Oak, Mesquite, Pecan or Hickory? Picking the Right Barbecue Wood | BBQ with Franklin | Full Episode
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Published 2023-10-03
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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.
All Comments (21)
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My wife finds it very weird as to why I like to sit by my smoker just looking at the thermometer.
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All of these videos with Aaron are the absolute best!
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Absolutely loving all these recent videos with Aaron.. Such a great source of knowledge from a humble master.
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Aaron Franklin is such a great teacher, he doesn't hide anything! He wants you to learn and it's very refreshing. Kudos for these videos. and Aaron, thank you!
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Growing up in Hawaii we used Kiawe wood or Mesquite or Guava branches for Hawaiian Smoke meat and huli huli chicken
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Two sticks of oak and one stick of mesquite very good flavor profile.
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In KY, our family has always done whole hog with hickory and fruit woods. In Eastern KY, lamb and game meat has a long history and before the chestnut trees were decimated they were used with alder.
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You have the best YouTube channel of anybody that I've ever watched.😊
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Great video! I always learn something new watching this.
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Im in Fresno, Ca. We have plenty of Almond, peach, and nectarine. Great flavor!
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I couldnt imagine having to work at a high end bbq place. Its my favorite and since I'm from the Houston area and BBQ myself, I'd hate to get tired of it. Sometimes when im dont with a Brisket i dont even want any just from the long process.
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Great video! I always learn something with your videos, awesome!
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In central Texas I use oak, mesquite, and pecan sometimes I’ve got some peach or fruit wood and it’s great also
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Barbecue is the new wedding industry. Multiply the cost of everything by 4X. At Academy sports a filet knife in the fishing section is $8.00 in the BBQ section of the store? $26.00.
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Awesome video; Extremely informative. thank you!!!
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And you skipped right over how Alabama does Q. Here, it's oak and hickory. Well, that's all my granddad knew roasting a whole hog on his open brick pit in the backyard during the late Fall. All night long. The firewood was gathered from the woods on the place. And he'd tent the roasting hog with sheets of tin. We ate good in those days on the farm. To honor my granddad's tradition today, I use an offset smoker, starting with oak to get the fire hot, and then going to hickory to get the roast pig flavor where I want it to remind me of my days growing up during the Fall in the country. And I still gather oak and hickory from trees on our place downed by the wind or lightening. Aaron knows how to do it in a way that honors nature and traditional country ways. Growing up with fig trees in the backyard, who knew they could be used for brew!?
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You missed Central Coast California. Santa Maria grilling over red oak.
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Here in Central Texas we have different soil types that post oak grows in. Sand, Red clay, Black Clay, and Caliche. It effects the wood, and the flavor you get when smoking. Also have some different sub species of mesquite that I only use for grilling with.
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I know Texas has great bbq but I am proud to say the best pitmasters are in desoto county ms
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I grew up in middle TN. Pecan was always the wood I remember but that might be because we were just surrounded by them. Pulled pork and dry ribs. Though Nashville had a great white sauce place.
