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    Are all these seminars archived in case some of us cannot make the date. I wont be able to be available for this next one and I do not see anywhere where you can find older seminars.

    #2
    TOTALLY STOKED for this one.

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      #3
      I'm with you Jon. Marking off the days on my calendar.

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        #4
        Harry, did you enter the competition world with a larger smoker/smokers and resort back to the WSM (if so, why?), or did you start out thinking 'I don't need expensive equipment, I can win with a simple WSM'?

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          #5
          My brother in AZ and his wife took his class in Diamond Bar, CA. He was very impressed! He also scanned his class booklet for me

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            #6
            Harry

            How or why did you come up with the dry water pan concept?

            How do you decide when/how often to spritz the meat?
            Last edited by Jon Solberg; August 26, 2014, 02:36 AM.

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              #7
              Harry,
              I am curious what advice you can give someone wanting to get into the competition arena? It intrigues me that you do this all with the WSM so any advice is welcome. Especially since all I'm planning on using a Pit Barrel Cooker and a Weber Gold with some mods.
              Thanks, Tim

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                #8
                Harry,

                Just about everyone recomends Top vent fully open and regualte temp with the bottom vent yet you subscribe to only one bottom vent full open and top vent 50% open then adjust from the bottom as needed. Do you use this method in competition or only for a back yard Q?
                Thanks, Jim

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                  #9
                  Past seminars

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                    #10
                    Ok let's try this again...mobile browsers don't work so good here. Yes they're archived, and the main page of amazing ribs has a link to the past seminars, of which there's only one from last month.

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                      #11
                      They're in The Pit. Click this for last month's video: "Magic of Salt". The video is in the sticky thread at the top of the channel.

                      All seminars will be archived in The Pit so members can check them out whenever they like. The Harry Soo video will be archived in this channel shortly after it's been broadcast and the video editors clean it up a little bit for posterity.

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                        #12
                        what are the flavor profiles that you seem to see are the most in favor with judges and do you "scrape your skin " when doing chicken thanks

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                          #13
                          Thanks, I really want to see this one but may be working late tonight

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