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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 10-20-2013, 12:35 PM   #16
Sylvie
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My site was across from Harry's and I enjoyed watching Harry cook on the mini WSM. It is amazing how he combined his engineering background and great cook skills to pull this off. The timing was essential. He used a small rib rack and the 3 racks of ribs were trimmed to 9 bones each. It fit perfectly. Hats off to him.
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Unread 10-20-2013, 04:59 PM   #17
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I loved when Harry was explaining to us how he used a beer can chicken holder inverted to create a 3rd mid level grate so he could fit more chicken. That spur of the moment engineering made his rib rack raise a bit further and the lid of the smoker was a little loose, so he used a bungee cord to hold the lid down and 2 KBB briquettes to in between the cord and the lid so that the cord wouldn't burn. This guy is insane...and a genius. We hit the same rib table and he ranked first on the table...2nd overall in ribs. Great to see in-person.
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Unread 10-21-2013, 08:03 AM   #18
ique
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Quote:
Originally Posted by BaggerBill View Post
Wow! That's impressive!
Yes, but why make it so difficult on yourself.? Maybe he'd win Grand if he just used a couple regular WSMs.
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Unread 10-21-2013, 08:48 AM   #19
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what's really impressive is that he carried all his other equipment there in the glove compartment of his yaris!
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Unread 10-21-2013, 10:00 AM   #20
Pigs on Fire
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If he only knew that a Weber Smokey Joe was 14" instead of the 12" he keeps posting about.


But it's the innerwebs, accuracy or spelling don't matter.
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Unread 10-21-2013, 10:13 AM   #21
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Quote:
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Yes, but why make it so difficult on yourself.? Maybe he'd win Grand if he just used a couple regular WSMs.
I do agree with you 100%, but the fact that we was able to do it impresses the heck out of me. I wouldn't try it myself.
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Unread 10-21-2013, 12:46 PM   #22
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Quote:
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Yes, but why make it so difficult on yourself.? Maybe he'd win Grand if he just used a couple regular WSMs.
My sentiments exactly! It reminds me of the movie Tin Cup when Tin Cup broke all his clubs to finish out with only his 7 iron. When Tin Cup (Kevin Costner) bragged to David Sims (Don Johnson) about finishing out only using his 7 iron, Sims simply asked, "why?"
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Unread 10-21-2013, 02:35 PM   #23
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Maybe he should make a run at President in 2016 or at the very least Governor of California, with his approach, maybe we cut could down our government spending...Enough politics, now back to BBQ.
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Unread 10-21-2013, 03:36 PM   #24
Rick Hamilton
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Interesting but irrelevant. Nothing but a gimmick that any somewhat knowledgeable competition cook could accomplish. So he trims down his meats and has to time when things come off and go into a holding cooler/cambro. What’s next? A 19th place finish using nothing but some wooden matchsticks and an old coffee can? Or is Harry silently stating, by “handicapping” himself with this gear, that he believes himself to be that much better than everyone else he competes against?
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Unread 10-21-2013, 03:42 PM   #25
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Quote:
Originally Posted by Rick Hamilton View Post
Interesting but irrelevant. Nothing but a gimmick that any somewhat knowledgeable competition cook could accomplish. So he trims down his meats and has to time when things come off and go into a holding cooler/cambro. What’s next? A 19th place finish using nothing but some wooden matchsticks and an old coffee can? Or is Harry silently stating, by “handicapping” himself with this gear, that he believes himself to be that much better than everyone else he competes against?
I think it was explained best by Big Poppa Smokers, who was cooking just a few spaces over from Harry Soo in Lancaster

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I was next to Harry...He made a couple of very strong points....he wanted to have fun hewanted to challenge himself and he wanted to point out that comp bbq is sort of out of control
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Unread 10-21-2013, 03:56 PM   #26
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I don't know that I would say the comp bbq is "out of control". To me, the fact that everyone has vastly different equipment makes it interesting. There are very few professional "sports" that the common man can step in and play with the big boys every weekend. Harry has just defined the low end of the equipment spectrum and if he can encourage more people to get into comp bbq by proving that you don't need a $12,000 pit, I think that's a good thing.
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