Upgrading Our BBQ SMOKER [what’s the best BBQ PIT Smoker?]
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- Опубліковано 29 січ 2024
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We have a fiery passion for authentic American BBQ, as we embark on an exciting quest to upgrade our smoker to a top-notch, American-made marvel. This episode is dedicated to our journey of discovering the finest in USA steel smokers, renowned for their unparalleled craftsmanship.
From the iconic Franklin Pit BBQ smoker to a variety of offset smokers and pellet machines, we're exploring the best of what America has to offer. Our goal? To bring a slice of American BBQ culture right into our British backyard!
Meet Oliver from Pro Smoke here in the UK, a British guru in the world of smoking and BBQ. He'll guide us through the intricate world of various smokers, discussing their features, benefits, and what makes them stand out in the smoking game.
You can follow Pro Smoke Here:
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Facebook: ProSmokeBBQ/...
Website:prosmokebbq.co.uk/
UA-cam: / @prosmokebbq8530
We're not just looking at smokers; we're diving deep into the culture, the techniques, and the mouth-watering results of traditional American BBQ. Watch as we compare, contrast, and ultimately select the perfect smoker to elevate our BBQ experiences.
Franklins Masterclass: www.masterclass.com/classes/a...
Follow the H family's incredible journey through the smoky realms of BBQ heaven. Whether you're a seasoned pitmaster or a BBQ enthusiast, there's something for everyone in this smokin' adventure.
Videos Featured:
We Bought a Smoker: • We Bought A SMOKER & B...
Coopers Pit BBQ: • Brits Try Real TEXAS B...
Terry Blacks: • Brits Try [TERRY BLACK...
Goldee's: • Brits try the #1Texas ...
Offset Smokers
Design: Traditional design with a main chamber and an offset firebox.
Fuel: Uses wood or charcoal for heat and smoke.
Control: Requires manual temperature control, which can be challenging but allows for more precision.
Flavor: Offers authentic smoky flavor, highly preferred by BBQ enthusiasts.
Craftsmanship: Often made of heavy-duty steel, ensuring durability and heat retention. U.S. craftsmanship in offset smokers is notable for its robust construction and attention to detail.
Suitability: Ideal for experienced BBQ cooks who enjoy hands-on smoking and are willing to manage the fire and temperature.
Pellet Smokers
Design: Combines elements of a smoker, oven, and grill. It uses an automated electric feed system to deliver wood pellets to the fire.
Fuel: Wood pellets, which come in various flavors.
Control: Easier to use with digital controls for temperature settings. This makes it more convenient but less hands-on.
Flavor: Provides a genuine wood-smoked flavor, but some argue it's less intense than offset smokers.
Craftsmanship: Generally made of high-quality steel. U.S. models often emphasize build quality and innovative features.
Suitability: Great for those who want the flavor of wood smoking but prefer a more set-and-forget approach.
Electric Smokers
Design: Simple design with an electric heating element and wood chip tray.
Fuel: Electricity and wood chips for smoke.
Control: Very easy to use with precise temperature control, often featuring digital panels.
Flavor: Produces a good smoky flavor, but it's generally milder compared to traditional wood or charcoal smokers.
Craftsmanship: Varies widely, with some U.S. models focusing on durability and advanced features like Bluetooth control.
Suitability: Ideal for beginners or those who prefer a low-maintenance, consistent smoking experience.
USA Craftsmanship in BBQ Smokers
In the U.S., there is a strong tradition of producing high-quality BBQ smokers. American-made smokers are often characterized by:
Durable Materials: Use of high-grade steel that ensures longevity and consistent heat management.
Innovative Design: Focus on user-friendly features, often incorporating the latest technology.
Artisanal Quality: Handcrafted elements that cater to both aesthetic and functional aspects of BBQ smoking.
Brand Reputation: Many well-known brands have a heritage of craftsmanship and quality.
When evaluating these types of smokers it would be beneficial to focus on aspects like ease of use, build quality & suitability for different skill levels. Additionally, highlighting how U.S. craftsmanship contributes to the overall quality and performance of these smokers would provide valuable insights to the viewers.
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#electricsmoker #franklins #bbq #smokers #traeger #usfoods #masterbuilt #pelletsmoker #offsetsmoker #americanbbq - Розваги
![Brits BBQ [PORK BELLY BURNT ENDS] for the first time!](http://i.ytimg.com/vi/9Yb-x9LfDhk/mqdefault.jpg)
shoutout to ProSmoke! thats great customer service!! 💯
That place could have been in the states looked like American store. Smoking meat is soooooo much work
Great customer service and he knows what he is talking about.... I was just going to put a comment about ambient air, due to the cool damp area you live in... Moisture content is probably higher in the wood... Texas wood is usually bone dry.
. Not everywhere in Texas!
Here in Corpus Christi I have to cure my smoking wood inside my garage which has an A/C vent.
Our average RH is 90% so no matter the temp or days without rain things don't dry well here outside.
If I were to drive 3 hours from my front door south, barring any problemas at the Frontera, I would pass the Tropic Of Capricorn in Mexico.
Ya know...
Until I moved down here to Corpus Christi I never really thought about how huge Texas really is.
I grew up in Plano and have lived in Austin, San Antonio, Clear Lake/Houston (Muddy Bayou/Endless Highway), and now here in Corpus.
And I'm not moving!!
Hell yes!!
Are y'all sure they are in the UK?
This guy could easily sell smokers here in Texas.
He knows what he's talking about and that only cones through experience.
@@scottgraney5275Yes but vale la pena!
It's worth the effort!
Every single time
I thought you three were learning to be proper Americans. You can NEVER have too big of a smoker/grill.
Or too many in the yard 👍😉
❤😂🎉❤😂🎉🌎🌏🌍
That depends.
I sold my very large Spits & Spitts because it was far to big for what the Wife and I do. We no longer have a bunch of people over for BBQ.
Another thing about a large smoker is they eat firewood like crazy!!! When we purchased the Pitts & Spitts I was on a BBQ team and we had more people coming over for BBQ.
After we sold the Pitts & Spitts we picked up a Lang that you can easily put two very large Briskets on which is far more than we can eat by ourselves.
And the Lang uses half the wood the Pitts & Spitts did and it's a reverse flow pit which I've always wanted to try out.
It cooks fantastically!!!
The reverse flow has a thick steel plate that runs the length of the grill grates and then sends the smoke back towards the firebox before exiting the smoker right next to the firebox.
That metal plate sears the fats that drip off your meat which further season your meat.
I'm a Texan with 30+ years of cooking on barbecue pits and I would recommend for you either the offset smoker or a Trager pellet grill/smoker.
With the pellet smoker it's almost like cooking in your home oven.
It's set and forget and really all you have to do is monitor the pellet hopper and your phone as it uses an app to tell you what's going on.
I would be happier if you were to get an offset smoker, what we call a stick burner here in Texas.
There is much more involvement of the cook and his or her equipment with a stick burner, and therefore you are closer to the process of the cook whether you're smoking big roasts like briskets or pork shoulders or more delicate foods like whole fish or even cheeses.
I find more fun and satisfaction in the cook and the final product when I have more involvement.
But that's just me!!
Good comment. I have both and use both with great success. (56 year old Texan with 43 years of BBQ experience)
@@Jml416 Hey 51 here and going strong.
Best wishes from Corpus Christi!!
50 year old Texas native here, so proud of you three! I have an offset and a pellet smoker. Each have their uses, pros and cons. Pellet for quick cooks during the week and offset for the weekends!
@@tnkklr2011 I'm lucky enough to have a large enough back yard, and a very understanding wife, that I have my smoker and a grill in my back yard.
And living in a coastal area, we have the same issue that the H's are going to have...
Wind
I grew up in Plano then went to UT Austin and that's where I learned how to smoke meats.
But when I moved down here to Corpus Christi.....
I had never had to figure in how constant wind can wreck a long cook.
When I first moved down here it really took me about a year to figure out what I was doing wrong.
But hey - $100 worth of lumber and two Sundays work and I built a back yard 'cage' for my smoker.
I don't think most folks can really understand how much wind can affect their lives if they live in coastal areas.
If you happen to live by a huge body of water, wind is going to happen and if you are cooking outside then wind can be an issue.
It's not an insurmountable issue, but it's something you need to be prepared for
What pellet smoker do you have? Smoke on!!!
Just a tip from a Texan that loves to smoke year round. Invest in a "welders blanket" place it over the food chamber. It will help regulate the Temps quite well in cooler weather.
Exactly! He was talking about insulation and steel thickness, but I have a blanket over both my offset and pellet smoker. Works fantastic.
You can also put one inch thick fire bricks in both the smoking chamber as well as the firebox.
They help with maintaining a constant temp if your fire burns low.
They really make a big difference!
We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do
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Mr H and Family XX
Subscribe to our Channel: ua-cam.com/channels/cUmDzk4GRQjZMm6IhLsWEg.html?view_confirmation=1
Join us, a British family with a fiery passion for authentic American BBQ, as we embark on an exciting quest to upgrade our smoker to a top-notch, American-made marvel. This episode is dedicated to our journey of discovering the finest in USA steel smokers, renowned for their unparalleled craftsmanship.
You can follow Pro Smoke Here:
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Facebook: facebook.com/ProSmokeBBQ/?locale=en_GB
Website:prosmokebbq.co.uk/
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Videos Featured:
We Bought a Smoker: ua-cam.com/video/LzKx0vlNnLI/v-deo.html
Coopers Pit BBQ: ua-cam.com/video/ldaX36aNmYM/v-deo.html
Terry Blacks: ua-cam.com/video/ociQXLEU49Y/v-deo.html
Goldee's: ua-cam.com/video/XUiV8wAQIFY/v-deo.html
Don't forget to like, comment, and subscribe for more updates on our quest. Your support and suggestions are what keep our fires burning!
Join us as we discover the art of smoking with the best of American craftsmanship. It's time to fire up the smoker and get those taste buds tingling!
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😱 You mean to say that they didn't send you home with a brand new smoker after the great advertisement you did for them ? OMG, I'm shocked 🌩️. You guys should do some more research on how to get companies to sponsor your channel. You just gave them a ton of free advertising that they otherwise would have had to pay thousands for. Have a great day 😊.
Oliver took a lot of time out to go through things with us ! He’s a great guy and looked after us ! Thoroughly recommend Pro Smoke to anyone ! We have been invited back to actually eat some bbq from one of these smokers ! ❤
@@Mrhandfriends good deal. Let's see how many smokers they sell in the mean time after your video was released. Hopefully they get swamped with business & sell a ton of smokers.
I'm a 56 year old Texan that has been smoking meats since I was 13. I have used stick burners, electric and pellet smokers and just wanted to say, my very best briskets ever done have been on pellet smokers. Don't let some of these commenters tell you stick burners are the ONLY way to go. While yes, stick burners are the oldest and truest way to smoke, the introduction of pellet smokers are just as good, if not better. It depends on so many different things on both types. Wood/pellet for what meat you are smoking, consistant/steady heat, moisture, outside temp, etc... I prefer (on a brisket) to start out on a stick burner and then switch to the pellet with an added smoke pellet holder that you light and set in the same section with the meat. Like I said before, most of the best briskets I have done have been this way and I would put them up against ANY BBQ restaurant! And just to add, there have been many BBQ competitions that have been won with pellet smokers over stick burners. Just saying. Get whatever works best for you. And by the way, I have no problem grilling on my pellet either. Most have a slide over the fire box to expose the flame that you can sear the burger or whatever meats you are wanting to grill. Sorry for the long comment, but it annoys me when someone says something that isn't true.
Agree!👍🏼
If you have a pellet smoker and want it to get the smoke a stick burner does, just add a cold smoke canister above your pellet box. Now you will be able to get the same sort of bark out of a pellet as stick burners do.
I agree 100%
pellet smokers are wayyyy more home friendly because you don't have to manage the fire. that said though, you do get noticeably less smoke flavor and color from a pellet smoker compared to a stick burner. that's not to say you can't make good tasting things on a pellet smoker, i do so regularly. but you won't be able to get the kind of bark with a pellet grill that you can with a stick burner either. there are pellet tubes to put in your pellet grill to amp up the smoke flavor a bit but they still fall short in that aspect. they are however more than adequate to make dinner for the family or feed a party with.
@@franksmith4730 you'll get better color than you would without the pellet tube but it won't be the same. i use a pellet smoker at home because they're hands off and easy, but professionally when you're trying to make things as good as possible so you can charge the most for it, a pellet smoker doesn't stack up. but not everyone wants to put in all the extra work to get every little extra percent better than it would be cooking it in a pellet smoker and checking it once an hour. and that's fine.
I was surprised when you did not go to Franklins while in Texas. That means you need to come back to Texas. ❤
We aren't complaining
Mrs H is a natural with this. She just took over your old videos...she's great.
That Franklin is a sweet smoker!!!
You cant go wrong with it!!
If it were me I'd avoid the pellet smokers as they just cant match a stick burner when it comes to quality BBQ.
I say this as someone who has the top of the line MAK two star General and it costs me almost $3K. I love how accurate and easy it is to use but in the end it doesn't compare to the real thing when it comes to flavor. The only time I use it these days is to finish what I started on my stick burner. I'll start a brisket and smoke it on my stick burner for around ten hours by then it's absorbed all the smoke it's going to absorb,then I can put it on the pellet pooper to finish so I can get some sleep. The pellet pooper has a remote with various alarms so if anything goes sideways it'll set off an alarm so I can deal with it.
But anyway it looks like you're barking up the right tree as far as a quality stick burner goes.
Definitely by the Chuck wagon with the large hot hold chimney. I have always found that you should always go a little larger than what you think you need because you will eventually need it. You will find that once you start doing this people will start asking you to do things for them or hire you for events. You have great potential for side income since this is something that most Brits are unfamiliar with. You have the opportunity to introduce them to some pretty awesome food.
What will also happen when you get the art of smoke' in down you will suddenly find more people at your house on those rare weekend cookouts, then you will be happy for the added space.
But no matter what one y'all get enjoy the journey in the world of Smoke/BBQ
I have to say, Mrs H did an excellent job on this video!!👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Seeing the Franklin logo, I'm reminded of the pot-bellied stove invented (and still made) by founding father Benjamin Franklin. Enjoy your new smoker and head back home to the USA soon❤
This was a very good informative video!
💯
Texan here, part of the fun is managing the fire over a long cook. Offset for the win!
Wow! An entire store! Brits really are serious about American BBQ
I know pretty much zip about smokers, but as someone who's had regrets over some purchases I didn't make, get the best you can afford. Even if it's one with a steep learning curve. Look how fast you outgrew this one. Plus hey, you jumped right in with a pork shoulder! You're adventurous, you learn fast, you go for perfection, and you're hooked on BBQ, so you'll be using it for years. You don't want to have to move up to a better one *again* in a while! Go for it, whatever it is. Just, maybe, y'know, not one that'll take a whole cow. 😁 One has to have some sense of proportion. :snerk:
And congrats! Happy barbecuing!
❤️
Well said ❤
Old bloke here(74). I now use a rather small electric upright barrel smoker. I smoke smaller portions & just add hickory chips to the bottom pan as needed. It has a temperature controller on the plug-in and a temperature gauge on the smoker lid. No wood logs to deal with, but it doesn't cook larger cuts of meat. For my purpose, it fits my needs.
I've got a little one as well. I do wish it could hold a bit more, but something is better than nothing and it's really simple to use. Hickory chips are great all-purpose chips, but I have a soft spot for apple -- especially for a nice pork loin.
Oh my goodness! I love this video. You are such a good interviewer and even I learned things watching this! They were so generous with the knowledge, I hope y'all find a smoker that you love, and can afford w/o a mortgage! GOOD MEATS are coming soon!
Fascinating that Brits have taken up American style BBQ smoking. The idea that Brits would need a thicker or insulated smoke chamber in winter or for a spring rain is a good one. Pit BBQ has had a very long evolution in America...from the early Spanish earthen pit ovens to the present, involved generations of evolution, with contributions from English, Scots, Germans and most of all...Texas trail cooks.
I would love to see them cook and invite their friends over to try their BBQ.
Sometimes USA craftsmanship is the best, sometimes not. Listen to recommendations and look for brands that come up over and over again.
About 30 years ago, there used to be a show on the Discovery channel called "Great Chefs" and each episode they filmed three different chefs from fine restaurants around the world making one of their signature dishes. I watched and saw which types of cooking equipment and brands showed up in practically every restaurant kitchen around the world and bought those. It has worked out well for me in the long run.
I have had my Masterbuilt for over 8 years. So mine is not blue-tooth nor up to date. But I set my temp and put my wood chips in the wood hopper. Put water and (US) apple cider vinegar in the wster tray. Put my meats in, go. I love the set it and forget aspect check your temp, make sure it's where you set it. Check the wood chips (not pellets). If good coal bed add more chips to get good smoke. Glad to hear the staff at Pro Smoke had the Masterbuilt smokers too.
What a great video and the owner was so good being in the video with y'all. 😊
It seems like the place to go to get anything smoker related, it looks like they literally have everything
Can't beat U.S.A made smokers big hunk of burning love 😂
Really looking forward to seeing what you guys picked! Good luck 👍
Cannot wait to get something that is more up to the job
Offset for sure. Pellets are okay, but offsets offer better versatility. NEVER go electric! However, I really enjoy my homemade brick smoker. It tops them all!
BayArea, CA here, just wanted to say I am so proud of you two going all in👍🏾👩🏾🦳🤩
Thank you. BLY ❤️
Mrs. H, you are an expert interviewer and communicator of knowledge. Bravo!
Mrs H finding information about grills understanding want types grills are more efficient it tells me she wants to truly is interested in a true grilled food experience and is going to become a great chef and BBQ expert
Mrs H could host a tv show
This seriously felt like a tv show. Well done
-no big green egg smoker
Big green eggs in the shop soon ;)
I agree, Mrs H was great!
I’m from Texas & my husband and I have competitive bbq team. We have wood burners but you really have to maintain them. I would recommend a Traeger pellet smoker for y’all. It’s heavy metal, their wood pellets are amazing & come in different flavors & they are excellent grills. I’m intimidated by the wood burners but I cook on our Traeger all of the time. You can grill, smoke & even cook casseroles & desserts on them.
You won't like my answer. My family owned a chain of BBQ restaurants from 1932 until 2008. We cooked about 5000# of pork shoulders every day of the year. All of that was cooked over a combination of oak and hickory. On my best day I could produce cooked shoulders that could best be described as "art". With that said, buy an electric smoker for your home. The meat you cook is dead. It doesn't know where the heat is coming from, it just needs smoke for flavor. The smoke can easily be provided by a handful of inexpensive wood chunks of your choice, you really don't need to burn a load of wood every time you want something smoked. Less work for you means you'll use the smoker more often. With my electric smokers I can't make "art", but I can get 97% of the way there with boring regularity, and I can do it effortlessly and still have time to enjoy the party.
Someone mentioned pellet smokers and they're great, but pellets might not be widely available in the UK and also, I don't like using a specialized fuel because you'll always run out at the worst time.
I own a variety of smokers ranging from my small electric Cookshack (my daily use home smoker) up to midsize pellet smokers and ending up with large tow-able catering smokers that can handle 1200 whole chickens or 3000 full racks of ribs or 8x300# whole hogs.
If I wouldn't live in an Apartment I would probably have one of those Franklin offsets.
Electric smokers are the easiest to get Consistent results but they have certain weaknesses. You have to find one that has a large Woodchunk hopper. If not they don't produce adequate smoke for a long enough period of time. The other problem I personally have had is that the digital ones have control units that fail. I ordered from walmart so they are easily returnable. You can usually find a decent one for $300-500.
I have an inexpensive vertical electric smoker. No hopper.
I just use either a pellet maze or the smoking chips box that sits on the heating coil.
I’ve been trying to convince him to get a simple vertical electric. My cheap one struggles to get over 250F when it’s loaded with meat, but who wants to go over 250F anyway?
I intended to watch this video for entertainment purposes only. Turns out, I received an education on the art of barbecuing. Great video!
Wow, that is something we didn't intend, glad it was informative as well.
I’m absolutely impressed with the knowledge of this gentleman and also Mrs. H and her questions the whole process seems so fluid…… hats, off to both of you🎉😂❤❤❤❤❤❤
Mrs H is very good at this type of presentation.
Thank you
Electric and pellet smokers will give you consistently good bbq, but frankly will not reach the amazing bbq level that a stick burner or charcoal smoker can reach. That said, stick burners and charcoal have a much steeper learning curve and you might have some rough cooks at first, but you learn from those. Personally I use a Weber Smokey mountain charcoal smoker with wood chunks. Took some time to get the temps dialed in to make good clean smoke, but now I’m consistently making great bbq that has beaten my friends pellet smoker every time. So it just depends on what you amount of time/work you want to put into it as well as what you are willing to pay. The best smoker is the one you will actually use.
Is that a vertical or 'bullet' smoker?
Or what some folks call a water smoker?
Reason I ask is I owned a drum smoker when I was in college and the only thing that ever came off that smoker cooked well were ribs.
I don't know why but even my half chickens never came out right.
Maybe temp control?
And you're right about putting in the time and experimenting with the ingredients.
That's how you get good.
And although you certainly will have some bad cooks, the best will be found probably by mistake or necessity and then that recipe will be made your own.
Pellet smokers can do just as good as a stick burner, just not out of the box. The trick is to drill a hole above your pellet box into the side of the smoker and add a cold smoke canister attachment. It isn't hard to and you can cover the hole with a magnet when the smoke canister isn't being used. I have an offset, a kamado and they will both be listed for sale this summer because I no longer have any reason to use them. Seriously, it is ~$100 and the only tool required is a drill and 3/4 inch metal drill bit if your smoker doesn't already have a cold smoke attachment point. Have to hook it up to a decent fish air tank to over come the positive pressure but once figured out, it is as set and forget as the rest of the system.
Also, I was very impressed with Oliver. And the store. 😁 But he was so relaxed and easy-going, explained things clearly, and it's obvious he's doing what he loves. Mrs. H did an excellent interview, with lovely explanations of what you guys thought, and Mr. H, great camera work. Outstanding all the way round! I thoroughly enjoyed this. 💯
Thank you Monica. Oliver was great at helping us and we felt very welcomed. The store was very busy so it was nice he took the time to film with us between helping other customers.
@@Mrhandfriends Wow, yes it was! Well, if I had the opportunity, *I'd* be a customer for life. 😄
Thanks Mr and Mrs H for the great information since I’ve been thinking about buying a smoker this year. ❤
Hope it helps you
So much info to process while researching. There used to be a cigarette commercial for Virginia Slims that said "You've come a long way Baby". Well, H's that's you these days! So happy to watch your channel evolve so graciously! BLY! xox
Grilling tech has come a long way since I was young. I love it.
these are the things you need to ask your self
1. how often do you want to use it (the more you want to use it the more you spend)
- some pro smokers cost in the $100k+ range
2. do you want to tend the fire by hand for 12+ hours
3. what quality if BBQ do you want
- i know the highest quality is what we all want but are you willing to go a little lower and how low are you willing to go
4. how much meat you plan to cook at a time
this is something people do not tell you about smoking
you do not need to always use just one type of wood when smoking, this allows you to build your own smoke profile
even pellet smokers can do this by mixing different pellets
Our current one is too small so we know we need something bigger. The issue with it is that the metal is too thin so it loses so much heat and the firebox is too small for low n slow. It would be fine for sausages or small length cooks. We need to establish just how much bigger we actually need it as don't know how much we'd cook at one time
I would get an offset smoker as the pellet is sort of just bog standard British BBQ (and typical American campfire cookout) and an offset smoker is just very Terry Black's Texas style BBQ and that's what you've been wanting to do. That one with the side grill looks like you could get the best of both worlds for those days you just want to grill hamburgers and hot dogs. I don't think you'll need the huge stacked shelf offset just yet, unless you plan on having smoker parties every week and in that case invite us all over for an authentic H cookout! 😋🥩
Also wonderful interview presentation by Mrs. H! Looked super professional!
really smart questions and really smart answers. nice.
A suggestion, buy 2 metallic garbage cans with lids. 1 for coal (or wood) and the other for ambers and ash. People have lit their garbage cans on fire but putting the coals and ash in them after cooking. It also protects against rain and also wind.
Ha! Someone has the bbq bug. That is great to see home bbq is making it big in the UK!
Can’t believe you left without trying Franklins
You did a really great job interviewing, Mrs. H! I can't wait to see which one you get and see you cook on it. Yes please do come back to Texas and visit our Franklin's barbecue.
You can make beef jerky in the upper, the tall part of it the other one. I don’t know if you’ve ever had smoked salmon, but it’s to die for.
BTW excellent video - great questions and so informative - Mrs. H you have a genuine knack for this and you both have great presence. And Alana is absolutely adorable! I am enjoying all your videos!
This is awesome!
Feels like a professional infomercial.
a pellet smoker may not give you as good of bark or color or as much smokey flavor as a stick burner, but they still make damn good food and are much MUCH easier to use in a home environment where you may not be able to (or want to) sit infront of the firebox for 12 hours. lock the temp you want and check back once an hour and you're set. You could make a better product on another style of pit, but there is a lot bigger of a learning curve to that, where a pellet smoker will consistently give you good results without it being difficult to use. not everyone has to make competition barbecue. if your main concern is food that tastes good, there's nothing wrong with a pellet smoker.
We have gravity series smokers by Masterbuilt for set and forget now, check them out in the video. 👍
I love my pit barrel! Great for cooking fajitas.
Use can add different wood chunks to the Masterbuilt too. It’s my go2 for an all in one. It produces grade A BBQ. But there is no replacement for a stick burner.
I've had a low level electric smoker, a low-level biscuit smoker, a low-level offset, and a medium-level pellet smoker. Of the three, I will choose pellets. I have a nephew that has a "legit" offset smoker, made out of a couple of old large propane tanks (well, the main cooker is made of a bigger one than the firebox.) He has to start his early-thirty, and monitor it pretty much all day, or usually starting in the evening and monitoring all night. I'll admit it is definitely a better end product when he makes barbecue, but my pellet grill is electronic. As a fellow named Ron Popielle said about a cheesy product years ago, "set it, and forget it." And it also includes WiFi, so I can wait for those certain temps that are needed for a brisket or pork butt. But you will find that you can master whatever you end up buying. Good Smoking to you!
A self feeding pellet smoker is much better for the novice. You can set the temp and walk away. A fire box where you add logs requires a lot more supervision. Pellet smoke will give you good flavor. Yes wood and charcoal is better but the chances of mistakes with maintaining temp goes through the roof.
next is what type of wood to use. Texas and Oklahoma is more about hickory, parts of Texas use mesquite. Further east is more about fruit (apple, cherry, peach). And then there are the nut trees, oak and pecan. Or mix oak (longer burning) with hickory or mesquite. Ahh, the varieties to play with. I have both stick burner and pellet (Green Mountain). Both smoke good and I am partial to the pellet burner (easier to use)
I use a Weber Smoky Mountain, have been using the same one for about 15 years, and I think it's the best non-stick-burner smoker you can get. Pretty dang close to set and forget.
Good evening y'all. I hope you are well! I cook on Ole hickory pits model CTO.. Complete game changer. It's almost like cheating now! I'm very excited that you are considering upgrading. You definitely have the passion required, it would be nice to see you have equipment that performed on the level that you expect. ❤
I'm no pro, I'm not even a semi pro, but I do dabble as you do across the pond. While I'm not sure who has the best craftsmanship but I've always been partial to Weber and Ducane equipment and just found out Weber bought Ducane. I'm sure many are more knowledgeable than me.
Fire management is the best lesson to learn in order to produce a great finished barbecue meat.
No matter what cooker you are using or whether you are hot or cold smoking your meat if you know how your cooker handels its fire and heat, and you know your weather then you can put out a great finished product.
Plus it's a great thing to do as a couple or a family!!
To be honest, I couldn't believe that you didn't go to Franklin's when you were in Texas. I was there about 4 years ago and it was probably the best brisket I've ever eaten. Pro tip: Get in line early. If you sleep in, you won't get in before they sell out for the day.
Not wanting to wait in line from 6 am with a 2 year old probably had a lot to do with it. Franklins is great if you have all the time in the world, but there is plenty of good BBQ around Austin you don't have to wait for, and again, with a 2 year old, all the better.
Your calling is to run your own American Style BBQ joint with a British twist :)
Getting rid of poor fire management is half the battle.
After awhile you know when you need to add wood based on time.
One of the keys to fire management is to load your firebox almost full so when it burns down you have a large coal bed.
This helps you to avoid the dreaded white puffy smoke when you add a split and keeps it a thin blue smoke that's barely visible.
In other words your fire has to be hot enough to immediately start burning that added split rather than it smoldering before ignition.
As a Texan I see a mix of offsets and pellet bbqs with my neighbors and friends. Some have both. Those that love watching and monitoring the fire do offset while some just like the simplicity of the pellet. I don't know anyone who uses an electric. Can't say it's bad just don't know anyone who uses it. I don't know if the US craftmanship is the best but it comes down to the steel, the welds and the way the smoker/grill/bbq is taken care of as well. I'd never even asked anyone where theirs came from to be honest. I think only the guys doing competition barbeque or commercial are concerned with that.
With pellets the convenience and ability to have good smoked BBQ without it being an event is awesome
but its certainly more fun and satisfying when it is an event
flavor wise its a bit more mild but its also good b/c sometimes people can run their offsets too smoky and its just too much
Franklin seems to be the greatest one to use because it's very easy.....
I love this video. Maybe you should start a bbq business. You'd be the first youtubers to bring bbq to the uk. If you don't hurry though you may get some youtube competition. I mean you can smoke the meat an still take care of baby h all day. Perfect business for a mom
Even deeper down the smoking rabbit hole. 😂😂
I'm really excited for you guys. Although many of those are pricey, they're a lifetime investment. I'm trying to imagine the man hours on that used Franklin; there's probably a coalition of animals conspiring to have that thing melted down. Good luck with your choice and I look forward to see what you guys decide. Thanks for the video. 👍
We'll just have to cook corn ribs lol
Pick out the one you think you’ll like and get the next size up. Better to go bigger than to learn your cooker is too small.
Wise words
Now I'm hungry for some barbecue. 😋
I'm always hungry for bbq lately
If you have the money and want a top of the line offset smoker, I would get a Klose smoker with the ½ inch firebox. I have an cheaper offset and think about getting a pellet smoker. I also have a Weber Kettle grill that use after hurricanes and don't have electricity. After Hurricane Rita, went 21 days without electricity.
You will have family and neighbors over that you never knew you had when they smell the meats smoking!! 😁
For anyone that has owned both pellet and offset smokers: How close taste-wise is the pellet smoker compared to the offset? If you did a blindfolded taste test how would/could you tell the difference between the 2 and how much better is offset? Mr. and Mrs. H have me so invested in this now. Lol.
I used to watch Franklin barbecue on PBS when I was younger and dream about owning my own BBQ business!
I have a Pit Boss smoker. I love it. I just add a little liquid smoke to tge brine and that increases the smoke flavor. My offset smoker is excellent but you have to tend the fire constantly.
Good point on adding a little liquid smoke! That does help to add a bit of smoke flavor.
I have a Pellet treager ironwood xl and the meat comes out with a strong smoked flavor
I have a gravity series masterbuilt and I love it
Dont sleep on drum smokers like that pit barrel you looked at. Or gateway smokers. Or look into building a UDS. Especially in cold/windy climates the drums are really exceptional at maintaining temps. Cookkng directly over the coals/wood also is an added benefit to the taste. I know you jjst dropped a lot of dough on the franklin which is great bit check out s drum for a few hundred bucks. The more the merrier
i will say that pellet smokers are still very good, i guess i haven't had the pleasure of using wood smokers but pellet smokers are still way better than regular cooked on a grill, edit, ok nvm i miss understood them, they said wood then pellets but pellets is wood pellets, wich is still set and forget like he said the charcoal ones are, just check the temp after a few hours, alot of american smokers have a temp gauge on the grill but you should still check the temp of the meat
You really shouldn't worry about getting a larger smoker. You will find you WILL need the space as you become more proficient on your smoking journey
Great video and full of information. Thanks for sharing 😊👍
Big shout out to "Sam (OH - IO) Calvert...Go Bucks!!!
I love watching this. It makes me so happy!
Heavy lid is good!
Looks like they needed to season the Franklin offset.
Traeger smoker is outstanding. A little pricey but top notch.
Bbq and beer drinking go hand in hand.
Hi H Family. Look, I don't know nothin' about bbq. Only have had great bbq twice in my life, and good bbq a few more times than that. But what i wanted to say is although this didnt look like somethin i would be interested in you drew me in. Your gurst was awesome. Mrs. H showing she has a calling as an reporter. I mean it was like a profressional interview/training class. I am so impressed by you. I know my opinion does not count from a technical or experience standpoint but im going to give it anyways. I think if you are planning to make videos of this journey, and i hope you are, then you want something where you are involved with the cook. It is a bigger committment of time and may logistically be hard. But you guys are an inspiration and great communicators and i think a lot of people will learn from you. And as i type this i can see the argument for the other easier methods because it resonate with more people. Well whatever you choose, if you share videos on your cooks, i'll be here weather i poan to cook it or not.
Great video. Great interview! Amazing information.
Great comment! I think you hit it bang on the nail. I loved this video, learned a lot even though I have no chance of doing any smoking myself. But it was very interesting, and you're right on Mrs. H. Good point about if they'll be filming the process, and I can't imagine they won't. Plus it's not only about the technical, but being involved in something you love.
You're making some smoking video's lately. I envy you. Been wanting a grill for some time now but I'm renting and don't have room for one. Oh well some day maybe. Happy for you both, you've earned it. Looking forward to watching some grilling, BBQing, and smoking going on.
You'll just have to come join us
What an infomative video! Thanks Mrs H!!
Franklin is a great brand of smoker/BBQ. $500 U.S. is about average price for a good American made Smoker/BBQ. The Home Depot here has them on sale for around $349.99.
Franklin AND the Original Blacks, (not Terry's) yes!
For beginners, go with a pellet smoker if you can find one/pellets for smoking are available. Stick burners are great. Except for all the work they require. Which is a lot. If you are going with either a charcoal/stick burner... get that one you saw when you first came in. Least amount of fire tending compared to the offsets. A pro offset user has their smoker dialed in, and they still check/tend it the whole cook. A pellet or barrel/kamado will give you 98% of what an offset does with about 98% less effort.
I'll add that in fact, you do not need a taller chimney on the smoker you have at home. That is a small smoker with a small fire box. If you added a really tall chimney you'd just be burning all your wood/charcoal and raising the temp to high without any way to tamp it down since the chimney would be over drawing on it.
now we just need a collab between the H's and WilsonBBQ in the UK
Mrs H will be on The Food Network before we know it!
I have an offset smoker and a pellet smoker. We love the pellet smoker because you have easy access to different wood types. And I disagree with that salesman as we get very good smoke flavor and smoke rings with our pellet smoker. Either get a pellet or a gravity smoker. Even with a Franklin smoker you are going to have to constantly babysit it. On our pellet I just set it for smoke and let it go for a hour or two then I raise the temp and forget it. I use a $40.00 4 probe wireless thermometer so I can sit in the house, watch UA-cam, while my meat cooks in the barn 100 meters away.