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As an avid griller, I recently made the switch from Traeger+ to Asmoke and I couldn't be happier. The Asmoke grill has revolutionized my grilling experience with its advanced temperature control, allowing me to achieve the perfect smoky flavor every time. The variety of wood pellet flavors is a game-changer, tailoring the taste to my preference. As a bonus, it's portable and battery-powered, which has been perfect for my camping trips. The Asmoke Essential's smart design also makes cleaning up a breeze. Plus, with the Asmoke app, I can monitor my food temperature remotely and even share my favorite recipes. I have found Asmoke to be far more versatile and convenient than my previous grill. I'm looking forward to creating more delicious BBQ dishes with my Asmoke grill. #Asmoke

“Going to keep it basic” Proceeds to plaster on the butter.

What is this combination butter you speak of? Do tell!

What are the exact measurements please

Where do I get the no high fructose ketchup at?

What are the exact measurements for the run? I am a new cook and new to grilling.

Nice to see you have upped your offset game.

Instructions unclear, touched fire

My neighbor used to make custom smokers for smoke shops in Texas. The way he seasoned them was by lighting a very hot wood fire in the main pit and the burn box then moped it down multiple times with vegetable oil like you did while the fire was raging. By the end they looked like they'd been painted with black enamel. Dry to the touch.

But 5000$? It's pretty, but damn... We spent about 200$ on our smoker and have been using it for years.

4:05 i wonder if aaron was one of "those" kids when he was growing up

Ive seen a thousand Pit videos, but nobody has mentioned how much a sheet of metal costs today. Throw in labor plus overhead and all these prices on good quality materials are about the same. Cheap material equals cheap price.

What wood was you using?

My neighbor has a smoker in this style and I've noticed a lot of issues with it. You've addressed every problem I've seen with this style of smoker. Seriously this is a really well thought out design.

Great job explaining ❤❤❤❤

I like to get my food and get on with my life after smoking 💯 agree and relate But will make effort to spray next smoke Aloha 🤙🏾

Absolutely in love with our Franklin Pit !!! ❤

I am here now... ate at his restaurant last year... ps ordered take out🤗🤗🤗🤗🤗 1:37

2 minutes 3 seconds in get called for supper to the most delicious ribs I've ever had!

Is it okay to use olive oil on your ribs on a propane grill? A buddy of mine says you only do that on smokers.

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

Summary by AskTube extension Mastering the Art of Smoking Brisket: Tips and Techniques Setting Up Your Smoker 🍰 00:00 Aaron introduces his tiny smoker with a fire box, cook chamber, and smoke stack. He explains how to place the brisket, with the fat side up and point towards the fire, to ensure even cooking and insulation. A water pan is also used to maintain moisture. 00:42 Long cooking time is crucial for a tender brisket. Aaron shares a rule of thumb: 1 hour to 1 hour 15 minutes per pound. For this 12-hour cook, he plans to start at 5:00 AM to serve at 5:00 PM. Fire Management and Cooking Techniques 🔥 01:06 Aaron emphasizes the importance of fire management, keeping the temperature steady at 250 degrees. He also explains that the more meat you cook, the longer it takes. 01:28 Don't open the lid too often to avoid losing heat and smoke. Aaron shares a common pitfall: if you're looking, you ain't cooking. Be patient, and let the brisket cook undisturbed. 01:48 Impatience can lead to overcooking, so it's essential to resist the urge to keep checking. Good barbecue takes time, and you can't rush it. Managing Fire and Smoke 🔪 02:08 Fire management is key. Aaron stresses the importance of maintaining a steady temperature to avoid overcooking or undercooking. He also warns about the dangers of fluctuating fires. 02:34 Clean fire is essential to prevent creosote and bitter flavors. Aaron advises checking the smoke stack for clean heat and adjusting the fire accordingly. Retaining Moisture and Avoiding the Stall 💧 02:58 Retaining moisture is crucial for a tender brisket. Aaron discusses the use of water pans, spritzing, and mopping to keep the meat hydrated. 03:20 Fire management and air flow are critical to preventing the stall. Aaron shares his approach to maintaining a clean fire and avoiding dirty smoke. 03:39 Experience is key to mastering the art of smoking brisket. Aaron emphasizes the importance of understanding your cooker and its hot spots. Wrapping and Tips for Success 🎁 04:02 Wrapping can help retain moisture and speed up cooking, but Aaron prefers not to wrap, opting for a clean fire and good air flow instead. 04:24 Spritzing and mopping are two common methods to retain moisture. Aaron shares his preference for spritzing over mopping, citing the mess and cleanup involved. 04:43 The stall is a common issue when cooking brisket. Aaron explains that it's a normal part of the process and shares his approach to overcoming it: hotter cooking temperatures and steady fires. Conclusion and Final Tips 🎉 05:04 Aaron summarizes the key takeaways for achieving a tender, flavorful brisket. He emphasizes the importance of patience, fire management, and retaining moisture. 06:12 The stall can be overcome by cooking hotter and maintaining momentum. Aaron likens it to a train gaining momentum to plow through the stall. 06:35 Don't rush the process, and be patient with your brisket. Aaron concludes by emphasizing the importance of trial and error in mastering the art of smoking brisket.

Summary by AskTube extension Mastering Brisket: From Trimming to Seasoning Secrets Anatomy of a Brisket 🐮 00:34 Understanding the anatomy of a brisket, including the point and flat, and how it's situated on a cow. A good brisket needs to be cooked low and slow to ensure tender, flavorful results. 00:53 Identifying the marbling and fat distribution in a brisket, which is essential for flavor and tenderness. Trimming the Brisket ✂ 01:15 Using a narrow curved boning knife to trim the brisket, removing excess fat and preparing the meat for cooking. 01:33 Removing fat and trimming the brisket to the right size is crucial for even cooking and to prevent dryness. Seasoning Secrets ⚖ 06:25 The simplicity of half salt and half pepper seasoning, and the importance of not overpowering the natural flavors of the brisket. 06:56 The art of evenly distributing the rub, using a gentle motion to coat the brisket. Final Preparations 🔥 07:40 The importance of not over-rubbing the brisket, allowing the natural flavors to shine through. 08:05 Letting the brisket come to room temperature before cooking, ensuring an even cook.

A man with blackbelt level barbecue chops. It's impressive to hear from this mad genius of detail. Thank you for the insights.

Is using a waterpan with these a bad idea?

Also huge smokers are far more stable as far as smoking goes. Smoking in a small scale is proble the most inconsistent thing there is... because everything effects it far more such as Wind, ambient temperature, humidity wood dryness and density.

Hate to burst your bubble but this Pitt is overpriced and overrated , no way in hell I pick this over jambo,mm,Shirley fab,lsg,pig iron patina, moberg, primitive,centex,tmg,etc... way to many Pitt builders building backyard smokers better then this

5 fuking seconds of silence at beginning u dope

Call me crazy, but I still ONLY look to Arron Franklin videos and books when BBQing!

Love this channel. Guy is on point. Pun intended.

Without air dampers on the firebox, how do you raise or lower the temperature?

Is the temperature gauge accurate on top. Wouldn't the temp six inches before that be another 25 degrees hotter? Should you use an oven thermometer on the grill itself?

Tell Franklin to figure out how to move his lines faster. 🤣🤣

Thanks for doing videos for the "Backyard Guy" and using smaller offset smokers in the videos as opposed to the 500 gallon or how ever many they are. Can't tell if that's the Brazos, Pecos, or Wrangler (I have), but they seem to be decent smokers for the money. I figure if you use one, they're good for the weekenders. lol

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 would like to request two things. One is a Full 12 hours of Aaron cooking a brisket kind of like a Yule Log video for Christmas but him just cooking and talking the whole time by the smoker. The second is more video content. Anything at all. Him shopping or maybe him going on a walk. We all need more Aaron in our lives.

He is master of convection fire

I love smoking & grilling as much as any guy, but I swear the price of these smokers is getting crazy. I know they are well designed and built products, but we are still talking about a metal tube. Literally zero moving parts (except door hinges), and let’s be honest, the only differences between brands might be size & location of the smoke stack & thickness of material. Nothing else has changed in the design of off-set smokers for decades! It’s literally smoke stack location & material thickness. I can’t fathom spending $3k or $4k for an offset smoker. But, if you got it, spend it and enjoy baby! 😎

I learned that the job must be done with 2-3 persons and in stages so that no one interferes with the dedicated tasks. 1. Make the smoker table with rollers and Cut out all the openings and necessary pieces.( including the wheel cart assembly). (1 day) 2. Weld the pieces to the appropriate openings including hinges and offset firebox. (1 very long day) 3. Test and adjust the moving parts of the BBQ pit making sure they open and close well. 4. Set a giant fire in the pit to check for hot spots and smoke (heat) leaks. Rechecking moving parts so they don’t stick. Invite your friends to come and taste test your team’s 500 gallon work of art.

A co worker bought me your book a few months ago and I’m obsessed. Thank you so much for putting this info out there

Im in the Hill county and started wondering what else besides a baked potato to put pork on. My wife was making fries and burgers so i grabbed some of her fries , a TX size handful, then put a 60 fry to 40 pork ratio, added cheese, fresh jalapeno cilantro mix, covered with fresh green onions and ON POINT!!! The green onions set it off! Now I use some red jalapenos mixed just for looks. Just started the East Coast coleslaw topping on sammiches but with a tad of my own hot sauce and mayo for the outta tx thinking! Them Carolina folks are on to something 🇺🇸🤔

wow...............An Aaron Franklin Thanksgiving Would Be Epic

I solemnly swear he was the only reason my first brisket was edible

Can you do a collaboration with MIT where they make computer models of your smokers and how the airflow moves 😂

I can see the dudes from Fatstack and WorkHorse watching and laughing at this sales pitch.

No HFCS❤

That's not a pit. Pits cook over direct heat and will generate meat smoke flavor in addition to wood smoke flavor. That's an offset smoker. An offset smoker provides ZERO meat smoke flavor and only wood smoke flavor.

Why not donate it instead of trashing it? Cmon man

To sell a $5000 pit needs sales features and points. Needs a flat work area in front of lid.