Or just read and watch the material that’s available until YOU ACTUALLY understand it. There is no magic piece of information that’s going to take you from making bad bbq to good bbq. The only way to make good bbq is to make some bad bbq. Takes 10,000 hours to master something. If you think you’re going to watch a cpl Aaron Franklin videos a week and become a legend without any practice, you’re sadly mistaken. Get his books and GET TO SMOKIN!!!!!!
@@TheIdeaMan144 he has a video on pbs channel about different wood choices and flavors ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wg7cTvx5IKE.htmlsi=lSQ0EPiceeYMrOy_
I'm so happy to see that you're a firebug too. Thanks for talking about ticking the temperature up or down a little by separating or joining the splits. Makes sense but never really thought about it.
Love the new content! I also really enjoyed your masterclass. I watch it quite frequently because the info is so valuable. Coincidentally, I posted a video about wood selection the same day y'all posted about fire. The two videos go hand-in-hand. Thank you for all of the information! 🤙
I’m so glad you did this video. I have struggled with my smoker trying to get a steady temperature. You described what I was doing wrong and showed how to get it right. I’m very thankful to you.
Thank you for all that you share with us. I have been cooking with a stick burner for at least 30yrs but one thing is for sure there is always room to keep learning. Again thank you for your knowledge.
glad to see you adding new videos. Discovered your restaurant and videos when we moved to the Austin area in 2012. Stood in line a couple of times and then learned to order ahead for birthdays etc. Moved away in 2021 but kept my love for Texas BBQ, please keep the videos coming. Not as young as I used to be so I wimped out and have gone the pellet smoker route. I like my sleep too much.
I have seen all of your videos Arron and I always pick something up on the 2nd go around of watching them. Thank you for taking the time to make these videos and posting them, it is very much apprieated.
Everyday I just hope for more videos. I know there’s a lot of Webber kettle guys and I know your videos are adaptable to most cooks but if you could do some ghetto Webber videos or like some urban small space/small backyard stuff I’d be forever grateful full. Big fan from NYC!
Hey Aaron, I build custom smokers. You will be out at a the smoke love in bastrop soon. My smoker will be there. 100% custom made. Everything hand cut. I hope it's Franklin worthy
I appreciate all you do, Aaron. Thanks for making these videos. Do you find elevation impacts the size of wood required, as less oxygen means less efficient fire?
I'm one year in with my Franklin Smoker and have come to realize, and your video confirmed it, that the wood I was using is too large. No wonder my temps were all over the place. I've gotten smaller size pieces and will be doing my first cook with them and am sure I'll have some better success with fire management. Thanks for this video!
Don’t know if you will read this Mr Aaron F. But. Thank you for sharing this. I struggled with log size and temps jumping and low coal quality. And bad fire. Not good fire. Thank you
Love the video, doing this now. Burning local coastal live oak from the North side of Sulphur Mountain, near Ojai, CA. 20" Horizon Smoker from Bass Pro. Wood seems to be more dense than Austin's Post Oak. Trying to do 8 hours around 225. Using all the methods in this video and it's working great so far. I also took out the coal grate and placing the wood / coals on the floor of the fire pit.
Great video, and very helpful. I cheat. I use some hardwood charcoal and hardwood lump charcoal to create my coal bed. I also have a wire mesh fire basket in my fire box to keep the fire from direct contact with my firebox. It also allows the air to flow around, under, and through the fire. I've gotten my fire easy to regulate, and it burns a long time, keeping the temp easily regulated without a lot of work and attention. I'm getting a really good, wide, pink smoke ring, too. Still,I learned from the video, like I learn from everything you post. There's always something there to learn.
I never knew that a larger log pulled energy to light. That explains why I was having trouble with fire and temperature management. Thank you for sharing your wisdom!!!
Nope I love my old Brinkmann charcoal grill it weights a ton and I can smoke meat or grill like a pro and for $5000 I would buy a car first lol I'm sure the Franklin is a great smoker just not at that cost.
that was about building the fire, how about a little more discussion please on the regulation of temperature once the doors are closed and meat is on the grill?
Franklyn’s BBQ still kick the ass of all other BBQ restaurants in AUSTIN. That’s including County Line and Terry WHO’s BBQ as well! To HELL with Terry’s Burnt BBQ! Franklyn’s BBQ reigns supreme! Hell yes it’s worth the wait, plus you get to socialize with people you have no responsibility too!
I know you like the Post oak down there in Texas. My question is: There are many species of wood here in California, are there any that you would not use or, aren’t safe to use? Some species I have used, available here are: Oak, many species Madrone Manzanita Big leaf maple And some I wouldn’t use: All conifers Black Walnut Eucalyptus Any thoughts?
I recently learned to cheat, with charcoal. Light a chimney Dump in the coals you need to get up to temp and start cooking. Pour the excess coals that are grey and hot into a metal bucket that is half full of ash and put on an air tight lid. The coals will snuff themselves out and stay very hot and very dry, so when you add them later (when you need more coal bed) you can add them and they light quickly, without producing hardly any white smoke. This is especially helpful on a weber kettle or much cheaper offset smoker (OK Joe)
RU-vid wouldn't let me edit but: In the weber I keep splits of apple wood to the other side of the kettle from the coals, so they dry and pre-heat. I add them to the fire when needed to produce smoke and coals. preheating them goes a long way towards getting them to ignite quickly and not put off bad smoke. The best part of all is that it completely avoids the lighter fluid taste.
One day I will put on my big boy pants and get a true offset. I'm cheating with my Masterbuilt Gravity, but I want to focus on my technique. I took your Masterclass a few years ago and it was incredibly helpful! Keep up the great work. I will be in Austin in a few weeks and I plan on fighting the crowds to get your BBQ!
I fired up my smoker for the first time this year and used the smaller pieces of wood that Aaron talks about. What a difference. Keeping a constant temperature was so easy and the worry about heat spikes was gone.
First video I've seen that covered the importance of the size of wood for a backyard offset. Great content for those of us that have tried (and failed) using fireplace size wood for a small offset smoker! Most videos talk about air movement and clean smoke but I've not seen anyone mention using smaller wood and building a smaller fire. Thanks keemosabe!
Pellet smokers pffft get a cheap offset smoker and apply the mods described in Aaron's book (also a HF welding blanket over the top), small closely watched OPEN fire and all your smoked foods will be the best. Thanks, Aaron!
The word "cadence" is very important. In my day job, I live and breathe it. As a BBQer, I never thought I would think about that same word. Cheers from Down Under!
Let's talk cold...I did a brisket on a kettle two weeks ago 8 below 0...same way you would Aaron.. salt and pepper and Fire management is essential for sure but like any bbq fan I'm also a fire bug of sorts btw a very successful cook was enjoyed by a few lucky friends and myself...I was taught by a professional...Aaron Franklin is his name....cheers
Right on Franklin. 🤘 One day we should discuss chamber heating and pressures. Far too many folks put their food on the smoker too early, before the chamber is heated & pressurized.
Hi Aaron…..Love the video. Took me awhile to figure this out about a year a half ago but works great. Love this style of cooking but takes some maintenance. Thanks
One tip I have is to use the wind to your advantage. Aim the firebox into the wind and this helps with a cleaner fire. More oxygen equals more fire! Great to see you putting out videos again Aaron!