2 More Franklin Videos

[aawa]

The Pits and Fire & Smoke

http://video.pbs.org/video/2365513482

http://video.pbs.org/video/2365513489/

 

[THoey1963]

I have the Pits set to record this weekend on PBS...

 

[PickSix]

Thanks did't know about the show

 

[Happy Hapgood]

These videos are clear, fun and to the point. A lot of info in a short timeframe.

 

[Clay-b-que]

Wow! Didn't know he made his own pits. I think he might have inspired me to start a project...after I watch some more YouTube videos!

 

[Happy Hapgood]

Wow! Didn't know he made his own pits. I think he might have inspired me to start a project...after I watch some more YouTube videos!

You should check out his new book. It has diagrams for his pits among other things.

 

[Nuco59]

He seems like the genuine article - funny and very likable. I don't get the "look at how great I am" vibe that some adopt. I'd love to have a beer with him and just hang out. If we had some BBQ- well that would just be icing on the cake.

 

[jbounds286]

i wonder why he only uses one level of grates in his smokers...seems like he could use the extra space of a 2nd level

 

[Big M1ke]

Love all of Aaron's videos.

 

[smokestack willie]

He seems like the genuine article - funny and very likable. I don't get the "look at how great I am" vibe that some adopt. I'd love to have a beer with him and just hang out. If we had some BBQ- well that would just be icing on the cake.

Wife and I set up a trip week after July 4th for that very reason, eat some Q, sign my book, shake hands and whatever else! Can't wait

 

[Decoy205]

Cool episodes I watched them last night.

 

[Clay-b-que]

You should check out his new book. It has diagrams for his pits among other things.

Sweet, thanks Toast I am going to order it tonight!

 

[JonP]

I love that Franklin... In a bro / smokey kinda way.

 

[wmarkw]

Yeah I'm digging his new series too. Watched the brisket eppy 3 times before my cook last weekend lol. Is this the book you all are talking about? Came out in April; I think this is his only one.

[ame="http://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200/ref=sr_1_1?s=books&ie=UTF8&qid=1435143703&sr=1-1&keywords=aaron+franklin"]Franklin Barbecue: A Meat-Smoking Manifesto: Aaron Franklin, Jordan Mackay: 9781607747208: Amazon.com: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/61WhpMoMB%2BL.@@AMEPARAM@@61WhpMoMB%2BL[/ame]

 

[alecksjaycubs]

Wife and I set up a trip week after July 4th for that very reason, eat some Q, sign my book, shake hands and whatever else! Can't wait

Careful! I know he's in Chicago around the 4th on his book tour. If that tour continues he might not be at the shop.

 

[smokestack willie]

Careful! I know he's in Chicago around the 4th on his book tour. If that tour continues he might not be at the shop.

Yea, we've been in contact with Stacy trying to figure out the best time to go and so far that is it. We'll see :icon_shy

 

[aawa]

i wonder why he only uses one level of grates in his smokers...seems like he could use the extra space of a 2nd level

My guess is because he wants the grate to be exactly where the exhaust stack is. Watching the pit video he talks about how he puts the stack at grate level, and then opens it up some so the exhaust collects all of the hot air to go up the stack.

His theory is you want fast moving air/heat moving over the meat. Adding a second rack would cause some slowdown in the drafting since it adds other obstacles in the way from it exiting the stack.

 

[sdman]

Video Problem

Can't seem to pull up the video on PBS.

Anyone having this problem?

 

[ColoradoSmoke]

My guess is because he wants the grate to be exactly where the exhaust stack is. Watching the pit video he talks about how he puts the stack at grate level, and then opens it up some so the exhaust collects all of the hot air to go up the stack.

His theory is you want fast moving air/heat moving over the meat. Adding a second rack would cause some slowdown in the drafting since it adds other obstacles in the way from it exiting the stack.

I would agree - it's all about air flow. In his book he has a diagram that explains the convection affect of his design (pg 48). Great book by the way - I've read it twice already cover-to-cover.

Edit: pg 48 -- added the icon b/c of the 8 + )

 

[Dale Nichols]

I am impressed with all his knowledge from seasonings,meat,cookers,wood.........