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The Good One Marshall questions

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  • Killa J
    Club Member
    • Aug 2020
    • 33
    • Prairieville, LA

    The Good One Marshall questions

    It looks like this forum is pretty slow, but I had a few questions. I’m looking at a few different smokers, and the Marshall is on my list.

    Is it possible to use this solely as a woodburning smoker? I know it’s easier to control charcoal, but I like the smoke profile better from stick burners.

    If I can’t use all wood, does this end up basically smoking like a really big Kamado?

    Would something like a BBQ Guru or Fireboard work well with it? It looks like I’d have to cut or drill to attach it, but I could live with that.

    Does anyone here have one and not like it?



  • Huskee
    Administrator
    • May 2014
    • 15140
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    I believe Mr. Bones has the Open Range, let's see if he has any advice. I suspect you just don't need a controller for a rig like this, just use the vents, but that doesn't mean I'm right. And I do believe The Good Ones are designed to use all wood, it's just trickier.

    Comment

    • Killa J
      Club Member
      • Aug 2020
      • 33
      • Prairieville, LA

      #3
      Well, I guess I’ll find out how they are soon. The Marshall and the KBC C-60 were the only ones on my short list that didn’t have a 2 month+ wait. And I wasn’t crazy about the cooking capacity of the KBC. So I just (hopefully not foolishly) ordered a Good One Marshall. My wife will be thrilled! Going to try it with and without charcoal.

      Comment

      • Jfrosty27
        Club Member
        • Mar 2020
        • 874
        • Muskego, WI
        • Current cookers:
          Rec Tec RT700 "Bull" pellet cooker
          Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
          Weber Genesis 3 burner gas grill w/ rotisserie
          Charbroil Grill2Go gas grill
          Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
          Weber Smokey Joe
          SnS Deluxe
          Vortex
          The Orion Cooker convection cooker/smoker (two of them)
          Blackstone 17" griddle
          Joule Sous Vide circulator

          Favorite beer: Anything that's cold!
          Favorite cocktail: Bourbon neat

        #4
        Way to just dive right in! I love it! Keep us posted on your cooks with plenty of photos.

        Comment

        • Dewesq55
          Founding Member
          • Jul 2014
          • 1965
          • The Poconos, NEPA
          • Smoker:
            Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
            Masterbuilt 40.2" 1200W Electric Smoker
            Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

            Gas Grill:
            BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

            Charcoal Grill:
            Weber Smokey Joe Charcoal Grill 14"

            Thermometer:​​​​​​
            Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
            Fireboard 1st Generation
            ThermoWorks Mini Instant Read
            Lavaworks Thermowand Instant Read
            2 Maverick 733
            ThermoWorks IR-GUN-S Industrial Infrared Thermometer
            ThermoWorks ThermaPen Mk4 x 2
            Govee Bluetooth Thermometer with 6 probes

            Miscellaneous:
            Anova Sous Vide Immersion Circulator - 1st generation
            Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

            Favorite Beer:
            Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

            Favorite Spirit:
            Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

            Favorite Wine:
            Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

            Favorite Meat(s):
            Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
            Chicken - Mainly the dark meat and wings
            Beef Ribeye steak

            Favorite Cuisine to Cook:
            Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

            Favorite Cuisine to Eat:
            Indian, followed closely by BBQ.

            Disqus ID:
            David E. Waterbury

          #5
          I once emailed them and asked them if you can burn logs and they said yes, FWIW. I was asking about the Open Range, but it should be the same for the Marshall. I think the Marshall is a kick-a$$ cooker. Good luck with it!

          Comment

          • Killa J
            Club Member
            • Aug 2020
            • 33
            • Prairieville, LA

            #6
            I’m assuming based on the huge ass firebox that it will take a lot of babysitting and adding logs if I use just wood. But the KBQ I almost bought requires adding wood every 30 minutes, so I’m sure it can’t be any worse than that. But the option to use charcoal to run for long burn times seems nice.

            Comment


            • Huskee
              Huskee commented
              Editing a comment
              Most backyard sized stick burners will require a 30-45 min reload in my experience. But to some of us crazy folks that's actually a very easy task and we love it!

            • Dewesq55
              Dewesq55 commented
              Editing a comment
              What Huskee said. Stick burners require a lot of attention. You either enjoy that, or you don't.

            • Killa J
              Killa J commented
              Editing a comment
              My first smoker was a stick burner. I didn’t mind it for stuff like ribs that didn’t take overnight, but 14+ hour brisket was not my favorite. At least with this, I can run it as a stick burner for 5 hours or so, then add charcoal and let it do it’s thing overnight.
          • BFlynn
            Charter Member
            • Oct 2014
            • 849
            • Third Coast

            #7
            Great job getting a fantastic cooker!!

            Let us know how it goes!

            Comment

            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 9440
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
                Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                Weber 18" Kettle ($30 CL) 'Lil' Feller'
                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
                Weber SJS DE Code (FREE) 'Lil' Helper'
                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
                Orange Thermapen Mk4
                Pink Thermapen Mk4
                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
                2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                BBQ Vortex, 2 Hovergrills, Top Deck
                Warming shelf
                MyWeigh KD-8000Kitchen Scale
                Backyard Grill marinade injector
                Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              #8
              Otay...

              I have a GOOR, an a reasonable degree of experience runnin it, from -0°F temps, up to over 100° plus...

              I burn a charcoal bed in mine, occasional full length ~16" splits in mine...

              I don't t hink 1 in 25,000 could taste th difference between this method, or my two other offsets, run offa straight up hickory, apple, Mesquite, or mix an match... Honestly, I cain't, an I'm experienced, picky bout what flavour(s) I want /don't want .

              Honestly don't think 1, mebbe stretchin, 2/100 KCBS experienced judges could neither...

              Now, there is Zero Problemo runnin ya some briqs, an some wood splits on a GOOR...

              Marshall's a size bigger, but th cooker concept is identical....

              Would a fan Guru etc. work? sure, it would...

              But, bein as mine holds temp fer hours on end, any WX, even gusty-arse winds, usin th factory vents, why would ya wanna spend th $, instead of on smoker meats... Or blow holes in a new cooker that costs a couple grand? Not my intentions, at all...

              Any other Good One questions I can assist, hit me up, Brother...

              P.S.

              Thanks fer pickin offa a painful scab that I dang near had healed: zackly what yer talkin bout, Sha:

              Been tryin to ignore this one, fer ~ two months, limited success

              Th port done blown in it has kept me from divin, even if it includes th fan

              Not really how I ever / or even wannna roll, but to each, they's Own
              Last edited by Mr. Bones; August 20, 2020, 12:44 AM.

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                AH, it's sold, Finally, but now another is vexin me

                BTW, I regularly run two large stickburners, an that's th flavour profile I cherish, each an every day...
            • Killa J
              Club Member
              • Aug 2020
              • 33
              • Prairieville, LA

              #9
              I’ll hold off on getting a fan controller for it.

              I built a HeaterMeter for the Akorn I used to have. I really didn’t need it, but used it because I had a runaway fire that torched a brisket once overnight. But the kamado places the meat over the fire, so I think fat drippings must have spilled over and ramped up the fire that time.

              Looking forward to trying this thing out, but I need to get rid of my charcoal kettle now. One in, one out to keep the wife happy.

              I wonder if there’s a way to use a rotisserie with it. Not going to drill any holes for now, but maybe down the line.

              Comment

              • Killa J
                Club Member
                • Aug 2020
                • 33
                • Prairieville, LA

                #10
                Quick pic before I had to go to work. Just burning it in for the first time.

                Click image for larger version

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                Comment


                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Very nice, yer gonna LOVE this cooker, Brother!!!

                  Might wanna spin them top vents open bout 3 turns, crack th damper some, if'n it ain't already, an season th smoker, as well

                  Ya know where to find me, an hit me up, If I may ever be of assistance...

                • Killa J
                  Killa J commented
                  Editing a comment
                  I did open the top vents a few turns and seasoned it. Sprayed way too much oil on the inside of the lid, dripped all over the patio. I guess one of those grill mats is the next purchase.
              • Donw
                Club Member
                • Jul 2017
                • 3125

                #11
                Congratulations on your new cooker.

                Comment

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