Franklin BBQ Pit: How to Season Your Smoker | Mad Scientist BBQ
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3 жыл бұрынIn this video I take you through the step-by-step process of seasoning a new smoker.
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@jeremyunsworth2373 3 жыл бұрын
What on earth are you wearing dude?
@MadScientistBBQ 3 жыл бұрын
😂 I love that jacket. My wife wants me to throw it away, but I refuse.
@Boomer7654 3 жыл бұрын
respect the accepting adult/fatherhood sweater :)
@h.collier3544 3 жыл бұрын
I love it!
@LR-me3kc 3 жыл бұрын
Maybe your attached to the jacket cuz it’s been seasoned with smoke haha
@waterisgold 3 жыл бұрын
I want that jacket in a adult size onesie😂😂😂😂😭😭😭
@abrisvegas 3 жыл бұрын
My favourite BBQ KZfaq channel host shows why this is so, again. 👍
@myronjoffe8389 3 жыл бұрын
The best offset seasoning video out there! Your insight sets the bar, bravo!
@enriqueparedespinel1694 3 жыл бұрын
The explanation for seasoning of this video is the best ever.
@boxesofzitti 3 жыл бұрын
I've seasoned my cheap offset smoker before with grapeseed oil but always developed the sticky coating that you talked about. I see now that I need to re-apply the oil and get it ripping hot. Thanks for the informative vid!
@tazccl 3 жыл бұрын
Glad you made is video I have a Lang 48 that has been seating in my garage for some time. Watching your videos has me moving it to the back yard. This is a good way to take care of it and keep it from rusting.
@smokingtarheel3003 3 жыл бұрын
I always enjoy your videos and your food always looks great. This process reminds me of seasoning cast iron or an outdoor griddle, same polymerization process. Definitely an important step with that pit. I like that pit too.
@robatch5027 3 жыл бұрын
Great timing for this video! My custom offset should be delivered soon and I've been researching how to do the burn in and seasoning. Thanks!!
@dyanajaneth1 11 күн бұрын
I’m researching bbq pits and your video just made me want to buy one NOW. Great video!
@djnickhits2254 3 жыл бұрын
Just wanted to say thanks for all the great ideas you've been coming out to help me out for the smoker I have since the last year-and-a-half Oklahoma Joe offset smoker eventually I will love to have a big Smokehouse eventually and I have a bigger smoker
@kh4lifa268 3 жыл бұрын
Thank you so much for all the great content !!! We learn something new every time you post
@anthonybenvenuti4557 3 жыл бұрын
Just bought my first smoker and I've been watching you're videos like crazy
@anastasiacordeiro1931 Жыл бұрын
Thank you Jeremy! I just added a Oklahoma Highland Smoker to my lineup and I am thankful for your insight and confident enough to successfully season my smoker!!! CHEERS!!👊🍻
@TheReal_DeanD 2 жыл бұрын
The red and black jacket gives me a Vermont kind of vibe. Love it. This has to be the best smoker seasoning vid. Video looks good. Audio is good and the content is so very helpful.
@waterisgold 3 жыл бұрын
It is so so vital to season your offset smokers it's a very important step most people miss. my favorite oil and what I always use for seasoning is grapeseed oil
@user-fk8zw5js2p 3 жыл бұрын
One day I will have an offset. But right now, grapeseed oil works perfectly for seasoning my cast iron skillets.
@Braindead154 3 жыл бұрын
Be careful with the fancy grape seed oils, they can leave a sticky residue
@RicsBBQSpecialties 3 жыл бұрын
Linseed Oil is perfect for this
@teddyrivas1082 3 жыл бұрын
Glad for the info! Good to know! Time to get Grilling! And keeping a prolong BBQ Grill! Thanks again!
@ChristieKleinhansPhotography Жыл бұрын
I am a beginner and will be doing my first test burn and seasoning during the coming week and then my first Texas style pulled pork this weekend. Thank you for the great video stuffed with great info and tips!
@bradleyputnam2014 3 жыл бұрын
Awesome video dude! This really does come in handy
@juanlopez7199 3 жыл бұрын
I watch cuz u are so detailed and explane evrything so we can be as good as u
@pooppooppoopiepoop27 3 жыл бұрын
This is one of the most informative videos on BBQ I’ve seen.
@michaelbuckwash2412 2 жыл бұрын
I am loving your channel. Thanks for all your info!
@beerdaddybbq380 3 жыл бұрын
I use cooking spray as well. My cook chamber gets a new coat about every 10 cooks and my fire box about every 3 cooks (it's not insulated so it gets screaming hot no matter what size fire). Thanks for the info Jeremy.
@kevinnashskitchen3517 3 жыл бұрын
Speaking of butcher paper. I did a rack of beef ribs in the oven the other day wrapped in butcher paper instead of foil like most all recipes show. What a great Browning I got instead of grey boiled looking rack. Used some smoked paprika in rub and a tiny drizzle of liquid smoke. 👍Good tip video today. Nice tips
@daddycox82 Жыл бұрын
This is exactly what I needed to see. Thank you sir.
@katelee3956 Жыл бұрын
Thanks so much for the specificity of why we season pits. New sub for sure, thanks again! ❤
@wippdriver1 3 жыл бұрын
Thanks Jeremy, spot on review and info!
@glennevitt5250 Жыл бұрын
Thank You for this information And explaining everything that goes on with cooking oil😎
@jeffclark5024 3 жыл бұрын
I’ve been using pam too! It’s so easy and keeps the rust down
@berbeque 3 жыл бұрын
Same
@shr00m7 3 жыл бұрын
I love the sciency shit you bring to the BBQ space. I feel like I learn more "technique" from hearing some of the basic science behind the meat/equipment/cooking. It's the kind of stuff that will last longer than a good rub recipe.
@michelEDchenier 3 жыл бұрын
Thanks for the info. Great video as always. Now I know how to season the pit students built for me at my school.
@MrGoldthang 2 жыл бұрын
You answered all my questions. Thank you so much.
@stevesyncox9893 2 жыл бұрын
Thanks man. Good info. Love the Jacket. Looks Canuck!🇨🇦❤️
@JohnCNewJr 3 жыл бұрын
Thanks, love knowing why as well as how.
@david_reynolds3660 3 жыл бұрын
Great video Jeremy!
@charlesmoore5840 Жыл бұрын
Thank you I ‘m getting a large smoker that needs some major cleaning and new racks made so I wanted to watch this video and learn how to take care of the metal inside and out it’s an offset Holds 60 briskets thank you again
@Thomas-qe7ez 3 жыл бұрын
Thank you - this was very helpful
@philipturner900 3 жыл бұрын
Interesting how this is presented. I am going to replace my offset (rusted out) smoker) and this will help prevent the same thing from recurring as it is used!
@NoBSBeardReviews 3 жыл бұрын
Great information!
@jackrodosta7971 3 жыл бұрын
Great video Jeremy, I appreciate learning about the science behind seasoning your smoker thanks. I'd be very interested in learning the science behind mods people recommend doing to their smokers for example adding thermal mass via fire bricks to you smoker fire box and cook chamber, also smoke stack height. Do these mods work or not what's the science behind them? Thanks again for the great content keep them coming.
@29madmangaud29 3 жыл бұрын
Jeremy, I always get some good information out of your videos,,,,, thanks so much: (Jethro), Marcel in Yuma
@FargoFred 3 жыл бұрын
great video! thanks
@joshredding9588 Жыл бұрын
Great content Nice job Thx for sharing
@Mgmg0510 3 жыл бұрын
love the Video A lot of good information
@lancecooper6455 3 жыл бұрын
Getting those Matt's Off Road Recovery vides with the soundtrack.
@RobertKohut 3 жыл бұрын
Nice!! I was waiting for you to say "I'm a lumberjack and I'm okay"....:-) Looks like a cozy jacket...:-)
@durksgarage 3 жыл бұрын
Great video! Thanks!
@georgehall2345 8 ай бұрын
Great info As Usual
@SmokingDadBBQ 3 жыл бұрын
Bummer about that door issue already and interesting observation on the stack pressure.
@SolarStarVanity 3 жыл бұрын
He installed the handle on the door backwards. It's not clear to me if that's the reason the door didn't close right, but pretty sure that's the issue, not the door itself.
@petethemeat9010 3 жыл бұрын
Having played with various smokers over the past 30 plus years, I’ve found that the best thing to use for seasoning a new smoker or reseasoning when needed is simply beef tallow and pork fat drippings from another smoker. Yields a super dark, durable seasoning that far outlasts any canola or vegetable oil thats readily available.
@stevesyncox9893 2 жыл бұрын
I wonder if a tallow bees wax blend would work? Novice BlackSmith here. All my decorative work gets waxed.
@technician775 Жыл бұрын
@@stevesyncox9893 Does it have a good protective finish? I have pounds of bees wax available to use......TY
@bravofoxable 3 жыл бұрын
Well, I learned a lot. Thanks 👍🏻
@rossdarocy3576 2 жыл бұрын
Best smoking channel 👍
@greg1516 3 жыл бұрын
Thanks for the info
@waybru84 3 жыл бұрын
I would really like to see a review of the ASF Smokers 48" x 20" pit w/ firebox one day. People seem to love it.
@Viacus 3 жыл бұрын
Nice. Just finished my 330 gallon offset and need to sandblast, burn out and season
@philobeddoe5214 3 жыл бұрын
I use a spray bottle with grapeseed or canola oil, also have used Crisco lard in the past too. I would still use a rag to to even out the spray because of the dripping you get as in runs down the cooker.
@willieb66 3 жыл бұрын
Polymerization. I like it.
@madmallen1 3 жыл бұрын
I have learned a lot and enjoy your videos have have you ever thought about doing a Q&A live video
@JoaquinChea 3 жыл бұрын
Good information to know thanks
@dannygnx4 3 жыл бұрын
Lodge makes a great spray to season their cast ion pans. It’s just canola oil and doesn’t seem to have the other chemicals or leave the residue that Pam or the grill sprays leave. It’s a little expensive at around $10, but so much better.
@christopherhobby8391 Жыл бұрын
Do you spray it down just one time or every so often?
@craigjohnchronicles2504 8 ай бұрын
@@christopherhobby8391- I would think if you sprayed down your smoker every 3-6 months to maintain the seasoning, you'll be good to go. But, that is also dependent on how exposed your smoker is to the elements. If you get your smoker ripping hot, to the point it will burn off the seasoning, and you live in a wet climate, you'll want to re-season everything much more frequently. You have to treat it like a good cast iron pan or carbon steel cookware.
@markconner5569 3 жыл бұрын
I have a tad different design of a Square Firebox but I do find it necessary to treat the bottom of both chambers of my offset. Tallow reapplied each time I trim a Brisket.
@hotrod6251 4 ай бұрын
Thanks 🙏🏽 Bro 😎
@rifleman42051 3 жыл бұрын
I would use Avocado Oil high smoke point and lubes metal really well.
@MrMoosefire 3 жыл бұрын
If using it on the metal, does it matter if it's a high smoke point oil or not? He made it sound like he wanted it to smoke so it can turn black and protect the metal, a small fire might not be able to do that... ?
@mdlagreca 3 жыл бұрын
Could you talk more about the science of stack height? Franklin's book mentioned it but also left me curious for more. Thank you for all your insight. Really enjoy this channel.
@joshwest1614 3 жыл бұрын
Stack height is a question for me as well. I have an Oklahoma Joe Highland, and I've asked my father in law to weld together some metal piping for a taller stack to hopefully get more draft.
@mdlagreca 3 жыл бұрын
@@joshwest1614 awesome please let me know how it goes! I have a highland as well. My plan has been to rivot some sheet metal together so I can easily cut it shorter as needed. Just wish I knew more about how to know when it's just right.
@3wbishop 2 жыл бұрын
@@mdlagreca would it be possible to use ducting to extend the smoke stack?
@grahamwalker2740 2 жыл бұрын
@@3wbishop it is possible most auto parts stores sell a 3 in exhaust stack that’s about 18 inches that most guys use to extend their exhaust stack on their highland myself included
@jaredwatson8942 2 жыл бұрын
@@grahamwalker2740 thats what I have
@planecrazyish Жыл бұрын
👏👏👏👏👏👏👏👏👏👏👏👏 great info , many thanks 🙏
@f86sabjf 3 жыл бұрын
Love the Crisbee stick on my cast iron
@f86sabjf 3 жыл бұрын
@@wippdriver1 ok keyboard commanding insult idiot . GFY
@h2oskiaddict 3 жыл бұрын
If there's one more thing to love about your new location, it has to be the availability of hard woods!
@TG-qr4jr 3 жыл бұрын
This video has been brought to you by Pam Cooking Spray™️
@MadScientistBBQ 3 жыл бұрын
Haha I wish they paid me something. I usually actually use the Costco spray but I didn’t have on-hand.
@cunondrum 3 жыл бұрын
@@MadScientistBBQ How many cans did you use to coat to the entire smoker?
@bradhelfrich6602 3 жыл бұрын
@@MadScientistBBQ Jeremy, how many cans did you use?
@MadScientistBBQ 3 жыл бұрын
2 cans
@bradhelfrich6602 3 жыл бұрын
@@MadScientistBBQ Thank you Jeremy!
@pascalcroy Жыл бұрын
Wow super
@hookedonbarbecue 3 жыл бұрын
Good stuff Jeremy. Can you do a video on cleaning your big offset?
@W4GHW Жыл бұрын
This process is the same as seasoning cast iron. Well done!
@T_Man-mm9sz 11 ай бұрын
Except for the fact that it's not what you want to do when seasoning a cast iron skillet. The key is to apply a very thin coat of oil and to not lather it on. I've made that mistake and ended up with a tacky seasoning. I then followed the recommendation to wipe as much of the oil as possible off before heating the skillet and it turned out perfect, slick and not tacky. I'm puzzled as to why a an offset would be any different, unless mild steel behaves differently than cast iron.
@maplic 3 жыл бұрын
I could swear a secret agenda to this channel is to slowly and subconsciously remove the mystical stigma around all things Franklin's BBQ. These videos really show you how it isn't this perfection process, and that all things - regardless of how perfect they may seem - have subtle imperfections if you're smart enough where to look. It really is built to show anyone they can start BBQing at that level if you just practice the process.
@davo912 3 жыл бұрын
He has some OCD regarding Franklin...can't stop talking about him..probably dreams Franklin but it's Franklin that actually owns a restaurant that sells out daily in the real world
@Necrodoxious 3 жыл бұрын
Most intense PAM shots you can find on the internet, nice video!
@chakka13 3 жыл бұрын
I want one!
@abigiajones7571 3 жыл бұрын
Great video man. The Pam idea is great. Olive or flaxseed oil would be a pain to apply.
@manuelpacheco9382 2 жыл бұрын
I did not see you do any scrubbing which was my first thought but I like your solution much better.
@AntsBBQCookout 3 жыл бұрын
jeremy lookin saucy with the crew neck sweater drip
@smiauu 3 жыл бұрын
daddiest jacket ive seen in a while
@FP194 3 жыл бұрын
I like your easy PAM approach to seasoning the smoker I watched another video where the guy literally hand rubbed his smoker with linseed oil on the outside when it was hot
@TheBradleyd1146 3 жыл бұрын
KISS = Keep it simple stupid. Best policy.
@TheDuganater 3 жыл бұрын
Now considering insulating the stack on my upcoming reverse flow smoker build.
@Arlong1776 3 жыл бұрын
I would love to see a huge, in depth detailed vid about resting brisket. When, duration, how, etc. I dried a brisket out letting it rest a little too hot, and it's just time I don't have to learn by trial and error. I know you say the longer the better, some times 8 hours, so a video breaking this down would be excellent
@christoefur9714 3 жыл бұрын
Yes please do a video in regards to resitng time and procedure and what to do if the brisket is done long before guests arrive..
@ZmannR2 3 жыл бұрын
Stick it in a cooler for 8 hrs....not much else to say
@Arlong1776 3 жыл бұрын
@@ZmannR2 At what temperature? Mine continued to cook in the cooler and dried out.
@illestk24civic 2 жыл бұрын
He covered that in many videos
@madman1226 2 жыл бұрын
Some advice, I would do this in the summer , you’ll give yourself a 50 to 60 degree advantage to get to smoke point on the cook chamber and smoke stack. Also I’d wipe that oil to be thin, looks better after its hit smoke point and it’s less likely to be sticky gum / build up. Overall good video, smoker and great jacket
@GOT2GOPREPARED 3 жыл бұрын
Love all the vids really learned a lot and stepped up my smoke game. Doesn’t look like your in California there, looks more like my home area of Tennessee or Kentucky? Thanks again !
@RonMusic-zg5qz 3 жыл бұрын
Hi Jeremy! Would you follow the same process for an weber kettle for example? Love your videos by the way!
@matrix2030x 3 жыл бұрын
Franklin: dammit, first this guy reveals my beef tallow secret now he's critiquing my smoker 😂😂😂😂😂😂
@cmamsler 3 жыл бұрын
He just got bought out like most celebrities
@TexasNationalist1836 3 жыл бұрын
@@cmamsler how?
@ericpetersen8155 3 жыл бұрын
Funny🤣😂🤣😂🤣
@matrix2030x 3 жыл бұрын
@@TexasNationalist1836 i think he's talking about Franklin
@TexasNationalist1836 3 жыл бұрын
@@matrix2030x I know but why has Franklin been bought out
@kevinnashskitchen3517 3 жыл бұрын
And like a cast iron pan well seasoned, don't go scrubbing it with detergents. Wipe it with a wet rag to remove bird droppings and tree sap or dust. Re-season it on occasion 👍
@UseAbuseReuse 3 жыл бұрын
Jeremy Yoder. Master of barbecue, hunter of plaid bears.
@angelis745 3 жыл бұрын
I found it easier to wipe down my grills and smoker with alcohol, then spray my grills and smoker with high temp (1200 degrees) automotive paint. Then I got the heat up to 500-600 degrees and set the paint. I had them both for years and no rust
@jaybooth4815 3 жыл бұрын
Great video Jeremy! Very informative and detailed. If memory serves, I think you were explaining Boyles Law in regards to the stack temperature. But that’s going way back to physics class. Nicely done!
@jstar1000 27 күн бұрын
I use a propane torch with oil to season the parts that don't get hot enough like the legs etc. My smoker has zero paint of any kind and is all raw metal and looks great like a cast iron skillet.
@explorebc4x481 Жыл бұрын
Great video! Do you cover your pit when not in use outside or just leave it open to the elements?
@aaroncook5928 3 жыл бұрын
Thanks for the video, always appreciate education material. Now how did that brisket cook go? : p
@chrisstogie7570 2 жыл бұрын
What if I have a painted exterior on my smoker and I would like to oil it before any paint begins to chip off. Would you recommend it or against it? Love your content and thanks for sharing your knowledge
@marcuscicero9587 3 жыл бұрын
if the grill is positioned on concrete I recommend a large piece of cardboard underneath the grill to protect from oil spattering on the crete, while spraying and during the burn
@Mr_Martell850 3 жыл бұрын
Jeremy huge fan. Does it matter on pellets smokers how open or closed the smoke stack cap is? Thanks
@craigjohnchronicles2504 8 ай бұрын
Love this content, Jeremy. Quick question on this two year old video, as this is always going to be a relevant video worth watching. How do you season the legs of the smoker, so it doesn't get gummy? Do you torch those until they get hot, spray with oil, then torch them until it the oil gets to the smoke point?
@h.collier3544 3 жыл бұрын
Great video. Looks like I didn't go hot enough or long enough on my Brazos DLX. I'll be doing a re-seasoning soon.
@haydeecastillo4621 3 жыл бұрын
I think I need to do another for my pecos. I have some flaking and two quarter size rust spots in firebox. I got too eager and didn’t want to waste wood
@keverc 3 жыл бұрын
i seasoned my smoker by smoking a whole potbelly pig my buddy raised on his farm. the whole inside of the smoker was covered in a layer of pig fat and we had a hell of a party at the same time!
@anthonylloyd2324 3 жыл бұрын
Have you ever tried a Lone Star Grillz cooker ? I like the looks of their offset cabinet smoker.
@patriciamattie4732 3 жыл бұрын
I have the lonestar insulated cabinet smoker , best smoker I've ever had , they came out with a fantastic pellet smoker , it is next on my list . And next year when my number comes up on the wait list I'll have my Franklin smoker . And that's it , no more smokers. lol
@nick_805 Жыл бұрын
Hey Jeremy - Please consider doing a video comparing Boiled Linseed Oil Vs Pam Vs Tallow Vs High Heat Clear Coat. There are pros and cons to all from aesthetics to function to maintenance. I removed my Linseed oil coating and I'm switching to tallow.
@randyetheredge9138 3 жыл бұрын
Hey Jeremy thanks for all your awesome videos. Long time subscriber here. So I got myself one of these awesome Franklin Pits, and it is a dream cooking on. One issue I have is temperature control. I’ve tried different size logs, but can’t seem to find the sweet spot. I noticed on of your videos you suggested a small chuck size, and in your more recent videos you are using a little larger ones. Have you found a sweet spot on size and how often to feed the fire to maintain 250-275? Thank you as always for the great content.
@greatdaaale86 2 жыл бұрын
Mine just arrived. Getting it fired up Friday. How has your temp control been? Any advice on wood size?
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