BBQ with Franklin: The Smoker


Before you put the brisket on, Aaron explains how to modify and season your smoker.

“Greenville Girl”
Vox/Bass – Solid Gold Makowski
Drums/ Rusty ole’ Milkcan – Kory Cook
Bari Sax/Barnyard Skronk – Thad Scott
Guitar/Dobro/Barnyard Skronk – Big Jeff
Recorded/mixed by Dale X Allen
Licorice Tree Records, 2008

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39 replies
  1. Mike Rouswell
    Mike Rouswell says:

    Arron, if I take a packer brisket season it as you instruct, but I do not trim it at all, and cook it low and slow, what happens? Will you do a trimmed/not trimmed cook comparison?

  2. Vang Studios
    Vang Studios says:

    The flame doesn't burn up the paint on your grill Aaron? I tried it with mines and it peel all the paint off from my offset smoker ?.

  3. stan giles
    stan giles says:

    I love a chimney starter , wood , newspaper , never any lighter fluid ever again , Thank you God , Amen

  4. herbiesnerd
    herbiesnerd says:

    I have an electric thermometer that I attached to the grill. I brought the temp up to 300°F then calibrated the two lid thermometers to the same temp. So now when I bbq, I know the two gauges are reading what the temperature is where the meat is.

    No need to drill a hole and install another thermometer.

  5. MrYeodaddy
    MrYeodaddy says:

    I’ve been using an offset smoker like this for years. So versatile and, for me, the only way to bbq, Good vid.

  6. Proudest American
    Proudest American says:

    I would love to know what aronson thoughts are in the pellet smoker does he like them or not would he ever use one does he think it's good for ppl that are beginner's

  7. johnnylawrence
    johnnylawrence says:

    This vid is over 7 years old. Is this guy still wacking off to brisket these days? Like fack brisket brisket every gdm old video i see

  8. Kathy Smith
    Kathy Smith says:

    How do you feel about using a gravity fed smoker vs the stick burner? So many people seem to say they are the same and wonder what you think? Please!

  9. Colton Hartleib
    Colton Hartleib says:

    First 43 seconds is why I love this guy. Simple offset smoker with no fancy electronics or built in fans and all that crap. The way it should be!!! I live around a lot of people that own pellet grills and Traegers. To me that’s not BBQ that those produce, no heart or skill goes into it. BBQ isn’t set it and forget it!!! BBQ takes time and trail and error.

  10. Dman Johnson
    Dman Johnson says:

    I thought he would use a good quality cooker and he working on a cheap thin metal cooker lol

  11. osgeld
    osgeld says:

    6 min to say drill a hole and set a fire, great … thanks

  12. lowroar
    lowroar says:

    Hello Franklin, i'm gonna smoke two turkeys for thanks giving. Do you think the offset is ok or should i get an upright ?… Just bought an offset (Original Luling)

  13. Tonio Yendis
    Tonio Yendis says:

    You skipped the step of putting a good cooking oil all over the inside before firing it up!

  14. Kevin Richardson
    Kevin Richardson says:

    hey Franklin love your videos. Do you use any oils, such as veg,peanut, or canola on the inside before you season smoke with fire,or after the the fire smoke.

  15. cadencorin1
    cadencorin1 says:

    Aaron set the he wheels in motion! Made everybody step up their bbq game. Thanks Aaron ???

  16. Shannon Mcafee
    Shannon Mcafee says:

    You should think about getting a Milwaukee drill. Dewalt always goes to crap on me. And there is a reason Dewalt has a lot of repair centers.

  17. Mats Peeters
    Mats Peeters says:

    Hi Franklin, did you rub the inside and/or outside with oil before burning it out?

  18. Jim Flaherty
    Jim Flaherty says:

    As a lifetime machinist and mechanical engineer the first people I look to for metal working skills are chefs….

  19. C moore
    C moore says:

    He is really good. He doesn't have any secret rubs or sauces and he keeps it simple to understand.

  20. phillyfan511
    phillyfan511 says:

    Just for anyone still wondering what specific smoker this is, it is the Old Country Wrangler, which is not in production anymore. Originally Old Country BBQ Pits had the Wrangler, the Pecos, and the Brazos. The Wrangler was a smaller cooker made with 1/4 inch steel, but it has been replaced in all Academy stores by the "Wrangler II" which is the same design but with much thinner steel. The Pecos and Brazos are both the exact same size but the Brazos is the only Old Country Pit made with 1/4 inch steel now. If you check out a Pecos and Brazos in an Academy side by side you can tell the huge weight difference in the two. I have the Brazos, and while the build quality is certainly not in the same league of a Lang, Klose, Lonestargrillz, or Shirley Fabrication, it is a $1000 cooker with 1/4 inch steel and it has a wide diameter smoke stack positioned at grate level. Those two things alone make it a great buy and I have put out some great barbecue on mine. I have loved owning it. There isn't another all-welded 1/4 inch steel offset in that price range that I know of.

  21. italianrelic
    italianrelic says:

    Mexican made pit ?? screw that’s the money he makes could have bought American!


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