Sneak Peak Franklin BBQ Pits Smoker (4k)
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- เผยแพร่เมื่อ 11 ส.ค. 2022
- I had the opportuntiy to get one of the Franklin BBQ Pits Smokers this past December. I am working on putting together a full review of the unit but wanted to put out a quick video showing my initial thoughts on it and a quick walk around. Hope this is helpful to someone thinking about purchasing one!
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Great video I think no matter what you paid you are enjoying your smoker! I think your choice was a good one and it definitely looks well built so you will continue to do great cooks for years to come once again great video and thanks for the review.
Thanks for sharing this and looking forward to the full review!
I’m hoping to get my hands on one this fall. How has it been to cook with it during the winter? Also, can you elaborate on how you’ve been seasoning the raw steel and how often? Also, when you raised the wheels on the left side was that just to get it level or do you have it sloping slightly towards the right so all the grease runs that way? Thanks again!
It does great in the winter, it takes a little more fuel and time to get to temp but once it gets there it holds pretty consistently down into the -10s was the coldest it was when I used it. It became more operator challenges feeding than pit performance then. I have just been using a spray oil about once every 6 months right now and it's still looking great. I had a fat drip that caused a hair of surface rust the buffer wheel took care of easily. I only have it raised because my patio slopes the opposite direction of the slope of the pit so the grease wouldn't drain unless it was propped up.
looks like a well made smoker it should last you many years and many good cooks enjoy
I hope so!
I’d be interested to see how it performs in Minnesota winter. Temp differential and controllability
So last winter, it performed great but it definitely chewed through fuel. Once it got moving and drawing, it really didn't make all that much of a difference from this summer as the thick steel kept it warm all the way through. I just had to build a bigger fire to compensate for the freezing air coming in. The biggest issue in the winter was tending it more often and with it being -10 during overnight cooks and having to go out and add logs. I need to get a smoke house built for it!
I see there is no fire box damper control. Do you find one is need? Also a smoke stack cap?
So there is no damper or smoke stack cap. I have found I really don't need it, but I've also not had one with it so I am not sure what I am missing if that makes sense. My last three cooks have all averaged around 230 or so with a small fire and steady feeding of logs so it's not been a huge issue for me but there's been times I wished I had them for more control.
you control the fire by the amount of fuel (wood) you give it..... always run wide open but smaller smokers will need smaller pieces of wood. when you choke off the air you get dirty smoke (heavy white/black smoke) makes the food taste like a campfire.
How do you control air flow in the fire box? The name and vents are always open.
So there are no real controls or dampers, it's all based on fire size and where it sits in the fire box. In the winter months, I had to build a larger fire to compensate but I had shockingly good control during the summer with where I placed the fire in the box.
@@NickSlauson People don't get how hard this hobby is as far north as we live. I live in Montana. I've been actively involved in this pastime for about 13 years. Operating an offset smoker when it's cold and (even worse) windy is a chore.
Especially in a cheaper $200 offset smoker. I've made this comment on other TH-cam channels but I'll mention it here as well. I'd LOVE to have the problem of too much heat. When it's cold and windy just GETTING to 225-275 degrees is a fight!! I need to get a higher quality smoker that's for sure. But even in this AFranklin smoker cooking when it's way cold and windy is an uphill battle. Fun, but it can also be very aggravating!!!
How much was the cost of the Franklin offset smoker?
4000
👏👏👏👍👌⚘
“Salt from the winter” do you salt your patio? Huh?
Yeah we are up north and last year we kept getting rain / sleet when it was freezing and a ton of snow so we utilize it sometimes to try and keep from biffing it when taking the animals out.
For the price you can get a far better pit then this
The Workhorse 1975 is calling my name man!! 200 bucks less and can smoke 6 briskets lol
@@chrisgabriel691 yes sir much better pit
@@chrisgabriel691 mine will be here in Dec! Not counting the days though 👀
I tend to agree that there was definitely an element of paying for the name on this. The other options I had around the time I bought this were more expensive and had a longer lead times. The only other real contender I found was the workhorse pits and they quoted me 8 months which would have been completely past the summer season for us. When I got the reservation on this one at the time and it was able to ship in 6 weeks, jumped on it. What other specific options are you referring to?
How did you achieve that finish I love it