You know what I like most about this video? The excitement Aaron has when walking through every intricate detail of the design. This is clearly a culmination of years of experimentation, successes and failures, and thousands of cooks. He is a true expert, and has such a sincere passion for his craft. Thank you Aaron for sharing this!
Here, here! American made, old school conservative design mind set, modern fluid dynamics design techniques, and the attention to detail. Very cool, hope you do well. Would love to enjoy one. I’m an old country boy, blue collar. Therefore, I’m working on my first design and I’m studying airflow. I prefer a vertical grill / smoker. 24”diameter, 380 in^2 surface. Will need great seal for 225 - 750 range. Just a family, few friends, type grill. Maybe another design thought for you. Anyway, would certainly appreciate any advice.
You’ve worked in or around the oil and gas industry, haven’t you? The reason I ask is you’re using terms that only people intimate with the materials and industries would use and understand. I retired from the industry. Very nice smoker. I’ve cranked out a lot of Q on an offset. But my demands quickly outgrew the multiple offset smokers that I was using. So I built a large reverse flow water bath smoker. I built a tandem axle trailer for it. After using at least two 7018’s and 6010’s doing a tweak or two, I’m finally happy with the way it cooks. I can tune my hot / cold spots via tuners, depending on what I’m cooking and my needs at the time. Most people don’t realize how much work goes into a high quality pit!
This video reminds me of watching Paul Reed Smith talk about building his guitars. You both build brilliantly functional works of art. You are in good company. JT
Aaron Franklin is a multi trade wealth of knowledge. Rarely can person encapsulate an entire cuisine with such charisma and ‘frankly’ - swagger. As a multi cuisine cook and former chef that has become a fairly decent hobby welder and de facto historian of cuisine origins, WELL DONE🙌🏽
I have wanted to learn bbq for years and watching Franklin's bbq videos have definitely giving me inspiration to strive on cooking the best bbq I can. Truly the best pit design and quality, I've got to order me this.
Looks amazing. I really appreciate all the thought that went into this pit and it’s quality. Up here in Canada, they run for $8000. I do not dispute the pricing, but it’s out of my budget. But I would definitely love one.
@@DavidJohnson-tv2nn you have zero idea what you’re talking about. This thing could take a 7.62 and not even make a dent. THOUSAND of dollars in steel alone.
Dang, that's nice. Love the water pan spot and the slots in the fire box. I get that its a lot of money for a smoker but the design is fantastic. In 1993 I bought a Lyfetyme grill - they're from Uvalde, TX - at the Minnesota State Fair. It's a 20" grill not a smoker. But it's made just like this. Very thick steel. I still have it. Best $360 I've spent. My son will be able to give it to his kids. I've also got 2 Pit Barrel cookers. $350 each. Those things can cook. If the food comes out bad it's my fault not the cooker. Now, I've added another smoker - another Lyfetyme that I got from a buddy of mine. This one is about 25 years old. I have to do some slight fix up to the interior but it's still in great shape. Got it for free. Should be able to do 3 briskets in it or several racks of ribs.
Incredible! Perfectionist with passion = outstanding results. Bucket list includes a trip to Austin to taste the Franklin experience and then the ultimate- bringing one of these back to NJ to elevate my game. Love what you do Aaron! Thank you!
I am putting mine into use in the next couple weeks, ready for Thanksgiving. I've been waiting a while to get a concrete pad poured to give it a good home - and that's all done now. Excited!
I love the location of the drain. This is where it would make sense to be, and I’ve always disliked my pits’ locations at the other end. When the pit is level, or favoring the stack high, this is where the grease goes, right toward the fire. Nicely thought out AF!
I have one of the earliest Franklin pits. They’re legit. Incredible craftsmanship. So solid. Elegant design, with everything you need but no unnecessary elements. And it’s like a piece of industrial art rather than an eyesore. Lots of other great pits can smoke excellent bbq. But IMO, none of them look as good as this one.
"Geographical center of a Brisket" that is awesome, made me chuckle a bit, Aaron is the mad scientist of BBQ, these pits are expensive, but will be the last one you (and your kids) will every buy...nice job.
Great quality. Get what you pay for! I dont dispute the price but its far out of reach for the everyday consumer. Not for middle class. But hats off for building a legit product!
Being a union pipe fabricator and welder in Houston for 40 years, I'm impressed with your work. I know what it takes to build this. Im retired now and if I could afford it, I would certainly buy one Franklin. I enjoy all of your videos👍😎
My neighbor has a smoker in this style and I've noticed a lot of issues with it. You've addressed every problem I've seen with this style of smoker. Seriously this is a really well thought out design.
Aaron certainly knows his metal working. I still want a shelf on front of the door to set my pans, thermometers, and beer on! And maybe one on top of the fire box to keep covered pans of food warm!
Best offset money can buy. When your fire is balanced it almost vibrates like a fan is running. The weight helps hold the heat so it’s forgiving if you aren’t sitting there watching each moment. Buy yours and never look back and give it to your grandkids.
I don't doubt the quality of smokers or BBQ Franklin produces but one thing is obvious - his greatest asset is his ability to sell. This guy is a straight up salesman. (Not saying he isn't passionate or authentic)
Nothing sells better than authenticity and knowing that your product is the best. It's what you call a natural salesperson. No effort involved. Just telling it like it is.
Dude naturally and effortlessly sells truth because he obviously and nakedly loves every detail regarding what he does. Makes it easy to believe in him and anything he produces.
I still liked it when you would drive down the back roads,and find one of those big tanks. Take it home and start to make your BBQ pit. Loved those vids and the new ones coming out soon!!!
Fantastic! I finally used the chili in adobo last year in my chili... gonna try without the habanero this year (maybe the wife will not complain about too much heat) love the addition of cinnamon and chocolate.. even a bit of honey sounds intriguing. Can't wait to try this recipe.. love the cheese and SC addition.. Thanks for the content. I appreciate you, man!
Been to Franklin BBQ and had the best RIBS of my life there. Yes, the brisket is out of this world and also the best I’ve had, which was probably the expectation? The ribs are what broke me though. And I live in a part of the country KNOWN for ribs specifically. All that being said, this thing is killer. I do wish though for $5500 you’d get a little swing up tabletop to do your work on in front of the grill. I understand the reason to omit it, but also would be a super nice addition where you can set and stage your meats before placing them into the pit.
Solid and best on market. 5K is not in my budget but I believe its worth every penny. "Built like a little Maserati" and priced like one. You get what you pay for, so save up.
If I was building a custom car I would want this guy to build it. His attention to detail all the way down to putting the thermometer 2” about the grate because the average brisket is 4” tall is masterful. Port and polished offset smoker? Sombtch im in!!!!
My 250 gallon stick burner, had the stack at same height as rack. Heat would come in at one end rising to top of meat compartment then going right out the stack. I came off stack on inside, ran pipe to bottom of meat chamber to 2/3 the distance to firebox. The heat now circulates to top of meat chamber and the cooler air drops to the bottom and out the stack. The air in the top where the meat is, is always hot. The firebox air inlet comes in under the coals and wood. So air goes up through the fire to keep coals red hot. I’ve BBQed for 45 yrs, this is the most efficient and controllable pit I’ve ever had. I use combination wood chunks and wood, after an hr or so of wood. I’ll put a shovel of coals every 1 1/2 hrs.
that price is pretty discouraging when you can get a Workhorse for far less that is arguably better built. I've been lucky enough to handle them side by side and there is no comparison.
I've read all of your books and love them. I noticed when you were cooking 3 briskets you put a pice of wood next to the water pan. Is it better to do that for every cook or just when you are cooking 3 briskets at a time?
WOW! VERY IMPRESSIVE! Wish you had these around in years past, my big BBQ days are behind me, but if I'm ever in the market for a new cooker, this would be my first pick! I've learned and improved so much of my Q from you and your videos. Keep up the great work!
Engineered from a pit master’s experience. Very nice. Just watched this after the video where you salvaged a 250 gallon propane tank. So what came first, the pit or the pit master?
I was always told the air dampner is for times when wind is blowing into the vent. Pretty sure its a necessary to have one. It definitely is where i live.
I was thinking that too. Not necessarily a griddle, but even just a flat surface to heat up a pan of beans or a cast iron skillet. I wondered when he said "insulated" if it's not going to put off enough heat at that point to cook with.
In a world of BBQ barges and hulking SUV's this pit is like the little Italian roadster. Finely tuned, a joy to "drive" little convert able sports car.
Love Franklin and I know he's a pitmaster but at almost 6 grand for one of these, I'll stick to my pit barrel cooker. It turns out absolutely delicious barbecue.
Having fabricated two similar stove to these I can tell you it's worth every penny in materials and labor and still make a small profit. That said, anything cooked with wood is better than all other fuels.
@@fgonzalez78959WSMs are a great cost to quality ratio. The Franklin is beautiful, but I’m not sure you are getting value at that price point quality ratio. I still think you’re paying a hell of a premium for the name on the side of the cooker.
Awesome looking design, and astutely explained. QUESTIONs: 1) what does it weigh ? 2) is there a way to throttle the airflow to finesse the temp, and to maybe even choke it off to save fuel if cooking finishes before the fire burns out (ie, intake shutter and exhaust dampers) ? That's a key difference between pro users (who cook all day long), and smaller households who only need to cook in a single pass for a family of say 2-6 ppl. If youre gonna sell to the latter, the ability to conserve/reuse partially spent coals could be practical and a good selling point. 3) Given that the rear (firebox) wheels are fixed, im surprised you didnt add an extra handle at the base of the chimney, to help wheel the smoker in and out of wherever people store it ... and maybe a telescoping chimney to help get it in & out of a garage). Pros may not need to move them often, but residential users often do. 4) What's the typical temp range it maintains most comfortably ? +1 and respect. 😊👍😂
I would love to purchase one ! My Father passed away in 2016, took my cooking after him and his name is Franklin. He also designed a rotisserie for his church from a bed of a pick up truck in San Diego
How do they smoke in cold weather? I live in Minnesota, and I currently own the Char-griller XL smoker, but the metal is not thick enough for cold weather cooking. I have to put a blanket on it and it will cook but it takes a long time. Plus, holding the temp is very difficult.
Great review. I’ve been thinking of graduating from my Traeger Pellet and Big Green Egg to an offset, but what scares me is the ability to maintain temperatures for long periods of time, say on overnight cooks. How long can a typical Franklin offset hold a temperature without new wood? I’ve become accustomed to using blowers like FlameBoss on the BGE or just loading up the hopper on the Traeger and going to bed at night sleeping soundly knowing nothing would go wrong. With an offset am I getting up every 1-2 hours for fire management???? Lastly, researching some other offsets I noticed they have adjustable dampers on their stacks but yours does not. Any thoughts on that detail?
Awesome video. I’d love to invest in a Franklin up front, but part of me feels it would be more responsible to start on a cheaper offset. Any recommendations? Or is it one of those things where u should just swing for the fences right away. Currently only smoking on a Traeger, but want to venture into an offset
I started on a cheap $100 Chargriller. You can do some little things to improve them: use a metallic flexible dryer like tube to lower the smoke stack to grate level, install your own thermometers, put thermal tape seals on the door. It cooked ok and got me into smoking. Nothing is going to change the thin material thickness. It had cast iron grates though. I currently have a Chargriller XD Champion or something I was able to get for about 50% off on clearance at Home Depot. A few steps up, but nothing like this Franklin! I still had to put my own gauges in at grate level. I think its about a $500 list price smoker.
You know what I like most about this video? The excitement Aaron has when walking through every intricate detail of the design. This is clearly a culmination of years of experimentation, successes and failures, and thousands of cooks. He is a true expert, and has such a sincere passion for his craft. Thank you Aaron for sharing this!
Here, here! American made, old school conservative design mind set, modern fluid dynamics design techniques, and the attention to detail. Very cool, hope you do well. Would love to enjoy one. I’m an old country boy, blue collar. Therefore, I’m working on my first design and I’m studying airflow. I prefer a vertical grill / smoker. 24”diameter, 380 in^2 surface. Will need great seal for 225 - 750 range. Just a family, few friends, type grill. Maybe another design thought for you. Anyway, would certainly appreciate any advice.
Gotta love those real craftsmen! Nice job Mr. Franklin.
You’ve worked in or around the oil and gas industry, haven’t you? The reason I ask is you’re using terms that only people intimate with the materials and industries would use and understand. I retired from the industry. Very nice smoker. I’ve cranked out a lot of Q on an offset. But my demands quickly outgrew the multiple offset smokers that I was using. So I built a large reverse flow water bath smoker. I built a tandem axle trailer for it. After using at least two 7018’s and 6010’s doing a tweak or two, I’m finally happy with the way it cooks. I can tune my hot / cold spots via tuners, depending on what I’m cooking and my needs at the time. Most people don’t realize how much work goes into a high quality pit!
This video reminds me of watching Paul Reed Smith talk about building his guitars.
You both build brilliantly functional works of art.
You are in good company.
JT
Great analogy.
you can really sense the passion and knowledge he exudes
And the desire to overcharge for his pits. They are priced like Jambos.
He forgot to mention the turbo encabulator
Aaron Franklin is a multi trade wealth of knowledge. Rarely can person encapsulate an entire cuisine with such charisma and ‘frankly’ - swagger. As a multi cuisine cook and former chef that has become a fairly decent hobby welder and de facto historian of cuisine origins, WELL DONE🙌🏽
That's a great looking, well thought-out pit! Definitely on my 'must-have' list, just as soon as I win the lottery.
bill40409; Bad credit ? jk
I have wanted to learn bbq for years and watching Franklin's bbq videos have definitely giving me inspiration to strive on cooking the best bbq I can. Truly the best pit design and quality, I've got to order me this.
Master the fire and you will master the pit.
Looks amazing. I really appreciate all the thought that went into this pit and it’s quality. Up here in Canada, they run for $8000. I do not dispute the pricing, but it’s out of my budget. But I would definitely love one.
And there's only a couple hundred dollars worth of steel in it! Way overpriced in my opinion.
@@DavidJohnson-tv2nn you have zero idea what you’re talking about. This thing could take a 7.62 and not even make a dent. THOUSAND of dollars in steel alone.
@@PTownFitteds BS!
@@PTownFittedsi can build an inch thick of this with 1/4 the price . Can take even a rocket launcher
@@yessir0503 Then go do it and gtf out of here, sell it for less, I dare ya
Dang, that's nice. Love the water pan spot and the slots in the fire box.
I get that its a lot of money for a smoker but the design is fantastic.
In 1993 I bought a Lyfetyme grill - they're from Uvalde, TX - at the Minnesota State Fair. It's a 20" grill not a smoker. But it's made just like this. Very thick steel.
I still have it. Best $360 I've spent. My son will be able to give it to his kids.
I've also got 2 Pit Barrel cookers. $350 each. Those things can cook. If the food comes out bad it's my fault not the cooker.
Now, I've added another smoker - another Lyfetyme that I got from a buddy of mine. This one is about 25 years old. I have to do some slight fix up to the interior but it's still in great shape. Got it for free.
Should be able to do 3 briskets in it or several racks of ribs.
You are a true Texas legend!
Incredible! Perfectionist with passion = outstanding results. Bucket list includes a trip to Austin to taste the Franklin experience and then the ultimate- bringing one of these back to NJ to elevate my game. Love what you do Aaron! Thank you!
The passion and knowledge of WHY is amazing in this video.... SO GOOD
I am putting mine into use in the next couple weeks, ready for Thanksgiving. I've been waiting a while to get a concrete pad poured to give it a good home - and that's all done now. Excited!
I love the location of the drain. This is where it would make sense to be, and I’ve always disliked my pits’ locations at the other end. When the pit is level, or favoring the stack high, this is where the grease goes, right toward the fire. Nicely thought out AF!
I have one of the earliest Franklin pits. They’re legit. Incredible craftsmanship. So solid. Elegant design, with everything you need but no unnecessary elements. And it’s like a piece of industrial art rather than an eyesore. Lots of other great pits can smoke excellent bbq. But IMO, none of them look as good as this one.
I bet it didnt cost the $5K they do know.
Nice!
"Geographical center of a Brisket" that is awesome, made me chuckle a bit, Aaron is the mad scientist of BBQ, these pits are expensive, but will be the last one you (and your kids) will every buy...nice job.
Nah, Jeremy Yoder is the Mad Scientist of BBQ.
Great quality. Get what you pay for! I dont dispute the price but its far out of reach for the everyday consumer. Not for middle class. But hats off for building a legit product!
Being a union pipe fabricator and welder in Houston for 40 years, I'm impressed with your work. I know what it takes to build this. Im retired now and if I could afford it, I would certainly buy one Franklin. I enjoy all of your videos👍😎
My neighbor has a smoker in this style and I've noticed a lot of issues with it. You've addressed every problem I've seen with this style of smoker. Seriously this is a really well thought out design.
Aaron certainly knows his metal working. I still want a shelf on front of the door to set my pans, thermometers, and beer on! And maybe one on top of the fire box to keep covered pans of food warm!
What a nerd! (in the best, best way☺- thank you for your attention to detail. I learned a lot just from watching this.)
"it's all about the details. they matter." looks great. cooks great.
They are no joke! Cooked on one for the first time a couple weeks ago. It really is designed for great brisket!
What about ribs and pork belly?
@@markwilson9652All those cuts cook in pretty much the same temp range, so Im not sure I understand your question.
Best offset money can buy. When your fire is balanced it almost vibrates like a fan is running. The weight helps hold the heat so it’s forgiving if you aren’t sitting there watching each moment. Buy yours and never look back and give it to your grandkids.
I don't doubt the quality of smokers or BBQ Franklin produces but one thing is obvious - his greatest asset is his ability to sell. This guy is a straight up salesman. (Not saying he isn't passionate or authentic)
Nothing sells better than authenticity and knowing that your product is the best. It's what you call a natural salesperson. No effort involved. Just telling it like it is.
When it’s something you love and believe in, it’s less sales and more sharing something you know others will enjoy.
i love how much this guy loves his product. Good old America
It’s easy to love your product when you’re charging that much for it……
Dude naturally and effortlessly sells truth because he obviously and nakedly loves every detail regarding what he does. Makes it easy to believe in him and anything he produces.
Love it!!! Want it! Missed details about the grill grates and grease drain, though. Awesome Pit
I still liked it when you would drive down the back roads,and find one of those big tanks. Take it home and start to make your BBQ pit. Loved those vids and the new ones coming out soon!!!
those pits sucked pretty much!
Fluid dynamics have never been so delicious🔥💨😋🍻
I sure am glad you’re active on your channel again keep it up Gods speed.😊
Great information and lots of study went into this. Makes someone appreciate the work of art more!
Mr. Franklin. You really know your stuff and are passionate about it. Thank you for what you do.
I love this pit. it sets so much higher than any other pit. Aaron did his home work.
Fantastic! I finally used the chili in adobo last year in my chili... gonna try without the habanero this year (maybe the wife will not complain about too much heat) love the addition of cinnamon and chocolate.. even a bit of honey sounds intriguing. Can't wait to try this recipe.. love the cheese and SC addition.. Thanks for the content. I appreciate you, man!
Been to Franklin BBQ and had the best RIBS of my life there. Yes, the brisket is out of this world and also the best I’ve had, which was probably the expectation? The ribs are what broke me though. And I live in a part of the country KNOWN for ribs specifically.
All that being said, this thing is killer. I do wish though for $5500 you’d get a little swing up tabletop to do your work on in front of the grill. I understand the reason to omit it, but also would be a super nice addition where you can set and stage your meats before placing them into the pit.
vitaly6312; I'm brand new but like your idea. Maybe a removeable table set up ? Hooks on , stores hooked on back maybe ?
A master at work and an artist. Awesome craftsmanship. Thank you for sharing.
I really enjoyed this video! Lots of great points (many I needed to hear and be reminded of again). I appreciated your openness
Solid and best on market. 5K is not in my budget but I believe its worth every penny.
"Built like a little Maserati" and priced like one. You get what you pay for, so save up.
Awesome job man, awesome job! I wish TH-cam would let us double like videos!!
Smoked my first Boston butt years ago following Aaron's video. He made it easy and it tasted GREAT. 👍👍
If I was building a custom car I would want this guy to build it. His attention to detail all the way down to putting the thermometer 2” about the grate because the average brisket is 4” tall is masterful. Port and polished offset smoker? Sombtch im in!!!!
So good! Fantastic details and very glad you took us into all the specs of, and reasons behind, what is a great smoker.
Great job on the pit👍
Now for me to finish my pit i needed more ideas thank you.
My 250 gallon stick burner, had the stack at same height as rack. Heat would come in at one end rising to top of meat compartment then going right out the stack. I came off stack on inside, ran pipe to bottom of meat chamber to 2/3 the distance to firebox. The heat now circulates to top of meat chamber and the cooler air drops to the bottom and out the stack. The air in the top where the meat is, is always hot. The firebox air inlet comes in under the coals and wood. So air goes up through the fire to keep coals red hot. I’ve BBQed for 45 yrs, this is the most efficient and controllable pit I’ve ever had. I use combination wood chunks and wood, after an hr or so of wood. I’ll put a shovel of coals every 1 1/2 hrs.
YaY our Bi-yearly Franklin video 🥳 🎉
It is a beautiful, heirloom-quality smoker, and I love, love, love that it's designed and built in Texas.
😁 great video. The love and passion Aaron has for barbq really shines. 😁
I love my Franklin Pit! A labor of love
I was all about it and then I saw the price 😂 no disrespect, well earned and looks extremely well built. maybe one day I’ll get one!
that price is pretty discouraging when you can get a Workhorse for far less that is arguably better built. I've been lucky enough to handle them side by side and there is no comparison.
I've read all of your books and love them. I noticed when you were cooking 3 briskets you put a pice of wood next to the water pan. Is it better to do that for every cook or just when you are cooking 3 briskets at a time?
WOW! VERY IMPRESSIVE! Wish you had these around in years past, my big BBQ days are behind me, but if I'm ever in the market for a new cooker, this would be my first pick! I've learned and improved so much of my Q from you and your videos. Keep up the great work!
I love watching Aaron talk about his craft. 🙃🙃
Engineered from a pit master’s experience. Very nice. Just watched this after the video where you salvaged a 250 gallon propane tank.
So what came first, the pit or the pit master?
Beautiful pit hands down
Heck, I'm sold! Now if I can only find $6000.
😯
Don't forget $22 for the Owners Manual. 😃
$8000 Canadian.
Such a sweet burner! Would not mind a test run dxD Franklin for ever!
This is such an amazing video, thank you so much!
I was always told the air dampner is for times when wind is blowing into the vent. Pretty sure its a necessary to have one. It definitely is where i live.
VERY nice!!!! Quality looks amazing.
Thank you for the show. Beautiful and functional.
Looks good, can you weld a griddle on the firebox or will it not get hot with the double wall design?
I was thinking that too. Not necessarily a griddle, but even just a flat surface to heat up a pan of beans or a cast iron skillet. I wondered when he said "insulated" if it's not going to put off enough heat at that point to cook with.
Truth be told Aaron Franklin can talk.
Ill have to go for the ole propane tank unit for now an save up fur this high rent unit but i love its design.
Masterclass in pit design!
In a world of BBQ barges and hulking SUV's this pit is like the little Italian roadster. Finely tuned, a joy to "drive" little convert able sports car.
Great design. I wonder though if that firebox design would be tough to clean out?
Can someone explain to me what Franklin means when he explains why the thermometer needs to be loose?
This is fantastic great design wow!
That thing is a BEAST!!!!
Have you heard of Workhorse? This pit is a child's toy compared to a 1975. Check them out! better pits and way better price.
@@matthew7469 ok! Thanks! I’ve heard of them.
Love Franklin and I know he's a pitmaster but at almost 6 grand for one of these, I'll stick to my pit barrel cooker. It turns out absolutely delicious barbecue.
Having fabricated two similar stove to these I can tell you it's worth every penny in materials and labor and still make a small profit. That said, anything cooked with wood is better than all other fuels.
@@nhhbbyloggr5022 I've been welding for 30 years. I will respectfully disagree that it's worth $6000
@@BigReggie I can't afford a Cadillac either, when all I need is 4 wheels to get me there. The " brand" sets it up a few notches, for sure.
@@BigReggiethem build one with all this attention to detail and you’ll see why it costs that much.
Completely agree about the price! Especially when you can get a Workhorse for nearly half.
Congratulations 🎉
Like having a commercial smoker for my home! Mouth-watering watching the video. Take my money!!!
That's awesome congratulations on your efforts.
When I started this video, I knew this bad boy was going to cost 5K plus. It's a nice rig but I can buy a hell of a lot of meat for my WSM for 5k.
Ok but do you enjoy what you have?
@@fgonzalez78959 WSMs are awesome, I love mine
Yea, I'll be looking for a used one lol.
My Oklahoma Joe is fine for my cheap ass
@@fgonzalez78959WSMs are a great cost to quality ratio. The Franklin is beautiful, but I’m not sure you are getting value at that price point quality ratio. I still think you’re paying a hell of a premium for the name on the side of the cooker.
So Aaron, When's the Franklin Pellet Smoker coming out?
🤣🤣🤣🤣
I have one question. If you don't have a damper on the door, how do you control the temperature?
Size of wood pieces and how many. I never mess with my damper on the firebox or chimney, they’re always wide open
I'm done wanting one. I want mine on order today.
You had me at "Hey there". I just wish I could afford one.
Awesome looking design, and astutely explained.
QUESTIONs:
1) what does it weigh ?
2) is there a way to throttle the airflow to finesse the temp, and to maybe even choke it off to save fuel if cooking finishes before the fire burns out (ie, intake shutter and exhaust dampers) ? That's a key difference between pro users (who cook all day long), and smaller households who only need to cook in a single pass for a family of say 2-6 ppl. If youre gonna sell to the latter, the ability to conserve/reuse partially spent coals could be practical and a good selling point.
3) Given that the rear (firebox) wheels are fixed, im surprised you didnt add an extra handle at the base of the chimney, to help wheel the smoker in and out of wherever people store it ... and maybe a telescoping chimney to help get it in & out of a garage). Pros may not need to move them often, but residential users often do.
4) What's the typical temp range it maintains most comfortably ?
+1 and respect. 😊👍😂
Great design
👍🏾love it…now to start savin for one!
Built like a brick outhouse! Dang nicely done.
Will be competing with one of these at the Pasadena Livestock Show Rodeo. 😊
Nice! Wouldn't you want a raised cover for the smokestack to stop rain from getting in the tube and rusting though?
that's what BBQ Sheds are for...besides, unless its torrential, doubt you'd get too much water in there. when not in use, find a pan to fit over it.
@@brucegolub9627 For over 4k for a pit, I feel like I shouldn’t have to find anything but the meat. Just sayin…
I would love to purchase one ! My Father passed away in 2016, took my cooking after him and his name is Franklin. He also designed a rotisserie for his church from a bed of a pick up truck in San Diego
I'm going to buy one when I can afford it love the pit
Beautiful work.
I love my Franklin smoker! Works great!
How do they smoke in cold weather? I live in Minnesota, and I currently own the Char-griller XL smoker, but the metal is not thick enough for cold weather cooking. I have to put a blanket on it and it will cook but it takes a long time. Plus, holding the temp is very difficult.
Appreciate the passion. Texas Legend. If you’ve never had his BB-Q at the restaurant in Austin - you can’t believe how good it is. 🤘🏻🇺🇸
Great review. I’ve been thinking of graduating from my Traeger Pellet and Big Green Egg to an offset, but what scares me is the ability to maintain temperatures for long periods of time, say on overnight cooks. How long can a typical Franklin offset hold a temperature without new wood? I’ve become accustomed to using blowers like FlameBoss on the BGE or just loading up the hopper on the Traeger and going to bed at night sleeping soundly knowing nothing would go wrong. With an offset am I getting up every 1-2 hours for fire management???? Lastly, researching some other offsets I noticed they have adjustable dampers on their stacks but yours does not. Any thoughts on that detail?
looks awesome, i want one
Great design. 😎✌️
Could you ship one to Australia or would it cost too much? I imagine those things are pretty heavy - how much do they weigh?
I love mine , best purchase ever !!!
Awesome video. I’d love to invest in a Franklin up front, but part of me feels it would be more responsible to start on a cheaper offset. Any recommendations? Or is it one of those things where u should just swing for the fences right away. Currently only smoking on a Traeger, but want to venture into an offset
I started on a cheap $100 Chargriller. You can do some little things to improve them: use a metallic flexible dryer like tube to lower the smoke stack to grate level, install your own thermometers, put thermal tape seals on the door. It cooked ok and got me into smoking. Nothing is going to change the thin material thickness. It had cast iron grates though.
I currently have a Chargriller XD Champion or something I was able to get for about 50% off on clearance at Home Depot. A few steps up, but nothing like this Franklin! I still had to put my own gauges in at grate level. I think its about a $500 list price smoker.
Does the pit have grease/condensation drain holes? Also, does it come with a rain cover for the smokestack?
How about a shelf on top of the firebox to place a pan on for basting sauce?
@BBQwithFranklin Is there anything you'd change in future builds from this existing one?