I've been smoking the old fashioned way for a few years. Just bought a DH-65 Southern pride on Ebay. What an incredible unit. I paid $1000. I had to clean it good and hammer out a few dents.
If you are not familiar with these you should be. It is a fully electric unit "set it and forget it".....but wait you say...It cant make real BBQ because it has a "steam pan" and steams the meat...and it does not make a smoke ring.....you're right until I modified it.
The unit has 3 electric coils. One for convection heat, one for smoke and one that boils a big pan of water.
The SC-200 is considered a "Smoker Cooker" the DH in DH-65 stands for "Dinner House". The SC unit works like any other electric smoker other than it has perfect electronic programming control. The SC and the DH are the same unit less steam pan.
The DH has the same basic controller but the programming is different. If you add a switch to the proper leads in the unit you can shut off the steam pan and it works just like a sc200. Now I have the best of every world.
In the normal steam pan mode you can make ribs or BBQ chicken that will blow away a crowd. I say the masses like the ribs and chicken that come out of dh-65 better than most competition meats products. They may not have the smoke ring and the perfect chicken skin, but many have told me after eating the product that comes out of this unit, they will never be happy with restaurant ribs or chicken ever again. Anyone who competes knows that BBQ that competition BBQ does not always please the masses.
After strategically placing a simple toggle switch, I can shut off the steam and make dry smoke and have convection heating to make bacon or other semi low temp smoked products. 140° is the minimum. Because the unit is so easy to almost sterilize, the clean smoke flavor is hard to beat anywhere.
Bacon is in the brine now. If you are interested in trading stories feel free to post away.
If you are not familiar with these you should be. It is a fully electric unit "set it and forget it".....but wait you say...It cant make real BBQ because it has a "steam pan" and steams the meat...and it does not make a smoke ring.....you're right until I modified it.
The unit has 3 electric coils. One for convection heat, one for smoke and one that boils a big pan of water.
The SC-200 is considered a "Smoker Cooker" the DH in DH-65 stands for "Dinner House". The SC unit works like any other electric smoker other than it has perfect electronic programming control. The SC and the DH are the same unit less steam pan.
The DH has the same basic controller but the programming is different. If you add a switch to the proper leads in the unit you can shut off the steam pan and it works just like a sc200. Now I have the best of every world.
In the normal steam pan mode you can make ribs or BBQ chicken that will blow away a crowd. I say the masses like the ribs and chicken that come out of dh-65 better than most competition meats products. They may not have the smoke ring and the perfect chicken skin, but many have told me after eating the product that comes out of this unit, they will never be happy with restaurant ribs or chicken ever again. Anyone who competes knows that BBQ that competition BBQ does not always please the masses.
After strategically placing a simple toggle switch, I can shut off the steam and make dry smoke and have convection heating to make bacon or other semi low temp smoked products. 140° is the minimum. Because the unit is so easy to almost sterilize, the clean smoke flavor is hard to beat anywhere.
Bacon is in the brine now. If you are interested in trading stories feel free to post away.
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