Smoker/Grills

Operating Manual
Smoker/Grills
For great recipes plus cooking tips visit us at:
www.aceofheartsbbq.com
Distributed by: Ace of Hearts BBQ Specialties™, LLC
110 West 26th Avenue, Kansas City, MO 64116
888-422-3227 (Direct Business Line) • 816-471-1355 (Fax Number)
Email: info@aceofheartsbbq.com
www.aceofheartsbbq.com
Table of Contents
QUICK GUIDE FOR USING THE GOOD-ONE®. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
THE GOOD-ONE® STORY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
THE GOOD-ONE® PRODUCT LINE
Patio Style Smokers/Grills. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Trailer Unit Smokers/Grills . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Smoker/grill optional accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Charcoal & Flavor Woods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
BBQ Sauces & Rubs/Seasonings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
COMPONENTS OF THE OPEN RANGE™/SCHEMATIC . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
SAFETY PRECAUTIONS BEFORE STARTING
THE first FIRE IN THE GOOD-ONE®. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
CURING THE GOOD-ONE® SMOKER/GRILL. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
STARTING & MANAGING THE GOOD-ONE® SMOKER/GRILL. . . . . . . . . . . . . . . . . 11-15
STEPS TO PREPARE FIRE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
OPTIONAL STARTING METHODS-USING CHARCOAL CHIMNEY . . . . . . . . . . . . . 14
MANAGING THE PRE-COOK FIRE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
TROUBLESHOOTING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
PREPARING TO COOK ON THE GOOD-ONE®. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
PROPER COOKING TEMPERATURES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17-18
MAINTAINING THE GOOD-ONE® SMOKER/GRILL . . . . . . . . . . . . . . . . . . . . . . . . . 18-19
TOWING THE GOOD-ONE® TRAILER MODEL SMOKER/GRILL. . . . . . . . . . . . . . . . 20-21
Performance Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23-24
WARRANTY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
1
Quick Guide for Using The Good-One®
1. Before smoking or grilling on The Good-One® for the first time, be sure to cure it
properly.
2. Make sure you are using The Good-One® smoker/grill in a safe location, away from
children, and following WARNINGS & CAUTIONS.
3. Place suggested amount of The Good-One® Natural Hardwood Lump Charcoal in
smoker/grill and leave the fire box lid open while starting fire.
4. Open intake and exhaust spinners 80% (~ 6 turns) of the way and move the control
handle for the damper to 2:00 position.
5. Place 2-6 starter blocks in the ash pan.
6. Connect the starter blocks with a line of lighter gel.
7. Ignite the starter blocks.
8. Allow the charcoal to get 95% red–ready to smoke or grill.
9. Close the fire box lid, close all spinners completely and re-open them one and one half
(1 ½) to two (2) turns, and set the damper control handle at the 11:00 position.
10. Add flavor wood if desired and place meat in the smoke box.
11. Monitor temperature and refine control settings to get desired temperature in the
smoke box.
12. Smoke meats for recommended time and/or desired internal temperature.
13. To extinguish the charcoal, simply close the intake spinners and damper completely;
you can reuse remaining charcoal the next time you smoke/grill.
14. Wait for grease to cool, but before it solidifies, to remove and properly dispose of
grease drippings.
15. 24 hours after using The Good-One®, use a tool to move remaining charcoal around
so ashes fall into ash pan.
16. Remove and properly dispose of ashes.
17. Place outdoor cover on unit to protect from outside elements.
2
The Good-One® Story
The Good-One® Smoker/Grill was designed and built by the father and son team of Ron and Larry Goodwin.
The first Good-One® was built in 1988 and evolved from the dreams and creative thinking of a passionate and
persistent father and son team of entrepreneurs in Burns, Kansas. The Goodwins have been involved in developing,
manufacturing, distributing, marketing, selling, and servicing products for the outdoor cookers for over 20 years
now. Over the years, they conceived new ideas to make a host of their products simpler and easier to use. The GoodOne® produces outstanding smoked meats and other outdoor cooked foods requiring significantly less attention
than other smokers and grills.
The Good-One® Smoker/Grills have minimal moving parts: doors, spinners and a damper. The Good-One®
Smoker/Grills require no electricity. Moreover, The Good-One® works great in all types of weather conditions,
be it sunny, snow, sleet, extreme cold, or rain. Furthermore, one can smoke great meats or entire meals while
being outdoors with the unit for less than 10 minutes for a 6-hour smoke. Conceptually, these outdoor units
work similar to an indoor combination of a slow-cooker and convection oven. There is no need to turn meats
that you are smoking on The Good-One® Smoker/Grill. The innovative design of The Good-One® controls heat
in the smoker compartment for uniform cooking temperature and eliminates the need for a rotisserie or electricity.
In March of 2007, Ace of Hearts BBQ Specialties™ purchased The Good-One® product line and partnered with
Goodwin Industries, the manufacturer of The Good-One® line that includes The Open Range™, The Marshall™,
and The Rodeo™ Smoker/Grills, plus The Lone Star Grill™. The idea was to take The Good One® line from a regional
smoker/grill to a national brand. Ace of Hearts BBQ Specialties™ (abbreviated as AH BBQ!) now has manufacturers’
representatives in eight regions covering the United States, as well as a host of owners (referred to as “Cowboy
Dealers”) who represent and sell the brand. The Good-One® has been sold to individuals not only across the United
States, but also in many other countries throughout the world. Ace of Hearts
BBQ has recently added Three Little Pigs™ brand of BBQ sauces and rubs. We
also sell The Good-One® Natural Hardwood Lump Charcoal, a high quality
natural hardwood lump charcoal.
Joe Roetheli, CEO, of Ace of Hearts BBQ Specialties™ grew up in austere
conditions on the edge of the Ozarks in Missouri. His family farmed and
raised their own beef, pork, goats, and in a lucky year harvested a deer.
Smoking meats, such as hams, shoulder, bacon, summer sausage, and bratwurst, in
an old smokehouse was one of the family’s traditional means of preserving foods.
Joe considers The Good-One® smokers merely a compact, high technology version for
smoking meats, a modern version of his Swiss heritage.
Three Little Pigs™ BBQ sauces were started by Chris Marks. Then at his direction,
Ace of Hearts BBQ Specialties™ has expanded this great line of traditional sauces
and rubs by adding an “All-Natural” gluten-free line. Chris is the eight-time Grand
Champion of the American Royal BBQ Cookoff–the largest BBQ contest in the world!
Only one other person has won more than once, and that person has won only twice.
Chris serves as General Manager of Ace of Hearts BBQ Specialties™.
3
The Good-One® Patio Style Smoker /Grills
Reverse lid design
available!
The
Open Range™
Available as
outdoor kitchen
model!
Cooking Area: 1,044 sq. inches
The
Lone Star Grill™
The
Cooking Area: 800 sq. inches
The
Rodeo™
Marshall
™
Cooking Area: 3,895 sq. inches
Cooking Area: 2,726 sq. inches
For more information visit us at:
www.aceofheartsbbq.com or call TOLL FREE 1-888-4ACEBBQ (1-888-422-3227)
4
The Good-One® Trailer Unit Smoker/Grills
The
The
Chuckwagon™
Pit Boss
™
(The Rodeo™ Smoker/Grill & The Lone Star™ Grill)
(The Rodeo Smoker/Grill)
™
The
Ponderosa™
(Two Rodeo™ Smoker/Grills)
The
The
Trail Boss™
Round Up™
(7-gauge body & 11-gauge lids)
(The Marshall™ Smoker/Grill)
5
Smoker/Grill Optional Accessories:
Optional accessories can enhance the cooking experience on The Good-One® smoker/grills. The following are
available accessories:
5-Slab rib rack
10-Slab Slide-in
rib rack
Rib Racks:
5-Slab Rib Rack (Fits all smoker/grills)
14-Slab Rib Rack (Fits all models except The Open Range™)
10-Slab Slide-in Rib Rack (Fits The Marshall™ smoker/grill)
14-Slab Slide-In Rib Rack (Fits The Rodeo™ smoker/grill)
Weather Covers
Available for all models
Additional Smoker Grates:
Smoker ½ Grate (The Open Range™)
Smoker Full Grate (Fits all smoker/grills)
Full Commercial Grate (The Trail Boss™ trailer model)
Exterior Shelf
Front Shelf (The Marshall™ & The Rodeo™)
Go to www.aceofheartsbbq.com for a complete listing of parts and accessories.
The Good-One® Charcoal & BBQ Flavor Woods
The Good-One® Natural Hardwood Lump Charcoal
20 Pound Bag
6
The Good-One® BBQ Flavor Wood
Avg. 12 Pound Bag
Flavors:
• Hickory
• Sassafras
• Pecan
• Apple
• Maple
• Peach
• Cherry
• Mesquite
• Oak
BBQ Sauces & Rubs/Seasonings
Wild Game
Vegetables
Wild Game
Vegetables
Seafood
Poultry
A
al
Pork
Natur
ll
Three Little Pigs™ Rub
Beef
Ace of Hearts BBQ Specialties™ has teamed up with Kansas City native Chris Marks of the nationally recognized
Three Little Pigs™ BBQ Competition Team to develop these seasonings and sauces. The Three Little Pigs™ BBQ
Competition Team has won the American Royal BBQ Cookoff an amazing 8 times! These versatile seasonings
and sauces are the perfect compliment for beef, poultry, pork and fish. They are also excellent in vegetable
dishes and casseroles!
Kansas City Championship
en
GlutKansas
City All-Purpose
FREE!
Kansas City Sweet
Kansas City Touch of Cherry
Memphis Style
Three Little Pigs™ Rubs
Three Little Pigs™
BBQ Sauces
Gluten
FREE!
Seafood
Poultry
Three Little Pigs™
All-Natural, Gluten & MSG
Free BBQ Seasoning
Pork
Natur
ll
al
A
Kansas City Competition
Kansas City Sweet
Kansas City Spicy Chipotle
Beef
Kansas City Champion
Kansas City Sweet
Kansas City All-Purpose
Kansas City Touch of Cherry
Memphis Style
Kansas City All-Natural
Beef Seasoning
Kansas City All-Natural
Pork Seasoning
Kansas City All-Natural
Poultry Seasoning
Three Little Pigs™
All-Natural Seasonings
Three Little Pigs™
All-Natural BBQ Sauces
Kansas City Original
Kansas City Sweet
Kansas City Spicy
7
Kansas City Style Beef
Kansas City Style Pork
Kansas City Style Poultry
Components of The Open Range™
(Open Range™ model shown)
Thermometer
Exhaust Air Spinner
(on smoke box lid)
Smoke Box
Top & Bottom
Smoker Grates
(hidden)
Drip Pan
(hidden)
Handle to move
the smoker
Damper Control
Lever
Damper Eyebrow
Grill Grate
Removable
Shelves
Fire Box
Removable
Ash Pan
Charcoal Grate
(hidden)
Intake
Air Spinners
Pneumatic
Tires
Detachable
Frame
(11-Gauge Steel Body, 14-Gauge Lids)
8
Introduction
Based on independent third-party testing (see page 22) and feedback received from The Good-One®
owners, The Good-One® Smoker/Grill is the best cooking apparatus available to outdoor cooking enthusiasts.
We also have an outdoor kitchen version of our Open Range™ Smoker/Grill. The Good-One® Smokers/Grills
are simple to use and are sized for different applications from patio units to commercial catering units to
competition cooking units.
The Good-One® Smoker/Grills have minimal moving and no electrical parts. There is no need to turn foods
while smoking, however most effective use requires a basic understanding and maintenance of the unit, which
is outlined in this manual. The Good-One® Smoker/Grill moves the heat and smoke evenly over the meat for
uniform cooking perfection—much like a combination of an indoor slow-cooker and convection oven. The
Good-One® has the advantage that it can also be used as a grill. The Good-One® is aerodynamically engineered
and constructed to provide constant temperatures that cooks 4 hours or more without anyone attending it.
This unique design provides exceptionally even heat distribution and constant temperature control at all times.
Please see the independent research test results on our website that document heat distribution–both across
the cooking surface and over time. Our website is www.aceofheartsbbq.com.
Interested in creating outstanding BBQ and other dishes on these amazing outdoor cooking models? Visit
our website www.aceofheartsbbq.com or call us at 888-422-3227 for smoking/grilling tips and great recipes.
Definitions of BBQ—
BBQ. What is the true definition of BBQ? The word barbeque comes from the French word “barbe-a-que” which
means, literally, “from snout to tail”. When most people talk about barbequing, they are really talking about
grilling, but this is not necessarily correct. In fact, the word barbequing has become a general umbrella which
shades all backyard cooking of any nature, not just grilling.
Grilling or Direct Cooking. Cooking of food directly above a fire which can be fueled by various sources such
as charcoal, gas, etc. This is a relatively fast process, but requires much attention while the grilling occurs and
generally tends to dry out meats more than smoking, especially when the meat is cooked beyond medium;
thus grilling typically does not render the meats as succulent and tender as indirect cooking. Grilling could be
compared to the more direct indoor cooking by broiling meats in an oven versus the more indirect methods of
using a slow-cooker or convection oven for indoor cooking.
Smoking or Indirect Cooking. Slow cooking with heat and smoke derived from charcoal and flavor woods
not directly over the fire, but a distance away from the fire itself. This is a “slow cook” process and leaves the
meats more succulent and flavorful. “Old timers” remember the real smoke houses where meats were hung and
a smoldering fire, often using green woods from fruit or nut trees, were used to smoke (cure) meats. The GoodOne® is a modern, efficient technological version of the old smoke house.
Pit BBQ: This is a method for cooking and not a dish or cooking device. It begins with meat that is covered
with a selection of spices and/or rubs and then slow smoked with hardwood charcoals at low temperatures for
relatively long periods of time. It is smoked in a closely controlled temperature and humidity environment with
9
indirect heat, and it absorbs the smoke from the burning wood. The flavor is derived from the spices, rubs, and
the smoke from the fruit or nut flavored wood that are placed on top of the hardwood charcoal. Many people
misuse the term Pit BBQ, but remember that cooking meat over direct flame of wood or charcoal is grilling,
not Pit BBQ’ing. Nothing compares to foods slow cooked for endless hours with indirect heat and smoke from
hardwoods and flavor woods.
SAfety PRECAUTIONS before STARTING
m Warning!! Anytime this warning signal appears, pay close attention to instructions in this
manual to avoid personal injury and/or property damage. Always keep children from the area
near the smoker especially when it is hot and remember to use insulated gloves and long tongs
to avoid burns and cuts from sharp metal when working with the fire box and food products
being smoked or grilled.
m Wear Proper Attire. Always wear insulated fire gloves, shoes, jeans and a long-sleeve shirt
when starting fires or moving grates. There may be sharp edges on metal grates which are
capable of inflicting cuts. The smoker/grill gets very hot, keep children away and exercise
caution when around The Good-One® with a fire in it.
m Precaution! It is recommended that a fire extinguisher be nearby as a precaution—remember
lit charcoal is burning and hot!
m Proper placement of The Good-One® Smoker/Grill is critical.
• Always place the grill on a level, hard, non- combustible surface.
• Allow 8 feet of clearance between the grill and other combustible material such as buildings, fences,
and railings when in use.
• Never use the smoker/grill indoors, under a rooftop or overhang, or near highly flammable materials
such as gasoline, paints, solvents etc.
10
Curing The Good-One® Smoker/Grill.
The Good-One® smoker/grill is constructed with a 11-gauge body and 14-gauge lids (Trail Boss™ is 7-gauge
and 11-gauge lids) of steel. The Good-One® smoker/grill needs to be properly cured to maintain the smoker/
grills and to prevent rusting of the grates and the interior of the cooking chamber. Proper curing allows for easier
clean up too.
Items needed for the curing process: vegetable oil cooking spray or grape seed oil. (Note: Grape seed oil has a
higher flash point and is preferred, but not mandatory. Grape seed oil will last longer as a protective coating.)
How to Cure The Good-One®
1. Place a disposable material such as cardboard on a flat surface to set the various parts for preparation
before curing.
2. Remove the “drip pan” located under the “smoke box” (Open Range™ only).
3. Remove all grates from “smoke box” and “fire box”.
4. Spray both sides of the “grates “ and “drip pan” with a vegetable oil cooking spray or grape seed oil.
5. Spray the inside of the “smoke box” which holds the meat. (NOTE: DO NOT SPRAY THE INSIDE OF THE
“FIRE BOX”.)
6. Return “drip pan” and “grates” back into the smoker/grill.
7. Dispose of cardboard or other material properly.
8. Refer to next section “Starting and Maintaining Fire on The Good-One™ Smoker/Grill” for lighting instructions.
9. Maintain a 350º smoke box temperature for one hour to properly cure smoker/grill.
Starting and Managing Fire on The Good-One® Smoker/Grill.
Following the curing process, it is time to start the fire for smoking/grilling! In order to achieve the maximum
cooking potential, it is critical to understand what products to use and how to properly start and maintain the
fire in the smoker/grill.
There are many charcoal options and fire starter items on the market to use for smoking and grilling. As the
owner of The Good-One®, the following products are recommended to prepare the fire.
m It is not recommend to use the following: lighter fluids, any types of charcoal with caustic
adhesives or petroleum in them, or any types of fire starters with petroleum in them.
11
Starting and Managing Fire on The Good-One® Smoker/Grill (cont’d)
The Good-One® Recommendation
1
2
3
Not Recommended and Why.
Starter Gel. Starter gel burns without odor and
toxic smoke making it easy to use, does not
impact taste, and is environmentally friendly.
Fumes from petroleum (ie lighter fluid) and
Fire Starter Cubes or Sticks (non-petroleum base). adhesive products tend to absorb into the food
prepared on any charcoal cooking apparatus and
Recommend a paraffin/alcohol-based cube or
will negatively impact the taste.
stick. Using a starter gel to connect the starter
cubes quickly gets the fire ignited under the
entire length of the charcoal quickly.
100% Natural Hardwood Lump Charcoal. It is a
better option that produces superior taste. This is
supported by the fact that almost all successful
BBQ competitors rely on lump charcoal as the
heat source. We prefer and highly recommend The
Good-One® Natural Hardwood Lump Charcoal.
The Good-One® Natural Hardwood Lump Charcoal
contains 90% oak and 10% other hardwood;
therefore it burns hotter than other brands that
contain less hardwood.
Charcoal briquettes can be used. Briquettes
frequently contain other ingredients in addition
to charcoal to improve the performance
characteristics of the product. Ingredients often
listed in briquettes are mineral char, mineral
carbon, limestone, starch used as binders or
adhesives, borax (used as a releasing agent), and
sodium nitrate. As a result, they leave behind a
considerable amount of ash and in some cases
could give off undesirable fumes. Briquettes burn
at 900 degrees and lump hardwood charcoal burns
at 1250 degrees, therefore when using lump coal,
it makes sense that considerably less charcoal will
be used and maintains heat for an easily controlled
fire.
Using a smokeless clean burning fuel, such as
lump hardwood charcoal, allows better control of
both the temperature of the unit and the amount
of smoke that goes into food by the quantity of
flavor wood used.
Whole wood can be used in The Good-One®
smoker, but it is not recommended. It is much
more challenging to maintain a constant
temperature in the smoke box with whole
chunks of wood.
4
Extended-tip Lighter to light the starter gel
and/or starter blocks from a further distance to
prevent personal injury while lighting.
5
Insulated Gloves to protect hands and arms.
6
Metal Tongs to pick up and replace lit charcoal
that could escape the fire box.
Note: If using a charcoal chimney, please see page 14 for further instruction.
12
m Keep in mind that a strong gust of wind could blow the smoker box or fire box lids shut at any
time, so keep hands back and keep children at a safe distance from the grill/smoker. Do not
leave the smoker unattended with these lids in the open position. If the lid is slammed shut by
the wind, it could easily crush or sever a finger.
Recommended Steps to Prepare Fire (refer to Open Range™ Smoker/Grill parts on page )
1. Open smoker box lid. (SUGGESTION: For quick and easy cleanup of grease, prepare the drip pan by lining the
drip pan with heavy-duty aluminum foil.)
2. Open fire box lid. Note: If using a reverse lid Open Range™, the smoker box lid will not be able to open,
but you will need to open the exhaust spinner 80%. After fire is ready, be sure to close the exhaust spinner
back to two turns open from closed.)
3. Open air spinners 80% (~ 6 turns)
4. Adjust damper control to open position (pull towards front)
5. Amount of charcoal and starter blocks needed.
The amount of charcoal required depends on which model of The Good-One® line is being used and the
length of cook time expected. One important consideration is to build a fire large enough to be manageable,
yet not so small that it manages you. The following amounts of lump charcoal are appropriate, in general;
remember you can always cut off the oxygen to smother unused charcoal and reuse it during your next cook.
We suggest the following amounts of good quality hardwood lump charcoal (e.g., The Good One® Natural
Hardwood Lump Charcoal) and starter blocks for the following Good-One® models:
The Open Range™ 10 pounds of lump charcoal and 3 starter blocks
The Marshall™ 20 pounds of lump charcoal and 4 starter blocks
The Rodeo™ 30 pounds of lump charcoal and 4 starter blocks
The Trail Boss™ 40 pounds of lump charcoal and 5 starter blocks
6. Place charcoal in fire box.
a. Remove grill grate from fire box.
b. Put appropriate quantity of charcoal in fire box (see #5 above).
c. Replace grill grate in fire box, if you intend to grill. If not utilizing grill for a few hours and to allow a
longer burn time (likely up to 7-8 hours), fill 2” to 3” above the level where the grill grate rests and do
not put the grill grate in at this time.
7. Starter blocks. Slide the ash pan out and place the suggested number of fire starter blocks evenly along
the length of the ash pan (length wise).
8. (Optional) Starter gel. Connect the fire starter blocks together with a line of fire starter gel.
9. Igniting. Light one end of the fire gel or without the gel, light each starter block individually and slide the
ash pan back to the closed position.
13
10. Charcoal is ready when 95% is red. Leave the lid up long enough to allow all charcoal to be 95% red,
approximately 15 to 20 minutes, it depends on the wind. Make sure the air intake spinners are 80% (~ 6
turns) open during this starting procedure. When fire has reached the 95% red, close the air intake spinners
down completely and then immediately open the spinners back up (approximately) two (2) turns, in
normal conditions and three (3) turns in inclement weather). If the lid is closed too soon, The Good-One®
will burn left to right or right to left. The temperature in the smoker box should register at least 250 degrees
in a few minutes—it is suggested to monitor the temperature gauge rather than opening the lids which
allows much heat to escape. The Good One® team believes this is the easiest, safest, cleanest and most
efficient way to start the fire.
Optional Starting Method - Charcoal Chimney.
Some people prefer starting charcoal in a charcoal chimney. The following are steps to prepare the fire with
this method.
m WARNING. When using a charcoal chimney, follow all manufacturer’s warnings and instructions
regarding the use of their product. Always use insulated fire gloves when handling the
chimney.
1. Use one (1) chimney on The Open Range™ and two (2) chimneys on the larger models.
2. All lids, spinners and the damper should be open as explained in “Recommended steps to prepare fire”
section on previous page.
3. Place charcoal in fire box.
a. Remove grill grate from fire box.
b. Put a 2-inch layer of unlit charcoal in the fire box.
4. Starter blocks. Place two (2) fire starter blocks side-by-side on one end of the fire box, about 6 inches from
the end of the smoker. Place the fire starters, so when the chimney is set over them, the fire starters are
in the center of the chimney which is resting on top of the 2” layer of unlit charcoal
5. Light the starter blocks.
6. When the charcoal chimney is 95% red, carefully, with insulated fire gloves, pour the charcoal evenly over
the layer of charcoal.
7. Finish layering unlit charcoal on top of the lit charcoal entirely up to the level where the grill grate rests.
If not utilizing the grill for a few hours and to allow a longer burn time (likely up to 7-8 hours), fill 2" to 3"
above the level where the grill grate rests and do not put the grill grate in at this time.
8. Refer to the “Charcoal is ready when 95% is red” section above.
9. Replace grill grate in fire box, if planning to grill.
10. Cool the chimney. Place the chimney on a non-combustible surface to cool.
14
Managing the Pre-Cook Fire
1. Charcoal readiness. After the charcoal is 95% red, close the lid. If the lid is closed too soon, The Good-One®
will burn left to right or right to left. The temperature in the smoker box should register at least 250 degrees
in a few minutes—it is suggested to monitor the temperature gauge rather than opening the lids which
allows much heat to escape.
2. Set damper. Now is the time to pull the damper lever towards the closed position, which will control
the temperature in the smoke box to the desired temperature to cook at. If the fire is properly built, with
the damper ¼” open, (damper handle setting at the 11 o’clock position if handle is viewed as the hour
hand of a clock) should equate to 250 °F.
Inclement weather. During inclement weather (rain, snow, or extreme cold), it may be necessary to open
the damper more to adjust to the conditions.
3. Cooking temperature. The greatest success is typically achieved by cooking at 250 to 280 degrees on The
Good-One® smoker/grill. For great recipes plus cooking tips, visit us at www.aceofheartsbbq.com .
Remote thermometers. Very good remote thermometers exist today and are particularly helpful when
smoking during inclement weather. These monitors allow one to check both the smoker air temperature and
meat temperature (requires use of 2 remote thermometers) from inside the house. (BEWARE: Be sure to place
the thermometer where the plastic portion will not melt, keep it off the hot parts of the smoker.)
Troubleshooting
1. Temperature is too cool. If the fire will not maintain desired temperature needed to cook, more charcoal
may be needed or the spinners or damper are not properly adjusted.
Simple fix. If more charcoal does not need to be added, a simple fix is to open the fire box lid, air intake
spinners and damper for 15 to 20 minutes to allow the charcoal to get red hot before closing it back down
to continue to cook. After the charcoal has achieved 95% red, close the lid, reset the spinners and damper
for desired smoke box temperature.
2. The fire goes out on one side or burns right to left. If this is occurring, the lid has been shut too soon or
air spinners are not properly and equally set.
Simple fix. Open fire box lid and allow charcoal to get 95% red throughout before shutting lid to continue
cooking and confirm air spinners are properly set.
15
Preparing to Cook on The Good-One™ Smoker/Grill
1. Adjust spinners to cook. Air intake spinners and air exhaust spinners should remain (approximately) two
(2) turns open during normal smoking operation and should not be moved, unless using The Open Range™
reverse lid or to change temperature in the smoker box. During inclement weather, such as rain, sleet,
snow and extreme cold, open all spinners three (3) turns to increase air flow which will raise the fire box
temperature to combat these conditions. Remember, it is not necessary to be outdoors long to smoke great
foods on The Good-One®smoker/grill, especially if using remote thermometers. Refer to next section for
guidelines on spinner and damper settings to approximate various smoker cooking chamber temperatures.
2. Set damper & spinners to approximate temperatures. See table below for general guidelines on
setting of the damper and exhaust/intake spinners to achieve desired temperatures; verify these settings and
temperature. (Note: these settings should get relatively close to the designated temperatures.) See diagram on
page for location of damper andspinner controls.
The Good-One® Approximate Temperature Guidelines
Cook Temp ºF
Turns to Open
Intake Spinners
Turns to Open
Exhaust Spinners
O’Clock Damper
175
1.0
1.0
11:00-12:00
200
1.0
1.0
11:30
225
1.0
1.0
11:00
250
1.5
1.5
11:00
275
1.5
1.5
10:30
300
2.0
2.0
10:00
325
2.5
2.5
10:00
350
3.5
3.5
9:30
375
3.5
3.5
9:00
400
4.0
4.0
9:00
3. Add Flavor Wood. Add the flavor wood on top of the charcoal in the fire box before the meat is put on the
grates in the smoke box. Only add two (2) pieces of flavor wood, the size of your fist, on The Open Range™,
three (3) on The Marshall™, four (4) on The Rodeo™ and five (5) on The Trail Boss™. Any more will over smoke
the meat and may result in a darker appearance and bitter taste on exterior of smoked meats.
16
4. Recommended internal temperature for various meats*
Type
Internal
Temperature (ºF)
Ground
160
Steak & roasts
medium
160
Steak & roasts
medium rare
145
Breasts
165
Ground,
stuffing &
casseroles
165
Whole bird,
legs, thighs &
wings
165
Any type
145
Ground
160
Steak & roasts
medium
160
Steak & roasts
medium rare
145
Chops, fresh
(raw) ham,
ground, ribs &
roasts
160
Fully
cooked ham
(to reheat)
140
Product
Beef & Veal
Chicken &
Turkey
Fish &
shellfish
Lamb
Pork
5. Desired color of smoked meat. Brownish
mahogany is the desired color to achieve on
finished meats; this is easiest to see when
smoking chicken.
6. Desired smoke ring. On products like brisket,
it is wise to assess the thickness of the “reddish”
smoke ring on the smoked meat. It should be ¼
to ½ inch thick when meat is done.
7. Cook entire meal. The Good-One® smoker/
grill’s innovative functionality lends these units to
cooking an entire meal! The convection oven type
heating provides a steady, even temperature that
cooks rolls, casseroles, vegetables and even pies
in the smoke box very effective. For great recipes
plus cooking tips, visit www.aceofheartsbbq.com.
m Fire Safety. Do not leave fire unattended
until both the smoke box and the fire box
lids are closed and the air intake spinners
are adjusted to the desired cooking
position. Lump charcoal has a tendency to
pop and may come out of the fire box, so
keep a fire extinguisher nearby.
m Wear Insulated Gloves. When shutting
smoke box and fire box lids and moving
the damper, always wear insulated fire
gloves to protect skin from burns.
*Source usda.gov
8. Add charcoal if needed. What happens if charcoal needs to be added in the middle of a long cook?
a. Open fire box lid
b. Close damper completely to keep ash and dust from meat.
c. Add charcoal spreading evenly across fire box.
d. Open damper to desired position.
17
e. Leave fire box lid open for 15 minutes or until added charcoal is 95% red.
f. Close fire box lid to continue cooking.
g. Monitor the thermometer in the smoke box and adjust damper and spinners accordingly—open
slightly more to increase the temperature or close slightly to decrease the temperature.
Maintaining The Good-One® Smoker/Grill
Routine maintenance is required on any piece of equipment to keep it in good working condition, extend the
life, and maintain the optimal value for the owner. We recommend:
1. Extinguish the charcoal fire by:
a. Closing all intake air spinners completely (NOTE: Exhaust spinners do not need to be closed)
b. Closing damper to a complete closed position.
m CAUTION–CLOTHING. When removing the grease, wear shoes, a long sleeve shirt, and pants
and insulated fire gloves. Drain the grease into a secured, non-combustible metal container.
Do not leave The Good-One® unattended while draining the grease. Pay close attention to
wind drafts which may blow hot grease onto skin or onto non-protected surfaces such as
driveways, etc. Properly dispose of grease.
2. Removing grease/emptying grease pan:
a. The Open Range™
Never allow the drip pan in The Open Range™ to fill. Empty while the grease is still warm and liquid, but
not hot and then wipe out the remaining grease with a paper towel. If the grease is hot, it could cause
severe burns or if spilled can create a slipping hazard. If the grease pan is prepared with heavy-duty
aluminum foil, simply wait for grease to cool and remove and dispose of foil.
b. The Marshall™ and The Rodeo™ have a drain valve for flushing out the grease that drips from the
meat during smoking.
1. When finished cooking, while unit is still warm, add approximately 2 gallons of hot water to the
smoke box. Because grease floats on water, this will simplify draining grease.
2. Drain into a bucket to properly dispose of grease.
3. Return valve to closed position in preparation for next use.
18
m Wear gloves. When handling the ash pan, use insulated fire gloves in case the ash is still hot.
3. Removing the ash pan. Wait 24 hours for the ashes in the ash pan to cool before removing.
a. M
ove the leftover extinguished coals around the charcoal compartment with a small shovel or other
metal tool to be sure all ash has dropped into the ash pan.
b. Retain extinguished coals for next cook. The coals that are left on top of the charcoal grate are to be used
during your next cook. There is no reason to remove them.
c. D ispose of ashes in a non-combustible metal container, saturate with water and discard the ashes
appropriately.
4. Cover. Place weather cover on the smoker/grill to protect the unit from outside elements.
Other Maintenance Items to Consider:
1. Lubricate threads. After about every five (5) uses or every three (3) months, whichever comes first,
lubricate the threads on all spinners with “food safe” grease (eg., vegetable cooking spray or cooking grease)
and inspect the entire unit for signs of rust.
2. Sand & paint rust spots. Prevent more rust by sanding and cleaning any spots that are beginning to rust.
Use a high temperature (>800 degrees F) black stove paint.
3. If damper control lever ever becomes so loose that it does not hold the damper in a selected
postion:
a. Remove all grates
b. Remove the drip pan (The Open Range™ only) to allow damper to fully open and allows the damper
control lever to move off of the damper eyebrow.
c. P ush the damper control lever with a slow, inward motion towards the smoker/grill; careful not to bend
too much at one time. The damper control lever simpley operates off friction against the damper eyebrow.
d. When damper control lever is adjusted, return it to a position where it is on the damper eyebrow.
If this does not solve problem, please call customer service at 888-422-3227.
4. Washing & re-curing grates. Any time the grates are cleaned with a power washer, you must reapply the
cooking oil to start the curing process over (see Page 9). It is necessary to start a fire specifically to cure at this
time (allowing the fire to burn at a 350ºF smoke box temperature for one hour to properly re-cure the unit).
(NOTE: Washing simply removes the oil from the surface of the metal exposing the metal for possible rust and
making cleaning the unit more difficult to clean. If the grates are not re-cured, rust will develop.)
19
Towing The Good-One® Smoker/Grill Trailer Models
m Warning! It is critical to perform maintenance as outlined in the Maintaining The GoodOne® Smoker Grill section located on pages 18 and 19, prior to connecting and towing The
Good-One®. Properly dispose of hot ash prior to transporting. If proper maintenance is not
performed prior to towing, damage during transporting could occur (i.e. grease leak into fire
box causing fire).
Approximate weight per trailer unit:
The Round Up™: 610 lbs.
The Chuckwagon™: 1,050 lbs.
The Pit Boss™: 770 lbs.
The Trail Boss™: 1,350 lbs.
Locking lynch pin
Tongue Pin
The Ponderosa™: 1,286 lbs.
Square wire lock pin
3. Hook the trailer to the tow vehicle. Place
the trailer tongue coupler on the ball of the tow
vehicle, fold the coupler receiver lever in the
locked position and secure with square wire
lock pin through the hole to prevent the latch
from releasing.
1. Confirm trailer ball size. Requires a 2” ball to
hook the trailer to vehicle. Make certain that the
ball size and trailer receptacle match!
2. Attach hitch tongue to smoker trailer.
a. Slide hitch tongue into coupler sleeve and
attach tongue safety chain to smoker body.
b. Align hitch tongue hole with trailer hole and
insert pin and secure with locking lynch pin
4. Attach safety chain from tongue to
trailer body.
2a
a. Attach the safety chains to the tow vehicle as
recommended in the vehicle owner manual.
b. Connect trailer lights. Plug the electrical
wiring to the electrical outlet on the
trailer tongue to smoker trailer and to the
towing vehicle and test to confirm all lights
work properly.
2b
4a
20
6. Secure ash pan for travel. With ash pan
closed, locate hole to insert and lock the
locking lynch pin.
5. Prepare portable legs.
a. Depress lever and raise adjustable leg.
b. Pull down on spring-loaded leg to disengage
tab from vertical locking slot.
6
c. Continue to fold under trailer until tab locks into
upright locking position in the horizontal slot for
travel. (Note: Road dirt can prevent them from
clicking into the locked position. Failure to lock to
this proper travel position will allow the legs to fall
during transportation which could result in bodily
injury, damage to the smoker, or break off legs
which can create a serious road hazard.)
5a
7. Secure smoke box lid for travel.
With smoker box lid closed, locate hole to
insert and lock with square wire lock pin
(NOTE: If ash pan and smoke box lid are not
secured properly, the ash pan and smoker
shelves may fall out during transportation,
damage the smoker beyond use, or can
create a serious road hazard.)
5b
5c
7
Recommendation
T o prepare for safe travel: check tires for proper
inflation, be equipped with a spare tire and low
clearance jack (i.e., light weight floor jack) to fit
under trailer axle.)
21
Performance Testing of The Good-One® Smoker/Grill
Independent Third-Party Testing was conducted by Kolly Enterprises in 2008 on The Good-One® patio model
smoker/grills to examine the temperature stability of the smoker, the ability of the smoker to change and
recover temperature, temperatures of the firebox and grill, and the accuracy of the thermometer supplied
with the unit.
The following results and conclusions from the test
program for The Open Range™ were identified:
• Lateral temperatures differences in the smoking
chamber were very small, averaging less than 3
degrees.
• Temperature stability with time indicates
variance in temperature of less than 5 degrees
over 3 hours, less than 10 over 5 hours, without
any adjustments being made.
• The vertical temperature difference between
that at grate level, as compared to the location
of the thermometer is approximately 10-15
degrees, depending upon cooking conditions
• Large changes in smoking chamber
temperatures (100 degrees) can be achieved
within 1-4 minutes, while small changes (5-20
degrees) can be obtained in under a minute.
• Temperature recovery following opening
the smoking chamber lid during a typical
food check of 30 seconds to 1 minute can
be achieved in 2 and 4 minutes respectively.
Temperatures recover to within approximately
7 degrees of original temperature. A fine tune
of the damper may be necessary to achieve
complete recovery.
• Maximum stable burn times are in excess of 7 hours, based on 10 pounds of charcoal. This correlates to a
charcoal burn rate of about 1.25 pounds per hour.
• Firebox temperatures at grate level ranged from 600º-800º F when closed, and range from 350-450 F when open.
Visit the following links to review the final results for the patio model smoker/grills:
The Open Range™:http://www.thegood-one.com/index.php/bbq-facts/good-one-openrange-perfomancetesting/
The Marshall™:http://www.thegood-one.com/index.php/bbq-facts/good-one-marshall-perfomancetesting/
The Rodeo™:http://www.thegood-one.com/index.php/bbq-facts/the-good-one-rodeo-smokerperformace-testing/
22
Index
About the Company.............................................. 3
Definitions of BBQ................................................. 9
Accessories............................................................ 6
Fire
Adding Charcoal........................................ 13,14,15
Starting Fire and Managing Fire.............11-15
Adding Flavor Wood............................................ 16
Managing Pre-cook Fire............................... 15
Adjust Spinners................................................... 16
Troubleshooting........................................... 15
Ash Pan................................................................. 8
Fire Starter Cubes or Sticks........................ 12,13,14
Flavor Wood.......................................................... 6
Cleaning ash pan....................................18-19
Drip Pan................................................................ 8
Preparing drip pan ...................................... 13
Goodwin, Larry..................................................... 3
Cleaning drip pan........................................ 18
Goodwin, Ron ...................................................... 3
BBQ Sauce............................................................. 7
Grease Management........................................... 18
BBQ Rubs/Seasonings........................................... 7
Preparing drip pan on Open Range™........... 13
Charcoal (Natural Hardwood
Cleaning drip pan on Open Range™............. 18
Lump Charcoal) ............................... 6,11,12,13, 15
Draining grease from The Marshall™
Amount of charcoal to use .......................... 13
Placement of charcoal in smoker/grill.......... 10
History ................................................................. 3
How to start charcoal..............................11-15
Independent Third-Party Testing......................... 22
Readiness of charcoal . ...........................14-15
Introduction.......................................................... 9
Extinguishing charcoal................................. 18
Lubricate threads................................................ 19
Charcoal Chimney............................................... 14
Maintenance..................................................18-19
Company History................................................... 3
Cleaning ash pan....................................18-19
Components of The Open Range™ ........................ 8
Cleaning drip pan........................................ 18
Cooking Temperatures....................................16-17
Managing Fire................................................15-18
Curing The Good-One® ....................................... 11
Setting Damper Control Lever...................... 16
Vegetable Spray to use................................ 11
Cooking temperature................................... 16
What components to cure............................ 11
Troubleshooting . ........................................ 15
Washing & Re-Curing.................................. 19
Marks, Chris . ........................................................ 3
Damper control lever............................................. 8
Meat temperatures............................................. 17
Damper control lever adjustment........... 16,19
Optional accessories ............................................. 6
Setting for proper temperature . ................. 16
Parts Diagram....................................................... 8
Damper Eyebrow................................................... 8
Performance Testing........................................... 22
23
Adding Flavor Wood..................................... 16
& The Rodeo™.............................................. 18
INDEX
Pre-cook Fire....................................................... 15
Temperature Control........................................... 16
Preparing Fire.................................................11-15
Temperatures, Meat............................................ 17
Product Line.......................................................4-7
The Chuckwagon™................................................ 5
Patio Style Smoker/Grills............................... 4
Trailer Unit Smoker/Grills............................... 5
Smoker/Grill Accessories................................ 6
Charcoal & Flavor Woods................................ 6
The Marshall™................................................. 5, 18
Sauces, Rubs, and Seasonings........................ 7
The Open Range™........................................... 5, 18
Proper Placement of The Good-One® . ................ 10
The Pit Boss™........................................................ 5
The Ponderosa™.................................................... 5
The Good-One® Story ........................................... 3
The Lone Star™...................................................... 5
Quick for Using The Good-One® . ................... 2
Recipes
The Rodeo™.................................................... 5, 18
Visit aceofheartsbbq.com or call 1-888-422-3227
The Round Up™..................................................... 5
Recommended Meat Temperatures..................... 17
The Trail Boss™...................................................... 5
Remote Thermometer......................................... 15
Roetheli, Joe . ....................................................... 3
Three Little Pigs™............................................... 3,7
Rust Prevention................................................... 19
Three Little Pigs™ Sauces................................... 3,7
Safety Precautions........... 10,11,13,14,17,18,19,20
Three Little Pigs™ Rubs/Seasonings................... 3,7
Sauces, Seasonings and Rubs................................ 7
Troubleshooting Fire........................................... 15
Smoke Ring......................................................... 17
Towing The Good-One® Trailer Models...........20-21
Spinners ............................................................... 8
Setting for proper temperature . ................. 16
Starter Gel......................................................12-13
Trailer model weights.................................. 20
Loading trailer for travel.........................20-21
Starting Fire........................................................ 13
Washing Grates................................................... 19
Supplies needed.......................................... 12
Warranty............................................................. 25
Recommended starting method.................. 13
Website.........................www.aceofheartsbbq.com
24
~ Manufacturer’s Warranty Details ~
Ace of Hearts BBQ Specialties™, distributor of The Good-One®, hereby
warrants to the ORIGINAL PURCHASER of The Good-One® Smoker/Grill,
that it will be free from defects in material and workmanship from the
date of purchase as shown on the chart to the right.
Ace of Hearts BBQ Specialties™ requires proof of the date and location
of purchase. THEREFORE, PURCHASER SHOULD RETAIN SALES SLIP
OR INVOICE AND RETURN THE GOOD-ONE® LIMITED WARRANTY
REGISTRATION CARD IMMEDIATELY. Purchase of The Good-One® over the
internet nullifies warranty.
Part Description
Warranty
Fire Box Burn Through
10 years
Ash Pan
2 years
Smoking Grates
2 years
Charcoal Grates
2 years
Grill Grate
2 years
Spinners
2 years
Thermometer & Tires
90 days
This Limited Warranty covers the repair or replacement of parts, including labor, which prove defective under normal use and
service and which on examination shall indicate to Ace of Hearts BBQ Specialties™ satisfaction that parts are defective. If Ace of
Hearts BBQ Specialties™ confirms the defect and approves the claim, Ace of Hearts BBQ Specialties™ will elect to repair or replace
such parts without charge. Ace of Hearts BBQ Specialties™ will not be responsible for any shipping charges without prior
approval from an Ace of Hearts BBQ Specialties™ employee. WARRANTY DOES NOT COVER PAINT.
This Limited Warranty does not cover any failures or operating difficulties due to accident, abuse, misuse, alteration,
misapplication, vandalism, improper maintenance or service, or failure to perform normal and routine maintenance.
Deterioration or damage due to severe weather conditions such as hail, hurricanes, earthquakes or tornadoes, discoloration
due to exposure to chemicals, either directly or in the atmosphere, is not covered by the Limited Warranty. Ace of Hearts BBQ
Specialties™ is not liable for any special or consequential damages. There are no other express warranties except as set forth
herein, and any applicable implied warranties of merchantability and fitness are limited to the duration covered by this express
Limited Warranty.
Ace of Hearts BBQ Specialties™ does not authorize any person or company to assume for it any other obligation or liability in
connection with the sale, use, removal, return or replacement of its equipment, and no such representations are binding on
Ace of Hearts BBQ Specialties™.
PROCEDURES FOR WARRANTY SERVICE:
Contact Ace of Hearts BBQ Specialties™ at 1-888-4ACEBBQ (422-3227) for approval of transportation charges in advance
of shipping.
Ace of Hearts BBQ Specialties™ will not be responsible for any shipping charges without prior approval.
The buyer must complete and return the Warranty Registration Card to validate warranty.
Purchase of The Good-One® over the internet nullifies warranty.
Distributed by: Ace of Hearts BBQ Specialties™, LLC
110 West 26th Avenue, Kansas City, MO 64116
Phone: 816-471-1333 • Fax: 816-471-1355
Toll Free: 1.888.4ACEBBQ (422-3227)
www.aceofheartsbbq.com
25
Distributed by: Ace of Hearts BBQ Specialties™, LLC
110 West 26th Avenue, Kansas City, MO 64116
Phone: 816-471-1333 • Fax: 816-471-1355
Toll Free: 1.888.4ACEBBQ (422-3227)
www.aceofheartsbbq.com
04.13.10