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Southern Pride Smoker SC-200
I have my smoker from my closed restaurant on EBAY if anyone is interested. It starts at 2,099 and bids from there. Let me know if you are interested. I can answer any questions! Thanks! http://www.ebay.com/itm/southern-pride-smoker-sc-200-/161993045643?ssPageName=STRK:MESE:IT eBay item...- subotai
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- Forum: Classified Ads
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Southern Pride SC-200 Digital Smoker For Sale $2,499 Charlotte NC Area
Southern Pride SC-200 Digital Smoker For Sale $2,499 Charlotte NC Area. This is a great smoker used in our restaurant, never let us down. You can fit 3 cases of pork butts, or briskets. Great for smoking chicken and vegetables too. If you are starting a bbq place or want to get professional...- subotai
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- Replies: 2
- Forum: Classified Ads
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- subotai
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- Album: Southern Pride SC-200 Digital Smoker For Sale $2,499 Charlotte NC Area
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SMOKER CLEANING
I own and manage a Local Smokehouse here in Charlotte, North Carolina. Since we are visited by the local Mecklenburg County Health Department every 3 months or so we clean the inside, and outside EVERY DAY!. Procedure as follows: We use a Southern Pride SC-200 and take out the racks, the side...- subotai
- Post #113
- Forum: General Discussion
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- subotai
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- Album: SMOKER CLEANING
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SMOKER CLEANING
- subotai
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Brisket Stall
Lets see a pic of the 20 pounder...most of the butts we get are averaging 8lbs - 13 on the high side. They are usually packed 8 to a case, doubled up in cryovac bags. This means the case weighs between 60-85 lbs. Butts that size are gonna take longer to smoke too...obviously. - happy smoking! -
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frozen pork butt
Wouldn't hurt to put a thermometer in your freezer and check the temp. I know that my home freezer on top of the fridge doesn't keep stuff at 0F. More like it fluctuates between 15F-20F which is still cold, just not 0F. At the restaurant my little commercial freezer there inside my walk in... -
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Boneless Pork Butts $.99 lb. @ Cash & Carry Thru 3/24
Butts have come down in the Charlotte, NC area in the past few weeks. Been paying .97 for the past two weeks, $1.03 weeks before that! If only the prices of wings would go down that would be nice. -
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Struggling with chicken
Use a simple spice mix of salt, coarse black pepper and granulated garlic. If you use a brine then there is no need to use a rub since the flavor is already in the meat. Smoke boneless skinless thighs for 1:45 Minutes at 255F and check temps, if they aren't done add 15 minutes and check again... -
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My smoker went out briefly, is the meat still ok?
Sounds like temps are off...your meats should be very tender and juicy after 10 hours at 230F. The toughest part of smoking meats is keeping the temps in your smoker accurate. Most smokers are a little finicky here and there, so it pays to work with your smoker a bit and see what it does, that... -
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Help me out with my rib fail
For baby back ribs we use a simple tri-mix of salt, coarse ground pepper and granulated garlic. This simple classic spice mix is just right for ribs to allow the flavors of the sweet meat which has more flavor since its right next to the rib bone and the smoke you are using. Apply the... -
Help me out with my rib fail
- subotai
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So for the fisrt smoke on the new pit I choose Brisket. With Q-View....
Pretty sure you can't get any better than that. Looks like it was a good smoke...I'm guessing it took about a case and a half of beer to smoke all that -
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Pork question of the day.....
Out of the cryovac and on with the Rub with spices and sugar, no mustard here. Fat side up into the smoker. Pull the fat cap off and we take out a majority of the fat, about 90% when preparing for the regular store. If a regular asks us or if its for us, then we keep most of the fat and... -
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- subotai
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Baby Back Ribs question
Ribs look good to me! Smoke ribs one day, cool and reheat? No problem here, as long as the cooling and reheating is done within proper time limits. We often will smoke ribs for the day, and then keep them hot in our shaminator. IF we don't sell out the racks we will cool it down and then cook...
