BBQ with Franklin: The Smoker
ฝัง
- เผยแพร่เมื่อ 4 ต.ค. 2024
- Before you put the brisket on, Aaron explains how to modify and season your smoker.
Music:
"Greenville Girl"
(Keyton/Makowski)
Vox/Bass - Solid Gold Makowski
Drums/ Rusty ole' Milkcan - Kory Cook
Bari Sax/Barnyard Skronk - Thad Scott
Guitar/Dobro/Barnyard Skronk - Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008
This guy is the best. So humble, helpful, and pleasant.
Agreed, really seems like a nice guy you can talk to and have a beer with
What I love about Aaron is that he tells you and shows everything he does, which for some veteran pitmasters, that's sacrilege.
You think he shows everything? Go eat at his restaurant. Hes not telling you everything.
@@caymanking1842 You can't explain the things that take years of practice. He tells what he can, but if you wanted to copy it youd still have to put the work in, which most people won't.
Cayman King trueeeeee. For his bbq to be that good and always so consistent there’s definitely have to be some secrets he’s not telling us.
youtube primer not at all brother, trust me
He talked about it in several interviews that the reason why he don't mind sharing everything is because 3 things. 1 He secured certain number of beef from Temple Grandin (one of the best cattle farmer in the world) she doesn't just sell it to anyone with money so there is a long waiting list on her beef. 2. His method doesn't scale well. I think Gordon Ramsay talked about it during interview that it is insane for Franklyn to retain that high of quality at the volume he is selling. 3. His style is fairly regional so people's opinion of his barbeque aren't as high once it leave Texas.
It's an Old Country BBQ Pits Ranch Hand Coal Smoker, bought at a sporting goods store in Austin, TX.
BBQwithFranklin is that now equivalent to the pecos smoker? I believe they done use this pits ranch hand naming scheme anymore.
Franklin in Japan should be A thing
@BBQwithFranklin is this still relevant smoker today or what is comparable in your opinion?
He sells his own bbq smoker now. Get on the waiting list for it, but I wouldn’t hold my breath for a response. If you don’t feel like dropping $3,000-$3,500 on his, consider the Brazos model. Has 1/4 inch steel
@@Victor43377 thanks for the heads up. I just saw his own pit. that's fantastic. i think I will check out that brazos for the time being :-)
Man this seems like such an honest and satisfying profession. Always learning something new to improve.
Leo- you can learn to make BBQ sauce by watching the BBQ with Franklin episode "The Payoff". Sauce making starts around 2:31.
"dont touch that because it's hot" touches it*
A man after my own heart
That was WAY before he lost nerve cells in his hands!!!
Aaron set the he wheels in motion! Made everybody step up their bbq game. Thanks Aaron 👍🏾💯
I like how he walks. he looks like a little kid having fun.
First 43 seconds is why I love this guy. Simple offset smoker with no fancy electronics or built in fans and all that crap. The way it should be!!! I live around a lot of people that own pellet grills and Traegers. To me that’s not BBQ that those produce, no heart or skill goes into it. BBQ isn’t set it and forget it!!! BBQ takes time and trail and error.
You know, i was just watching the movie Chef (2012) and they actually stop by Franklin.
They choose the right place searching bbq meat for their cuban sandwich
Franklin's is the best bbq I've ever had
He is really good. He doesn't have any secret rubs or sauces and he keeps it simple to understand.
Aaron could you please do a vid on controlling temp with this style smoker? Great channel!
We love this playlist and learned a lot. It all looks so delicious.
Drop by fame food some time! You'll enjoy it!
He’s like if Seth McFarland had a mad scientist brother
That is awesomely accurate! Both are great!
Seth McFarland and Steve-O’s distant cousin
I know this isn’t the first comment saying this, but I just wanna hang with this dude. I don’t care if we’re cooking or not. He is just good people.
My briskets are always edible if I'm lucky. We have the big heavy duty 3-section pits and 95% of the wood on the ranch is mesquite. We build a big fire in the pit in the evening, season the meat with whatever is laying around, wrap it in foil and throw it in the vertical smoker and do our best to remember to keep the fire going and Hope there's something to eat by lunch the next day.
When we're working cattle, it's pretty intense and I can't spare a man to sit by the pit all day but, your videos gave me enough information to make some improvements. I changed out the non-working thermometers. I'm going to make an effort to go collect firewood where I know there's some Gray oak. I'm going to pay more attention to the smoke that's coming out because I can see that from the corrals. I'll have butcher paper on-hand in case I need it. Maybe use a water pan. And Ill know enough about temperature to make wise decisions when I do check the pit.
Or maybe I'll just cook up some briskets before the cattle works and do it the right way so all I have to do is start a fire mid-morning to warm them up for lunch.
I'm sure the rest of the cowboys this fall will appreciate you making these videos! Sending a big thank you from the mountains south of Marfa, Texas!!!🙌🙌🙌🙌
That's awesome! I have several smokers and cookers and it aggravates me that they all have the temp guage way too high to get an accurate reading on what's goin on with the meat. I don't care what the temperature is at the top of the barrel (You need to know what's goin on with the meat and not the top of the cooker), so kudos to you for pointing it out to folks and makin it simple.
Franklin being a lost in the world Austinite these videos helped me satisfy my Texas BBQ Fix. I wish you would do some new ones around timing and temp. However from what my friends tell me your very busy.
Thanks for shopping at Academy Sports Franklin! Awesome!
“And that’s the way it OUTTA BE!”
Well I guess I have to throw my pitboss away because the Man just basically told me no.
Sucks when you live in South Africa and no one here knows what a BBQ thermometer is...
Garth McCarthy you can use a lazer thermometer, where you point it at a surface and it tells you it's exact heat
hello from san antonio loved ur shows any more coming mr franklin and agree with u about not using gas or eletric cookers. maybe ill show up at ur bbq place and big fan of yours.thank u sir
I’ve been using an offset smoker like this for years. So versatile and, for me, the only way to bbq, Good vid.
What kind of smoker did he use?
A lesson on how to build a fire and maintain heat would be great! Emphasis on people with stick burners and no fire pit to shovel coals from! Thanks!
The Old Country smoking pits are just about the best bang for the buck that I have found. I'm going to buy a Pecos model this weekend, and can't wait to start smoking on a proper BBQ pit!
+VyperVenom Eww. I bet you are kicking yourself in the ass now for buying that junk.
VyperVenom Just bought one and I love it.
VyperVenom 400 dollars at academy.
Got a “Pecos” at academy,put some SS Sheet metal on the bottom of the barrel and fire box.working class,so that’s what I could afford.i love it.
Too many people watching the brisket video. Not enough watching this one...
I've been doing pellet smokers for about three years. I'm really tempted to go back to offset for certain occasions just because it's more involved.
@@briandunlap3243 There's a better feeling after you smoke on an offset than a pellet. It's either, you cooked it or the smoker cooked it... Does that make sense?
thanks for the education on brisket it helped my cooking skills a lot.
I love a chimney starter , wood , newspaper , never any lighter fluid ever again , Thank you God , Amen
The mexican trick to get a fire started is soak a paper towel or two in cooking oil, pile around some charcoal and voila...safe, slow, and sure way to get a fire started....agree with you no lighter fluid nonsense.
This is the TH-cam channel I've been looking for!!!!
Thermo-wells aren't too expensive and not only protect your instrument, but allow for O&M while system in service. Check 'em out.
Hi Aaron, last week I did all the recipe you post on youtube, and thanks a lot to share it was awesome, I just have aquestion, I want to know what did you use on you smoke to seal it, and avoid as much as posible outflow, I saw you put something green around the doors, but I hope you can tell me what it is. One more time, thanks a lot from Guadalajara, Mexico.
I'm as excited about this channel as little girl at a Bieber concert!!! Let's Geaux Franklin... Do something on whole Beef shoulder Clod aka Chuck Roll!!!
I love that your in klrn. I really appreciate all the knowledge
bbq with franklin. I have some questions on charcoal grill and smoker if u have time
Tried your pork rib recipe yesterday for the forth watched your video and the came out awsome
What kind of beer are you drinking
Hey Franklin, do you have any experience with reverse flow smokers and if so what are you're thoughts on them in comparison of your typical offset smoker like this one in the video?
I'm currently building my own smoker is why I ask, Love your videos, thanks!
I have a traeger because i was lead to believe it was a smoker/grill. I dont agree that it is a smoker. Its "smoke" setting is weak at best. It is more of a wood fired oven in my opinion. What are your thoughts on Traegers as smokers?
I got me a WSM and I love that thing, but I want to mod it just a bit. Little stuff like a gasket or 2 and a hinge for my handle, and flames and racing stripes and new pipes so this thing will ROAR.
Im looking to perchase a new smoker and i wonder whats the best between the trailmaster oklahoma joe or the old country brand thanks franklin
Build your own or have one built.
Thank you, for the lesson.
I enjoy you vids! I am ready to upgrade from my Brinkman gourmet vertical smoker with mods to an offset. Pecos looks good. I like the heat baffle, welded construction, and grate level exhaust. Have you seen the Old country over and under? Looks really nice!
I suspect you might get there in the next episode but my question is about your oak. I have some oak set aside for my next brisket... how dry or moist should it be? It's from a tree that was cut down about a month ago.
Great channel. Brother lives in Westlake and braves your line sometimes. Says it's worth it. Ever messed with Apple wood? Friend uses it for pork and chicken and gets real good results. He's from Tennessee and is now turning into Mesquite zombie. Trying to save him. I like Mesquite OK but it's like people who think using cilantro means adding enough to kill every other flavor. LOL I plan to come by next time I'm down that way. I live in Aledo area. Keep posting your great vids as you find time.
Hey Franklin your shows are awsome and I am really learning alot...Do u by any chance know where I can get building plans or specs for a smoker like that?
My problem is I stay in South Africa and cant find any like that on this side!
Would you "season" after doing the initial burn off of the oils / paints or just let it run after that? They say to oil it down to season it for rust prevention, but it seems better to cook off the chemicals off then oil it and season.
In the introduction video it looks like Aaron is sealing the lid of the smoker with something. I have this same smoker and have trouble maintaining the temperature at a consistent level. Is this something that is going to be addressed in future videos? Is there something to seal the smoker wiith to help maintain the temperature? Enjoying the series so far.
Old Country made their grates wrong as the long points of the "diamonds" should be running left to right instead of front to back. You'll have far less "sag" in the grate when doing pork shoulders, butts or other large cuts. Also, Aaron didn't deburr the hole for the therm on the inside of the door.
I did the same thing. drilled a 1" hole and the thermometer was too small. Was same brand cooker, same brand thermometer. Washer did the trick.
makes me wish I could still find the old Oklahoma Joe's Smoker/Grill....ones with 1/8" steel - since Brinkmann bought them out they have become flimsy....
to maintain a range of heat after stokeing fire. how much time can you give so your not standing there the hole time watching the temp.....the best resipy is one that is shared.
The flame doesn't burn up the paint on your grill Aaron? I tried it with mines and it peel all the paint off from my offset smoker 😥.
Sand it down, and go buy some high heat paint. The best kind is VHT for your headers on your car, or Rust-Oleum High Heat paint. Every so often you will have to sand, and repaint, but those two will last the longest, and prevent rust.
How did you season the actual smoker?
Wonder why he didn't use the pre drilled hole for the gauge.
Did this video change? I seem to recall him extending the chimney and sealing around the firebox or putting in a baffle unless I'm going mad.
mandela effect
You should think about getting a Milwaukee drill. Dewalt always goes to crap on me. And there is a reason Dewalt has a lot of repair centers.
Makita rules .
I'm still trying to find a video on fire management and keeping temperature consistent
What mods besides the drilling new temp hole did you do. I have been to a few academy's here in houston and all old country smokers seem to not seal correctly. I have only been smoking for 9 months after watch bbq pitmasters and now im hooked.
Aaron, I was wondering why you don't season your smokers with oil? I've seen countless videos where they rub the inside down with cooking oil and then fire it.
Did you leave the stock
baffle in there or modify it
Brand and model of the tiny smoker?
Brand: Old Country BBQ Pits, Model: Pecos. www.academy.com/shop/pdp/old-country-bbq-pits-pecos-smoker#repChildCatid=311402
Old Country BBQ pits, Brazos model.
Is this smoker equivalent to the the Old Country Wrangler or Brazos in terms of size?
Mr. Franklin, do you recommend firebox damper wide open and use stack damper to regulate temperature or use both? I'm hearing two, (2) different camps arguing which is best? What say you?
hey Franklin love your videos. Do you use any oils, such as veg,peanut, or canola on the inside before you season smoke with fire,or after the the fire smoke.
nice vids very helpful thank you!
Franklin do you have any tips on maintaining the fire for a even temp, I noticed you chunk your wood, does that help hold the temp?
Currently, STILL the thinnest guy in BBQ. A pros pro.
Great video
On your big smokers how do you keep an even temp from firebox end to chimney? Any tuning plates at all?
I live in Dallas and usually only travel to Austin area 2 maybe 3 times a year and its on family vacations to Padre or Schlitterbahn. When I go to your place it is ALWAYS ALWAYS packed and the wife and 3 kids packed in car wont suffer the wait to fulfill my BBQ needs. I've begged to no avail. When is the best time to get there so I can finally have some Franklin BBQ?
Then no bbq for you
I can't get ready made smokers in the region where I am so I am trying to make a smoker myself. Just wanna ask a few questions like how big is the hole from the smaller barrel to the bigger barrel? And will the smoke be even throughout the bigger barrel? Or will the heat and smoke vary in different areas of the bigger barrel?
So I've done mine and it fit perfectly but should you be able to turn the thermometer mine can be turned just wondering if I should have gone a size smaller but again it fit in the hole perfect but is turntable
Awesome!
You need to center punch it so the bit won't walk around. Comprende?
Awesome! I have a friend down in Texas who got me into the Green Egg. I use it up here in Winnipeg, Canada all the time....and much to the delight of my friends. Hard to get brisket up here but can get one from my local butcher. Been loads of fun! Got any vids on doing a Baltimore Pit Beef?
Arron, if I take a packer brisket season it as you instruct, but I do not trim it at all, and cook it low and slow, what happens? Will you do a trimmed/not trimmed cook comparison?
i been doing this longer then he has been a live
Is it possible to love someone you've never met?
Oh hell yeah!
If you cooking ribs. What type of temp gauge and placement would it be.
Is this a smoker that you "recommend" or is it just one that was convenient to show for the video? This would be for a "cost is an object" backyard 2-6 times a year kind of gig. Not being able to find good brisket anywhere north and west of Texas is killing me.
Dosent he look like seth mcfarlene
No... What's wrong with you?
Gobbersmack whats wrong with him? he really looks like him, kinda sounds like him too
They look nothing alike at all.... Nor do they sound anything alike. What's wrong with you people. Gobbersmack is right. lol
I'd say more like a cross between steve-o and knocksville...
smart dude. great speaker.
Well, i've seen other episodes where Aaron says not to put thermostat in the door. But yet he did on this one. Any reason the difference in instructions?
thank you, just thank you.
Has anyone found any issues with ash and coals falling out of fireboxes that have doors with a round bottom edge like this? I'm building a smoker and my firebox door will be open during cooking with no vents.
Dude that's so awesome you responded. Fed ex me some bbq....:)
How do you keep it at 250° wouldnt it just get hotter or does it general plateau at ≈250°?
In the background of the beginning of this video, sits a large propane tank smoker. What size is it?
@ Tundraoto...horizon smokers is now their name...still in Perry, Oklahoma
Okay I know this video was posted in 2012 but it's now 2022. Let's say you're getting married and want to register for a great smoker for brisket and ribs. What is Aarons best pick for a home smoker on the market right now that you could put on a wedding registry?
You rock man
Tootsie at Snow’s never uses thermometers. She uses her sweet delicate hands.
Hello Franklin, i'm gonna smoke two turkeys for thanks giving. Do you think the offset is ok or should i get an upright ?... Just bought an offset (Original Luling)
I am wanting to upgrade to better quality of smoker than my char-broil and I am looking at a Lang Smoker. My problem is that I don't have a good supply of wood, so I was looking at a Yoder Pellet smoker. What is your take on Pellet smokers?
if your looking at a lang smoker but no wood.
look around online for tree trimmers/choppers.
they are the best in chopping down trees and i get 30 stick of wood for 25 and i smoke every weekend and it takes 4 months for me to use enough to get more
Aaron, enjoyed the video but I was wondering what ongoing maintenance is required to keep the smoker running at optimum performance? My wife always wants to "clean" the inside, getting rid of the "old smoke" residue, but I think this is a bad idea. Thoughts?
+DSanch2826 Tell your wife to stay in the kitchen.
+DSanch2826. You should clean the inside periodically. That old smoke will lend a bitter taste to your food. It's not a cast iron skillet.
Joe Clark Go to the BBQ joints in Lockhart. They have decades of crud on them. So clearly you are wrong.
Tec 9. No, they don't. Think a restaurant smoker lasts a decade before it rusts out? You are ignorant. Here's a picture of a smoker at Smitty's in Lockhart. Nothing but smoke on that lid, no buildup. No one wants your sour ass BBQ.
www.pinterest.com/pin/27162403975748772/
So I'm looking to get an Old Country Brazos, I want to add a Tel True, my big question is should I go with the 2.5 inch stem or the 4 inch stem?
4"
Hi Franklin
I would like to build a smoker for a restaurant do you have a plan that I can use measurements to do so
Do I need to oil the inside of the bbq to season it ????? I noticed you did not
Franklin if you we're doing mostly ribs.. Where would you place the gauge then?
Mr. Franklin, how well does the Old Country Smoker work?
A tel-tru for $50?! You need to get on Amazon.
Tel-Tru BQ300 Barbecue Thermometer, 3 inch Aluminum Zoned dial, 2.5 inch stem, 100/500 Degrees F on Amazon is $46.98. Aaron wasn't that far off...