Franklin Smoke: Wood. Fire. Food.

by Aaron Franklin, Jordan Mackay

The ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue.

Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. 

The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you’re an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.

Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions—from “How do I smoke a whole turkey?” to "What kind of wood should I use?”—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.

Genres: Cookbooks, Food, Cooking, Nonfiction

224 pages, Hardcover

Published May 9, 2023

Reviews

[Deedge · Rating 5 out of 5]

Some really useful tips for novice smokers.

[Katie Salvatore · Rating 5 out of 5]

I greatly admire Aaron Franklin and the people at Franklin Barbecue for what they're doing and the way they treat their people, product, and customers. The first chapter genuinely made me tear up - it's clear how important this business is to Austin and how much genuine love and passion goes into this work. This isn't just a barbecue business, it's a people business.

I am a beginner, so I really learned a lot about cooking over fires, which I didn't know could be set up to put off enough smoke to properly smoke meat. There's a little bit of salesmanship in this book as Aaron tells you about all his new and upcoming products - the $5000+ Franklin Smokers, the sauces, the PK Grill collaboration - AF for "Aaron Franklin". He's got an enterprise to run and provides so much good information that it didn't bother me (but you do notice it) and could even provide ideas for supplemental gifts for serious smokers or Franklin Barbecue fans.

As a beginner who does not have a smoker or room for one, but could see myself purchasing a grill that could do double duty, I definitely took away some knowledge of what I would look for and would likely go with the PK Grill. I'm glad that the book enlightened me that a Big Green Egg is probably not something that would fit into my lifestyle.

I gently disagree with a previous reviewer who said this is more of a supplemental volume to Franklin Barbecue. I personally think this is the preferred "beginners" volume and I would start here, since all you need is a grill, not a specialty piece of equipment (smoker). Most people have or can get their hands on a cheap grill or gain access via a public park or apartment grill to practice preparing these recipes. You could even use a firepit or campfire with a grate set up near it. Would it be difficult to maintain the proper heat to complete some of the recipes on some of these setups? Sure, but you could do it. It doesn't get more rustic than that - in comparison, buying an offset smoker is pretty far away from the simplicity of a basic fire. After finishing the book, I was still a little puzzled how to set up a PK grill in order to smoke on it, but a YouTube video proved useful in showing the ideal setup that would make these methods work wonderfully.

There are not too many or too few recipes - you are missing some classics like baked beans (which feature in Franklin Barbecue) but have everything you need for complete meals and all the classic meats, as well as fish, seafood, vegetables, and various condiments.

The brisket recipe is an updated version of his recipe in the first book, not just a straight reprint, although he does shorten the recipe by suggesting that the reader reference his book Franklin Barbecue. To his credit, the three steps in his brisket recipe where he does this are all steps that could be replaced by searching videos on YouTube (trimming, wrapping, and carving). The rest of this section contains all the basic smoked meats you could want: turkey, duck, pork ribs (baby backs), beef ribs, prime rib, and a brisket variation for the Big Green Egg.

Final Verdict: This is THE book for the backyard cook. It's truly a detailed, clear, and concise masterclass in hybrid grilling/smoking/cooking by the king of barbecue himself and can be appreciated by everyone, from beginners to seasoned pit bosses. I purchased a copy as a birthday gift for my father, who smokes regularly and was thrilled with it. After reviewing his copy, I decided I will purchase my own copy along with a PK grill!

Chapter Index:
1. Out of the Ashes
2. The Hardware
3. The Woodshed
4. The Whole Fire
5. Warming Up (Recipes for Rubs, Sauces, and Pickles)
6. Open Fires (Recipes for Hybrid Grilled/Smoked Dishes)
7. Slow Smoke (Recipes for Traditional Smoked BBQ Dishes)

Recipe Index (34):
BBQ Spice Rub
Steak Spice Rub
Soprano Sauerkraut
Fennel and Radicchio Kraut
Basic Pepper Sauce
Pickled Veggies
Rye BBQ Sauce
Spicy BBQ Sauce
Red Chimichurri
Firepit Pork Shoulder "Steaks"
The Mop (Pork)
Firepit Cote de Boeuf
Horseradish Cream Sauce
Redfish on the Half Shell
Grilled, Smoked Whole Branzino
Oysters with Shallot-Chive Butter
Smoked Chicken
The Mop (Chicken)
Grilled Mushrooms
Fire-Kissed Brussels Sprouts
Smoky Eggplant Baba Ghanoush
Coal-Fired Squashes and Onions
Fire-Steamed Cabbage
Jordan's Perfect Green Salad
Vinaigrette
Herby Buttermilk Potato Salad
The Ultimate Brisket
Big Green Egg Brisket
Baby Back Ribs
Beef Rib
Tallow Mop
Prime Rib
Smoked Duck
The Mop (Duck)
Thanksgiving Turkey

[Jill · Rating 5 out of 5]

Ever since Aaron Franklin rose to fame as the barbecue maestro of Texas brisket, his food has been the gold standard. He’s already given us cookbooks that feature barbecue and steaks. Now he’s taking us out back, to teach us all how to cook and smoke on our backyard grills or even firepits in a way that will elevate a weekday dinner or a special occasion.

Franklin spends a good half of this book talking about fire, starting with the fire that destroyed his restaurant in 2017 and how they rebuilt just in time to take on a cooking through a pandemic. But mostly he talks about the fire in your backyard that you can use to make an amazing dinner. He goes through different types of smokers and grills, from expensive models to a handmade firepit you built yourself. He talks about types of woods and how they burn, about smoke, and about how to keep a fire burning so you can manage the heat for you cook. He also brings his list of important equipment, like knives, salt and pepper, rags and towels, and a chair and cold drinks in an ice chest.

Then he finally gets to the recipes. He starts with some flavor, by way of a series of rubs, sauces, and some fermented sides for some contrast (think pickles or sauerkraut). Then it’s on to the mains. Pork Shoulder, Cote de Boeuf (basically, French for a bone-in ribeye), or the Grilled, Smoked Whole Branzino. There is a recipe for oysters, Smoked Chicken, Grilled Mushrooms, Fire-Kissed Brussels Sprouts, Coal-Roasted Veggies (like, nestling eggplant or squash into the hot coals). There are even some suggestions for crafting an amazing salad, to add some fresh greens to the meal.

But that’s not all, because then Aaron Franklin brings the thing that has make him such an icon. His Ultimate Brisket recipe, refined by the years of smoking since he first shared that recipe in his first cookbook. But there’s also ribs, Smoked Duck, and a Thanksgiving Turkey.

I was so excited to see that Franklin and his coauthor Jordan Mackay had a new book coming out. And the fact that it’s written for backyard cooks was just the perfect sauce for the brisket. I live in a part of the country that is also known for barbecue, so I love to read a good barbecue cookbook. I thought this one was especially informative (although I will admit to brushing away a tear or two while reading about the fire that destroyed Franklin Barbecue). Anyone wanting to raise their open-fire cooking will find everything here they need to become an expert. However, there is a lot of granular information about fire and smoke and wood, so anyone looking more for recipes than techniques may prefer a different cookbook.

But if you (or someone you need to buy a gift for) wants a masterclass in cooking over a fire, then learn from master brisket-maker Aaron Franklin through the pages of Franklin Smoke. You and everyone you feed will be so happy that you did.

I’ve received a free copy of Franklin Smoke from Ten Speed Press in exchange for a free and unbiased review, with many thanks.

[M · Rating 4 out of 5]

Don't know much about cooking with fire? Want to know more about the ins-and-outs of barbeque? Aaron Franklin's "Franklin Smoke" may be the book for you.
Franklin Smoke is an absolutely great book on instructing the reader in the ways of cooking with fire: the grill and smoker (even the Green Egg!), with wood and charcoal.
Written again with Jordan Makay (see Franklin's first cookbook) while the term smoke is in the title, I would venture to say that smoking is not the focus of this work. What is, I feel, is the teaching/instructing the reader in the art of using smoke AND fire.
Franklin begins the book by biographising (yeah, I think I just made that up) about when his smokehouse burned to the ground and how their journey back unfolded and the lessons they learned. He continues on with chapters on grill and smokers, wood, coals, and then usual BBQ cookbook items, recipes for rubs, sauces and the cooking of assorted meats, with a special focus on the beef brisket.
The recipes are simple and usable, but the real emphasis here is learning the technique and "secrets" of each. These are not just one page write offs, these are multipage diatribes on the actual proper way to cook with and on that particular item he is using for that particular recipe.
Franklin is an instructor at heart who hides behind a lunch counter in an apron. Aaron communicates so very well. There is not much he writes that can be misunderstood as there is completeness and clarity to his pieces.
While I have not yet made any of the recipes as of yet, I cannot wait for the day to attack a brisket using the methods, technique and strategy Mr. Franklin and Mackay pontificate.
Regardless how much you know, with "Franklin Smoke" you will walk away knowing more about the ins-and-outs of barbeque than you thought you would when you first picked it up.
I recommend this to any BBQ enthusiasts, as it will be a great resource for years to come, I give it four out of five stars.

[Kerry Croucier · Rating 4 out of 5]

I love barbecue, I have to, I grew up in the South where pork barbecue reigns supreme, so I am almost ashamed to admit I hadn’t heard of Aaron Franklin before I picked up FRANKLIN SMOKE – WOOD, FIRE, FOOD by Franklin and Jordan MacKay. I found myself quickly drawn into his story, the hard work and the heartbreaking loss of his first restaurant, well-known in Austin. Then detailed information for the home/backyard cook: how to achieve smoke in different ways: grills, pits, etc. How he has done it, laid out for the inexperienced. There is information on tools and pantry items before we get into the recipes with starting with the seasonings.
My husband is on a quest to perfect his brisket, and he will, hopefully, have fun with the recipe Franklin shares here. MacKay’s recipe for, of all things, a green salad is perfect. The best ingredient is definitely “restraint.” The recipe for baby back ribs will enter my rotation, as will the recipe/methods for beef ribs, also a favorite of my husband that he is trying to perfect. The recipes included are fun and diverse, but not overwhelming, as they only take up the last half of the book. The recipes are detailed and, I think, someone new to cooking with fire will be able to follow them easily.
This one is perfect for someone looking to learn more about cooking with smoke, but even someone with experience will find it informative and helpful.
Thank you to Ten Speed Press for the gifted copy of the finished book. All opinions are my own and freely given.

[Reading Fool · Rating 5 out of 5]

I have a copy of the authors' earlier cookbook called Franklin Barbecue, so I was eager to see how this book is. This book focuses on smoking food and also grilling food with a whole fire. My husband enjoys smoking meats using a pellet smoker. So this was a great book for him because much of it is how-to information and is presented in a very instructional, educational fashion. Then there are the recipes! Oysters with Shallot-Chive Butter: this was the first recipe we tried because we love smoked oysters. They were out-of-this-world fantastic, especially with the compound butter. There are several receipes for various rubs and sauces, and I have prepared the Red Chimichurri, which was a great accompaniment to steak (the recipe suggests to use it on redfish). Step-by-step instructions are presented with photographs, and all of the recipes have gorgeous photos as well. I foresee that we'll use this book a great deal. Ten Speed provided me with a free copy of this book; the opinions are my own.

[Brian Howard · Rating 4 out of 5]

I love my copy of Franklin BBQ, Aaron Franklin's first cook book. While this is one of the better cook books I've read, it doesn't quite live up to the original.

Both books tell part of Franklin's story. The original is the origin story of the reining king of Texas BBQ. This picks up the story after his success, and tells the heartbreaking story of the fire at his restaurant. Both are well written and engaging.

The original teaches how to smoke meat regardless of what type of smoker you are using. There is ample focus on how to build and maintain a fire in an offset smoker. But there is so much good content regardless of what type of smoker you use.

Unless you are using a charcoal or wood grill this volume quickly becomes your standard cookbook. There are great recipes and guidelines for developing your own rubs. But it will not have a place next to your grill or smoker.

[Charles Eldridge · Rating 5 out of 5]

A great continuation of the seminal “Franklin Barbecue” from 2015. Great stories and fire knowledge that a reader will find invaluable for a home cook. Some new recipes that work well - I tried the rib technique and was truly shocked with the difference it made in final quality than how I had previously been smoking ribs.

Is it a standalone book? Yes and no. He references some techniques and pictures from “Franklin Barbecue”. I feel like it’s a great Volume 2 type of experience. Read the original. And grow with this volume.

I am excited to have it as part of my personal cookbook library.

One last note: I cook with a pellet-fed Traeger smoker. The book - of course - focuses on wood and coals for off-set smokers, BGEggs, and PK style grills; but the knowledge is applicable to all type of cooks the reader can do at home.

[Katrina Fox · Rating 4 out of 5]

This was a great guide and cookbook. I really enjoyed the personal anecdotes about their history and how they have come to many processes. There are not as many recipes as you would expect from a book this size, but the quality of the ones given is much better than having 100s of recipes. I would recommend this book for anyone who is interested in not just BBQ, but other types of open fire cooking as well.

[Rob · Rating 4 out of 5]

3rd book in the Franklin trilogy. The first, Franklin BBQ is still by far the best. But any backyard BBQ hobbyist must own all 3. I mean... Aaron is a legend. From Austin to central Texas to National legend. I picked up a few new tips in this book and more than a couple recipes to try out. I enjoyed a bit of Aaron's history and of course the photos are top notch.

[Ryan Blackman · Rating 4 out of 5]

You know the feeling of looking up a recipe online and frustratingly scrolling and scrolling past prose to get to the cooking instructions? This book results in the exact opposite reaction: Great storytelling and insights about fire, with recipes to follow.

[Zach Lorber · Rating 5 out of 5]

Excellent information about the process. Not a ton of recipes but tons of details, tips, and recommendations. Read and take notes as if attending a lecture.

[Pmuldary · Rating 4 out of 5]

excellent review of how and when to smoke.

[Ben Clouston · Rating 5 out of 5]

This is more than a recipe book. There are plenty of tips and skills to learn in smoking on the BBQ. This is for folks who enjoy cooking with fire and honing this craft.

[Kelly · Rating 4 out of 5]

A Great Informative Book

This book was packed with information. It really breaks it down. A lot of great recipes. Some great back stories.