a reliable company with a food selection that complements your fine BBQ skills.

Renting your BBQ Trailer:
You can rent your BBQ trailer smoker. BBQ rental is an economical way to have the proper cooking equipment when you have to cook for a large crowd on a limited budget. BBQ trailer rental would be available to all churches, municipalities, and business, caters and home owners. These are large mobile trailer smoker Grills that can be towed behind your vehicle.

Capitalizing on Community Events
A BBQ trailer is a salivation genie on wheels! The smell of cooking BBQ announces itself without any further advertising. This makes setting up a food stand with your BBQ trailer an easy income source. BBQ food stands are perfect for any community get-together like block parties, fundraisers, carnivals, craft fairs, car shows, yard sales, and county fairs. Wherever people gather, food and drink is necessary.

Of course, you will need to obtain the obligatory permits and permission to feed the public, but once the paperwork is finished, the fun begins! In addition to your sumptuous BBQ wares, you can also offer beverages, French fries, salads, fresh fruit, and ice cream if you can manage to acquire the freezer space. It is always a good idea to keep the little ones in mind when planning your menu, so bring along a few hot dogs, plenty of ketchup, and something fun for dessert like cupcakes or popsicles. Throw in a few helium balloons and you’ll have customers lining up at your trailer!

Fundraisers: Unlimited BBQ potential
Another great way to bring in extra income with your BBQ trailer is to haul your gear to fundraisers. Granted, this money may not go into your pocket, but it does help out whatever good cause you choose to support. You can combine your BBQ trailer with a carnival on wheels for a complete fundraiser to go. Carnival games can include beanbag toss, a dunk tank, bounce houses, balloon animals, clowns on parade, ball bounces, and a portable obstacle course complete with oversized tricycles.

Making money with your BBQ trailer is a great way to get more use out of your trailer and get out in the community. Who knows, you may happen upon a few other BBQ enthusiasts and spend your time trading recipes and criticizing each other’s BBQ! Everyone loves BBQ, so get out that trailer and make it pay for itself!

TrailBoss Trialer Smoker

175 LB Whole Hog

Topeka, Kansas

TrialBoss (18) Full Pork Butts and 18 slabs of Pork Spare Ribs

Fort Dodge, Iowa

The Good-One Rodeo/ChuckWagon Smoker Grill in Action.

Pork Spare Ribs/Brisket/Pork Butts

Appelton Wisconsin

With Optional FrontShelfand 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 Star Grill

Amarillio, Texas

Ribs, Hamaburgers, Sausage,Tenderloin Chicken

Appleton, Wisconsin

35 LBS of Chicken Breast

The 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.

An 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 theoperating temperatures of the smoker under various conditions. The tests have proven sufficient for determining the performance of the smoker.

 

 

final-report-marshall.pdf

8-time American Royal Grand Champion Chris Marks gives a Porkribsmoking 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 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 (50) Chicken Legs

Toronto Canada

25-LB Kid Goat

The Good-One Open Range

(3) Pork Butts 21 # St Louis, Missouri

Sausage, Turkey Breast, Split Chicken in Wichita

with optionalfull 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 ribs,

Independence, Missouri

(2) Pineapples, 1- ham and sausage, Albuquerque, New Mexico

Tuna, Salmon and Mushroom and Beef Shishish-Kobob

Kansas City, Missouri

Shrimp Pinapple, Pork Tenderloin,Meatloaf and Bacon wrapped Jalapeno

Kimberling City,Missouri

Planked Salmonand Full Chicken

North Kansas City, Missouri

Pork Spare Ribs and Chicken Legs

Kansas City, Misouri

20 Lb Turkey and 3 Slabs of Baby Back Ribs

Crystal Lake Illinios

Smoked Green Chile’s

Albuquerque, New Mexico

Canon City,Colorado

Hamburgers,Chicken,Tenderloin,Sausage

8-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…

An independent test program was conducted to examine the performance of the Open RangeModel Good One Smoker. Over the course of about two months, several tests were performed to measure theoperating temperatures of the smoker under various conditions. The tests have proven sufficient for determining the performance of the smoker

final-report-open-range.pdf

Wood	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, wild game, pork
Acadia	Similar to mesquite, but not as strong.	Most meats. Most vegetables. Good with beef.
Almond	A nutty, sweet flavor.	Good with all meats.
Alder	Very delicate. Slightly sweet.	Fish, pork, poultry.
Apricot	Milder and sweeter than Hickory.	Good with most meats.
Ash	Burns fast. Light but distinct flavor.	Red meats and fish.
Birch	Slightly sweet.	Good with pork and poultry.
Cherry	Slightly sweet fruit flavor. My Favorite	Good with all meats.
Grape Vines	Similar to fruit woods.	Food with all meats.
Grapefruit	Medium smoke flavor. Slight hint of fruit.	Good with beef, poultry, and pork.
Lemon	Medium smoke flavor. Slight hint of fruit.	Good with beef, poultry, and pork.
Lilac	Very light smoke flavor.	Good with seafood and lamb.

Food 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 or until opaque & flakes easily with fork
Shrimp, Lobster & Crabs	Flesh pearly & opaque
Clams, Oysters & Mussels	Shells open during cooking
Scallops	Milky white or opaque & firm

Food Safety Tips for Grilling

No matter what type of meat you’re cooking or what kind of Smoker/Grill you’re using, handling meats and poultry safely is crucial. Here are our tips.

Food Safety Tips for Smoking/Grilling

Follow these tips to ensure safe and tasty BBQ Smoking and grilling:

ï Store raw meat in the refrigerator until you are ready to grill it, and marinate meat in the refrigerator, not on the countertop.

ï Trim excess fat from meat to avoid flare-ups.

ï Never use cooking sprays around a lit grill.

ï Make sure your grill is hot before adding the meat. Allowand about 20 minutes for thelump charcoal to heat up.

ï Don’t place cooked meat back on the plates or bowls that held the raw meat. Or, cover the plate with foil before placing raw meat on the plate; once the meat is on the grill, remove and discard the foil, and you have a clean plate for serving.

ï Boil any leftover marinade that touched raw meat (including for basting) for at least one minute before reusing.

ï Use a meat thermometer to make sure that the meat has reached a safe internal temperature. (See “How Hot Should It Be?” Above.) Color and feel are not accurate ways to check doneness. Make sure the thermometer isn’t touching any bone, as this could give a false reading.

ï Refrigerate leftovers promptly.

DON’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 a steak, hamburger, or hot dog……..while barbecue describes the day(s)-long relationship you have with a rack of ribs, a pork shoulder, a beef brisket, etc. Much more finesse is required for barbecue, as well as a whole lotta time

• Lighter Fluid – Unless you enjoy the taste of petroleum distillates (i.e. gasoline, kerosene, paint thinner), don’t even try it. Your food is going to have a long time to get acquainted with your fuel source, and we don’t want “smoke” to be replaced by “fumes”.

• Self-lighting briquettes – these little “lazy guy” lumps are basically lighter fluid sponges….see above.

• Liquid Smoke – This stuff is made by burning “green” wood and liquefying the resulting smoke. If properly cooking barbecue over wood coals, WHY WOULD YOU EVEN CONSIDER IT? The only place I’ve seen it used, where it “might” make sense, is in “barbecue” sauce, but even that is debatable. Everywhere else, including jerky, is fraudulent. It’s like opening up a can of Spaghetti-O’s and calling it Fine Italian Pasta.

• Ovens – At NO TIME should an oven be considered as part of the barbecuing procedure. Therefore, it is IMPOSSIBLE to make “barbecued” ribs in the oven. You can make some great “oven-cooked” ribs, but please don’t call them barbecued.

• Boiling Ribs – the ultimate taboo…..Most of the taboos listed above have one or two exceptions that will keep you from getting hung, but this one……NEVER EVER EVER EVER should a rib of ANY type come into contact with boiling water unless you’re making soup. If you need to boil them to make them tender, hang it up and order take-out.

• Crock Pot w/Barbecue Sauce – Ugh, a cross between the oven taboo and the boiling ribs taboo…..need I say more? Throw some foil in the mix and you’ve just insulted the entire barbecuing community.

• Best Cooker – asking a man what the best barbecue rig is, is akin to asking him who the best ball team is. Everyone has an opinion, and everyone else disagrees. Be very wary when asking for this opinion topic, as it could easily get out of hand…..and if you use the word “ceramic” or “egg” in your question…..you better DUCK!

• Favorite Meat – very regionally sensitive discussion. Various parts of the nation have their own version of barbecue, which involves different cuts of meat from different animals. Generally speaking: east is pork ribs, southeast is pork shoulders and whole hogs, south is beef and brisket.

• Wet or Dry – “sauced” or “on the side”. Very much like meat, this preference is displayed along regional lines, with the eastern folks liking the sweet and/or vinegary sauces, and the Texans liking the spicy tomato or DRY situations.

• Lump or Briquettes – Here’s one near and dear to my heart. When I started this hobby, I had a Brinkman Offset, a pile of hickory logs, and a bag of a certain brand of charcoal briquettes (hint: they may be the “king” of charcoal briquettes). Some fine fine cooks tell me that they don’t notice anything different between fuels, but others say that there is a nasty, bitter, acrid, chemically smell/taste they find when using certain “royal” and “kingly” briquettes…..and I’m inclined to agree.

• Cooking with flaming logs or glowing coals – right off the bat, I’ll say that BOTH are right….but one is much harder and, for me, much more expensive. The traditional “purists” insist that the original barbecueing pitmasters would burn their wood all the way down to coals before adding food to the pit. Then, they would add glowing coals to the pit as the cook progressed, preburned in another area. But, when cooking with flaming wood, you must be careful to have just the right fire going or you’ll ruin your food with bitter creosoted smoke. (small hot fire with almost invisible smoke) When using preburned coals, you don’t run that risk…but you waste a lot of wood and spend a lot of time preburning and shoveling.

• Soaked or Dry – small discussion item, but both sides of the camp on this one. When using wood chunks or chips in the smaller cookers, most folks will soak the wood in water to prolong the smoldering and keep the wood from bursting into flames. The downside is that some people can smell/taste a difference in the quality of smoke produced from a soggy piece of wood. I’ve done both, and in some situations NEED to do one or the other, depending on the cooker I’m using.

• Sauces – tomato, vinegar, or mustard – this goes back to that “regional” thing again. I hate stereotypes, so forgive me if I’m doing this, but historically, different regions of the country “tend” toward the various flavors. Again, this is a discussion item. For these “regional” types though, I find the discussions less hostile and more constructive…..listen to what folks like and decide for yourself.

• Foil or No Foil – OK, here’s a hot one. Back to the traditional guys, foil was never used “back in the day”, so obviously it doesn’t belong here and now….right? Well, that’s the argument, along with the problem of food “steaming” while in foil. Again, like we said in the taboo section, you can get away with foil if you’re done cooking and keeping the food warm but be prepared for a “discussion” if you wrap the food in foil while cooking.

• Gas and Electric? – see alt.food.cakes……………all I’ll say here is that traditional barbecue does not involve alternative forms of heat. You can make food that is close, but it won’t be the same as cooking with wood and charcoal. If you’re that lazy, order take-out.

1. Being 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.
2. Opening the lid to peek too often. This lets out the heat and the smoker will be below temperature. Open the lid only when necessary to mop or move or turn the meat. The meat’s not going anywhere, so you don’t need to keep checking up on it.
3. Trying to do a brisket or spare ribs the first time you use your smoker. Start off on the road to “Perfect Q” with the simplest meat to smoke–a whole chicken or a pork picnic roast. They’re cheap and hard to ruin. Don’t fill up the smoker with meat until you’ve had some successes. Start with just one item.
4. Using lighter fluid to start your charcoal briquettes. This can give you some really awful odors and tastes in your smoked meat. Use a chimney starter for charcoal. If you must use a charcoal lighter fluid, let the coals burn for at least 30 minutes before you put on the meat.
5. In a wood burning smoker, making the fire too big and closing the inlets and exhaust dampers to control the flame. This is a no no. Open that exhaust damper all the way. Regulate the oxygen intake with the inlet damper. Be careful how you close that inlet damper–your fire can smolder and give you some nasty-tasting smoke. Best advice–keep your fire low and your dampers open. Remember, a bad-smelling smoke=bad-tasting meat.
6. Using green wood. You must use seasoned wood to get good results when you begin barbecuing. The old pros can use a mix of green and seasoned wood, but beginners should not use the green stuff until they know about fire and temperature control. Using green wood without knowing what you’re doing is the surest way to ruin the meat. You’ll get creosote and that will make bitter meat that cannot be saved.
7. Trying to adjust too many things at once. Don’t adjust everything on the smoker at once. Change one thing, see what happens, then change another.
8. Changing things too much at once. Make small changes to the smoker. Open or close the intake vent a little bit, not a lot. If you are continually making big changes, you will continually overshoot the correct temperature point. Your temperature curve will look like a giant sawtooth. Make the changes in small increments.
9. Putting cold meat into the smoker. This can lead to the condensation of creosote on the surface of the meat if you don’t have a clean-burning fire. Beginners should allow the meat to warm up on the counter, but for no more than an hour, before you put it in the smoker. Experienced smokers can put the cold meat directly into the smoker. Some say this helps smoke penetration.
10. Inviting the family, the in-laws, and the preacher and his wife over the first day you get that new smoker. Practice some, get to know your smoker on a personal basis. Do a pork picnic shoulder, some chickens, then some ribs and finally when everything’s coming together, do a brisket. Then invite the whole gang over and wow ‘em good.