- Natural or LP gas
- 220,000 BTU (64KW) burner
- 1/2" gas inlet (NPT)
- Supply line pressure
- Natural - 4.5" W.C. min - 10.0" W.C. max (11.2 - 24.9 mbar)
- LP - 11.0" W.C. min - 13.0" W.C. max (27.4 - 32.4 mbar)
Gas Rotisserie
SP-2000
The SP-2000 gas-fired rotisserie smoker is designed for the largest operations still seeking authentic barbecue. Standard equipment includes; stainless steel product racks, a digital cook and hold control mounted on the side of the cabinet, and an additional type K thermocouple and socket to connect an external data logger (not included).
220
Pork Butts
280
St. Louis Ribs
280
Whole Chickens
80
Beef Briskets
Features
Convection Air System
The 220,000 BTU (64KW) burner heats the smoker cabinet and ignites the 2-3 fireplace size logs in the firebox to obtain the desired flavor, aroma, and texture.
The convection fan draws the smoke from the firebox and circulates the smoke throughout the smoker cooking cabinet.
The Subterthermic® front or rear flue increases the smoke flavor of the product, increases the heat efficiency, and reduces the wood usage.
Smoker Interior
The entire smoker interior is stainless steel ensuring easy cleaning and decades of trouble-free use.
The smoker comes standard with (5), 7-tier rack hangers that hold a maximum of (35), 18" x 48" (457 x 1219mm) stainless steel product racks with 3-1/2" (89mm) spacing.
Digital Control Panel
The cook and hold digital thermostat allows for cook temperature selection between 140° to 325°F (60° to 163°C), cook time, and hold temperature.
The rotisserie can be advanced by pressing the up button on the control, or stepping on the rotisserie foot pedal for hands-free operation.
A second thermocouple inside the smoker, with a type K thermocouple socket on the control panel, allows for data logger installation.
Smoker Exterior
The smoker exterior is stainless steel ensuring easy cleaning and decades of trouble-free use.
The convection fan access door allows the convection fan blade to be accessed from the outside of the smoker for easy cleaning to ensure proper airflow and to prevent the convection fan motor from failing.
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Mirror image
Includes firebox and drain on left side; drive system and service bay on right side.
Smoke extractor damper
Activates automatically when the product doors are opened, and used in conjunction with an exhaust fan (not supplied) to evacuate the smoke from the smoker prior to opening the product doors.
Through the wall insulation kit
Used to put between the smoker and the wall when installing the smoker directly through a wall constructed of combustible material.
Through the wall stainless steel trim kit
Covers the gap between the smoker and the wall on all four sides of the smoker. Kit is for one side of building, two kits can be used for interior and exterior of the building.
"Ten briskets or one hundred and ten briskets...it's consistent every time. That's why we use Southern Pride."
Executive Chef, Sweet Baby Ray's Catering
Specifications
Gas Specifications
Electrical Specifications
- 120 volt AC, 60 hertz, 1-phase, 15 amp wiring w/NEMA 5-15P plug
Ventilation Specifications
The smoker must be vented in accordance with the Owner's Manual and the installation must comply with all relevant local and national codes and in a manner acceptable to the authority having jurisdiction.
Smoker Specifications
- Smoker exterior dimensions - 82"w x 127"d x 105"h (2083 x 3226 x 2667mm)
- Smoker weight - 3,330 lbs (1510kg)
Approximate Smoker Capacities
- Pork Butts: 220 pieces (8-10 lbs)(3.6 - 4.5 kg) each
- St. Louis Ribs: 280 pieces (2.75 lbs)(1.2kg) each
- Whole Chicken: 280 pieces (3-4 lbs)(1.4 - 1.8 kg) each
- Beef Brisket: 80 pieces (12-15 lbs)(5.4 - 6.8 kg) each
Capacities will vary based on product specifications and loading method.