Part 1 - BBQ Smoking Wood Guide How-To Pick Woodshed Patty Sharpe Harry Soo SlapYoDaddyBBQ.com
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- #HarrySoo #SlapYoDaddyBBQ #SmokingWood
PART 1 - Wood expert and owner of The Woodshed Orange County Patty Sharpe shows how to pair wood with meats. Woodshed is the premier supplier of cooking wood in SoCal. Click “SHOW MORE” for links and info. See Science of Smoking wood • Part 2 - Science of Sm...
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
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This was a practical example of "spreading BBQ love" by Mr. Harry Soo. Great video sir.
Thanks. Another smoking wood science video this Thursday
King of BBQ education, Harry Soo
Glad the info was helpful!
Patty and her Staff are great. They're patient and friendly. Love the Woodshed!
Best wood supply shop in all of California!
Harry is the master, he keeps it simple, straight forward, and spreads BBQ love wherever he goes. I've taken the class and watched the TH-cam videos and simply put Harry will make you a better BBQ cook. Competition or backyard, he teaches you the basics and to think out of the box.
Thanks Paul. Drop by for my other wood smoke science video posting Thursday
Awesome video, I called not realizing it was after hours, not sure if it was Patty I talked to but she was super super friendly, I explained I’m just getting into smoking. She recommended a few types of wood, ordered that night, it shipped the next day and I had it the day after. Customer for life just for that.
Patty is a sweetheart and is super kind and helpful
I'm from Fresno, born and raised. It's not surprising they get most of their wood from my home town. I'm new to the smoke game and I'm having a lot of fun learning and cooking.👍🏾
Very cool! You don't have to drive far to get smoking wood!
@@SlapYoDaddyBBQ I don't live there anymore. I'm in Vegas for the last 20 years. Thanks to you I found a place to buy post oak for Texas-style brisket. It turned out great.
@@DoubleDEnt Viva La Vegas. Enjoyed the couple of places I ate at in Vegas
Jessie Rae Vegas - th-cam.com/video/t3aa9qldZ8o/w-d-xo.html
Rollin Smoke Vegas - th-cam.com/video/J8iBlI2MC0M/w-d-xo.html
I was buying my wood from the Woodshed about 3 yrs prior to Mike passing away. My go to wood for poultry is and will always be orange wood.
Good to meet someone who knew Mike as I never met him. I will have to try orange wood on chicken
@@SlapYoDaddyBBQ Give the orange wood a try and let me know what you think of it. You'll be pleasantly surprised at what it does for any kind of poultry especially if you use a brine.
@@mikeroller2909 I bought Citrus wood at the Woodshed. Do you think it may be Orange wood? I bought a big bag and am starting to wonder if that was a good choice since I don't see much recommendation for grilling with it. Thanks for your feedback!
BBQ respect is strong
Patty and the Woodshed are the best!
Awesome people!
Stopped by the woodshed today because of this video thanks for all the info
Say hello to Patty, my wood sponsor, for me. I think they like my Hawaii plate lunches also - th-cam.com/video/PLlLUk0vlHI/w-d-xo.html
Hello & thanks Mr Soo, at least I know where to get BBQ wood if I need a lot. I just became aware of BBQ pellets from the Mad BBQ Scientist. Now I supplied myself with top level pellets. For log, Chuck, or chips for BBQing I am quit failure. I have studied but as yet not put into practice. I am easing into the art of BBQing. I have a culinary degree and know all cooking is an art. ✌🖖
Rome was not built in one day so begin the journey and make it a lifelong travel of learning. The more I learn about cooking, cultures, and tradition, the more I realize how little I know.
Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go - Anthony Bourdain (June 25, 1956 - eternity)
Shes right on about alder wood... knows her woods!!
She is the pro when it comes to wood. Her wood store is a sight to behold!
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
Just order some Peach for my chicken and Post Oak for Brisket I'll be doing. Thanks Harry for spreading the BBQ Love!
Fritz Wilger I did a brisket with a post oak a few weeks ago those chunks burned very long the brisket turned out amazing
You're very welcome. Drop by for my other wood smoke science video posting Thursday
@@devong4006 How many chucks did you use? They seem a bit larger than what Weber sells.
Fritz Wilger they were a lot larger then I usually use I used 2 for my whole cook you can tell there getting nothing but premium wood
Harry is a good person. That’s cool that he made lunch for them. Also, I love how this vid was kind of all over the place. Just like Harry himself 😂
Welcome to my MMA style of cooking where you get BJJ, boxing, wrestling, Karate, Krav Maga in one video!
I love in the LA area and have been struggling to find a local vendor for post oak, for my brIsket cooks. Thank you for introducing me to a local vendor! I'll be picking some up this week.
Can't go wrong with Patty's woods
Southbay Firewood BBQ and Charcoal
Thx, I recently ordered some Wood from Patty , and I can say from my own experience , she is very professional 👍
Say hello to Patty and her crew!
well I know very well the difference is in the details. Paying attention to the details can make a difference between okay barbecue and most delicious barbecue. I appreciate the fact that you were passing on the details of experienced and knowledgeable people
You're very welcome. Drop by for my other wood smoke science video posting Thursday
Great video Harry. Thanks for sharing Patty with us. That looked like a very solid grill for $650!!
If I had room, I would get one of Jac's grills
I'm pleasantly surprised at the price actually but shipping would probably be a killer.
@@valvenator Yep. It would be cheaper to drive there and pick it up and I live in Illinois!
Great video about woods! Thank you for doing this! When she mentioned keawe,, and kalua pork, she brought back a lot of Hawaii memories. Much Aloha to you, and Patty!
Aloha. I have homemade SPAM, Loco Moco, Kalua Pig, Spam Misubi, Lomi Lomi videos coming soon.
Harry Soo Looking forward with great excitement! Thank you and best wishes! Aloha to you and your associates!
Thank you Mr. Soo,
Very informative!
You're welcome. I have another smoking wood science video on Thursday
I would love to see a Guga & Harry collaboration!
Me too. I tried to contact Guga but only crickets. Can your people talk to his people? Pretty please? :-)
Harry, thanks! I love your channel!
Thanks Robert
I ordered some post oak from this place last month they are extremely genuine they even wrote a handwritten thank you card to me
Best wood shop in California
Great video Harry! Very informative. Pecan and post oak blend together very well and are most common here.
Sounds like a winning combination
Awesome video Harry! Pinyon wood is a type of pine that folks use in those little backyard chimineas, basically a tiny, portable, outdoor fireplace. They say it's good because it smells nice and keeps bugs away. I think someone once told me it doesn't burn really hot, so it's not prone to cracking clay chimineas, but I'm not sure that's true.
Thanks for the info.
Great vid Harry! Thanks so much!
Thanks Tom. Part 1 (Pair Wood w Meat) and Part 2 (Lignin) posted. Part 3 and beyond soon. Once I cover the science of wood and smoke, I’ll teach you how to apply the science to various cooking styles, meats, and pits. Cheers, Harry :-)
What an amazing human interest story Harry. Thank you for sharing and spreading the bbq love.
Thanks for stopping by. I am blessed to meet many awesome people who are part of my barbecue family.
I have used Sharpe wood for a while now. Very good company and excellent people. I cant recommend them enough! they have great seasonings too. Thank you harry for sharing the behind the curtain look.
Thanks Phil for stopping by
I love the woodshed , very friendly & knowledgeable staff .
Totally agree. If you like science, I have another smoking wood science video on Thursday
Patty and her Sister (?) NEVER stop smiling at the comps. Woodshed is a great source for smoking wood!
Best wood supply shop in California!
Love coming to the wood shed. Friendly atmosphere and very knowledgeable crew.
Patty and crew are the best
thank you!!!!!!!!!!!!
You're very welcome Tommy!
Thanks Harry. Can you also do a video on how you layout the wood and charcoal when you grill and when you smoke.
Yes you read my mind as I have done Part 1 and 2. More videos are coming
Patty is great! I love the Woodshed.
Give her a shout out for me next time you're there
Will Do!
Great show Harry👍
Thanks for the visit William!
I always go to the woodshed you won’t find another supplier with so many different varieties of wood . Love the woodshed and great video Harry
You're welcome. I have another smoking wood science video on Thursday
Great job Harry. All the food and wood too. Thanks
You're very welcome. Drop by for my other wood smoke science video posting Thursday
BBQ Love!!!
Love back at ya!
Thanks for the video. I've contacted them about shipping out some logs to me here in Louisiana.
Awesome Rick
Great one Harry
Thanks
Interesting vid Harry, but I was hoping you were going to explain the science and reasons why the wood should go in the bottom and coals on top. Anyway, maybe you will in a future video. Thanks for all your help !! 🔥🇬🇧🔥
You're very welcome. Drop by for my other wood smoke science video posting Thursday
Harry Soo coooool!!! You da man!! Incidentally Harry I have been to Kuantan in Malaysia a few times. Loved the food there!
What a cool place!!!
And super friendly awesome people. Go visit if you can! My smoking wood science follow up video posts on Thursday
Awesome video, great opportunity to see some of the behind the scenes work that goes into the love of this hobby. Keep it up!
Thanks for stopping by
Thanks for doing this video. I don't believe that there is enough discussion about the subject of smoking woods. Far to often newbies go straight for the Mesquite because they have heard about it but haven't used it. I was happy she mentioned Alder. I live in Washington state and we use alot of Alder because it's so plentiful and it's so easy to use. Wonderfully mild, hard to over do. And yes, it smokes fish really well. But I use it on anything. Really like the layout of food on the table. Great variety.
You're welcome Victor. I have another smoking wood science video on Thursday
@@SlapYoDaddyBBQ, looking forward to it. Have a great day.
Let me just say. I enjoy your informative videos. I enjoy your passion for the art. It shows through in your vids. You ask the right questions for the important details. Your at a level I'll never reach because of the many irons I have in the fire. You've helped me be better at this particular iron. Many blessings to you my friend.
You're welcome. I have another smoking wood science video on Thursday
This place is 10 min from my house and I had no idea! Thanks for the video and info on those Santa Maria grills 👀
You're very welcome. Drop by for my other wood smoke science video posting Thursday
Another great video!!
You're very welcome. Drop by for my other wood smoke science video posting Thursday
Wow, they seem to put a lot of work into getting their wood just right for their customers. Nicely Done. Thanks for sharing. 😎.
You're very welcome. Drop by for my other wood smoke science video posting Thursday
we always use mesquite for beef,hickory and fruitwood mix,for everything else ..awesome channel
Thanks Kevin
@Lloyd Bonafideyes like it also
@Lloyd Bonafide I find mesquite hard to beat for beef. But I'm bias living all my life in south Texas. Funny thing my cousin same age as me and we grew up together likes oak. Go figure.
Yes same here, I use mesquite for steaks and pecan for chicken/pork and also for smoking sausage. I’m in north Louisiana so I have plenty of hickory and pecan but not so much mesquite.
Guess I’ll have to try some peach wood. Ty for another awesome informative video.
Yes, very helpful and want more wood pairing instruction. I want to hot smoke fish with mild smoke so it doesn’t get bitter, rather the smoke short and finish in the oven... thanks for the helpful vids and introducing us to your BBQ community. Maybe post on Instagram or Facebook when there are SoCal BBQ event that we can come out and eat from the people that cook it best!!!
Please go to cbbqa.org for event dates. Also kcbs.us. SlapYoDaddyBBQ.com
We need that SlapYoDaddy saffron rice recipe!!!
Let me do a Paella on my SmokeFire for you! I love Spanish style rice dishes!
That Guga outro music tho
Thanks Harry great video great info. thanks for sharing..
You're welcome. I have another smoking wood science video on Thursday
Thanks for the great video!
Definitely going to order some wood from Patty's shop. Thanks for sharing.
Say Hi to Patty for me
Awesome Harry as always!! Knew what a lot of the different woods were for but had no outlet for some of them. Great source!!
You're welcome. I have another smoking wood science video on Thursday
Harry can you please do a video on cooking hygiene? I've read the links but a video on all good practices in bbq would be great
Wear gloves, don't cross contaminate, cold food cold and hot food hot 40-140F. Will do a ServSafe video when I have time.
This guy reminds me of hank hills neighbor Kahn
Thanks for stopping by Tyler!
Just went to their site and ordered a small sample bag for my smoker of every type I've never tried.
They take PayPal which made it easy-peasy. ...plus I hit subscribed. Thanks for the great info!
Also, their site has a list of what each wood is best for so I copied and saved it for future reference.
Follow Patty. I do!
Harry, I am loving your videos!
Thanks! Feel free to browse 150 video across 25 Playlists!
thank you!!!!!!!!!! I am in Los Angeles...….
You're very welcome. Drop by for my other wood smoke science video posting Thursday
Thanks for Sharing Harry nice inciteful video, those Santa Maria grills are nice.
You're very welcome. Zac's grills cook very well also.
I'm into jerk pork and chicken. Do they carry pimento? As a sub I use alder with pimento berries on the fire and a cinnamon stick and bay leaves.
Give them a call or better visit them to find out. I'm sure Patty could find what you want or recommend something very similar
I was wondering the same but it's not listed on their site. If you do get in touch please let the rest of us know what they say.
Thanks Harry..Great video as always.
You're very welcome. Please see my smoking wood science video posting Thursday
Thanks Harry this video was both entertaining and informative.
You're very welcome. Drop by for my other wood smoke science video posting Thursday
@@SlapYoDaddyBBQ I'll be there thanks
@Patty, Go Pack!
LOL!
awesome video thanks!
Wood is regional, mild is better for long smokes. I use Post Oak for everything and a little bit of Hickory. You can use fruit wood for pretty much everything as well. I rarely ever use Mesquite but if I did use it I would only use it to grill not for long smokes because I don't want my meat turning bitter which Mesquite is prone to do. Hickory is about the strongest I go for long smokes but I usually mix that with mostly Post Oak. Oak is my go-to in Texas.
Yup I cooked a lot as a poor college student mesquite while at Texas Tech and realized it was too strong for me. My fav is Central Texas style post oak flavors
@@SlapYoDaddyBBQ Mesquite is good for grilling steaks, burgers, and hot dogs but those only stay on my Weber grill for 2 to 5 minutes each side. Thanks for the reply I would love to taste your barbecue 1 day. I seen your video where you went to visit Franklin's. Franklin's is awesome (been there 10ish times) but if you ever come back down here I can show you barbecue places just as good (in my opinion) without the wait. There are about four or five of them in my opinion. I go to them when I'm in a pinch and I don't have the patience to smoke my own.
@@lesgrant7861 sure. I've tried a few places in Austin and you have great BBQ in your city.
www.slapyodaddybbq.com/tag/austin-crawl/
@@harsoo I just read it, I like that list. Since 2012 when that was written there has been a newcomer worthy of note in my opinion. If you ever come back you need to try Kerlin's. It's great 👍👍👍👍👍 and a little outside of Austin there's Snow's in Lexington, and Miller's Smokehouse in Belton. Have a great day my barbecue brother, I enjoyed our conversation. You are very cool, so is Aaron Franklin. As much as you two have accomplished you guys don't have any ego's 🙂
Wow, this really helps with my BBQ process. Thanks Harry. Come to Artesia NM for Smokin On The Pecos. I’ll be rooting for you. It’s in July
You're welcome. I have another smoking wood science video on Thursday
Great video Harry! Always nice to get advice on which woods pair with different meats.
You're welcome Mark. I have another smoking wood science video on Thursday
Love to see the great people involved in BBQ Harry! I wish I had a place like that near me! Would have been interesting to see if she had any plans to produce pellets. Keep sharing the BBQ love!!
Thanks for stopping by Mike. Watch for my smoking wood science episode posting on Thursday
Lmao yep you got wood
never tried peach for pork. I need to try that. I like post oak for beef (maybe with a little pecan)
thewoodshedoc.com/. I have another wood science video on Thursday
👍
You're very welcome. Drop by for my other wood smoke science video posting Thursday
I'm in the LA area too. Been wanting to go to the Woodshed. Need to make a trip soon.
thewoodshedoc.com/
G’day Harry what a lovely lady and she has such a great business, it was interesting about the different types of wood to pair with the meats you are cooking we are lucky down here because a lot of orchards are grown they don’t call it the apple island for nothing but there’s pear ect also grown and when they pull the old trees you can pick it for nothing. We also grow Safron which is a very high standard, one day Harry you will have to organise a trip down to Tasmania because the variety and freshness of our food is known world wide. Great to see you again I love your enthusiasm it’s very contagious, looking forward to your next video kind regards John. PS it the rub that you use your own brand and if so where could I get hold of it to try?
Yes my rubs are in the Amazon link in Description. Would love to do a Tasmania class. You have a beautiful country and I've taught in Perth and Sydney. I'll be in Perth in October
Love that place. Took a few BBQ cooking classes there. How would you incorporate the wood Chunks with Jealous Devil charcoal on the Weber Kettle for smoking? I usually use Kingsford briquettes and light 12 of them. I place the wood Chunks under the unlit charcoal and put the lit ones on top. Should I do the same with J.D?
Here are some tips on how to load wood and charcoal
Setup WSM - th-cam.com/video/dOctn85Y-nk/w-d-xo.html
@@SlapYoDaddyBBQ Thanks, currently I only have the 22 Weber Kettle Grill. Will the WSM setup be the same? I really want to try the J.D charcoal but they say it burns hotter.
So many variations on how to use wood in a barby. Would you do a video, or have you done one already, on the definitive way to burn wood in a barbecue. Cheers.
You read my mind. That is coming Thursday
Would you do a video on Rub recipes. And different techniques on how to achieve balance ? And as many of the variations of spices you could choose from. Even Tang! Lol.
Not sure if you watched my 150+ videos where I make the rubs? Here's an example th-cam.com/video/8k71AWdu2Vc/w-d-xo.html
@@SlapYoDaddyBBQ No i havent ty for the link i will check them out.
Yay finally
You're welcome. I have another smoking wood science video on Thursday
Great video Harry, always enjoy all your videos! I thought they mentioned they sell their Santa Maria Grills but don’t see them in their site, do you just gave to contact them to get info?
Best to call the store and talk to Patty!
Harry Soo will do, thank you very much!
When I went to the Woodshed they recommended Citrus and Almond for grilling over a firepit. Can you comment on those woods for cooking? Thanks
Love orange wood on chicken. Not tried almond
W-O-W this may be my favorite video yet.Well not counting the collaboration videos.i am curious as to what size the pizza cut splits are,those sound good for a Insulated Cabinet Smoker for example.i will check Sharpe's website again.Thanks for the great video,that spread for the wood crew at the end was superb.
Thanks for watching. You can also call Patty to find out more. They are super friendly people
Hey Harry great video. Hope to see you at egg fest next Sunday!
I'll be there with my student John Jiminez. Come by to say hello
@Harry PLEASE check out Texas Varsity BBQ TEAM
PS I live in California
Aloha!
Aloha Omar!
@@SlapYoDaddyBBQ here for your Hawaii edition.
Very helpful, I would like to get a list of what woods others blend together for their smokes on different meats.
I recommend you follow Patty's verbal advice provided in the video. She is an expert
Great video Harry, good to know when I need it they will ship it here to Jersey, hard to find a good wood supplier around here other than the box box stores. Cheers from the Jersey Shore.
Give Patty a try Chris. You won't be dissatisfied! ;-)
Chris Fitzgerald Chris the shipping must be outrageous!
Will have to try peach. Like to do some pork with Apple wood now, but if the expert says peach is a good alternative, will give it a go. Thanks for info Harry
Let me know how the peach pork came out!
@@SlapYoDaddyBBQ will do Harry Soo
Harry, is there a danger using Pecan wood if someone has a nut allergy? To be on the safe side, I haven't used it. I don't want anyone to get sick or die. But I would like to know. I won't even use Pecan rubs.
Best to be safe.
Have you ever considered opening your own bbq joint
Been asked many times. No time as I have a 50-hour a week job building datacenters and overseeing a dozen managers.
@@SlapYoDaddyBBQ so quit and start a chain of bbq joints around the world I'd come work for you. You can pay me with brisket 😂😂😂seriously though I hope one day you do decide to open one I'm pretty sure you'd have lines like franklins. Btw I built a few datacenters here in Australia
Awesome content...
Side note;
If you ever want to video at my house and cook my family BBQ let me know, I'll shoot you my address. Lol
You're very welcome. Drop by for my other wood smoke science video posting Thursday
Bestest ,most usefulest, kick asseyest bbq channel in this solar system.
Get in the injection/brine game hoss. Like this reply if u would buy it from sensei harry
Thanks for stopping by and watching my videos. I'm only at 150 across 25 Playlists and have another 500 videos in my head!
When I put wood under my charcoal it seems to be harder to control temperature. Any suggestions I have a Weber summit with bbq guru.
Try on top to determine what is the problem. I don't use a guru so hard for me to tell. If you watch my Summit videos I have no issues with temps.
In the Central Valley Almond wood is very cheap and available all year round , any idea of flavor?
Fabulous mild smoke great flavor
I'm in Fresno and use almond in my offset. I have no complaints really, burns well and its properly seasoned
Harry i hope one day I see you at the wood shed to shake youre hand
I'll be at San Diego Eggfest Sunday. Come say hello
Harry, there are so many different kinds of Oak - white, red, post.... Does the flavor profile of each really differ much? Personally, I prefer Pecan over Hickory and Peach over Apple but Oak, I haven't experimented with much due to the fact that there are so many kinds of it.
That's why BBQ is so much fun as you never run out of woods to try! :-)
Thanks for the great info, is it a lot cheaper to buy whole logs and cut them up yourself?
Sure . You own an orchard? Spare some wood? :-)
Harry Soo Haha I wish. What I meant was should I buy whole logs from her and split them up? Seems kind of pricey online to buy chunks
@@mandreyka I like wood chunks used with lump charcoal. Good compromise on cost v beneft.
Harry Soo Thanks, I’m local and am going to swing by
Where is the link to purchase some of that wood...👍👍👍
See Description for links or google "the Woodshed Orange County"
Great video👍🏼! I saw what you use to film in Justin’s channel, what is that audio attachment? Do you have the link? Thanks
Here you go
www.amazon.com/shop/influencer-2e55962b