BBQ with Franklin: The Wood

[@wattpd0]

This guy is just as nice in person as he is in his videos. When I went to Austin to try Franklin BBQ, I started to talk to him about my Big Green Egg (I'm an amateur smoker) and he was exceptionally kind and interested in my amateur remarks. Thanks Aaron, the end of this video couldn't be more accurate. It's all about the time in between the cook.

[@gabrielpapasideropavan]

Almost 10 years later, and Im still coming back to these videos! Great content!

[@Shdzbj3mb]

Well I’m Southwest Texas and San Antonio we use Mesquite. Valentinas Tex Mex BBQ in Austin uses Mesquite exclusively and it’s amazing. But too each their own

[@Strawberrybb305]

I LOVE THIS GUY!!!! SPEAKING THE TRUTH!!!!

[@c.l.fizzle8828]

Nice job Franklin. I'm glad to have u here in Austin! Keep shining

[@chs417]

Aaron, great videos! enjoying the fact you keep it simple for us simple people ;)

[@abewilcox4560]

Here on the east coast we have white and red oak, so that is what I use. My briskets turn out awesome with either one. Once in a while we get some hickory which makes it a little smoother of a flavor, and not as intense. Red oak is quite a strong flavor that takes a little getting used to, but is really really good. White oak is a little less strong than the red and is probably my favorite but it's not as common. At any rate, with a little practice, you can make bbq just as good as Aaron, because it's not that hard, honestly.

[@kdub998]

Watched this 7 years ago. Best video by far!

[@johnmcgowan2585]

My favorite is Maple. The smoke smells like a mild version of Jack Daniels Wood Chips. It has a sweet note to it that is quite nice. The bark is very lightweight and is the source of the the sweet note in the smoke. It doesn't burn too hot so it is very good for low and slow cooks. I don't buy it, I find it locally, park it in my backyard and let it dry naturally. My second favorite is an Oak and Hickory mix (50-50). Very nice smoke and you can get more temp out of this mix if you need to cook at higher temps. We have an abundance of Oak and Maple here in Central Florida so I always find fuel, especially now (spring time) when tree-trimming gets underway. BTW - love the vids. Always willing to listen to those who know their stuff!

[@brianferrell5346]

"The Wood". The wood is key. Last brisket i smoked, did it on str8 Cherry wood. Took it in the house. sliced it, gave it a taste. I told my wife to taste it without bbq sauce. She did, and we put the bbq sauce in the fridge and used it later. Cherry was made for smoking beef brisket!

[@brianferrell5346]

gonna do it again tomorrow!

[@joeymerrell8585]

I use a cherry and apple mix. Try it, it does not disappoint

[@wilsonturner3481]

Brian Ferrell mix the wood. I’ve mixed cherry with white oak and really like my results

[@tothehilt]

Great vids! I'm loving the straight up salt, pepper and minimal spices you use. There's something to simplicity when cooking and BBQ, the secret is consistency. Thanks

[@ryanhatzenbeller1649]

4:12 Even though this video is about types of wood, this is the most important message.

[@fredwilliams9572]

Yeah! "Drink'n some beers...."

[@georgehelliar]

This was good advice for my first BBQ, using Cuban mahogany. Managing the fire seems to be like steering a massive ship; you've always got to think ahead.

[@jarpnkrcknl2]

He suggests to you stay away from smoking with mesquite,it's all we use in my family,mainly because it's everywhere in South Texas.mesquite smoked brisket is delicious.I brought a truckload with me to New Orleans.

[@jarpnkrcknl2]

Carl Stallins I've been wanting to use pecan wood

[@jarpnkrcknl2]

Carl Stallins have you mixed mesquite and pecan?

[@jarpnkrcknl2]

Carl Stallins cool,I've never used any marinades or broth,I would just use salt,pepper and mesquite,I just started using oak,then a oak and mesquite mix.

[@1873Winchester]

jarpnkrcknl2 I'm from Finland and I like the mesquite taste as well. Doesn't grow here though so only way I can get it is as chunks in the form of weber firespice bags. Dunno if it's as good quality as what the locals have. Still I always tend to sneak in a lump even where it usually wouldn't belong. I use charcoal for heat so by using lumps I can control pretty well how and with what I want to flavor the meat with. Hickory though, never had good results with it, I think it's my least favorite wood, things just end up tasting metallic with hickory for me.

[@jarpnkrcknl2]

1873Winchester it should be good..I wonder how much it would cost to send some to Finland,so you can spread the gospel.

[@kboy2444]

As always great video. Lots of good stuff. Big Fan of Franklin.

[@RunnerGib]

Aaron, Thanks for these informative videos. I hope you post more videos! I would like to see some tips on smoking a full chicken, temp and fire control, and starting the fire from scratch with wood. Thanks again Franklin. Definitely gotta visit your rest. in Austin this summer. Will take my family. It will be a real treat!! Gilbert

[@garfieldlawrence2988]

Hello, I am from Jamaica. Have you ever tried Pimento Wood? The flavor is incredibly if used correctly . We also use freshly cut sticks or young trees that are not poisonous above the grill for extra flavor and to damper the heat fron the Pimento charcoal . Do you know of any young tree or stcks in America that can do the ssme thing?See Jamaican Boston style Jerk Pork for an example.

[@danieldg12]

garfield lawrence I read your comment with a Jamaican accent

[@AnnySananikone]

I went to Jamaica last year got some chicken cooked over pimento wood. Great flavor, complex smell.

[@willietuff2648]

yes its great for jerk chicken

[@paulakapablo1749]

Pimento is hard to source here So Cal. I have been wanting to cook a proper jerk chicken. If any one is lookin ford good coming wood in Orange County check these folks out thewoodshedoc.com/cooking-wood

[@benvasilinda9729]

I live in Florida and have a landscaping business, I just took down a 60 foot hickory tree for a client and know I have it all dumped and stacked on my property and ready to start chopping it up. As soon as this heat breaks, I’ll be ready for some nice smoking this fall and winter. Should last me a good year or so and I’ll be able to sell off quite a bit as well.

[@joshuatang69420]

this the free master class

[@keithspear5184]

that last 15 seconds was key!!! enjoying a beer and understanding the fire :)

[@kornfanatic2008]

Mesquite is my favorite choice.

[@johnsanders4946]

I live in East Texas I always used oak for firewood and used Pecan and mesquite for BBQ won many contests mix the wood.

[@tonioyendis4464]

Its all a matter of taste preference. Some like a light smoke flavor and others like me, like a medium to strong smoke flavor. To each his own and it ain't no crime, just enjoy your bbq.

[@porfiriocanojr4249]

When am I ever going to see Franklin on channel 18 again on PBS I miss you brother you got it going on man with that barbecue

[@drumdude10]

For home cooks mesquite is a good choice because we aren’t exposing the meat to smoke the whole time. We usually wrap it in foil at 150f.

[@Yzyenthusiast]

Mr Franklin you are the best God bless people like you

[@bravofoxable]

I wish you could experience the choices of really good bbq wood in South Africa.... Literally spoilt for choice

[@rafaelbarreto15]

I am in joy this person is natural I like he teach very well congratulations sr

[@teerevevourdeminingo4274]

Hey Aaron, You’re well well known as having the best bbq, kudos to you on that btw. I’m actually in Australia and I’m just about to start tour masterclass do the answer could possibly be in that. But if I don’t use post oak does that mean my bbq won’t be as good as yours and that you won’t be coming over here to try it?

[@CountryWoodSmoke]

Great Videos, thanks for sharing, have had the pleasure of trying your brisket when you visited the UK.

[@davidmorgan8507]

Great series Aaron! Looking forward to more. Ready to buy a pit from you as soon as you start making and selling your own....I'm also ready for another road trip to Austin for the best brisket I've ever had!

[@stizan24]

They just did a cut on the big old oak by the local pool. There is tons of wood for the taking. I got about 100 lb so far. I'm going to process it in a couple days when I get time.

[@TheBenbeyer]

Love the videos. I've always loved barbecuing and I started to really take it seriously about 10 years ago. I've steadily improved and I'm always looking for tips and new methods. I ordered some Post Oak (not available in the panhandle of Texas; I grew up in central Texas thought) after watching this video.

[@hectoralonso2004]

I've got a lot of dry wood. Aged also. Post, live oak, pecan and mesquite. If you ever need any. Located in central Tx.

[@LuvvyDuck]

Mesquite and hickory are tasty, but applewood is good too. My nephew made a smoked turkey with applewood for Thanksgiving and it was the best ever!

[@wilsonturner3481]

I was taught to use cherry and/or white oak. Really liked the results. Anxious to experiment with more fruit woods eventually!

[@jlopez47]

Unfortunately I'm in the RGV, TX, and Mesquite is all we have. Great videos!

[@noelopez7710]

Where is or what is RGV, Tx.

[@TheSooner1975]

Rio Grand Valley

[@madysonspandas7542]

You are the pinche man!!!! Thank you for your channel!!!! From Del Rio, Texas!!!!!!!

[@theoriginalchefboyoboy6025]

luv a bbq master who drinks on the job!

[@AlittleSmokey]

Very much so looking forward to more videos!

[@BBQCrasher]

Glad that you mentioned to use the fruit wood green. Looking to get more info an Alder if anyone can suggest some good links. In the NE we stick burn with a lot of Red & White oak. Found that I can load a pellet tube with a 50/50 wood chip and pellet mixture and it became a new game changer with our BBQ experience.

[@dh05z28]

I feel like I'm an apostle who just met Barbecue Jesus and everything you're saying is making sense. *bowing*

[@fuckyouhoe]

Well iam from west Texas and we use mesquite cuz we got plenty of it it's great when it comes to brisket!!

[@j.a.rodriguez3838]

You know that's right!

[@M_Ladd]

That's where Aaron hails from also! Austin!

[@BoogerReyProductions]

M Ladd Austin isn't West Texas. It's more Central.

[@spaceman_jeff]

I’m from west Texas also. Gotta say, he’s right on about mesquite being too strong for long cooks. Great for steaks or chicken, but can’t use it for briskets unless you are mostly using something else and just throw a few chunks on from time to time.

[@renerocha6334]

I’m originally from Odessa and no one I knows uses mesquite for brisket. Too strong flavor. Good for grilling fajitas and such.

[@chubyali]

He has the best job in the world...

[@deerslayinredneck1003]

here in northeast arkansas me and my brother use a mix of oak and pecan

[@Peto111222]

Good to know. Now I can go to bed

[@j.woodhouse3666]

Great combo

[@TexasLebenskunstler]

Great content and great production quality! I like using WESTERN Wood, which are the bags of wood on his right side. It's a consistent burn with the same moisture content every time. Thanks Aaron! Great job.

[@AgentAlmost]

The growing conditions of the tree can sometimes matter more than the type, so maybe in Aaron's neck of the woods, the local Hickory is milder than the local Pecan, but in general, Hickory will have a strong smoke flavor and should be used carefully, whereas Pecan, being a type of Hickory, will give a milder and slightly sweeter Hickory type flavor.

[@pyroman6000]

Yep- hickory smoke is literally what they make Liquid Smoke from. It's a strong, distinctive smell/flavor. Hickory's the smokey taste most of us think of when we think of bacon or smoked ham. You're probably on to something inre growing conditions. Also species- there are several. Personally, my favorites are cherry and apple. Just because they smell so good. I don't smoke, per se- I grill, but same idea. Cherry goes great with beef.

[@UnitBeerMonsta]

love when Americans say "pecan" 😅, awesome video mate!

[@PhilDeGuzman]

I notice in your videos that there is often bark left on the wood. Do you leave bark on or peel it off before you put the wood in your smoker?

[@TheBarbecueShow]

Great Video - It's ture, you have to play around with your wood and your - barbecue - pits - smoker and grill to see how it cooks, burns and smokes to get the taste and flavor you love. Play around and find the perfect flavor you love. Cheers

[@Italianempath]

thanks Aaron for sharing this....

[@WHSuperman2005]

Pecan Lodge uses pecan and their beef is amazing.

[@mikecooper8818]

Next video should be the type of beer goes best when smoking a brisket! Shiner anyone?

[@abewilcox4560]

Stop being a hipster

[@abnrob]

Unfortunately I have a backyard full of mesquite, but I have come to use lump charcoal (I have a small grill that I smoke on) with mesquite up against the coals so that I get just a little smoke and that way I can reuse the same piece of mesquite again if I want. It works pretty good.

[@moscar9128]

LOL.... Just scored a couple "wheelbarrows" full of OAK from Craigslist ..... BBQ'n a couple BUTTS and a Brisket. Thank you Mr. Franklin, for the videos. CHEERS!

[@azblock13]

So Franklin I just received in the mail a big ol bag of B & B post oak mini logs and I am so super excited to try them out when I make a brisket I also ordered online. I know the bag says kiln dried but do you suggest allowing them to age any further and how long would you recommend. Thanks Robert from Tucson Arizona

[@teamus12]

Aaron, what happened to your PBS show? I have been watching for it to no avail.

[@427SuperSnake1]

I mix Pecan and Post Oak, Boom 💥.

[@paleo52]

I live in Montana,where there are no hardwoods. The area I am in,has lodgepole pine,ponderosa pine,and cottonwood.

[@originalmunchietv]

+paleo52 try nutshell like pecan walnut or even black tea

[@FreqBand]

I gather oak scraps from our construction job. Not any plywood of any type, and NEVER "treated lumber" or hardwood that has been stained or prefinished...only raw scraps of unfinished hardwood. I also do not use wood from "palettes"....sometimes those palettes have an insecticide sprayed on them (??). Know the source of your wood !! In a Weber style grill, I'll get the hardwood coals going by layering crumpled newspaper down first, sprinkled with some cooking oil. Then add some (few) commercial charcoal briquettes, then top with your fat chunks of oak. Light the fire with a match or lighter from the vent holes beneath the Weber. The oiled newspaper will light the briquettes, and those will get the oak to quickly burn into glowing embers of oak charcoal. Add small new chunks of hardwood to get the smoke, as you cook....lid on.

[@FreqBand]

Manage the temperature by adjusting the vents, top and bottom. I usually leave the bottom vents wide open, and adjust the top (lid) vent only.

[@cmandaro]

nice work on these vids your doing! very informative for someone like me who is new to this

[@clinte9897]

I don't see how you think pecan is a stronger smoking wood than hickory. I feel pecan is a fairly safe wood to use, I would use pecan over hickory for long smokes. Why no mention of red oak? I would like to see your comparison of post oak, red oak and hickory. I'm from north Louisiana so we mostly use pecan for smoking with hickory second. Red oak when available for stuff like steaks.

[@mobus1603]

Agreed. I never found pecan to be overpowering at all for long smokes. Mixed with apple, it's made the best tasting pork butt & brisket that I've ever had.

[@nicholasmedovich8691]

Top 5 woods to use for my bbq. 5- peach 4- apple 3- pecan 2- cherry 1- almond. Those are my prime 5. My others include post oak, pear, maple, birch, and surprisingly orange wood.

[@mattsquires8412]

Apple is terrible for beef

[@cchan94313]

I have some old wood about 10 years of age and it's post oak still laying outside. Would it be ok to smoke a brisket with it? I am so excited about this channel!

[@TheMotorman116]

Really enjoy your videos Aaron, keep em coming!

[@marcosanchez8323]

Hi Aaron, I wish I would live in Texas to come and try your food it looks amazing! I’m in California and I’m try to smoke the way you do but here is hard to find post oak or hickory but we have red oak and white oak. Is there any difference?

[@dessertman1181]

The ultimate barbecue master

[@penguinmit]

i think you're a true craftsman! how did you learn all this? was it all from experimenting? or did you learn somethings from a teacher?

[@zaddari4304]

In Finland we use a lot alder tree ( Alnus Incana ).

[@darrylportelli]

Hey ... just subscribed .. great channel ... So it is possible to use wood instead of charcoal in a bbq right? or is this video talking about using a piece of wood on the charcoal for smoke? thanks !!!!

[@chris18corona]

Very happy because I also use post oak never thought anyone used it.

[@kakarot1192]

Wow a lot of people from The Valley in here. Thats pretty cool. ^_^

[@johnmizenko8301]

Uh, which valley? Please.

[@kakarot1192]

South Texas, Rio Grande Valley

[@j.a.rodriguez3838]

SMOFO CHUY Orale 956

[@darrellwilliams4194]

Can you or have you done a video on how to correctly use the vent doors to produce good clean heat and smoke. I have a Brinkmans offset smoker from Lowes.

[@sugarman454]

Awesome stuff, man!

[@swinn1967]

Thanks for the breakdown. Good information.

[@brutallyhonest1753]

what about morning wood?

[@aadriech]

The hardest of all woods...

[@ucfkid67]

too much moisture...

[@cc4in194]

David Steinbring ;)

[@daveyyc9784]

my fire usually goes out quicker :-(

[@brandonclobes7788]

Definitely don’t put that in your smoker

[@kungqu]

Citrus wood is good for barbecuing. Pretty mild. I've only used it once and I used it on chicken.

[@kccrockett5007]

hey y'all I'm from fort worth tx. we use oak and pecan wood. it smoke just right

[@timjones8210]

The John Creasy of the BBQ world

[@elcajoia619]

Alder Wood used on smoking fish is incredible.

[@bettygirl7025]

alder dam good with chicken too.

[@martinarroyo1870]

Can Citrus Fruit trees be used? Or even Avocado? Here in Southern California that’s what we have a lot of.

[@billfrigo7602]

I'm curious what Franklin thinks about kamado style grills or even a Weber kettle with a Smoke n Sear type device... I've seen a lot of people recommend just briquettes with a chunk or two of wood (which is what I do) ----- but should I be using a certain type of briquettes or lump charcoal? What kind? How much in relation to the wood? Etc..

[@inkredableone8029]

Helpful video thanks

[@acemanhomer1]

He made an appearance in the movie 'Chef'! Haha cool

[@skillet4068]

Coastal live oak is what we go for here in California

[@jefflundquist5771]

Hey Aaron, where do you get those clear eyeglass frames at? I really like those.

[@janggutlifestylechannel6754]

I reall need that explaination for my future BBQ to come.

[@clayevans5210]

Bit of a disagreement with the curing process: "seasoning wood" exposes the material to the elements over time- this means the rotting process is expedited and exposes the wood to mildew, insects, etc. A kiln dried firewood gives you the same desirable low moisture content (actually much lower) without all the nastiness and will produce that beautiful blue smoke.

[@Chilax]

Clay Evans he's saying all that dryness you basically just get a tasteless flame

[@masonejoejoex]

love the videos

[@tillvalhalla2271]

Mesquite is not strong as long as you run a clean fire. You can actually taste the smoke with it versus other woods that has the que tasting like it came out the oven other than maybe hickory.

[@jasonb2553]

Can yo do a video on regulating the temperature on the smoker? The way I've done it is to choke off the air.. but you said it create too much smoke when you do that. Thanks!

[@TheMarkjbecker]

What about Elm wood? Ever try it? Good taste? I know red elm burns wonderfully....but I don't know if it tastes good.

[@tanhongpheng7604]

Hi Aaron you like to know is smoking meat have to use hardwood, is any hardwood will do?

[@daxkissoon3787]

Hey thanks for the info. Any advice for us folks BBQ'n in South America or the Caribbean?? I did research on the types of wood and we have completely different species of wood down here in South America, than up North. Thanks Again!!!

[@SOLDOZER]

Try Eucalyptus

[@Drake8u2]

Ideal woods will have a minimal amount of moisture.........i assume in the 3% or less area Hardwoods

[@captainspirou]

I can't wait to see the part with the actual smoking.

[@lancebaker1374]

I saw an episode months ago with a taste test for various woods with brisket. The winner was a mix of pecan and mesquite. Anyone know which episode showed that taste test?

[@macariosolorio9173]

Well put 😎👍

[@KR-go4yx]

Hey Franklin. . I got 3 diffrent kinds of logs.. alot of it. Now I know for sure one is white oak another looks like the white oak but the bark it's red. The other I'm not sure if is hickory or mesquite? . If u have some could u show us what they look like up Close on a vid. Thanks. K.

[@TeamEmperor]

I'm lucky enough to have Alderwood

[@cadiscase]

Can you use Aspen ? Would you want to ? Thanks.