Franklin BBQ Pit - The First Cook | Mad Scientist BBQ

Today I put the Franklin Smoker to the test for the very first time and cooked a rack of pork ribs. Watch to see how they turned out!
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[@ronley123]

Hurry up and get a brisket on that pit!!! Lol!!!!!!

[@patrickodoherty5072]

Yep

[@ColocasiaCorm]

Brisket sucks

[@NotAJokeLoL]

Seriously. Cut the shit.

[@captnevilstomper118]

@@ColocasiaCorm someone messed up their brisket cook!

[@ColocasiaCorm]

@@captnevilstomper118 no its a highly overrated cut.

[@Andre-oc7gg]

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!

[@Ironkid_5]

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!

[@edgar3105]

Are you related to Elon Musk ?

[@TROYCOOKS]

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!!!!!

[@HardHeadMilitary]

@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

[@Coopdog-dp5eq]

The thing that KZbin 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.

[@joebgallagher939]

Been waiting for this one! Can’t wait for a brisket vid on this smoker

[@vdubbub1986]

Same!

[@2005Pilot]

Me 3!! Lol Looking Very forward to the next cooks!!

[@jray7656]

Me 4! 😉

[@frmclarty]

That pit really is beautiful. Those lines are so clean.

[@demetrib9373]

I think its great you support franklin and have completely unbiased opinions at the same time.

[@abouth9560]

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!!

[@UlyssesJurado]

I watched every ad completely to help pay for that badass smoker. Thanks for the content Jeremy

[@MikeThinksAloud]

Watching old videos it's really amazing how far production quality and camera work have come. Cheers.

[@tommytube13]

I’ll never purchase this pit but I love watching its magic!

[@benwagoner9741]

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!

[@alinshakopeeminnesota6348]

Another Masterpiece Jeremy! Beautiful color and taste without a lot of sauce and rub!!

[@foodonfire3662]

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.

[@hawaiianpunch6534]

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.

[@candelariosanchez273]

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 !

[@MadScientistBBQ]

250 reverse might be the ticket for you. That’s a perfect backyard size that can do everything and get top notch flavor.

[@HighVibesTravel]

YESSSS! Friday night Video!! Many Thanks from Lockdown Montréal !

[@blayneplessner210]

I'm glad I found this channel :D

[@cpullic]

Respect your diligence 👍🏼🍻

[@MrPicopicopico]

🔥 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

[@PhilInsane]

Love from Ireland, lots of people smoking and bbqing here now

[@EricsBBQAndMORE]

That smoker is a thing of beauty!

[@stevebyerly3854]

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!

[@SomeGuy-tz8dz]

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!😧😧😧😉

[@Adam-W-]

Ahhhh the quality pits we miss out on here in Australia 😔 Great video mate,, been waiting for this! 👌🏻

[@kurt3463]

Looks great! Love the sounds in this video, chopping wood, cracking fire, creaking door, crinkling foil.

[@bmeekin]

Awesome! I agree a comparison of Brazos vs Franklin’s pit would be great!

[@SmokinJoesPitBBQ]

I've been waiting for this...

[@Firstnamelastname-ff3mf]

Just watched your cheese burger sausage video..AMAZING!! You're awesome

[@SmokinJoesPitBBQ]

@@Firstnamelastname-ff3mf thank you! They came out fantastic.👍

[@MrPanthers23]

@@SmokinJoesPitBBQ same here...

[@SmokinJoesPitBBQ]

@@MrPanthers23 thank you buddy!🤘

[@fatfoodiesinspain7727]

Good to see ya here Joe 😋

[@jlove3270]

ohh ya, they look good, real nice

[@chrisinman9495]

I’m amazed at all the copycat youtube channels trying the beef tallow on there briskets. You started a storm. HaHa

[@noahhastings6145]

I tried it last weekend - BEST brisket I have ever had

[@amrikcrow3573]

@@noahhastings6145 how’d the bark come out? I’ve been thinking about trying it, but wasn’t sure how it’d affect the bark.

[@michaelruebusch7412]

The tallow is a game changer

[@noahhastings6145]

@@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.

[@ferfin2]

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

[@Beerzy]

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]

Its not like the outdoor electric ovens your used too. Stick burners actually require you to know how to bbq.

[@lwadeallen]

@@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.

[@2005Pilot]

@@lwadeallen same initial experience going from WSM to OC Wrangler. Even the bones had killer smoke flavor!!!

[@dug44ful]

Hope mine turn out like this tomorrow, wow!

[@kylewomack45]

Just want to say you make great videos! Thanks for the quality content

[@KissFromTheWorld]

"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.

[@geraldboyer5298]

You a legend for not taking off the fascia. Only real men leave it on. You legit.

[@gray_gogy]

Honestly that smoker is gorgeous. Just looking at the firebox door let's you know it's solid.

[@joseurena7116]

I’m loving this Franklin pit series, please keep bring in it scientist !!

[@brandonlee9456]

love your videos

[@currentsupply]

Mouth is watering over here, great cook. I'm over here watching you video burning wood on my offset at 9:22pm. Awesome

[@travisnorman957]

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. 👍

[@elsos8711]

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!

[@duanehenicke6602]

@@elsos8711 He hired a professional camera man a while back. When you pay someone to film you, it better be high quality.

[@dougferrell7066]

@@duanehenicke6602 He has come a long way from his earliler vids!

[@jaybooth4815]

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!

[@Seedavis397]

Make sure you don’t grab the round up sprayer

[@danquaylesitsspeltpotatoe8307]

Remember to empty the round up before putting water in!

[@gimmiefuel24]

Just listened to you on Lee Syatts podcast! Love your work and channel.

[@OffsetRookie]

Great color on those ribs! Love how nice and dark red they are.

[@Entropy825]

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.

[@santiagojrmorales8305]

Them ribs looked amazing, look forward to a brisket cook!!!!

[@sergiorodriguezballestero714]

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

[@MeltedFace707]

Yessssss! I was thinking about this while I was at work and get home to it being uploaded!

[@nategibbons172]

Dude, first THANK YOU for trial and error in wood size, that’s cool of you to share. Great video!

[@brandoncrowe1223]

Already on their waiting list! Cant wait for you to release more videos on this one!

[@Dvst8ingbuzz]

Awsome first cook! Can't wait for your full review on the smoker!

[@HotRodDave]

Good looking Ribs. That pit looks well made. I wouldn't expect anything less

[@xtreamer100]

TyJeremy👍 good video!

[@Bigkuntry5911]

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.

[@DerickZ28]

Great stuff! Excited for the eventual brisket and beef ribs, as well as the pork butt coming up on this smoker!

[@mattro4902]

Couldn't agree more with ronley123. Stop messing around and get to the big beef king! Ha! Thanks for the vid. Enjoyed it.

[@michaelboyd8607]

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.

[@ronbarfield5615]

I'd put my money on the 1975

[@1ronhall]

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!

[@CosmicStargoat]

If I did what you do I would weigh 400# The quality of your videos has really improved over the years. Good job. I am re-watching a lot of them.

[@vonkytonk9754]

I'm just gonna say, thank you for biting that rib properly👍 enjoyed as always

[@davo912]

oh, so i will let you look when i bit my rib to make sure I ate it right..what a joke.

[@envythis101]

@@davo912 when are u cooking your ribs so I can see your bite

[@anthonydetmer]

You better show us this damn bite bill

[@davo912]

@@envythis101 are you ok? maybe a trip to the dr? telling some guy on youtube he is biting the rib right. what a joke

[@orion7741]

There is no "right way" to bite a rib...... just bite into it.

[@williamcolvin3609]

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.

[@BackyardWarrior]

excellent video and great content

[@Patriot66699]

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...

[@justintaylor6268]

Thanks for the input. I’m really starting to love these smokers. 😎👍🔥🔥🔥🔥

[@Arlong1776]

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

[@TIO42ITOUS]

Was definitely thinking the same thing

[@nothingbutice3833]

Ya

[@justintaylor6268]

Thanks for the input. I’m really starting to love these smokers. 😎👍🔥🔥

[@floridaman5411]

I’d love to see a comparison cook between the Brazos and the Franklin pits

[@2005Pilot]

But add the Stove Pipe to the stack on Brazos.

[@MadScientistBBQ]

Will be doing a comparison soon!

[@bucketlist2016]

@@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

[@CallSaul489]

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.

[@lynndollar1013]

@@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

[@europa.]

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

[@yopasjim]

Great video! Thanks for including some more BANJO music!

[@jmu4508]

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 KZbin 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.

[@robnance470]

Once you determine what temp your thermometer should read for the perfect cooking temp, seems like 275 based on first cook, rotate your thermometer to put that temp at 12:00. Then it just takes a quick glance, even from a fair distance, to see if your pit temp needs adjusting.

[@raytrout8272]

Nice smoker.. I cooked a brisket on my offbrand offset and I have to rotate it. The point cooks faster than the flat If I leave the point towards the firebox the whole time I'm even considering flipping it Biscuits cook even but grill gets a little warm note I run a tall stack

[@rangefinderrick1]

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.

[@Xhilong]

Great Video, keep up the great work. Can't wait for your brisket cook and thoughts after having more time on the pit.

[@danielmarshall6290]

I never done smoking before what a good starting place to learn all about this bbq technique?

[@ronbarfield5615]

Hard to argue with good results. Looking forward to longer cooks...

[@wchayes8646]

Now I gotta go buy a couple rack of ribs. 😂😂😂

[@MrPerivolas]

I really enjoy your videos. This one and the unboxing, are really nice. Keep up the good work.

[@jasonjwise]

I want to tell you thank you for the videos it’s been a great help for me learning how this o bbq I have a old country pecos

[@Mad_Hat_Stickman]

I’ll never be able to get a smoker like that, but man I really like watching and dreaming. 🤣

[@davidfairclothoutdoors8337]

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.

[@ScottysBackYardBBQ]

great video . i was told it be a 4 month wait for my offset ..

[@guitarock79]

I signed up. Said it would be a few months to confirm. I read it was about 18 month wait. Was curious about the payment? If it was all up front or spaced out considering the wait time.

[@RaleighSmoke]

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!

[@hookedonbarbecue]

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?

[@aermotors]

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.

[@hardtimesbbq5265]

Maybe Franklin will sell 6" splits of firewood next, $20 a split..., 5 splits for $100 and then add $40 in shipping? Sorry, I can't get over $4k price tag! I think he's purely capitalizing on his name; if that exact smoker was made by Brinkman or Weber, no one would drop $4k on it.

[@texasowl5356]

He definitely is. He’s hardly at his restaurant any more.

[@TennesseeMatt]

The video I’ve been waiting for!

[@jackpast]

$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.

[@NoBSBeardReviews]

Great stuff! Excited to see more videos with this pit.

[@shawngillogly6873]

Always thought ribs were my favorite bbq myself. Not that I don't love a good brisket. But nothing tops a perfect rack of ribs for flavor.

[@OklahomaWildman94]

I’m gonna try to cook my first brisket soon!

[@cameronbatko]

Awesome video Jeremy! Awesome tips sprinkled throughout

[@empoweryou1]

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!!

[@trentwilson2860]

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.

[@paulcarey9245]

Color looks good.

[@cervus-venator]

Thanks, your video's had me smoking two butts and two hams from a wild bore I shot. The smoker I was given years ago has to be the cheapest that was ever made. Small, thin metal, hard to maintain, but it got the job done. It was the first time I ever tried using an off set smoker. I was pulling pork all nite and eating it too while doing it. It kind of makes me want to invest in a little bit better backyard smoker and venture out on other things to smoke.

[@XxsteamerxX]

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

[@IzzyEatz]

Smoke a brisket!!!!!!!!!!!!💨💨💨💨💨 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

[@SmokedReb]

Looked great to me, can't wait to see a couple briskets on this guy.

[@david_reynolds3660]

Awesome video Jeremy! You are making me rethink getting a pellet pooper!!!

[@2005Pilot]

If you have time and like to play with fire and want some of The Best Q- Jump on the Offset!! I did and Not Looking Back!!

[@EricPetersen2922]

No pellets 🙏🏼

[@david_reynolds3660]

Time is the issue. I spend weeks on the road as a truck driver. I get home and have a couple days.

[@MadScientistBBQ]

You have to make the right decision for your circumstance. There are guys out there who can blow minds with a pellet smoker. For me, I think I’m too much of a pyromaniac to enjoy a pellet smoker as much.

[@michaelcayce4729]

I love your show. I have learned so much!