I have Franklin Pit, Body #50 with charcoal powder coat. Yes it was expensive and some may think it is status or stupidy that drives this kind of purchase.
Maybe a little of both (especially the powder coat); but Aaron’s video is really why I own this pit. Remarkably, I see it work exactly as he describes.
I’ve seen the Mad Scientist and others, with lasers and infrared cameras etc describing this pit; but nothing says it like the guy who did it. 😎
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
If there was a way I could help, I would. Not sure if detailed pics, or maybe if you need specific dimensions, I’d be happy to do that next time I cook. It would give me something to do while I watch the fire. 👍
I bought a Franklin because I wanted a pit built by a barbecue fella who also builds pits, rather than a fabricator who also does some barbecue occasionally.
I was guilty of calling his pits overpriced when someone first posted about them. After watching the video, not anymore! I was amazed at the amount of engineering, detail and experimentation he put into those things. Great video Johnny….even though I find you and the others here pretty boring. …..😂😉
Or a bass boat. Wanna spend some money ? Take up bass fishing.
Or really, own about any boat, they're holes in the water that ya throw money into.
I think the increase in steel prices is driving the price for quality smokers of all types I see that Workhorse Pits finally increased their prices by a large amount.
The Mad Scientist is giving one away. I saw one of his recent videos where he announced it but I’m having trouble locating it. If someone runs across it please post it. He says he has way too many pits and half of them just sit and rust.
Anyway I have no dog in the hunt, no real use for one. Sold mine several years ago, don’t miss it. I hear they are pretty bitchin pits so enjoy yours 👍
Ohhh, I can control the air flow by opening the firebox door.
When I opened the door on the Brazos, heat would build on the stack end. My theory is the increased air flow could not exit as fast as it entered and it would bottleneck.
With the Franklin, opening the door cools the cook chamber. If my fire is too big, I can open the door and bring in cool air that quickly runs through the cook chamber.
@Lynndollar. I forgot about that. Opening the door allows radiant heat to exit the firebox backwards. We can adjust temps to within a couple degrees.
I thought about this yesterday during my cook. We also still have to manage the size and type of splits, stack them, move them and bank coals to ‘manage the fire’.
So I am back to 100% fire management. We are controlling how the fire burns, as well as how much fuel we use.
Probably all semantics anyway. Still had a blast yesterday cooking.
Johnny Booth I think there's some heat that exits the top of the firebox door when the door is open. Its visible. But the draw of the cooker is pulling in cool air.
The people with Workhorse pits have found they've got a hot spot in the middle of the grate. They use the damper on the stack to cut down air flow, which moves the spot toward the firebox. Aaron's already done that for us with the holes in the firebox door
I have Franklin Pit #157 and am very happy with it.
I cooked on an Old Country Brazos for a few years. Was always wondering what's goin on in the cook chamber with temp and air flow. I wonder no longer. I just cook.
And btw, on the Brazos, I learned to set the damper in the firebox door to 1/2 open. It stayed there all the time. And I never adjusted the damper on the stack. So Aaron's pit is nothing new for me. He's just figured it out for me.
The Franklin pit looks like, and the reviews back it up, a great offset. I like how the exhaust duct extends all the way across the grate surface. I was a bit bummed that there are no dampers. I know that you love that feature and I respect that. And I can’t really complain about “no dampers”, because I own a KBQ. It has a temperature controller that regulates the fans and all I have to do is drop in split on occasion to keep the fire & coal bed healthy.
But my first offset, and still own, is a Jambo. Took me about a year to properly learn how to manage a fire. Adjusting dampers, amount of wood, coal bed thickness, etc. There were a few times I said to myself, “why did you buy this beast”. But like anything, you look back on all the work, talking with Jambo owners, hair pulling, screaming and doubt and smile because I learned how to manage an offset fire. Hard work and perseverance has its rewards.
I was on the list for a couple years, but figured out I’m not an offset guy before my number came up. I’m really glad you guys like them because I firmly believe that Aaron is a good guy and BBQ fanatic, and not the kind of guy that would put his name on a piece of junk just to cash in.
Yeah, it’s a commitment. I can get wood near the Tampa Airport; but many times, I use the Publix hardwood. Also, the tree cutters sell it on the side, some are better at sorting the woods out than others. If you are buying wet, you will need a moisture meter for a few bucks.
This is a powder coat called Franklin Coal; they don’t offer it anymore. It was a $550 add-on, plus the cover.
Total with shipping was still 20% less than today’s price. I’m happy about learning that.
Just got an e-mail saying they are now taking orders if you are interested... I think it has been about 5yrs since he announced he was going to start building them.
https://franklinbbqpits.com/
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Unbelievable the details on design and construction. If it was 30 years ago and I could afford it and alimony after getting it, I would seriously consider. Today, I could afford it and the alimony. But at 71, why? Kettle and PBJ forever.
RichieB - totally understand. I have a kettle in the shed. I’m still happy to babysit a pit fire for hours. My outside kitchen is comfortable enough, and I have a rocking chair. 🙂
Yes, I think the natural patina is every bit as nice as the powder coat. I still season the exterior regularly to prevent rust. Even powder coat chips etc.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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