I was doing everything wrong???!!! LOL
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VIDEO- Harry Soo (of Slap Yo' Daddy BBQ): "Getting The Most Out of Your Weber Smokey Mountain" (1hr:24m)
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I'm having a hard time believing that. just sayin :-)
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That was the great thing about Harry, in his opening comments in the class, he said assume everything I am teaching you is wrong. That wasn't true, but I've found that techniques that worked for him doesn't work for me, and vise versa. It's all about finding what works in your world.......just like your flavor profile....and buttholes. Everyone has one!
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Loved the seminar. Thanks MH! Have a couple 22.5's myself. Kinda wondering how he mite be doing his comp ribs n chick. Finish n wrap ribs then chick? Start ribs, then chick a bit later n finish together? Hate to have to fly to CA to find out but one does what one has to do! Any ideas from anybody very welcome.
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- Nov 2014
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- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
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bradjo222 This is an old thread, thanks for bringing it back to life. Hopefully Ernest Jon Solberg or some of our other WSM user can help you with this. On this forum, Harry Soo would not be able to see your post.
I don't run WSMs but I would imagine the bottom dampers are about 1/3 to 1/2 open.
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Awesome video. I found it linked in the article about WSMs on the site. Now I gotta go watch Blonder on salt! There is so much info here. So great.
And as sappy as it sounds, the whole share the love bit is so true. I love cooking for friends. I like the positive energy perspective. Almost like yoga for meat. Namaste and dig in!
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