Franklin BBQ Pit: How to Season Your Smoker | Mad Scientist BBQ
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- Опубликовано: 28 авг 2024
- In this video I take you through the step-by-step process of seasoning a new smoker.
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What on earth are you wearing dude?
😂 I love that jacket. My wife wants me to throw it away, but I refuse.
respect the accepting adult/fatherhood sweater :)
I love it!
Maybe your attached to the jacket cuz it’s been seasoned with smoke haha
I want that jacket in a adult size onesie😂😂😂😂😭😭😭
My favourite BBQ RUclips channel host shows why this is so, again. 👍
The explanation for seasoning of this video is the best ever.
The best offset seasoning video out there! Your insight sets the bar, bravo!
I've seasoned my cheap offset smoker before with grapeseed oil but always developed the sticky coating that you talked about. I see now that I need to re-apply the oil and get it ripping hot. Thanks for the informative vid!
It is so so vital to season your offset smokers it's a very important step most people miss. my favorite oil and what I always use for seasoning is grapeseed oil
One day I will have an offset. But right now, grapeseed oil works perfectly for seasoning my cast iron skillets.
Be careful with the fancy grape seed oils, they can leave a sticky residue
Linseed Oil is perfect for this
Having played with various smokers over the past 30 plus years, I’ve found that the best thing to use for seasoning a new smoker or reseasoning when needed is simply beef tallow and pork fat drippings from another smoker. Yields a super dark, durable seasoning that far outlasts any canola or vegetable oil thats readily available.
I wonder if a tallow bees wax blend would work? Novice BlackSmith here. All my decorative work gets waxed.
@@stevesyncox9893 Does it have a good protective finish? I have pounds of bees wax available to use......TY
This is one of the most informative videos on BBQ I’ve seen.
I’m researching bbq pits and your video just made me want to buy one NOW. Great video!
Could you talk more about the science of stack height? Franklin's book mentioned it but also left me curious for more. Thank you for all your insight. Really enjoy this channel.
Stack height is a question for me as well. I have an Oklahoma Joe Highland, and I've asked my father in law to weld together some metal piping for a taller stack to hopefully get more draft.
@@joshwest1614 awesome please let me know how it goes! I have a highland as well. My plan has been to rivot some sheet metal together so I can easily cut it shorter as needed. Just wish I knew more about how to know when it's just right.
@@mdlagreca would it be possible to use ducting to extend the smoke stack?
@@3wbishop it is possible most auto parts stores sell a 3 in exhaust stack that’s about 18 inches that most guys use to extend their exhaust stack on their highland myself included
@@grahamwalker2740 thats what I have
The red and black jacket gives me a Vermont kind of vibe. Love it. This has to be the best smoker seasoning vid. Video looks good. Audio is good and the content is so very helpful.
Lodge makes a great spray to season their cast ion pans. It’s just canola oil and doesn’t seem to have the other chemicals or leave the residue that Pam or the grill sprays leave. It’s a little expensive at around $10, but so much better.
Do you spray it down just one time or every so often?
@@christopherhobby8391- I would think if you sprayed down your smoker every 3-6 months to maintain the seasoning, you'll be good to go. But, that is also dependent on how exposed your smoker is to the elements. If you get your smoker ripping hot, to the point it will burn off the seasoning, and you live in a wet climate, you'll want to re-season everything much more frequently. You have to treat it like a good cast iron pan or carbon steel cookware.
I would love to see a huge, in depth detailed vid about resting brisket. When, duration, how, etc. I dried a brisket out letting it rest a little too hot, and it's just time I don't have to learn by trial and error. I know you say the longer the better, some times 8 hours, so a video breaking this down would be excellent
Yes please do a video in regards to resitng time and procedure and what to do if the brisket is done long before guests arrive..
Stick it in a cooler for 8 hrs....not much else to say
@@ZmannR2 At what temperature? Mine continued to cook in the cooler and dried out.
He covered that in many videos
I’ve been using pam too! It’s so easy and keeps the rust down
Same
I use cooking spray as well. My cook chamber gets a new coat about every 10 cooks and my fire box about every 3 cooks (it's not insulated so it gets screaming hot no matter what size fire). Thanks for the info Jeremy.
I watch cuz u are so detailed and explane evrything so we can be as good as u
I love the sciency shit you bring to the BBQ space. I feel like I learn more "technique" from hearing some of the basic science behind the meat/equipment/cooking. It's the kind of stuff that will last longer than a good rub recipe.
Thank you I ‘m getting a large smoker that needs some major cleaning and new racks made so I wanted to watch this video and learn how to take care of the metal inside and out it’s an offset
Holds 60 briskets thank you again
Just wanted to say thanks for all the great ideas you've been coming out to help me out for the smoker I have since the last year-and-a-half Oklahoma Joe offset smoker eventually I will love to have a big Smokehouse eventually and I have a bigger smoker
Just bought my first smoker and I've been watching you're videos like crazy
Thank you Jeremy! I just added a Oklahoma Highland Smoker to my lineup and I am thankful for your insight and confident enough to successfully season my smoker!!! CHEERS!!👊🍻
Thanks man. Good info. Love the Jacket. Looks Canuck!🇨🇦❤️
Great timing for this video! My custom offset should be delivered soon and I've been researching how to do the burn in and seasoning. Thanks!!
I could swear a secret agenda to this channel is to slowly and subconsciously remove the mystical stigma around all things Franklin's BBQ. These videos really show you how it isn't this perfection process, and that all things - regardless of how perfect they may seem - have subtle imperfections if you're smart enough where to look. It really is built to show anyone they can start BBQing at that level if you just practice the process.
He has some OCD regarding Franklin...can't stop talking about him..probably dreams Franklin but it's Franklin that actually owns a restaurant that sells out daily in the real world
I always enjoy your videos and your food always looks great. This process reminds me of seasoning cast iron or an outdoor griddle, same polymerization process. Definitely an important step with that pit. I like that pit too.
I like your easy PAM approach to seasoning the smoker
I watched another video where the guy literally hand rubbed his smoker with linseed oil on the outside when it was hot
KISS = Keep it simple stupid. Best policy.
Glad you made is video I have a Lang 48 that has been seating in my garage for some time. Watching your videos has me moving it to the back yard. This is a good way to take care of it and keep it from rusting.
Interesting how this is presented. I am going to replace my offset (rusted out) smoker) and this will help prevent the same thing from recurring as it is used!
I would use Avocado Oil high smoke point and lubes metal really well.
If using it on the metal, does it matter if it's a high smoke point oil or not? He made it sound like he wanted it to smoke so it can turn black and protect the metal, a small fire might not be able to do that... ?
Nice. Just finished my 330 gallon offset and need to sandblast, burn out and season
Nice!! I was waiting for you to say "I'm a lumberjack and I'm okay"....:-) Looks like a cozy jacket...:-)
Thanks so much for the specificity of why we season pits. New sub for sure, thanks again! ❤
I am a beginner and will be doing my first test burn and seasoning during the coming week and then my first Texas style pulled pork this weekend.
Thank you for the great video stuffed with great info and tips!
Getting those Matt's Off Road Recovery vides with the soundtrack.
Could you do a video on why food taste better the second day or is it because you've been in the smoke all day and you've become desensitized to the smoke flavor
For me it’s because I have been drinking since 5am smoking meats for the party 😂
I found that because I’m around it during the cook that I go nose blind! But the next day when I open up the leftovers, it’s like 10x more flavorful.
daddiest jacket ive seen in a while
This process is the same as seasoning cast iron. Well done!
Except for the fact that it's not what you want to do when seasoning a cast iron skillet. The key is to apply a very thin coat of oil and to not lather it on. I've made that mistake and ended up with a tacky seasoning. I then followed the recommendation to wipe as much of the oil as possible off before heating the skillet and it turned out perfect, slick and not tacky. I'm puzzled as to why a an offset would be any different, unless mild steel behaves differently than cast iron.
Most intense PAM shots you can find on the internet, nice video!
Speaking of butcher paper. I did a rack of beef ribs in the oven the other day wrapped in butcher paper instead of foil like most all recipes show. What a great Browning I got instead of grey boiled looking rack. Used some smoked paprika in rub and a tiny drizzle of liquid smoke. 👍Good tip video today. Nice tips
I did not see you do any scrubbing which was my first thought but I like your solution much better.
jeremy lookin saucy with the crew neck sweater drip
This is exactly what I needed to see. Thank you sir.
I use a spray bottle with grapeseed or canola oil, also have used Crisco lard in the past too. I would still use a rag to to even out the spray because of the dripping you get as in runs down the cooker.
This video has been brought to you by Pam Cooking Spray™️
Haha I wish they paid me something. I usually actually use the Costco spray but I didn’t have on-hand.
@@MadScientistBBQ How many cans did you use to coat to the entire smoker?
@@MadScientistBBQ Jeremy, how many cans did you use?
2 cans
@@MadScientistBBQ Thank you Jeremy!
Awesome video dude! This really does come in handy
Thank you so much for all the great content !!! We learn something new every time you post
Some advice, I would do this in the summer , you’ll give yourself a 50 to 60 degree advantage to get to smoke point on the cook chamber and smoke stack.
Also I’d wipe that oil to be thin, looks better after its hit smoke point and it’s less likely to be sticky gum / build up.
Overall good video, smoker and great jacket
I use a propane torch with oil to season the parts that don't get hot enough like the legs etc. My smoker has zero paint of any kind and is all raw metal and looks great like a cast iron skillet.
Great video Jeremy, I appreciate learning about the science behind seasoning your smoker thanks. I'd be very interested in learning the science behind mods people recommend doing to their smokers for example adding thermal mass via fire bricks to you smoker fire box and cook chamber, also smoke stack height. Do these mods work or not what's the science behind them?
Thanks again for the great content keep them coming.
Jeremy Yoder. Master of barbecue, hunter of plaid bears.
I would really like to see a review of the ASF Smokers 48" x 20" pit w/ firebox one day. People seem to love it.
I have a tad different design of a Square Firebox but I do find it necessary to treat the bottom of both chambers of my offset. Tallow reapplied each time I trim a Brisket.
i seasoned my smoker by smoking a whole potbelly pig my buddy raised on his farm. the whole inside of the smoker was covered in a layer of pig fat and we had a hell of a party at the same time!
Franklin: dammit, first this guy reveals my beef tallow secret now he's critiquing my smoker 😂😂😂😂😂😂
He just got bought out like most celebrities
@@cmamsler how?
Funny🤣😂🤣😂🤣
@@TexasNationalist1836 i think he's talking about Franklin
@@matrix2030x I know but why has Franklin been bought out
If there's one more thing to love about your new location, it has to be the availability of hard woods!
Thank You for this information And explaining everything that goes on with cooking oil😎
Patina finish look better anyway. I like the look of raw metal. Tallow works well to.
Agreed
tallow seasoning. ruclips.net/video/Ej25ngdf9No/видео.html
@@BackyardWarrior thanks Bro!
@@bakerbbq221 anytime brother
if the grill is positioned on concrete I recommend a large piece of cardboard underneath the grill to protect from oil spattering on the crete, while spraying and during the burn
Good stuff Jeremy. Can you do a video on cleaning your big offset?
Thanks for the info. Great video as always. Now I know how to season the pit students built for me at my school.
I have learned a lot and enjoy your videos have have you ever thought about doing a Q&A live video
I found it easier to wipe down my grills and smoker with alcohol, then spray my grills and smoker with high temp (1200 degrees) automotive paint. Then I got the heat up to 500-600 degrees and set the paint. I had them both for years and no rust
Thank you for clarifying smoke point so check smoke point of oil you are using tithe the temperatures of your pit.
Love this content, Jeremy. Quick question on this two year old video, as this is always going to be a relevant video worth watching.
How do you season the legs of the smoker, so it doesn't get gummy? Do you torch those until they get hot, spray with oil, then torch them until it the oil gets to the smoke point?
Glad for the info! Good to know! Time to get Grilling! And keeping a prolong BBQ Grill! Thanks again!
Jeremy, you should design a smoker for heat continuity. I think you could do it.
Thanks 🙏🏽 Bro 😎
Great video! Whenever I buy a new smoker I run a hot fire in it to burn out all the chemical residues left by the factory. This sound like what they may be referring to...
I am loving your channel. Thanks for all your info!
How long did you run the fire for once it got to your desired temperature? Thanks for all the break down and details in your videos
I'm seasoning my new smoker right now I would like the answer to that myself would be very helpful
Great video. Looks like I didn't go hot enough or long enough on my Brazos DLX. I'll be doing a re-seasoning soon.
I think I need to do another for my pecos. I have some flaking and two quarter size rust spots in firebox. I got too eager and didn’t want to waste wood
And like a cast iron pan well seasoned, don't go scrubbing it with detergents. Wipe it with a wet rag to remove bird droppings and tree sap or dust. Re-season it on occasion 👍
Felt liner on the cooking door can minimize smoke leaks
Bummer about that door issue already and interesting observation on the stack pressure.
He installed the handle on the door backwards. It's not clear to me if that's the reason the door didn't close right, but pretty sure that's the issue, not the door itself.
Best smoking channel 👍
Im with you on seasoning, and spray is good on the inside, buuuuut on the outside the spray is very sticky. You should use a rag and oil on the outside. Something such as grapeseed or flaxseed works very well. Or even a crisbee stick or such. They will polymerize with heat and leave a long lasting coating without the yucky tackiness allowing dirt and stuff to stick.
I totally agree. I treat it just like I am seasoning a cast iron pan. Coat the entire outside of the cooker with oil by either using a spray or a rag dipped in oil (flaxseed is my favorite) and then smooth it out using a fresh rag. Thin coats applied over time, IMHO, are the best way to not only protect your cooker, but also enhance its overall appearance = no runny or caked up surfaces anywhere. Just my 2 cents.
I will as ask a potentially dumb question, but... if the idea is to get the entire unit very hot just for seasoning, why not removing the grates and lighting up some lumber in the main chamber as well? I was also wondering if by firing up lumber in the main chamber, and allowing very little oxygen through, wouldn't be a rather practical way to produce charcoal for a future usage?
Can you elaborate on the door to the firebox & what appears to be permanent engravings by the word “Franklin”? Is that your intake damper? How do you control the intake dampers? Thanks and great video.
you can’t close the firebox, its preset.
There is no damper on the Franklin smoker. The name is cut out and you will have air coming in no matter what. Choices are some air when it’s closed and a lot of air by opening the door. Charcoal is not going to be an option with the Franklin smoker.
@@cleb.2465 thanks 👍🏻
@@ballentphoto thanks 👍🏻
Now considering insulating the stack on my upcoming reverse flow smoker build.
Hi I’m Kelly disable Vet new to smoking but I’m going to perfect this Smoking meat on a Franklin in my backyard for one year I’m gonna perfect it then I plan on putting me out of sandwich shop in a little cowboy town Oakdale California and I need to follow you because I think God I’m definitely falling you brother
Not to be sarcastic but you should always wipe off the excess oil when seasoning. If using Pam use the High Heat grilling spray.
You have Franklin stick burner, would you season a pellet smoker the same way? I have a Yoder YS640 and I'm in Florida! Everything rusts in Florida! Yoder recommends sanding the exterior and hitting it with flat stove paint??? I've had it since 2018 and I've done 2 touch ups on it. Would this work to help prevent having to do those touch ups?
Jeremy, I always get some good information out of your videos,,,,, thanks so much: (Jethro), Marcel in Yuma
So I think I am out of the woods: won’t be “upgrading to a pellet grill from my Pecos. Now I am basically on the waiting list for the Franklin pit and the Brazos. I really can’t decide between the two though…
are you spraying the inside of the firebox also?
would you consider using an oil with a much lower combustion temp (ie- olive oil) in order to achieve the process with a lower temp, i see this maybe as an idea for folks with a thinner metal that they are trying to avoid any warping issues.
@fishyyyyyy77 might be an issue with cost, ie; olive oil vs canola for a shortcut in temp. It's very easy with enough cheap wood and coals to get the right temp instead of the cost of the olive oil.
That being said, I'm kinda curious myself of the difference of a colder season on the metal itself? I'm wondering what would be the difference in the integrity properties of a colder, olive oil season vs a hotter canola oil season? Like if the colder olive oil season would have a more durable, longer lasting layer of protection?
I would LOVE to see a comparison between the Franklin pit and your Brazos. At half the cost, the Brazos seems maybe a better value, but product quality, etc could make the Franklin worth the $$$… You tell us
Great video man. The Pam idea is great. Olive or flaxseed oil would be a pain to apply.
I'm surprised you only added fuel to the fire box. Seems like you'd want fire in the cook chamber as well, to make sure that area also polymerizes. I see that your temperatures got there in the end, but it seems like you'd get a more even coat with a more spread out fire. Great video, though! Thanks for all of your content!
Polymerization. I like it.
Jeremy,
I’m an avid follower...if you had to buy one stick burner about the size of the cooker you have in the video which one would you buy?
Scott
Have you ever tried a Lone Star Grillz cooker ? I like the looks of their offset cabinet smoker.
I have the lonestar insulated cabinet smoker , best smoker I've ever had , they came out with a fantastic pellet smoker , it is next on my list . And next year when my number comes up on the wait list I'll have my Franklin smoker . And that's it , no more smokers. lol
That smoke stack has a real peterbilt tractor trailer vibe to it lol.
Great content
Nice job
Thx for sharing
Franklin is shipping my smoker next week! I really appreciate you documenting this process and plan on following it as best I can. After owning the smoker for several months do you have any additional tips to add, or would you do the exact same thing again given the chance? Any long-term issues with that warped door? Thank you.
Mine arrived yesterday. Am also awaiting an answer on this!
Hey Jeremy - Please consider doing a video comparing Boiled Linseed Oil Vs Pam Vs Tallow Vs High Heat Clear Coat. There are pros and cons to all from aesthetics to function to maintenance. I removed my Linseed oil coating and I'm switching to tallow.
Great video Jeremy!
Thanks Jeremy, spot on review and info!
forget the haters- you make that old rag look good . whats the temperature start of may down thataway? i recently acquired a secondhand custom fabricated build in Minnesota and the gague of steel they used runs a little lean for a larger (200-250 gal?) pit.. I'm mildly concerned how much the winters will affect my cook season
like this guy's vids, but after going through 3 cans of aerosol spray oil I switched to putting veg oil in a spray bottle. my grill is 4' x 2' hexagonal with 2 food racks and a charcoal/wood rack. the spray bottle is a lot cheaper