Hey Jeremy! Just wanted to say, as a South African immigrant living in the US, I've really enjoyed you channel. Us South Africans have out own form of Barbecue called Braai (we burn wood and cook the meat over it) and your channel has gotten me obsessed with American Barbecue. Been following your advice on ribs etc. And with this latest cook, man, the editing is looking AMAZING. You've really progressed from earlier videos and I'm happy to be along for the ride!
Amazing looking ribs Jeremy! You are making me want to get one of those pits. Looking forward to future cooks on it! Tell your wife I said hello! Cheers to y'all!!!!!
@Joshua Huayaban i would like the same video, i got my beginner offset smoker a nex grill, its been great as a grill so far. I have not smoked with it yet
The thing that RUclips has going for it is it sometimes has honest, well researched, and comprehensive reviews by experts of related products. Jeremy, you are part of what I'm talking about. Very well done. Good job Dog.
Its currently 40 degrees and almost 2am here and I just wrapped my second ever brisket. Watched all of your videos so my first one turned out as good as possible for the first time. Looking to beat Franklin and Yoder during round two! Thanks, and great video!!
One of your best videos. It would be interesting to have 6 ambient probes evenly in the cooker and graph the temperatures for a prolonged cook, such as a brisket.
Your tip for making the splits smaller is one I should have thought of. I got a new offset ($200 from Depot) and I was struggling. I made the splits a little smaller and I was able to get the results I wanted. Thank you for your great channel!
🔥 I’ve been experimenting with extra hot and fast 400 deg baby backs. New favorite. And so much faster! Way meatier than st louis ribs. 45 uncovered 20 wrapped in foil 15 sauces to set It works. Baby backs don’t dry out either
Great video Jeremy! I have learned so much from your videos!! Your production quality is excellent, and your presentation and delivery is awesome! As a viewer, you make me feel like we have been friends for years, even though we have never met. Keep up the good work!
You guys did a very good job on this video. The way the narration was thought out and edited was really nice work. I watched this and felt like I was watching network food channel tv show. I’m curious though, did you find anything that would have been considered a hassle? Thanks again. Nice work again. 👍
That's interesting that I was thinking the same thing. I don't normally critique youtubers because I'm not ever planning on being on that side of the screen, but this was done well. That's not taking away from all the other videos, but there was a continuum of thought and continuity of frame and colors that works seamless here. Jeremy, you're getting good man!
Great information on this new Franklin’s BBQ pit it really sounds like a great pit but I’m seriously thinking of getting me a bigger 250 gallon reverse smoker after seeing your 500 gallon I think I gotta have one just not so big don’t need it for business just do it family and friends get together live seeing all your videos thanks for taking the time to post them !
@@2005Pilot Ext stack is not the whole picture, its the baffle in the Brazos that scews it up. Been there , done that, sold the Brazos, have a Franklin on the way
Wow! Really nice first cook on the Franklin offset smoker Jeremy. Very detailed review on what you’re looking for as far as temps, color and smoke quality. Nicely done! Can’t wait for that brisket cook!
"If had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork." I love the rack of pork ribs. Cheers, Domenico.
I had a Timberline 1300 and now a Yoder YS640. I've been following this Franklin smoker since it was introduced. Might have to get into stick burning. Great work.
@@rapinbatches yeah, I think everyone understands that. I recently got the little brother to the Brazos. My first ribs weren't perfect, but still better flavor than anything my electric could do.
Nice work, and I enjoy watching all of your videos. I learn a lot!! Please do a few more cooks on this offset as I am on the hunt for a decent backyard smoker. Much appreciated!
First off, great job. I have a question for you. I was wondering if a reverse flow offset smoker would give better smoke on a smoker same length as a regular offset smoker. My way of thinking is smoke traveling longer distance acting like a longer smoker than it actually is. Using your opinion that bigger, longer smokers work better. I am starting to shop for a back yard smoker to smoke meat as best as I can. Keep up the good work, I am a loyal fan!!!
Awesome video. I would be curious to see the temperature differences across the cooking chamber. Also a couple briskets or pork butts. Would be a dream to own an offset this nice.
Thanks for the honest review. I’m try to decide which pit is best for me and this helps. Is the best way to control temp is to open the door or size and amount of wood?
@@amrikcrow3573 I didn't notice a difference in the bark at all. I didn't use store bought tallow though. What I did was took the fat from the trimming process, removed any meat from it, chilled it, put it through a food processor, then rendered it down on the stove in a pot of water until I was left with the pure tallow that came off of the brisket. Then I used that tallow on the wrap. When you think about it, it's a similar amount of moisture that you would have had in the wrap anyway, so it's not that surprising that the bark wasn't affected. YMMV though - I've heard some people on the internet complain about it. My experience with it was amazing though.
Only person I've seen so far is Henry Soo, and he gave full credit to Jeremy in the title, and in each video. If others have ripped him off, that's sad. I have a tub of Wagyu talo sitting waiting for my next brisket...lol
So, I'm about ten videos in, and with this one, a subscriber. One quick, full noob question, Jeremy. With what appears to be no firebox or flu dampers, aren't you more at the mercy of the smoker when it comes to maintaining temperature? Is it all about managing the fuel input with this unit? Thanks in advance. Looking forward to more videos on this unit. I've only smoked twice and both times on a borrowed backyard offset. Looking to make a purchase of my own in the not too distant future.
You are one of the few cooks that I have seen that didn't cook the ribs to "fall of the bone". Based on my training to be a competition BBQ judge, you cooked those ribs to the correct doneness! Makes me wish that I was there!😧😧😧😉
As far as I remember the thermometer is placed in the hottest area of the cooker (excluding the throat); 275f at the collector might be slightly lower towards the middle of the chamber. Would love to get my hands on that pit, though not exactly cheap
Fantastic pit, congrats. I admit I don't have the space or the money for a proper offset, but thanks to guys like you and other experienced BBQr's I've learned how to utilize the 18/22in WSMs and Kettle cookers I do have, and having a blast cooking some great food. Not to mention learning RUclips tricks where one can work a WSM like a stick burner with some simple additions for better airflow; that can enable me whenever I want to do wood fired cooks until a day does come if an offset could join the fleet. Keep up the great work and looking forward to seeing more cooks and comparisons w/the Franklin.
As good as the Franklin may be, it's not 4x better for cost alone. I mean, Jeremy has cooked some INSANE stuff on a $100 Home Depot smoker-yes it was a lot more difficult, but the results were pretty stunning.
I've got a Lang 36 and I get what you are saying with the temps. It's tough for me to get a consistent product on it. This smoker looks like it may be a better deal
I have seen others asking what wood you use - but did not see a reply. I myself like using Pecan Wood - it gives the meat a smooth flavor. Some like Mesquite Wood the main wood you see across Texas,but to me it is a little Tart for my cooking. Hickory,Oak or Pecan are good woods for great flavor.
Love the video, looking forward to more cooks on the new smoker, I myself is undecided on what offset smoker to get. Here in Walton ky, the weather get pretty crazy one day it's hot and one day it snows, so I want to upgrade to something that's going to last for years. Again keep up the great videos.
The design of the door with the size of that stack looks like it was well thought out Fire management is key.... You might need identifying flashing red lights on top of that stack Great color on those ribs....what type of splits were you using Another great video
You are the consumate professional, come across very friendly and I hope your channel blows up even more. Btw some of the best bbq I have ever had is corkscrew bbq in spring TX.. beat of luck with your channel...
Since you are back in Kentucky, would you consider cooking mutton on the Franklin? About the only place you find bbq mutton is in western Kentucky. I believe it needs to be introduced/reintroduced to the barbecue world. When done right it is excellent.
Ha! You changed the orientation of the firebox door handle! I knew you assembled that 180 degrees backward in your last video! I'm jealous. I can't wait to get me one of these pits. I'm on the list, but it will be months. EDIT: I commented before you mentioned it in the video.
I imagine you have several pits back there now. That Franklin pit looks awesome and very promising. I thought you put the firebox door handle on backwards but I thought maybe it was just me. Glad you called it out. Great looking ribs bro
Nice video. I have one of these pits (#127), and I’ve also found that splits of that size work best and that 275 is the sweet spot. What wood did you use? I assume oak, but which species..?
Novice question.....how do you manage the airflow through it? There doesn't seem to be any way to close off the vents on the firebox door or the stack.
$3000 is a great price but would like to hear more about the heat retention and workmanship of the unit. I have a Meadow Creek offset smoker that’s about the same size. Been using it for 7 years now. Love it.
Awesome video! The one thing that concerns me a bit is the lack of an adjustable air intake vent...So it is always set to the venting on the door correct? With that said, does that mean that it is more stable for the 275 degree cook temperature that seems to be the "sweet spot" for smoking? But what if I want to do a really slow cook at say 225 or so, how would I accomplish that without adjustable vents? By controlling the fire itself?
Ok i gotta ask cause ive tried both putting it back in the smoker with foil and on the bbq with foil and some fat/butter(now tallow lol) and its faster in the q or oven so y do u prefer back in the smoker? I dont find it ads to any more smoke flavor. Also KC sauce is the best! Lol
If I recall, your pit was delivered with no actual paint finish, so that dark patina visible in this video is evident, looks very nice. I'll be upgrading from my Highlander at some point. However, I'm still stuck on the Lonestar Grillz brand. LOL, They are more within my budget. Thanks for your vids, great stuff!!
@@SmokinJoesPitBBQ that's one of my favorite parts of using a stick burner. Give me the splitting are, I want to hit something. BTW if you haven't used a Chopper One you're missing out.
Hey Jeremy! Just wanted to say, as a South African immigrant living in the US, I've really enjoyed you channel. Us South Africans have out own form of Barbecue called Braai (we burn wood and cook the meat over it) and your channel has gotten me obsessed with American Barbecue.
Been following your advice on ribs etc.
And with this latest cook, man, the editing is looking AMAZING. You've really progressed from earlier videos and I'm happy to be along for the ride!
I'm a south african watching back Johannesburg learning the ways. Trying it on Weber first, still got 4 hours to go but excited!!! Ons gaan nou braai!
Are you related to Elon Musk ?
Hurry up and get a brisket on that pit!!! Lol!!!!!!
Yep
Brisket sucks
Seriously. Cut the shit.
@@ColocasiaCorm someone messed up their brisket cook!
@@captnevilstomper118 no its a highly overrated cut.
Amazing looking ribs Jeremy! You are making me want to get one of those pits. Looking forward to future cooks on it! Tell your wife I said hello! Cheers to y'all!!!!!
@Joshua Huayaban i would like the same video, i got my beginner offset smoker a nex grill, its been great as a grill so far. I have not smoked with it yet
The thing that RUclips has going for it is it sometimes has honest, well researched, and comprehensive reviews by experts of related products.
Jeremy, you are part of what I'm talking about. Very well done. Good job Dog.
I think its great you support franklin and have completely unbiased opinions at the same time.
Been waiting for this one! Can’t wait for a brisket vid on this smoker
Same!
Me 3!! Lol Looking Very forward to the next cooks!!
Me 4! 😉
That pit really is beautiful. Those lines are so clean.
Watching old videos it's really amazing how far production quality and camera work have come. Cheers.
I've been waiting for this...
Just watched your cheese burger sausage video..AMAZING!! You're awesome
@@Firstnamelastname-ff3mf thank you! They came out fantastic.👍
@@SmokinJoesPitBBQ same here...
@@MrPanthers23 thank you buddy!🤘
Good to see ya here Joe 😋
Its currently 40 degrees and almost 2am here and I just wrapped my second ever brisket. Watched all of your videos so my first one turned out as good as possible for the first time. Looking to beat Franklin and Yoder during round two! Thanks, and great video!!
I watched every ad completely to help pay for that badass smoker. Thanks for the content Jeremy
One of your best videos. It would be interesting to have 6 ambient probes evenly in the cooker and graph the temperatures for a prolonged cook, such as a brisket.
Your tip for making the splits smaller is one I should have thought of. I got a new offset ($200 from Depot) and I was struggling. I made the splits a little smaller and I was able to get the results I wanted. Thank you for your great channel!
That smoker is a thing of beauty!
I’ll never purchase this pit but I love watching its magic!
Another Masterpiece Jeremy! Beautiful color and taste without a lot of sauce and rub!!
🔥
I’ve been experimenting with extra hot and fast 400 deg baby backs. New favorite. And so much faster! Way meatier than st louis ribs.
45 uncovered
20 wrapped in foil
15 sauces to set
It works. Baby backs don’t dry out either
YESSSS! Friday night Video!! Many Thanks from Lockdown Montréal !
Looks great! Love the sounds in this video, chopping wood, cracking fire, creaking door, crinkling foil.
Awesome! I agree a comparison of Brazos vs Franklin’s pit would be great!
I'm glad I found this channel :D
Great video Jeremy! I have learned so much from your videos!! Your production quality is excellent, and your presentation and delivery is awesome! As a viewer, you make me feel like we have been friends for years, even though we have never met. Keep up the good work!
I like Aron's double walled fire box set up. Saw the build video one day and thought "Why doesn't anyone do this?". I might buy one next year.
You guys did a very good job on this video. The way the narration was thought out and edited was really nice work. I watched this and felt like I was watching network food channel tv show.
I’m curious though, did you find anything that would have been considered a hassle?
Thanks again. Nice work again. 👍
That's interesting that I was thinking the same thing. I don't normally critique youtubers because I'm not ever planning on being on that side of the screen, but this was done well. That's not taking away from all the other videos, but there was a continuum of thought and continuity of frame and colors that works seamless here. Jeremy, you're getting good man!
@@elsos8711 He hired a professional camera man a while back. When you pay someone to film you, it better be high quality.
@@duanehenicke6602 He has come a long way from his earliler vids!
I’m loving this Franklin pit series, please keep bring in it scientist !!
Great information on this new Franklin’s BBQ pit it really sounds like a great pit but I’m seriously thinking of getting me a bigger 250 gallon reverse smoker after seeing your 500 gallon I think I gotta have one just not so big don’t need it for business just do it family and friends get together live seeing all your videos thanks for taking the time to post them !
250 reverse might be the ticket for you. That’s a perfect backyard size that can do everything and get top notch flavor.
I’d love to see a comparison cook between the Brazos and the Franklin pits
But add the Stove Pipe to the stack on Brazos.
Will be doing a comparison soon!
@@MadScientistBBQ id love it if you threw the pitts and spitts in there. I also noticed you using small logs so i would love backyard offset tips
Agreed. I just got my Brazos DLX based on Jeremy’s past videos. I had the money to upgrade so I did. So far the counter weight is awesome.
@@2005Pilot Ext stack is not the whole picture, its the baffle in the Brazos that scews it up. Been there , done that, sold the Brazos, have a Franklin on the way
Wow! Really nice first cook on the Franklin offset smoker Jeremy. Very detailed review on what you’re looking for as far as temps, color and smoke quality. Nicely done! Can’t wait for that brisket cook!
Looks incredible. I think I am going to try some different wood sizes on my smoker. Can't wait to see how a brisket turns out.
Awsome first cook! Can't wait for your full review on the smoker!
Ahhhh the quality pits we miss out on here in Australia 😔
Great video mate,, been waiting for this! 👌🏻
"If had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork." I love the rack of pork ribs. Cheers, Domenico.
Great color on those ribs! Love how nice and dark red they are.
I had a Timberline 1300 and now a Yoder YS640. I've been following this Franklin smoker since it was introduced. Might have to get into stick burning. Great work.
Its not like the outdoor electric ovens your used too. Stick burners actually require you to know how to bbq.
@@rapinbatches yeah, I think everyone understands that. I recently got the little brother to the Brazos. My first ribs weren't perfect, but still better flavor than anything my electric could do.
@@lwadeallen same initial experience going from WSM to OC Wrangler. Even the bones had killer smoke flavor!!!
Respect your diligence 👍🏼🍻
Honestly that smoker is gorgeous. Just looking at the firebox door let's you know it's solid.
Them ribs looked amazing, look forward to a brisket cook!!!!
Just want to say you make great videos! Thanks for the quality content
Already on their waiting list! Cant wait for you to release more videos on this one!
love your videos
Keep doing what your doing i love it.
Nice work, and I enjoy watching all of your videos. I learn a lot!! Please do a few more cooks on this offset as I am on the hunt for a decent backyard smoker. Much appreciated!
First off, great job. I have a question for you. I was wondering if a reverse flow offset smoker would give better smoke on a smoker same length as a regular offset smoker. My way of thinking is smoke traveling longer distance acting like a longer smoker than it actually is.
Using your opinion that bigger, longer smokers work better. I am starting to shop for a back yard smoker to smoke meat as best as I can.
Keep up the good work, I am a loyal fan!!!
Awesome video. I would be curious to see the temperature differences across the cooking chamber. Also a couple briskets or pork butts. Would be a dream to own an offset this nice.
Make sure you don’t grab the round up sprayer
Remember to empty the round up before putting water in!
Thanks for the honest review. I’m try to decide which pit is best for me and this helps. Is the best way to control temp is to open the door or size and amount of wood?
Control everything with fire size
Love from Ireland, lots of people smoking and bbqing here now
ohh ya, they look good, real nice
I’m amazed at all the copycat youtube channels trying the beef tallow on there briskets. You started a storm. HaHa
I tried it last weekend - BEST brisket I have ever had
@@noahhastings6145 how’d the bark come out? I’ve been thinking about trying it, but wasn’t sure how it’d affect the bark.
The tallow is a game changer
@@amrikcrow3573 I didn't notice a difference in the bark at all.
I didn't use store bought tallow though. What I did was took the fat from the trimming process, removed any meat from it, chilled it, put it through a food processor, then rendered it down on the stove in a pot of water until I was left with the pure tallow that came off of the brisket. Then I used that tallow on the wrap. When you think about it, it's a similar amount of moisture that you would have had in the wrap anyway, so it's not that surprising that the bark wasn't affected. YMMV though - I've heard some people on the internet complain about it. My experience with it was amazing though.
Only person I've seen so far is Henry Soo, and he gave full credit to Jeremy in the title, and in each video. If others have ripped him off, that's sad. I have a tub of Wagyu talo sitting waiting for my next brisket...lol
Yessssss! I was thinking about this while I was at work and get home to it being uploaded!
So, I'm about ten videos in, and with this one, a subscriber.
One quick, full noob question, Jeremy.
With what appears to be no firebox or flu dampers, aren't you more at the mercy of the smoker when it comes to maintaining temperature?
Is it all about managing the fuel input with this unit?
Thanks in advance. Looking forward to more videos on this unit.
I've only smoked twice and both times on a borrowed backyard offset. Looking to make a purchase of my own in the not too distant future.
I’d like to see you compare one of the Workhorse Pits, especially the larger 1975, to the Franklin & how it compares to your 500 gallon pit.
I'd put my money on the 1975
You are one of the few cooks that I have seen that didn't cook the ribs to "fall of the bone". Based on my training to be a competition BBQ judge, you cooked those ribs to the correct doneness!
Makes me wish that I was there!😧😧😧😉
Hope mine turn out like this tomorrow, wow!
The video I’ve been waiting for!
Hard to argue with good results. Looking forward to longer cooks...
Good looking Ribs. That pit looks well made. I wouldn't expect anything less
Great stuff! Excited for the eventual brisket and beef ribs, as well as the pork butt coming up on this smoker!
Hey Jeremy would you do a biscuit test on the Franklin cooker?
As far as I remember the thermometer is placed in the hottest area of the cooker (excluding the throat); 275f at the collector might be slightly lower towards the middle of the chamber. Would love to get my hands on that pit, though not exactly cheap
Just listened to you on Lee Syatts podcast! Love your work and channel.
Great stuff! Excited to see more videos with this pit.
Airflow is the key! Well done, Jeremy. It’s a great looking pit. I just have decide if I get one or a used truck. Lol!
I apreciate you taking the time to run some tests before giving us a full review, that's what a BBQ scientist really does..!! Thanks
Thanks for the input. I’m really starting to love these smokers. 😎👍🔥🔥
Fantastic pit, congrats. I admit I don't have the space or the money for a proper offset, but thanks to guys like you and other experienced BBQr's I've learned how to utilize the 18/22in WSMs and Kettle cookers I do have, and having a blast cooking some great food. Not to mention learning RUclips tricks where one can work a WSM like a stick burner with some simple additions for better airflow; that can enable me whenever I want to do wood fired cooks until a day does come if an offset could join the fleet. Keep up the great work and looking forward to seeing more cooks and comparisons w/the Franklin.
As you begin to grow more familiar with this smoker, will you do a comparison vs the Brazos, and which one you think is better?
As good as the Franklin may be, it's not 4x better for cost alone. I mean, Jeremy has cooked some INSANE stuff on a $100 Home Depot smoker-yes it was a lot more difficult, but the results were pretty stunning.
I've got a Lang 36 and I get what you are saying with the temps. It's tough for me to get a consistent product on it. This smoker looks like it may be a better deal
Dude, first THANK YOU for trial and error in wood size, that’s cool of you to share. Great video!
You a legend for not taking off the fascia. Only real men leave it on. You legit.
I have seen others asking what wood you use - but did not see a reply. I myself like using Pecan Wood - it gives the meat a smooth flavor. Some like Mesquite Wood the main wood you see across Texas,but to me it is a little Tart for my cooking. Hickory,Oak or Pecan are good woods for great flavor.
Awesome video Jeremy! Awesome tips sprinkled throughout
Looked great to me, can't wait to see a couple briskets on this guy.
Love the video, looking forward to more cooks on the new smoker, I myself is undecided on what offset smoker to get. Here in Walton ky, the weather get pretty crazy one day it's hot and one day it snows, so I want to upgrade to something that's going to last for years. Again keep up the great videos.
The design of the door with the size of that stack looks like it was well thought out
Fire management is key....
You might need identifying flashing red lights on top of that stack
Great color on those ribs....what type of splits were you using
Another great video
You are the consumate professional, come across very friendly and I hope your channel blows up even more. Btw some of the best bbq I have ever had is corkscrew bbq in spring TX.. beat of luck with your channel...
Great Video, keep up the great work. Can't wait for your brisket cook and thoughts after having more time on the pit.
Since you are back in Kentucky, would you consider cooking mutton on the Franklin? About the only place you find bbq mutton is in western Kentucky. I believe it needs to be introduced/reintroduced to the barbecue world. When done right it is excellent.
Ha! You changed the orientation of the firebox door handle! I knew you assembled that 180 degrees backward in your last video! I'm jealous. I can't wait to get me one of these pits. I'm on the list, but it will be months.
EDIT: I commented before you mentioned it in the video.
I imagine you have several pits back there now. That Franklin pit looks awesome and very promising. I thought you put the firebox door handle on backwards but I thought maybe it was just me. Glad you called it out.
Great looking ribs bro
Mouth is watering over here, great cook. I'm over here watching you video burning wood on my offset at 9:22pm. Awesome
I'm just gonna say, thank you for biting that rib properly👍 enjoyed as always
oh, so i will let you look when i bit my rib to make sure I ate it right..what a joke.
@@davo912 when are u cooking your ribs so I can see your bite
You better show us this damn bite bill
@@envythis101 are you ok? maybe a trip to the dr? telling some guy on youtube he is biting the rib right. what a joke
There is no "right way" to bite a rib...... just bite into it.
Color looks good.
Nice video. I have one of these pits (#127), and I’ve also found that splits of that size work best and that 275 is the sweet spot. What wood did you use? I assume oak, but which species..?
Novice question.....how do you manage the airflow through it? There doesn't seem to be any way to close off the vents on the firebox door or the stack.
$3000 is a great price but would like to hear more about the heat retention and workmanship of the unit. I have a Meadow Creek offset smoker that’s about the same size. Been using it for 7 years now. Love it.
excellent video and great content
Excellent video. I enjoyed the first one as well when you unpacked it. I live in Texas, just outside of Fort Worth and love your videos. Great stuff.
Awesome video! The one thing that concerns me a bit is the lack of an adjustable air intake vent...So it is always set to the venting on the door correct? With that said, does that mean that it is more stable for the 275 degree cook temperature that seems to be the "sweet spot" for smoking? But what if I want to do a really slow cook at say 225 or so, how would I accomplish that without adjustable vents? By controlling the fire itself?
What's the mix ratio on the salt and pepper?
Ok i gotta ask cause ive tried both putting it back in the smoker with foil and on the bbq with foil and some fat/butter(now tallow lol) and its faster in the q or oven so y do u prefer back in the smoker? I dont find it ads to any more smoke flavor. Also KC sauce is the best! Lol
Man! I wish you had put two temp probes in on either side to see how the temps are for real and compare to the dial also
Was definitely thinking the same thing
Ya
Noticed on this one you didn't crack the door to the fire pit. Is that because of the ventilation already from the holes?
If I recall, your pit was delivered with no actual paint finish, so that dark patina visible in this video is evident, looks very nice. I'll be upgrading from my Highlander at some point. However, I'm still stuck on the Lonestar Grillz brand. LOL, They are more within my budget. Thanks for your vids, great stuff!!
I’m gonna try to cook my first brisket soon!
TyJeremy👍 good video!
Ribs looked really good. The firebox size would be an issue for me but otherwise a great looking smoker.
For the price that firebox is small.
Why is it an issue? It looks like the right size for the smoker?
@@lwadeallen you're probably right but you'd have to cut your own splits down to a smaller size like Jeremy did. Just my opinion.
@@SmokinJoesPitBBQ - Agreed. The Workhorse pits are cheaper and their fire box is huge.
@@SmokinJoesPitBBQ that's one of my favorite parts of using a stick burner. Give me the splitting are, I want to hit something. BTW if you haven't used a Chopper One you're missing out.
Nice work. That Franklin Tel-Tru looks sharp.
I am curious to the size comparison of this smoker to an Ole Country Pecos/Brazos
Great first cook! Tough to beat that color.