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