Franklin BBQ Pit: How to Season Your Smoker | Mad Scientist BBQ

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In this video I take you through the step-by-step process of seasoning a new smoker.
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Опубликовано:

8 май 2021

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Комментарии : 501

@jeremyunsworth2373 3 года назад

What on earth are you wearing dude?

@MadScientistBBQ 3 года назад

😂 I love that jacket. My wife wants me to throw it away, but I refuse.

@Boomer7654 3 года назад

respect the accepting adult/fatherhood sweater :)

@h.collier3544 3 года назад

I love it!

@LR-me3kc 3 года назад

Maybe your attached to the jacket cuz it’s been seasoned with smoke haha

@waterisgold 3 года назад

I want that jacket in a adult size onesie😂😂😂😂😭😭😭

@myronjoffe8389 3 года назад

The best offset seasoning video out there! Your insight sets the bar, bravo!

@tazccl 3 года назад

Glad you made is video I have a Lang 48 that has been seating in my garage for some time. Watching your videos has me moving it to the back yard. This is a good way to take care of it and keep it from rusting.

@enriqueparedespinel1694 3 года назад

The explanation for seasoning of this video is the best ever.

@smokingtarheel3003 3 года назад

I always enjoy your videos and your food always looks great. This process reminds me of seasoning cast iron or an outdoor griddle, same polymerization process. Definitely an important step with that pit. I like that pit too.

@robatch5027 3 года назад

Great timing for this video! My custom offset should be delivered soon and I've been researching how to do the burn in and seasoning. Thanks!!

@djnickhits2254 3 года назад

Just wanted to say thanks for all the great ideas you've been coming out to help me out for the smoker I have since the last year-and-a-half Oklahoma Joe offset smoker eventually I will love to have a big Smokehouse eventually and I have a bigger smoker

@kh4lifa268 3 года назад

Thank you so much for all the great content !!! We learn something new every time you post

@anthonybenvenuti4557 3 года назад

Just bought my first smoker and I've been watching you're videos like crazy

@boxesofzitti 3 года назад

I've seasoned my cheap offset smoker before with grapeseed oil but always developed the sticky coating that you talked about. I see now that I need to re-apply the oil and get it ripping hot. Thanks for the informative vid!

@TheReal_DeanD 2 года назад

The red and black jacket gives me a Vermont kind of vibe. Love it. This has to be the best smoker seasoning vid. Video looks good. Audio is good and the content is so very helpful.

@anastasiacordeiro1931 Год назад

Thank you Jeremy! I just added a Oklahoma Highland Smoker to my lineup and I am thankful for your insight and confident enough to successfully season my smoker!!! CHEERS!!👊🍻

@juanlopez7199 3 года назад

I watch cuz u are so detailed and explane evrything so we can be as good as u

@ChristieKleinhansPhotography Год назад

I am a beginner and will be doing my first test burn and seasoning during the coming week and then my first Texas style pulled pork this weekend. Thank you for the great video stuffed with great info and tips!

@abrisvegas 3 года назад

My favourite BBQ RU-vid channel host shows why this is so, again. 👍

@teddyrivas1082 3 года назад

Glad for the info! Good to know! Time to get Grilling! And keeping a prolong BBQ Grill! Thanks again!

@beerdaddybbq380 3 года назад

I use cooking spray as well. My cook chamber gets a new coat about every 10 cooks and my fire box about every 3 cooks (it's not insulated so it gets screaming hot no matter what size fire). Thanks for the info Jeremy.

@katelee3956 11 месяцев назад

Thanks so much for the specificity of why we season pits. New sub for sure, thanks again! ❤

@michaelbuckwash2412 2 года назад

I am loving your channel. Thanks for all your info!

@pooppooppoopiepoop27 3 года назад

This is one of the most informative videos on BBQ I’ve seen.

@bradleyputnam2014 3 года назад

Awesome video dude! This really does come in handy

@michelEDchenier 3 года назад

Thanks for the info. Great video as always. Now I know how to season the pit students built for me at my school.

@daddycox82 Год назад

This is exactly what I needed to see. Thank you sir.

@jackrodosta7971 3 года назад

Great video Jeremy, I appreciate learning about the science behind seasoning your smoker thanks. I'd be very interested in learning the science behind mods people recommend doing to their smokers for example adding thermal mass via fire bricks to you smoker fire box and cook chamber, also smoke stack height. Do these mods work or not what's the science behind them? Thanks again for the great content keep them coming.

@wippdriver1 3 года назад

Thanks Jeremy, spot on review and info!

@waterisgold 3 года назад

It is so so vital to season your offset smokers it's a very important step most people miss. my favorite oil and what I always use for seasoning is grapeseed oil

@user-fk8zw5js2p 3 года назад

One day I will have an offset. But right now, grapeseed oil works perfectly for seasoning my cast iron skillets.

@Braindead154 3 года назад

Be careful with the fancy grape seed oils, they can leave a sticky residue

@RicsBBQSpecialties 3 года назад

Linseed Oil is perfect for this

@MrGoldthang Год назад

You answered all my questions. Thank you so much.

@waybru84 3 года назад

I would really like to see a review of the ASF Smokers 48" x 20" pit w/ firebox one day. People seem to love it.

@stevesyncox9893 2 года назад

Thanks man. Good info. Love the Jacket. Looks Canuck!🇨🇦❤️

@charlesmoore5840 Год назад

Thank you I ‘m getting a large smoker that needs some major cleaning and new racks made so I wanted to watch this video and learn how to take care of the metal inside and out it’s an offset Holds 60 briskets thank you again

@glennevitt5250 Год назад

Thank You for this information And explaining everything that goes on with cooking oil😎

@shr00m7 3 года назад

I love the sciency shit you bring to the BBQ space. I feel like I learn more "technique" from hearing some of the basic science behind the meat/equipment/cooking. It's the kind of stuff that will last longer than a good rub recipe.

@kevinnashskitchen3517 3 года назад

Speaking of butcher paper. I did a rack of beef ribs in the oven the other day wrapped in butcher paper instead of foil like most all recipes show. What a great Browning I got instead of grey boiled looking rack. Used some smoked paprika in rub and a tiny drizzle of liquid smoke. 👍Good tip video today. Nice tips

@david_reynolds3660 3 года назад

Great video Jeremy!

@29madmangaud29 3 года назад

Jeremy, I always get some good information out of your videos,,,,, thanks so much: (Jethro), Marcel in Yuma

@Thomas-qe7ez 3 года назад

Thank you - this was very helpful

@hookedonbarbecue 3 года назад

Good stuff Jeremy. Can you do a video on cleaning your big offset?

@JohnCNewJr 3 года назад

Thanks, love knowing why as well as how.

@philipturner900 3 года назад

Interesting how this is presented. I am going to replace my offset (rusted out) smoker) and this will help prevent the same thing from recurring as it is used!

@joshredding9588 11 месяцев назад

Great content Nice job Thx for sharing

@mdlagreca 3 года назад

Could you talk more about the science of stack height? Franklin's book mentioned it but also left me curious for more. Thank you for all your insight. Really enjoy this channel.

@joshwest1614 2 года назад

Stack height is a question for me as well. I have an Oklahoma Joe Highland, and I've asked my father in law to weld together some metal piping for a taller stack to hopefully get more draft.

@mdlagreca 2 года назад

@@joshwest1614 awesome please let me know how it goes! I have a highland as well. My plan has been to rivot some sheet metal together so I can easily cut it shorter as needed. Just wish I knew more about how to know when it's just right.

@3wbishop 2 года назад

@@mdlagreca would it be possible to use ducting to extend the smoke stack?

@grahamwalker2740 2 года назад

@@3wbishop it is possible most auto parts stores sell a 3 in exhaust stack that’s about 18 inches that most guys use to extend their exhaust stack on their highland myself included

@jaredwatson8942 2 года назад

@@grahamwalker2740 thats what I have

@RobertKohut 3 года назад

Nice!! I was waiting for you to say "I'm a lumberjack and I'm okay"....:-) Looks like a cozy jacket...:-)

@madmallen1 3 года назад

I have learned a lot and enjoy your videos have have you ever thought about doing a Q&A live video

@Viacus 3 года назад

Nice. Just finished my 330 gallon offset and need to sandblast, burn out and season

@markconner5569 3 года назад

I have a tad different design of a Square Firebox but I do find it necessary to treat the bottom of both chambers of my offset. Tallow reapplied each time I trim a Brisket.

@georgehall2345 6 месяцев назад

Great info As Usual

@lancecooper6455 3 года назад

Getting those Matt's Off Road Recovery vides with the soundtrack.

@bravofoxable 3 года назад

Well, I learned a lot. Thanks 👍🏻

@Mgmg0510 2 года назад

love the Video A lot of good information

@jeffclark5024 3 года назад

I’ve been using pam too! It’s so easy and keeps the rust down

@berbeque 3 года назад

Same

@philobeddoe5214 3 года назад

I use a spray bottle with grapeseed or canola oil, also have used Crisco lard in the past too. I would still use a rag to to even out the spray because of the dripping you get as in runs down the cooker.

@Arlong1776 3 года назад

I would love to see a huge, in depth detailed vid about resting brisket. When, duration, how, etc. I dried a brisket out letting it rest a little too hot, and it's just time I don't have to learn by trial and error. I know you say the longer the better, some times 8 hours, so a video breaking this down would be excellent

@christoefur9714 3 года назад

Yes please do a video in regards to resitng time and procedure and what to do if the brisket is done long before guests arrive..

@ZmannR2 2 года назад

Stick it in a cooler for 8 hrs....not much else to say

@Arlong1776 2 года назад

@@ZmannR2 At what temperature? Mine continued to cook in the cooler and dried out.

@illestk24civic 2 года назад

He covered that in many videos

@abigiajones7571 3 года назад

Great video man. The Pam idea is great. Olive or flaxseed oil would be a pain to apply.

@h2oskiaddict 3 года назад

If there's one more thing to love about your new location, it has to be the availability of hard woods!

@rossdarocy3576 Год назад

Best smoking channel 👍

@petethemeat9010 3 года назад

Having played with various smokers over the past 30 plus years, I’ve found that the best thing to use for seasoning a new smoker or reseasoning when needed is simply beef tallow and pork fat drippings from another smoker. Yields a super dark, durable seasoning that far outlasts any canola or vegetable oil thats readily available.

@stevesyncox9893 2 года назад

I wonder if a tallow bees wax blend would work? Novice BlackSmith here. All my decorative work gets waxed.

@technician775 Год назад

@@stevesyncox9893 Does it have a good protective finish? I have pounds of bees wax available to use......TY

@hotrod6251 2 месяца назад

Thanks 🙏🏽 Bro 😎

@RonMusic-zg5qz 3 года назад

Hi Jeremy! Would you follow the same process for an weber kettle for example? Love your videos by the way!

@greg1516 3 года назад

Thanks for the info

@FargoFred 3 года назад

great video! thanks

@manuelpacheco9382 Год назад

I did not see you do any scrubbing which was my first thought but I like your solution much better.

@W4GHW Год назад

This process is the same as seasoning cast iron. Well done!

@T_Man-mm9sz 9 месяцев назад

Except for the fact that it's not what you want to do when seasoning a cast iron skillet. The key is to apply a very thin coat of oil and to not lather it on. I've made that mistake and ended up with a tacky seasoning. I then followed the recommendation to wipe as much of the oil as possible off before heating the skillet and it turned out perfect, slick and not tacky. I'm puzzled as to why a an offset would be any different, unless mild steel behaves differently than cast iron.

@durksgarage 3 года назад

Great video! Thanks!

@NoBSBeardReviews 3 года назад

Great information!

@FP194 3 года назад

I like your easy PAM approach to seasoning the smoker I watched another video where the guy literally hand rubbed his smoker with linseed oil on the outside when it was hot

@TheBradleyd1146 3 года назад

KISS = Keep it simple stupid. Best policy.

@dannygnx4 3 года назад

Lodge makes a great spray to season their cast ion pans. It’s just canola oil and doesn’t seem to have the other chemicals or leave the residue that Pam or the grill sprays leave. It’s a little expensive at around $10, but so much better.

@christopherhobby8391 Год назад

Do you spray it down just one time or every so often?

@craigjohnchronicles2504 7 месяцев назад

@@christopherhobby8391- I would think if you sprayed down your smoker every 3-6 months to maintain the seasoning, you'll be good to go. But, that is also dependent on how exposed your smoker is to the elements. If you get your smoker ripping hot, to the point it will burn off the seasoning, and you live in a wet climate, you'll want to re-season everything much more frequently. You have to treat it like a good cast iron pan or carbon steel cookware.

@craigjohnchronicles2504 7 месяцев назад

Love this content, Jeremy. Quick question on this two year old video, as this is always going to be a relevant video worth watching. How do you season the legs of the smoker, so it doesn't get gummy? Do you torch those until they get hot, spray with oil, then torch them until it the oil gets to the smoke point?

@madman1226 2 года назад

Some advice, I would do this in the summer , you’ll give yourself a 50 to 60 degree advantage to get to smoke point on the cook chamber and smoke stack. Also I’d wipe that oil to be thin, looks better after its hit smoke point and it’s less likely to be sticky gum / build up. Overall good video, smoker and great jacket

@TheDuganater 3 года назад

Now considering insulating the stack on my upcoming reverse flow smoker build.

@maplic 3 года назад

I could swear a secret agenda to this channel is to slowly and subconsciously remove the mystical stigma around all things Franklin's BBQ. These videos really show you how it isn't this perfection process, and that all things - regardless of how perfect they may seem - have subtle imperfections if you're smart enough where to look. It really is built to show anyone they can start BBQing at that level if you just practice the process.

@davo912 3 года назад

He has some OCD regarding Franklin...can't stop talking about him..probably dreams Franklin but it's Franklin that actually owns a restaurant that sells out daily in the real world

@AntsBBQCookout 2 года назад

jeremy lookin saucy with the crew neck sweater drip

@GOT2GOPREPARED 3 года назад

Love all the vids really learned a lot and stepped up my smoke game. Doesn’t look like your in California there, looks more like my home area of Tennessee or Kentucky? Thanks again !

@aaroncook5928 3 года назад

Thanks for the video, always appreciate education material. Now how did that brisket cook go? : p

@JoaquinChea 3 года назад

Good information to know thanks

@TG-qr4jr 3 года назад

This video has been brought to you by Pam Cooking Spray™️

@MadScientistBBQ 3 года назад

Haha I wish they paid me something. I usually actually use the Costco spray but I didn’t have on-hand.

@cunondrum 3 года назад

@@MadScientistBBQ How many cans did you use to coat to the entire smoker?

@bradhelfrich6602 3 года назад

@@MadScientistBBQ Jeremy, how many cans did you use?

@MadScientistBBQ 3 года назад

2 cans

@bradhelfrich6602 3 года назад

@@MadScientistBBQ Thank you Jeremy!

@planecrazyish Год назад

👏👏👏👏👏👏👏👏👏👏👏👏 great info , many thanks 🙏

@Necrodoxious 3 года назад

Most intense PAM shots you can find on the internet, nice video!

@jaybooth4815 3 года назад

Great video Jeremy! Very informative and detailed. If memory serves, I think you were explaining Boyles Law in regards to the stack temperature. But that’s going way back to physics class. Nicely done!

@chrisstogie7570 2 года назад

What if I have a painted exterior on my smoker and I would like to oil it before any paint begins to chip off. Would you recommend it or against it? Love your content and thanks for sharing your knowledge

@rifleman42051 3 года назад

I would use Avocado Oil high smoke point and lubes metal really well.

@MrMoosefire 3 года назад

If using it on the metal, does it matter if it's a high smoke point oil or not? He made it sound like he wanted it to smoke so it can turn black and protect the metal, a small fire might not be able to do that... ?

@nick_805 Год назад

Hey Jeremy - Please consider doing a video comparing Boiled Linseed Oil Vs Pam Vs Tallow Vs High Heat Clear Coat. There are pros and cons to all from aesthetics to function to maintenance. I removed my Linseed oil coating and I'm switching to tallow.

@Mr_Martell850 3 года назад

Jeremy huge fan. Does it matter on pellets smokers how open or closed the smoke stack cap is? Thanks

@f86sabjf 3 года назад

Love the Crisbee stick on my cast iron

@f86sabjf 3 года назад

@@wippdriver1 ok keyboard commanding insult idiot . GFY

@DD-qe6rr 3 года назад

Can you do a video on the best way to cook a select brisket?

@SmokingDadBBQ 3 года назад

Bummer about that door issue already and interesting observation on the stack pressure.

@SolarStarVanity 3 года назад

He installed the handle on the door backwards. It's not clear to me if that's the reason the door didn't close right, but pretty sure that's the issue, not the door itself.

@pascalcroy Год назад

Wow super

@marcuscicero9587 3 года назад

if the grill is positioned on concrete I recommend a large piece of cardboard underneath the grill to protect from oil spattering on the crete, while spraying and during the burn

@h.collier3544 3 года назад

Great video. Looks like I didn't go hot enough or long enough on my Brazos DLX. I'll be doing a re-seasoning soon.

@haydeecastillo4621 3 года назад

I think I need to do another for my pecos. I have some flaking and two quarter size rust spots in firebox. I got too eager and didn’t want to waste wood

@willieb66 3 года назад

Polymerization. I like it.

@smiauu 3 года назад

daddiest jacket ive seen in a while

@richiesbbq 3 года назад

So you got me on the subject of the stack and the airflow. I had an offset from Yoder smokers years ago and burned the paint off the fire box because I hadn't cured it before using it. I ended up having to use oil on it and developed a nice patina from doing so. What I would really like to know is ,how would you explain having airflow issues with strong swirling winds. I hate cooking on my 30x36 Lone Star Grillz cabinet offset when its windy. I usually end up not being able to keep my temps up past 225 and cant figure it out. I will end up with a big pile of hot coals and a few burning logs and still struggling to keep my temps up even though I have plenty of fuel going. I will also have a hard time burning the logs. Let me know if you have a good video on this subject or can recommend how to deal with this effectively. I use my cookers almost every weekend for business. Thanks in advance. Subbed

@angelis745 2 года назад

I found it easier to wipe down my grills and smoker with alcohol, then spray my grills and smoker with high temp (1200 degrees) automotive paint. Then I got the heat up to 500-600 degrees and set the paint. I had them both for years and no rust

@GrizzAxxemann 3 года назад

That background music is perfect for barbecue. Where can I find more? Edited for spelling.

@randyetheredge9138 3 года назад

Hey Jeremy thanks for all your awesome videos. Long time subscriber here. So I got myself one of these awesome Franklin Pits, and it is a dream cooking on. One issue I have is temperature control. I’ve tried different size logs, but can’t seem to find the sweet spot. I noticed on of your videos you suggested a small chuck size, and in your more recent videos you are using a little larger ones. Have you found a sweet spot on size and how often to feed the fire to maintain 250-275? Thank you as always for the great content.

@greatdaaale86 2 года назад

Mine just arrived. Getting it fired up Friday. How has your temp control been? Any advice on wood size?

@SleepyJoe 3 года назад

@mad scientist bbq that baffle that you put the water pan on, do you think that is really nice addition to the smoker? I am planning on building a smoker out of a 250 gallon propane tank. I originally planned to just use a big water pan (like a steam table pan at a caffetria) where that thing is or a big ole piece of wood. Feel that may be easier when it comes to the grates. Thanks!

@explorebc4x481 Год назад

Great video! Do you cover your pit when not in use outside or just leave it open to the elements?

@chakka13 3 года назад

I want one!

@chuckwood8638 Год назад

Great video! I just bought a Lyfe Tyme smoker for only $200 and thought about painting it. Yea got a great deal on it. Should I seasoned it or paint it? Thank you!