Southern Pride BBQ Pits and Smokers provide authentic flavored BBQ without the labor of maintaining an open pit. The rotisserie system ensures the product is continuously basted to produce a tender and juicy BBQ creation.
Пікірлер: 32
@MKyles7 жыл бұрын
Gas, electric.... doesn't matter it's only a heat source so why cry about it and down talk.. Seems like people who don't have what you have but want it are always the negative ones. Heat is heat. Long as there's smoke in the picture.
@PoliticalSmackdown7 жыл бұрын
i agree 100% the goal here is low and slow. and if you can hold perfect heat every time that is the goal.
@soniasmith78603 жыл бұрын
The SECRET is out and I love it!
@shannontorres6069 Жыл бұрын
Hello please tell me what brand plastic shaker bottle she is using Seasoning the ribs what brand model and where I can buy one thank you
@MrBERLIN12158 жыл бұрын
the best pits there is
@politicalsmackdown56107 жыл бұрын
wish i could afford one of these
@lailyafg90469 жыл бұрын
Where can I buy IT ?
@sirlatinlingo94519 жыл бұрын
I won't knock the equipment but I have to agree with Frank & Dustin. Can you prep your food, stoke the fire, maintain the right temperature, etc. all the while babying it from start to finish? That's all the fun in BBQ'ing. Electric & BBQ is an oxymoron.
@PoliticalSmackdown7 жыл бұрын
it is one thing to Barbecue I do it all the time but if you Sell Barbecue you need to automate the process or you will die trying to produce product. brisker takes 10 hours to make so you load up at night no other way to do it..
@sirlatinlingo94517 жыл бұрын
I live in a Texas where many of us who cook and sell BBQ everyday are still living while running stick burners. You don't have to automate BBQ to put out a great product. You can roam all 4 corners and anywhere in central Texas and find the absolute best BBQ all cooked on stick burners.
@PoliticalSmackdown7 жыл бұрын
well aware i own 2 of them
@dwightmurray97632 жыл бұрын
There’s a place for this I retired from the post office bought one these on a trailer. I catered for 12yr I made more money in 12 years than I did working for 32 years at the Post Office……one man operation
@keithgreen70905 жыл бұрын
I'd just like the tech department to call me back. We own two, purchased one in 2017. Got questions!
@jaredrobertson5 жыл бұрын
Keith, if you haven’t already, please fill out a service inquiry here; www.southernpride.com/service-inquiry or call our technical support line at (800) 437-2679. Thank you
@GypsieT177 жыл бұрын
That's called slow cooking!! Somthing we do with with hot pot on the gas piolet light lol
@jimmclennan49507 жыл бұрын
Ive built at least 15 pits in my life, finally wore my ass out after 35 years. Switching to sopride is the bwat samn thing that ever happened to me. They can say what they want, its the most consistent low and slow you can get, and its damn good food that comes from it. Dont let um bullshit ya, its as good as theres, ya just gotta get used to them and add a little more wood, its that samn simple, when they get old enough and dont have the help they need, theyll switch, ask blacks bbq , they use um, and say they finish with there other pits. Ha! Why,
@christophercomer25448 жыл бұрын
Southern Pride smokers are so damned expensive ... I will stick with my 1000gallon tank smoker, where I have no problem turning out 40 -50 racks at a time , and never a complaint ..
@christopherwoods35 жыл бұрын
I've made $millions$ with mine, I'm just saying
@MrMoesheet4 жыл бұрын
For real?
@TankyFrank10 жыл бұрын
if you plug it in, its a oven not a smoker and your cheating lol
@joelee891710 жыл бұрын
I'm with you. Gas cookers have NOTHING to do with barbecue. Not even the same flavor or texture.
@HawgBoss8310 жыл бұрын
First off, an oven doesn't produce smoke which gives much of the flavor. Secondly, find me a BBQ restaurant that doesn't have a smoker like this and has a pitmaster who works the pit overnight maintaining temp....gonna be hard to find. These guys produce an incredible product.
@TankyFrank10 жыл бұрын
But its not original, not the natural way, and actually I do know of restaurants that get there at around 3am and open at 12
@kevin.mccormick9 жыл бұрын
Keith McGeorge Franklin's BBQ
@dss8503_9 жыл бұрын
Agreed, most of the fun is actually doing the work and keeping the fire going yourself. Not just setting it and going to bed for 14 hours to come back and take it out of the "oven".
@ulyssesnorth684311 жыл бұрын
Better food exists up north. Best chefs.
@Don-qb1vi7 жыл бұрын
Too expensive for this crap. I could build one for 5 grand