Anyone familiar with smokers by The Good One? Looking at The Open Range and The Heritage, but wondered if anyone has experience with these.

They have a different design which looks really cool, basically instead of a side firebox, it's a front fire box, horizontal to the grill, with a damper that opens and feeds smoke and heat to an upper grill. Open Range is a little limited in grill space, but the Heritage looks plenty big enough.

https://amazingribs.com/grill-smoker-combination-grill-smoker/good-one-open-range-review

https://amazingribs.com/grill-smoker-combination-grill-smoker-drop-ins/good-one-heritage-oven-review

horrible design. you have to reach over the firebox to get to the meat. recipe for getting burned.

Edit...
watched the promo video. can switch the lid around so the firebox is on back but materials look thin and flimsy. No way I'd pay $1k for the smaller grill.

chjoak said:

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horrible design. you have to reach over the firebox to get to the meat. recipe for getting burned.

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Before looking at them I thought you might have overreacted a bit. Then I looked at them. Wow. Terrible design.

RickSawyer said:

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chjoak said:

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horrible design. you have to reach over the firebox to get to the meat. recipe for getting burned.

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Before looking at them I thought you might have overreacted a bit. Then I looked at them. Wow. Terrible design.

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Except you can flip the lid. Completely avoid the firebox.

Academy carries one that is similar, except the firebox is in the back, and runs the length of the smoking chamber. I've always thought it was interesting, just wondered if they get the same air draft a traditional offset does.

JJ02 said:

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RickSawyer said:

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chjoak said:

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horrible design. you have to reach over the firebox to get to the meat. recipe for getting burned.

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Before looking at them I thought you might have overreacted a bit. Then I looked at them. Wow. Terrible design.

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Except you can flip the lid. Completely avoid the firebox.

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Did you see them flip the lid. Metal is too thin & lite weight. Would be surprised if it could hold heat worth a damn.

Box on the bottom, limited rack space - why not just get a ceramic egg? Least they are a proven platform.

I know a guy who has one and loves it. He liked the consistency he felt he got during competitions.

He now has his own BBQ restaurant, but I think he still uses his Good One when he caters.

His does dual temp for each side, and I think has 4 pull out racks on each side.

BlueSmoke said:

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Box on the bottom, limited rack space - why not just get a ceramic egg? Least they are a proven platform.

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The Good One has a much longer record of success for BBQ than the BGE.

Man, I don't know about all this hand wringing over smokers, offset, reverse flow, BGE, Primo.....

I'm starting to get the feeling that with a little practice and experience, you could cook competition grade food from a GD hole in the ground with a Harvey salvaged refrigerator door for the lid.

I know there is a lot of science in these things, but mostly, I think there is a lot of marketing and all you really need to have a good pit is a person behind it that knows how to use it.

(coming from a victim of marketing and love of cooking)

Incredibly over-priced for what it is. You could likely have one built at a local fabricator for that. The steel needs to be thicker to maintain heat. There is no doubt that it will burn more evenly than an offset but it's not worth the price to me. I back-yard bbq on a Rivergrille from Home Depot and I think I paid $600.

For what it's worth, I actually like that my off-set it hotter on one end. I can smoke a brisket or butt all day and cook other items on the hotter end for snacking. I have cookie sheets in mine that I can adjust to even out the temp if I want to use the entire surface but I rarely bbq that much at one time. If I am cooking more than that I switch to the trailer pit.

You can definitely get a much better product, built better from a local fabricator. If you have any question, feel free to contact me. I happen to know one, LOL