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!!!!!!
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.
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.
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.
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!
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!!!
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.
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.
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!
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.
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!
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!
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.
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! 🤙
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
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)
UA-cam 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.
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
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!
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
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?
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 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?
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’re super busy but I’d love to see more frequent videos. I enjoy the bbq advise but also your personality and the delivery.
Yes! I agree with your comment. His advice and delivery are plus ultra!. Also his vernacular.
What kind of wood? White oak (post oak)? The please keep making more videos!!
Gotta pay for the masterclass man, nothing is free! Lol
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
ua-cam.com/video/wg7cTvx5IKE/v-deo.htmlsi=lSQ0EPiceeYMrOy_
The fact that a legend meat smoker will get on his knees and teach people the basics of what he does is all you need to know about who he is. 👍
I am so pumped that you're making videos again. Thank you!
Oh man, the Bob Ross of BBQ. Can listen to Franklin all day!
So good to see you, Aaron, back on UA-cam! Thank you for all your shared knowledge. Your double book is AWESOME!
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.
Aaron, you're videos are the coolest! You're so knowledgeable, great delivery, and your fun personality makes the videos so enjoyable.
I'm so, so, so glad you started making videos again. I never expected it, and every time a new video drops it's such a pleasant surprise.
Make sure you haven't been missing his uploads with PBS Foods now as well!
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.
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.
Unbelievable. I learned more from this short video than almost all the other ones combined
Great to have you back. Loved all your earlier videos. I smoke because of you.
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!
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!!!
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 won a turkey cookoff with your turkey recipe this Thanksgiving! Thank you!
Blow less or learn the hard way…. I’m here all day folks thank you.
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.
Thanks you for the explanation it really helps the understanding of how wood burns and how to regulate a temperature
Absolutely in love with our Franklin Pit !!! ❤
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.
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!
Love your uploads!
THATS WHAT SHE SAID!
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.
I love the irony of 7 years between videos by the king of low and slow.
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!
Mr. Aaron - glad to see you back in the youtube rotation ;-)
Thank you for covering this topic on a more user friendly scale. Very imformative.
Awesome vid. Mr. Franklin is he man. One of the best Pit masters of all-time, imo
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!
wow! glad to see you are back franklin! enjoyed your first lot of videos a few years ago!
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.
Thanks for sharing your wisdom
wow.finaly.good to see you back on here&posting.welcome back.love you franklin.you have a good vibe&i bet your an awsome person in real life.
I knew Aarons & I had something in common............we are both PYROMANIACS!!!
I’m ROTF 😂 when he said ‘If you WOODs’ at 2 32
Great explanation! Awesome to see you back on UA-cam more often.
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! 🤙
Could you do a video on good smoke? I like how you explain things.
This was great seeing the size of wood you use! If you could talk about the temp wave next time that was also be helpful. Thanks again.
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
Bro, so much good advice! Thank you!
He said get a feel for the WOOD ! You're Awesome Bro...
I’m glad to see your videos again! Thanks for making them again
Well that was just delightful!
About time you posted, buddy!! I appreciate your knowledge sharing.
Always enjoy watching your videos, and I'm smarter for it too. Enjoying some Franklin BBQ is certainly on the bucket list.
Thanks for these tutorials. I learn something new every time. Keep em coming please
Thank you! You are a great teacher!!😊
So glad you're back!
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)
UA-cam 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.
This is why Texas is the King of BBQ.
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.
Great tips and advice from a BBQ legend!
Glad to see your videos again!
Very useful techniques....
Your the king!!! improved my cooking with your expertise thank you
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
So much more to it than you'd think!
Would like to see how you manage the fire during the cook if you get a chance.
Great to see you posting again!
It's all about the fundamentals!
Awesome that you’re doing new videos I’ve just finished your book which was awesome. Love the that you tell us your sauce recipe 🙌👏👏🫡
Thanks for sharing this useful information. Do you have a preference on the type of wood?
Thank you for the video sir. Im always learning something new with this videos.!
We all need Franklin to tell us our wood is the wrong size.
Now that you put it that way, I’ll never forget it 😂.
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!
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
How many of you are using lump charcoal to get your coal bed started? I’ve been using wood and am blasting through wood just to get a coal bed.
That looks like a lot of work. Do you make a propane version?
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?
What does his shirt say? Is that a metal band?
Thanks for the videos Mr.
Goddamn, nice to see you back on the tubes. its been 6 years? more?
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!
Good info, thanks
Thank you! 😊
I need a Franklin BBQ pit I think.
Do you ever use wood soaked in water to generate more smoke?
Thank you, Master.
Awesome Franklin!! You kno I started out watching your stuff😁🤗🙏👊
Yooo my boy is a metal head (based off the shirt). Aaron, is that an Obscura shirt I am seeing? Also, I love your videos. You’re my hero
I was wondering about the band on the shirt too.
Ah, hello fellow Metalheads.
I, too, am unable to decipher the bands name from the logo....
Why do we do this again?
That Thanksgiving recipe with that butter bath got me a lot of praise this past Thanksgiving. Thanks for making me look good A A Ron!
You done did it now A A Ron!
Is beech wood is good for brisket?
Pleasssse keep the content coming
So great thanks so much
What does the shirt say
yo man, watching from the great canada
Awesome info!
Hi Aaron Franklin. I am Victor Lui. Nice to meet you. I like your brisket. It is soooooo good. Cheers 🍻🍺
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?
Google it. I'm sure there's info on it already.
4:05 i wonder if aaron was one of "those" kids when he was growing up
I need a beer to monitor the cooking process. Ok, several beers.
Love you man!
Awesome! God bless!!!
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!
Franklin
Aaron, what's your opinion on using a basket within the smoker box? I've got a grate plus a basket that I usually work within in my firebox.
Thought there was nothing I could learn. Watched anyway
Learned something
great tips there Frankie!
Hes my hero.