Franklin Pit: An Honest Review | Mad Scientist BBQ
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- Опубликовано: 9 июл 2024
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Franklin explains in a video the door "leaks" on purpose to aid convection. It causes the smoke from the firebox to not flow over the top of the meat, but instead spiral around it as the draft comes from the side.
Love the frequent updates!! I think it’s the number one key to keep your channel growing and the viewers coming back for more...
Keep em coming!!
Jeremy just want you to know that In Australia we have a FB grow for slow cooked bbq - 50k people, and you’re one of everyone’s favorite you tubers. Great content
Thank you for purchasing the pit and taking the time to do such a thorough review for us.
For $4000 I'd need Aaron himself to come to my house and do the cook.
Among doing other things for me... He can keep his extremely overpriced smoker. Pass.
@@imhangryyall What makes you say it's extremely overpriced?
@@taylorhickman84 competitors arent charging near that for that size
@@pmorris031 Lonestar grillz, millscale and a few other are pretty close in price... I wouldn't buy a Franklin smoker due to the lack of adjustable damper, but $4100 to your door isn't bad considering the cost of crating and shipping.
@@taylorhickman84 agree on the damper, lack of second cooking rack, and no ball valve grease drain. These are easy options most others offer. For that price I want everything I want.
The only thing I can think of while listening to this is, "When is he going to come out with the "perfect" offset smoker?" I think that should be something in the future, partner with sombody to create a smoker that can be mass produced.
I would love to
@@MadScientistBBQ You have 1 sold already. I would definitely purchase one.
3 sold
4 sold!
@Mad Scientist BBQ I'll Make em for you
I posted a question in a video from a couple weeks about getting dirty smoke in my Pecos, something I had been fighting with the entire time I owned it, which has been three or so years now. I had some fantastic suggestions, and I ended up splitting my logs down to what the smoker had been needing this whole time.
Anyway, I was always happy with how the food turned out before, but my last cook blew my socks off.
So thanks to Jeremy and the couple other guys that added to the conversation. I appreciate you.
Glad to hear you got the help you needed
sounds like a discord community in the making
Your videos are amazing! Thank you for this non biased content!
You are the man Jeremy, I'd like to hear you talk about how you plan your bbqs particularly how much time you plan for your cooks and how you decide how long a cook will take.
You have the best BBQ stuff going. Thanks for your help. You’ve surpassed everyone else in my estimation. Bet your neighbors love you!
This channel is my new favorite bbq channel! Love the content!
Thanks for the honest review! That's very well built pit. I'm a hobby welder/fabricator and I can appreciate the quality.
Looking forward to another live video! Your name has become a household name among myself and a few friends who love BBQ! As a group of engineers, IT professionals, and educators, we LOVE the science behind it!
Thanks!! Really glad you guys appreciate incorporating a little science
@@MadScientistBBQ Add a retired grease monkey to that list .I have have been learning to weld and thinking of building a pit. It would be from sheet similar to what this guy makes [Allen's welding/woodworking} though it is just in my head for now.
Very good review of Franklin's new smoker. I love cooking on my Lone Star Grillz 24x48! I also upgraded my fire box to the 1/2" steel!
My gripe - is that they're trying to make it "fool proof". What percentage of purchases are going to be people that need that fool proof functionality? More than likely this isn't your first smoker if you're dropping 4k on a smoker. Your review was excellent regardless of my gripe, thanks for this!
Man! Glad I passed on this one! I ordered a workhorse pits 1975t for about $300 more! Also, that entire pit is 3/8” thick! Thanks for the review!
Jeremy, Jut want to let you know I have enjoyed every video you have done. Well spoken really straight forward advice, thank you.
The waterpan shelf is also a baffle that will help the hot air and smoke to start spinning/bouncing in the chamber. Aaron talks about that in his masterclass 😊
Haven't seen a video of yours in a while and saw everything improve overall in your production value overall, props.
Great video review Jeremy.
Love the honesty to your viewers!
Glad you mentioned the option to use the grate near the firebox for direct heat applications. That's something I rarely see owners of offset smokers recognize. In a larger traditional offset, that area cooks like a UDS and it's great for chicken and tri tip. I was disappointed Franklin took that area away for a permanent water pan shelf.
The better idea is having a top door on the firebox. With removable grill. This way you can do direct grilling. Such as crispy chicken skin or searing a steak.
@@duanehenicke6602 I would think both would be ideal. The benefit of inside the smoker and near the firebox is that you get more smoke flavor and can roast things longer without burning them. But a direct sear over the firebox is definitely a good option to have too.
I appreciate you doing these videos. Super helpful, thank you very much.
Jeremy, you are a genius! I am trying your tallow recipe. Needless to say, it is going better than expected. Thank you
I use a Weber Kettle grill , that I purchased used for $25.Stack charcoal using the “ Snake Method “ and Oak , or Mesquite chunks on top of the charcoal. Set it up , put the brisket on and go to bed. My secret rub is salt & pepper.
One point you overlooked on the wheels: The steel wheels scar concrete. I live in a suburban neighborhood in Sacramento. Like everyone else, I wanted an offset. I bought an Oklahoma Joe Highland and brought it to my backyard… which is 80% swimming pool and stamped concrete deck. The wheels scarred the deck to the point that I had to replace them with larger rubber wheels. Something to consider for the suburban dweller. Love your channel.
I recently bought a Dyna-Glo Signature Series DGSS1382VCS-D Heavy-Duty Vertical Offset Charcoal Smoker & Grill from Amazon for get this, $220.00 because I got it for half price! I installed gaskets on all doors, sealed all openings with high temp silicone. The walls are 3/16" ,and I seasoned the whole unit with PAM twice, and I can tell you that it holds the heat all day and smokes like a dream with a perfect draft. I have used it twice and it works fantastic!
Not only a great product review, but helpful informative as well. Thanks so much for this.
Excellent review, thanks for making this.
I have a Horizon smoker that has a tall stack with good draw capabilities. My door leaks smoke, but it does so when there is not enough suction from the heat going up the stack. So really it became a learning tool for me to manipulate the damper to get the flow through the smoker just right.
In regards to the firebox door not having a damper, that is a bit of a no no. A lot of the videos I see on the internet show people cooking in warmer climates with no wind. In Canada, if you are cooking in negative temperatures with a stiff wind and you cant completely block DIRECT flow into the smoker, your fire will be out of control, burn too fast and throw ash all over the meat. I can close the inpout vent completely but open the door so wind gusts can't blow through the smoker easily. I can also open the vent and the door a crack to get exactly what I want.
On a hot day with no breeze, the wood lasts a lot longer and I can open everything without worry.
Good point on the water pan shelf, I honestly thought that was some sort of proprietary exchange detail. Clutch move by Brad on his Chud pits to just weld a couple pieces of rod to the inside wall of the pit to hold a pan if you want, and still have the grate space. Same thing on the in-set door, I get the aesthetic but not really necessary. Sometimes simplicity is better, especially in BBQ...
I appreciate all your videos I’ve learned a lot of tips and tricks. I would like one the Arron Franklins smokers but tired of waiting, what are some smokers that are comparable around the same price?
Very nice honest review, I hope Aaron sees this and considers your improvements as they make good sense.
lol....most likely Aaron's giving him the finger....lol
@@karatevideosandmore7685 Why would any businessman as successful and as smart as Aaron Franklin not consider good constructive criticism? MS BBQ made an honest assessment in good faith unlike your ridiculous troll comment.
@@sms9106 I don't think he would give a middle finger to constructive criticism. After MS BBQ raved about how great of a smoker it is. Really it is only minor gripes as he stated. That being said I would love to buy a MS BQQ smoker. I just an't afford a $4k smoker even though I would love a Franklin!
Hey @madscientistbbq - I’m going to cook a brisket for a party, and i was planning to do it the day before so that it’s not rushed and has a long rest. What is the best way to reheat it for the guests? Should I keep it wrapped?
as a fellow franklin pit owner, (pit #55) solid review!
interesting to hear they've raised the price of the smoker. mine cost $2950 before shipping instead of the $3450 you quoted.
sucks your door leaks smoke... luckily, mine doesn't have that problem!
solid comment on the size of the casters... i had mine in my backyard in houston, and the first 3-day rain storm came through and my pit sank. it took weeks to dig it out, and i had to end up building an entire pit area as a result.
i'm all for the door and smokestack not having any way to lessen the airflow. as a newbie going into this, it really taught me to build solid fire skills from the get-go to get clean smoke.
digging the videos! keep it up!
Hi Matt. How long was the wait from the time you put your name on the list to the time you received your pit? I've been on the list for 9 months. No communication from them. I'm ready to buy a LoneStar....
Thanks for the review, very useful information.
You could use the “shelf” aka griddle aka plancha (Mill Scale’s term for the 94 gallon shelf) to crisp up the chicken skin or cook burgers (Meat Church did a video) as a workaround for not having a grate all the way to the firebox. I like the peg design Austin Smoke Works uses for their water pan which keeps it out of the way.
Super interesting concept
I was going to say the same thing in regards to the shelf.
Excellent review. Top quality content as always.
Thank you
You’re videos are great and very informative about bbq. I would love a video of you utilizing a Tip Top Temp on a smoke stack.
great video. love the honesty with the goods and bads. i agree with one of your gripes. i want a smoker that can hold a couple things at the same temp on the smoker. from watching your videos it looks like the brisket is in the right spot, and then there is hot to the left and hotter to the right. longer and deeper. i agree.
amazing review thank you
Are there specific ratios to use when making a pipe smoker? Fire box compared to cook chamber, smoke stack compared to cook chamber, etc.?
Just a excellent teacher on BBQ. Thanks for sharing your knowledge
Thanks!
Man, I love your channel. Lots of great information. 👍🏼
I have an old smoker made by LyfeTyme. It’s wide but not deep enough to put ribs straight in. Thus, I can barely get in 3 racks. I wish I had bought a better wood burner.
Excellent but I am a little supersized you didn’t wrap it in tallow ;) just joshing you it was very helpful. I just finished bulging my own loosely based at on the Franklin, Milscale and Workhorse. Sort of a mashup a little bigger and .375 wall vs.25. Your honest review including the gripes confirmed some of my decisions in building.
Congrats dude your channel is getting super popular!
Do you think that the fire box intrinsically changes how this smoker functions vs say, the brazos? Or does it just make it easier?
Thinking about buying a brazos and extending the stack about 16 inches, adding some gaskets and 2 grate level thermometers.
This price point and wait time seems hard to justify.
I have grilled every since I was 15. I have had many grills. I was able to purchase a Lone Star Grill best grill i have ever cooked on
This was a good, honest, and thorough review, I enjoyed watching this! You mentioned all the good points, and drawbacks that you found with this smoker which can be treated as room for enhancements in the future. Someone else in the group mentioned a good point about having your own smoker produced, that's a great idea. Keep doing great work.
Thank you for such an informative review, I wanted to buy one but it's out of my price range now I don't feel bad for not buying one of these smokers. I'll continue to use my Horizon smoker that I bought a long time ago and still produce excellent bbq for my taste.
Yeah the horizon looks to be a great pit.
I would think that the collector helps with the hot spot that tends to happen right next to the stack. Instead of all the heat being concentrated in a 3-4 inch spot, its spread from the front to the back of the cook chamber
Exacty this.
The grind marks in the left lower corner (11:30) are to allow you to more easily pass wires through if you have a wired digital thermometer.
Any thoughts on Steel vs Coal finish? How much work to maintain the steel? I see the write up on the site but wondering if having to oil it frequently vs not (with coal finish) make it worth the extra bucks ?
Jeremy, regarding the Collector: from an HVAC practical standpoint, the wide mouth of the input Reduces in aerodynamic way like a funnel into the smaller (what looks like a 5") stack pipe. What that does is increase the CFM of flow in the pipe, which then Draws MORE, and a more FLUID or EVEN Draft from the Box and Chamber - That said, the wide-mouth "Funnel" allows the smoke to "pull" a wider path across the Chamber and food as well. . . And you can add a Damper to the Flue and/or change the Wheels.
Enjoy your Videos and Tutorials and wanna get an offset smoker now!
Hey from what I heard from Chudds bbq is the L vs the other style on the smoke stack is so that you don’t have a really hot spot at the end of the smoker where the hole is.
Jeremy i have to ask. I'm looking to build my own smoker and want it to be a reverse flow smoker but i keep questioning my decision as i keep seeing everyone who has a offset smoker run a standard flow smoker instead of stepping up to a reverse flow. My question being is why do alot of people stick with a standard flow smoker instead of going reverse flow smoker including ur self?
great review brother.. I own a workhorse 1975. it's thicker ,1k cheaper and has more upgrades than a Franklin pit.
And you do some great BBQ on it!! Still impressed with the folding stack!!
I'm super serious at getting one of those they look almost too good to be true
@@corylee2261 go for it brother... I think it's the best smoker on the market right now (both price & quality )
@@BackyardWarrior I agree love your channel
I think you’re right. 1975 looks amazing
Wondering if the water pan space was available for extra cooking area it might be hotter than the rest of the space and change the interior thermal profile. Also, how long is it able to be unattended with the size wood you "recommend"?
Hello Jeremy, thank you for the video and all the info, but there is one point that I would like to know. In the Franklin bbq pits website there is the info that the fire box is double walled, I don´t think it is full 3/8" pipes, I bilieve it is only the door. Could you clarify to us, the size of the external diameter and internal diameter pipe, also the thickness of them. Thanks
On the Brazos the smoke stack is really short , would making it taller help it draw better?
How is heat retention on a large offset...can it maintain a temp for hrs like a komodo, or is there constant fire tending?
Crisp, clear, candid product review. So refreshing. Touche.
Thank you sir
As a twenty year Big Green Egg aficionado this is the first non-Egg I have ever wanted to own.
Thanks for the review. Very informative. What are your thoughts on the Yoder Wichita? Would you ever review that offset? It’s tough to find any if the offset smokers you review in Canada. Yoder is an option, but the old country offsets are also hard to find. Thank you again.
yeah i need to be able to grill on my smoker..good point about the water pan shelf there instead of a full grate
You always have GREAT content. Honest review. A person can get a welder to build them one bigger and just as good for half that price!
For sure man. How have you been?
If they know how to weld, cut, and fabricate. I've been welding for over 30 years.. you have to know what you are doing..
Thank you, Jeremy. I smoke on a kamado which does not have the abundant airflow you mention in this video. With its ceramic holding the heat, smoking temps are maintained with very little air moving through. What do you think of this compared with the high airflow you mention on these smokers?
These are the type of videos that I like. I want more of these. Appreciate it
I saw some Franklin’s charcoal briquettes at the grocery store earlier. Thought about buying a bag to do some direct grilling, but ended up buying my usual B&B lump.
Your videos talked me into buying a Brazos and its one of the best decisions I made. Franklin pit is, however, just too much. If I am getting into the 4k+ range I'm going to be looking at larger format smokers. Really wanting to move up to a 250gallon size smoker.
250 is light years more useful than a Franklin
Great review and honest opinion Jeremy! That’s a lifetime investment! Cheers!
The mill scale is a slightly larger version of this, with better a made door.
Good review, thanks for the honest details. I decided to save a bit and grabbed a Workhorse 1975. Now I just have to wait till Dec.... :)
Looks like a great grill. I'm sold on the Loan Star. I like the fact the fire box has a drink great for searing steaks and has a rack for a pizza brick.
Living in Arizona the grill be made of 3/16 in the Firebox of a 1/4 will be plenty thick.
Awesome review though.
Hi Jamie .. I have just built my own smoker from 644Kgs of steel and was based on the Aaron Franklins/Mill Scale pit and completely agree that its all about the convection. The main reason I built my own was due to the cost. In aussie dollars an Aaron franklin pit would have set me back 5320.95 without shipping where here in Australia it cost me 2K AUD or 1,5K USD to procure the metal. The only thing I was not able to replicate was bimetallic water tray that under heat bends towards the fire to increase the baffle/hurricane effect inside the cook chamber. Have you seen it tilt downwards when you got that up to 500 degrees doing the rib eye ??
Do you have problems with smoke leaking out of the cooking chamber door? I like the design of the flange being inside like the Franklin smoker, just for aesthetics. Do you think that getting a wider flange would fix the leaking problem shown in this video?
I do not own this pit... but due to general observation I firmly agree with you. There are some awesome things about this pit, but you nailed it with the concerns. I do quick bbq tips for my friends and while I hype up my pecos... I think I need to list my concerns. Just gotta be fair. Anyways, thanks for the video and I look forward to seeing more in the future.
My name is Ryan and I’m a pellet smoker. The first step is admitting I have a problem. I did have an opportunity to use an old converted offset fridge smoker. Im hooked! Is there an offset smoker in the $300-$500 range? I have three kiddos and a grandson, my budget is a touch low. Thank you for all the great videos!
Jeremy Odor, thanks for this great review
I have a lang 36 reverse flow. I have found that using splits about the same diameter as a baseball approximately 10 to 12 inches long get 25 to 40 minutes burn time. It's also quarter inch steel. Once it's up to temp it cruises at 300. Of course smaller splits lower temps. For an offset that Franklin is an insane price.
Yeah it’s definitely not cheap. Never had a chance to cook on a Lang, but I am hoping to check one out some day
Love the channel, love the attitude and bbq knowledge. HATE that goatee lol
According to me Franklin the door leak is part of the convection process because it also draws air in to help the process.
Did the door settle back or is it still warp from the burn in? The firebox I mean. Also does it really leak smoke that much?
I spent a ton on a Yoder YS640S pellet smoker...i could of got a Traeger or Recteq for wayyyyyyyyy less but the Yoder was totally worth it over those options.
i don't even own or plan to get an offset, but i still saw this whole video just because you're so informative.
Thanks for the support
The Brazos is hands down the best value out there. Extend the stack, remove the baffle, take a die grinder with a tungsten carbide bit and open up the throat of the smokestack and the opening between the firebox and the smoke chamber, and is will perform as well as this smoker.
Video (and audio) quality is great in this video! - Cheers!
having a hard time finding an Old Country Brazos on craigslist. what other alternatives do you recommend?
The smoke leak is intentional. Franklin talks about this in his video. The ventilation encourages the smoke to swirl inside the pit in a favorable way.
What is the diameter of that smoke stack?
Great video
Since 2010.
24"x24"x36" vertical cooking chamber in 1/4" steel with 24" half pipe to hold several gallons of water.
1/2" firebox that is 24x24x22.
6 20x23.5 cooking racks
2 5" smoke stacks.
1 2" brass ball valve
1 gas assisted log lighter
4 heavy duty 5" wheels
Lid on top of firebox with 22x22 cooking grate with two level positions as well as two positions for the fire grate.
10"x44" mounted table.
2 1/4" 4x24 tuning plates.
All doors are flange inside and out with NO smoke leak.
Cooks like a dream, even in freezing temperatures.
See Lonestargrillz in Willis, TX
Gripes? It is hot and humid in SW Louisiana in the spring, summer and fall. It really would have been nice if the pit had come with someone to tend the fire. Other than that, no gripes.
@Mad Scientist BBQ Would that style of collector be better than the L design because it will pull smoke more consistently across the width of the grates? I would think the L design would lose that consistent flow of smoke as it accumulated at the stack. Also is that firebox that thick because it is insulated?
Video idea. Do an experiment where you have "dirty smoke" the whole or a good part of the good on a brisket. Then compare it to your cleanest smoked brisket in a blind taste test
How bout a pork butt instead lets not make the guy waste his money on some briskets lol
Jeremy, I really enjoy your videos. The Franklin pit looks very well made, but no way to control the heat is a deal killer.
If I were you I would get my drill out and put a butterfly in that stack...at least for starters.
I have a question for you on the Wagyu Beef Tallow, Just got mine in the mail and noticed the container was soft and the Tallow inside had turned to liquid thru the mail. What would you recommend on where to store it in the frig or on the counter in the kitchen?
I store mine on the counter. But you can do the fridge if it makes you more comfortable
Hey Jeremy I have got a great shirt for.
www.hawalili.com/products/men-s-shirt-collar-abstract-printed-shirts-tops-11819126?sku=SH3TBD18A786
Do you still use your gravity fed smoker?
Great Review!
Great video, thanks for the review. Have you heard of Gator Pit, if yes have you done used one or given a review? They are built rock solid all the way through. Thanks
I would love to see a review of the 120 gallon offset from Fatstack with a comparison to the Franklin, due to the similarity in price.
What are the dimensions the firebox, cook chamber and smokestack ?
Audio had also drastically improved. Great video!