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The Good One Marshall Gen III Smoker Review

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The Good One Marshall Gen III Smoker combines steel smoker tradition with innovation, offering high capacity and fuel efficiency.

The Good One Marshall
The Good One Marshall

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Good One Marshall Gen III Smoker

Derrick Riches

Construction Quality
Temperature Control
Efficiency
Versatility
Durability

Specifications

  • 2,379 square inches of smoking space on four racks
  • 471 square inches of grilling space
  • Separate grilling space allows for simultaneous grilling and smoking
  • 11 gauge steel body with 14 gauge steel lids
  • Precision control “spinner” air vents
  • Two 10-inch wheels and two heavy-duty casters
  • Removable ash catcher
  • Removable drip pan
  • Internal damper separates firebox (grilling chamber) from smoker box
  • Total weight of 497 pounds
  • Large wheels make the unit easy to move
  • Made in the United States by Landmark Manufacturing

Full Review – Good One Marshall Gen III Smoker

PROS

  • Excellent temperature control
  • Heavy, solid construction
  • Efficient fuel consumption and complete fire shut down
  • Allows for simultaneous grilling and smoking
  • Huge Capacity

CONS

  • Very heavy
  • Not insulated

Chris Marks and his Three Little Pigs barbecue team are among the top teams in competition barbecue. They have won several grand championships in the American Royal BBQ Competition) using The Good One Marshall’s Smoker. On a fundamental level, this is a back offset smoker that remains the focus of significant innovation. It has excellent temperature control, solid and heavy construction, and is very durable.

The large smoking chamber sits in the front and the firebox (which doubles as a direct grilling area) sits in the back. This does mean that all sides of the unit need to be accessible to operate, which isn’t unusual in a smoker like this. The firebox runs parallel to the cooking chamber and smoke and heat enter through a slot between the two chambers. A vent closes this slot, completely separating the chambers during cooking. This feature is great for refueling the smoker, as it traps heat inside the cooking chamber and prevents ash and sparks from entering.

Temperature Control

For temperature control, spinner vents, or bolt-mounted vents, dial down to close. Once you have the hang of these you find that this smoker has better temperature control than most and wind is not as much of a factor. The Good One Marshall Gen III Smoker has three intact and two output vents. The tight-fitting vents and seams mean that this unit can shut down easily. In fact, because the firebox can be isolated, the fire can be dampened quickly.

Recently improvements include a paint that is a higher quality powder coating for better durability and appearance. The slide-out ash pan has been replaced with a drop-in design to reduce the external openings and improve the airflow even more.

Affiliate Disclosure

This article and the website it appears on use sales affiliates to cover the cost of operation. If you choose to purchase a product through the links provided, a portion of that sale will go to me. It helps me create content, so I can help you and others have the best barbecue experience. I am grateful to all my readers over the years that have been so kind as to assist me in my exploration of outdoor cooking. Thank you.

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3 responses to “The Good One Marshall Gen III Smoker Review”

  1. I just picked a used one of these up the other day. I’ve been looking at them for years and finally found a used one in my area. I have run it through its paces a couple of times now and it definitely puts out some good BBQ. The only problem I have is this thing is a charcoal eating monster. I am not sure where it gets a reputation as being an efficient cooker. The first seasoning run I did on it after cleaning it out, I threw about 14 lbs of B&B Oak lump charcoal in there. I fired it up and got somewhere between 4-5 hrs of out it. I threw 20 lbs of mesquite lump in there along with about 5 lbs of B&B briquettes on the 2nd run and loaded up the pit with some country ribs, pork belly burnt ends and some chicken. I ran it between 250-275 on the pit thermostat and all the meat was off the grill in about 5 hrs. I put a probe in the pit while I continue to let it run – just to monitor how much longer I could run the pit. It ran between 225-250 for another 3-4 hrs, but that’s with about 25 lbs of charcoal total at 8-9 hrs. Not sure what others are used to, but that is a LOT of charcoal to go through. I like the pit, but definitely not as efficient as I thought it would be.

  2. I have one of you smokers similar to the Marshall. It’s about 20yrs old. The carriage on the grill side has rotted out. Can it be replaced?

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