Here are a few pics. It's a blue-smoke machine for sure.
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So is this your favorite? What’s the good and bad? Best food ever?Comment
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Huskee There's also a whole lot more to barbecue than brisket smoked on a backyard offset. I love fatty brisket. But I also cook on Kettles, WSM, and my gravity feed. Lotsa different cooks with different meats.
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Sure, but I’m in the market and am most curious about franklins, because his is all about air flow, and he doesn’t seem to have a baffle like most other pits on the market.
With no baffle, the meat should be getting more air flow, than smokers with a baffle. His philosophy is different than others, which is air flow takes priority, if you need to adjust the temp, then add or remove wood.
I’m curious if this smoker is getting better bark or smoke flavor than other smokers because of this design.Last edited by fitzoo7; February 15, 2025, 05:40 PM.Comment
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Impossible for me to answer your question, because I've not smoked on other smokers than an original Old Country Brazos, which I owned for a few years before the Franklin.
There's a whole lot of opinion on smokers on the internets, from people who've never used a smoker, or if they have, only a cook or two. I refuse to do that.
Bottom line, do you think convection is important ? Lotsa people who buy kitchen ovens, think so. -
I can tell you the biggest diff between the Brazos and the Franklin.
On the Brazos, if I open up the firebox door and increase air flow, heat would build on the stack end ( along bottom burn on the meats ) .
On the Franklin, when I open the firebox door, the stack cools. Its pulling in a lot of cooler air. AND .... it can evacuate that air. Much faster than the Brazos.
I use the firebox door like a thermostat. My fire gets away from me and too hot, I open up the firebox door
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I ran out of space, but Franklin has put a lot more thought into the stack end of the smoker, than the firebox end.Comment
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If I ever get an offset a Franklin will be on the short list of those I consider, along with LSGComment
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Fire management is where I see some parallels with Franklin and KBQ. Reading up on the KBQ site, and comments in its thread here, indicate that a small hot fire, on good coals, regulated by thermostatically controlled airflow, results in even temps and clean smoke. I have no offset experience, but recommend researching the KBQ theory of operation. I think you will conclude that the Franklin is an excellent product, on par with the KBQ (with which I have limited, 1 season, experience).Comment
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Is there no way to sweep out the firebox? The door does go to the bottom of the chamber. Do you scoop/vacuum it out?Comment
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Congrats! Love the pics.
PS I bet once you start cooking on it a 6-to-8-hour line will form in front of your house with people from all over this great land who are willing to sign over a portion of their life savings just to try a taste of your brisket.Comment
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A few pics from my latest cook, about three weekends ago. Brisket was the best tasting one I've ever made, excellent flavor-used white oak, the rub was just salt and pepper. Part of the flat was a bit dry, I probably should have spritzed more.
The ribs were good too, but I probably pulled them too soon.
The Franklin just burns so cleanly it's really something. The better I get at managing the fire, the better results I'll get. That's really the whole trick with it. No dampers so it's all about the fire.
The last pic shows the really nice patina developing on the fire box from the flaxseed oil polymerizing on the fire box. It's one of my favorite things to do during a smoke - season it bit by bit with oil.Attached FilesComment
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