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Forum: Q&A with Harry Soo

February 28 - March 4, 2010. Harry Soo answers questions about the WSM and competition barbecue. A must-read Q&A! Closed to new discussion.

  1. Barbecue tips from Harry Soo

    Started by Chris Allingham, 02-17-2010 01:11 PM
    • Replies: 0
    • Views: 2,609
    02-17-2010, 01:11 PM Go to last post
  2. Welcome, Harry Soo!

    Started by Chris Allingham, 02-27-2010 03:38 PM
    • Replies: 0
    • Views: 1,953
    02-27-2010, 03:38 PM Go to last post
  3. Slap Yo' Daddy BBQ team website

    Started by Chris Allingham, 02-27-2010 03:42 PM
    • Replies: 0
    • Views: 1,857
    02-27-2010, 03:42 PM Go to last post
    • Replies: 1
    • Views: 1,724
    02-28-2010, 05:33 PM Go to last post
  4. Smoking

    Started by Phil Hartcher, 02-28-2010 02:44 PM
    • Replies: 1
    • Views: 1,963
    02-28-2010, 05:45 PM Go to last post
  5. Sweetness

    Started by Michael G. (Canada Mike), 02-28-2010 02:31 PM
    • Replies: 1
    • Views: 1,686
    02-28-2010, 05:49 PM Go to last post
  6. Temperature Control

    Started by Bob E, 02-28-2010 01:45 PM
    • Replies: 1
    • Views: 2,368
    02-28-2010, 05:52 PM Go to last post
  7. Your intro

    Started by Robert Oleksak, 02-28-2010 12:23 PM
    • Replies: 1
    • Views: 1,460
    02-28-2010, 05:59 PM Go to last post
  8. Foil Ingredients

    Started by Darrell J., 02-28-2010 12:23 PM
    • Replies: 1
    • Views: 1,868
    02-28-2010, 06:05 PM Go to last post
  9. Do KCBS comps limit creativity in cooking?

    Started by Rick Kramer, 02-28-2010 10:23 AM
    • Replies: 1
    • Views: 1,137
    02-28-2010, 08:10 PM Go to last post
  10. Setting Up Your WSM's

    Started by Greg P., 02-28-2010 11:30 AM
    • Replies: 2
    • Views: 2,682
    02-28-2010, 08:30 PM Go to last post
  11. Fuel Source?

    Started by John B, 02-28-2010 10:09 PM
    • Replies: 1
    • Views: 1,562
    02-28-2010, 11:16 PM Go to last post
  12. Rib recipe

    Started by Dave/G, 02-28-2010 11:25 AM
    • Replies: 3
    • Views: 2,046
    03-01-2010, 07:48 PM Go to last post
  13. Congrats !

    Started by J Reyes, 03-01-2010 06:08 PM
    • Replies: 1
    • Views: 1,053
    03-01-2010, 08:00 PM Go to last post
  14. Where can I get a cool Chicken hat?

    Started by Thom Emery, 03-01-2010 05:21 PM
    • Replies: 2
    • Views: 1,137
    03-01-2010, 08:03 PM Go to last post
  15. Is it true

    Started by Thom Emery, 03-01-2010 05:19 PM
    • Replies: 1
    • Views: 1,524
    03-01-2010, 08:06 PM Go to last post
  16. Dinner party at the Soo's

    Started by Russell Y, 03-01-2010 02:38 PM
    • Replies: 1
    • Views: 1,223
    03-01-2010, 08:12 PM Go to last post
  17. Brisket grade for comps

    Started by Rick Kramer, 02-28-2010 07:04 PM
    • Replies: 3
    • Views: 1,866
    03-01-2010, 08:14 PM Go to last post
  18. What different rubs do you use

    Started by k walsh, 02-28-2010 01:20 PM
    • Replies: 3
    • Views: 1,907
    03-01-2010, 08:17 PM Go to last post
  19. Use of Sauces in competitions

    Started by Tommy Jaynes, 03-01-2010 11:46 AM
    • Replies: 1
    • Views: 1,404
    03-01-2010, 08:21 PM Go to last post

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