http://www.aceofheartsbbq.com/forums/ SMOKER/GRILL USER DISCUSSION BOARD en-US Mon, 06 Sep 2010 13:36:51 +0000 http://bbpress.org/?v=1.0.2 q http://www.aceofheartsbbq.com/forums/search.php http://www.aceofheartsbbq.com/forums/topic.php?id=95#post-556 Sun, 05 Sep 2010 09:12:56 +0000 smokeasaurus 556@http://www.aceofheartsbbq.com/forums/ <p>Here is our on=going thread for everything related to those delicous pigly wiglys!!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=92#post-532 Fri, 03 Sep 2010 08:22:57 +0000 smokeasaurus 532@http://www.aceofheartsbbq.com/forums/ <p>Well, you know what Labor Day means? An extra day of slo-cooking and beer drinking!!!!!</p> <p>What are you guys and gals going to cook up this weekend?</p> <p>Here is my menu for this weekend:</p> <p>Saturday: Texas Meat Loaf<br /> Sunday: Pork Roast stuffed with apricots and rosemary<br /> Monday: Bacon Cheeseburgers</p> <p>Have a safe and great holiday weekend everyone!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=98#post-559 Sun, 05 Sep 2010 09:17:07 +0000 smokeasaurus 559@http://www.aceofheartsbbq.com/forums/ <p>Got to have some taters to go with that delicous smoked grub that comes off of our Good_ones!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=97#post-558 Sun, 05 Sep 2010 09:15:59 +0000 smokeasaurus 558@http://www.aceofheartsbbq.com/forums/ <p>I will pay alot of attention to this one because I am a meat and potatoes guy.</p> <p>Can you put pepper gravy on fish...lol Seriously, I have never had fish on the pit so this should be educational for me!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=96#post-557 Sun, 05 Sep 2010 09:14:06 +0000 smokeasaurus 557@http://www.aceofheartsbbq.com/forums/ <p>This should be a pretty popular thread.Many ways to cook a yard bird!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=94#post-555 Sun, 05 Sep 2010 09:10:01 +0000 smokeasaurus 555@http://www.aceofheartsbbq.com/forums/ <p>Texas Meat Loaf</p> <p>3 lbs ground beef<br /> 1 minced onion<br /> 1 minced bell pepper<br /> 1 sliced Jalapeno<br /> 3 cloves garlic minced<br /> 6 eggs<br /> 1.5 stacks of Ritz crackers<br /> 1/3 cup Texas BBQ Rub<br /> 1/4 cup Wooster sauce<br /> 1/3 cup BBQ sauce<br /> Mix all together by hand. Take some foil pans and cut some slits in them about 1/2 way up for grease run off/<br /> Put mixture in foil pan, I double em up for strength.<br /> Smoke for roughly -3- hours at 225<br /> About 1/2 an hour to go before finished baste the top of the meat loaf with some more BBQ sauce.<br /> When meatloaf is at 170 internal and take her off. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=93#post-550 Sat, 04 Sep 2010 17:30:11 +0000 smokeasaurus 550@http://www.aceofheartsbbq.com/forums/ <p>This forum has had alot of activity lately about our concerns with our Good-Ones.<br /> Which is good but we should also post about how we are using our Good-Ones!!<br /> What do you say I start some threads for about what we cook and how we cook it?<br /> Maybe we get more people on the forum participating as well!<br /> There will be threads for beef,poultry,pork,seafood and sides.<br /> These will be on-going threads so they will be easier to find.<br /> We can post what we cook, how we cook it, what woods and rubs and seasonings,injections we used. We can tell what temps we were at and how long the cook took.<br /> We can also post our recipes so we can all try new things and keep our taste-buds tingling. I got the idea when I gave out my Texas Meat Loaf recipe earlier today.<br /> Heck, we can even give the BBQ-brethren forum a run for its money!! Well,lets just get it started..lol<br /> I think this will help us back-yard pit-masters as well as the Pros and the new owners just joining the Good-One family!!</p> <p>Let me know if you think this would be a good thing to do and I will get it started!!!</p> <p>Have a safe and smokey Holiday weekend!!!!</p> <p>Smokeasaurus-Tex </p> http://www.aceofheartsbbq.com/forums/topic.php?id=88#post-489 Sat, 28 Aug 2010 19:43:04 +0000 nutrientcobra 489@http://www.aceofheartsbbq.com/forums/ <p>Just got done doing 4 tenderloins on my open range. This thing cooks way better than my FEC 100 I had and even better than my Stumps smokers. I had about 6k wrapped up in these two together or more and the open range kills them. I got the coals going and within 15 mins it was at 260 degrees and held there for near 4 hours until I was done. The meat was perfectly smoked and MOIST. I will never look back. In fact I may even get a bigger one down the road. Whatever that next model is! Thanks </p> http://www.aceofheartsbbq.com/forums/topic.php?id=82#post-424 Fri, 20 Aug 2010 18:58:45 +0000 big john 424@http://www.aceofheartsbbq.com/forums/ <p>Chris, I have a patio model that i need to replace the charcoal grate in. The grate that came in it is welded to the sides of the firebox. I think i heard or read somewhere that it is welded to keep the side from warping when you have a hot fire, the grate that is in it is severely warped from heat. My question is, do I cut out the old one or just put the new one on top. The old grate has warped down into the ash area and I think it may interfere with the air flow Have you ever seen this before. thanks </p> http://www.aceofheartsbbq.com/forums/topic.php?id=40#post-210 Thu, 24 Dec 2009 08:56:16 +0000 Thom Emery 210@http://www.aceofheartsbbq.com/forums/ <p>If I missed the thread sorry<br /> But have any of you share your experience with adding Guru systems to your Good One Smoker? </p> http://www.aceofheartsbbq.com/forums/topic.php?id=91#post-524 Thu, 02 Sep 2010 18:24:13 +0000 glen102868 524@http://www.aceofheartsbbq.com/forums/ <p>Brought our Open Range home last weekend. Did pork butt and babybacks for the first smokin. Followed some of the tips on forums and everything turned out great. thanks for all cookin times and tips. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=89#post-503 Sun, 29 Aug 2010 23:15:21 +0000 nutrientcobra 503@http://www.aceofheartsbbq.com/forums/ <p>I found this helps on my open range. Along with damping the air vent half of the firebox side compared to the other side. Usually one stir of the coals in the beginning with my fire poke to redistribute the coals makes it burn nice and even people. This thing holds temp so well. The only mistake I may have made was not going with the next size model bigger (:&gt;) </p> http://www.aceofheartsbbq.com/forums/topic.php?id=87#post-481 Fri, 27 Aug 2010 23:38:44 +0000 nutrientcobra 481@http://www.aceofheartsbbq.com/forums/ <p>Been reading posts on this and here is what I do. I put near 10 lbs of lump in unit. I open the ash tray side vent half of what I do on the opposite side. Do this because of where the box slides into the unit, there is small air gap areas. No biggy! Than a light a full container of lump in the chimney starter. When they are 90% red hot, I spread them evenly on the lump sitting in the smoker. Open the flu all the way, open the top vent some, open the lid where the coals are burning till its going pretty good and than shut the lid. Shut the damper down to about 11 o clock and adjust all the vents down some. if the coals are burning just a bit different on one end I will just adjust the vents some. Or take a fire poker and redistribute the hot coals to the side that is a bit cooler. Than shes good to go. Mostly dont have to do that thoe. Later </p> http://www.aceofheartsbbq.com/forums/topic.php?id=90#post-509 Mon, 30 Aug 2010 15:36:20 +0000 smokeasaurus 509@http://www.aceofheartsbbq.com/forums/ <p>I think this was addressed in another thread but I couldn't find it. My chicken skin was so rubbery yesterday it was like a rubber band.</p> <p>Here is what I did, please fire away and let me know what I did wrong:</p> <p>I did chicken quarters.<br /> They were on the top rack (Open Range).<br /> I started them for the first hour at 300 degrees.<br /> The remainder of the cook they were at 250.<br /> I had them skin side up for the whole time. I wonder if I should have done them skin side down??</p> <p>What do you think and thanks for the help?? </p> http://www.aceofheartsbbq.com/forums/topic.php?id=36#post-142 Fri, 27 Nov 2009 09:52:14 +0000 JMJ 142@http://www.aceofheartsbbq.com/forums/ <p>For the last few smokes on my good one I have noticed the coals are not burning even. I get one side that burns much faster than the other. Did it with my brisket and with my thanksgiving turkey. The problem with the turkey was that I split it and the half that was on the side that burnt faster was done sooner. I then moved the other half over to the hotter side and it took about 25 minutes to finish up over there (it was 158F when the other hit 165F).</p> <p>I read that if you don't have a good solid hot bed of coals it can burn from one side to the other. I had a huge bed of coals and it was definitely 95% red. It also looked like it burned a lot more coal than I expected it to for the 3 hour cooking of the turkey. It was a bit breezy out, I guess this could have had something to do with it.</p> <p>So my question is, how do I get rid of this "uneven" cooking of the coals? I plan on putting a beef tenderloin on tomorrow and I would really like a good even burn across the box.</p> <p>Thanks,</p> <p>John </p> http://www.aceofheartsbbq.com/forums/topic.php?id=81#post-421 Wed, 18 Aug 2010 10:18:49 +0000 ChrisM 421@http://www.aceofheartsbbq.com/forums/ <p>As we build our Next Generation of Smokers we are looking at making them easier to use and also maximizing space. </p> <p>Here are my thoughts for 2011 and the Marshall, I,m looking at elimanation the very top shelf of the smoker and then adjusting the other 3 shelves to have 4.5 Inches between each shelf so we can have the ablity to suppport large butts and briskets. </p> <p>So instead of 12 butts you can do 18 on the Marshall or about 35% more product on the smoker. </p> <p>What are the owners thoughs? Do you use the top rack enough ? </p> <p>Let me know<br /> Chris </p> http://www.aceofheartsbbq.com/forums/topic.php?id=86#post-461 Wed, 25 Aug 2010 21:55:27 +0000 nutrientcobra 461@http://www.aceofheartsbbq.com/forums/ <p>Not to sound too dumb, but am I missing something or do I have an extra grate? I know the coals are lit on the welded in grate. Now I have 3 more. Does the grate with handles go above the coals?? I assume it is the grill grate! Than I have 2 grates that are the same. I assume one is over the water pan on the smoker side! What is the last one for? Just a spare. Please help! Thanks (:&gt;) </p> http://www.aceofheartsbbq.com/forums/topic.php?id=85#post-449 Tue, 24 Aug 2010 22:01:39 +0000 nutrientcobra 449@http://www.aceofheartsbbq.com/forums/ <p>I picked up my Open Range tonight and did the bad one. I unloaded it by myself out of the back of a pickup. What a dumb move. I didn't hurt myself but I did get it together real fast. These things are built nice and go together well. Can't wait to try it out. Shane from Ne </p> http://www.aceofheartsbbq.com/forums/topic.php?id=84#post-426 Sat, 21 Aug 2010 18:33:20 +0000 Jimmy48 426@http://www.aceofheartsbbq.com/forums/ <p>Can some one tell me hoe long to smoke a 3-6lb. brisket?</p> <p>Thanks </p> http://www.aceofheartsbbq.com/forums/topic.php?id=83#post-425 Sat, 21 Aug 2010 18:30:58 +0000 Jimmy48 425@http://www.aceofheartsbbq.com/forums/ <p>Our new Open Range comes tomorrow, so they say. Can't wait to fire it up. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=73#post-379 Thu, 05 Aug 2010 13:23:55 +0000 smokeasaurus 379@http://www.aceofheartsbbq.com/forums/ <p>I have had some interest in the Pony Express when people are a little turned off by the price of the Open Range.</p> <p>Does anyone have some real cooking experience on it?? What does the pit hold?? How many butts and chickens will it hold? Can it do -2- briskets?? How is the clearance of the smoker lid?</p> <p>How about the grill box? How many burgers and steaks will it hold??</p> <p>Would this be a good pit for a family of -4-??</p> <p>Thanks everyone for your help. </p> http://www.aceofheartsbbq.com/forums/topic.php?id=80#post-419 Wed, 18 Aug 2010 00:33:20 +0000 et 419@http://www.aceofheartsbbq.com/forums/ <p>I recently purchased a Marshall, I would like to know if anyone has smoked a pizza sucsessfully and if so what is your method? </p> http://www.aceofheartsbbq.com/forums/topic.php?id=65#post-339 Sun, 04 Jul 2010 11:21:59 +0000 Great_Kazou 339@http://www.aceofheartsbbq.com/forums/ <p>I've been looking at a Good One for over a year now, and purchased the new Pony Express model on Friday. First cook was yesterday and did pulled pork and ribs.</p> <p>Turned out great. So easy to use! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=79#post-413 Mon, 16 Aug 2010 13:35:06 +0000 Todd762 413@http://www.aceofheartsbbq.com/forums/ <p>Chris,<br /> I am a newbie to smoking and my first smoker was your Pony Express with adjustable fire grate. I really have had excellent results with as little experience that I do have by simply using your entire line of products. I purchased the Good-One smoker, lump, wood, rubs and sauce, and followed your recipes here on the forum and within two or three tries have put out better bbq than I have ever eaten. It is so good that we eat it every time I return home from work out of town or on weekends. Kind of a family bonding thing. Bottom line is we burn though your bottles of sauce and rubs. Have you at any point considered making larger sizes available? Something like a 40 OZ sauce and larger packagings of rub? </p> <p>Maybe it is my "Costco Bulk" mentality with feeding a pack of hungry kids! Then again, larger sizes would make it more convenient and we like your rubs and sauces and burn through it. You have an excellent line of products from the bottom up that if used together make it almost fool proof to make excellent bbq. </p> <p>Thanks,<br /> Todd </p> http://www.aceofheartsbbq.com/forums/topic.php?id=78#post-403 Tue, 10 Aug 2010 10:41:03 +0000 Smokin Joe 403@http://www.aceofheartsbbq.com/forums/ <p>I won a small local IBCA contest in June that just so happened to be a state championship. Yesterday I got an invitation in the mail to participate in the American Royal. I am planning on going and competing in the Invitaional and Open contests. Can anyone give me some advice, what to expect, do's &amp; don'ts, or personal experiences?<br /> Smokin Joe </p> http://www.aceofheartsbbq.com/forums/topic.php?id=77#post-397 Mon, 09 Aug 2010 09:38:34 +0000 ChrisM 397@http://www.aceofheartsbbq.com/forums/ <p>Guys, we have uploaded the new owners manual with all the new starting methods. </p> <p><a href="http://www.aceofheartsbbq.com/ownercenter.html" rel="nofollow">http://www.aceofheartsbbq.com/ownercenter.html</a> </p> http://www.aceofheartsbbq.com/forums/topic.php?id=76#post-391 Sun, 08 Aug 2010 13:56:47 +0000 smokeasaurus 391@http://www.aceofheartsbbq.com/forums/ <p>I found this article on-line. It was an interview with Chris Marks and I found this interesting and very touching. I have a new-found appreciation for the Three Little Pigs product line and would like to share this with all of you:</p> <p>Rub Mixtures are closely held secrets. Was it hard to give these up? Why release them now? </p> <p>That's a good question, and yes they were closely held. There are really two reasons. The first being that my mother Joan passed away in June of a lung ailment. After my father Larry passed away in 1997, I made and dedicated the Three Little Pigs BBQ Sauce for his memory and now I will do the same for my mother with the rubs and seasonings.</p> <p>Something to thing about when you are at the pit and when you are sitting down to eat....a wonderful tribute to Chris' parents that he is sharing with all of us!! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=61#post-316 Sun, 13 Jun 2010 20:46:39 +0000 Younique 316@http://www.aceofheartsbbq.com/forums/ <p>My wife and I went to a local Patio Shop and were introduced to the Good One for the first time! I just received my Good One as an early Father's Day gift because my wife loved the demo food! We have 2 sizes of BGE and a large Primo grill, but this one appealed to us. I know the demo was done on a large grill, and we bought the Open Range Reverse. I hope this smaller grill does as well as the large one used at the store for the demo. We are not competition cookers, but just enjoy good food!. We look forward to reading ideas for good recipes so we enjoy our new grill to the max! </p> http://www.aceofheartsbbq.com/forums/topic.php?id=18#post-56 Tue, 06 Oct 2009 17:47:07 +0000 kerrdog 56@http://www.aceofheartsbbq.com/forums/ <p>When I bought my smoker, it was still a Good-One. It is the Patio model. Not sure what it's called now. Anyhow, I think the instructions said to open the top vent 1 1/8 turns and leave it there. However, watching one of the videos it said to open it more than that. What does everyone one else do? </p> http://www.aceofheartsbbq.com/forums/topic.php?id=30#post-114 Wed, 04 Nov 2009 11:51:21 +0000 JMJ 114@http://www.aceofheartsbbq.com/forums/ <p>Hi, just a general question from someone with his first smoker :) (Open Range)</p> <p>I am uncertain as to how long I need to be adding wood chunks to my fire. For the sake of this argument, let's say I'm doing a pork butt. I have been told to use no more than 2 or 3 fist sized chunks on my smoker. So, here's my question. Do I add one chunk at a time (of course starting when the meat is put on) and when the smoke dies down add another, or put it all on at once? I noticed on my first try at ribs that the two chunks burned out in about an hour. If this is the same case with pork butt, isn't it possible that the meat may not be up to temp and could still be accepting smoke? And as far as the 140F is concerned, that has to be the surface temp of the meat correct? The internal temp would be irrelevant if the surface surpasses 140F?</p> <p>I guess this leads me to one more question - To those that wrap the butt, at what temp do you wrap it up?</p> <p>Sorry if my questions sound dumb, but I know there are some experts here and that this is a science...and I'm trying to learn it :D</p> <p>Thanks,</p> <p>John </p>