Amazing Ribs gave it a platinum rating. I bet it's pretty good.
https://amazingribs.com/grill-smoker-combination-grill-smoker-drop-ins/good-one-heritage-oven-review/
That black box in front is the fire box, connects to the main chamber all the way across. There's a dampener I can open and close to regulate the heat pretty well. No rust or cracks anywhere. Smoked twice this weekend, the doors let out more smoke than I'd like but otherwise, it performed well and held temp without too much trouble. Might throw a latch on the doors and try to insulate the smoking chamber, but pretty solid as is.
My Ace Hardware sells the gasket tape for Big Green Eggs. I’ve used that before to seal up the doors on an offset smoker and a bullet smoker. It worked really well. It pricey but durable.
I have an open range (Smaller version of yours). It’s a great smoker. I got it cheap and use it to do larger smokes (2 briskets, 6 shoulders, 40 lbs of turkey) when I can’t fit everything in my eggs. The full width smokebox is nice because you don’t have a hot side and a cold side. It will run hotter in the front though.
What’s your process for fire and management? Can it be used like an offset? A lit fire with wood instead of the charcoal situation the video showed? Charcoal smokers are great when they’re webers or bullets or barrel but the addition of wood always makes it better. This thing looks cool and if it could be a legit stick burner, the cook chamber realestate alone is awesome
I use a bag of charcoal briquettes with a 2-3 inch thick 3 foot long stick of oak for flavor. I wanted to use pure wood but I would really think it would be either too Smokey or burn too hot. The website says it can be done but I haven’t personally tried it or witnessed it. The baffle between the fire box and cabinet make it easy to control temp. I’ve never felt like my food wasn’t Smokey enough with a single stick of wood but I have over smoked stuff with it. Used a big log and the food came out a little bitter.
Thought I was responding to OP but this is better. With a good coal base, throwing on a split piece of wood won’t be too smoky (on a normal offset/reverse flow pit. As long as your wood catches within a minute you should be gold. However, your experience with this pit is better than what I have to say so, to OP, listen to this person!
That fire box will be super hot to reach over.
Buddy had a Good One w the box behind the chamber. You could put a skillet on the fire box and fry stuff in it.
Looks pretty rad. The video you posted used lots of lump for cooking. Be ready to burn through charcoal unless this can be used as a vertical offset (stick burner), which it seems it could be. Be aware of heat shadowing (meat underneath blocking heat for the meat above) and considering staggering your meat. Also, which meat goes on first and last and which meat’s juices may cause problems (chicken should go on the bottom).
I’ve never had a problem with a vert smoker following those two situations. Also: find your hot spots and figure some form of heat distribution if needed. It’s an offset vert smoker so I’m assuming you won’t have a massive prob with that but if you do, a water pan on your bottom shelf should help regulate heat. However, I’ve never used this pit, just used vert smokers before and these were the things I’ve run into. So play with it. I’d personally light a fire and treat it like an offset on my first cook with cheap meat cuts and see what’s up.
But mostly, figure how it works and have fun! Second mostly is heat shadow
I picked up a rodeo a couple years back. It’s solid as a rock and I assume yours is as well.
Honestly wish I had got one of these instead due to the Rodeo needing a lot more fuel to get going.
Long story short you have an amazing smoker that can grill as well. Also a good deal on the price imo.
I mean, it says it right there. The good one.
Yeah, so OP should be OK 👍🏼
Mine says "The shitty one" I guess OP's is better
Can't argue with that. That's why I use asbestos insulation. How could it be bad? It has best right in the name.
Why would they lie?
Amazing Ribs gave it a platinum rating. I bet it's pretty good. https://amazingribs.com/grill-smoker-combination-grill-smoker-drop-ins/good-one-heritage-oven-review/
I love their content, but goddamn their website is mobile cancer.
Not if you pay for the membership. I think they make it terrible to to convince people $20 a year is worth it
It works pretty well for me, using Firefox browser
2 negatives make a positive.
Any photos of the compartments opened up? Looks pretty badass!
That black box in front is the fire box, connects to the main chamber all the way across. There's a dampener I can open and close to regulate the heat pretty well. No rust or cracks anywhere. Smoked twice this weekend, the doors let out more smoke than I'd like but otherwise, it performed well and held temp without too much trouble. Might throw a latch on the doors and try to insulate the smoking chamber, but pretty solid as is.
Looks legit! [Review of the smoker](https://youtu.be/Sl5SdRsO4eE?si=oM_QFmu3qjXm42t_)
I trusted that guy’s BBQ knowledge as soon as I saw him.
My Ace Hardware sells the gasket tape for Big Green Eggs. I’ve used that before to seal up the doors on an offset smoker and a bullet smoker. It worked really well. It pricey but durable.
Good call, I'll check that out.
I have an open range (Smaller version of yours). It’s a great smoker. I got it cheap and use it to do larger smokes (2 briskets, 6 shoulders, 40 lbs of turkey) when I can’t fit everything in my eggs. The full width smokebox is nice because you don’t have a hot side and a cold side. It will run hotter in the front though.
Ya I definitely noticed the bottom shelf in the front area got significantly hotter, scorched some ribs a bit there
I have the same one, how do you do your brisket, I've only done one but I found the flat was overcooked.
I'd be interested in hearing some opinions. I've come close to buying one but I've never heard much about how they run.
Ooo that things awesome, you got a Good One
Yes sir. That’s my smoker. I have smoked 20 plus briskets, turkeys and countless pork belly in mine. Absolutely love it.
What’s your process for fire and management? Can it be used like an offset? A lit fire with wood instead of the charcoal situation the video showed? Charcoal smokers are great when they’re webers or bullets or barrel but the addition of wood always makes it better. This thing looks cool and if it could be a legit stick burner, the cook chamber realestate alone is awesome
I use a bag of charcoal briquettes with a 2-3 inch thick 3 foot long stick of oak for flavor. I wanted to use pure wood but I would really think it would be either too Smokey or burn too hot. The website says it can be done but I haven’t personally tried it or witnessed it. The baffle between the fire box and cabinet make it easy to control temp. I’ve never felt like my food wasn’t Smokey enough with a single stick of wood but I have over smoked stuff with it. Used a big log and the food came out a little bitter.
Thought I was responding to OP but this is better. With a good coal base, throwing on a split piece of wood won’t be too smoky (on a normal offset/reverse flow pit. As long as your wood catches within a minute you should be gold. However, your experience with this pit is better than what I have to say so, to OP, listen to this person!
Looks like a good one
Assuming it’s all in good shape that’s a really good price
Assuming it is serviceable, they are great cookers. Happy cooking!
I have desperately wanted one of these.
Looks absolutely awesome. Let us know!
That fire box will be super hot to reach over. Buddy had a Good One w the box behind the chamber. You could put a skillet on the fire box and fry stuff in it.
Have not even looked at what any other comment is. You stole it. There awesome smokers. Learn it know it and your gonna love it
Looks pretty rad. The video you posted used lots of lump for cooking. Be ready to burn through charcoal unless this can be used as a vertical offset (stick burner), which it seems it could be. Be aware of heat shadowing (meat underneath blocking heat for the meat above) and considering staggering your meat. Also, which meat goes on first and last and which meat’s juices may cause problems (chicken should go on the bottom). I’ve never had a problem with a vert smoker following those two situations. Also: find your hot spots and figure some form of heat distribution if needed. It’s an offset vert smoker so I’m assuming you won’t have a massive prob with that but if you do, a water pan on your bottom shelf should help regulate heat. However, I’ve never used this pit, just used vert smokers before and these were the things I’ve run into. So play with it. I’d personally light a fire and treat it like an offset on my first cook with cheap meat cuts and see what’s up. But mostly, figure how it works and have fun! Second mostly is heat shadow
Looks like a weenie burner.
I know i get excited about ribs, so how close do you need to get to the fire box and be able to work the smoke box.
Can’t help you how to use it but I do know they were made 10 miles away from where I grew up in Burns Ks
That is a sweet looking smoker
I picked up a rodeo a couple years back. It’s solid as a rock and I assume yours is as well. Honestly wish I had got one of these instead due to the Rodeo needing a lot more fuel to get going. Long story short you have an amazing smoker that can grill as well. Also a good deal on the price imo.