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

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 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.

1. Cost: A smoker should be a long term investment. As a general rule, buy the best smoker you can afford and justify. Here are some considerations.
2. Fuel:
   • If you just don’t have time to maintain a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You will sacrifice the authentic wood smoke flavor and the feeling of pride and accomplishment derived from managing a fire properly for a long time to produce outstanding barbecue.

Good-One Patio Smoker/Grills are portable and easy to use. Charcoal will give some smoke flavor which may be supplemented by adding chunks of wood during the burn. The cheaper water smokers require a lot of fire tending and are usually modified to improve performance.

The Good-One Smoker/Grill is more expensive but is well built, durable, and controllable, holds temperature for a long time and is assembled and ready to Smoke right off the sales floor. Kettles and barrel smokers can be used but special precautions and techniques are required to maintain the proper temperature and avoid flare-ups.

3. Capacity: Are you just going to cook for family and a few friends, or have large parties or even do some catering?

4. Portability: This is how easy it is to move the smoker around, all Good-One Patio models come with 10″ pneumatic tire for easy portability.

5. Metal Thickness/Quality: Check the thickness of the metal construction, also look for Smokers that are welded together not bolted. The Cheaper the smoker the more bolts to hold it together, thus causing heat loss among the bolt joints.

Temperatures and Smoke
Temperature is really what distinguishes Smoking from other forms of cooking with fire. Smoking is a form of smoke cooking but smoke cooking (which includes higher temperatures) is not necessarily barbecuing. You may use a grill to make barbecue but it is not grilling (also a high temperature cooking method). Cold smoking is done at temperatures of less than 120∫ F.

Actually, there are only two rules in Smoking on Good-One Smoker/Grill barbecues…

1. Low and slow: Long cooking times of four to twenty four hours, depending upon the meat, at temperatures ranging from 200∫ to 275∫ F. measured at the meat level allows tough meat to get tender without drying out. 225∫ to 250∫ is ideal.

2. Keep your smoke sweet: Stale or acrid smoke results in a strong, bitter and unpleasant flavor.

1. Keep a small but active fire
   • Maintain airflow through the smoker. Keep the upper spinner open 1 Ω turns and regulate the fire with the bottom spinners Do not let the fire smolder or starve for air.
   • Use high quality wood for smoke.
   • Wood should be well seasoned, only use green wood if you really know what you are doing.
   • Use only hardwoods for smoke. Hickory, oak and cherry are fine traditional woods and easy for beginners to use. Avoid wood from conifers or needle bearing trees such as pine.

That’s it. That’s all you really need to know. Beyond these universal rules are endless variations in methodology depending upon equipment, the style of BBQ and personal preference

A variety of sources on the Internet indicate that all the woods listed below are suitable for smoking most any type of meat, poultry, or fish. The most popular and widely available smoke woods are oak, hickory, pecan, apple, cherry, and alder. Woods to Avoid
Cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, osage orange and sycamore are not suitable for smoking. When in doubt about a particular smoke wood, play it safe–don’t use it until you confirm with a reliable source that it’s OK for use in barbecuing.

Flavored Smoke Woods
Retailers sell a variety of flavored wood chunks and chips. Some are made from old wine or whiskey barrels, while others have just been soaked in wine or even Tabasco. Flavored woods add an interesting aroma to the smoke coming out of your cooker, but you’ll have to judge for yourself whether they do anything for the flavor of your barbecue.

Logs, Slabs, Chunks, Chips, And Pellets
You’ll find smoke wood available in all these forms. In retail stores you’ll most likely find chunks, chips, and pellets. Chunks will vary in size from small pieces to fist-sized pieces. Chunks burn slowly and release smoke over a long period of time, and are the choice of most Good-One users.

Chips burn hot and fast, releasing smoke in a quick burst. If you use chips, you will have to add them several times during the cooking process, whereas with chunks you can add them just once at the beginning of the process.

Should Smoke Wood Be Soaked In Water Before Use?
Some people like to soak wood chunks in water for at least an hour or as long as overnight before using them. This is not necessary, especially when using large chunks. Thanks to the vents on the Good-One Smoker/Grills, the controlled air flow into the Smokers allows the chunks to burn slowly throughout the entire cooking session. Besides, water doesn’t penetrate seasoned wood very much, anyway.

Should Bark Be Removed?
Some people are adamant about removing the bark from smoke wood, believing that it introduces an undesirable flavor to their barbecue. On the other hand, I know of one gentleman who barbecues using only the bark. I don’t bother removing bark from my smoke wood. You’ll have to try it both ways and see if you can tell any difference.

Quantity Of Smoke Wood To Use
It is possible to apply too much smoke to meat, resulting in a bitter or overpowering flavor. In general, I’ve found that the equivalent of 2-6 fist-sized chunks of wood work best for most meats in the Good-One Smoker Grills. You should experiment with using different amounts of smoke wood to determine what works best for you, depending on if you like a heavier or lighter smoke flavor.

When using a new smoke wood for the first time, I suggest using a small amount for a lighter smoke flavor. You can always increase the amount of smoke wood next time, but there’s no way to salvage a piece of meat that’s been over smoked.

Apply Smoke Wood To The Fire
Here are some of the ways that people add smoke wood to the fire.

By the way, don’t bother soaking wood chunks before use. It’s not necessary as long as you’re using decent-sized chunks, and the water doesn’t penetrate seasoned wood very much, anyway.

• Place Smoke Wood On Top Of Hot Coals
  Most commonly used when firing the cooker using The Standard Method. Distribute the chunks evenly over the fully lit charcoal after putting the meat in the cooker. This keeps you from getting blasted with smoke while adding the meat, getting the Polder thermometer setup, etc. If using The Minion Method, make sure some wood touches the hot coals to start generating smoke right away.
• Bury Smoke Wood In Unlit Charcoal
  Only possible when firing the cooker using The Minion Method. Bury wood chunks throughout the unlit fuel, followed by a few chunks on top. Distribute the hot coals evenly over the unlit fuel, making sure some wood touches the hot coals to start generating smoke right away.
• Layering Charcoal And Wood Chips
  I don’t advocate the use of wood chips, because I think chunks burn longer and more evenly. However, some people put down a layer of charcoal in the bottom of the chamber, then a layer of wood chips, a layer of charcoal, and so on, until the chamber is filled to the top.
• Choosing The Right Smoke Wood

Choosing the right type of smoke wood is an important decision you make each time you barbecue. Each wood imparts its own unique flavor to beef, pork, poultry and seafood. It’s also true that certain woods are commonly associated with and go better with certain kinds of meat.

Good-One Natural Hardwood Lump Charcoal contains chunks of kiln-fired Pecan, Hickory and Oak trees harvested from Central Missouri hardwood forests.

Why cook with Good-One Natural Hardwood Lump Charcoal?

It’s fast.
Good-One Natural Hardwood Lump Charcoal lights in half the time of ordinary briquet’s. It’s only 10 minutes from lighting to 900-degree cooking.

It tastes great.
Good-One Natural Hardwood Lump Charcoal burns hotter and drier, caramelizing the natural sugars in food and sealing in flavor and moisture.

It’s healthful for you and the environment.

Compare the difference:

Good-One Natural Hardwood Lump Charcoal Composition: 100% natural Pecan Hickory and Oak charcoal for pure wood-grilled flavor.

Briquettes Composition: semi-anthracite coal with sulfur, lignite, sodium nitrate, limestone, borax, charred sawdust, petroleum binder/starch binder.

Other brands – hardwood lump charcoal Composition: pallets, slab wood, flooring, furniture remnants, softwoods, or construction material … easily identified by flat or squared wood.

Good-One Natural Hardwood Lump Charcoal burns cleaner with 250 times less sulfur dioxide and 3 times less nitrogen oxide than composition briquettes.