Originally Posted by Boshizzle
A Southern Pride would indicate a great surrender, IMO. SP cookers may be great cookers but they pale in comparison to true wood smoked BBQ.
I read it here
After that meal I strolled back to the alley behind the building and walked to the open door of the pit room. Pitmaster Joe Capello was there and greeted us warmly. He showed us the smallish steel pit and the wood pile that was just disorderly enough to know that somebody was actually using it. Joe didn't explain much about their smoking process, but did fill us in on some history of the Bar-E Ranch that was owned by the family that started City Market (the sign above City Market reads "Bar-E Barbeque & Sausage"). The ranch still exists north of town, but the briskets aren't from the cattle at the ranch any longer. As I turned to leave I noticed a stainless steel Southern Pride rotisserie smoker in the corner. I tried to hide my disdain when asking Joe why it was there hoping that it was just a joke, but Joe said they had to crank it up during busy weekends to keep up with demand. The smoker felt cold and hadn't been fired up recently enough to cook the meat I ate on this day, but the fact that a recognized pillar of Texas barbecue tradition uses it at all is alarming.
XL BGE (#2) & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles