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The Good One Marshall questions

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  • Killa J
    commented on 's reply
    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
    replied
    Congratulations on your new cooker.

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    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
    replied
    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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    Leave a comment:


  • Killa J
    commented on 's reply
    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.

  • Killa J
    replied
    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.

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    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...

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

  • Mr. Bones
    replied
    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.

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  • BFlynn
    replied
    Great job getting a fantastic cooker!!

    Let us know how it goes!

    Leave a comment:


  • Huskee
    commented on 's reply
    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!

  • Killa J
    replied
    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.

    Leave a comment:


  • Dewesq55
    replied
    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!

    Leave a comment:


  • Jfrosty27
    replied
    Way to just dive right in! I love it! Keep us posted on your cooks with plenty of photos.

    Leave a comment:


  • Killa J
    replied
    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.

    Leave a comment:

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