Franklin greatly inspired me to start building my own pits. Also to want to cook great bbq. I remember in one episode him saying, you have to cook a lot of bad bbq before you can cook great bbq. That gave me inspiration to not give up. Thank you Aron Franklin and also Jeremy Yoder. I have learned a ton from you both, and still trying to reach that level of great bbq.
What I love most about BBQ TH-cam is how it bring about collabs like this that would have never have happened if it weren’t for TH-cam. Great conversation.
Absolutely, I'd love to see Jeremy or Aaron or both of them speak with Johnny Trigg. The man's ribs are so good, that even Tuffy Stone bows down to Johnny in comps.
@@davo912lol and what kind of loser watches a interview of dudes he doesn’t like then makes clown comments? Sounds like someone’s upset they can’t evern cook a hotdog on a Webber after watching all these videos
@@davo912so are you going to spam the same comment every time someone says “great interview “? You have an opinion and opinions are like aholes, everyone has one. Every hear the saying if you can’t say something nice, don’t say anything at all?
It is a pleasure to see the two people I most admire in the BBQ world having a conversation like this and sharing it later. Thank you both for your generosity and your inspiration. Smoke on!
He's literally the Daft Punk of bbq. He drops some info once every 5 years and all of us in the bbq community eat it up! And he just goes on with his life not knowing how much we all look up to him.
Hats off to Franklin for being the Godfather but Jeremy (and your friends) don't EVER sell yourselves short. You younger modern TH-cam guys are who I have learned so much from. I have spent so many hours watching all of y'alls videos for years. Because of you and your boys I have a real offset smoker and love this new hobby.
I started following Aaron around 2016 and made my own smoker following his design in 2018. 5 years later I still love using that smoker. I could listen to Aaron all day. Excellent idea for a video, Thank you!
What a treat watching two of the greatest from the smoker's world of BBQ. I've watched and learned so much from you guys. I've built two smokers from the ground up using your principles and they work great. But now ! I have to replace the " pitched down" baffle to a flat style to see how that works. Fortunately I made the baffle a bolt on affair so it will be easy to replace. Thanks guys !
I mirror a lot with Jeremy Yoder in that I was in Southern California and discovered central Texas bbq on a trip to Austin and fell in love. I then tried to smoke stuff by myself, with ZERO knowledge. Then BBQ with Franklin came out and those episodes really REALLY helped me get started on a "real" smoking. Been smoking meat ever since then and really appreciated the BBQ with Franklin series for getting me started on how to smoke things properly.
Franklin is the GOAT in many ways but his series 10 years ago on PBS was what really did it for me. I was decent with BBQ figuring it out my own way but then he just gave us something to watch and from an actual legit pro it was a game changer for me! Water pans, Butcher paper, fire management and wood selections was amazing back then! Thanks Franklin you are the SHIZ! Great interview!
I would like to request two things. One is a Full 12 hours of Aaron cooking a brisket kind of like a Yule Log video for Christmas but him just cooking and talking the whole time by the smoker. The second is more video content. Anything at all. Him shopping or maybe him going on a walk. We all need more Aaron in our lives.
Jeremy I think was in shock. Being very technical he was just taken to school by the master. It was almost as if Aaron purposely brought him on to humble him. 🙂. And I’m a fan of Jeremy.
I agree that Franklin took Jeremy to "school" as the TRUE mad scientist in BBQ. Aaron has been my mentor since Oct 2016, and with God's help, I will get with him in person regarding what my BBQ assistant and I named, "Triple Wow In Beef Bark."
I see that you have watched the movie. It's interesting that you mentioned Oppenheimer, even though he was responsible for a lot of deaths. Perhaps BBQ has a similar background.
I can only think of one instance where there is a long discussion about heat deflector plates - and that instance is a conversation with Jeremy and Aaron 😂😂😂. Well done 🤟🤟
"Maybe you should run for office" was just perfect! 😂 The breakdown of why a deflector plate was used was fascinating. The passion involved in designing the Franklin pit was on full display there. Awesome video!
Had I not known who these guys were before watching the interview, I would have thought Aaron was the "Mad Scientist" with all of his knowledge of induction, convection, fire management, fire placement, wood selection, etc. This guy has forgotten more about BBQ than I could ever hope to attain! I'm a big fan of Jeremy Yoder and have watched and been inspired by many of his videos, but after watching this interview I now realize that Aaron Franklin is on a whole 'nother level. Super interesting interview! Would love to hear more!
I will happily say that the BBQ with Franklin and the PBS series, and MasterClass was my original teacher for doing BBQ. I've built on the original lessons with Jeremy Yoder at @madscietistbbq, Joe Yim @knoxavebbq especially his how to trim a brisket, and Steve Gow @smoketrailsBBQ with his many experiments. Aaron's video earlier this year on fire management and the right size pieces of wood solved all my temperature spike problems. The Texan that introduced me to central Texas BBQ commented that my brisket and ribs were dead on solid earlier this month. Much better than a previous comment "the best brisket I've had in New Jersey"
I live in Panama City, Panama.....and Jeremy is right...Mr. Franklin is the GOAT...i started bbq watching his old videos and trying to obtain the same or closest results...thanks for the knowledge shared.
I’m from south Texas. I watched the entire Franklin series (thanks!). I’ve watch o lot of Mad Scientist video’s lately. My New Braunfels brand offset smoker worked OK, but it rusted out after 15 years. Seems like beef tallow is the wrap is a recent thing.
I enjoyed hearing about the fire management. I definitely agree that the cook has a lot to do with the air follow and fire position in the box. I ve played with this function and notice a difference in my bbq cooks and heat management.
One question I always have, when running my Brazos (with baffle cut out and stove pipe), is if I should use the fire grate that came with it. I do use it, however, I always see both of you build and run the fire on the floor of the firebox. What are the pros and cons of using this grate?
This was one of the most interesting things I've ever watched on TH-cam. So much great information. Jeremy always had a scientific approach (obviously) yet Aaron's level of knowledge really seemed to change the way he views smoking and smokers.
I had no idea who Franklin was when I first saw the “BBQ With Franklin” PBS videos on TH-cam. I found it very inspiring and entertaining, which is magic. I’m not doing a lot of BBQ, but I’m better now because of those videos.
Aaron is the Godfather of Texas BBQ. He climbed a mountain in Texas and God handed him down a brisket from which to learn. I still use his channel for a reference. I have his books including the new one. I use his charcoal. He is my first stop for BBQ info. He and Chuds bbq are my favorite BBQ youtube channels.
Absolutely FASCINATING!! I'm hoping to score an offset in September...I would really like to see a part #2 and #3 maybe on just your thoughts fire building and management. All that insight on moving fire forwards and back...and ash, etc.... Anyway, great video content here....23min flew by...I could have easily sat and listened for a couple more hours. CC
So I have a question: I have a very entry level Oklahoma Joe Smoker Highland model, and was wondering if I modified the end to have a "Collector" would that improve my smoking/heat temp for my Joe Smoker? Loved this video!!!!
Love this video, wish you guys colabed more. Never thought about fire placement but feel like the take away was a to have the firebox down wind. As long as the wind blows into the fire box you’ll get a more consistent temp? Might be wrong but appreciate the content.
Fan works for output side but definitely not @bthe box side. That said that little shelf where you put the water works so awesome in my opinion because it also helps pull the moisture through the entire box which helps create a more even temperature across the entire smoker it's freaking brilliant. It creates a convection oven without actually needing a fan Aaron you are a genius and you have definitely worked extremely hard to perfect everything we all really appreciate it it gives a consistency with an Offset Smoker that hasn't existed before and it makes it so the general guy can use an offset smoker and have a consistency like he would with the pellet grill again freaking brilliant
The part where Frankin explains the significance of where you place which chunk of wood was like God explaining the bible to the pope. Completely awesome!
The throat shelf adds water vapor, serves as a deflector, and adds convection swirl. The swirl is cold air from gaps in the lid. Perhaps a more purposeful cold air swirl inducer, with tighter lid, would be a next step. I would think a piece of .25" tubing bent into an L shape. The long part of L along longitudinal axis of cooking chamber but above shelf. Short part of L outside of chamber and pointing down.
The funny thing is is you can actually install fins along the barrel of the smokebox in those fins as air flows across them would change the way that air flows if their movable you could create a turbulent air flow like a hurricane or you could create a horizontal tornado so it's been perfectly in a spiral but I think that's the next step for you guys is to actually put in those fins and you can decide whether they're fixed or adjustable that would be the best way to accurately control that airflow and creative War disease that is very specific if they're moveable and you set them at degrees then you can actually dial it and make the vortices smaller and Tighter so it would create a hotter convection area at the grill surface turning it into more of a grill and you could smoke cook hamburgers and steaks and then if you turn those spins in a different direction it would open up the vortices and create a wider convection allowing for better smoking it's the same science that used to design airplanes and spaceships but hey you know I'm just an average guy what do I know
Years ago I saw a Chef Steps video where they used liquid smoke to make BBQ.... I was not into smoking meat - I had never done it, but seeing that liquid smoke bothered me. So I looked for how to actually smoke meat and stumbled upon Franklin's videos. Then I was hooked. My first smoked brisket I was slicing it up to serve in the kitchen and started hearing very emphatic "Oh my God!" from the dining area. I asked what happened and heard two more of the same. Now I was worried someone was hurt, so I yelled "What's wrong?" No answer, I heard another Oh my God, so I popped into the dining area only to see everyone with their mouths stuffed with brisket, mumbling how good it was. It scared me, but was funny once I realized they were just blown away by the brisket.
Aaron: that was fascinating what you said about water vapor in smoke versus oil soluble particulate! Are the smoke indicators for these thin blue smoke versus thick and white?
Franklin you’re the best ,I think that you were born next to a bag of charcoal and a big pile of firewood , and brisket and ribs and … thank you for sharing your knowledge, you explain it in a very simple way.
I like that Arron is the kind of guy to do almost nothing with his You Tube channel for 7 years then drop a gem of a interview like this.
You mean and advertisement for his new smoker?
The misspelling of his name removes all validation of your post.. better then spelling it “Erin” though😊
@@Tacocorp18 I bet Mr. Garvey could spell it correctly.
One of those never-un-sub channels, def want the notify bell hit
@@Tacocorp18better than*
Franklin greatly inspired me to start building my own pits. Also to want to cook great bbq. I remember in one episode him saying, you have to cook a lot of bad bbq before you can cook great bbq. That gave me inspiration to not give up. Thank you Aron Franklin and also Jeremy Yoder. I have learned a ton from you both, and still trying to reach that level of great bbq.
What I love most about BBQ TH-cam is how it bring about collabs like this that would have never have happened if it weren’t for TH-cam. Great conversation.
This needs to be a weekly series. 2 of the guys that have inspired me the most. This was a great interview.
Absolutely, I'd love to see Jeremy or Aaron or both of them speak with Johnny Trigg. The man's ribs are so good, that even Tuffy Stone bows down to Johnny in comps.
Same here... 95% of my educational source material smoking brisket was from these two guys. Thank you.
great interview? nothing was talked about except his smoker lol fan boys here what they want to hear
@@davo912lol and what kind of loser watches a interview of dudes he doesn’t like then makes clown comments? Sounds like someone’s upset they can’t evern cook a hotdog on a Webber after watching all these videos
@@davo912so are you going to spam the same comment every time someone says “great interview “? You have an opinion and opinions are like aholes, everyone has one. Every hear the saying if you can’t say something nice, don’t say anything at all?
Franklin inspired me back in the his early PBS days to start making the best BBQ!!
I paid for a VPN to watch this from the UK - the non youtube stuff
It is a pleasure to see the two people I most admire in the BBQ world having a conversation like this and sharing it later. Thank you both for your generosity and your inspiration. Smoke on!
Thank you Aaron for your generosity sharing all your knowledge and experience over so many years.
He's literally the Daft Punk of bbq. He drops some info once every 5 years and all of us in the bbq community eat it up! And he just goes on with his life not knowing how much we all look up to him.
Hats off to Franklin for being the Godfather but Jeremy (and your friends) don't EVER sell yourselves short. You younger modern TH-cam guys are who I have learned so much from. I have spent so many hours watching all of y'alls videos for years. Because of you and your boys I have a real offset smoker and love this new hobby.
Say it louder for the folks in the back!!!!
Agreed. I've watched the Franklin videos too, but Jeremy, I started with you. You're the reason I ordered an Old Country BBQ pit.
Great way to spend some time this afternoon. Love it when a couple guys I follow individually collaborate. Awesome!
I started following Aaron around 2016 and made my own smoker following his design in 2018. 5 years later I still love using that smoker. I could listen to Aaron all day. Excellent idea for a video, Thank you!
Loved this! Two of my favorites in a casual conversation. Lots of great information.
What a treat watching two of the greatest from the smoker's world of BBQ. I've watched and learned so much from you guys. I've built two smokers from the ground up using your principles and they work great. But now ! I have to replace the " pitched down" baffle to a flat style to see how that works. Fortunately I made the baffle a bolt on affair so it will be easy to replace.
Thanks guys !
I could listen to fire management stuff like this for hours...please do more.
I mirror a lot with Jeremy Yoder in that I was in Southern California and discovered central Texas bbq on a trip to Austin and fell in love. I then tried to smoke stuff by myself, with ZERO knowledge. Then BBQ with Franklin came out and those episodes really REALLY helped me get started on a "real" smoking. Been smoking meat ever since then and really appreciated the BBQ with Franklin series for getting me started on how to smoke things properly.
Franklin is the GOAT in many ways but his series 10 years ago on PBS was what really did it for me. I was decent with BBQ figuring it out my own way but then he just gave us something to watch and from an actual legit pro it was a game changer for me! Water pans, Butcher paper, fire management and wood selections was amazing back then! Thanks Franklin you are the SHIZ! Great interview!
Those original BBQ with Franklin videos were also what got me started. They continue to be my bbq bible, even 10 years later.
These two are great! BBQ nerds without ego!
I would like to request two things. One is a Full 12 hours of Aaron cooking a brisket kind of like a Yule Log video for Christmas but him just cooking and talking the whole time by the smoker. The second is more video content. Anything at all. Him shopping or maybe him going on a walk. We all need more Aaron in our lives.
Jeremy I think was in shock. Being very technical he was just taken to school by the master. It was almost as if Aaron purposely brought him on to humble him. 🙂. And I’m a fan of Jeremy.
I agree that Franklin took Jeremy to "school" as the TRUE mad scientist in BBQ.
Aaron has been my mentor since Oct 2016, and with God's help, I will get with him in person regarding what my BBQ assistant and I named, "Triple Wow In Beef Bark."
As a classical musician, I really appreciate your usage of Intermezzo from Cavalleria Rusticana. Bravo on your music selection and excellent BBQ. 👏👏👏
I’m so happy he’s on your show! You seem like a really nice genuine person and I’m glad to see good things come to good people !!!
I feel like Franklin is the Oppenheimer of BBQ. Dude is just operating on another level
I see that you have watched the movie. It's interesting that you mentioned Oppenheimer, even though he was responsible for a lot of deaths. Perhaps BBQ has a similar background.
Jeremy has been my best resource as I've gotten started in BBQ. Great conversation between two legends!
I can only think of one instance where there is a long discussion about heat deflector plates - and that instance is a conversation with Jeremy and Aaron 😂😂😂. Well done 🤟🤟
I met Aaron a couple months back. Drinking beer in a parking lot having a conversation just like this.
He’s such an authentic and engaging person.
so true! I've met Aaron many times and he can't keep up an "Act" of being a great human 100% of the time...he just like that!
This is great. I love it when Aaron goes deep. More of this kind of content please! 👏
"Maybe you should run for office" was just perfect! 😂
The breakdown of why a deflector plate was used was fascinating. The passion involved in designing the Franklin pit was on full display there. Awesome video!
I visited Franklins for the first (and only) time in 2015. I bought my first smoker 2 weeks later. Both of you are an inspiration. ❤
We all need more of that! Great time!
Great conversation! I loved the Franklin video series on how to build a smoker from propane tanks!
And that is why Aaron has a Masterclass. Jeremy will be watching this same interview taking notes on all the gems Aaron is giving. 😄
Honestly the free PBS yt vids are about as good as the Masterclass.
Franklin eres el mejor !!! Te mando un fuerte abrazo desde Naucalpan Estado de México
PBS is how I found you. Miss you on there, but so grateful to have found you on the Tube!
My smoking will carry on😊
Had I not known who these guys were before watching the interview, I would have thought Aaron was the "Mad Scientist" with all of his knowledge of induction, convection, fire management, fire placement, wood selection, etc.
This guy has forgotten more about BBQ than I could ever hope to attain!
I'm a big fan of Jeremy Yoder and have watched and been inspired by many of his videos, but after watching this interview I now realize that Aaron Franklin is on a whole 'nother level.
Super interesting interview! Would love to hear more!
Franklin is passionate with his craft and explains what he has put into practice so all can make magic known as BBQ! Very cool
I will happily say that the BBQ with Franklin and the PBS series, and MasterClass was my original teacher for doing BBQ. I've built on the original lessons with Jeremy Yoder at @madscietistbbq, Joe Yim @knoxavebbq especially his how to trim a brisket, and Steve Gow @smoketrailsBBQ with his many experiments. Aaron's video earlier this year on fire management and the right size pieces of wood solved all my temperature spike problems. The Texan that introduced me to central Texas BBQ commented that my brisket and ribs were dead on solid earlier this month. Much better than a previous comment "the best brisket I've had in New Jersey"
Great video! Thanks for sitting down with the mad scientist. I love the barbecue collaborations.
Thank you - this was a wonderful video and it shows a lot of how you apply your other experiences to cooking! Really enjoyed it!
I'm a smoking newbie and lots of just regular folks on TH-cam have helped me a bunch. Especially some really small channels. Great community on here.
I live in Panama City, Panama.....and Jeremy is right...Mr. Franklin is the GOAT...i started bbq watching his old videos and trying to obtain the same or closest results...thanks for the knowledge shared.
Franklin, you are a true genius. Thank you for all the wisdom you've passed down onto the next generations. You are THE bbq 🐐
I find the science and physics involved with pit building truly fascinating. Please do more sit downs
Same, that PBS series was superb. I learned a ton and it helped steer me in the right direction
Something told me to stay subscribed to Aaron's channel all these years without him dropping any videos. Glad i did!
2 of my absolute favorite guys in BBQ. Thanks for doing this!
This video needs to go to the hall of fame. It needs to be archived in some government bunker.
Awesome! Thank you for sharing!! 🤗
Loved this show, I only wish I could afford one, not even in my life time as a retired Veteran, the best I can do is a weber for hamburgers and Steaks
Always good to hear from Franklin.
Love when they get down to the super technical talk about air flow. Would like to see more of that with other topics.
Some moments here have the “Aaron playing 4D Chess while Jeremy believes it’s checkers” kinda vibe but its so good to see Bbq folks talk bbq
Wow! That was super great. Love hearing about all the thinking that goes into making the best barbecue and cookers. Cheers!
I am always happy when this channel pops up a new video. Thanks
I’m from south Texas. I watched the entire Franklin series (thanks!). I’ve watch o lot of Mad Scientist video’s lately. My New Braunfels brand offset smoker worked OK, but it rusted out after 15 years. Seems like beef tallow is the wrap is a recent thing.
I enjoyed hearing about the fire management. I definitely agree that the cook has a lot to do with the air follow and fire position in the box. I ve played with this function and notice a difference in my bbq cooks and heat management.
I too have watched the BBQ with Franklin youtube videos about a thousand times! Aaron is able to articulate some very subtle details well
Very interesting, a lot of great information was thrown out there. Thank you.
One question I always have, when running my Brazos (with baffle cut out and stove pipe), is if I should use the fire grate that came with it. I do use it, however, I always see both of you build and run the fire on the floor of the firebox. What are the pros and cons of using this grate?
A man with blackbelt level barbecue chops. It's impressive to hear from this mad genius of detail. Thank you for the insights.
It's good to see you doing a video again.
This was one of the most interesting things I've ever watched on TH-cam. So much great information. Jeremy always had a scientific approach (obviously) yet Aaron's level of knowledge really seemed to change the way he views smoking and smokers.
I had no idea who Franklin was when I first saw the “BBQ With Franklin” PBS videos on TH-cam. I found it very inspiring and entertaining, which is magic. I’m not doing a lot of BBQ, but I’m better now because of those videos.
Price justified, this guy always does his homework.
Great interview! I still watch the PBS how to videos for pulled pork, ribs, brisket and turkey!
This is the reason Mr Franklin is who he is. Gotta bow down to both of these pit masters(pause) but it’s clear who the master is.
Aaron is the Godfather of Texas BBQ. He climbed a mountain in Texas and God handed him down a brisket from which to learn. I still use his channel for a reference. I have his books including the new one. I use his charcoal. He is my first stop for BBQ info. He and Chuds bbq are my favorite BBQ youtube channels.
Chudds style has helped me a lot I enjoy his content
I love Chuds. As for buying franklins charcoal....eh, it's really expensive. 😂 Just use charcoal and a little post oak. 😂
Arron as a grown man I have to admit I have a man crush on you bro. Love how you share what you know with us. Thank you Sir
Absolutely FASCINATING!!
I'm hoping to score an offset in September...I would really like to see a part #2 and #3 maybe on just your thoughts fire building and management.
All that insight on moving fire forwards and back...and ash, etc....
Anyway, great video content here....23min flew by...I could have easily sat and listened for a couple more hours.
CC
What a great video from two of my favourite BBQ guys. Thank you so much for sharing and as per normsl its always informative.
Man I hope you do more of these instructional videos this is amazing
Jeeez the entire time Jeremy didn't get to complete a single thought without being interrupted
2 of my favorites! Love this series
It would be great to have a follow up video and break down the science behind the discussion about air flow etc. Great interview
🎯💯🎯💯🎯💯🎯💯🎯 this was my road too!!!!!!!
Love this!!!!!
I've been following you since the PBS series; looking forward to tasting your BBQ soon😊
Glad to see my two favorite BBQ channels getting together!
So I have a question: I have a very entry level Oklahoma Joe Smoker Highland model, and was wondering if I modified the end to have a "Collector" would that improve my smoking/heat temp for my Joe Smoker? Loved this video!!!!
Love this video, wish you guys colabed more. Never thought about fire placement but feel like the take away was a to have the firebox down wind. As long as the wind blows into the fire box you’ll get a more consistent temp? Might be wrong but appreciate the content.
We need more!!!!
Fan works for output side but definitely not @bthe box side.
That said that little shelf where you put the water works so awesome in my opinion because it also helps pull the moisture through the entire box which helps create a more even temperature across the entire smoker it's freaking brilliant.
It creates a convection oven without actually needing a fan Aaron you are a genius and you have definitely worked extremely hard to perfect everything we all really appreciate it it gives a consistency with an Offset Smoker that hasn't existed before and it makes it so the general guy can use an offset smoker and have a consistency like he would with the pellet grill again freaking brilliant
The part where Frankin explains the significance of where you place which chunk of wood was like God explaining the bible to the pope. Completely awesome!
A.F is just soooo chill. Ya'll both great. Keep it up
Very interesting video. Thanks for posting
Aaron, it’s always interesting to get your perspective on BBQ. You’re right, it’s not what it was 10 years ago.
Man it’s good to see you back on the tube. Love it
The throat shelf adds water vapor, serves as a deflector, and adds convection swirl. The swirl is cold air from gaps in the lid. Perhaps a more purposeful cold air swirl inducer, with tighter lid, would be a next step. I would think a piece of .25" tubing bent into an L shape. The long part of L along longitudinal axis of cooking chamber but above shelf. Short part of L outside of chamber and pointing down.
Great video need more of them
Great Video. Enjoyed watching
Such an awesome video, thank you both!!
The funny thing is is you can actually install fins along the barrel of the smokebox in those fins as air flows across them would change the way that air flows if their movable you could create a turbulent air flow like a hurricane or you could create a horizontal tornado so it's been perfectly in a spiral but I think that's the next step for you guys is to actually put in those fins and you can decide whether they're fixed or adjustable that would be the best way to accurately control that airflow and creative War disease that is very specific if they're moveable and you set them at degrees then you can actually dial it and make the vortices smaller and Tighter so it would create a hotter convection area at the grill surface turning it into more of a grill and you could smoke cook hamburgers and steaks and then if you turn those spins in a different direction it would open up the vortices and create a wider convection allowing for better smoking it's the same science that used to design airplanes and spaceships but hey you know I'm just an average guy what do I know
Years ago I saw a Chef Steps video where they used liquid smoke to make BBQ.... I was not into smoking meat - I had never done it, but seeing that liquid smoke bothered me. So I looked for how to actually smoke meat and stumbled upon Franklin's videos. Then I was hooked. My first smoked brisket I was slicing it up to serve in the kitchen and started hearing very emphatic "Oh my God!" from the dining area. I asked what happened and heard two more of the same. Now I was worried someone was hurt, so I yelled "What's wrong?" No answer, I heard another Oh my God, so I popped into the dining area only to see everyone with their mouths stuffed with brisket, mumbling how good it was. It scared me, but was funny once I realized they were just blown away by the brisket.
Franklin showing who is the true mad scientist. 😊
Aaron: that was fascinating what you said about water vapor in smoke versus oil soluble particulate! Are the smoke indicators for these thin blue smoke versus thick and white?
Franklin you’re the best ,I think that you were born next to a bag of charcoal and a big pile of firewood , and brisket and ribs and … thank you for sharing your knowledge, you explain it in a very simple way.
This isn’t a BBQ conversation. It’s an engineering convention. 😂😂😂
I'd like to see Aaron's classic cars. Very cool video, great conversation.
I frequently see Aaron at El dorado cafe in Austin... very nice cool guy!
That was an interesting interview because of what the MAD Scientist didn't ask him or out of respect for Franklin he held back.
Will there be a smoker where the smoke stack is on the right and the fire box on the left? Is that an option for a custom order?
I agree with Yoder I also learned all my brisket skills from Aaron Franklins PBS series