Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

View Poll Results: How long should ribs take to smoke on a Southern Pride Gas Smoker?
2 Hours 0 0%
3 Hours 0 0%
4-5 Hours 2 100.00%
6 hours 0 0%
Voters: 2. You may not vote on this poll

Thread Tools
Old 05-10-2020, 10:01 PM   #1
Wandering around with a bag of matchlight, looking for a match.
Join Date: 05-09-20
Location: Folsom, CA
Name/Nickname : JWild
Default Southern Pride SRG-400 problems

Howdy Y'all,

I'm an amateur pitmaster still learning the ropes and in the process of opening a new BBQ restaurant in a few weeks. I got my start smoking on a reverse flow offset stick burner and had success with my product, but my new smoker is this Southern Pride cabinet smoker and its giving me fits.

After looking into how it operates I found that it is essentially a convection oven with a firebox attached. The biggest problem I'm struggling with is the cook times all of my meats, especially ribs. Typically on my traditional offset my ribs would take 4-5 hours at 225, but these ribs on the southern pride are drying out in 3 hours at 225.

Is it as easy as just lowering my temps 25 degrees? I'm worries that if I set the temp too low I won't get any smoke out of my wood. Also, I'm getting huge temp fluctuations when adding wood, upwards of 45 degrees.

If anyone has experience with this specific unit and can give me a few pointers on cook times/temps it would be much appreciated!
JWild is offline   Reply With Quote

Old 05-11-2020, 07:02 AM   #2
Babbling Farker
ModelMaker's Avatar
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA

Wow, armature pitmaster opening a new restaurant in a week?
Maybe it's your wood but something smells funny...
Designer of a custom drum smoker
Customized Aussie gas passer
Turkey fryer
Extremely seasoned hand hammered Wok
Pit Boss-HART BURN Competition BBQ Team
KCBS certified judge

And Your not the boss of me either!!
ModelMaker is offline   Reply With Quote

Thanks from: --->
Old 10-12-2020, 07:13 PM   #3
Wandering around with a bag of matchlight, looking for a match.
Join Date: 10-06-20
Location: Toronto, Ontario
Name/Nickname : Sal

Hey. We’re you able to figure out your the SRG-400? Just picked up mine and I’m trying to work on my briskets, beef ribs and chicken.
babypitmaster is offline   Reply With Quote

Old 10-12-2020, 07:17 PM   #4
Babbling Farker

LYU370's Avatar
Join Date: 05-28-14
Location: Streamwood, IL

Originally Posted by JWild View Post
Typically on my traditional offset my ribs would take 4-5 hours at 225, but these ribs on the southern pride are drying out in 3 hours at 225.
How are you determining that they are done? They sound undercooked to me. Doesn't sound like you're ready to open quite yet.

FEC100 - Big Joe - Saber 500 Gasser

Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!
LYU370 is online now   Reply With Quote


Cabinet, chicken, Fire, logs, pork, pulled pork, ribs, smoker, southern pride, temps, wood

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 09:11 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts