Contact
To reach Pitmaster Harry email [email protected] or call (909) 973-0334
Email for catering quote if you need a BBQ fix and can’t find real BBQ at restaurants in the Los Angeles / Orange County / San Bernardino / Riverside areas. We can deliver our amazing BBQ to your party cooked to order or chilled/frozen ready to be reheated (call for details). NOTE: We are NOT a restaurant and our catering kitchen is located in La Verne, California
Holiday Celebrations, Birthdays, Graduations, Retirements, Backyard Parties, or when you want to impress the heck out of your friends, what ever it is, you name it we can help out (we won’t tell if you won’t tell)
To purchase rub and sauce, please go to the SYD Store page
For wholesale sauce orders above 6 bottles, please contact Steve Botkin [email protected] or (714) 276-5845 for pricing
For wholesale rub orders above 6 bottles or orders above 15 lbs, please contact David Sievers [email protected] or (800) 827-8328 for pricing
For tee shirt inquiries, please contact Harry at [email protected] or call (909) 973-0334
https://www.facebook.com/harry.soo.9231
https://www.facebook.com/SlapYoDaddyBBQ/
https://twitter.com/SlapYoDaddyBBQ
https://foodgawker.com/?author=slapyodaddybbq
https://www.instagram.com/slapyodaddybbq/
HI Harry
Jim McDougall from Ramona here
Yesterday I made your Pulled Pork & Slap Juice Cole Slaw
The Pork Butt was wonderful, the best I’ve ever made
The big surprise was the Slap Juice Cole Slaw WoW !!
I,m looking foreward to you BBQ Class September 23rd
Thanx & God Bless
Jim
Awesome! Great to hear! Try the Asian Slaw recipe also as it’s good w BBQ
We made the Slapilicious Corn Bread in our medium cast iron pans. Huge yield and so delicious!! Thank you, Harry. Best cornbread we’ve ever made.
Looking for a injection recipe for a pork roast or pork loin roast i should say. can you help? Thanks!
Best Regards,
Gene
Hey Gene, you can use my pork butt recipe injection. Good luck.
Harry,
What is your "secret" way of stacking Kingsford Blue briq"s for long cooks? Slobbered all over my pc looking at your agave ribs.
I use the Minon method. You can google it. I can get a 12 hour burn from one bag of KF Blue. Thanks for checking out my recipes.
When will you post future class schedules
I’m still waiting for the contest schedule to firm up for the rest of the year. I didn’t want to schedule a class and then find out that a contest organizer decided to hold a contest on that date. Please sign up for the pre-notification on my class page and you will get an email once I put new dates out. Thanks for your patience and understanding.
Harry, I’m finally gonna enjoy my weekends off with the purchase of a wsm …my only question now is which size?….gonna be using it for family BBQ ….I have watched a bunch of videos and since I want to concentrate on ribs would the 22 be better than the 18 ?…would like to get your input
Hey bronxbbq:
If you are cooking for less than 15 persons, the WSM-18 is plenty. If you want more room, the WSM-22 is good. The downside is it uses twice as much fuel when you fire it up versus the 18. Also, it’s heavier if you have to transport it and more cumbersome to clean. Just my $0.02.
Best of luck,
Harry
Why am I getting a Adobe Flash Player pop-up in spanish everytime I get on your site???
Pete McKenney
sorry, my site got hacked by an automatic robot program. It has been fixed.
Harry, how is it going? I live here in Lancaster and we are having our 2nd Annual Rodeo and BBQ tourney on October 18th, with $10K in prizes. Are you going to make it up to Lancaster for it?
B Garrett
I keep hearing/reading that some pit-masters do not use water in the pan, but use sand or some other heat absorbent. I have used the WSM for a few years and have always used water; but still learning.What is your preference?
Bob Garrett
HI Harry,
First, let me say how much i enjoyed your cooking class i took earlier this year. so much so, that i am taking it again later this year.
i do have a question regarding chicken. i made both breasts and thighs last week using your recipe from my class book. the flavor and moisture of the meat was fantastic. The problem that I had was with the skin. It did not crisp up very well and was tough to eat. I was afraid to leave the chicken on longer for the skin to get crispy thinking the meat would overcook. what did i do wrong?
thanks…..Brian
Do you use water, sand or neither in your bowel? Thanks Sean
Is there MSG in the Rub ?
My rubs don’t contain any added MSG except the one version I make that specifially states that it has MSG.
Harry (I hope that I can call you Harry?):
I have just used your recipe for pulled pork. Here is a MOST favorable report:
http://tvwbb.com/showthread.php?43204-Smoking-a-fine-Boston-Butt-on-the-WSM-Harry-Soo-style
Thank you for sharing your great skill set and techniques to the rest of us. It is truly appreciated.
Robert (Dale53) McGee
SW Ohio
Harry you’re a great motivation for us, that everyone can learn and make great BBQ – without spending thousands on a crazy smoker.
Q about the giveaways – if multiple awards are drawn on the same day and you can only win once, I’m assuming the most expensive is drawn first?
Hi Harry I am a big fan of yours I am looking for a good brisket rub and injetion
My Umami brisket recipe is the bomb so give it a try!
http://www.slapyodaddybbq.com/2012/08/slapilicious-umami-brisket/2/
Hey Harry, love your site! I’m currently using a 22.5 Weber Kettle with a smokenator to make BBQ but I am dying to get a Smokey Mountain but don’t have the money. I’m signing up daily for both your 18.5 WSM giveaway and the thermometer and wanted to check with you to make sure that signing up for two giveaways doesn’t disqualify me in some way. Want to make sure I’m not messing up my chances to get the WSM!
No problem as the giveaways are all separate giveaways. You can only register once a day though!
question – in your brisket recipe on the site, the brisket gets cooked to 170 however i have seen various other brisket recipes that get cooked to 195-203. this is a huge difference. why is there such a difference? thanks
Mr. Soo:
In one of your articles you mention a "good competition sause by doctoring Sweet Baby Rays with apple juice, Pineapple juice, Agave Nectur, Louisana Hot Sauce, and cayenne pepper". Would you share a starting mixture? This sounds like something I could use in the backyard, and easy to mix. I would hate to waste too much trying to get the Apple, Agave, and Pineapple juices in correct proportions
Thank you…..
I mix my sauces by taste and not by formula. So it’s a bit of this and a bit of that.
I suggest you start with 1 cup of your fav BBQ sauce.
Add a sweetener such as honey or agave nectar to your sweetness liking, typically about 1/4 cup depending on how sweet your sweetener is.
Add your fav hot sauce to spice things up. If you don’t like spicy, skip the hot sauce.
Add a liquid (apple or pineapple or grape) and stir to thin out your sauce so when you dip a spoon into it and lift it up, the sauce flows like thin gravy.
Adjust the amount of liquid depending on how thick you like your sauce. I like my sauce thin and that’s what I use for competitions as judges don’t like goopy sauce.
There you have it. Good luck!
Harry
Hey Harry. I am in the process of acquiring everything I will need to try your Umami Brisket recipe. I have the Shiitake mushrooms and the Maggi sauce, but I have a question.
I bought the sauce from an Asian market in New Orleans, but there were three versions. Made in China, Germany, and France. Through doing some research I have found that there are quite a few different versions of the sauce from all over the world, and according to what I’ve read there can be significant flavor differences. I bought the German version, but I wanted to see if you knew which one you are using. It should be written on the bottle.
Also I wanted to get your opinion on grinding the Shiitakes into powder and either adding it to the rub or sprinkling on top so that it becomes part of the bark. I’ve never worked with Shiitakes before so I thats why I’m asking.
Thanks Harry!
Jason
I have the Mexico Maggi sauce. Just grind the mushrooms in a coffee grinder. Good luck
Hi Harry,
I took your class this past weekend and really enjoyed it. Quick question… for my homework I plan on cooking a briscuit on a Thursday but serving it on Saturday. Should I cook it all the way through, save the dripping and refrigerate the meat, then on the day of the party reheat the meat to 165 internal temp then slicing and saucing?
Unfortunately I cant get out of work to cook on the same day of the party.
Jorge
Jorge, you can cook brisket and pork butt ahead of time and reheat with excellent results.
Cook, cool, slice/shred, put into half foil pan and cover tightly. A half foil pan will fit one brisket or one pork butt.
Freeze or refrigerate until you need it.
About 3 hours before your party, transfer to your 300F oven to reheat to 165F.
About 30 mins before your party, put meat into pit, make a lot of smoke and dab some BBQ sauce on your apron before you greet your guests.
Hey Harry,
I’m a big fan, I’ve been watching you on BBQ Pitmasters for years and you really inspire me! I’ve even purchased your rubs from Big Poppa and had them shipped all the way to Newfoundland Canada (that’s as far east as you can go in North America)!
I’m hoping to get involved with the Canadian Southern BBQ Association in 2015 and enter some Amatuer contests (ribs and whole chicken). I live too far away from any sanctioned contests, so driving will be out of the question, and I was wondering if you’ve ever flown with your 18.5 WSM? If you have, how did you pack it up?
I’ve looked at a few commercial Rubbermaid type heavy duty plastic cargo boxes, but none are big enough (by my math).
Any help would be appreciated! Thanks, I love your rubs!
Jeff
Hey Jeff:
Never flown with my WSM-18. I usually can borrow one easily. Add a loaner canopy, couple of tables and you are all set.
I compete regularly using two suitcases around the world once I have a local host to borrow gear.
Good luck.
Harry
Well, I was hoping to see Slap Yo’ Daddy BBQ at the Memphis BBQ Challenge going on right now. I thought for sure that you would come to Memphis, and show us how it’s done!! 🙂 You at least have your school in Memphis, which is home of the best BBQ in the World. That way, I could be there and learn some trade secrets.
Hey harry do you have any classes on any other day than Saturday in Oakland airport, I would like to attend, but Saturday is impossible for me , do youhave some video teaching a person can buy and learn from, thanks john mcswain.
Hey John, sorry the classes are on Sat as Harry needs Sunday to fly home to go to work on Monday. We have plenty of recipes and tips on my website: http://www.slapyodaddybbq.com/category/recipes/
Hi Harry
My dad and I are big fans. My father is 72 and an experienced cook/griller/smoker, though our whole family cooks for fun and sharing with others.
My dad is in very good health, though he is getting up in age. It would be a very special gift for me to buy myself, my sister, and my mom and dad a cooking class to share. I’m not wealthy, but I can budget.
Any chance you every come to the Midwest? We live in Minneapolis (not exactly the bbq capital of the U.S.). Would you have an open slot for a 4 people in the summer 2015? Do you have group (4 people) rates? This may not be possible and that is okay. I do want to express that you have made a big impact on my family and our love for bbq and for that I am very thankful to you.
p.s. – you were always my favorite on BBQ Pitmasters. I love your respect for others, your sheer talent, and your dedication to the craft.
Very kind regards,
Scott Neff
Minneapolis
Hey Scott:
Thanks for the shoutout. You never know that I may head your way one of these days.
I’ll be in Chicago for a week in mid-July to spend a week with them as a guest instructor at their Grill School.
Best,
Harry
Hey Harry,
Any chances of a class in San Diego?
Thanks,
Jimmie
Hi Harry,
Adrian from Brisbane Australia
I have been playing with BBQ for about 7 years and have been running smokey mountains for approx 2 years although I can out cook any restaurant in brisbane I am looking to refine my skills. 1. Can you post your books, rubs & sauces to Australia 2. What is the biggest secret with cooking with a smokey. 3. What do I need to look for in the different cuts.
I appreciate any assistance
One entry per giveaway per email address per day is strictly enforced. This means you can enter each giveaway once within a 24 hour period.
does this mean at least 24hrs BETWEEN entrys.?
or does DAY mean CALENDAR day.?
Last Day to enter for this Giveaway: October 25, 2014 11:59 pm PST.
BEST WAY 14.10.26 23:59 PST,
Hi Larry,
Day means calendar day. So if you entered Oct 25 (regardless of time), you can enter again Oct 26
Hope this helps
Hey Harry
Come to Texas & I’ll take your class
Why do I get this message when I try to put in my entry today "Previous winners of this giveaway are not eligible to win this giveaway twice."
Hi Harry Scott from Sandusky, Ohio…Not quite ready for comps yet. Purchased a party q for some dry runs here at home. I’ll will be purchasing cajun bandit door and handle. My questions to you are 1) Do you use the high temp gaskets and 2) From your videos, it looks as if you use grommet holes for the probes. If so, which ones do you use and is there a concern for air leaks using them. Hopefully I’m not "probing" too much with these questions. Scott
Hey Scott:
1. I don’t use high temp gaskets as the Cajun Bandit doors seal tight
2. Once you temp probe is in the grommet holes (you can buy them from Rocks BBQ Systems), there is no leakage.
Good luck!
Best,
Harry
When doing a 12 hour plus brisket on the WSM will I be able to maintain temperature for 6 to 8 hours or more? When roughly would I need to add more fuel if at all?
On a full load, I can get 12-16 hours at 65F ambient outdoor temps on a WSM-18.
I want to buy some of your rubs is on line the only way to buy them or do you have a store i live in los angeles
Sorry I don’t have a store in Los Angeles. You can buy them from Amazon or website http://www.slapyodaddybbq.com/store/
Thanks.
trying to order some rub and it keep’s saying inter your zip code i would like to try some but it will dot take my order
Sorry to hear you’re having trouble with your zip code. You can call my co-packer soupbase.com at 800-827-8328 and they will take your order over the phone. Thank you.
Hey Harry, another Harry here in Australia. My sons and I watch the BBQ channel all the time, and we need to get a couple of Slap yo Daddy T-Shirts to wear – can we buy them online from you?
Cheers
Yes, they are USD $18 each plus shipping.
What size do you need? You can email me at [email protected]
Thanks.
Hi Harry what smoker do you use most the 18.5 or the 22.5
Did the miso beef short ribs. melt in your mouth goodness.
Hi harry congratulation on your achievement and success with Slapyodaddy. BBQ. Im from penang and proud to hear Malaysian can succeed in states with only BBQ. And your green tshirt "slapyodaddy.BBQ " is awesome!!!
well done all the best to you
I am interested in taking BBQ lessons anytime between January or February 2016
thanks and best regards
Móncia
Yes, my 2016 class calendar will be released shortly. Thanks.
Harry,
I just threw out my COS and picked up an 18.5" WSM – thanks for the seasoning instructions.. My questions is, I have a BBQ Guru
( Cyber Q ) , would you recommend that I install it on the WSM and if so where ?
Thanks
Bob
For Xmas dinner my brother somehow got a hold of a Yak (yes! YAK) brisket. He smoked it, pulled it, and then slow cooked it in his own Bar-b-que sauce. It was delicious. I would be interested to see some recipe using more exotic meats.
Harry,
I noticed that your BBQ classes poster has Northern California listed. When are there going to be NorCal classes? Would love to attend in Alameda!
Thanks!
Harry
Will you be doing any classes in the midwest this year?
Chicago, Minneapolis?
Thanks again for a great class on Mar 19th. I will write up that smoked mac n cheese recipe for you to try. Its a twist on a web post.
Harry,
Please come to Houston and share your BBQ expertise. I’m sure your class tickets would sell like hotcakes down hear. Do you plan on having any classes in Texas anytime soon?
Thanks,
Michael
Harry,
I love your recipes! I was thinking about making some beef jerky. Have you ever made it / do you have a recipe you could share?
Thanks so much!
Ryan
Hi – I would like to order a 5lb bag of your Hot rub for delivery to Calgary, AB, Canada (T3H 4S1) but can’t seem to submit my order as it tells me there is no delivery method available. Are you able to advise as to the shipping cost and let me know how to bypass the glitch that prevents me from ordering? Thanks, Tyler
Hi, Harry!
I was in great hopes that you received the videos I sent you the other day. I SO hope you did! They were all of the Tech band ( my "Goin’ Band from Raiderland")) I thought you might enjoy seeing them as well as maybe being able to tell some of the updates I had told you about. I really hope thought you got them, but most of all, that they may have stirred up a few memories for you.
By the way, I just pulled out of the freezer, a nice pork but I am going to smoke. I’ll be thinking of you while I do it.😘 I smoked some ribs the other day and told my husband my new is " barbecue Bitch" hehehe
Tana
Regarding your 2016 Fall Giveaway Snake River Farm’s Big Steak Gift Package; What is the entry deadline for this contest? The rules on the entry page state Last Day to enter for this Giveaway: August 27, 2016 11:59 pm PST. Please respond.
Deadline for this Giveaway is 10/15/16. It has been updated
Hey Harry,
I work with your daughter and she brought in some of your bbq. Myself and my coworker that sit with her were so extremely excited to find out you were her dad. Your food is the best bbq I have ever had in my life. The time, energy and blend of spices you use is second to none. We are huge fans and appreciate your entire family!
LOL! You’ve been "slapped" with some BBQ love!
Doesn’t look like your site has been updated in awhile…are you still having classes?. Would love to give a class to my husband for our anniversary.
Please email [email protected] or call 714-2875578
Thank you
Regarding your 2017 Giveaway – SYD BBQ Pack; What is the entry deadline for this contest? The rules on the entry page state Last Day to enter for this Giveaway: February 18, 2017 11:59 pm PST but it is still open. Please respond.
This Giveaway ends April 22 – winner will notified April 23 – Giveaway page has been corrected, thank you
Harry, will you be having any of your bbq classes at the Alameda location this year?
Hi Harry,
I am a past student of your BBQ class at your home.
I was wondering if you would be attending the So Cal BBQ bash and Expo
being held at the LA County Fairgrounds on May 20th. Please respond to
[email protected]
I would like some clarification on the Giveaway rules: Can you enter once per day or is it every 24 hours? If you entered at 10 pm one day and entered at 8 am the following day it would be once every day but it would be 22 hours. Which is correct? Once per day or once per 24 hours?
Thanks,
Tom
You can enter once a day
Hi Harry,
We would like to host a BBQ party on 7/29. Location will be in Orange Country. Can you contact me at 949-232-9625? Thanks
Hello,
Would you consider a mature 17 year old young man to attend your class. Anthony is his name and LOVES to COOK! And is considering a career in culinary industry.
Thank you
Please contact me at [email protected] Thanks.
Hello Harry, Will You be planning any classes in Alameda in 2018?
Working on getting patio install permitted in Alameda. Stay tuned to class page updates
Hey Harry, have you ever used a Traeger smoker? If so, what do you think?
Traegers are fine especially the new models. Either way, it’s the pitmaster and not the pit that really matters. You can get good results from many diverse pits. Just need know-how. Good luck.
Hey mate, thanks for sharing your wealth of bbq knowledge with everyone.
Cheers from Australia
Thanks for checking out my blog Daniel. Please look for Harry Soo on Youtube as I have lots of videos to help you master BBQ so you can spread BBQ love! 🙂
What a great site!!! My friend referred me a while ago and I really enjoy the content. I have been a Cook/Chef/Baker my whole life and appreciate what you have created here. I will happily share slapyodaddybbq.com with my friends and family. Also, whoever takes your food pictures does a great job.
Hi there! Is there calculated shipping costs pretty accurate? I am looking to buy one of the 12oz beef rub seasoning bottles but the calculated shipping cost is near the same price of seasoning. Thank you for your time!
Hey Nick, sorry about the shipping as my co-packer is located in Cleveland in the middle of the USA as we ship to the East and West Coast.
If you’re close to me in Los Angeles, you can pick up some rub with no shipping costs.
Merry Christmas.
Harry
Harry! My name is Cameron Barton and I am with Barton Ranch Beef in Texas. I watch you alot on BBQ Pitmasters! I hope you don’t mind me reaching out to you, but my family has been in the beef cattle business since 1987 and we have just started selling our own beef STRAIGHT from our ranch this year! Our beef is consistently graded choice and is USDA/federally inspected. Our cattle do not receive hormones or antibiotics and we feed the cattle on the ranch in Garrison with a non GMO feed as well. The processing plant is only 30 miles from the ranch so there is minimal stress and transportation with the cattle. This guarantees more tender beef and the fact that the consumer can actually know where their food comes from. You can have a personal story through the beef at your competition. Relationships are they key for us! I was wondering if you had any interest in using extremely locally-sourced beef? If there is any interest in this local and natural ranch beef, we would love to serve you in any way we possibly can. Feel free to call me at 936-652-0093 for any questions. Thank you for your time and have a great day!
Cameron
Hey Cameron:
Thanks for stopping by and sharing your story of Barton Ranch. Texas is dear to my heart even though I live in Los Angeles as Texas Tech is my alma mater.
I have a Youtube channel and feature interview and stories of farm-to-table topics.
If you’re open to exploring a collaboration, I can head out to see you and do an interview or shoot a short YouTube story.
https://youtu.be/pNiiX7_Cl60
http://www.slapyodaddybbq.com/2015/08/pitmasters-harry-and-donna-visit-white-oak-ranch-oregon/
http://www.slapyodaddybbq.com/2015/08/pitmasters-harry-and-donna-visit-askew-farms-oregon/
Hi Harry,
Do you ship your products to Europe?
Thanks David
Hey David:
Please email my co-packer David Sievers [email protected]
He handles all my rub shipments from his warehouse in Cleveland.
Thanks for stopping by.
Best,
Harry
Hi Harry. So I don’t cook in competitions like you but I love cooking and trying new things. I have the 22.5 WSM. I load about 4 chunks onto the lit coals? Should I throw the chunks on the grate first and load the coal on top like you showed in your competition set up video? Also is there a thing about too much smoke? Thanks – Nick
Yes, the wood goes under the briquettes so they smolder but not burn. Yes, the most common mistake of beginners is too much smoke. Cheers, Harry
Hi Harry, when i attended you class a few years ago, you mentioned there was a wholesale grocers close to the 60 freeway. i believe you purchase your ribs. there. can you tell me the name and location of this business?
Yes, google for Restaurant Depot. You need a business license and a business card to get a free membership card.
I got my city to give me a business license for $11 fee and I printed my own business card. Both were accepted as credentials for a RDepot card!
Hi Harry. Really enjoy your videos and I picked up a lot of tips along the way. I was wondering if you have any tips for smoking things like whole chickens or meatballs that you would like to build up a crust on the outside of. Love smoked chicken but don’t like the Rubbery skin you get in the smoker. Is there anyway of making it crispy. Thanks for any help.
You can use my chicken thigh recipes to cook a whole chicken. I’ll feature whole and half chicken videos in the future. Thanks for stopping by.
Is there room for one more in your class this Sat? (3/02/2019)
Yes can you or anyone tell me when you’ll be having any giveaways back to you?
Hey William, we are focusing our efforts on our Amazon store page and Youtube videos. That is my sponsors want their products used on videos versus our Giveaway program though we may sporadically offer Giveaways. Please checkout our YouTube channel https://tinyurl.com/l6guzzz
Hi! Ive been watching your videos on line and love them.
I live in Canada therefor can’t attend classes. Would you consider FaceTime lessons?
Kurt
Hey Kurt, I have a Patreon link and provide assistance to my patreon subscribers including phone support.
https://www.patreon.com/HarrySoo
Hello harry, my name is Mark wheeler team name the dirty old basters, I am also a member of the Shed bbq team, I missed seeing u at the nbbqa I am bbq in KC in April I always enjoy visiting with u.
Will u be at Memphis in May in a couple of weeks.
I have been in involved bbq since I was in my 20s I am now 75, I watch ur videos quite often, I was raised in west Texas so I enjoy ur brisket videos I always lean some each time watch
Thanks Mark for watching my videos. I was in Paris on vacation so could not make the NBBQA this year. Hopefully I can attend next year.
Yes can you tell me if the slapyiurdafdy website ever has anything new on it or why you have no giveaway sweepstakes. Will you be having any soon
Yes, I’ve shifted my focus to YouTube and will update my website occasionally. Ditto for the giveaways as I can provide my sponsors with wider exposure via video instead of website giveaways. Thanks for checking in.
Harry, I’d love to buy your rubs in Toronto, Ontario, Canada but your amazon store won’t deliver to Canada and soupebase will charge me more for delivery than the rubs cost! Is there anything I can do to get these rubs without paying over 100% of the rub cost in shipping?
You can pickup some next time you’re in Los Angeles as I have some stock. Also, if you are going by Cleveland, my copacker is based there.
Sorry shipping is expensive to Canada.
Hi Harry, I see you using a pressurized spray bottle I don’t see it in your store where can I get one like that?
https://www.nrsworld.com/agri-pro-enterprises/agri-pro-enterprises-compression-sprayer-1_5-liter-139943?gclid=Cj0KCQjw1MXpBRDjARIsAHtdN-3GLi47YQvk7JyF5zX1UKmNJ4LFWaPF1W2JeJzHKFnlX3QIVIU477MaApkFEALw_wcB
Hi Harry,
I notice you always bury your wood chunks on the WSM, with the idea that they’ll smolder better than when you put them on top of the coals. I have two questions about this.
1) Don’t you want your wood good and hot, in order to have a cleaner burn, or does this only pertain to offset wood fired smokers?
2) By the time that wood ignites, aren’t you deeper into the cook than if you put them on top of the coals, when they’d start smoking right away? Doesn’t smoke flavor penetration decrease with an increase in meat temperature?
Thanks!
Watch my science videos for more info
Fruit tenderizers- https://youtu.be/irLauL_N6Cw
Smoke ring – https://youtu.be/G0rHKm-JGsg
Buying BBQ Meats – https://youtu.be/Lsj0l2uR_Iw
Salting Steaks – https://youtu.be/bt0qNh2ONTk
Patty BBQ Woods #1 – https://youtu.be/jXR4NqC1l6Q
Harry Smoking Woods – https://youtu.be/X8Xwcj5feDg
Patty BBQ Woods #2 – https://youtu.be/YvPAhONkLNk
I have seen you use the knife sharpener yu have in several videos.. Where do I get one of those Harry. looked on your website and amazon, can’t seem to find it., It looks like it does a great job…
Here you go
Buy BBQ Gear Amazon Harry likes: https://tinyurl.com/yb9o526a
Thank you, Harry. I have just started smoking and you have been and are a tremendous help.
I look forward to additional mentoring.
Congrats on your success and I wish you continued success.
Settertude
Hi Harry!
Mud Husband took a class with you at your house years ago and love it! I however, have no knowledge at all, but had bought him Kumoto grill years ago which is still new and unused as he is a Weber grill guy. I however, would like to start and learn how to use the Kumoto, any advice? Thank you!
You can set up a Kamado using the same method I taught your husband. You control the fire temps by the exhaust 70% and the intake 30%. Ask him to explain to you what he learned in my class. The Kamado is insulated so a little fuel goes a long way. Be careful not to overheat as it’s harder to lower the temps when it gets hot. Start with a low fire and work your way up. Good luck.