Southern Pride of Texas
BBQ Tips & Techniques
257 articles on smoker care, BBQ tips, industry news, and more.
What the Big Chains Adding Smoked Items Tells Us About Where Commercial BBQ Is Headed
McDonald's, Wendy's, and KFC are chasing smoke flavor. Here's what that means for operators who actually know how to ...
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Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters for Commercial Volume
A working comparison of smoke woods for commercial operators—burn rates, cost per case, flavor profiles, and what I'v...
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That Pink Ring Isn't Magic — But Your Customers Don't Know That
What actually creates a smoke ring, why it matters for commercial operations, and how to produce it consistently acro...
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What 22 Years of Service Calls Taught Me About Smoking at Altitude
Altitude changes everything about cook times and temps. Here's how to adjust your Southern Pride for mountain operati...
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Mother's Day 2024: What the Traffic Spike Actually Means for Your Smoker Schedule
How to prep your commercial smoker operation for Mother's Day crowds without blowing your margins or burning out your...
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What Chili's Chicken Sandwich Surge Tells Us About High-Volume Kitchen Demands
Chili's growth reveals what chain operators already know: volume spikes require equipment that won't flinch. Here's t...
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What Your Smoked Brisket Actually Costs You (And What It Should Cost Your Customers)
Real costing breakdown for commercial BBQ operations: raw product, shrink, labor, fuel, and the margins that keep pit...
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Why Your Bark Isn't Where It Should Be (And What to Do About It)
Commercial bark development depends on rub chemistry, wrap timing, and airflow control. Here's what actually works at...
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Subway's $5 Value Menu Is a Canary in the Coal Mine for Commercial BBQ Operators
What Subway's 15-item value menu tells us about the restaurant industry's cost pressures — and why BBQ operators need...
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Running the Overnight: What Actually Matters During a 12-Hour Rotisserie Cook
Practical guidance for managing overnight cooks in commercial rotisserie smokers — from load planning to the 3 AM tem...
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Running an Overnight Cook Without Babysitting It: What Actually Works on a 12-Hour Rotisserie Session
Earl breaks down how to set up and manage a 12-hour overnight cook on a commercial rotisserie smoker—wood, temps, tim...
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Running 50 Briskets Without Losing Your Mind (Or Your Bark)
How to maintain consistent temps across large loads — airflow, rotation timing, and the mistakes that cost you meat q...
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