Part 2 - BBQ Smoking Wood Guide How-To Pick Woodshed Patty Sharpe Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 16 ก.ย. 2024
- #HarrySoo #SlapYoDaddyBBQ #SmokingWood
PART 2 - Wood expert and owner of The Woodshed Orange County Patty Sharpe talks about wood and BBQ at the 2019 San Diego EggFest. Woodshed is the premier supplier of cooking wood in SoCal. Love outdoor grilling? Want to master BBQ so you can spread BBQ love? You've come to the right place. I've been cooking and teaching with live fire over 10 years as a competition BBQ cook. You may have also seen me on Chopped Grill Masters, Cutthroat Kitchen, Smoked, and BBQ Pitmasters. Be sure to subscribe for recipes and black belt pitmaster tips and tricks.
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Hi! I'm Harry Soo, a Grand Champion pitmaster from in Diamond Bar, near Los Angeles. Welcome to my vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
On weekdays, I'm an IT nerd living a Dilbertesque existence in a fabric covered cubicle in downtown LA. I'm the head tour guide for a team of IT project managers who build datacenters, networks, servers, and infrastructure that helps bring tap water to 300 cities and 20 million residents in SoCal.
On weekends, I come alive as a pitmaster, competitor, and BBQ instructor. You've seen me on BBQ Pitmasters, Food Network, Chopped Grill Masters, Smoked, Cutthroat Kitchen, and local TV in California. My shtick is I've used a humble 18-inch Weber Smokey Mountain smoker to win 100+ first places and 1st place USA in the Kansas City BBQ Society (KCBS) awards including best chicken, brisket, and sirloin; and I've won over 30 Grand Championships. I've personally taught 250+ classes and trained 4,000+ pitmasters in small hands-on dozen student classes in the US, Sydney, Perth, London, Kuala Lumpur, Ireland, Germany, Mexico, Canada, and Hawaii.
I get many questions weekly about how to grill and barbecue. Since I started cooking professionally in 2008, I've answered thousands via email, so I decided to post my answers via video to reach a wider audience. I'll do my best to post a video on my channel periodically. I upload vlogs, BBQ product reviews, travel & lifestyle videos, BBQ contests, classes, as well as interviews and stories.
#harrysoo #slapyodaddybbq
Love hearing from the wood experts. Thanx Harry.
Be sure to watch the wood science series I'm slowing creating.
BBQ SCIENCE
Fruit tenderizers- th-cam.com/video/irLauL_N6Cw/w-d-xo.html
Smoke ring - th-cam.com/video/G0rHKm-JGsg/w-d-xo.html
Buying BBQ Meats - th-cam.com/video/Lsj0l2uR_Iw/w-d-xo.html
Patty BBQ Woods #1 - th-cam.com/video/jXR4NqC1l6Q/w-d-xo.html
Harry Smoking Woods - th-cam.com/video/X8Xwcj5feDg/w-d-xo.html
Patty BBQ Woods #2 - th-cam.com/video/YvPAhONkLNk/w-d-xo.html
I had the pleasure of meeting Patty at the Woodshed/Sharpe cooking wood and she was incredibly nice and professional. This is the only place I will buy my cooking wood from now since it it relatively close to home. Also the first place I was able to pick up Slap Yo Daddy beef rub in store on the shelf! Best rub I have used to date.
Thanks for your support and kind words for both Patty and me. Keep spreading BBQ love.
Soo Sifu: Thank you for posting this great video of the event. I enjoyed the information from Ms. Patty, and find it useful. Best regards to you, and Ms. Patty. Much Aloha, Sifu! 🧧🍗🤙
Harry, After watching your video when you toured the Woodshed I ordered a few bags of woods I cannot find locally here in Suburban Maryland. I have to tell you I was impressed with the size and quality smoke generated by the wood. I will order from them again.
Thanks for your support for Patty's business. She is a sweetheart and a BBQ philanthropist!
Out bounds again!!! Need to do this!!!! Thanks
I'd like to some Post Oak from Patty and cook a brisket. Want to do a wood collab? You got a stick burner?
Thanks for sharing this, Harry. Most people don't understand that consistently outstanding bbq (or any other form of cooking) is more science than art. Learn the science and put in your time, and good things happen. Harry, did you see any damage from those earthquakes? Greg (Ballistic BBQ) said he didn't even feel them where he was.
Yes, we felt the 7.1 and no damage fortunately!
@@SlapYoDaddyBBQ Good to hear. I'm fortunate to not to have to deal with earthquakes here.
More great information, Thanks Harry !!!
Thanks for stopping by Gary
That green egg she's standing in front of looks ridiculously huge! Didn't know they had that size. Great information though!
LOL! We had BGEs of every size out that day.
That's where I buy my wood. I just bought peach and hickory last week. I live near LA in Monterey Park but it's worth the drive.
The best wood shop in SoCal! Glad you found Patty and her store James! :-)
Thanks for sharing!
Thanks for stopping by Chris. Let's crash Greg's place and cook some BBQ collab!
I could say I'm a little perplexed. For chips the package says soak. I've done so for a few years using gas smoker. Then recently I became more interested in smoking. In my studies it was revealed not to soak mainly because the water does not penetrate the wood and process would cause more steam. I would have to double check but maybe the subject pertained to chumps. But the professional here says should soak chips. I am to start using chunks in other BBQ units, and use logs in my knew SM Grill since I reside in Santa Maria. But using wood is a little like using spices, it's all an art.
Use backless chunks. The wood chip methods is ineffective and I teach my students to not use it unless you have no choice or options
She's very knowledgeable! I love trying different wood flavors and blending woods together. I love oak as a base in my stick burner because of the way it burns and post oak has great flavor but I like blending apple and pecan as well and cherry. I'd love to try grape wood. That would be a first for me.
Grape works for chicken
Just saw you on TV tonight at the Murphysboro Barbecue Cookoff. Everybody looks so much younger. I think they said it was your second year on the circuit.
WoW! That was a long time ago! Yes, I was an noob!
Excellent video Harry. I love Olive wood, it's really good with chicken.
I tried the orange wood suggested by Patty and it was fabulous. Here are the wood pairing info by Patty
thewoodshedoc.com/cooking-wood
@@SlapYoDaddyBBQ I don't see Orange listed. By some chance would that be the Citrus wood?
Love your tips and tricks! . The only thing I've ever disagreed with was putting the wood far under the coals to smother rather than on top . I just didn't think it made a difference . I'm happy to say I finally tried your method rather then just writing the tip off. You're on to something, I still got a great smoke on the ribbs, and I didn't have a huge plume of white smoke for the first 15 mins .
Yes, do it the way that you are pleased with final results. It does not matter so long as you're having fun and spreading love.
If you're curious as to the why and the science, you can listen to my explanation in Science of Smoke video shot at Patty's Woodshed
A chunk of Pecan with 2 chunks of Cherry is a great combo for anything! 💨💨💨
Yup, winning combo!
@@SlapYoDaddyBBQ Harry, is it possible to get ahold of you about an idea (invention) that I have that pertains to barbecue. You would be the perfect person, with all your experience, to give me the most valuable opinion and advice....
@@madswinebbq send me an email harsoo@yahoo.com
Great video!! I'm excited to follow you after meeting you at Vidcon!! 💖💖 I'll let you know when I come back down to SoCal and we can do the van BBQ collab ☺
Great meeting you Tootsie. I sub your channel. I also fly across the country to do collabs. I've not done a collab with the van community and my viewers may be interested to see one. Here are a few cooking collabs
Baby Back Maniac 2018 - th-cam.com/video/p3xLGPz6zVA/w-d-xo.html
T-Roy Cooks - th-cam.com/video/7o9r7e5NXX8/w-d-xo.html
Ballistic BBQ 2018 - th-cam.com/video/1m2VIPk96-I/w-d-xo.html
Mike’s Masterclass Feb 5, 2019 - th-cam.com/video/KVw_rDrN8BY/w-d-xo.html
Strictly Dumpling Feb 5, 2019 - th-cam.com/video/2ABZjbKk_P0/w-d-xo.html
T-Roy Austin 1 - th-cam.com/video/vTTJWixNN6Q/w-d-xo.html
T-Roy Austin 2 - th-cam.com/video/y9r0cTylQNM/w-d-xo.html
T-Roy Austin 3 - th-cam.com/video/fs4ArGNJJ-g/w-d-xo.html
Franklin BBQ - th-cam.com/video/W7kh9P9V3UM/w-d-xo.html
Franklin Pits - th-cam.com/video/ebCGuEZPCOE/w-d-xo.html
BBM Ballistic T-Roy - th-cam.com/video/41lrdUeQIgM/w-d-xo.html
T-Roy Crawfish - th-cam.com/video/giM5OOmVHdU/w-d-xo.html
Never knew we soak chips I usually use chips for cold smoking interesting learned something new
Hey Jay, thanks for stopping by.
Just watched along with Part 1. Great information! I noticed Patty mentioned she had a list of woods and good pairings for those woods. I was wondering if there was a way to get a digital format of that or if they are for these types of events only? I tried looking around on their website and didn't see anything particularly similar to what she was saying in Part 1.
I suggest you call Patty and ask. They are super helpful and friendly folks
I love mixing pecan and cherry with poultry...
Lovely combo!
Peach awesome on chicken n smells good👍
Winning combo!
Mulberry is the best I've ever used, very rare, but if you can find it grab all you can.
Isn't that the one which silkworms eat?
I have not seen one in California.
Harry - Thank you for sharing - very much appreciated!! Was wondering if you would share what wood combination do you use in rib competitions?
I use wood from Patty's store 3 hickory + 3 apple (or 3 pecan + 3 cherry).
Competition Ribs - th-cam.com/video/JIdEeZ7x094/w-d-xo.html
Coaching Ribs - th-cam.com/video/Ld1A_dPwsw8/w-d-xo.html
Livermore Ribs - th-cam.com/video/ua1LQ9DSgOI/w-d-xo.html
Harry Grill Ribs - th-cam.com/video/XcIZ2AW4Smo/w-d-xo.html
Jenga Ribs - th-cam.com/video/glYiEZuJAhM/w-d-xo.html
Rib Crown - th-cam.com/video/ikopYdDtcoA/w-d-xo.html
Part 2 Life Skills - th-cam.com/video/AwDa2aG6ERo/w-d-xo.html
Keanu Redo - th-cam.com/video/8k71AWdu2Vc/w-d-xo.html
Flambe Ribs - th-cam.com/video/od9Fp9ZrZ7s/w-d-xo.html
Beef Shortribs Texas - th-cam.com/video/kXsBusECZIc/w-d-xo.html
Beef Shortribs Butter Cola - th-cam.com/video/QHiJpMH1SSQ/w-d-xo.html
Harry Soo thank you so much! Will be doing a test cook on baby backs as that is what my October competition will be using.
I wonder what the “shelf life” is on Patty’s wood sized “Chuncks” that would be stored in her burlap bags.
I find 14% moisture is the best indicator of good smoking wood! It's not the age or shelf life. Some wood is too "green" and some are too "dry/old"
Harry Soo,,,,, I need your expertise buddy!!! Is it quicker to smoke a Pork but in the pan or without?!
I got 95 pounds to smoke . I’m also going 300 degrees
Fastest on grate as pan slows cooking
Would she be willing to share that sheet with the food/wood pairings? Attach it as a link to this video? Thanks!
yes, she has done so
thewoodshedoc.com/cooking-wood
Good morning Mr. Soo,
I have a ? about vents on a grill. Does it burn hotter with the upper and lower fully open or fully closed?I understand there are adjustments from fully open to fully closed.I'm trying to regulate the grill temp. on my Traeger grill.Just can't seem to get it right. Traeger temp. indicator (electronic)never match's with an external thermometer. Please help with any advice.
Thank You
Charlie Mutter
the upper vent has more control because it can control the drafting (sucking in air) but in general use both, more air on the bottom of a verticle will keep the fire burning evenly. I always go by the grate temperature and never the lid temp as the lid is 25 degrees or hotter during the early parts of the cook. its hottest under the vent. offsets under the stack and away from the firebox is the hottest driest heat making the area where food cooks the fastest., more moist and hot near the box. rotate your grates or meat occasion to prevent uneven cooking and burning.
Thank You Mr. Jay for the quick response, I have placed an external temp. probe about 2" above grill grate.and the Traeger temp indicator never aligns with the grill probe.
I think Ryan answered your question and I agree that grate temp is important. Just adjust your pellet cooker temp until you get the grate temp you need. Good luck.
Thanks for responding to Charlie's question. I agree with you. I will have a video soon on how to calibrate your pellet cooker as I just replaced my 10 year old Daniel Boone with a new Jim Bowie.