When you’re cooking with fire, you’d better have good wood. Aaron covers the major types of wood used in Texas BBQ, gives some tips on building a fire, and shows a twist on using smoke for more than cooking meat. [Originally premiered in 2015]
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BBQ with Franklin
Pitmaster Aaron Franklin takes a boisterous road trip of BBQ culture — the people, the places, and of course the food. Ten half-hour episodes celebrate the traditions and storied histories passed down through the generations, as well as those breathing new life into this distinctly American culture.
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I have smoked a fair amount of meat over the past 7 years for an average backyard guy. I know the basics. I watch a lot of bbq videos to try and learn more. I watch a lot of smoker videos because I want an upgrade over my COS. What I hear way too often and it ticks me off is “Texas bbq” worked into way too many sentences. I don’t think half the people saying it, present host excepted, know what they even mean and if asked to define it would all have different definitions. To me it is so overused it is meaningless. Even in the beginning of this video they discussed west Texas, central Texas, etc variations meaning there is no set definition for Texas style. Just say what you mean from now on, please. Let’s start a campaign! If you mean salt and pepper only, say it. If you mean cooked on a stick burner, say it. Ok, vent over.😐
Great video! I always learn something new watching this.
does he honestly think that trees go to landfills?
i think yall need to learn what west texas is… its alot bigger than your map..
In central Texas I use oak, mesquite, and pecan sometimes I’ve got some peach or fruit wood and it’s great also
Yes you have wood fires but have you planted any trees?
You missed Central Coast California. Santa Maria grilling over red oak.
Maple. The answer is maple.
and why have a fire box door if its always wide open on your smokers?
why not put trailers up on jacks and take those tires off. seems a waste.
Have used fruit tree wood such as apple and peach.
I havent seen this show in years! ❤
No comment about the fact that certain woods such as oak burn hotter than woods that those aren’t as dense. Age also affects the taste and heat. Again, the. Moisture content affects the quality of the burn. Temperature is everything.
Pecan is best!!!!!
False. Pecan mostly in GA
What no California red oak come on man no mentions Santa Maria tri-tip
This is old footage and is available and more on Arron's Youtube channel and website ! Arron also didn't mention the woods used in West-Central Texas, which is Mesquite, Pecan and Oak.
I have an Old Country BBQ off set smoker. I have found that using 6-8 inch chunks works better than whole logs. Of course, when I'm cooking behind the house, there is seldom a breeze, do you think adding a fan or something would help with the air flow? The cooker has to stay in that spot. Thanks
I’m in Houston area and it’s mostly Post Oak and Pecan. Yes you can find other woods but for the most part it’s Post Oak and sometimes Pecan.
I don’t think Owensboro is east enough to get smoked lamb. You have to get in the mountains of South Eastern Kentucky. I wish I could remember the place, but they do whole hog and whole lamb, but we had to order the lamb the day before, because it was so popular in that area.
In all of my years smoking every kind of meat they sell in Texas, I have found folks really enjoy my serving them the meat off of my smoker that was cooked with Red Oak….believe that or not….if you have ever cooked with red oak you know what I mean
@19:55 OMG Not the Fedora!!! 🤣🤣🤣🤣Hipsters.
22:58– Brewery hide and seek champion 🏆 🍺
Don't buy shipped wood. It transports pests and diseases.