I smoked my first racks of ribs and first brisket off your video about 2 yrs ago. Came out perfect, color, bark, texture, flavor. Thank you for your videos and and make barbecuing easy for those of us that don't have to time to do it every few days and experiment to get the results we want.
Thanks for posting these videos. I've been smoking meat for 20 years and it's been hit or miss (mostly miss) until I started following your guidance. I have a few tips too: stab your meat multiple times with a fork before applying salt/spices; finish your smoke in a turkey pan instead of wrapping in paper or foil - it's much easier to collect the smoky fat and gelatin from a pan than it is from a wrap.
My dream smoker is the Aaron Franklin Smoker! Love your videos and like all other guys have said I've learned alot from the videos. Thank you so much for your time making these videos.
Iv been cooking bbq for many years. For fun and for competition. But I have NEVER thought to do that test like that. Thanks so much for the tip. Great idea.
That test made so much sense. A decent offset I was running had a metal flap angled down directing heat down, then a series of adjustable baffle plates. Even at the far end of the offset the bottom of anything, especially ribs, would always burn and char.
I subscribed. Appreciate the help bc I’m lost being new at this. I agree though it’s therapeutic and I love trying to make good bbq. I figure I can’t get better if I don’t make mistakes and ur videos help me with being more informed to make less mistakes along the way.
I will have to try that when I get in my Lonestar Grilz 20x36 in september. In the it had a 5° separation from left to right on the bottom Grill and 20` from top to bottom.
Picked up my Franklin a few weeks ago. I use it every chance I get and my Yoder has been pretty much abandoned. I have a small grate I can throw in the firebox with the grill grates and have been reverse searing picanha, tri tip, etc. would love to see you do a video on that!
I love your vids, very informative and helpful. Would you consider doing another smoker video? Maybe showing which vertical smokers you'd suggest at various price ranges.
Absolutely love this test Jeremy. I think another great idea would be while it’s cooking, use a thermal imaging camera to also check flow of the heat through the cooking chamber would be a super interesting test.
Good stuff Jeremy! I remember you did the same test with your Brazos. Maybe you can do an experiment with the Brazos by extending the smoke stack like the Franklin pit and do a comparison on cooking temp throughout the chamber. Then do another biscuit test on the Brazos with the extended smokestack.
Jorge, I have an Old Country Brazos (because of Jeremy's videos) and I extended my stack about 30 inches and now I get MUCH more even cooking across my smoker. the temp about 6" from the stack and the temp about 12 inches from the firebox end are within 5 degrees of each other most of the time. I haven't done the biscuit test on mine, but according to the thermos's it is far better than stock. Also, it has enabled me to leave the firebox door cracked open about an inch (with the damper open as well) and still keep the temp I need. From my experience it is a major improvement. Just my 2 cents. Happy smoking!
Ingenious and inexpensive test vs using meat. Appreciate your video's and of course Franklin should appreciate your video indirect advertising for his pits. My last smoker rusted out so one of these high dollar pits is what I want next. The video on treating to prevent rust was a needed video as well, at least for me. Thanks
Really? The biscuit test has been used in BBQ cooking for years to see how even the heat is. I'm surprised, at this point, it doesn't have an ANSI number assigned to it with formal test procedures.
Yes , really! Seriously...your calling me out because I’ve never heard of this test. What a special person you must be that knows everything there is to know about grilling and smoking. I envy you! @@buckhorncortez
Just buy a Franklin pit and start cooking. The rest are either overpriced average units or garbge. Why do you tthink Franklin has been cooking the best brisket in the WORLD for the past 22 years? Because he builds his own pits!
This information is invaluable - thank you. I’m designing and fabricating my own. It’s hard to find the science out there. But I’m really here to say that your grammar is excellent (we’re your parents teachers too?)
I have not seen any of the so called bbq channels doing anything but dropping the fat head name. They dont even care about good Tx bbq. Its just about views sadly. Could get a better pit at half the price. 🤘
@@KevinPeffley i been telling people about Lyfe Tyme just because they are affordable and my family has used them. For work i use custom made stuff. My corn roaster was made it Grandburry. It will set you back 14k or so. But thats a special custom made trailer. This bbq thing is sad because people are waiting in line to get screwed. No reason to buy a overpriced pit just for fun.
@@KevinPeffley are you in Texas?? Just go to HEB and get a Lyfe Tyme smoker. If you go at the end of summer you get a better deal, but it worth the regular price. The HEB only has some models. Look onlibe for more. Oh. I wonder how long mr big heads warranty is for. I bet its not a Lyfe Tyme one. Lol
I'm still not buying it at that price. Got a Brazos and added 16" to the smoke stack n it cooks like a $3k cooker! When I spend that much I'm getting a 500 gallon!! Keep up the great content. The internet went crazy for your beef tallow video.
@@danielploy9143 yea I got a 6" black stove pipe that was 18" long. You lose 2" overlapping it on the existing stack n you have to make a little cut out where the lid is. So it ends up being 16" and I used a 6" duct clamp so if I ever change my mind I take it off. But honestly runs great and the draw is so good it burns an amazingly clean fire.
@@buckhorncortez I listen to Ted talks mostly, lol. Don't need all that audio power to hear a nuerobiologist talk ... lol. But at least that's sophisticated tech and not just welded steel. I totally had to Google that btw, lol $300k is insane
Really appreciate your videos I have learned a lot , just got my first stick burner 3 weeks ago, Outlaw Patio Model . One day would love to meet you and talk bbq . I have cooked on a Wide variety of smokers and cookers over the past 25 years from Weber, Traeger, Big Green Egg (last 15 years, WSM , 270 Smokers from Virginia (Terry and Stephanie West ) great people, and then finally the Outlaw Patio Smoker Stick burner and I must say the wood was the flavor I have been trying to achieve with charcoal the last 25 years. With all that being said we in the process of starting a restaurant, and would love to talk about some of your processes for holding meet and schedule for cooking. Thanks for all your help.
This might have been requested already, but after some experience under your belt with the Franklin, I’d love to see a video of how this compares to the Brazos.
@@davelawrence8488 I believe Jeremy Yoder said his was around 4K with shipping. I put my name on the list. They are supposed to email me in a few months to verify if I’m still interested. It says a 18 month wait time. Fortunately I live just outside Austin and pick up is an option for me.... you know, in a year and a half from now. 😂
@@guitarock79 why would you pay that for any put with a bbq guys namebon it... lol. And you add that your in Austin as if that makes it ok to get ripped off. Guess thats part of keeping it weird. Yall probably wait 4 hours for offset big head bbq. Cant get near tje flavor you find in the Tx hill country. 🤘
Thank you for doing this! I received my Franklin Pit a few weeks ago and will fire it up this weekend. Would you assume the heat would be the same for all his cookers or do I need to test mine too?
I noticed my Franklin pit was super even with the door open. When I closed the door, initially I had a slightly higher temp on the stack end. It seemed to level off, though, after a few minutes. I set up my old Maverick with 2 ambient probes (because I didn't care if the door crushed them) and they were pretty even with the Tel-tru. I love this pit. I wish I had a probe port but I'm loath to drill into it and I'm learning to cook by the Tel-tru gauge and maybe spot checking with a Thermopen.
Does this pit put a lot of smoke on the meat? Since Arron doesn’t use dampers and lets it rip, do you find that the air movement can dry meat? Regards, Tony
@@tony8354586 It puts out plenty of smoke. It's a clean smoke. The air movement will dry out the surface of meat compared to something with very little convection which is why people put so much effort into the trim. I find the stack size is right for the pit and doesn't really need to be throttled. I experimented with putting a brick up there to simulate having a damper and I didn't find it made much difference. The door closed gives you just the right amount of air. Opening the door actually cools it down a little. You can do a lot with the fire to give you more smoke flavor if you want or less flames.
@@dustindorsey6380 if you had to pick a flaw in the pit what would that be? Any problem closing the fire door like Jeremy had in one of his videos? Thanks by the way for answering my questions. One more question…let say you have the smoker at 250 and the air outside is 70 how often are you placing a piece of wood in the firebox?
@@tony8354586 The only flaws are that I kind of wish I did have more control over the airflow but it performs flawlessly. I had no problem with door. I think he initially put the door on incorrectly. It's easy to not put a washer where it needs to be and make the door hard to close. I'm adding wood probably every 20 to 30 minutes depending on how I build my fire and how big the pieces are.
Next test: See if it can cook those biscuits as fast as I can eat them. :P You just made me want hot buttered biscuits so badly I nearly drooled. Love your show mate.
Been subscribed to your channel from the start and always look forward to the notice that a new video has dropped. Guess the brisket cook is waiting for clearance from "Alex Jones" !! Cheers from Texas!
Do several bisquit tests running the pit at different temps to show how the hot spot scoots to the left at higher temps and/or when there is more air flow.
Anyone wanting to understand the difference between temperature and heat needs to only experience the difference between a home heated with a wood stove versus conventional central heating system. With rooms heated to the exact same temps, the one heated with wood will always feel ten degrees warmer. It is a much warmer heat even tho it’s the same temperature
Hey brother, do you have an opinion on round smokers vs squared smokers. Is there a science behind this that says one is significantly better than the other?
Measuring temperatures at different locations with a digital temperature sensor would be the optimal test so that the temperatures high and low left and right front and back can be determined and accurate adjustments to the vent and burn box can be made to equalize if necessary the various differences throughout the cook chamber....
What if the first row was placed where the second row presently is? In other words, did the second row cook slower than the first row because of it's absolute location, or because there was a row in front of it to absorb some of the heat?
Dude, you 100% have the best bbq content out there. I’ve learned a ton from you
X2
I concur!
My brother and I have learned the most out of this channel, you should also be on skillshare.
I agree, and he needs to get with the program on this review... Lol. I want a brisket cook on this pit!
Check out Harry Su if you haven't already.
As a physics teacher I appreciate the heat and temp explanation.
Me too- been using digital thermometers for testing my smoker- Now with the explanation I’m off to the grocery for a few cans of biscuits 😂😁👍
I started to laugh when he broke into his teacher mode, keep up the great work
And yet 14 thumbs down so far. Guess this was over their heads. Can fix stuipd.
Thanks! 👍🏻
I smoked my first racks of ribs and first brisket off your video about 2 yrs ago. Came out perfect, color, bark, texture, flavor. Thank you for your videos and and make barbecuing easy for those of us that don't have to time to do it every few days and experiment to get the results we want.
More videos using the Franklin!! Awesome job, you’re the best on RUclips!
Thanks for posting these videos. I've been smoking meat for 20 years and it's been hit or miss (mostly miss) until I started following your guidance. I have a few tips too: stab your meat multiple times with a fork before applying salt/spices; finish your smoke in a turkey pan instead of wrapping in paper or foil - it's much easier to collect the smoky fat and gelatin from a pan than it is from a wrap.
Best BBQ Channel on RUclips
I really like the bluesy guitar when watching your BBQ vids. :)
My dream smoker is the Aaron Franklin Smoker! Love your videos and like all other guys have said I've learned alot from the videos. Thank you so much for your time making these videos.
Iv been cooking bbq for many years. For fun and for competition. But I have NEVER thought to do that test like that. Thanks so much for the tip. Great idea.
Very clever evaluation for temperature distribution. Thank you.
Love it. I loved the biscuit test on the old country brazos, and now on the Franklin Pit! Good stuff
This is the kinda fine tuning bbq information that I geek out on. I love it!
I’m loving any and all of your videos on this smoker! I am so jealous, I want one so bad!
Finally my thermodynamics class is getting put to use!!! Little did I know it would be for bbq.
Interesting video Jeremy, many of us are waiting for the brisket cook in that beast!
Cheers!
I can tell you Briskets are a blast on that smoker! Have had mine for 4 months now and absolutely love it!
Already been testing. Video coming soon
Neat way to test heat distribution! Thanks for sharing!
You're my go to RUclips BBQ guy now certified. All value, no fluff.
I love the way you bring the science of BBQ to your videos, bro!
That test made so much sense. A decent offset I was running had a metal flap angled down directing heat down, then a series of adjustable baffle plates. Even at the far end of the offset the bottom of anything, especially ribs, would always burn and char.
I really like your content it is straight to the point and i learn a lot . Keep up the good videos
This test doesn’t address the anxiety one gets in waiting for those biscuit canisters to explode when attempting to open 😅.
my daughter is still scared to open them 😂😂😂😂
Anxiety or thrill of the moment? will it or won't it? pass the biscuits.
@@davidedwardcroquartsr1138 definitely anxiety on my end 😆.
Would be interesting to see a temp reading on those biscuits using the Thermapen before they're split open
Good point. Should have thought to do that
Nice pit and wonderfully even grate temp, good to know thanks my man! 🙏👊🇺🇸
Awesome video! Great intel...thanks for the info...and the biscuits idea 💡
A 5 minute video from Mad Scientist BBQ? Heck yeah!
I subscribed. Appreciate the help bc I’m lost being new at this. I agree though it’s therapeutic and I love trying to make good bbq. I figure I can’t get better if I don’t make mistakes and ur videos help me with being more informed to make less mistakes along the way.
Very cool.. love the biscuits test
This man must be using the same cameras that Marvel uses. The video quality is amazing
Thanks! Our cameraman’s info is in the description. Check him out. He does great work
This is truly a bbq science experiment! Awesome video!
I will have to try that when I get in my Lonestar Grilz 20x36 in september. In the it had a 5° separation from left to right on the bottom Grill and 20` from top to bottom.
Picked up my Franklin a few weeks ago. I use it every chance I get and my Yoder has been pretty much abandoned.
I have a small grate I can throw in the firebox with the grill grates and have been reverse searing picanha, tri tip, etc. would love to see you do a video on that!
I love your vids, very informative and helpful.
Would you consider doing another smoker video? Maybe showing which vertical smokers you'd suggest at various price ranges.
That’s such a nice backyard pit!
I need a new video every week man!! Best at it!! Keep smoking!
Excellent explanation.
Really like this video. I agree with the physics teacher - heat and temperature are different, especially when cooking. Thanks for the vid.
I’ve said this before- man, that is a beautiful pit. I’m sure to cooks well, but it just LOOKS so good!
Mad Scientist knows what hes talking about.. Heck he moves from Cali to Kentucky.. Smart guy :)
biscuit test! love it!
Good to see the Old Country Brazos still kicking around in the background.
Great video! Keep up the great scientific work! 👏🏽👏🏽👏🏽👏🏽👍🏽
This video was really good and educational, but I think we are all ready for a good, long, awesome real BBQ cook
Excellent content 👍🏻
Absolutely love this test Jeremy. I think another great idea would be while it’s cooking, use a thermal imaging camera to also check flow of the heat through the cooking chamber would be a super interesting test.
Good stuff Jeremy! I remember you did the same test with your Brazos. Maybe you can do an experiment with the Brazos by extending the smoke stack like the Franklin pit and do a comparison on cooking temp throughout the chamber. Then do another biscuit test on the Brazos with the extended smokestack.
I 2nd that request 😁👍👍
Jorge, I have an Old Country Brazos (because of Jeremy's videos) and I extended my stack about 30 inches and now I get MUCH more even cooking across my smoker. the temp about 6" from the stack and the temp about 12 inches from the firebox end are within 5 degrees of each other most of the time. I haven't done the biscuit test on mine, but according to the thermos's it is far better than stock. Also, it has enabled me to leave the firebox door cracked open about an inch (with the damper open as well) and still keep the temp I need. From my experience it is a major improvement. Just my 2 cents. Happy smoking!
Yes! I've been waiting for more of your franklin pit review videos!
Wow I am getting close to finishing my offset build and will be doing this test
Very good insight, thanks for sharing!
Ingenious and inexpensive test vs using meat. Appreciate your video's and of course Franklin should appreciate your video indirect advertising for his pits. My last smoker rusted out so one of these high dollar pits is what I want next. The video on treating to prevent rust was a needed video as well, at least for me. Thanks
Great test, I would have never thought of that method to check temperature consistency.
Really? The biscuit test has been used in BBQ cooking for years to see how even the heat is. I'm surprised, at this point, it doesn't have an ANSI number assigned to it with formal test procedures.
Yes , really! Seriously...your calling me out because I’ve never heard of this test. What a special person you must be that knows everything there is to know about grilling and smoking. I envy you! @@buckhorncortez
Wow that is really cool. I love this tip. Thanks again
I would love to see you repeating this test on the other leading backyard smokers such as the yoder Wichita
Just buy a Franklin pit and start cooking. The rest are either overpriced average units or garbge. Why do you tthink Franklin has been cooking the best brisket in the WORLD for the past 22 years? Because he builds his own pits!
I will never cook biscuits the same again. Love this video 😊
Imagine putting some brisket on those biscuits 😍
This information is invaluable - thank you. I’m designing and fabricating my own. It’s hard to find the science out there. But I’m really here to say that your grammar is excellent (we’re your parents teachers too?)
Now that’s a great tip! Thanks
Awesome test
Nice test Jeremy and explanation of why the cooking chamber evenly cooked. So how did the biscuits taste?
Great test
What an awesome way to cheaply test your grill!
Have you tested any of the Lone Star Grillz smokers?
I have not seen any of the so called bbq channels doing anything but dropping the fat head name. They dont even care about good Tx bbq. Its just about views sadly. Could get a better pit at half the price. 🤘
@@c7adventures376 please name a good brand and pit name.
@@KevinPeffley i been telling people about Lyfe Tyme just because they are affordable and my family has used them. For work i use custom made stuff. My corn roaster was made it Grandburry. It will set you back 14k or so. But thats a special custom made trailer. This bbq thing is sad because people are waiting in line to get screwed. No reason to buy a overpriced pit just for fun.
@@c7adventures376 Thanks. I’ll take a look.
@@KevinPeffley are you in Texas?? Just go to HEB and get a Lyfe Tyme smoker. If you go at the end of summer you get a better deal, but it worth the regular price. The HEB only has some models. Look onlibe for more.
Oh. I wonder how long mr big heads warranty is for. I bet its not a Lyfe Tyme one. Lol
Wow is all I can say on that smaller pit awesome design
I'm still not buying it at that price. Got a Brazos and added 16" to the smoke stack n it cooks like a $3k cooker! When I spend that much I'm getting a 500 gallon!! Keep up the great content. The internet went crazy for your beef tallow video.
Might you remember the pipe dimensions? Od and I’d of the pipe? I have the same pit and wanna do the same thing.
@@danielploy9143 yea I got a 6" black stove pipe that was 18" long. You lose 2" overlapping it on the existing stack n you have to make a little cut out where the lid is. So it ends up being 16" and I used a 6" duct clamp so if I ever change my mind I take it off. But honestly runs great and the draw is so good it burns an amazingly clean fire.
Then I'm guessing you're also not a customer for Wilson Audio XVX speakers at $300,000?
@@buckhorncortez I listen to Ted talks mostly, lol. Don't need all that audio power to hear a nuerobiologist talk ... lol. But at least that's sophisticated tech and not just welded steel. I totally had to Google that btw, lol $300k is insane
When are we getting the much-awaited brisket test?
Soon! Already did some testing
Really appreciate your videos I have learned a lot , just got my first stick burner 3 weeks ago, Outlaw Patio Model . One day would love to meet you and talk bbq . I have cooked on a Wide variety of smokers and cookers over the past 25 years from Weber, Traeger, Big Green Egg (last 15 years, WSM , 270 Smokers from Virginia (Terry and Stephanie West ) great people, and then finally the Outlaw Patio Smoker Stick burner and I must say the wood was the flavor I have been trying to achieve with charcoal the last 25 years. With all that being said we in the process of starting a restaurant, and would love to talk about some of your processes for holding meet and schedule for cooking. Thanks for all your help.
This might have been requested already, but after some experience under your belt with the Franklin, I’d love to see a video of how this compares to the Brazos.
Man, now I really want to get one of these
Wish I was into smoking foods. That’s a beautiful smoker. It’s like a work of art.
Can’t wait to watch your final review video of this smoker.
Can you do a video on the buying and shipping process for this smoker?
Smoked biscuits and gravy is a great idea
I can't wait to see your brisket cook on this Franklin smoker and whether it lives up to the price.
What's the price?
@@davelawrence8488 $2950 plus shipping.
@@guitarock79 that's not as bad as I thought. I might get one. Thanks
@@davelawrence8488 I believe Jeremy Yoder said his was around 4K with shipping. I put my name on the list. They are supposed to email me in a few months to verify if I’m still interested. It says a 18 month wait time. Fortunately I live just outside Austin and pick up is an option for me.... you know, in a year and a half from now. 😂
@@guitarock79 why would you pay that for any put with a bbq guys namebon it... lol. And you add that your in Austin as if that makes it ok to get ripped off. Guess thats part of keeping it weird. Yall probably wait 4 hours for offset big head bbq.
Cant get near tje flavor you find in the Tx hill country. 🤘
Would love to hear your thoughts on a Lang smoker. It routes the gases differently than most offsets.
Thank you for doing this! I received my Franklin Pit a few weeks ago and will fire it up this weekend. Would you assume the heat would be the same for all his cookers or do I need to test mine too?
You'll test it don't worry.
This makes me want one even more...
I noticed my Franklin pit was super even with the door open. When I closed the door, initially I had a slightly higher temp on the stack end. It seemed to level off, though, after a few minutes. I set up my old Maverick with 2 ambient probes (because I didn't care if the door crushed them) and they were pretty even with the Tel-tru. I love this pit. I wish I had a probe port but I'm loath to drill into it and I'm learning to cook by the Tel-tru gauge and maybe spot checking with a Thermopen.
Does this pit put a lot of smoke on the meat? Since Arron doesn’t use dampers and lets it rip, do you find that the air movement can dry meat? Regards, Tony
@@tony8354586 It puts out plenty of smoke. It's a clean smoke. The air movement will dry out the surface of meat compared to something with very little convection which is why people put so much effort into the trim. I find the stack size is right for the pit and doesn't really need to be throttled. I experimented with putting a brick up there to simulate having a damper and I didn't find it made much difference. The door closed gives you just the right amount of air. Opening the door actually cools it down a little. You can do a lot with the fire to give you more smoke flavor if you want or less flames.
@@dustindorsey6380 if you had to pick a flaw in the pit what would that be? Any problem closing the fire door like Jeremy had in one of his videos? Thanks by the way for answering my questions. One more question…let say you have the smoker at 250 and the air outside is 70 how often are you placing a piece of wood in the firebox?
@@dustindorsey6380 I have a recteq pellet smoker (which is a no brainer) for a long time and was thinking about trying a quality offset.
@@tony8354586 The only flaws are that I kind of wish I did have more control over the airflow but it performs flawlessly. I had no problem with door. I think he initially put the door on incorrectly. It's easy to not put a washer where it needs to be and make the door hard to close. I'm adding wood probably every 20 to 30 minutes depending on how I build my fire and how big the pieces are.
Great video.
Next test: See if it can cook those biscuits as fast as I can eat them. :P You just made me want hot buttered biscuits so badly I nearly drooled. Love your show mate.
Good test ... thx
Pure genius.
Great explanations. You need to be on masterclass
Damn you. Now I'm gonna use that "now partn'r" line everytime I open biscuits....
Cool video, i do have a dumb question, do you think staggering the briskets so they are not hiding behind each other matters?
While you're reviewing pits, is love to see you do one on the KBQ.
Been subscribed to your channel from the start and always look forward to the notice that a new video has dropped. Guess the brisket cook is waiting for clearance from "Alex Jones" !! Cheers from Texas!
😂
This dude has such a hard on for anything Franklin bbq.
what an unmitigated beating it is that so many RUclips content creators start out every video with "Hey guys!"
YUGE findings!
Do several bisquit tests running the pit at different temps to show how the hot spot scoots to the left at higher temps and/or when there is more air flow.
that is a great idea, ive never even thought to do that before. now i gotta go buy biscuits.
Just waiting for my spot on the list to be called so I can purchase one of these awesome franklin smokers
Nice!! Great test and results. The other question. Are they yummy cooked on the smoker?... :-)
Anyone wanting to understand the difference between temperature and heat needs to only experience the difference between a home heated with a wood stove versus conventional central heating system. With rooms heated to the exact same temps, the one heated with wood will always feel ten degrees warmer. It is a much warmer heat even tho it’s the same temperature
Can you show the baffle that directs the heat straight up?
Hey brother, do you have an opinion on round smokers vs squared smokers. Is there a science behind this that says one is significantly better than the other?
I would have never thought of the biscuit test.
Measuring temperatures at different locations with a digital temperature sensor would be the optimal test so that the temperatures high and low left and right front and back can be determined and accurate adjustments to the vent and burn box can be made to equalize if necessary the various differences throughout the cook chamber....
What if the first row was placed where the second row presently is? In other words, did the second row cook slower than the first row because of it's absolute location, or because there was a row in front of it to absorb some of the heat?
I reside in OC, CA. I believe you do too. Question. Where do you purchase your firewood??
Nice experiment, we'll try to replicate.