BBQ with Franklin: The Wood
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- เผยแพร่เมื่อ 7 พ.ย. 2012
- What types of wood work best for which types of meats? Aaron describes characteristics and wood strategies for your optimal smoke.
This episode sponsored by Austin Food & Wine Festival.
Video of wood shot on location at Harley's Firewood. Thanks Harley!
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 just as nice in person as he is in his videos.
When I went to Austin to try Franklin BBQ, I started to talk to him about my Big Green Egg (I'm an amateur smoker) and he was exceptionally kind and interested in my amateur remarks. Thanks Aaron, the end of this video couldn't be more accurate. It's all about the time in between the cook.
Almost 10 years later, and Im still coming back to these videos! Great content!
Nice job Franklin. I'm glad to have u here in Austin! Keep shining
Aaron, great videos! enjoying the fact you keep it simple for us simple people ;)
Well I’m Southwest Texas and San Antonio we use Mesquite. Valentinas Tex Mex BBQ in Austin uses Mesquite exclusively and it’s amazing. But too each their own
As always great video. Lots of good stuff. Big Fan of Franklin.
Great vids! I'm loving the straight up salt, pepper and minimal spices you use. There's something to simplicity when cooking and BBQ, the secret is consistency. Thanks
Mr Franklin you are the best God bless people like you
that last 15 seconds was key!!! enjoying a beer and understanding the fire :)
I LOVE THIS GUY!!!! SPEAKING THE TRUTH!!!!
Great series Aaron! Looking forward to more. Ready to buy a pit from you as soon as you start making and selling your own....I'm also ready for another road trip to Austin for the best brisket I've ever had!
Great Videos, thanks for sharing, have had the pleasure of trying your brisket when you visited the UK.
You are the pinche man!!!! Thank you for your channel!!!! From Del Rio, Texas!!!!!!!
Really enjoy your videos Aaron, keep em coming!
Aaron,
Thanks for these informative videos. I hope you post more videos! I would like to see some tips on smoking a full chicken, temp and fire control, and starting the fire from scratch with wood.
Thanks again Franklin.
Definitely gotta visit your rest. in Austin this summer. Will take my family. It will be a real treat!!
Gilbert
I live in East Texas I always used oak for firewood and used Pecan and mesquite for BBQ won many contests mix the wood.
Watched this 7 years ago. Best video by far!
Very much so looking forward to more videos!
Awesome stuff, man!
My favorite is Maple. The smoke smells like a mild version of Jack Daniels Wood Chips. It has a sweet note to it that is quite nice. The bark is very lightweight and is the source of the the sweet note in the smoke. It doesn't burn too hot so it is very good for low and slow cooks. I don't buy it, I find it locally, park it in my backyard and let it dry naturally.
My second favorite is an Oak and Hickory mix (50-50). Very nice smoke and you can get more temp out of this mix if you need to cook at higher temps. We have an abundance of Oak and Maple here in Central Florida so I always find fuel, especially now (spring time) when tree-trimming gets underway.
BTW - love the vids. Always willing to listen to those who know their stuff!
Here on the east coast we have white and red oak, so that is what I use. My briskets turn out awesome with either one. Once in a while we get some hickory which makes it a little smoother of a flavor, and not as intense. Red oak is quite a strong flavor that takes a little getting used to, but is really really good. White oak is a little less strong than the red and is probably my favorite but it's not as common. At any rate, with a little practice, you can make bbq just as good as Aaron, because it's not that hard, honestly.
thanks Aaron for sharing this....
I was taught to use cherry and/or white oak. Really liked the results. Anxious to experiment with more fruit woods eventually!
Love the videos. I've always loved barbecuing and I started to really take it seriously about 10 years ago. I've steadily improved and I'm always looking for tips and new methods. I ordered some Post Oak (not available in the panhandle of Texas; I grew up in central Texas thought) after watching this video.
This was good advice for my first BBQ, using Cuban mahogany. Managing the fire seems to be like steering a massive ship; you've always got to think ahead.
Thanks for the breakdown. Good information.
nice work on these vids your doing! very informative for someone like me who is new to this
Great content and great production quality! I like using WESTERN Wood, which are the bags of wood on his right side. It's a consistent burn with the same moisture content every time. Thanks Aaron! Great job.
Glad that you mentioned to use the fruit wood green. Looking to get more info an Alder if anyone can suggest some good links. In the NE we stick burn with a lot of Red & White oak. Found that I can load a pellet tube with a 50/50 wood chip and pellet mixture and it became a new game changer with our BBQ experience.
4:12 Even though this video is about types of wood, this is the most important message.
Yeah! "Drink'n some beers...."
Mesquite and hickory are tasty, but applewood is good too. My nephew made a smoked turkey with applewood for Thanksgiving and it was the best ever!
this the free master class
Mesquite is my favorite choice.
I am in joy this person is natural I like he teach very well congratulations sr
love the videos
"The Wood". The wood is key. Last brisket i smoked, did it on str8 Cherry wood. Took it in the house. sliced it, gave it a taste. I told my wife to taste it without bbq sauce. She did, and we put the bbq sauce in the fridge and used it later. Cherry was made for smoking beef brisket!
gonna do it again tomorrow!
I use a cherry and apple mix. Try it, it does not disappoint
Brian Ferrell mix the wood. I’ve mixed cherry with white oak and really like my results
I feel like I'm an apostle who just met Barbecue Jesus and everything you're saying is making sense. *bowing*
I live in Florida and have a landscaping business, I just took down a 60 foot hickory tree for a client and know I have it all dumped and stacked on my property and ready to start chopping it up. As soon as this heat breaks, I’ll be ready for some nice smoking this fall and winter. Should last me a good year or so and I’ll be able to sell off quite a bit as well.
Hello, I am from Jamaica. Have you ever tried Pimento Wood? The flavor is incredibly if used correctly . We also use freshly cut sticks or young trees that are not poisonous above the grill for extra flavor and to damper the heat fron the Pimento charcoal . Do you know of any young tree or stcks in America that can do the ssme thing?See Jamaican Boston style Jerk Pork for an example.
garfield lawrence I read your comment with a Jamaican accent
I went to Jamaica last year got some chicken cooked over pimento wood. Great flavor, complex smell.
yes its great for jerk chicken
Pimento is hard to source here So Cal. I have been wanting to cook a proper jerk chicken. If any one is lookin ford good coming wood in Orange County check these folks out thewoodshedoc.com/cooking-wood
I've got a lot of dry wood. Aged also. Post, live oak, pecan and mesquite. If you ever need any. Located in central Tx.
I wish you could experience the choices of really good bbq wood in South Africa.... Literally spoilt for choice
Helpful video thanks
Hey Aaron,
You’re well well known as having the best bbq, kudos to you on that btw. I’m actually in Australia and I’m just about to start tour masterclass do the answer could possibly be in that.
But if I don’t use post oak does that mean my bbq won’t be as good as yours and that you won’t be coming over here to try it?
When am I ever going to see Franklin on channel 18 again on PBS I miss you brother you got it going on man with that barbecue
He suggests to you stay away from smoking with mesquite,it's all we use in my family,mainly because it's everywhere in South Texas.mesquite smoked brisket is delicious.I brought a truckload with me to New Orleans.
Carl Stallins I've been wanting to use pecan wood
Carl Stallins have you mixed mesquite and pecan?
Carl Stallins cool,I've never used any marinades or broth,I would just use salt,pepper and mesquite,I just started using oak,then a oak and mesquite mix.
jarpnkrcknl2 I'm from Finland and I like the mesquite taste as well. Doesn't grow here though so only way I can get it is as chunks in the form of weber firespice bags. Dunno if it's as good quality as what the locals have. Still I always tend to sneak in a lump even where it usually wouldn't belong. I use charcoal for heat so by using lumps I can control pretty well how and with what I want to flavor the meat with.
Hickory though, never had good results with it, I think it's my least favorite wood, things just end up tasting metallic with hickory for me.
1873Winchester it should be good..I wonder how much it would cost to send some to Finland,so you can spread the gospel.
Thanks for the info.
what about morning wood?
The hardest of all woods...
too much moisture...
David Steinbring ;)
my fire usually goes out quicker :-(
Definitely don’t put that in your smoker
They just did a cut on the big old oak by the local pool. There is tons of wood for the taking. I got about 100 lb so far. I'm going to process it in a couple days when I get time.
Unfortunately I have a backyard full of mesquite, but I have come to use lump charcoal (I have a small grill that I smoke on) with mesquite up against the coals so that I get just a little smoke and that way I can reuse the same piece of mesquite again if I want. It works pretty good.
Found my answer thank you 👏🏻👏🏻
Very happy because I also use post oak never thought anyone used it.
For home cooks mesquite is a good choice because we aren’t exposing the meat to smoke the whole time. We usually wrap it in foil at 150f.
Its all a matter of taste preference. Some like a light smoke flavor and others like me, like a medium to strong smoke flavor. To each his own and it ain't no crime, just enjoy your bbq.
here in northeast arkansas me and my brother use a mix of oak and pecan
Good to know. Now I can go to bed
Great combo
Great Video - It's ture, you have to play around with your wood and your - barbecue - pits - smoker and grill to see how it cooks, burns and smokes to get the taste and flavor you love. Play around and find the perfect flavor you love. Cheers
Well put 😎👍
Unfortunately I'm in the RGV, TX, and Mesquite is all we have. Great videos!
Where is or what is RGV, Tx.
Rio Grand Valley
I reall need that explaination for my future BBQ to come.
Citrus wood is good for barbecuing. Pretty mild. I've only used it once and I used it on chicken.
hey y'all I'm from fort worth tx. we use oak and pecan wood. it smoke just right
I mix Pecan and Post Oak, Boom 💥.
Rad saw you on the movie CHEF he’ll ya! Knew you were the real thing when they had you in the movie!!! Rad bruh! Like and subscribed!!
Can you or have you done a video on how to correctly use the vent doors to produce good clean heat and smoke. I have a Brinkmans offset smoker from Lowes.
In Finland we use a lot alder tree ( Alnus Incana ).
I notice in your videos that there is often bark left on the wood. Do you leave bark on or peel it off before you put the wood in your smoker?
Wow a lot of people from The Valley in here. Thats pretty cool. ^_^
Uh, which valley? Please.
South Texas, Rio Grande Valley
SMOFO CHUY Orale 956
luv a bbq master who drinks on the job!
i think you're a true craftsman! how did you learn all this? was it all from experimenting? or did you learn somethings from a teacher?
Hi Aaron, I wish I would live in Texas to come and try your food it looks amazing! I’m in California and I’m try to smoke the way you do but here is hard to find post oak or hickory but we have red oak and white oak. Is there any difference?
I don't see how you think pecan is a stronger smoking wood than hickory. I feel pecan is a fairly safe wood to use, I would use pecan over hickory for long smokes. Why no mention of red oak?
I would like to see your comparison of post oak, red oak and hickory. I'm from north Louisiana so we mostly use pecan for smoking with hickory second. Red oak when available for stuff like steaks.
Agreed. I never found pecan to be overpowering at all for long smokes. Mixed with apple, it's made the best tasting pork butt & brisket that I've ever had.
Top 5 woods to use for my bbq. 5- peach 4- apple 3- pecan 2- cherry 1- almond. Those are my prime 5. My others include post oak, pear, maple, birch, and surprisingly orange wood.
Apple is terrible for beef
Nice!
Can yo do a video on regulating the temperature on the smoker? The way I've done it is to choke off the air.. but you said it create too much smoke when you do that. Thanks!
Good stuff. I think I'm making the swith from charcoal to real wood
Pecan Lodge uses pecan and their beef is amazing.
The growing conditions of the tree can sometimes matter more than the type, so maybe in Aaron's neck of the woods, the local Hickory is milder than the local Pecan, but in general, Hickory will have a strong smoke flavor and should be used carefully, whereas Pecan, being a type of Hickory, will give a milder and slightly sweeter Hickory type flavor.
Yep- hickory smoke is literally what they make Liquid Smoke from. It's a strong, distinctive smell/flavor. Hickory's the smokey taste most of us think of when we think of bacon or smoked ham. You're probably on to something inre growing conditions. Also species- there are several.
Personally, my favorites are cherry and apple. Just because they smell so good. I don't smoke, per se- I grill, but same idea. Cherry goes great with beef.
Hey man great video. question, what brand are those clear frame glasses?
I saw an episode months ago with a taste test for various woods with brisket. The winner was a mix of pecan and mesquite. Anyone know which episode showed that taste test?
The ultimate barbecue master
I gather oak scraps from our construction job. Not any plywood of any type, and NEVER "treated lumber" or hardwood that has been stained or prefinished...only raw scraps of unfinished hardwood. I also do not use wood from "palettes"....sometimes those palettes have an insecticide sprayed on them (??). Know the source of your wood !!
In a Weber style grill, I'll get the hardwood coals going by layering crumpled newspaper down first, sprinkled with some cooking oil. Then add some (few) commercial charcoal briquettes, then top with your fat chunks of oak.
Light the fire with a match or lighter from the vent holes beneath the Weber.
The oiled newspaper will light the briquettes, and those will get the oak to quickly burn into glowing embers of oak charcoal. Add small new chunks of hardwood to get the smoke, as you cook....lid on.
Manage the temperature by adjusting the vents, top and bottom.
I usually leave the bottom vents wide open, and adjust the top (lid) vent only.
I have some old wood about 10 years of age and it's post oak still laying outside. Would it be ok to smoke a brisket with it? I am so excited about this channel!
I'm curious what Franklin thinks about kamado style grills or even a Weber kettle with a Smoke n Sear type device... I've seen a lot of people recommend just briquettes with a chunk or two of wood (which is what I do) ----- but should I be using a certain type of briquettes or lump charcoal? What kind? How much in relation to the wood? Etc..
I live in Montana,where there are no hardwoods. The area I am in,has lodgepole pine,ponderosa pine,and cottonwood.
+paleo52 try nutshell like pecan walnut or even black tea
love when Americans say "pecan" 😅, awesome video mate!
I can't wait to see the part with the actual smoking.
Cedar is awsome for the colon. Helps with blowing all that meat out.
Hey ... just subscribed .. great channel ... So it is possible to use wood instead of charcoal in a bbq right? or is this video talking about using a piece of wood on the charcoal for smoke? thanks !!!!
Next video should be the type of beer goes best when smoking a brisket! Shiner anyone?
Stop being a hipster
He has the best job in the world...
Aaron, is there a difference between kiln dried and regular seasoned wood, I know that kiln dried burns really fast but it seem to smoke alot!!
Can Citrus Fruit trees be used? Or even Avocado? Here in Southern California that’s what we have a lot of.
I use pine..It gives it a nice piney flavor..
He made an appearance in the movie 'Chef'! Haha cool
So Franklin I just received in the mail a big ol bag of B & B post oak mini logs and I am so super excited to try them out when I make a brisket I also ordered online. I know the bag says kiln dried but do you suggest allowing them to age any further and how long would you recommend. Thanks Robert from Tucson Arizona
Alder Wood used on smoking fish is incredible.
alder dam good with chicken too.
How about birch?
Coastal live oak is what we go for here in California
How do I get the temp up to the right degree then keep it there so it doesn’t jump up dramatically???
King Franklin!
Well iam from west Texas and we use mesquite cuz we got plenty of it it's great when it comes to brisket!!
You know that's right!
That's where Aaron hails from also! Austin!
M Ladd Austin isn't West Texas. It's more Central.
I’m from west Texas also. Gotta say, he’s right on about mesquite being too strong for long cooks. Great for steaks or chicken, but can’t use it for briskets unless you are mostly using something else and just throw a few chunks on from time to time.
I’m originally from Odessa and no one I knows uses mesquite for brisket. Too strong flavor. Good for grilling fajitas and such.