FAQ

We are currently out of stock.

We are currently out of stock.

We are currently out of stock.

The Franklin pit can fit up to 3 briskets.

Our firebox doors are vented to pull the proper amount of air needed to make clean fires. Clean fires makes clean smoke makes delicious bbq.

The cooker is designed to maximize convection and bring in clean smoke just like the cookers at Franklin BBQ. These characteristics can only be achieved when there is no external regulation of airflow. The design is perfected to allow the right amount of airflow with the door closed... the magic is in how you build a fire!  

After a cook while the pit is still warm, use a food-safe oil (such as flaxseed or grapeseed) and apply a layer on the pit. We find that using a spray bottle is helpful to ensure a simple and even process for seasoning. You can wipe off any excess with a clean lintless towel.

Over time, the oil will begin to create a natural patina on the steel which will result in a unique look for each pit.

Watch how Aaron seasons a Franklin Pit.

As needed! Ideally after every cook, and in between if you don't cook on your pit often.

We like using tallow or flaxseed oil. But any food grade oil with a high smoke point will do, like grapeseed or vegetable oil.

Don't use olive oil, it has a low smoke point.

Yes, you should season any surface that is made out of steel.

We like to take a spray bottle and spray the inside of the pit after a cook, while the pit is still warm. Then take a lint free rag and wipe. You can warm up the oil so it flows if you live in a cold climate.

Guide any remaining grease down the grease chute. Clean the cooking grate with a wire brush. Knock any bits off with a metal scraper. Wipe down with a lint free towel.

After the fire has died down, take a shovel and scoop out the ash. Dispose the ash in a non-flamable container, such as a metal trash can with a lid.

We do not offer a trailer option at this time.

Our pit is about 120 gallons and the cooking grate is 19 x 33 inches.