I know you’re super busy but I’d love to see more frequent videos. I enjoy the bbq advise but also your personality and the delivery.

The fact that a legend meat smoker will get on his knees and teach people the basics of what he does is all you need to know about who he is. 👍

I am so pumped that you're making videos again. Thank you!

I won a turkey cookoff with your turkey recipe this Thanksgiving! Thank you!

So good to see you, Aaron, back on KZfaq! Thank you for all your shared knowledge. Your double book is AWESOME!

Aaron, you're videos are the coolest! You're so knowledgeable, great delivery, and your fun personality makes the videos so enjoyable.

I’m so glad you did this video. I have struggled with my smoker trying to get a steady temperature. You described what I was doing wrong and showed how to get it right. I’m very thankful to you.

I'm so happy to see that you're a firebug too. Thanks for talking about ticking the temperature up or down a little by separating or joining the splits. Makes sense but never really thought about it.

Thank you for all that you share with us. I have been cooking with a stick burner for at least 30yrs but one thing is for sure there is always room to keep learning. Again thank you for your knowledge.

Great to have you back. Loved all your earlier videos. I smoke because of you.

I have seen all of your videos Arron and I always pick something up on the 2nd go around of watching them. Thank you for taking the time to make these videos and posting them, it is very much apprieated.

glad to see you adding new videos. Discovered your restaurant and videos when we moved to the Austin area in 2012. Stood in line a couple of times and then learned to order ahead for birthdays etc. Moved away in 2021 but kept my love for Texas BBQ, please keep the videos coming. Not as young as I used to be so I wimped out and have gone the pellet smoker route. I like my sleep too much.

I'm so, so, so glad you started making videos again. I never expected it, and every time a new video drops it's such a pleasant surprise.

Unbelievable. I learned more from this short video than almost all the other ones combined

I'm one year in with my Franklin Smoker and have come to realize, and your video confirmed it, that the wood I was using is too large. No wonder my temps were all over the place. I've gotten smaller size pieces and will be doing my first cook with them and am sure I'll have some better success with fire management. Thanks for this video!

wow! glad to see you are back franklin! enjoyed your first lot of videos a few years ago!

I never knew that a larger log pulled energy to light. That explains why I was having trouble with fire and temperature management. Thank you for sharing your wisdom!!!

Mr. Aaron - glad to see you back in the youtube rotation ;-)

Great explanation! Awesome to see you back on KZfaq more often.

I’m glad to see your videos again! Thanks for making them again

Love the new content! I also really enjoyed your masterclass. I watch it quite frequently because the info is so valuable. Coincidentally, I posted a video about wood selection the same day y'all posted about fire. The two videos go hand-in-hand. Thank you for all of the information! 🤙

Thanks you for the explanation it really helps the understanding of how wood burns and how to regulate a temperature

About time you posted, buddy!! I appreciate your knowledge sharing.

First video I've seen that covered the importance of the size of wood for a backyard offset. Great content for those of us that have tried (and failed) using fireplace size wood for a small offset smoker! Most videos talk about air movement and clean smoke but I've not seen anyone mention using smaller wood and building a smaller fire. Thanks keemosabe!

Absolutely in love with our Franklin Pit !!! ❤

Bro, so much good advice! Thank you!

I fired up my smoker for the first time this year and used the smaller pieces of wood that Aaron talks about. What a difference. Keeping a constant temperature was so easy and the worry about heat spikes was gone.

Love your uploads!

Thanks for sharing your wisdom

Love the video, doing this now. Burning local coastal live oak from the North side of Sulphur Mountain, near Ojai, CA. 20" Horizon Smoker from Bass Pro. Wood seems to be more dense than Austin's Post Oak. Trying to do 8 hours around 225. Using all the methods in this video and it's working great so far. I also took out the coal grate and placing the wood / coals on the floor of the fire pit.

Thanks for these tutorials. I learn something new every time. Keep em coming please

Glad to see your videos again!

Great tips and advice from a BBQ legend!

Always enjoy watching your videos, and I'm smarter for it too. Enjoying some Franklin BBQ is certainly on the bucket list.

wow.finaly.good to see you back on here&posting.welcome back.love you franklin.you have a good vibe&i bet your an awsome person in real life.

Well that was just delightful!

So glad you're back!

Awesome vid. Mr. Franklin is he man. One of the best Pit masters of all-time, imo

This was great seeing the size of wood you use! If you could talk about the temp wave next time that was also be helpful. Thanks again.

Awesome that you’re doing new videos I’ve just finished your book which was awesome. Love the that you tell us your sauce recipe 🙌👏👏🫡

One tip I have is to use the wind to your advantage. Aim the firebox into the wind and this helps with a cleaner fire. More oxygen equals more fire! Great to see you putting out videos again Aaron!

Your the king!!! improved my cooking with your expertise thank you

Thank you for covering this topic on a more user friendly scale. Very imformative.

Could you do a video on good smoke? I like how you explain things.

Thank you! You are a great teacher!!😊

Great to see you posting again!

Awesome Franklin!! You kno I started out watching your stuff😁🤗🙏👊

I love the irony of 7 years between videos by the king of low and slow.

Thanks for the videos Mr.

The word "cadence" is very important. In my day job, I live and breathe it. As a BBQer, I never thought I would think about that same word. Cheers from Down Under!

Thank you for the video sir. Im always learning something new with this videos.!

I appreciate all you do, Aaron. Thanks for making these videos. Do you find elevation impacts the size of wood required, as less oxygen means less efficient fire?

I’m ROTF 😂 when he said ‘If you WOODs’ at 2 32

Great video, and very helpful. I cheat. I use some hardwood charcoal and hardwood lump charcoal to create my coal bed. I also have a wire mesh fire basket in my fire box to keep the fire from direct contact with my firebox. It also allows the air to flow around, under, and through the fire. I've gotten my fire easy to regulate, and it burns a long time, keeping the temp easily regulated without a lot of work and attention. I'm getting a really good, wide, pink smoke ring, too. Still,I learned from the video, like I learn from everything you post. There's always something there to learn.

Oh man, the Bob Ross of BBQ. Can listen to Franklin all day!

Good info, thanks

Thanks for sharing this useful information. Do you have a preference on the type of wood?

Hi Aaron…..Love the video. Took me awhile to figure this out about a year a half ago but works great. Love this style of cooking but takes some maintenance. Thanks

Right on Franklin. 🤘 One day we should discuss chamber heating and pressures. Far too many folks put their food on the smoker too early, before the chamber is heated & pressurized.

I knew Aarons & I had something in common............we are both PYROMANIACS!!!

Very useful techniques....

He said get a feel for the WOOD ! You're Awesome Bro...

great tips there Frankie!

Love you man!

Awesome info!

So much more to it than you'd think!

Awesome! God bless!!!

Everyday I just hope for more videos. I know there’s a lot of Webber kettle guys and I know your videos are adaptable to most cooks but if you could do some ghetto Webber videos or like some urban small space/small backyard stuff I’d be forever grateful full. Big fan from NYC!

So great thanks so much

Don’t know if you will read this Mr Aaron F. But. Thank you for sharing this. I struggled with log size and temps jumping and low coal quality. And bad fire. Not good fire. Thank you

Aaron, what's your opinion on using a basket within the smoker box? I've got a grate plus a basket that I usually work within in my firebox.

Goddamn, nice to see you back on the tubes. its been 6 years? more?

It's all about the fundamentals!

Good stuff!

One day I will put on my big boy pants and get a true offset. I'm cheating with my Masterbuilt Gravity, but I want to focus on my technique. I took your Masterclass a few years ago and it was incredibly helpful! Keep up the great work. I will be in Austin in a few weeks and I plan on fighting the crowds to get your BBQ!

Pleasssse keep the content coming

I recently learned to cheat, with charcoal. Light a chimney Dump in the coals you need to get up to temp and start cooking. Pour the excess coals that are grey and hot into a metal bucket that is half full of ash and put on an air tight lid. The coals will snuff themselves out and stay very hot and very dry, so when you add them later (when you need more coal bed) you can add them and they light quickly, without producing hardly any white smoke. This is especially helpful on a weber kettle or much cheaper offset smoker (OK Joe)

Thank you, Master.

yo man, watching from the great canada

Blow less or learn the hard way…. I’m here all day folks thank you.

Thank you! 😊

Hi Aaron Franklin. I am Victor Lui. Nice to meet you. I like your brisket. It is soooooo good. Cheers 🍻🍺

I need a Franklin BBQ pit I think.

Would like to see how you manage the fire during the cook if you get a chance.

How many of you are using lump charcoal to get your coal bed started? I’ve been using wood and am blasting through wood just to get a coal bed.

Do you ever use wood soaked in water to generate more smoke?

That looks like a lot of work. Do you make a propane version?

conteúdo simplesmente impecável

Good stuff 🪵🔥

Hes my hero.

Let's talk cold...I did a brisket on a kettle two weeks ago 8 below 0...same way you would Aaron.. salt and pepper and Fire management is essential for sure but like any bbq fan I'm also a fire bug of sorts btw a very successful cook was enjoyed by a few lucky friends and myself...I was taught by a professional...Aaron Franklin is his name....cheers

What does the shirt say

Is beech wood is good for brisket?

What does his shirt say? Is that a metal band?

Frank must have book deal or social media contract coming out. He normally posts like Haley’s comet. 😅

Nice 🔥👍🏻

I learned this the hard way

What kind of wood do you use?

Yooo my boy is a metal head (based off the shirt). Aaron, is that an Obscura shirt I am seeing? Also, I love your videos. You’re my hero

Pellet smokers pffft get a cheap offset smoker and apply the mods described in Aaron's book (also a HF welding blanket over the top), small closely watched OPEN fire and all your smoked foods will be the best. Thanks, Aaron!