Great review for someone interested in an offset smoker. Your Franklin offset looks awesome. Glad you finally got it after a seriously long wait. Love the raw steel seasoned patina. Buy the offset you like and learn how to use it to make great BBQ. Franklin, Faststack, Workhorse, Oklahoma Joe, Yoder, Moberg. The concept is the same. Learn your smoker after many many cooks to attempt to reach perfect BBQ while understanding your offset is the actual pitmaster. You are just it’s puppet. Cheers?
There's no wrong choice for a lot of the options out there. They aren't all made equal, but most can work well. The Franklin pit has been the favorite for me so far.
There it is. Been waiting for this video. U covered a lot of ground in it. So many questions. First… u said on one video u r cooking at elevation. I missed it. Where r u? Second. Curious what other smokers u considered before landing on the Franklin and what was it that tipped the scale in its favor (a video idea there). And last, u have a lot of really good bbq knowledge. I’ve been binging your videos and learning so much. What’s your bbq story? How long u been doing it and how did u learn so much (another video idea?)? It’s fun that I was able to be one of your earlier subs. Keep up the good work!
First question, I am in Salt Lake City, UT. Second question, I looked a lot at Yoder, specifically the Wichita model. I looked at Workhorse pits as well, seems everyone on UA-cam gets a 1975 eventually. I have looked at Fat Stack also. Going with the Franklin Pit was a bit of a gamble for sure. I had to wait 2 years to get it. When I first put my name on the list they were brand new and no reviews were available for them. I first saw them on Aaron Franklins Master Class videos. He uses his own pits in those videos, even though he never really calls attention to them or adverises them. I actually had to Google what offset does Franklin use in his Master Class videos, which led me right to his website for ordering a pit. Watching Aaron use them and seeing what food they produce is the first thing that convinced me. Then learning about the development of the pits and how it's been a 16 year process of refining them to get them to where they are now. Also I like that they are completely designed by someone who lives and breathes barbecue. They aren't made by an engineer who in reality knows very little about barbecue itself. I like that they are double welded, which makes them more durable and seal better. I've actually had an offset that sealed on the outside of the doors with flanges, like most offsets. I don't like that style, I like that the doors on the Franklin sit flush and have flanges on the inside. The insulted firebox was also huge for me, especially since I make barbecue year around which includes the winter months. I also liked the collector at the other end of the cook chamber. Nobody else really designs there's to pull smoke over the entire width of the cook chamber. I'm glad my videos have been helpful. I have no interest in adding clickbait or paid promotion stuff into my videos. I just want to have helpful content and that's it. Fancy production and all that stuff doesn't hold much value with me. Knowledge is where the value is. With that being said, I do have a friend with video editing experience that has been helping me to learn now ways to edit and helped me rethink how to record so that the quatlity of what is shown is better and more helpful. Overtime you should start to notice improvements on that front. Third quesiton, I've been into BBQ for 20 years now. Been into the smoked meat side of BBQ for 15 years. The Franklin pit is my 4th offset. I took me a long time to learn the craft. I've spent a lot of time watching people on UA-cam and tried to follow exactly what they do. I still watch a lot of BBQ guys (Mad Scientist, Chub, Offset Rookie, etc). It wasn't until I started to watch Aaron Franklin years ago that things started to click. Aaron explains things in a way that makes you think about all aspects of BBQ different. He got me to start analyzing things better. It helped me to realize that I couldn't exactly mimic everyone I watched on UA-cam, because my climate is different, my elevation is different. Aaron spends a lot of time talking about fire and meat in general. Just learning about those kinds of things caused me to dig deeper and learn as much as I could, until it hit me that I need to start accounting for my environment outside when making BBQ. So yes, I've been doing this for years now, and trying to refine my methods. My kids are the ones that have been pushing me to create a UA-cam channel for a long as they've known what UA-cam is. One day I guess I just got a wild hair and decided to go for it. I will start coming up with ways to show why I picked the Franklin and record it, this was a great suggestion. I have been thinking of creating an intro video for a bit now. Your comments and questions have helped to give me a more clear direction that I should take for that kind of video. I'll get them up as soon as I can. I am a one man crew (as you probably noticed) so it can take me while to record, edit, and upload lol.
For the price that you’ll pay for the Franklin pit, I would highly recommend workhorse pits! I have the 1975t, I’ve had it for just over a year and it’s been a real pleasure to run! The thickest pit on the market!(there’s a few others starting to go with the 3/8” steel) I actually paid a few hundred dollars less for the WH!, now I do live in Ga so I opted to pickup my pit from their shop but from my understanding they have very reasonable rates on their shipping. Not knocking Franklin or any other pits but like I mentioned before, for the quality and prices of their pits, it was a No brainer! With a little bit of care this is something that can definitely be handed down for generations to come!
@@bbqelevated my point was if someone is spending that kind of money, then the WH would be the way to go! A bigger, thicker more efficient pit! Oh and to talk about quality, one of the best if not the best on the market! But by all means, do your research and judge for yourself
@@bbqelevated that’s a good resource too. And fun discussion on smokers here. “Lucky” for me, all the choices are pricey so I’ll have plenty of time to research as I continue to save my pennies.
Couldn't figure out a good way to record on tripods. So my wife volunteered to run the camera. Maybe it much easier and allowed me to get it uploaded faster.
You just taught me quite a bit! That insulated fire box is awesome!
Thanks, I've been really happy with this offset.
Great review for someone interested in an offset smoker. Your Franklin offset looks awesome. Glad you finally got it after a seriously long wait. Love the raw steel seasoned patina. Buy the offset you like and learn how to use it to make great BBQ. Franklin, Faststack, Workhorse, Oklahoma Joe, Yoder, Moberg. The concept is the same. Learn your smoker after many many cooks to attempt to reach perfect BBQ while understanding your offset is the actual pitmaster. You are just it’s puppet. Cheers?
There's no wrong choice for a lot of the options out there. They aren't all made equal, but most can work well.
The Franklin pit has been the favorite for me so far.
Great review in the smoker! New subscriber here
Thank you!
There it is. Been waiting for this video. U covered a lot of ground in it. So many questions. First… u said on one video u r cooking at elevation. I missed it. Where r u? Second. Curious what other smokers u considered before landing on the Franklin and what was it that tipped the scale in its favor (a video idea there). And last, u have a lot of really good bbq knowledge. I’ve been binging your videos and learning so much. What’s your bbq story? How long u been doing it and how did u learn so much (another video idea?)? It’s fun that I was able to be one of your earlier subs. Keep up the good work!
First question, I am in Salt Lake City, UT.
Second question, I looked a lot at Yoder, specifically the Wichita model. I looked at Workhorse pits as well, seems everyone on UA-cam gets a 1975 eventually. I have looked at Fat Stack also.
Going with the Franklin Pit was a bit of a gamble for sure. I had to wait 2 years to get it. When I first put my name on the list they were brand new and no reviews were available for them. I first saw them on Aaron Franklins Master Class videos. He uses his own pits in those videos, even though he never really calls attention to them or adverises them. I actually had to Google what offset does Franklin use in his Master Class videos, which led me right to his website for ordering a pit.
Watching Aaron use them and seeing what food they produce is the first thing that convinced me. Then learning about the development of the pits and how it's been a 16 year process of refining them to get them to where they are now. Also I like that they are completely designed by someone who lives and breathes barbecue. They aren't made by an engineer who in reality knows very little about barbecue itself.
I like that they are double welded, which makes them more durable and seal better. I've actually had an offset that sealed on the outside of the doors with flanges, like most offsets. I don't like that style, I like that the doors on the Franklin sit flush and have flanges on the inside. The insulted firebox was also huge for me, especially since I make barbecue year around which includes the winter months. I also liked the collector at the other end of the cook chamber. Nobody else really designs there's to pull smoke over the entire width of the cook chamber.
I'm glad my videos have been helpful. I have no interest in adding clickbait or paid promotion stuff into my videos. I just want to have helpful content and that's it. Fancy production and all that stuff doesn't hold much value with me. Knowledge is where the value is.
With that being said, I do have a friend with video editing experience that has been helping me to learn now ways to edit and helped me rethink how to record so that the quatlity of what is shown is better and more helpful. Overtime you should start to notice improvements on that front.
Third quesiton, I've been into BBQ for 20 years now. Been into the smoked meat side of BBQ for 15 years. The Franklin pit is my 4th offset. I took me a long time to learn the craft. I've spent a lot of time watching people on UA-cam and tried to follow exactly what they do. I still watch a lot of BBQ guys (Mad Scientist, Chub, Offset Rookie, etc).
It wasn't until I started to watch Aaron Franklin years ago that things started to click. Aaron explains things in a way that makes you think about all aspects of BBQ different. He got me to start analyzing things better. It helped me to realize that I couldn't exactly mimic everyone I watched on UA-cam, because my climate is different, my elevation is different. Aaron spends a lot of time talking about fire and meat in general. Just learning about those kinds of things caused me to dig deeper and learn as much as I could, until it hit me that I need to start accounting for my environment outside when making BBQ.
So yes, I've been doing this for years now, and trying to refine my methods. My kids are the ones that have been pushing me to create a UA-cam channel for a long as they've known what UA-cam is. One day I guess I just got a wild hair and decided to go for it.
I will start coming up with ways to show why I picked the Franklin and record it, this was a great suggestion. I have been thinking of creating an intro video for a bit now. Your comments and questions have helped to give me a more clear direction that I should take for that kind of video. I'll get them up as soon as I can. I am a one man crew (as you probably noticed) so it can take me while to record, edit, and upload lol.
For the price that you’ll pay for the Franklin pit, I would highly recommend workhorse pits! I have the 1975t, I’ve had it for just over a year and it’s been a real pleasure to run! The thickest pit on the market!(there’s a few others starting to go with the 3/8” steel)
I actually paid a few hundred dollars less for the WH!, now I do live in Ga so I opted to pickup my pit from their shop but from my understanding they have very reasonable rates on their shipping. Not knocking Franklin or any other pits but like I mentioned before, for the quality and prices of their pits, it was a No brainer! With a little bit of care this is something that can definitely be handed down for generations to come!
@@bbqelevated my point was if someone is spending that kind of money, then the WH would be the way to go! A bigger, thicker more efficient pit! Oh and to talk about quality, one of the best if not the best on the market! But by all means, do your research and judge for yourself
Here's a link to another video listing several different offsets. They're all worth considering.
ua-cam.com/video/n6zYvWPT1HY/v-deo.html
@@bbqelevated that’s a good resource too. And fun discussion on smokers here. “Lucky” for me, all the choices are pricey so I’ll have plenty of time to research as I continue to save my pennies.
Great review. Thanks
Couldn't figure out a good way to record on tripods. So my wife volunteered to run the camera. Maybe it much easier and allowed me to get it uploaded faster.
@@bbqelevated your wife did a great job recording. She seems to have a knack on knowing where to point it and when.
Ya she does. She's always been better at recording and picture taking than I have.
That is a cool pit. How do you feel about not having an adjustable damper cover on the smokestack?
Honestly, it's great. All of my previous offsets I've had I never used the damper on any of them. They were always wide open.
Just found your channel. Looking forward to learning, thanks for making these videos
Thanks, I plan to upload videos at least once per week.
Good job nice video
Thank you, I love this cooker
The raw metal looks better in my opinion. 👍🏽
I think so, too. Just requires a little more effort to limit rust.