My Favorite Smokers

The Good One's new BBQ Oven !

This is one of the least know arts in the grilling world. We are ready to bring you up to speed in the smoking department if you like. We are big fans of The Good One™ smokers and grills and they are a key sponsor to this show.

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We smoke year ’round on The Good One smoker grill and have discovered the easy way to cook like the big dogs.  If you want the most hassle free way of making world class ribs, chicken, pulled pork or you name it, this backyard cooker is it.  Click the link on the right for The Good One and check out all of the great features to this smoker.

The Grillin’ Guys with Barbecue Bob and Jop.

Comments (2)

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  1. Jeff Mercer says:

    I am self-described as a beginner. I attended the BBQ class sponsored by Zager’s Pool and Spa in Holland in early October where Chris Mark’s put on a GREAT class on BBQ how-to with Ribs. It was VERY entertaining and I recommend his next classes to everybody. I was very impressed with the quality and workmanship of The Good One smokers. I hope to own one in the next 5-10 years. I believe they are priced right, butI am unable to afford the quality of The Good One smokers at this time.

    So, I have recently purchased a “starter” smoker/grill (Char-Griller)with an offset smoke box. I am making some modifications that I hope will make this unit more heat-efficient. I have recently surfed the web researching and trying to learn all I can about smoking meat. What I have gleaned so far is that offset boxes do not have even horizontal heat so the modifications that I am making are intended to help manage (balance) the heat across the cooking surface. I am currently researching replacement thermometer’s that will accurately report the heat at the cooking surface. These will be placed on the front left and front right locations of the hood approx 3 inches above the cast iron cooking grates.

    I would appreciate any advice that any of you would not mind sending my way. I believe that I can learn from trial and error, but would prefer to not make too many “costly” errors.

    Does anyone out there have any recommendations regarding digital meat thermometers that won’t break the bank?

    Thank you!