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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. How do you deal with the water pan?

    Started by Kent, 02-28-2010 12:00 PM
    2 Pages
    1 2
    • Replies: 16
    • Views: 3,759
    03-02-2010, 10:30 AM Go to last post
  2. Harry's New Tee Shirt Line at www.SlapYoDaddyBBQ.com

    Started by Harry Soo, 03-03-2010 12:12 AM
    2 Pages
    1 2
    • Replies: 11
    • Views: 2,452
    03-04-2010, 08:54 PM Go to last post
  3. Seasoning your pit.

    Started by Jerry P., 03-01-2010 11:02 AM
    2 Pages
    1 2
    • Replies: 10
    • Views: 3,918
    03-03-2010, 10:10 PM Go to last post
  4. Thursday is Last Day to Ask Questions

    Started by Chris Allingham, 03-03-2010 10:20 PM
    • Replies: 9
    • Views: 5,184
    03-04-2010, 09:30 PM Go to last post
  5. Classes

    Started by Darrell J., 03-02-2010 04:10 AM
    • Replies: 8
    • Views: 1,755
    03-03-2010, 10:12 PM Go to last post
  6. Preparing your Charcoal and wood

    Started by Dennis Stilwell, 03-01-2010 07:35 AM
    • Replies: 6
    • Views: 2,512
    03-01-2010, 09:15 PM Go to last post
  7. Soo's Rules

    Started by Bob E, 03-02-2010 07:51 AM
    • Replies: 6
    • Views: 8,291
    03-04-2010, 09:03 PM Go to last post
  8. Chicken Skin

    Started by Charles Howse, 03-02-2010 05:02 AM
    • Replies: 5
    • Views: 6,826
    03-04-2010, 09:32 PM Go to last post
  9. Cooking on both grates in a WSM...

    Started by Peter Graves, 03-01-2010 08:26 PM
    • Replies: 5
    • Views: 2,744
    03-03-2010, 12:37 PM Go to last post
  10. Go North?

    Started by Brian Moriarty, 03-01-2010 05:45 PM
    • Replies: 4
    • Views: 1,787
    03-02-2010, 11:58 PM Go to last post
  11. Dry or Wet Water Pan

    Started by LarryR, 02-28-2010 10:17 AM
    • Replies: 4
    • Views: 2,841
    03-02-2010, 10:39 PM Go to last post
  12. Pitt Masters II?

    Started by Ralph G, 02-28-2010 11:00 AM
    • Replies: 4
    • Views: 1,416
    03-02-2010, 08:45 AM Go to last post
  13. Cleaning a Weber Bullet

    Started by Frank Fraboni, 03-02-2010 01:50 PM
    • Replies: 4
    • Views: 3,128
    03-02-2010, 11:56 PM Go to last post
  14. Harry's Life?

    Started by Chuck Piercy, 03-02-2010 04:43 PM
    • Replies: 4
    • Views: 6,014
    03-04-2010, 09:31 PM Go to last post
  15. BBQ Spaghetti

    Started by Thom Emery, 03-02-2010 04:51 AM
    • Replies: 3
    • Views: 1,690
    03-03-2010, 07:42 PM Go to last post
  16. Did you buy a

    Started by Thom Emery, 03-01-2010 05:17 PM
    • Replies: 3
    • Views: 1,836
    03-02-2010, 10:56 PM Go to last post
  17. old school temp controll

    Started by PaulH, 03-03-2010 09:56 AM
    • Replies: 3
    • Views: 6,816
    03-04-2010, 09:27 PM Go to last post
  18. Brisket grade for comps

    Started by Rick Kramer, 02-28-2010 07:04 PM
    • Replies: 3
    • Views: 1,876
    03-01-2010, 08:14 PM Go to last post
  19. What different rubs do you use

    Started by k walsh, 02-28-2010 01:20 PM
    • Replies: 3
    • Views: 1,917
    03-01-2010, 08:17 PM Go to last post
  20. Rib recipe

    Started by Dave/G, 02-28-2010 11:25 AM
    • Replies: 3
    • Views: 2,055
    03-01-2010, 07:48 PM Go to last post

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