Some italian seasoning kinda rub chicken with a burnt offering and some gassed veggie goodness.
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Last edited by Jon Solberg; October 11, 2014, 04:35 PM. -
Just pulled off my ham and a couple of slabs of bacon
Last edited by NC BBQ Maven; October 11, 2014, 05:56 PM.Comment
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Nice, you using pecan again Jon?Comment
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Tonight for me is reverse seared steakhouse burgers. Ground chuck 85/15 was on sale. I put them on with two pork butts, which is tomorrow thru Tues nights' meals for me at work. Two 1/2lb patties, loosely packed, smoking over apple logs with my pork butts.
Here are some pics just because...
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Mamma wanted some smoked turkey breast with all the drippings this weekend... so VOILA`-- tossed it in a dutch then traeger and cooked with lid off
Attached FilesLast edited by smarkley; October 11, 2014, 04:13 PM.Comment
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Thats a sweet way to go. Good thinking! I'm borrowing method!Last edited by Jon Solberg; October 11, 2014, 05:01 PM.
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Fired up Big worm, using ozarka oak lump charcoal
Pulled out the water pan, 
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Doing a turkey breast on Sunday. Assuming I survive yet another heart procedure on Monday (adding a 3rd wire to my pacemaker/defib) we'll be having some turkey chili on Tuesday. Ain't no way in hell that I'm going in for a procedure without having some BBQ the day before.
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Sending positive vibes your way bo!Comment
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Eight pound pork shoulder (from my butcher) in the works on the PBC, pulled off at 160, wrapped and heading back to cooker.
.Last edited by Steve Navarre; October 11, 2014, 09:07 PM.Comment
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Thanks, guys. Was a crazy end to the summer and I didn't post much of anything, even on my blog, for the past several weeks. Believe it or not after over 20 PBC cooks I had never done pork shoulder! Well, I've remedied that big time and I think this is my fourth pork shoulder since the end of August. This hunk was the biggest so far at 8 pounds. Got it from my butcher. Happy to report it turned out great, but it did take longer than I hoped at eight hours. The PBC performed great as it held good temps all through (had to crack the lid once). The fall weather was ideal too. Did a little western flare and served the sandwiches with chopped green chiles and shredded smoked provolone cheese (that my butcher makes). Wow! Having left overs tonight and if there's any left will go into making pork green chile ('tis the season here in this part of the west for roasted Hatches green chiles).Last edited by Steve Navarre; October 12, 2014, 07:02 PM.
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Here's a pretty cool shot I got tonight reverse searing some steakhouse burgers.
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So last night I prepped some Chicken Thighs that I ended up marinating in some Italian Dressing and some "Petite" Beef Back Ribs I got from GFS and hit them with a simple rub of garlic granulates, salt, pepper and couple of other spices.
I got up this morning and dusted the Chicken Thighs with some Killer Hogs The BBQ Rub.
Then I loaded up the Good One Marshall.... One the top rack I have some Smoke Sausages and Corn on the Cob and will throw on some potatoes shortly. The rack below is the chicken thighs and following rack is the Beef Back Ribs.
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Chicken Thighs unsauced.....
Chicken Thighs Sauced & Finished......
Attached FilesLast edited by cdnichol; October 17, 2014, 08:11 PM.Comment
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CDNICHOL, my name is Ken and I'm looking to get a new smoker. I've been eye-balling the Good One Marshall for almost 6 months now and I saw from another post that you have one. There aren't many reviews on this 3rd generation model. I do a lot of overnight cooks on my cheap offset smoker and nursing it all night to maintain temps is killing me.
In your experience how long can you maintain the golden 225 degrees (or say... 250 degrees) on the Marshall and how much charcoal (lump or briquettes) do you use?
For me it's either gonna be the Marshall or LoneStarGrillz's insulated vertical smoker ($2600). I'm favoring the Marshall because of it's price, which includes shipping. I'm here in Los Angeles, CA and shipping costs are always at least $400. That being the case, the LoneStarGrillz smoker will cost me over $3000. That's REALLY steep for me. The Marshall is at the top of my budget as it is.
ANY information you can provide me about the Marshall would be greatly appreciated. Thanks for your time. -
Hi Ken,
Let me apologize for the last reply.... I've been extremely busy as of lately which has resulted in me not being on this site lately and dare I say it any outdoor cooking
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So it's funny when you describe your story and situation because I literally was in the same boat as you with the same two smokers in mind LOL! Great minds think alike I see! I haven't done any extremely long cooks on the Good One Marshall so far maybe seven hours on Labor Day weekend. As for maintaining temperatures I usually shoot between 235 - 270 I prefer the low ends of the 240s and 250s and i'm very easily able to lock in those temperatures with the Damper being almost completely closed. You do 95% of your temperature control with the damper not the intake spinners. The spinners may seem a little confusing because the manual may say something like if you want to say in the 230s temperature wise spin the spinners to and a half turns. Maybe i'm just a little slow LOL but I gradually got a feel of the intake spinners and damper controls very quickly! Compared to my Primo XL which the learning curve seemed to take a full year. Getting temperatures down if you over jump is very easy which when you have ceramic grill that isn't the case. I can get the grill up and going to my ideal temps in usually 30 mins. I use lump charcoal and 1 weber starter cube. The instructions for lighting the grill is slightly different but I like my process and my food speaks for itself. You can use briquettes if you like with this grill but I only grill and smoke with lump. If you don't use the charcoal grate for the firebox you can get about 10-14 lbs of lump but it all depends on the size of the pieces in your bag. With Briquettes that wouldn't be as much of issue with consistency of the sizes.
I love the size of the Marshall and with the four grates you have alot of options and space. The temperature between each grate is not 100% consistent. For example the top grate will run about 25 -30 degrees higher then grate below it but i've noticed that two middle grates run very close in temperature within 5 - 15 degrees and the bottom grate will run about 15 - 30 degree difference from the grate above it. But it all still works out perfectly. I may cook items like sausages and veggies on the top great due to the higher temperatures and my other meats like chicken, ribs, briskets and etc on the two middle grates and i'll use the bottom grate as a warming tray. Budget was big reason for me for choosing this smoker and it hasn't disappointed! I know you mentioned over night cooks as a big one and I haven't done any yet on the Marshall due to having a Primo XL and I can lock it in between 230 to 240 for 22 plus hours without any maintenance needed at all so that is still my go to for Overnights unless I have way more to cook then the capacity of it can hold. I've talked to other Good One Users on groups on Facebook and alot of them had stated they have gone 8 plus hours without having to go out and touch the smoker. I don't sleep much when I do an overnight with the Primo but it is nice piece of mind when you glance up and look at your Maverick Thermometer and see you are right where you want to be and you don't have to rush out in the night and mess with anything. If your truly want a smoker where you won't have to do any maintenance then LoneStarGrillz is probably your best option but if you don't mind the occasional checking and maintaining of the smoker then the Marshall will be your best friend. I can easily go 6 to 8 hours with little no attention needed for it.
I hope this helps you out and feel free to shoot me over any questions you may have. Sorry for the delay again Ken and have a good one.
Cam
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Jerk ribs.
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I microwaved yesterday's pork butt for dinner (breakfast?) tonight. Does that count as cooking? I'm at work, it's all I have access to.
Last edited by Huskee; October 12, 2014, 09:26 PM.Comment
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