Southern Pride of Texas
BBQ Tips & Techniques
42 articles on smoker care, BBQ tips, industry news, and more.
Getting Real Bark on Commercial Volume: What Actually Works at Scale
Rub ratios, wrap timing, and surface management for pitmasters running high-volume cooks. No backyard shortcuts.
Read Article →
Why Your Choice Between Low-and-Slow and Hot-and-Fast Is Really a Labor Cost Decision
Breaking down the real operational math behind cooking method selection for commercial BBQ—yield, labor, throughput, ...
Read Article →
Stick Burners vs Gas-Assist Units: What Fire Management Actually Looks Like at Commercial Volume
Real talk on managing fire in offset stick burners versus gas-assist rotisserie smokers when you're running 200+ poun...
Read Article →
Stick Burners vs Gas-Assist: What Fire Management Actually Looks Like When You're Running a Commercial Kitchen
How fire management differs between offset stick burners and gas-assist rotisserie smokers in commercial operations, ...
Read Article →
Dry Heat vs. Moist Heat Smoking: Why Your Cut Selection Should Drive Your Cook Environment
Understanding when to run a dry cabinet versus a moist environment can shift your yield by 3–5%. Here's how to match ...
Read Article →
Dry Heat vs. Moist Heat Smoking: Why the Cut Dictates the Chamber
Understanding when to run a dry chamber versus adding moisture changes everything about how your briskets, ribs, and ...
Read Article →