BBQ With Franklin - Cleaning and Seasoning
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- เผยแพร่เมื่อ 1 ต.ค. 2024
- BBQ With Franklin - Cleaning and Seasoning. In this episode we discuss how to keep your smoker clean, and how to season a raw steel pit.
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My neighbor used to make custom smokers for smoke shops in Texas. The way he seasoned them was by lighting a very hot wood fire in the main pit and the burn box then moped it down multiple times with vegetable oil like you did while the fire was raging. By the end they looked like they'd been painted with black enamel. Dry to the touch.
Also you want to scrape the bottom of the cooker to remove any excess grease. Otherwise if your fire ignites it, it burns the shizzle out of everything.
Ask me how I know.....😮😮😮
Also ....Ashes Left In Smoker Draw Moisture...Causing Rust...He Leaves Them In Till Next Cook...!!! 🤔 All My Pits And Grills Get Cleaned Out Next Day...No Rust...Season And Like New...!!! Happy Grilling...!!!
So true! I almost had to call the FD!
Lets try and sell more offsets...
1st things first. NEVER clear your grates ON ANY PIT with a metal scraper. It can leave metal on your cooking deck. Winds up in food. Winds up in your throat.
Glad you're making content again. Share with us!
3 In 1 Oil like Dad always had on hand...50 years ago. Sometimes, the old ways are the best.
Very cool, Aaron!
It makes me SO happy to see new videos from you!
Is that Johnny Knoxville’s sober self
How and when do you clean the inside - all the drippings and buildup of the smoke, etc?
What!? that's where all the flavor comes from
Finally!!! I've been waiting for someone to make this exact video! So glad it's you Franklin
Check out jirby bbq or chudds bbq. Both have videos on this already.
Dude mad scientist who loves Franklin did this months and months ago. And he's more anal than Aaron
Dude seasoned his dog with oil
Always GREAT content & advice Aaron... my 25yr old New Braunfels smoker went 💯 neglected for about 20 yrs before I refurbed it much like this technique, what a difference!
Care to share what you did. I also have a NB pit that I bought in 96 or so.
@@crude4u1948 I followed this vid's instructions-
th-cam.com/video/m0eHr2ZFtNI/w-d-xo.html
I am releasing a video tomorrow and talk about smoke points. I dont like to correct the master but tallow has a lower smoke point at 370f . Other oils that might you could use are avocado oil at 520f but is expensive so next best is sunflower oil at 440f. Great video though. Cheers Al
Peanut oil is also a good choice or Rice bran oil if you can buy it by the gallon.
What about the caked on stuff in the top of the drum?
If I had a smoker that nice I might take care of it. My 10 year old CharGriller is just about done if you want to donate that one!
Awesome! Thank you for making new videos franklin. Very helpful
What makes sense about this guidance that I wasn't seeing from many others is the instruction to wipe off the excess! If one leaves excess oil on a cast iron skillet when trying to season it, then you'll end up with a tacky surface. Not good. If you put oil on it and then wipe it off as if made a mistake and are trying to get all the oil off the pan, it'll turn out perfect. That's how thin a coat one should apply.
It's messy as all can be, but a pressure washer beats scraping... then do this. Of course this depends on the amount of build up you have...
Aaron, are you needing a 55 year old apprentice 😊
Awesome, thanks so much!
I like to get my food and get on with my life after smoking 💯 agree and relate
But will make effort to spray next smoke
Aloha 🤙🏾
Need more videos with the El Camino
Please someone tell me what brush is that!!! @bbqwithfranklin
So when did you clean out the bottom of the chamber?
No nonsense procedure, just the needful being done. Thanks for sharing!
Damn, didn’t know you came back!
Ready, set, GO!
Reminds me of Johnny Knoxville
Just stay away from wire brushes
Very awesome! Just watched it!!!😍😍
I've found that boiled linseed oil works best for keeping rust off
That's not very wise. That stuff is toxic af.
Ayyyyyy this guy totally copied my video! (I have a very similar video on my channel for cleaning/maintaining tiny back yard offset smokers :p )
I did this with grape seed oil with my Franklin pit which had been going for 6 hours, exactly as Aaron did it and noticed two things. First, the surface of the smoker is a tad sticky and grape seed oil will NOT come out of sprayer in anything but a small concentrated straight stream (tried two different sprayers.)
Your pit wasn’t hot enough to Polymerize the oil thus giving you a sticky fee. Look up Mad Scientist BBQ” how to season your pit “ . Explains it very well and also shows you how to do it
@@21deadshot it was running for 8 hours at 275+, it was hot enough!
@@listening4hisvoice You'll know if it got hot enough by the oil smoking which is what you want. It will just be a sticky mess if that doesn't happen.
@@listening4hisvoice that is NOT necessarily hot enough.
You are gonna wanna take your thermometer out so you don't accidentally bust it. Depending on quality.
I want 450ish-475. But my pit is not a franklins.
When you see the smoke point of the oil, you are close. But remember, there are little nooks and crannies that don't get as much airflow. Even with a well designed pit. Which, his seem to be.
On my Kia soul of a pit, gotta put a lil more gas in 'er. 😂
If you do it right...there is no reason for a cover...that will just trap moisture and hold it to the steel. And if you wanna make it last forever...make sure to clean the ashes out asap everytime.
Buut, I'm a lazy bastard and usually tired after. So it doesn't always get done. 😂
@@firghteningtruth7173 , Well, we can be 100% confident Aaron's pit (same one I have) was nowhere near 300+, let alone 450+ as you suggested. I'm frustrated with video's of 'Oh, just do this!' So you do it, and it doesn't work.
Sorry, kinda disappointed. Would have been better if more about grate cleaning too. But still informative.
👍
what do you suggest to clean up mold? Live in WA state, its a Treager (dont judge) it was free. Thank
You said use a high smoke point oil such as flaxseed do you consider flaxseed a high smoke point oil I think it's a good idea cuz it would harden at 250 but I think the smoke points about 250 isn't it ?
LETS GO SIR!!!!
Awesome video sir
Glad you're back. Always learn something from your vids. Buen Provecho!
Thanks man👊🏼
Thx! Loving every vid!
This is excellent. Thank you!
Does the length of the smoke stack make a difference???
Yes bro, the longer the stack, the bigger the pull (air)
I lather up my pit with grape seed oil or sunflower oil. Nice shine and one hell of a coat. Also zero rust.
So, on a brand new offset is it recommended to start the fire first then spray the oil? Or spray oil first then fire
same basic concept as seasoning a cast iron pan. The oil polymerizes.
Great tips and video content. Thank again🤙🏾
How do you keep the legs from rusting?
So what if you haven't cleaned the pit for quite a while and especially the inside of the lid and tank are flaky with run. Would you suggest that we wire brush it, then get it to temp and do the oil treatment?
Jack Wall, Please be careful when cleaning a pit that has a considerable amount of build up inside. I had an offset from one of the box stores for 15 years. After a summer or two of neglect, (just oiling the grates and getting on with the cook), I went to clean up what I thought was grease build up. I found out that the build up was actually rust when I scrubbed clear through the bottom of the pit. I will do what was just demonstrated by The Master from now on. I guess 15 years was a good run. Your wire brush and oil treatment you asked about might be enough. Good luck!
Use a metal scraper, too. Either one will work perfectly. Oil like this after and your good homie.
@@SmokeyGabes Horale! 👍
@@arthurcatalanotto1151 my pit was a New Braunfels pit that I bought back in '96 or so. I understand what you're saying as I've had a few "oil drum" pits that developed early drain holes. LOL. I'm thinking I may take it and have it sand blasted and start from scratch.
@@crude4u1948 26 to 27 years is a good life. I hope you can keep it going. I am going to investigate Braunfels.
What kind/brand smoker is that?
In the process of doing mine right now
How often do you do this?
Is this for grills to?
Do you season the inside of the firebox to prevent rusting? If so, how often?
@BBQwithFranklin - how do you season the legs, if they don't get hot? Torch them?
It’s just common sense Keep your Pit clean & it will last a lifetime
Ty chef!
Any suggestions for a Backwoods Chubby?
Definitely a magazine - no internet.
Make sure the mountain man has no teeth.
Love it!
Wait I've never cleaned my pellet smoker. Um crap.
that sweet sweet bitterness lol
Throw that piece of crap away or give it to a woman. Men cook on offsets with real hardwood, not rabbit pellets.
Thoughts on steel bristle brushes and leaving wires behind?
Make sure you have a quality brush. I think most of that problem comes from using the cheap wooden handled ones made for paint prep, etc.
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Thank you for the great tips. Always appreciate your videos. To me you’ll always be the king.
Another excellent video! Primo good sir!
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Good one. He's pretty proud of EVERYTHING he sells.
Don’t forget the signature AF slip on vans for 250!
As a younger cook from Texas trying to master the pit, protect his gear, and keep the station clean, this is invaluable info
Ty Chef Franklin
Not sure on the long wait for the Premiere though, very counter productive.
Ever been to his restaurant? That counter is very productive yo.
I'm going way off topic here because I don't know where else to ask you; can you please please please do some regular grilling vids? I'd love to see waygu steaks grilled by a meat/fire expert even though I get, grillin ain't bbq. You've already helped me perfect all the lowslow stuff I've done.
Never use steel brushes unless you want friends and family in the ER eating steel bristles
Wipe down with a paper towel or rinse with water afterwards, i use wire faithfully
40yo dad used wire and i use wire.... What are you doing that your gettig wite in your food????
If you have eyes or feeling in your fingers you can notice if you leave any wire on the rack..
Take care of your equipment. If your wire brush is losing bristles then you shouldn't be using it.
Or don't panic because of a unconfirmed Facebook post.
Never had an issue
Question on internal cleaning. I have such a build-up of years of smoke, and now I'm starting to taste creosote. What can I use to clean and re-season the inside. Is oven cleaner good or bad. All can answer this question. Thanks in advance.
I use a paint scraper & pressure washer then heat the pit up & re-season
Never any chemicals, Mike has it right