Southern Pride of Texas
BBQ Tips & Techniques
62 articles on smoker care, BBQ tips, industry news, and more.
What 22 Years of Service Calls Taught Me About Wood Selection in Commercial Smokers
Oak, hickory, pecan, and fruitwoods compared for commercial BBQ operations. Real guidance on burn rates, flavor profi...
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Why Your Bark Looks Amateur (And the Commercial Fixes That Actually Work)
Rub ratios, wrap timing, and airflow strategies that separate professional bark from backyard results. Built for volu...
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Wood Selection Isn't a Guessing Game — Here's How I Match Species to Protein After 30 Years of Competition
Expert guidance on pairing wood species to proteins for commercial BBQ operations. Real-world experience, not textboo...
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What Raising Cane's LA Expansion Tells Us About Where Commercial Kitchens Are Headed
Raising Cane's flagship push into LA reveals what high-volume operators need from their equipment. Here's what pitmas...
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Running Multiple Proteins at Once Without Wrecking Your Cook Schedule
How to sequence brisket, ribs, chicken, and pork in a commercial smoker without sacrificing quality or losing your mind.
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Rabbit Curry and Springtime Halibut: What These Menu Shifts Mean for Your Smoke Program
Seasonal proteins like rabbit and halibut are hitting menus. Here's how commercial pitmasters should approach smoking...
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Wood Selection for Commercial Pitmasters: What Actually Matters and What Doesn't
22 years of service calls taught me which wood pairings work commercially—and which trendy advice falls apart at prod...
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Business Dining Is Keeping Smart Operators Alive Right Now
Corporate catering and business dining are outpacing consumer traffic. Here's how to position your operation to captu...
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Building Bark That Survives the Hold Box: Rubs, Wrap Timing, and the Math That Actually Matters
Commercial bark development requires different timing and techniques than backyard cooking. Here's what works at volu...
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Overnight Cooks on a Commercial Rotisserie: What Actually Works at 2 AM
Practical strategies for managing 12-hour overnight cooks in commercial rotisserie smokers — from fuel planning to re...
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Chili's, Lizzo, and the Ribs You're Competing Against: What This Jingle Means for Commercial BBQ
Chili's new Lizzo partnership puts baby back ribs in the spotlight. Here's what it means for operators running real s...
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What I Actually Saw at the National Restaurant Show That Matters for Commercial BBQ
Five trends from the NRA Show that will hit your smoker operation—and which ones are worth your equipment budget.
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