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Introduction
Basedonindependentthird-partytesting(seepage22)andfeedbackreceivedfromTheGood-One®
owners,TheGood-One®Smoker/Grillisthebestcookingapparatusavailabletooutdoorcookingenthusiasts.
WealsohaveanoutdoorkitchenversionofourOpenRange™Smoker/Grill.TheGood-One®Smokers/Grills
aresimpletouseandaresizedfordifferentapplicationsfrompatiounitstocommercialcateringunitsto
competitioncookingunits.
TheGood-One®Smoker/Grillshaveminimalmovingandnoelectricalparts.Thereisnoneedtoturnfoods
whilesmoking,howevermosteffectiveuserequiresabasicunderstandingandmaintenanceoftheunit,which
isoutlinedinthismanual.TheGood-One®Smoker/Grillmovestheheatandsmokeevenlyoverthemeatfor
uniformcookingperfection—muchlikeacombinationofanindoorslow-cookerandconvectionoven.The
Good-One®hastheadvantagethatitcanalsobeusedasagrill.TheGood-One®isaerodynamicallyengineered
andconstructedtoprovideconstanttemperaturesthatcooks4hoursormorewithoutanyoneattendingit.
Thisuniquedesignprovidesexceptionallyevenheatdistributionandconstanttemperaturecontrolatalltimes.
Pleaseseetheindependentresearchtestresultsonourwebsitethatdocumentheatdistribution–bothacross
thecookingsurfaceandovertime.Ourwebsiteiswww.aceofheartsbbq.com.
InterestedincreatingoutstandingBBQandotherdishesontheseamazingoutdoorcookingmodels?Visit
ourwebsitewww.aceofheartsbbq.comorcallusat888-422-3227forsmoking/grillingtipsandgreatrecipes.
Definitions of BBQ—
BBQ.
WhatisthetruedefinitionofBBQ?ThewordbarbequecomesfromtheFrenchword“barbe-a-que”which
means,literally,“fromsnouttotail”.Whenmostpeopletalkaboutbarbequing,theyarereallytalkingabout
grilling,butthisisnotnecessarilycorrect.Infact,thewordbarbequinghasbecomeageneralumbrellawhich
shadesallbackyardcookingofanynature,notjustgrilling.
Grilling or Direct Cooking.
Cookingoffooddirectlyaboveafirewhichcanbefueledbyvarioussourcessuch
ascharcoal,gas,etc.Thisisarelativelyfastprocess,butrequiresmuchattentionwhilethegrillingoccursand
generallytendstodryoutmeatsmorethansmoking,especiallywhenthemeatiscookedbeyondmedium;
thusgrillingtypicallydoesnotrenderthemeatsassucculentandtenderasindirectcooking.Grillingcouldbe
comparedtothemoredirectindoorcookingbybroilingmeatsinanovenversusthemoreindirectmethodsof
usingaslow-cookerorconvectionovenforindoorcooking.
Smoking or Indirect Cooking.
Slowcookingwithheatandsmokederivedfromcharcoalandflavorwoods
notdirectlyoverthefire,butadistanceawayfromthefireitself.Thisisa“slowcook”processandleavesthe
meatsmoresucculentandflavorful.“Oldtimers”remembertherealsmokehouseswheremeatswerehungand
asmolderingfire,oftenusinggreenwoodsfromfruitornuttrees,wereusedtosmoke(cure)meats.TheGood-
One®isamodern,efficienttechnologicalversionoftheoldsmokehouse.
Pit BBQ:
Thisisamethodforcookingandnotadishorcookingdevice.Itbeginswithmeatthatiscovered
withaselectionofspicesand/orrubsandthenslowsmokedwithhardwoodcharcoalsatlowtemperaturesfor
relativelylongperiodsoftime.Itissmokedinacloselycontrolledtemperatureandhumidityenvironmentwith
Содержание The Chuckwagon
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