Adding more chips to a Southern Pride SC200

chachahutbbq · Posted: Jun 20 2013 Post subject: Adding more chips to a Southern Pride SC200

Going to be helping out someone running an SC200 who def needs some Q help. Product is a bit hit or miss. I think much is due to the chip box limitation for smoke. I generally want at least 5 - 6 hours of good smoke on pork or brisket. It appears the SC200 will not provide that. Or perhaps I'm wrong. Have not started playing with it yet so not sure exactly how well it works. (My background is in vaults & stick burners)

So - for those with experience on SP SC200s - can the chip box be reloaded? Other than chip soaking - any tricks for extending the time of available smoke? He cannot trade it out for a stick burner given his kitchen set up.

All help appreciated.
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cheers,
Frank Davis

Bushwick Grill Club

qfanatic01 · Posted: Jun 20 2013 Post subject:

There are a couple of things you can do. You can add another chip box element, contact Southern Pride, or you can refill the tray every hour or so. Not enough smoke is the short fall of a chip smoker. You can also put a cap on the chimney and keep the smoke in the cabinet. I had one for a short time. I also put a sheet pan with a full 4" pan of water on the top shelf to increase the moister in the box and keep the top rack from having the fan blowing directly on the meat. Seemed to help equalize the temps as well. Kind of a jerky maker I thought. I have 5 SP stick burners and am very happy with those. I don't know what your foot print is but I would consider a J&R little red smoke house if possible. Small NSF vertical stick burner not that much bigger than that SP.
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The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.

chachahutbbq · Posted: Jun 20 2013 Post subject:

Thanks Qfanatic - Having had a quick look & some research I had that suspicion about the SP. He does not have the kitchen clearance for a stick burner - NYC fire codes - or the budget. Thinking I might try to push him toward a Cookshack FEC120. He's mentioned a friend's place is using a CTO so that might also be an option.
_________________
cheers,
Frank Davis

Bushwick Grill Club

lantern · Posted: Jun 20 2013 Post subject:

If they are a little green then the fec 120 is definitely a winning option. The things just pump out good product.

qfanatic01 · Posted: Jun 21 2013 Post subject:

I think you'll find a chip burner is a chip burner and you will just have to be clever to find ways to get better results. Did you check the spec on the little red smoke house? They are pretty small. Don't buy anything new.
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The lessons are in the customer's criticism. They aren't always right. The rewards are their satisfaction.

chachahutbbq · Posted: Jun 21 2013 Post subject:

Stephen · Joined: 09 May 2013 Posts: 3

I've got a DH65, which is basically your unit with pan of water that is heated to make steam.

I've had lots of problems getting a smoke ring and smoky flavor. Currently going nuts trying to find ways to either turn the steam pan off or get more smoke from the chips or something.

If you get any results I'd love to hear.

Poppa's PTL Club · Posted: Jul 17 2013 Post subject:

Not a problem whatsoever, just takes a litle more expense and effort. Buy a second chip box and replace the box with the other one with fresh chips every hour. Easy peasy
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