BBQ With Franklin - Lets Talk About Fire

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  • Опубликовано: 23 дек 2024

Комментарии • 166

  • @MartinHurley
    @MartinHurley Год назад +160

    I know you’re super busy but I’d love to see more frequent videos. I enjoy the bbq advise but also your personality and the delivery.

    • @GFG2gifted
      @GFG2gifted Год назад +4

      Yes! I agree with your comment. His advice and delivery are plus ultra!. Also his vernacular.

    • @TheIdeaMan144
      @TheIdeaMan144 Год назад +1

      What kind of wood? White oak (post oak)? The please keep making more videos!!

    • @dccreations1361
      @dccreations1361 Год назад +2

      Gotta pay for the masterclass man, nothing is free! Lol

    • @jeremysalinaz8298
      @jeremysalinaz8298 Год назад +2

      Or just read and watch the material that’s available until YOU ACTUALLY understand it. There is no magic piece of information that’s going to take you from making bad bbq to good bbq. The only way to make good bbq is to make some bad bbq. Takes 10,000 hours to master something. If you think you’re going to watch a cpl Aaron Franklin videos a week and become a legend without any practice, you’re sadly mistaken. Get his books and GET TO SMOKIN!!!!!!

    • @MrMrsregor
      @MrMrsregor 7 месяцев назад

      @@TheIdeaMan144 he has a video on pbs channel about different wood choices and flavors
      ruclips.net/video/wg7cTvx5IKE/видео.htmlsi=lSQ0EPiceeYMrOy_

  • @djjstylz
    @djjstylz 7 месяцев назад +16

    The fact that a legend meat smoker will get on his knees and teach people the basics of what he does is all you need to know about who he is. 👍

  • @afegargergegerg
    @afegargergegerg Год назад +2

    Oh man, the Bob Ross of BBQ. Can listen to Franklin all day!

  • @E_Fleming
    @E_Fleming Год назад +22

    I am so pumped that you're making videos again. Thank you!

  • @ChuckNorris-bf5cj
    @ChuckNorris-bf5cj Год назад +28

    So good to see you, Aaron, back on RUclips! Thank you for all your shared knowledge. Your double book is AWESOME!

  • @listening4hisvoice
    @listening4hisvoice Год назад +1

    I'm one year in with my Franklin Smoker and have come to realize, and your video confirmed it, that the wood I was using is too large. No wonder my temps were all over the place. I've gotten smaller size pieces and will be doing my first cook with them and am sure I'll have some better success with fire management. Thanks for this video!

  • @Nirvalica
    @Nirvalica Год назад +17

    Aaron, you're videos are the coolest! You're so knowledgeable, great delivery, and your fun personality makes the videos so enjoyable.

  • @veramats
    @veramats Год назад +1

    I never knew that a larger log pulled energy to light. That explains why I was having trouble with fire and temperature management. Thank you for sharing your wisdom!!!

  • @philt5782
    @philt5782 Год назад +7

    Great to have you back. Loved all your earlier videos. I smoke because of you.

  • @raymondhusser2915
    @raymondhusser2915 Год назад +5

    I'm so happy to see that you're a firebug too. Thanks for talking about ticking the temperature up or down a little by separating or joining the splits. Makes sense but never really thought about it.

  • @victorguzman6595
    @victorguzman6595 Год назад +3

    Thank you for all that you share with us. I have been cooking with a stick burner for at least 30yrs but one thing is for sure there is always room to keep learning. Again thank you for your knowledge.

  • @CyrilBdok
    @CyrilBdok Год назад +5

    I'm so, so, so glad you started making videos again. I never expected it, and every time a new video drops it's such a pleasant surprise.

    • @TheOriginalFaxon
      @TheOriginalFaxon Год назад

      Make sure you haven't been missing his uploads with PBS Foods now as well!

  • @kenmerrick1235
    @kenmerrick1235 Год назад +3

    glad to see you adding new videos. Discovered your restaurant and videos when we moved to the Austin area in 2012. Stood in line a couple of times and then learned to order ahead for birthdays etc. Moved away in 2021 but kept my love for Texas BBQ, please keep the videos coming. Not as young as I used to be so I wimped out and have gone the pellet smoker route. I like my sleep too much.

  • @ultragator724
    @ultragator724 Год назад +5

    Unbelievable. I learned more from this short video than almost all the other ones combined

  • @andrewwebster13
    @andrewwebster13 Год назад +1

    Blow less or learn the hard way…. I’m here all day folks thank you.

  • @timothydunlap7856
    @timothydunlap7856 Год назад +5

    I’m so glad you did this video. I have struggled with my smoker trying to get a steady temperature. You described what I was doing wrong and showed how to get it right. I’m very thankful to you.

  • @patsatterfield8412
    @patsatterfield8412 Год назад +3

    I have seen all of your videos Arron and I always pick something up on the 2nd go around of watching them. Thank you for taking the time to make these videos and posting them, it is very much apprieated.

  • @seanlarson7659
    @seanlarson7659 Год назад +1

    Thanks you for the explanation it really helps the understanding of how wood burns and how to regulate a temperature

  • @evolunchbox
    @evolunchbox Год назад +31

    I won a turkey cookoff with your turkey recipe this Thanksgiving! Thank you!

  • @Mrhandfriends
    @Mrhandfriends 6 месяцев назад

    Absolutely in love with our Franklin Pit !!! ❤

  • @OltonHall
    @OltonHall Год назад

    I fired up my smoker for the first time this year and used the smaller pieces of wood that Aaron talks about. What a difference. Keeping a constant temperature was so easy and the worry about heat spikes was gone.

  • @currentsupply
    @currentsupply Год назад +1

    Love the video, doing this now. Burning local coastal live oak from the North side of Sulphur Mountain, near Ojai, CA. 20" Horizon Smoker from Bass Pro. Wood seems to be more dense than Austin's Post Oak. Trying to do 8 hours around 225. Using all the methods in this video and it's working great so far. I also took out the coal grate and placing the wood / coals on the floor of the fire pit.

  • @foxrocksinsocks488
    @foxrocksinsocks488 Год назад +1

    Thank you for covering this topic on a more user friendly scale. Very imformative.

  • @markennes5208
    @markennes5208 Год назад +5

    Mr. Aaron - glad to see you back in the youtube rotation ;-)

  • @craigmetcalfe1749
    @craigmetcalfe1749 Год назад

    The word "cadence" is very important. In my day job, I live and breathe it. As a BBQer, I never thought I would think about that same word. Cheers from Down Under!

  • @harrythehorsebbq
    @harrythehorsebbq Год назад +2

    Love the new content! I also really enjoyed your masterclass. I watch it quite frequently because the info is so valuable. Coincidentally, I posted a video about wood selection the same day y'all posted about fire. The two videos go hand-in-hand. Thank you for all of the information! 🤙

  • @MrRanma3030
    @MrRanma3030 Год назад +3

    This was great seeing the size of wood you use! If you could talk about the temp wave next time that was also be helpful. Thanks again.

  • @OakesProject
    @OakesProject Год назад +6

    Love your uploads!

  • @Diggin00
    @Diggin00 Год назад

    One tip I have is to use the wind to your advantage. Aim the firebox into the wind and this helps with a cleaner fire. More oxygen equals more fire! Great to see you putting out videos again Aaron!

  • @Mrpaint06
    @Mrpaint06 Год назад

    First video I've seen that covered the importance of the size of wood for a backyard offset. Great content for those of us that have tried (and failed) using fireplace size wood for a small offset smoker! Most videos talk about air movement and clean smoke but I've not seen anyone mention using smaller wood and building a smaller fire. Thanks keemosabe!

  • @ogedaybrother1511
    @ogedaybrother1511 Год назад +3

    wow! glad to see you are back franklin! enjoyed your first lot of videos a few years ago!

  • @scottrobinson4062
    @scottrobinson4062 Год назад +2

    Great explanation! Awesome to see you back on RUclips more often.

  • @AlanRoehrich9651
    @AlanRoehrich9651 Год назад +1

    Great video, and very helpful. I cheat. I use some hardwood charcoal and hardwood lump charcoal to create my coal bed. I also have a wire mesh fire basket in my fire box to keep the fire from direct contact with my firebox. It also allows the air to flow around, under, and through the fire. I've gotten my fire easy to regulate, and it burns a long time, keeping the temp easily regulated without a lot of work and attention. I'm getting a really good, wide, pink smoke ring, too. Still,I learned from the video, like I learn from everything you post. There's always something there to learn.

  • @FedorMachida
    @FedorMachida Год назад

    Awesome vid. Mr. Franklin is he man. One of the best Pit masters of all-time, imo

  • @soundguy5625
    @soundguy5625 Год назад +1

    Could you do a video on good smoke? I like how you explain things.

  • @4biz
    @4biz Год назад

    wow.finaly.good to see you back on here&posting.welcome back.love you franklin.you have a good vibe&i bet your an awsome person in real life.

  • @michaelpedone1082
    @michaelpedone1082 Год назад +1

    I love the irony of 7 years between videos by the king of low and slow.

  • @rjd659
    @rjd659 Год назад

    Always enjoy watching your videos, and I'm smarter for it too. Enjoying some Franklin BBQ is certainly on the bucket list.

  • @andrewjjensen
    @andrewjjensen 6 месяцев назад

    Don’t know if you will read this Mr Aaron F. But. Thank you for sharing this. I struggled with log size and temps jumping and low coal quality. And bad fire. Not good fire. Thank you

  • @jonsmith3705
    @jonsmith3705 Год назад

    I’m glad to see your videos again! Thanks for making them again

  • @Timmytom16
    @Timmytom16 Год назад +1

    About time you posted, buddy!! I appreciate your knowledge sharing.

  • @jonstebbins5115
    @jonstebbins5115 Год назад +2

    Thanks for sharing your wisdom

  • @skinnywaterguidecompany
    @skinnywaterguidecompany Год назад

    He said get a feel for the WOOD ! You're Awesome Bro...

  • @davidflorian8184
    @davidflorian8184 Год назад +1

    Everyday I just hope for more videos. I know there’s a lot of Webber kettle guys and I know your videos are adaptable to most cooks but if you could do some ghetto Webber videos or like some urban small space/small backyard stuff I’d be forever grateful full. Big fan from NYC!

  • @BBQFREAKSHOW
    @BBQFREAKSHOW Год назад

    Thanks for these tutorials. I learn something new every time. Keep em coming please

  • @ElonMuckX
    @ElonMuckX Год назад +2

    I knew Aarons & I had something in common............we are both PYROMANIACS!!!

  • @bbqelevated
    @bbqelevated Год назад +1

    I appreciate all you do, Aaron. Thanks for making these videos.
    Do you find elevation impacts the size of wood required, as less oxygen means less efficient fire?

  • @paulk782
    @paulk782 Год назад +1

    Thanks for sharing this useful information. Do you have a preference on the type of wood?

  • @nickpollock2041
    @nickpollock2041 Год назад

    So glad you're back!

  • @trikstari7687
    @trikstari7687 5 месяцев назад

    I recently learned to cheat, with charcoal.
    Light a chimney
    Dump in the coals you need to get up to temp and start cooking.
    Pour the excess coals that are grey and hot into a metal bucket that is half full of ash and put on an air tight lid.
    The coals will snuff themselves out and stay very hot and very dry, so when you add them later (when you need more coal bed) you can add them and they light quickly, without producing hardly any white smoke.
    This is especially helpful on a weber kettle or much cheaper offset smoker (OK Joe)

    • @trikstari7687
      @trikstari7687 5 месяцев назад

      RUclips wouldn't let me edit but:
      In the weber I keep splits of apple wood to the other side of the kettle from the coals, so they dry and pre-heat.
      I add them to the fire when needed to produce smoke and coals.
      preheating them goes a long way towards getting them to ignite quickly and not put off bad smoke.
      The best part of all is that it completely avoids the lighter fluid taste.

  • @williamraffield1307
    @williamraffield1307 Год назад

    Right on Franklin. 🤘
    One day we should discuss chamber heating and pressures. Far too many folks put their food on the smoker too early, before the chamber is heated & pressurized.

  • @SmokedReb
    @SmokedReb Год назад

    Great tips and advice from a BBQ legend!

  • @twinjamin
    @twinjamin Год назад

    Hi Aaron…..Love the video. Took me awhile to figure this out about a year a half ago but works great. Love this style of cooking but takes some maintenance. Thanks

  • @i8farming477
    @i8farming477 Год назад

    Awesome that you’re doing new videos I’ve just finished your book which was awesome. Love the that you tell us your sauce recipe 🙌👏👏🫡

  • @r000tbeer
    @r000tbeer Год назад +1

    It's all about the fundamentals!

  • @markjohnson5556
    @markjohnson5556 Год назад +1

    Would like to see how you manage the fire during the cook if you get a chance.

  • @alexmart3931
    @alexmart3931 Год назад

    Bro, so much good advice! Thank you!

  • @VillageFoodTours
    @VillageFoodTours Год назад

    Great to see you posting again!

  • @paulprosser16
    @paulprosser16 Год назад

    Glad to see your videos again!

  • @Slashscs8209
    @Slashscs8209 Год назад +2

    What does his shirt say? Is that a metal band?

  • @jamesbilderback3704
    @jamesbilderback3704 Год назад

    Thank you! You are a great teacher!!😊

  • @hlcsdcds
    @hlcsdcds Год назад

    I’m ROTF 😂 when he said ‘If you WOODs’ at 2 32

  • @betaomega04
    @betaomega04 Год назад

    This is why Texas is the King of BBQ.

  • @aaronbriggs6821
    @aaronbriggs6821 Год назад

    Well that was just delightful!

  • @steve4658
    @steve4658 Год назад

    How many of you are using lump charcoal to get your coal bed started? I’ve been using wood and am blasting through wood just to get a coal bed.

  • @SnarkySolarGuy
    @SnarkySolarGuy Год назад

    One day I will put on my big boy pants and get a true offset. I'm cheating with my Masterbuilt Gravity, but I want to focus on my technique. I took your Masterclass a few years ago and it was incredibly helpful! Keep up the great work. I will be in Austin in a few weeks and I plan on fighting the crowds to get your BBQ!

  • @maverickreynolds
    @maverickreynolds Год назад

    So much more to it than you'd think!

  • @michaelbelliveau8755
    @michaelbelliveau8755 Год назад

    Let's talk cold...I did a brisket on a kettle two weeks ago 8 below 0...same way you would Aaron.. salt and pepper and Fire management is essential for sure but like any bbq fan I'm also a fire bug of sorts btw a very successful cook was enjoyed by a few lucky friends and myself...I was taught by a professional...Aaron Franklin is his name....cheers

  • @maxnine57
    @maxnine57 Год назад +1

    Your the king!!! improved my cooking with your expertise thank you

  • @mechanicalman1068
    @mechanicalman1068 Год назад

    That looks like a lot of work. Do you make a propane version?

  • @TheJ0n28
    @TheJ0n28 Год назад

    Aaron, what's your opinion on using a basket within the smoker box? I've got a grate plus a basket that I usually work within in my firebox.

  • @notchfox6086
    @notchfox6086 Год назад

    Thank you for the video sir. Im always learning something new with this videos.!

  • @malarie11
    @malarie11 Год назад +1

    Goddamn, nice to see you back on the tubes. its been 6 years? more?

  • @cajunsacrossamerica7140
    @cajunsacrossamerica7140 Год назад

    Do you ever use wood soaked in water to generate more smoke?

  • @benh580
    @benh580 Год назад

    Thanks for the videos Mr.

  • @captainbigdaddy5695
    @captainbigdaddy5695 Год назад +3

    Yooo my boy is a metal head (based off the shirt). Aaron, is that an Obscura shirt I am seeing? Also, I love your videos. You’re my hero

    • @jklstewart
      @jklstewart Год назад +1

      I was wondering about the band on the shirt too.

    • @MajesticDemonLord
      @MajesticDemonLord Год назад +1

      Ah, hello fellow Metalheads.
      I, too, am unable to decipher the bands name from the logo....
      Why do we do this again?

  • @aznfootballplayer
    @aznfootballplayer Год назад +4

    That Thanksgiving recipe with that butter bath got me a lot of praise this past Thanksgiving. Thanks for making me look good A A Ron!

    • @serivnavi
      @serivnavi Год назад +1

      You done did it now A A Ron!

  • @P0rgyTirebiter
    @P0rgyTirebiter Год назад

    Pellet smokers pffft get a cheap offset smoker and apply the mods described in Aaron's book (also a HF welding blanket over the top), small closely watched OPEN fire and all your smoked foods will be the best. Thanks, Aaron!

  • @Pusheen_lv4nb
    @Pusheen_lv4nb Год назад

    Is beech wood is good for brisket?

  • @Barnettdan99
    @Barnettdan99 Год назад

    Thank you! 😊

  • @stevewright454
    @stevewright454 Год назад

    I know you like the Post oak down there in Texas.
    My question is:
    There are many species of wood here in California, are there any that you would not use or, aren’t safe to use?
    Some species I have used, available here are:
    Oak, many species
    Madrone
    Manzanita
    Big leaf maple
    And some I wouldn’t use:
    All conifers
    Black Walnut
    Eucalyptus
    Any thoughts?

    • @charlesd3970
      @charlesd3970 Год назад

      Google it. I'm sure there's info on it already.

  • @pirate0bloodyskull
    @pirate0bloodyskull Год назад

    Thank you, Master.

  • @meatballio8
    @meatballio8 Год назад +2

    What does the shirt say

  • @serivnavi
    @serivnavi Год назад +1

    I need a Franklin BBQ pit I think.

  • @rayfultz3286
    @rayfultz3286 Год назад

    Awesome Franklin!! You kno I started out watching your stuff😁🤗🙏👊

  • @gplunk
    @gplunk Год назад

    Very useful techniques....

  • @brianbaker2062
    @brianbaker2062 Год назад +1

    Pleasssse keep the content coming

  • @lilhammer7149
    @lilhammer7149 Год назад +1

    yo man, watching from the great canada

  • @Trumpetmaster77
    @Trumpetmaster77 Год назад

    great tips there Frankie!

  • @DemBoyz5247
    @DemBoyz5247 Год назад

    Hes my hero.

  • @adrianrodriguez3544
    @adrianrodriguez3544 Год назад

    Awesome! God bless!!!

  • @twmand
    @twmand Год назад

    So great thanks so much

  • @blanamaxima
    @blanamaxima Год назад

    Love you man!

  • @gitanopnmex
    @gitanopnmex Год назад

    Good info, thanks

  • @nx99
    @nx99 Год назад

    Thought there was nothing I could learn. Watched anyway
    Learned something

  • @Huibertjannieuwkamer
    @Huibertjannieuwkamer Год назад +1

    We all need Franklin to tell us our wood is the wrong size.

    • @PapaA7145
      @PapaA7145 Год назад +1

      Now that you put it that way, I’ll never forget it 😂.

  • @tikkin11
    @tikkin11 Год назад +1

    I have a feeling Aaron will not be coming out with a pellet smoker. Arranging those little pellets would be tedious at best.

    • @cyrilpiwetz8680
      @cyrilpiwetz8680 Год назад

      If I would have tried to use a pellet smoker in my restaurant, I would have been run out of town in Texas, ha.

  • @victorlui5955
    @victorlui5955 Год назад

    Hi Aaron Franklin. I am Victor Lui. Nice to meet you. I like your brisket. It is soooooo good. Cheers 🍻🍺

  • @cnwilliams59
    @cnwilliams59 Год назад

    Awesome info!

  • @Knight_Oikos
    @Knight_Oikos Год назад

    what's the music you're using?