Southern Pride of Texas
BBQ Tips & Techniques
18 articles on smoker care, BBQ tips, industry news, and more.
Smoking at Altitude: What Changes Above 5,000 Feet and How to Adjust
High-altitude smoking demands real adjustments to time, temp, and moisture. Here's what mountain operators actually n...
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Running 50 Briskets Without Losing Your Mind (or Your Margins)
How to maintain temp consistency across high-volume brisket cooks — zone management, rotation timing, and the equipme...
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Running Briskets All Night Without Running Yourself Ragged
Practical strategies for managing 12-hour overnight cooks in commercial rotisserie smokers — from load planning to 3A...
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Running 50 Briskets Without Losing Your Mind (or Your Temp Curve)
How to maintain consistent temperature across high-volume cooks when every rack matters and recovery time is everything.
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Altitude Will Humble You: What Mountain Operators Need to Know About Smoke and Thin Air
How elevation changes smoking temps, cook times, and moisture loss — practical adjustments from 30 years of working w...
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Running 400 Plates Off-Site: What I Learned About Production Planning the Hard Way
Production math, transport temps, and timing strategies for large-scale catering with smoked meats. From a guy who's ...
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Running 50 Briskets at Once Without Losing Your Mind (Or Your Temps)
How to maintain consistent temperatures across large-volume cooks. Real techniques from decades of service calls and ...
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What 300-Person Events Actually Require: Production Math and the Transport Problems Nobody Warns You About
Production planning and transport logistics for large-scale smoked meat catering. Real numbers, timing sequences, and...
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What 5,000 Feet Does to Your Cook Times (And How to Stop Fighting Your Smoker)
Altitude changes everything about commercial smoking. Here's how mountain operators adjust temps, times, and expectat...
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Marcus Samuelsson's Stadium Burger Concept: What High-Volume Venue Operators Can Learn
Chef Marcus Samuelsson's 2027 NYC soccer stadium restaurant reveals smart lessons about equipment choices for high-vo...
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Low and Slow vs Hot and Fast: What Actually Happens Inside Your Smoker
A 22-year service tech breaks down the science behind cooking methods and why your equipment choice matters more than...
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What I've Learned Running Overnight Cooks on a Commercial Rotisserie — And What Nearly Went Wrong
Practical strategies for managing 12-hour overnight cooks on commercial rotisserie smokers, from temp monitoring to r...
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