To find out what makes a Franklin Barbecue Pit unique, I am heading to Austin Texas for a deep dive into the secrets behind Aaron Franklins backyard offset smoker, get Aaron’s thoughts on barbecue, pellet grills, the use of technology when cooking and more! 🙏 to GEOLOGIE for partnering up on today’s vid – use (BBQ70) at for that 70% discount!
This episode is part of a new series I am doing called “Behind the Smokers” where I am going to the places & meeting the people responsible for making some of the worlds best barbecue products.
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Chapters
00:00 – The Franklin Barbecue Pit
06:25 – Brought to you by Geologie
08:28 – How Aaron Franklin designed his barbecue pits continued
11:41 – Aaron’s thoughts on technology & pellet grills
#aaronfranklin #franklinbarbecuepit #offsetsmoker
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I have the utmost respect for Aaron Franklin BUT I refuse to wait for hours to taste his food
While I would never say a pellet grill is better than a stick burner, but like he said, “you got to pick your battles”. Some I got the Weber Searwood I have never been disappointed on a cook. My other wood/charcoal smokers are just been sitting covered, waiting for a power outage. 😂
I cook all of my bbq for about 5-6 hours on my offset and finish the cook on a pellet grill. I’ve done an experiment where I pulled some of the meat and finished on a PG and let the rest finish on the offset and couldn’t taste any difference nor did the bark look any different.
pellet cooker are not good.stick burners the way to go.
I have a pellet smoker, LSG, because it’s my best option to get the smoke flavor I want, we don’t have access to split post oak or cherry. It works for me.
What an awesome, cool dude!
Whattttt!? This is awesome!! Welcome to Texas!
Absolutely love my Franklin pit… great interview and highlight of the pit!!
$$$$$$$ ?
I tell by buddies you can make good BBQ with a pellet smoker, but you can make GREAT BBQ with an offset stick burner!
Offset smokers are King charcoal grills is queen backyard barbecue is Ace and Frankie is joker for not watching barbecue content Then pellet grill Well they just suck unless you are a old folky you get a pass
Hi guys big shout out from the UK Wales, looking to cook a brisket and pulled pork at the same time. Is this possible and should I go for james dojo method or slow roller on BIg Joe. Awesome content thanks
One guy has a beer,the other one has an iPad 😂
Hiddly diddly- nice Ned Flanders reference.
Adam Carolla should interview Arron. I'm not sure they are two different people.
Yes, the man has created an empire (Fraklin, I mean), but there is NO humility in that man… at all. Total arrogance …rightly deserved but hard to listen to for any length of time. He has forgotten more about the crazy than I could ever learn. But damn… ego
Enjoyed the interview. And he's right: it's a trade-off between convenience and authentic and not for everyone.
Like your channel but really hate the pellet hate baiting you're doing here. It was obvious you had a bone to pick with that more than Franklin and honestly getting tired of your pellet hating in general. Don't get me wrong I love offsets, love my Workhorse 1975. Makes the best food, but I also love my LSG IVS, LSG Santa Maria, LSG Pellet Grill, my Hestan Gas grill, my Blackstone griddle, my gas pizza oven and I loved my Kamado Joe Jr while I had it (once I got the massive LSG IVS I gave the Jr to family). They all have their place, including the Pellet grill which is just simply put the easiest to use period, especially the LSG with the removal fire pot from the outside, between most cooks just have to dump that and that's the only cleanup, then just major cleanups every couple months or so max. Nothing compares to the ease of use and it still comes out great, less smoke flavor but a nice clean smoke flavor and you can do the typical tricks to amp it up a bit.
$5k for that size? I just can't. I wish i could but i can't.
Unthaw???? Is that a thing? Wouldn't that mean refreeze?
You didn't have to throw out "pellet grill" in the title regarding Franklin unless maybe Canadian viewers needed something more then just a legendary name in bbq to get views…
Franklins first book gave me the inspiration to make my first smoker, took the ideas and made something but was never that great. The original has gone to the great scrap heap in the sky. Since then I replaced it with my second custom 24×48 smoker which is just way better in every way. Here's to hoping for a great summer with lots of smoke from a bit west on the 401.
Great interview, what a pleasure to have a chance to meet the Simone Biles of BBQ.
So cool!
One of the better interviews with Franklin I've seen! Been a fan of his for ages, and it's great to hear the enthusiasm and passion he has for his products come through here.
His smoking book is in my pantheon of all-time great BBQ reads. You can tell the guy has put a huge amount of thought into his craft
Outlaw Smokers in Boise, ID, makes a commercial pellet cooker.
Is there any reason the majority is direct flow smokers as opposed to reverse flow smokers. Love to hear Aaron's answer to this one. I havnt watched in a while not fond of weber summit bashers, you get slight reprive after this video.
Great interview! Aaron seems so down to earth and not afraid to share his knowledge!
One of the godfathers of BBQ! Great interview!!
Such a cool discussion, James!
Kinda sad when he said he doesn't watch BBQ content because I always imagined him laughing out loud and saying "that ain't it chief" after watching those "I discovered the Franklin Barbecue brisket secret" videos. Fantastic job James, your love to BBQ is only matched by a few on YouTube.
Great episode
Tootsie at snows can feel and tell how hot something is within a small margin.
Bbq Jesus wow what an honor! Great interview!
Bruh….. "right" and "yeah yeah" 😂
was that Rainier beer Aaron was drinking?
James have you ever ask Aaron or any of the other pit makers what elevation does to the smoke flow and what you have to do different than at near sea level?
I just noticed a huge drain in the bottom.
That's how it works without a door damper and dont get to hot, it draws a lot of cold air in through the bottom to cool the hot air a bit.
I've been tweaking one i built myself and never though of that and im gonna try it.
5k for that pit rip off
Great stuff! I met Aaron while back and he’s so down to earth and is so willing to share his knowledge. What surprised me most was the feedback and techniques he gets from others. He asked me and my buddy what we like to cook and what we cook on. He doesn’t seem to be this is the only way and I think that really shows by how many great BBQ places we have here in central Texas.
Great video! You have to be 6’6” or taller. Towering over Aaron
Great job James. It’s amazing how similar you two are. Pure passion for the craft. It’s a great example of you love something you will be very successful. I would love to see you open a little shop and see where it goes. I recommend Alberta, so I can have some. 😉
Great interview with one of the undisputed legends of Texas BBQ. It was interesting that he did not seem interested in discussing the clean vs. dirty smoke issue. Jonny (Jirby) from Goldees worked at Franklin BBQ, and he says they never cooked with blue smoke only. The best point Franklin made in the video is the more we rely on technology, the more we are taking the soul out of BBQ. That's why old school BBQ is making a comeback.
Great INterview! I am shocked you got that much time from a guy who is so busy.
How tall is James? Everybody else looks really small next to him!
Awesome video! I did my Texas trip last year and hit up Interstellar, Franklins, Leroy and Lewis (still in the food truck) then shot up to FTW to go to Goldees. Aaron wasn"t there the day I went to his place unfortunately. I do like the Franklin smoker and as you mentioned its the only Texas made pit available commercially here in Canada without having to deal with shipping/duties. Just wish it was a bit bigger, which is why I would look to Smokenorth instead!
Great interview!
He sure does like to say "like"…
Great interview James. It is interesting that Aaron noted that the trend in the region used to be gas rotisserie cookers before he came along!