Franklin BBQ Pit

It is so beautiful! The quality of the food has been superb. I can’t wait until I get good at using it. Lol. I do wish you could close down the fire box vents.

After more than 25 years of professional barbecue, I’ve cooked on just about everything. The Franklin smoker stands out for all the right reasons: quality, simplicity, and practicality. There are no gimmicks—just a well-built pit designed to produce exceptional barbecue. I learned the craft on custom smokers very similar to this one, and the key is the heavy-gauge steel. That thickness holds heat, drafts properly, and delivers the consistency serious pitmasters look for. The Franklin smoker gets those fundamentals right. Aaron Franklin is a class act, and it shows in the design. Every detail reflects a deep understanding of what matters when you’re cooking with live fire. If you’re looking for a smoker built by someone who truly understands barbecue, this is it

First cook. I thought it would be a good idea to try my first cook on any offset on a group of 22 good friends who are foodies on Memorial Day just to make sure expectations would be high. I started my day at 3am and cooked a brisket, pork butt, 4 racks of pork ribs, 1 rack of beef ribs, 3 whole chickens, and some sausage. I have cooked on Komodo grills for a while now and this is a wholly different experience. Since I knew I was totally over doing the food volume I stopped at Costco and picked up a restaurant size bag of takeout boxes. It’s all gone!! Everything I served was amazing. Now I know what bark on a brisket really is. The quality of the results is obviously not because of my skill set. Your cooker in both quality of construction and design is clearly the result of someone who was fortunate enough to find his life’s passion and turn it into a business. Congratulations to you on a job well done. By the way clean up of the grill was a breeze especially compared to a Komodo. Love that!!