This guy is just as nice in person as he is in his videos. When I went to Austin to try Franklin BBQ, I started to talk to him about my Big Green Egg (I'm an amateur smoker) and he was exceptionally kind and interested in my amateur remarks. Thanks Aaron, the end of this video couldn't be more accurate. It's all about the time in between the cook.

Almost 10 years later, and Im still coming back to these videos! Great content!

Well I’m Southwest Texas and San Antonio we use Mesquite. Valentinas Tex Mex BBQ in Austin uses Mesquite exclusively and it’s amazing. But too each their own

Aaron, great videos! enjoying the fact you keep it simple for us simple people ;)

Nice job Franklin. I'm glad to have u here in Austin! Keep shining

As always great video. Lots of good stuff. Big Fan of Franklin.

I LOVE THIS GUY!!!! SPEAKING THE TRUTH!!!!

Great vids! I'm loving the straight up salt, pepper and minimal spices you use. There's something to simplicity when cooking and BBQ, the secret is consistency. Thanks

Mr Franklin you are the best God bless people like you

I live in East Texas I always used oak for firewood and used Pecan and mesquite for BBQ won many contests mix the wood.

Here on the east coast we have white and red oak, so that is what I use. My briskets turn out awesome with either one. Once in a while we get some hickory which makes it a little smoother of a flavor, and not as intense. Red oak is quite a strong flavor that takes a little getting used to, but is really really good. White oak is a little less strong than the red and is probably my favorite but it's not as common. At any rate, with a little practice, you can make bbq just as good as Aaron, because it's not that hard, honestly.

that last 15 seconds was key!!! enjoying a beer and understanding the fire :)

Aaron, Thanks for these informative videos. I hope you post more videos! I would like to see some tips on smoking a full chicken, temp and fire control, and starting the fire from scratch with wood. Thanks again Franklin. Definitely gotta visit your rest. in Austin this summer. Will take my family. It will be a real treat!! Gilbert

Watched this 7 years ago. Best video by far!

You are the pinche man!!!! Thank you for your channel!!!! From Del Rio, Texas!!!!!!!

Great series Aaron! Looking forward to more. Ready to buy a pit from you as soon as you start making and selling your own....I'm also ready for another road trip to Austin for the best brisket I've ever had!

My favorite is Maple. The smoke smells like a mild version of Jack Daniels Wood Chips. It has a sweet note to it that is quite nice. The bark is very lightweight and is the source of the the sweet note in the smoke. It doesn't burn too hot so it is very good for low and slow cooks. I don't buy it, I find it locally, park it in my backyard and let it dry naturally. My second favorite is an Oak and Hickory mix (50-50). Very nice smoke and you can get more temp out of this mix if you need to cook at higher temps. We have an abundance of Oak and Maple here in Central Florida so I always find fuel, especially now (spring time) when tree-trimming gets underway. BTW - love the vids. Always willing to listen to those who know their stuff!

Really enjoy your videos Aaron, keep em coming!

Love the videos. I've always loved barbecuing and I started to really take it seriously about 10 years ago. I've steadily improved and I'm always looking for tips and new methods. I ordered some Post Oak (not available in the panhandle of Texas; I grew up in central Texas thought) after watching this video.

Great Videos, thanks for sharing, have had the pleasure of trying your brisket when you visited the UK.

Very much so looking forward to more videos!

I was taught to use cherry and/or white oak. Really liked the results. Anxious to experiment with more fruit woods eventually!

Awesome stuff, man!

this the free master class

This was good advice for my first BBQ, using Cuban mahogany. Managing the fire seems to be like steering a massive ship; you've always got to think ahead.

thanks Aaron for sharing this....

Thanks for the breakdown. Good information.

Glad that you mentioned to use the fruit wood green. Looking to get more info an Alder if anyone can suggest some good links. In the NE we stick burn with a lot of Red & White oak. Found that I can load a pellet tube with a 50/50 wood chip and pellet mixture and it became a new game changer with our BBQ experience.

nice work on these vids your doing! very informative for someone like me who is new to this

4:12 Even though this video is about types of wood, this is the most important message.

Mesquite and hickory are tasty, but applewood is good too. My nephew made a smoked turkey with applewood for Thanksgiving and it was the best ever!

Mesquite is my favorite choice.

Great content and great production quality! I like using WESTERN Wood, which are the bags of wood on his right side. It's a consistent burn with the same moisture content every time. Thanks Aaron! Great job.

"The Wood". The wood is key. Last brisket i smoked, did it on str8 Cherry wood. Took it in the house. sliced it, gave it a taste. I told my wife to taste it without bbq sauce. She did, and we put the bbq sauce in the fridge and used it later. Cherry was made for smoking beef brisket!

I am in joy this person is natural I like he teach very well congratulations sr

I wish you could experience the choices of really good bbq wood in South Africa.... Literally spoilt for choice

I've got a lot of dry wood. Aged also. Post, live oak, pecan and mesquite. If you ever need any. Located in central Tx.

Its all a matter of taste preference. Some like a light smoke flavor and others like me, like a medium to strong smoke flavor. To each his own and it ain't no crime, just enjoy your bbq.

I live in Florida and have a landscaping business, I just took down a 60 foot hickory tree for a client and know I have it all dumped and stacked on my property and ready to start chopping it up. As soon as this heat breaks, I’ll be ready for some nice smoking this fall and winter. Should last me a good year or so and I’ll be able to sell off quite a bit as well.

Can you or have you done a video on how to correctly use the vent doors to produce good clean heat and smoke. I have a Brinkmans offset smoker from Lowes.

love the videos

They just did a cut on the big old oak by the local pool. There is tons of wood for the taking. I got about 100 lb so far. I'm going to process it in a couple days when I get time.

For home cooks mesquite is a good choice because we aren’t exposing the meat to smoke the whole time. We usually wrap it in foil at 150f.

I saw an episode months ago with a taste test for various woods with brisket. The winner was a mix of pecan and mesquite. Anyone know which episode showed that taste test?

Unfortunately I have a backyard full of mesquite, but I have come to use lump charcoal (I have a small grill that I smoke on) with mesquite up against the coals so that I get just a little smoke and that way I can reuse the same piece of mesquite again if I want. It works pretty good.

Very happy because I also use post oak never thought anyone used it.

When am I ever going to see Franklin on channel 18 again on PBS I miss you brother you got it going on man with that barbecue

Helpful video thanks

Hi Aaron, I wish I would live in Texas to come and try your food it looks amazing! I’m in California and I’m try to smoke the way you do but here is hard to find post oak or hickory but we have red oak and white oak. Is there any difference?

Found my answer thank you 👏🏻👏🏻

He suggests to you stay away from smoking with mesquite,it's all we use in my family,mainly because it's everywhere in South Texas.mesquite smoked brisket is delicious.I brought a truckload with me to New Orleans.

I'm curious what Franklin thinks about kamado style grills or even a Weber kettle with a Smoke n Sear type device... I've seen a lot of people recommend just briquettes with a chunk or two of wood (which is what I do) ----- but should I be using a certain type of briquettes or lump charcoal? What kind? How much in relation to the wood? Etc..

luv a bbq master who drinks on the job!

Thanks for the info.

Hey ... just subscribed .. great channel ... So it is possible to use wood instead of charcoal in a bbq right? or is this video talking about using a piece of wood on the charcoal for smoke? thanks !!!!

Aaron, is there a difference between kiln dried and regular seasoned wood, I know that kiln dried burns really fast but it seem to smoke alot!!

I notice in your videos that there is often bark left on the wood. Do you leave bark on or peel it off before you put the wood in your smoker?

I feel like I'm an apostle who just met Barbecue Jesus and everything you're saying is making sense. *bowing*

Hey Aaron, You’re well well known as having the best bbq, kudos to you on that btw. I’m actually in Australia and I’m just about to start tour masterclass do the answer could possibly be in that. But if I don’t use post oak does that mean my bbq won’t be as good as yours and that you won’t be coming over here to try it?

So Franklin I just received in the mail a big ol bag of B & B post oak mini logs and I am so super excited to try them out when I make a brisket I also ordered online. I know the bag says kiln dried but do you suggest allowing them to age any further and how long would you recommend. Thanks Robert from Tucson Arizona

Hello, I am from Jamaica. Have you ever tried Pimento Wood? The flavor is incredibly if used correctly . We also use freshly cut sticks or young trees that are not poisonous above the grill for extra flavor and to damper the heat fron the Pimento charcoal . Do you know of any young tree or stcks in America that can do the ssme thing?See Jamaican Boston style Jerk Pork for an example.

I mix Pecan and Post Oak, Boom 💥.

How do I get the temp up to the right degree then keep it there so it doesn’t jump up dramatically???

hey y'all I'm from fort worth tx. we use oak and pecan wood. it smoke just right

In Finland we use a lot alder tree ( Alnus Incana ).

I live in Hawaii and have a bunch of ironwoods that got cut down few months ago... any recommendation for using it?

Rad saw you on the movie CHEF he’ll ya! Knew you were the real thing when they had you in the movie!!! Rad bruh! Like and subscribed!!

Can Citrus Fruit trees be used? Or even Avocado? Here in Southern California that’s what we have a lot of.

The ultimate barbecue master

Hey man great video. question, what brand are those clear frame glasses?

Can yo do a video on regulating the temperature on the smoker? The way I've done it is to choke off the air.. but you said it create too much smoke when you do that. Thanks!

I reall need that explaination for my future BBQ to come.

Unfortunately I'm in the RGV, TX, and Mesquite is all we have. Great videos!

love when Americans say "pecan" 😅, awesome video mate!

Citrus wood is good for barbecuing. Pretty mild. I've only used it once and I used it on chicken.

what about morning wood?

Hi Aaron, Do you use charcoals as well? I'm a beginner and don't know much about starting a fire and managing the heat. Would you recommend the WSM to get me started?

Well put 😎👍

I gather oak scraps from our construction job. Not any plywood of any type, and NEVER "treated lumber" or hardwood that has been stained or prefinished...only raw scraps of unfinished hardwood. I also do not use wood from "palettes"....sometimes those palettes have an insecticide sprayed on them (??). Know the source of your wood !! In a Weber style grill, I'll get the hardwood coals going by layering crumpled newspaper down first, sprinkled with some cooking oil. Then add some (few) commercial charcoal briquettes, then top with your fat chunks of oak. Light the fire with a match or lighter from the vent holes beneath the Weber. The oiled newspaper will light the briquettes, and those will get the oak to quickly burn into glowing embers of oak charcoal. Add small new chunks of hardwood to get the smoke, as you cook....lid on.

here in northeast arkansas me and my brother use a mix of oak and pecan

I'm a beginner and would like to know if you use only wood or charcoal and wood? any techniques in starting it up.

Where I live we only have beech wood! Any advice??

Pecan Lodge uses pecan and their beef is amazing.

Great Video - It's ture, you have to play around with your wood and your - barbecue - pits - smoker and grill to see how it cooks, burns and smokes to get the taste and flavor you love. Play around and find the perfect flavor you love. Cheers

I have a Traeger Pellet Smoker any thoughts? Pros / Cons?

I live in the Pacific Northwest. Seattle area. There are a lot of maple trees, but I’m not sure what kind of wood to use to smoke here. Any suggestions?

i think you're a true craftsman! how did you learn all this? was it all from experimenting? or did you learn somethings from a teacher?

He has the best job in the world...

Well iam from west Texas and we use mesquite cuz we got plenty of it it's great when it comes to brisket!!

The John Creasy of the BBQ world

Nice!

whats is your thought on birch wood?

i was told to take the bark off the wood. would it make a diffrence

Next video should be the type of beer goes best when smoking a brisket! Shiner anyone?

I live in Montana,where there are no hardwoods. The area I am in,has lodgepole pine,ponderosa pine,and cottonwood.

Any opinions on almond wood?

I use post oak mixed with hickory... has anyone ever used mayhaw?

What about Elm wood? Ever try it? Good taste? I know red elm burns wonderfully....but I don't know if it tastes good.

Coastal live oak is what we go for here in California

Aaron, do you use any charcoal in your fire boxes? (Like initially to get the fire started). I know you say to stay clear from lighter fluid. Anyone know?