Front Loading
Front and rear flue option
Interior Light
Unique Air Flow System delivers an even temperature throughout the cabinet.
Rotisserie: This Southern Pride feature provides self-basting of the product to enhance its flavour and texture. In conjunction with the convection system, the rotisserie eliminates your need to turn the product while it cooks. The food racks are specially designed for quick removal and easy cleaning. Foot Controlled Rotisserie Switch included.
304 Stainless Steel, Double Wall Insulated Construction.
Fully Automatic: Southern Pride wood burning barbecue pits eliminate all the guesswork in barbecuing. There’s no need for constant attention, no need to even turn the meat while it’s cooking. Southern Pride is fully automatic.
Thermostatic Control: Precise thermostatic control maintains a constant pit temperature and provides for day-to-day product consistency. This eliminates the need for training skilled employees to barbecue, saving countless pounds in a restaurant’s two most expensive factors: food cost and labour.
C.E. Approved

Width: 844cm
Depth: 2311cm
Height: 1979m
Weight: 1750lbs
Temp (F): 140-325
Food Racks: 20-18″x22″
Electrical: 120V AC 60htz, 1 Phase, 15amp, NEMA 5-15 Plug
Gas: Natural or LP, 1/2″ NPT Line Min
Air Circulation: 1 low velocity convection fans
Firebox Capacity: 1-3 Logs, 4-6″ diam, 12-14″ long


St. Louis Ribs (2.75 lb): 80 total/132 lbs total with 12 Rib Racks: 120 total/330 lbs total
Spare Ribs (3.5 lb): 60 total
Pork Butts (8-10 lb): 85 total
Beef Brisket (12 lb): 36 total
Turkeys, Hams, Shoulders, Prime Rib (12-14 lb): 54 total
Whole Chickens (3 lb): 108 total
These are approximate cooking capacities. Capacities will vary based on product specifications and loading method.

VSP Vent Hood System: Custom vent hood that bolts directly to the smoker and gets ducted out of the building.
Smoke Extractor: Smoke evacuation system which activates automatically when the meat doors are opened, used in conjunction with an exhaust fan, (not supplied by Southern Pride) to evacuate the oven of smoke prior to opening the meat doors. Reduces heat and smoke emitting into the face of the operator and into the room.
Reverse Firebox (Mirror Image Unit)
Optional Stainless Steel Interior
Optional Digital Roast and Hold Control: allows you to set the cook time and temp and then add a hold cycle which lowers the temperature to hold the food till you are ready.
18″ x 22″ Nickel Chrome Plated Rib Rack
18″ x 22″ Stainless Steel Rib Rack
Through the Wall Insulation Kit: Used to put between the oven and the wall when installing the oven directly through a wall.
Delivery Casters: Metal casters on short legs that are used to ship the oven so they can be loaded and unloaded easier.
European Voltage Conversion (220 volt, 50 cycle, 1 phase)
Working Height Locking Casters: Heavy duty locking casters that allow the oven to be moved.
Stainless Steel Trim Kit: Used to trim over the insulation and to fill the gap of a through the wall installation.
Trailer Options
Mobile Smoke Evacuation System: Consists of a greenheck exhaust fan, smoke extractor, and smoke extractor extension with clean-out
Caster Jack
LP Tank Assembly Complete
Mobile Hold Down Clips for Racks and Hangers