BBQ Brisket & Butt Smoking Class Video- March 30, 2008 8-time American Royal Grand Champion Chris Marks gives a smoking class at Backyard Bash BBQ Headquarters in Parkville,Missouri. Chris teaches his classes on a Good-One SmokerGrills which are provided by Ace of Hearts BBQ. Watch the video here&8230;http://www.thegood-one.com/index.php/bbq-facts/bbq-brisket-butt-smoking-class-video/ Good-One Open Range Model 30 Perfomance Testing- March 27, 2008 An independent test program was conducted to examine the performance of the Open RangeModel Good One Smoker. Over the course of about two months, several tests were performed to measure theoperating temperatures of the smoker under various conditions. The tests have proven sufficient for determining the performance of the smoker final-report-open-range.pdfhttp://www.thegood-one.com/index.php/bbq-facts/good-one-openrange-perfomance-testing/ BBQ Smoking Woods and the meats they compliment- March 24, 2008 Wood Characteristics Best With Oak A heavy smoke flavor. Any oak will do. The second most popular smoking wood. Red meat, pork, fish, and some wild game. Hickory Strong, smoky taste. The most common smoking wood. Good with any meat Mesquite Sweet, light taste. Great with all meats. Especially good with ribs, lamb, and vegetables. Pecan Nice taste. Lighter than hickory. Good with almost anything. Apple Sweet, fruity smoke taste. Beef, poultry, ...http://www.thegood-one.com/index.php/bbq-facts/bbq-smoking-woods-and-the-meats-they-compli... Food Safety Tips for SmokingGrillling- March 21, 2008 Food Safty Tips and Tempatures Measured with a food thermometer &160; Ground Meat &38; Meat Mixtures Beef, Pork, Veal, Lamb 160 F Turkey, Chicken 165 F Fresh Beef, Veal Lamb Medium Rare 145 F Medium 160 F Well Done 170 F Poultry Chicken &38; Turkey, whole 165 F Poultry Parts 165 F Duck &38; Goose 165 F Stuffing (cooked alone or in bird) 165 F Fresh Pork Medium 160 F Well Done 170 F Ham Fresh (raw) 160 F Pre-cooked (to reheat) 140...http://www.thegood-one.com/index.php/bbq-facts/safe-cooking-temperatures/ BBQ Smoking Taboos- March 17, 2008 DON&8217;T'S: Please don&8217;t confuse it with Grilling - This is one of those rookie things that always separate &8220;hard-core&8221; barbecue enthusiasts from the uneducated public. Remember, grilling is a quick, hot fling you have with ...http://www.thegood-one.com/index.php/cooking-tips/bbq-smoking-taboos/ Top 10 BBQ Mistakes by Novices- March 15, 2008 Being in too big of a hurry. Barbecue takes time and patience. You can&8217;t rush it. Figure 1 to 1 12 hours per pound for most meats. If you&8217;re tending a wood-burning smoker, figure on adding fuel every 30-45 minutes. Opening the lid to peek too often. This lets out the heat and the smoker will ...http://www.thegood-one.com/index.php/cooking-tips/top-10-bbq-mistakes-by-novices/ How to Choose a Smoker- March 13, 2008 Cost: A smoker should be a long term investment. As a general rule, buy the best smoker you can afford and justify. Here are some considerations. Fuel: If you just don&8217;t have time to maintain a charcoal or wood fire for long burns, consider gas or electric. Smoke is generated by heating shavings or sawdust. You ...http://www.thegood-one.com/index.php/bbq-facts/how-to-choose-a-smoker/ Flavor Woods 101 - Appropriate Smoke Woods- March 11, 2008 A variety of sources on the Internet indicate that all the woods listed below are suitable for smoking most any type of meat, poultry, or fish. The most popular and widely available smoke woods are oak, hickory, pecan, apple, cherry, and alder.Woods to Avoid Cedar, cypress, elm, eucalyptus, liquid amber, pine, redwood, fir, spruce, osage orange ...http://www.thegood-one.com/index.php/bbq-facts/flavor-woods-101-appropriate-smoke-woods/ The Good-One Natural Hardwood Lump Charcoal- March 7, 2008 Good-One Natural Hardwood Lump Charcoal contains chunks of kiln-fired Pecan, Hickory and Oak trees harvested from Central Missouri hardwood forests. Why cook with Good-One Natural Hardwood Lump Charcoal It&8217;s fast. Good-One Natural Hardwood Lump Charcoal lights in half the time of ordinary briquet&8217;s. It&8217;s only 10 minutes from lighting to 900-degree cooking. It tastes great. Good-One Natural Hardwood Lump Charcoal ...http://www.thegood-one.com/index.php/bbq-facts/the-good-one-natural-hardwood-lump-charcoal... |