Franklin Barbecue Pit: How Evenly Does it Cook? | Mad Scientist BBQ
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- Опубликовано: 29 апр 2021
- In this video I test out how evenly the Franklin Barbecue Pit cooks from one side to the other.
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Хобби
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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! 👍🏻
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
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.
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!
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 😆.
Best BBQ Channel on RUclips
Finally my thermodynamics class is getting put to use!!! Little did I know it would be for bbq.
Love it. I loved the biscuit test on the old country brazos, and now on the Franklin Pit! Good stuff
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.
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.
I really like your content it is straight to the point and i learn a lot . Keep up the good videos
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.
This is the kinda fine tuning bbq information that I geek out on. I love it!
Awesome video! Great intel...thanks for the info...and the biscuits idea 💡
Excellent explanation.
I’m loving any and all of your videos on this smoker! I am so jealous, I want one so bad!
I really like the bluesy guitar when watching your BBQ vids. :)
Very cool.. love the biscuits test
Neat way to test heat distribution! Thanks for sharing!
I love the way you bring the science of BBQ to your videos, bro!
Very clever evaluation for temperature distribution. Thank you.
Nice pit and wonderfully even grate temp, good to know thanks my man! 🙏👊🇺🇸
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.
Mad Scientist knows what hes talking about.. Heck he moves from Cali to Kentucky.. Smart guy :)
Awesome test
Excellent content 👍🏻
Great test
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
You're my go to RUclips BBQ guy now certified. All value, no fluff.
Great video! Keep up the great scientific work! 👏🏽👏🏽👏🏽👏🏽👍🏽
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.
I need a new video every week man!! Best at it!! Keep smoking!
Wow that is really cool. I love this tip. Thanks again
This is truly a bbq science experiment! Awesome video!
Very good insight, thanks for sharing!
I’ve said this before- man, that is a beautiful pit. I’m sure to cooks well, but it just LOOKS so good!
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!
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.
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
Good test ... thx
Really like this video. I agree with the physics teacher - heat and temperature are different, especially when cooking. Thanks for the vid.
Now that’s a great tip! Thanks
biscuit test! love it!
Wow I am getting close to finishing my offset build and will be doing this test
A 5 minute video from Mad Scientist BBQ? Heck yeah!
This video was really good and educational, but I think we are all ready for a good, long, awesome real BBQ cook
Great video.
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!
Man, now I really want to get one of these
Good to see the Old Country Brazos still kicking around in the background.
Pure genius.
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.
Wow is all I can say on that smaller pit awesome design
Yes! I've been waiting for more of your franklin pit review videos!
I can’t wait to see what this thing does to a brisket.
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.
I will never cook biscuits the same again. Love this video 😊
This makes me want one even more...
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?)
Can’t wait to watch your final review video of this smoker.
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
that is a great idea, ive never even thought to do that before. now i gotta go buy biscuits.
Imagine putting some brisket on those biscuits 😍
What an awesome way to cheaply test your grill!
Would love to hear your thoughts on a Lang smoker. It routes the gases differently than most offsets.
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.
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!
Nice test Jeremy and explanation of why the cooking chamber evenly cooked. So how did the biscuits taste?
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
Smoked biscuits and gravy is a great idea
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
I’m on the list!
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!
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!
😂
what an unmitigated beating it is that so many RUclips content creators start out every video with "Hey guys!"
YUGE findings!
I would have never thought of the biscuit test.
Wish I was into smoking foods. That’s a beautiful smoker. It’s like a work of art.
Damn you. Now I'm gonna use that "now partn'r" line everytime I open biscuits....
Great explanations. You need to be on masterclass
This dude has such a hard on for anything Franklin bbq.
Just waiting for my spot on the list to be called so I can purchase one of these awesome franklin smokers
When are we getting the much-awaited brisket test?
Soon! Already did some testing
Can you do a video on the buying and shipping process for this smoker?
Wawaweewa it's a very nice
👍👍
Nice experiment, we'll try to replicate.
While you're reviewing pits, is love to see you do one on the KBQ.
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.
Nice...
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
Mmm smoked biscuits... yummmm
This is a great thing to do on every grill or smoker you have. Can’t know if you don’t know
It doesn’t really apply to my Char-broil offset, but it was interesting and has given me some ideas.
What’s your opinion on that semi insulated fire box?
I've been looking for an offset and haven't made up my mind yet. Looking to move from charcoal and woods chunks to stick burning.
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....
Nice!! Great test and results. The other question. Are they yummy cooked on the smoker?... :-)