BBQ with Franklin: The Smoker

got a brisket on but before we got to this point we had to modify this cooker and season it and that's what we're gonna learn how to do today on barbecue with franklin today we're going to be working on this off set cooker it's also called the stick burner it's called the stick burner because it doesn't use gas it doesn't have propane gas it doesn't have the electoral elements is only fire that goes in here and that's the way it outta be and one of the things we are going to be modifying today is we're going to drill a hole here we're gonna actually put a decent thermometer on cuz you can't really cook unless you know how hot you're cooking at we're going to open this deal up try and eye-ball how much room the brisket is going to take up its going to be right about here and then we're going to look at it and if we are doing a three inch stem we want it to be about an inch inch and a half above the grate cuz that will be right in the middle of the brisket kinda eye-ball it right about here come over here our brisket came about up to here so we are going to drill a hole right about here we'll take a little sharpie make a little dot there so we don't mess anything up and let's get a drill and drill away lets do this we've got a drill any old drill will work fine it'd be easiest if you have a whole saw kit and thank goodness i do have one this is going to work out really good this is our thermometer its got a three-inch stem because we got a pretty small cooker that's a half-inch M-P-T thread so you gotta find something that's big enough for that to fit through I believe it ought to be this one It's a one inch hole saw so this is just the right size so we are going to get a little meandrel on there get this thing and there we go, lets go drill a hole so we're going to drill this hole right here so we are going to start off all right don't touch that because it's hot. Gunna add a thermometer its in the wrong spot there's several different kinds you can get this cheaper one here's about twenty dollars so most likely this is going to be the easiest one to find you can get this in the national chain stores across the country these are the kinds I really prefer, it's a tell true it's a really good one these cost about fifty bucks and this is kinda considered to be the creme de la creme and this is a ashcroft the benefit to an ashcroft is you can calibrate it. it has a set screw on there so you can constantly make sure that it's reading exactly the way you want it to although i think these got a little off pretty quick so i do prefer the tell trues i've never had a tell true get off and i've been using these things for a long long time for this cooker we're going to do old country barbecue pits smoker ang grill three-inch temperature gauge alright so here's a thermometer we've got a hole drilled we're gonna unscrew this nut if you order one of these things online be really really careful that you order this nut if you need it because they don't come with it and i have ordered a bunch of these things and not had a nut to go with it fortunately I can get around it pretty easily well I have a little shop here we'll kinda put that thing through thank goodness the hole fits just fine you don't want to get this thing crazy tight for this there you go problem solved temperature gauge is between the meat and the heat so you know it's going to be cooler over here it's always gonna be hotter here you cant burn anything up if you pay attention to it and it's right at meat level you wanna make sure that you don't turn it by the gauge because if you do you'll throw off the calibrations and you just wanna leave it as simple as possible and just not even mess with it so that's a perfect placement for a thermometer alright, so now that we got this thing modified we're going to burn it our we're gimma get it seasoned if you will and the reason why we do that is because there is oils and paint and all this nasty stuff in there so we need to burn it out to make it safer food it appears form here in texas I'm going to light this fire from shoveling out coals from an existing fire. Let's do this oh hot coals fortunately I have the luxury of shoveling out coals from other coal beds but if you don't you can always use charcoal and use a charcoal chimney and get it started shovel them in there and then throw some wood chunks in there alright, so now that I god some wood chunks on the coal bed we're going to let this thing sit about 250 or 300 degrees and how do you know how hot? new thermometer we're just going to let this thing ride until it doesn't smell like burning paint anymore did you happen to see our episode on trimming a brisket well if not, somewhere on this screen there is something to click on. click on that

Channel: BBQwithFranklin

Views: 1,348,791

Rating: 4.9085965 out of 5

Keywords: Barbecue (Cuisine), Home Made, KLRU, PBS Digital Studios, BBQ, brisket, trim, trimming, Smoking (cooking), Austin, Texas, Franklin BBQ, Aaron Franklin, Cooking, Food, equipment, off-set smoker, smoker, bbq with franklin

Id: gybrM6EQ6fg

Length: 6min 5sec (365 seconds)

Published: Thu Nov 01 2012