Franklin Pit: An Honest Review | Mad Scientist BBQ

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[@wettexan]

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.

[@Hhammer]

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

[@Babybillysbiblebonkers]

For $4000 I'd need Aaron himself to come to my house and do the cook.

[@imhangryyall]

Among doing other things for me... He can keep his extremely overpriced smoker. Pass.

[@taylorhickman84]

@@imhangryyall What makes you say it's extremely overpriced?

[@pmorris031]

@@taylorhickman84 competitors arent charging near that for that size

[@taylorhickman84]

@@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.

[@pmorris031]

@@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.

[@Xzanthos]

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!

[@ryanbeshears]

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.

[@MadScientistBBQ]

I would love to

[@ryanbeshears]

@@MadScientistBBQ You have 1 sold already. I would definitely purchase one.

[@fabiancasas9253]

3 sold

[@bradhelfrich6602]

4 sold!

[@cowleysmobilewelding]

@Mad Scientist BBQ I'll Make em for you

[@dxl337]

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!!

[@jonyoung6405]

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.

[@HuSmokin]

Thank you for purchasing the pit and taking the time to do such a thorough review for us.

[@xmikemurphyx]

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!

[@MadScientistBBQ]

Thanks!! Really glad you guys appreciate incorporating a little science

[@1983mojo1]

@@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.

[@Grover124]

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.

[@bigfontbrandon]

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.

[@MadScientistBBQ]

Glad to hear you got the help you needed

[@MindsDozer]

sounds like a discord community in the making

[@Tough_III]

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 😊

[@sms9106]

Very nice honest review, I hope Aaron sees this and considers your improvements as they make good sense.

[@karatevideosandmore7685]

lol....most likely Aaron's giving him the finger....lol

[@sms9106]

@@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.

[@lapbars5396]

@@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!

[@parker1ray]

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!

[@Swampster70]

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.

[@BackyardWarrior]

great review brother.. I own a workhorse 1975. it's thicker ,1k cheaper and has more upgrades than a Franklin pit.

[@2005Pilot]

And you do some great BBQ on it!! Still impressed with the folding stack!!

[@corylee2261]

I'm super serious at getting one of those they look almost too good to be true

[@BackyardWarrior]

@@corylee2261 go for it brother... I think it's the best smoker on the market right now (both price & quality )

[@corylee2261]

@@BackyardWarrior I agree love your channel

[@MadScientistBBQ]

I think you’re right. 1975 looks amazing

[@sylvesterhall8589]

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

[@Todd.T]

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.

[@dawgsfan8321]

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!

[@shoelessman]

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!

[@mathewmccarthy9848]

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....

[@imprezivr61]

The mill scale is a slightly larger version of this, with better a made door.

[@DoubleDEnt]

According to me Franklin the door leak is part of the convection process because it also draws air in to help the process.

[@es330td]

As a twenty year Big Green Egg aficionado this is the first non-Egg I have ever wanted to own.

[@Swampster70]

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.

[@magnus12180]

You should review a Shirley Fabrication reverse flow. Finest cooker I have used.

[@tylerwhite2210]

Man I was about to comment this. I’ve got a 36” now and a 90” waiting to be built

[@DavidSmith-hc2xu]

Hell yeah! I just posted a link to some shirley vids and then read this post, lol..

[@edwinround526]

Yes Sir!! I love my 36!!

[@Rageplant1]

I've got an elevated 36 with a warmer. Absolutely love it. Also feel like you get wayyyyyy more bang for your buck

[@tangojoe9694]

Yep, the Shirley is the finest cooker I have ever owned. Had my

[@travisgary6519]

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!

[@HolmesFans2]

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

[@TheRealPunisher]

How bout a pork butt instead lets not make the guy waste his money on some briskets lol

[@grillmastere]

Thanks for the honest review! That's very well built pit. I'm a hobby welder/fabricator and I can appreciate the quality.

[@TdSharp]

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

[@TimeLapseRich]

Exacty this.

[@richardbowles7690]

Crisp, clear, candid product review. So refreshing. Touche.

[@MadScientistBBQ]

Thank you sir

[@nicktant1756]

Franklin himself said that the door is not too tight so air can enter the cooking chamber deliberately. If smoke leaks it’s probably due to the lesser vacuum going across the cook chamber.

[@johnschall3013]

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.

[@foodonfire3662]

Two things that would really improve smoker and BBQ (pellet, kamado, etc) reviews: 1) Simultaneous readings from a minimum of 6 ambient temperature probes evenly placed within the cook chamber at low, medium and high cooking temperatures. 2)Video footage of the actual flow of smoke at each temperature range.

[@michaelcrosby6955]

The lid leaking happens because you only paid for $4,000 worth of smoke. Should’ve read the fine print

[@ryanmcmorris7713]

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!

[@DawnVanquisher]

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.

[@ourlifeinwyoming4654]

I think the collector attempts to maintain the same width of the smoke trail that exits the fire box. I think he's trying not to funnel it on the left side - to keep it even across the cooking surface. It's like a floor attachment on a shop vac hose v/s trying to clean the floor with just this hose. This is just a guess on my part.

[@kretieg2943]

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.

[@todd8666]

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 ??

[@__-ul7cc]

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?

[@alexcoby]

I'd suggest checking out the smokers from Workhorse Pits. They are almost identical to the Franklin, except they don't have the water pan shelf, and the door flange is (I think) slightly larger. Similarly ridiculously thick steel, similarly huge firebox, similarly phenomenal draw.

[@dorianboone9757]

I have a Workhorse 1975 and I love it. 24" diameter pipe with the HUGE firebox and the adjustable damper makes it so easy to run. I love my Workhorse and can't imagine not having a stack damper because that's how I control how much airflow goes through the cooker. the door controls the oxygen to the fire but the damper helps me regulate temps and smoke.

[@jakethebarber1]

yeah i need to be able to grill on my smoker..good point about the water pan shelf there instead of a full grate

[@Dev_Everything]

THANK YOU!!! For making this video! This is exactly the tour I was lookging for. Everyone, upvote this video right now!

[@thegreanmonsterable]

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.

[@davidbalentine2110]

You have the best BBQ stuff going. Thanks for your help. You’ve surpassed everyone else in my estimation. Bet your neighbors love you!

[@prestonsmith7774]

If you listen to Aaron talk about it, they actually made it to leak a little because it helps the way the air flows

[@darind4920]

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.

[@duanehenicke6602]

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.

[@darind4920]

@@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.

[@buffaloshark4765]

not having dampers seems like something you'd get on a $50 smoker (like my brinkmann). If I ever considered paying that kind of money for a smoker I'd want complete and total control over airflow

[@brucekolinski8824]

Not only a great product review, but helpful informative as well. Thanks so much for this.

[@christophermapes5176]

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!

[@thedisquisitivebarbarian4979]

Great review, Jeremy! I also have the Franklin pit, and I’m also super happy with it, for all the reasons you mentioned. Here’s a couple of points for you to consider: 1. Door leaking - I think this might be on purpose. I only find it leaks smoke during startup, before the convection wind tunnel has reached full strength. Then the low pressure created by the smoke stack draws fresh air into the cook chamber around the door, and smoke doesn’t ever come out. Don’t you think Aaron did this on purpose, so the extra cool air mixes with the completely combusted hot gasses and lowers the temperature a bit in the meat chamber? 2. Thermometer - I hear your points here about placement, but this thermometer is in a high dynamic flow area, i.e. the velocity is far from zero, and thus the temperature measured by that gauge is not a true stagnation temperature measurement. And sure enough, when I use a digital thermometer placed on the cooking grate, I always find the analog gauge to read 25-75 deg F higher than the digital grate thermometer. Don’t you think this is an area that could be improved? I think 275 deg F on the analog gauge is really 240-250 deg F smoke on the meat. 3. Water pan shelf - I think this is another intentional design choice by Aaron Franklin. The bimetallic shelf warps when heated, inducing a vortex in the meat chamber that enhances turbulent mixing of the hot gases, and thus improves the combustion efficiency, producing cleaner smoke. Crisping the occasional chicken thighs seems like a small compromise to get cleaner smoke on brisket and pork ribs and everything else due to enhanced mixing, no? Thanks again for a great review of this smoker, and please keep it up!

[@MadScientistBBQ]

Hey thanks for the thoughtful comment. 1) I think the door leaking is not intentional. If it were so, why include a flange internally to prevent it. Also this would bring in cold air, slowing the cook. It seems that you would be better off not allowing any cold air through the pit and getting more BTUs into the meat. 2) I have no real issue with the thermometer place. It reads consistently and you just find the correct temp for the pit and run it there.

[@MadScientistBBQ]

3) I think the vortex is a little wishful thinking. My guess is that it doesn’t increase airflow and therefore doesn’t lead to a cleaner fire. It may somewhat increase turbulence but I don’t see why’s little more turbulence is necessarily better.

[@silvioholley]

Nice smoker man...I want to say Thankyou because on one of your videos you mentioned the Workhorse 1975 and that’s right up my price range and I haven’t seen anybody that can beat their price for a great quality smoker.

[@MadScientistBBQ]

Yup. I would go 1975 or mill scale 94 before getting one of these

[@cameronbatko]

@@MadScientistBBQ but that millscale is a cool $4100 before shipping.

[@lynndollar1013]

@@MadScientistBBQ I hear Workhorse will increase price, rumor says July 1st. JD's gonna have to raise his price cause of steel prices. He must be losing money now. Don't understand that business model.

[@silvioholley]

@@lynndollar1013 not only that the more popular it gets the higher the price increase

[@cbdunn70]

Franklin has removed the wait list now and updated their pricing. $5150! Though, shipping is now *free.* I was on the waitlist and delayed due to other factors. I think it's an amazing pit, but its now beyond the value proposition. Lots of good pits out there. Franklin branding is pushing this price up too far.

[@hxhdfjifzirstc894]

If they have a wait list, that's because demand exceeds supply. A good way to balance supply and demand, is to increase the price.

[@joseenriquez3537]

I have one just like it that was built for less than 750.00 the only thing missing is the fancy fire box door. It was built 20 years ago. Look for a good welder and build your own. Then use the other 3 thousand to go on vacation

[@ericstinnett9182]

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

[@tedz.]

Looks like a Mill Scale clone, but with the dampers and a little cheaper if you can believe that. The MS is $4150 plus shipping.

[@lyleswavel320]

Yes

[@MoldAdvice1]

Because they built the first ones for Franklin..Therefore the resemblance..

[@tedz.]

@@MoldAdvice1 Didn’t know that. Thanks

[@scottrivkin3307]

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.

[@steelrunner83ify]

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.

[@MadScientistBBQ]

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

[@manueldelara1565]

Could you experiment smoking a brisket spritzing the paper with water and wrapping the brisket and put it back in the smoker until it's done and when it's done in the same paper wrapping can you pour beef Tallow rap and let it rest for 10 12 hours to see the outcome.

[@joshuaweber1172]

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.

[@MadScientistBBQ]

Super interesting concept

[@mljones99]

I was going to say the same thing in regards to the shelf.

[@Smokermod]

Jeremy isn’t that a heat deflector that the water pan it serves as a shelf but it’s also a heat deflector

[@Charles53412]

With the cost of materials and the fact that Franklin offers free shipping and handling is the main reason the price is high. Especially now with the economy out of whack. That's not counting the hours of labor either to build one. By far the best smoker in my opinion. Those little gripes are all fixable !

[@mencken8]

There’s probably some decks that would take a 625 lb smoker, but a whole lot wouldn’t. And 5 large for a home appliance? There’s enough steel in that thing to build a small car.

[@joesebalj956]

I think the shelf that holds the water pan is designed the way it is to keep the heat from going straight up into the chamber right out of the firebox. This way it hits more of the center of the cooking rack to maintain even heats through the rack. I built an offset very similar to this design last year and have noticed without the water pan shelf, the heat goes staight up to the top of the smoker and then back down at the exhaust leaving a cold spot in the middle of the grate. Guessing this is probably due to the strong convection that is created with a long smokestack. My shelf sits about 4 inches above my grate and I currently have cold spots in the center of the rack. Think I’m going to lower it like Franklins to see if it makes a difference( then do a biscuit test). If anyone has insight on this I’d appreciate your thoughts. Tks

[@MadScientistBBQ]

Hey thanks for the info!! That’s great to know

[@donaldaadland]

I saw that shelf and thought the exact same thing. I have a pecos that came with the baffle that aims downwards below the grate. Cut that out immediately. I get the exact hot spot your talking about, but now it's next to the firebox vs mid grate as the baffle caused. As soon as I saw the shelf, I figured out its pulling double duty, working the same as the bottom of a water pan will to deflect the heat, but high enough it exits the shelf at grate level instead of below. All the while still giving the ability to use a water pan. So my thought is, since I've been experimenting with different size water pans, is to make a "shelf" similiar to that design that just sits on the current grate. I feel that would be the best of both worlds between what was said in the video about losing that grate space and the smokers design.

[@Big-Bubbler]

For that price you should also get a flat place on top of the firebox for pre-heating wood, boiling water, etc...

[@anthonycollari2134]

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...

[@444simm]

Your videos are amazing! Thank you for this non biased content!

[@ShipMonster]

Here in FL $4k will get you a custom 1/4 in pull behind offset on a trailer!

[@brandonhahaj1820]

I’ve just watched your 3 different levels of smoke video. Great video and I agree and strive for level 2 most of the time. With that said, I’m leaning towards a Fatstack 120 mark 2. How do you feel the Franklin would be on producing the “level 2” smoke flavor?

[@johnunderwood8339]

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.

[@frankiesalmon7545]

Good review, but regarding the inability to smother the fire after a cook…I’d be annoyed if they thought that was an ‘idiot proof’ feature, no one is spending 4K+ on an offset without understanding the basics of low and slow

[@ck_sidekick8306]

Beat me to it! 4 grand should buy me MORE control, not less.

[@jneill-dj8nz]

This is killing it for me on this smoker. I can justify the cost, but I need all the right reasons. Two of the most basic fundamental features are missing here..

[@jasonpavlik4904]

this smoker is literally marketed to dumb yuppies that make 150k a year. Keep your eyes on craigslist.

[@taylorhickman84]

@@jasonpavlik4904 good point, scoop one up on the used market and add a damper.

[@jasonpavlik4904]

@@taylorhickman84 watch the videos Franklin put on KZbin. He doesn't believe in them. He tells you to make sure it is all the way open.

[@bkryce]

Hi Jeremy! What do you think about a “BBQ vs BBQ” comparison video video between the OC Brazos and the Franklin? Would love to hear your thoughts, especially since the Brazos is 1/4 of the price of the Franklin and doesn’t have a waiting list 😄 I understand it’s about how you cook and not so much what you cook on but I’d still be interesting.

[@MadScientistBBQ]

I am planning a comparison early next month

[@bkryce]

@@MadScientistBBQ Yes, let’s go! Will be watching for it! 👍🏼

[@ammercenary]

I Love my WSM, but now I have dreams of an offset 🔥

[@nathanielvaldez7409]

Same here bro 🤙🏼

[@xrayguy1981]

Check out the Brazos offset, or Mill Scale or Cen-Tex, but they’ll be a little pricier.

[@SIFUSAYSRELAX]

I plan on graduating from the kettle to the WSM. Then I'll move to the offset

[@flukenukeem]

Throw a brisket on the offset, pork butt and sausages on the WSM, couple of racks of ribs on the kettle set up with offset. Everything is worthwhile

[@GM-vy1wy]

I graduated to the Old Country Brazos about 6 months ago and I couldn't be happier. Quarter inch steel and runs like a champ, plus you can't beat the price.

[@JombieMann]

I'm not sure how to make a suggestion of a subject that you could cover. My request would be what are cooking methods for smaller portions. I have a smaller pellet grill and I can't fit a whole brisket. I tried to do just a brisket flat a couple weeks ago and it didn't come out very good, even though I followed your suggestions. Yesterday I tried a portion of a pork shoulder. This also wasn't very good. Both turned out quite dry. I did a couple of rib racks and they came out great. I'm thinking that, for smaller sizes, I should wrap sooner as the increased surface area compared to the total volume is greater, leading to faster drying out.

[@bigstevessmokemchokembbq8746]

Which smoker would you prefer more? Franklin or Fatstack.

[@yezryezr]

Door was designed to leak smoke forgot exactly why but I think it has to do with the way air moves in a swirl and not in a straight line

[@michaelroehl9873]

Jeremy, Jut want to let you know I have enjoyed every video you have done. Well spoken really straight forward advice, thank you.

[@cayero]

I own a Kamado Joe but you really got me thinking about getting a top of the food chain offset smoker.

[@t0mt0mt0m]

Haven't seen a video of yours in a while and saw everything improve overall in your production value overall, props.

[@mikeroller4110]

Along with your "gripes" I'd like to add that the diamonds on the cooking grate are running the wrong way. The long points of the diamonds of the expanded metal should be running from left to right, not front to back. Reason is less sag in the grate. What you have is a manufacturer that is saving material. As far as the lack of a damper on the stack, it's to prevent any kind of creosote condition from trying to control the heat aka choking the fire. You control the heat with the intake(s). 4K is pretty pricey imo but I'd have to pass on it. Great video and review!

[@lukewilde7576]

Heard of people grilling on the water pan holder/ deflecter

[@jaymonteleone2974]

I got a 24x48 quarter inch thick steel pit from a guy outside of Tulsa last year. He built the stack like this one. Not as tall but with the same triangular shaped part. $950. He doesn't ship, but it is a great smoker especially for the price.

[@MadScientistBBQ]

Sounds like you got a monster deal!

[@jaymonteleone2974]

@@MadScientistBBQ very easy to maintain temperature and burn clean. Thanks for the honest review here. For $4k, I agree with your gripes on this unit. That was my main point on getting what I feel is a good quality and large pit for the price I got.

[@davidbueso3840]

Honestly I prefer the Workhorse 1975 instead of the Franklin's. 1975 has raw steel 3/8" thick all around (thicker than Franks 1/4"), high smoke stack and a collector, big fire box that has 2 openings for $2,700 instead of $4,000. Most likely paying $1,300 for name brand.

[@savadoram]

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.

[@alkalk8938]

The only thing you dont mention sometimes, in regards to clean smoke, is dry wood. I am a firewood burner and made a great offset based off your Brazos, but I've found myself in a pickle for suitable wood because I dont have any seasoned wood. The soot factor with non-seasoned wood is real and is a real problem!

[@MadScientistBBQ]

Yeah definitely need it to be seasoned. I wish I knew of a good shortcut for faster drying

[@eddiechapa1]

Great Video Jeremy!!! I was wondering if you ever heard of Lone Star Grillz? They're made in Texas and I know in the past they have given a smoker to KZbinr's like T-Roy Cooks and others. I would be very interested if you could get your hands on one and do a review?

[@hhanger1]

I love BBQ but not staying up all night tending the fire box. I will be ordering a miniIVS from LSG at some point. Built like a tank and expensive but my son will inherit it someday.

[@eddiechapa1]

Awesome!!! I’m waiting for Father’s Day 2022 to get one!!!

[@jasonmiller5716]

I have one for ya. U need to try the pitmaker sniper rifle made by pitmaker in Houston tx. It will blow your mind. It might change your mind of smoking meat.

[@billbryant1288]

The door leaks because the steel springs a little to a slightly larger radius after being cut out. Workhorse gets rid of this and returns the door to the original radius by re-rolling it.

[@lynndollar1013]

Mine doesn't leak. And that little dab that was coming out Jeremy's pit doesn't make a damn bit of diff. They all leak to a degree. and some leaks will close the more they're used as creosote builds. This is not an " honest " review.

[@outnumberedbbq]

3:58 how is no one mentioning this reference to a 1000 gallon we haven’t seen

[@savalascraftbarbecue]

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.

[@gordonretherford5451]

Excellent review.Sell the Franklin and keep reviewing other pit makers like Klose ,Jambo, Lone Star, Gator ,Stumps etc.Who else wants to see this?

[@MadScientistBBQ]

I like your idea a lot. First I have to do a comparison between the offsets I have with a blind taste test.

[@MindsDozer]

i don't know anything about barbeque, but the 2 features that stand out are high airflow and temperature control. could you not reproduce those qualities on a cheaper smoker with a couple of pizza steels and a fan like one of those smoker controllers?

[@mikebruza4634]

I would appreciate you letting us viewers know in this video or others what kind of wood you use to smoke with. I notice you use wood without bark. Is it necessary to use wood without bark? Is the smoke dirty with the bark?

[@Dive-Bar-Casanova]

I've discovered smoking a small, around 4 to 6 pound brisket is more tricky that the big ones. Would like to see that done to perfection,, because we haven't figured it out.

[@85NP85]

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?

[@ilgattogrande]

How is heat retention on a large offset...can it maintain a temp for hrs like a komodo, or is there constant fire tending?

[@shanestory6924]

Jeremy, you are a genius! I am trying your tallow recipe. Needless to say, it is going better than expected. Thank you

[@travelarmando]

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.

[@MadScientistBBQ]

Yeah the horizon looks to be a great pit.

[@MrMarnold6]

You've mentioned in a few videos that you cook hotter on the Franklin (275) than you do on other smokers. What is the reason for this? What is different about the Franklin that makes higher temps better?

[@thomaslahr9022]

Those dinky wheels are a show stopper for me. Must have a way to pull it through the lawn occasionally.

[@AV8R_1]

How does it compare to mill scale 94? At least with the mill scale there isn’t an absurd wait list.