😂 I love that jacket. My wife wants me to throw it away, but I refuse.
@Boomer76543 жыл бұрын
respect the accepting adult/fatherhood sweater :)
@h.collier35443 жыл бұрын
I love it!
@LR-me3kc3 жыл бұрын
Maybe your attached to the jacket cuz it’s been seasoned with smoke haha
@waterisgold3 жыл бұрын
I want that jacket in a adult size onesie😂😂😂😂😭😭😭
@myronjoffe83893 жыл бұрын
The best offset seasoning video out there! Your insight sets the bar, bravo!
@enriqueparedespinel16943 жыл бұрын
The explanation for seasoning of this video is the best ever.
@abrisvegas3 жыл бұрын
My favourite BBQ KZbin channel host shows why this is so, again. 👍
@waterisgold3 жыл бұрын
It is so so vital to season your offset smokers it's a very important step most people miss. my favorite oil and what I always use for seasoning is grapeseed oil
@user-fk8zw5js2p3 жыл бұрын
One day I will have an offset. But right now, grapeseed oil works perfectly for seasoning my cast iron skillets.
@Braindead1543 жыл бұрын
Be careful with the fancy grape seed oils, they can leave a sticky residue
@RicsBBQSpecialties3 жыл бұрын
Linseed Oil is perfect for this
@pooppooppoopiepoop273 жыл бұрын
This is one of the most informative videos on BBQ I’ve seen.
@boxesofzitti3 жыл бұрын
I've seasoned my cheap offset smoker before with grapeseed oil but always developed the sticky coating that you talked about. I see now that I need to re-apply the oil and get it ripping hot. Thanks for the informative vid!
@mdlagreca3 жыл бұрын
Could you talk more about the science of stack height? Franklin's book mentioned it but also left me curious for more. Thank you for all your insight. Really enjoy this channel.
@joshwest16143 жыл бұрын
Stack height is a question for me as well. I have an Oklahoma Joe Highland, and I've asked my father in law to weld together some metal piping for a taller stack to hopefully get more draft.
@mdlagreca3 жыл бұрын
@@joshwest1614 awesome please let me know how it goes! I have a highland as well. My plan has been to rivot some sheet metal together so I can easily cut it shorter as needed. Just wish I knew more about how to know when it's just right.
@3wbishop3 жыл бұрын
@@mdlagreca would it be possible to use ducting to extend the smoke stack?
@grahamwalker27403 жыл бұрын
@@3wbishop it is possible most auto parts stores sell a 3 in exhaust stack that’s about 18 inches that most guys use to extend their exhaust stack on their highland myself included
@jaredwatson89423 жыл бұрын
@@grahamwalker2740 thats what I have
@TheReal_DeanD3 жыл бұрын
The red and black jacket gives me a Vermont kind of vibe. Love it. This has to be the best smoker seasoning vid. Video looks good. Audio is good and the content is so very helpful.
@dannygnx43 жыл бұрын
Lodge makes a great spray to season their cast ion pans. It’s just canola oil and doesn’t seem to have the other chemicals or leave the residue that Pam or the grill sprays leave. It’s a little expensive at around $10, but so much better.
@christopherhobby8391 Жыл бұрын
Do you spray it down just one time or every so often?
@craigjohnchronicles2504 Жыл бұрын
@@christopherhobby8391- I would think if you sprayed down your smoker every 3-6 months to maintain the seasoning, you'll be good to go. But, that is also dependent on how exposed your smoker is to the elements. If you get your smoker ripping hot, to the point it will burn off the seasoning, and you live in a wet climate, you'll want to re-season everything much more frequently. You have to treat it like a good cast iron pan or carbon steel cookware.
@jeffclark50243 жыл бұрын
I’ve been using pam too! It’s so easy and keeps the rust down
@berbeque3 жыл бұрын
Same
@petethemeat90103 жыл бұрын
Having played with various smokers over the past 30 plus years, I’ve found that the best thing to use for seasoning a new smoker or reseasoning when needed is simply beef tallow and pork fat drippings from another smoker. Yields a super dark, durable seasoning that far outlasts any canola or vegetable oil thats readily available.
@stevesyncox98932 жыл бұрын
I wonder if a tallow bees wax blend would work? Novice BlackSmith here. All my decorative work gets waxed.
@technician775 Жыл бұрын
@@stevesyncox9893 Does it have a good protective finish? I have pounds of bees wax available to use......TY
@wait4dl2 ай бұрын
i want to say thank you again jeremy for you videos on brazos dlx i just got it in the yard. that pig is heavy. it was tuff just getting it of the pallet so i could rool itm in the back yard.now it is hot seasoning. a lot of little things i have to check before any cooking. you have given me a lot of info on that so grateful for all the info. Dwain AZ were it makes tex look cool!
@juanlopez71993 жыл бұрын
I watch cuz u are so detailed and explane evrything so we can be as good as u
@djnickhits22543 жыл бұрын
Just wanted to say thanks for all the great ideas you've been coming out to help me out for the smoker I have since the last year-and-a-half Oklahoma Joe offset smoker eventually I will love to have a big Smokehouse eventually and I have a bigger smoker
@smokingtarheel30033 жыл бұрын
I always enjoy your videos and your food always looks great. This process reminds me of seasoning cast iron or an outdoor griddle, same polymerization process. Definitely an important step with that pit. I like that pit too.
@tazccl3 жыл бұрын
Glad you made is video I have a Lang 48 that has been seating in my garage for some time. Watching your videos has me moving it to the back yard. This is a good way to take care of it and keep it from rusting.
@robatch50273 жыл бұрын
Great timing for this video! My custom offset should be delivered soon and I've been researching how to do the burn in and seasoning. Thanks!!
@beerdaddybbq3803 жыл бұрын
I use cooking spray as well. My cook chamber gets a new coat about every 10 cooks and my fire box about every 3 cooks (it's not insulated so it gets screaming hot no matter what size fire). Thanks for the info Jeremy.
@dyanajaneth15 ай бұрын
I’m researching bbq pits and your video just made me want to buy one NOW. Great video!
@anthonybenvenuti45573 жыл бұрын
Just bought my first smoker and I've been watching you're videos like crazy
@GettingAids19973 жыл бұрын
I would love to see a huge, in depth detailed vid about resting brisket. When, duration, how, etc. I dried a brisket out letting it rest a little too hot, and it's just time I don't have to learn by trial and error. I know you say the longer the better, some times 8 hours, so a video breaking this down would be excellent
@christoefur97143 жыл бұрын
Yes please do a video in regards to resitng time and procedure and what to do if the brisket is done long before guests arrive..
@ZmannR23 жыл бұрын
Stick it in a cooler for 8 hrs....not much else to say
@GettingAids19973 жыл бұрын
@@ZmannR2 At what temperature? Mine continued to cook in the cooler and dried out.
@illestk24civic2 жыл бұрын
He covered that in many videos
@kh4lifa2683 жыл бұрын
Thank you so much for all the great content !!! We learn something new every time you post
@rifleman420513 жыл бұрын
I would use Avocado Oil high smoke point and lubes metal really well.
@MrMoosefire3 жыл бұрын
If using it on the metal, does it matter if it's a high smoke point oil or not? He made it sound like he wanted it to smoke so it can turn black and protect the metal, a small fire might not be able to do that... ?
@charlesmoore58402 жыл бұрын
Thank you I ‘m getting a large smoker that needs some major cleaning and new racks made so I wanted to watch this video and learn how to take care of the metal inside and out it’s an offset Holds 60 briskets thank you again
@daddycox82 Жыл бұрын
This is exactly what I needed to see. Thank you sir.
@ashantedula56963 жыл бұрын
Could you do a video on why food taste better the second day or is it because you've been in the smoke all day and you've become desensitized to the smoke flavor
@jackno7danls3 жыл бұрын
For me it’s because I have been drinking since 5am smoking meats for the party 😂
@rsnyderP3 жыл бұрын
I found that because I’m around it during the cook that I go nose blind! But the next day when I open up the leftovers, it’s like 10x more flavorful.
@stevesyncox98932 жыл бұрын
Thanks man. Good info. Love the Jacket. Looks Canuck!🇨🇦❤️
@shr00m73 жыл бұрын
I love the sciency shit you bring to the BBQ space. I feel like I learn more "technique" from hearing some of the basic science behind the meat/equipment/cooking. It's the kind of stuff that will last longer than a good rub recipe.
@anastasiacordeiro1931 Жыл бұрын
Thank you Jeremy! I just added a Oklahoma Highland Smoker to my lineup and I am thankful for your insight and confident enough to successfully season my smoker!!! CHEERS!!👊🍻
@philipturner9003 жыл бұрын
Interesting how this is presented. I am going to replace my offset (rusted out) smoker) and this will help prevent the same thing from recurring as it is used!
@ChristieKleinhansPhotography Жыл бұрын
I am a beginner and will be doing my first test burn and seasoning during the coming week and then my first Texas style pulled pork this weekend. Thank you for the great video stuffed with great info and tips!
@mfarooqzia16 күн бұрын
Jeremy very useful - but what about protecting firebox from inside where rust forms very quickly. Do you spray inside too but then it can catch fire too. Any video on that will be very helpful. Thanks
@davek37263 жыл бұрын
How long did you run the fire for once it got to your desired temperature? Thanks for all the break down and details in your videos
@johnshultz95573 жыл бұрын
I'm seasoning my new smoker right now I would like the answer to that myself would be very helpful
@katelee3956 Жыл бұрын
Thanks so much for the specificity of why we season pits. New sub for sure, thanks again! ❤
@Viacus3 жыл бұрын
Nice. Just finished my 330 gallon offset and need to sandblast, burn out and season
@markconner55693 жыл бұрын
I have a tad different design of a Square Firebox but I do find it necessary to treat the bottom of both chambers of my offset. Tallow reapplied each time I trim a Brisket.
@bradleyputnam20143 жыл бұрын
Awesome video dude! This really does come in handy
@FP1943 жыл бұрын
I like your easy PAM approach to seasoning the smoker I watched another video where the guy literally hand rubbed his smoker with linseed oil on the outside when it was hot
@TheBradleyd11463 жыл бұрын
KISS = Keep it simple stupid. Best policy.
@jackrodosta79713 жыл бұрын
Great video Jeremy, I appreciate learning about the science behind seasoning your smoker thanks. I'd be very interested in learning the science behind mods people recommend doing to their smokers for example adding thermal mass via fire bricks to you smoker fire box and cook chamber, also smoke stack height. Do these mods work or not what's the science behind them? Thanks again for the great content keep them coming.
@SmokingDadBBQ3 жыл бұрын
Bummer about that door issue already and interesting observation on the stack pressure.
@SolarStarVanity3 жыл бұрын
He installed the handle on the door backwards. It's not clear to me if that's the reason the door didn't close right, but pretty sure that's the issue, not the door itself.
@W4GHW Жыл бұрын
This process is the same as seasoning cast iron. Well done!
@T_Man-mm9sz Жыл бұрын
Except for the fact that it's not what you want to do when seasoning a cast iron skillet. The key is to apply a very thin coat of oil and to not lather it on. I've made that mistake and ended up with a tacky seasoning. I then followed the recommendation to wipe as much of the oil as possible off before heating the skillet and it turned out perfect, slick and not tacky. I'm puzzled as to why a an offset would be any different, unless mild steel behaves differently than cast iron.
@philobeddoe52143 жыл бұрын
I use a spray bottle with grapeseed or canola oil, also have used Crisco lard in the past too. I would still use a rag to to even out the spray because of the dripping you get as in runs down the cooker.
@hookedonbarbecue3 жыл бұрын
Good stuff Jeremy. Can you do a video on cleaning your big offset?
@BakersBBQ3 жыл бұрын
Can you elaborate on the door to the firebox & what appears to be permanent engravings by the word “Franklin”? Is that your intake damper? How do you control the intake dampers? Thanks and great video.
@cleb.24653 жыл бұрын
you can’t close the firebox, its preset.
@ballentphoto3 жыл бұрын
There is no damper on the Franklin smoker. The name is cut out and you will have air coming in no matter what. Choices are some air when it’s closed and a lot of air by opening the door. Charcoal is not going to be an option with the Franklin smoker.
@BakersBBQ3 жыл бұрын
@@cleb.2465 thanks 👍🏻
@BakersBBQ3 жыл бұрын
@@ballentphoto thanks 👍🏻
@michaelbuckwash24123 жыл бұрын
I am loving your channel. Thanks for all your info!
@matrix2030x3 жыл бұрын
Franklin: dammit, first this guy reveals my beef tallow secret now he's critiquing my smoker 😂😂😂😂😂😂
@cmamsler3 жыл бұрын
He just got bought out like most celebrities
@TexasNationalist18363 жыл бұрын
@@cmamsler how?
@EricPetersen29223 жыл бұрын
Funny🤣😂🤣😂🤣
@matrix2030x3 жыл бұрын
@@TexasNationalist1836 i think he's talking about Franklin
@TexasNationalist18363 жыл бұрын
@@matrix2030x I know but why has Franklin been bought out
@chuckwood8638 Жыл бұрын
Great video! I just bought a Lyfe Tyme smoker for only $200 and thought about painting it. Yea got a great deal on it. Should I seasoned it or paint it? Thank you!
@glennevitt5250 Жыл бұрын
Thank You for this information And explaining everything that goes on with cooking oil😎
@kevinnashskitchen35173 жыл бұрын
Speaking of butcher paper. I did a rack of beef ribs in the oven the other day wrapped in butcher paper instead of foil like most all recipes show. What a great Browning I got instead of grey boiled looking rack. Used some smoked paprika in rub and a tiny drizzle of liquid smoke. 👍Good tip video today. Nice tips
@TG-qr4jr3 жыл бұрын
This video has been brought to you by Pam Cooking Spray™️
@MadScientistBBQ3 жыл бұрын
Haha I wish they paid me something. I usually actually use the Costco spray but I didn’t have on-hand.
@cunondrum3 жыл бұрын
@@MadScientistBBQ How many cans did you use to coat to the entire smoker?
@bradhelfrich66023 жыл бұрын
@@MadScientistBBQ Jeremy, how many cans did you use?
@MadScientistBBQ3 жыл бұрын
2 cans
@bradhelfrich66023 жыл бұрын
@@MadScientistBBQ Thank you Jeremy!
@RaiseTheBar4Truth3 жыл бұрын
You have Franklin stick burner, would you season a pellet smoker the same way? I have a Yoder YS640 and I'm in Florida! Everything rusts in Florida! Yoder recommends sanding the exterior and hitting it with flat stove paint??? I've had it since 2018 and I've done 2 touch ups on it. Would this work to help prevent having to do those touch ups?
@The4GunGuy3 жыл бұрын
Jeremy, could you spray the oil and then use a propane charcoal starting torch to speed up the seasoning process? Just wondering if it matters what the heat source is?
@stevesyncox98932 жыл бұрын
Flame may change the chemical reaction.
@bakerbbq2213 жыл бұрын
Patina finish look better anyway. I like the look of raw metal. Tallow works well to.
Have you ever tried a Lone Star Grillz cooker ? I like the looks of their offset cabinet smoker.
@patriciamattie47323 жыл бұрын
I have the lonestar insulated cabinet smoker , best smoker I've ever had , they came out with a fantastic pellet smoker , it is next on my list . And next year when my number comes up on the wait list I'll have my Franklin smoker . And that's it , no more smokers. lol
@jstar10006 ай бұрын
I use a propane torch with oil to season the parts that don't get hot enough like the legs etc. My smoker has zero paint of any kind and is all raw metal and looks great like a cast iron skillet.
@chicobicalho5621 Жыл бұрын
I will as ask a potentially dumb question, but... if the idea is to get the entire unit very hot just for seasoning, why not removing the grates and lighting up some lumber in the main chamber as well? I was also wondering if by firing up lumber in the main chamber, and allowing very little oxygen through, wouldn't be a rather practical way to produce charcoal for a future usage?
@kevinnashskitchen35173 жыл бұрын
And like a cast iron pan well seasoned, don't go scrubbing it with detergents. Wipe it with a wet rag to remove bird droppings and tree sap or dust. Re-season it on occasion 👍
@manuelpacheco93822 жыл бұрын
I did not see you do any scrubbing which was my first thought but I like your solution much better.
@fishyyyyyy773 жыл бұрын
would you consider using an oil with a much lower combustion temp (ie- olive oil) in order to achieve the process with a lower temp, i see this maybe as an idea for folks with a thinner metal that they are trying to avoid any warping issues.
@foosblood242 жыл бұрын
@fishyyyyyy77 might be an issue with cost, ie; olive oil vs canola for a shortcut in temp. It's very easy with enough cheap wood and coals to get the right temp instead of the cost of the olive oil. That being said, I'm kinda curious myself of the difference of a colder season on the metal itself? I'm wondering what would be the difference in the integrity properties of a colder, olive oil season vs a hotter canola oil season? Like if the colder olive oil season would have a more durable, longer lasting layer of protection?
@lancecooper64553 жыл бұрын
Getting those Matt's Off Road Recovery vides with the soundtrack.
@teddyrivas10823 жыл бұрын
Glad for the info! Good to know! Time to get Grilling! And keeping a prolong BBQ Grill! Thanks again!
@AnthonyMartinez-pr3fg3 жыл бұрын
are you spraying the inside of the firebox also?
@smiauu3 жыл бұрын
daddiest jacket ive seen in a while
@craigjohnchronicles2504 Жыл бұрын
Love this content, Jeremy. Quick question on this two year old video, as this is always going to be a relevant video worth watching. How do you season the legs of the smoker, so it doesn't get gummy? Do you torch those until they get hot, spray with oil, then torch them until it the oil gets to the smoke point?
@h.collier35443 жыл бұрын
Great video. Looks like I didn't go hot enough or long enough on my Brazos DLX. I'll be doing a re-seasoning soon.
@haydeecastillo46213 жыл бұрын
I think I need to do another for my pecos. I have some flaking and two quarter size rust spots in firebox. I got too eager and didn’t want to waste wood
@iPigee3 жыл бұрын
So I have a high temp painted smoker. The paint sucks and I’m seeing rust. Do you feel I should just spray the pam over it and start the seasoning of the outside as is?
@Necrodoxious3 жыл бұрын
Most intense PAM shots you can find on the internet, nice video!
@h2oskiaddict3 жыл бұрын
If there's one more thing to love about your new location, it has to be the availability of hard woods!
@marcuscicero95873 жыл бұрын
if the grill is positioned on concrete I recommend a large piece of cardboard underneath the grill to protect from oil spattering on the crete, while spraying and during the burn
@michelEDchenier3 жыл бұрын
Thanks for the info. Great video as always. Now I know how to season the pit students built for me at my school.
@buster57053 жыл бұрын
Im with you on seasoning, and spray is good on the inside, buuuuut on the outside the spray is very sticky. You should use a rag and oil on the outside. Something such as grapeseed or flaxseed works very well. Or even a crisbee stick or such. They will polymerize with heat and leave a long lasting coating without the yucky tackiness allowing dirt and stuff to stick.
@bucstart2 жыл бұрын
I totally agree. I treat it just like I am seasoning a cast iron pan. Coat the entire outside of the cooker with oil by either using a spray or a rag dipped in oil (flaxseed is my favorite) and then smooth it out using a fresh rag. Thin coats applied over time, IMHO, are the best way to not only protect your cooker, but also enhance its overall appearance = no runny or caked up surfaces anywhere. Just my 2 cents.
@TheWelsman133 жыл бұрын
Hey Jeremy, at these high temperatures would a thinner steel potentially get damaged? By that I mean, could it warp to the point that the firebox is almost unusable?
@jfcustomfab3 жыл бұрын
Yes .. that’s why you see cheap smokers fire box are alway rusted out
@masicchen8933 Жыл бұрын
Thanks for the video. I have a brand new old country brazos with a smoke stack extension but can't get the cook chamber past 300 degrees. I have all the vents open and am cooking with charcoal and oak. Any tips?
@winnieyee64833 жыл бұрын
Hey Jeremy! Great video! What are your thoughts of using linseed oil vs canola oil on the exterior?
@jordesign2 жыл бұрын
I have switched to food grade mineral oil for the exterior... It's less sticky (no airborne plant particles sticking to the pit), and does not attract critters the way cooking oils do... I do still use Pam (Canola) on the interior though.
@enyceofnyc11 ай бұрын
Hey Jeremy. What do you think of using food grade mineral oil on the exterior?
@Husqvarna853 жыл бұрын
Is coating it like this adequate enough such that I don’t need a cover for the whole smoker? I live in Colorado, so I’m wondering how this coating would do with rain and snow throughout the year.
@john8trades3 жыл бұрын
Do you spray down the legs? How do you prevent corrosion on the leg portions where no heat is exposed. Do you spray oil on the inside/smoke section on every cook too?
@maplic3 жыл бұрын
I could swear a secret agenda to this channel is to slowly and subconsciously remove the mystical stigma around all things Franklin's BBQ. These videos really show you how it isn't this perfection process, and that all things - regardless of how perfect they may seem - have subtle imperfections if you're smart enough where to look. It really is built to show anyone they can start BBQing at that level if you just practice the process.
@davo9123 жыл бұрын
He has some OCD regarding Franklin...can't stop talking about him..probably dreams Franklin but it's Franklin that actually owns a restaurant that sells out daily in the real world
@AntsBBQCookout3 жыл бұрын
jeremy lookin saucy with the crew neck sweater drip
@rossdarocy35762 жыл бұрын
Best smoking channel 👍
@kayaddicted3 жыл бұрын
Franklin is shipping my smoker next week! I really appreciate you documenting this process and plan on following it as best I can. After owning the smoker for several months do you have any additional tips to add, or would you do the exact same thing again given the chance? Any long-term issues with that warped door? Thank you.
@greatdaaale863 жыл бұрын
Mine arrived yesterday. Am also awaiting an answer on this!
@jffl093 жыл бұрын
Would you recommend doing this on a pellet smoker as well?
@david_reynolds36603 жыл бұрын
Great video Jeremy!
@madmallen13 жыл бұрын
I have learned a lot and enjoy your videos have have you ever thought about doing a Q&A live video
@waybru843 жыл бұрын
I would really like to see a review of the ASF Smokers 48" x 20" pit w/ firebox one day. People seem to love it.
@jaqcorsiga26263 ай бұрын
Im guessing you didnt put oil in the inside of the fire box. but what if I also plan to use the main pit for direct grilling, can I still spray the inside of the main pit?
@madman12262 жыл бұрын
Some advice, I would do this in the summer , you’ll give yourself a 50 to 60 degree advantage to get to smoke point on the cook chamber and smoke stack. Also I’d wipe that oil to be thin, looks better after its hit smoke point and it’s less likely to be sticky gum / build up. Overall good video, smoker and great jacket
@keverc3 жыл бұрын
i seasoned my smoker by smoking a whole potbelly pig my buddy raised on his farm. the whole inside of the smoker was covered in a layer of pig fat and we had a hell of a party at the same time!
@larrysioxson25673 жыл бұрын
Do you spray inside the fire box?
@tinman44053 жыл бұрын
Have you ever used Snake River Beef for any of your smokes?
@RobertKohut3 жыл бұрын
Nice!! I was waiting for you to say "I'm a lumberjack and I'm okay"....:-) Looks like a cozy jacket...:-)
@majr25_13 Жыл бұрын
Question on polymerization… so it occurs at the smoke point of the oil used to season the smoker. My guess is the seasoning is over after you reach this point and no more smoke from the oil is seen. If this is correct, it sounds like it is unnecessary to continue the high temp for 2 to 3 hours as manufactures like Oklahoma Joe recommend. Is this correct? Thank you in advance 🙏
@codetalker31352 ай бұрын
So do you spray the inside or just outside of fire box every time you smoke meat? And you spray just the firebox right? And Not the whole smoker?
@chrisstogie75702 жыл бұрын
What if I have a painted exterior on my smoker and I would like to oil it before any paint begins to chip off. Would you recommend it or against it? Love your content and thanks for sharing your knowledge
@brianhorst58603 жыл бұрын
When are you going to do smoked samon?
@SleepyJoe3 жыл бұрын
@mad scientist bbq that baffle that you put the water pan on, do you think that is really nice addition to the smoker? I am planning on building a smoker out of a 250 gallon propane tank. I originally planned to just use a big water pan (like a steam table pan at a caffetria) where that thing is or a big ole piece of wood. Feel that may be easier when it comes to the grates. Thanks!
@explorebc4x481 Жыл бұрын
Great video! Do you cover your pit when not in use outside or just leave it open to the elements?
@dadssmokehouse3 жыл бұрын
Great video! Whenever I buy a new smoker I run a hot fire in it to burn out all the chemical residues left by the factory. This sound like what they may be referring to...
@angelis7453 жыл бұрын
I found it easier to wipe down my grills and smoker with alcohol, then spray my grills and smoker with high temp (1200 degrees) automotive paint. Then I got the heat up to 500-600 degrees and set the paint. I had them both for years and no rust