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















144 comments... read them below or add one

  1. Gymiemac says:

    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


  2. Manzanita says:

    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.

  3. Gene Brownson says:

    Looking for a injection recipe for a pork roast or pork loin roast i should say. can you help? Thanks!

    Best Regards,

  4. smokinmarv says:

    What is your "secret" way of stacking Kingsford Blue briq"s for long cooks? Slobbered all over my pc looking at your agave ribs.

  5. deliasanchez says:

    When will you post future class schedules

    • Harry Soo says:

      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.

  6. bronxbbq says:

    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

    • Harry Soo says:

      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,

  7. petemckenney says:

    Why am I getting a Adobe Flash Player pop-up in spanish everytime I get on your site???
    Pete McKenney

  8. D Sizzle says:

    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?

  9. rpg421 says:

    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

  10. bhirth says:

    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?


  11. Cobra7 says:

    Do you use water, sand or neither in your bowel? Thanks Sean

  12. Dom B says:

    Is there MSG in the Rub ?

  13. Dale53 says:

    Harry (I hope that I can call you Harry?):
    I have just used your recipe for pulled pork. Here is a MOST favorable report:

    Thank you for sharing your great skill set and techniques to the rest of us. It is truly appreciated.

    Robert (Dale53) McGee
    SW Ohio

  14. Al Soden says:

    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?

  15. pmj84 says:

    Hi Harry I am a big fan of yours I am looking for a good brisket rub and injetion

  16. JLeeDaBulls says:

    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!

  17. chaim baconman says:

    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

    • JD says:

      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…..

    • Harry Soo says:

      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!

  18. Q-Dat says:

    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!


  19. JDiaz says:

    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.

    • Harry Soo says:

      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.

  20. 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!


    • Harry Soo says:

      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.

  21. David Craig says:

    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.

  22. 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.

    • Mimi says:

      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:

  23. 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

    • Harry Soo says:

      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.

  24. Jimmie Williams says:

    Hey Harry,

    Any chances of a class in San Diego?


  25. Adrian Dutney says:

    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

  26. larry wangen says:

    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,

    • WEB Admin says:

      Hi Larry,
      Day means calendar day. So if you entered Oct 25 (regardless of time), you can enter again Oct 26

      Hope this helps

  27. Hey Harry
    Come to Texas & I’ll take your class

  28. HANK BASSI says:

    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."

  29. Scott says:

    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

    • Harry Soo says:

      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!

  30. Neil says:

    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?

  31. Gilbert correa says:

    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

    • Harry Soo says:

      Sorry I don’t have a store in Los Angeles. You can buy them from Amazon or website

  32. 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

    • Harry Soo says:

      Sorry to hear you’re having trouble with your zip code. You can call my co-packer at 800-827-8328 and they will take your order over the phone. Thank you.

  33. Harry Zeitlhofer says:

    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?


  34. Michael walker says:

    Hi Harry what smoker do you use most the 18.5 or the 22.5

  35. Paul Kelley says:

    Did the miso beef short ribs. melt in your mouth goodness.

  36. zaf ismail says:

    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

  37. Monica Romero says:

    I am interested in taking BBQ lessons anytime between January or February 2016
    thanks and best regards

  38. bob bertnick says:

    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 ?

  39. Thomas F says:

    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.

  40. Tom Evans says:

    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!

  41. Terry Busse says:

    Will you be doing any classes in the midwest this year?
    Chicago, Minneapolis?

  42. Don Kick says:

    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.

  43. Michael Hyatt says:


    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?



  44. Ryan Fisher says:

    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!

  45. Tyler says:

    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

  46. Tana Robison says:

    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


  47. Carl Lindecrantz says:

    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.

  48. Dan says:

    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!

  49. Linda Middlebrooks says:

    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

  50. Don Johnson says:

    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.

    • WEB Admin says:

      This Giveaway ends April 22 – winner will notified April 23 – Giveaway page has been corrected, thank you

  51. Ron Bradley says:

    Harry, will you be having any of your bbq classes at the Alameda location this year?

  52. Joe Butters says:

    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]

  53. Thomas Curran says:

    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?

  54. Michelle Chien says:

    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

  55. Lorraine Franco says:


    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

  56. Joseph Cecchini says:

    Hello Harry, Will You be planning any classes in Alameda in 2018?

  57. Steven Moss says:

    Hey Harry, have you ever used a Traeger smoker? If so, what do you think?

    • Harry Soo says:

      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.

  58. daniel k says:

    Hey mate, thanks for sharing your wealth of bbq knowledge with everyone.
    Cheers from Australia

    • Harry Soo says:

      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! 🙂

  59. Robert Wilson says:

    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 with my friends and family. Also, whoever takes your food pictures does a great job.

  60. Nick says:

    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!

    • Harry Soo says:

      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.

  61. Cameron Barton says:

    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!


    • Harry Soo says:

      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.

  62. David says:

    Hi Harry,

    Do you ship your products to Europe?

    Thanks David

  63. Nick Kacoyanis says:

    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

    • Harry Soo says:

      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

  64. Joe Butters says:

    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?

    • Harry Soo says:

      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!

  65. Mike caron says:

    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.

    • Harry Soo says:

      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.

  66. 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?

    • Harry Soo says:

      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

  68. kurt campbell says:

    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?


    • Harry Soo says:

      Hey Kurt, I have a Patreon link and provide assistance to my patreon subscribers including phone support.

  69. Mark Wheeler says:

    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

    • Harry Soo says:

      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

    • Harry Soo says:

      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.

  71. Mike Nax says:

    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?

    • Harry Soo says:

      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.

  72. Robert Morris says:

    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?

    • Harry Soo says:

  73. HM says:

    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?

    • Harry Soo says:

      Watch my science videos for more info
      Fruit tenderizers-
      Smoke ring –
      Buying BBQ Meats –
      Salting Steaks –
      Patty BBQ Woods #1 –
      Harry Smoking Woods –
      Patty BBQ Woods #2 –

  74. Doc Bailey says:

    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…

  75. John McGranaghan says:

    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.


  76. Belen Lewis says:

    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!

    • Harry Soo says:

      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.

  77. Leary Keefe says:

    Love your videos! On your 10 Brisket Essentials video you wrapped the brisket in both butcher paper and foil. I understand using one or the other but not both. Could you explain to this novice why you wrap this way?

    • Harry Soo says:

      I got so many questions as to which is better so I thought for a change, why don’t I wrap in both so it pleases both camps! Just my weird sense of humor!

  78. Mark Waznis says:

    Hey Harry, been looking for a really good chicken fried steak recipe recently. If you’re looking for some ideas for the next video I think this would be great! Thanks

  79. Pitts Wilson says:

    Harry, just became a subscriber to your youtube videos, man I have learned a lot about Brisket and Ribs. I was curious if you sold those shaker bottle tops w/1cm holes for large and smaller bottles? A new fan, congrats on all your awards, i can see you earned every one of them!

  80. Douglas Dellenbach says:

    Can you give me tip on how much time after you inject need brisket and how much is too long of time before you put the meat on the grill.
    Thank you

  81. Tom Anderson says:

    Harry, Could you please send me the link to the Australian Waygu Brisket that you shared in your YouTube video on April 4, 2020. I really want to order one of these!
    Thank you,

  82. Royce Griffie says:

    Hi There,
    I hope you are stay safe, I’m Nir, and I came across your site as I was searching for blog posts topics about BBQ/Food/Home improvement.

    I have to say, I really like your website and I would love to pay for a guest post.
    Would this be something you’d be interested in? Please let me know – I look forward to hearing from you!

    Kind Regards,

  83. Bobby Hanna says:

    I just butcherd a hog and have two raw back leg hams in the freezer. Can I use one of your butt recipes to smoke this ham and then finish with a honey and brown sugar glaze.or is it more complicated than that because it hasn’t been cured. Thanks for all your BBQ Love ❤️

  84. Jerry says:

    I want some slap yo daddy goodness in the Netherlands .. is there anyway to order and ship it to the Netherlands?

  85. Reggie Hunter says:

    Hi Harry,
    I recently tried the rub recipe you gave us in your "Walmart Ribs on Gas Grill" video. I have been grilling for a number of years and my ribs are a favorite with my family, but I wanted to try something different. So this weekend I tried your rub and wrapped the ribs like you did in the video and the ribs were incredible. The family has a new favorite recipe for ribs. I love your videos because even though I have been doing BBQ and grilling for years, had my own website to teach newbies about BBQ and Grilling, and I am also the go to guy at our church for anything BBQ. And even though I own 7 grills and have been doing this for many years you never stop learning. Sharing my BBQ is a passion and I am always looking for new ideas, tips tricks and techniques. I can’t wait until this pandemic is over so we can get back to spreading the BBQ love. I would love to maybe one day take your class to expand my knowledge once this is Civid-19 all over.

    • Harry Soo says:

      BBQ love back at ya Reggie. I’m also a lifelong student as the more I learn, the more I realize how little I know! Cheers, Harry

  86. Tony Mascorro says:

    Hi Harry,

    I recently came across your videos on YouTube and am now a subscriber. I have a Weber Kettle and would like to try and cook a brisket using your techniques. It seems like you mainly cook on Weber Smoky Mountain or gas type pellet smoker grills. How do you decide which one to cook on? Is there one you would recommend in general over the others? I’m going to try my best on the kettle before I invest in a dedicated smoker, but I would like your input if possible.

    Keep up the great work, I really enjoy your videos!

    Tony M.

    • Harry Soo says:

      Hey Tony, I love to cook on all my grills so it’s like asking you which one is myfavorite car to drive? Some days the Corvette works, some days the pickup is best as it’s a Home Depot run! Master the kettle before moving on!

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