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Q&A Sessions
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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.
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Chris Allingham
Mar 13, 2010
Replies
1
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103K
Aug 22, 2011
Chris Allingham
Locked
PDF: The BBQ Wisdom of Harry Soo
Chris Allingham
Aug 22, 2011
Replies
0
Views
34K
Aug 22, 2011
Chris Allingham
Harry signing off this Q&A session - Final Thoughts
Harry Soo
Mar 4, 2010
Replies
1
Views
6K
Mar 4, 2010
Chris Allingham
T
Who would you cook with?
Tom Adams
Mar 4, 2010
Replies
2
Views
5K
Mar 4, 2010
Chris Allingham
B
Transporting WSM's?
bryan baker
Mar 3, 2010
Replies
3
Views
7K
Mar 4, 2010
Harry Soo
B
Chicken Techniques
Bob E
Mar 3, 2010
Replies
3
Views
7K
Mar 4, 2010
Harry Soo
Chicken Skin
Charles Howse
Mar 2, 2010
Replies
5
Views
7K
Mar 4, 2010
Harry Soo
C
Harry's Life?
Chuck Piercy
Mar 2, 2010
Replies
4
Views
6K
Mar 4, 2010
Harry Soo
Thursday is Last Day to Ask Questions
Chris Allingham
Mar 3, 2010
Replies
9
Views
5K
Mar 4, 2010
Harry Soo
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old school temp controll
PaulH
Mar 3, 2010
Replies
3
Views
7K
Mar 4, 2010
Harry Soo
R
The Not-So-Big Secret
Rick Kramer
Mar 4, 2010
Replies
1
Views
7K
Mar 4, 2010
Harry Soo
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Chicken Wings
Sal G
Mar 4, 2010
Replies
2
Views
6K
Mar 4, 2010
Harry Soo
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Favorite food to cook and how
dsitterson
Mar 4, 2010
Replies
1
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6K
Mar 4, 2010
Harry Soo
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Favorite Wood
Scott Hall (TOSMOKE)
Mar 4, 2010
Replies
1
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6K
Mar 4, 2010
Harry Soo
P
Would taking a CBJ Class Help?
Peter Graves
Mar 4, 2010
Replies
1
Views
5K
Mar 4, 2010
Harry Soo
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Cold Weather Advice
Jamie Berry
Mar 4, 2010
Replies
1
Views
5K
Mar 4, 2010
Harry Soo
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Smoke wood choice
J Graz
Mar 4, 2010
Replies
1
Views
6K
Mar 4, 2010
Harry Soo
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Achieving good smoke Vs Bad Smoke?
Jason Keeton
Mar 4, 2010
Replies
1
Views
7K
Mar 4, 2010
Harry Soo
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Soo's Rules
Bob E
Mar 2, 2010
Replies
6
Views
9K
Mar 4, 2010
Harry Soo
B
Off the Shelf Sauces
Bob Richert
Mar 4, 2010
Replies
1
Views
6K
Mar 4, 2010
Harry Soo
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