Hi everyone wondering if anyone has any experience on these rigs. I'm thinking about pulling the pin and buying one of these smokers but can decide between the two. Pros and cons would be great. Thanks
Sully
Sully
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Delighted to say that I have a GOOR!
Love her madly, gits used a lot, always happy with both how she cooks, an th foods I've made on her... other folks are amazed when they eat th food, an I feed a LOT of folks...
Gimme a lil time to collect myself, an I'll give ya some places to start with my experiences with her...
If ya have any specific questions, shoot em my way, an I'll be happy to help, as best I can!
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Looks like this discussion died off, but I'm hoping to revive it. I'm having a mid-life bbq crisis of sorts and I'm leaning hard toward liquidating my GMG Daniel Boone, home-made UDS, and my standard Weber Kettle to create garage space and consolidate into one unit. Much like the original poster here, I've been looking at the The Good Done Open Range and Heritage Ovens, the Meadow Creek PR36 and SQ36, and the Assassin 36 and 48. What I really want is a high-quality charcoal cooker with decent (tailgating for 15-30 people) capacity that I can cook on easily with direct heat or smoke with consistent (and reasonably low) temps for hours and hours when I want to. I'm really intrigued by the Assassin grills, but it would cost $600 just to ship one to me in MT. Meadow Creek and The Good One both have dealers in Colorado, which I could make work. The other option I'm considering is a Weber Performer set up with a SNS and a fan/controller. Thoughts, opinions, recommendations? I don't see much on here about Assassin. Anyone with much experience with Meadow Creek cookers? Hasty Bake is another that I would consider, but the closest dealer is a long ways away . . .
Oh, and I'd like something that is decently insulated (or just efficient enough) that I can cook on it in the winter. Our tailgates stretch into late November in Montana . . . thanks!Last edited by thedonald78; June 7, 2019, 10:49 AM.Comment
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You may want to consider the M1 cooker as well. Are there cost constraints to consider?Comment
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Well, I have eyed the Good One in the Great Give Away and I think it would make a great versatile grill. I am a Kamado guy at heart, and if you are going to one grill a Kamado does everything well, but isn’t the best at anything. If you are only interested in grilling and low and slow and cold weather cooking isn’t an issue I think the Good One is a great choice. Also, moving it in and out of the garage might be easier with the Good One.Comment
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thedonald78 Th GOOR can definitely handle winter cooks; these pics was taken 13JAN19
Ambient was in th 20s, 10-15 mph variable winds, very humid.
1 unlit chimley KBB, 1 lit. Smallish hickory splits were added, as needed.
I had to damper her down; she was wantin to climb above 350° dome temp...
Run a few racks of spares, avg ~275°...Comment
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thedonald78 I have been successfully able to keep 250°, 275° fer hours, in direct Kansas Territory Summertime sunshine (I won it in August)We had over 100 days of over 100° temps here, last Summer...
I don't cook so low as 225°, but have no doubt one could do so...
Still amazed at how very long this cooker can hold a steady temp, makes life purty smooth...
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thedonald78 An, yup, in answer to yer second query, I'd like to have th same same qualities, with more Real Estate...reckon then I could 'WOW' more people with th Great Food that comes so easily offa this cooker!
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I'd like to stay in the $1500 or under range, but up to $2000 isn't out of the question if it feels right. I have looked briefly at the M1. Looks nice and certainly innovative.Originally posted by Butchman View PostComment
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Concerning the Meadow Creek PR 36: I own two of them as I cook for large groups. I find it to be a quality unit. My previous experience base is Weber 26", 22", 18' grills, original PK grill, Weber Smokey Mtn. smoker, and a number of off set smokers. The PR 36 is versatile. Be sure to order the pull out drawer. This makes loading charcoal much easier and ash clean up less of a chore. One word of caution is to keep it covered if it is stored outside as it will rust. The temperature gage is reasonably accurate (tested vs maverick digital), The cooking surface area (stainless) is large enough for effective indirect grilling. Buy the second rack for additional space as it comes in handy.
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Holey jumpin….you cooking for an army there.
Looks good none the less.
Must be quite the unit, those look like pneumatic tires, most units have cheapo plastic tires unless those an owner installed upgrade.Comment
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Did you ever pick between the two? I'm going back and forth as well. I like the idea of the Good One Open Range, where you can actually throw something on the front grill area while you're smoking. With that said, the grill space is smaller than the PR36. Both seem like good options and well built.Originally posted by SullysSassySauce View PostComment
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I was looking at both of these, and ended up with neither. After looking hard at the PR36, I ended up with the PR42. The extra capacity is what sold me. Room for a larger pig, and more than enough room to do a lot of butts and briskets. I’m still learning the the PR42, but am very happy with it. I also spent an afternoon with the dealer the day I bought it, and received a lot of info and tips, which really sold me. HTH!Comment
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Yeah - after seeing @kpnoone's image above of the PR36, I don't think I'd ever need anything larger than that. The price difference between the PR36 and the PR42 sure makes you think twice about it, but I'm kinda leaning towards the Good One Open Range at the moment for it's grilling/smoking surfaces, which seem like it would definitely support grilling up some apps while the smoker is rolling along.
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