Southern Pride of Texas

Equipment Reviews & Comparisons

242 articles on smoker care, BBQ tips, industry news, and more.

Professional chef arranging grilled chicken at outdoor food event.
July 05, 2026
SPK-500 vs SPK-700: Real Talk on Sizing Your First (or Next) Southern Pride
Comparing the SPK-500 and SPK-700 for commercial operators. Capacity, efficiency, and the volume math that actually m...
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Chef grilling meat with spectacular flames in a modern kitchen setup.
July 05, 2026
Your First Commercial Grill Setup: What 18 Years of BBQ Math Taught Me About Getting Started Right
Practical guidance for first-time commercial grilling operators on equipment selection, yield math, and avoiding cost...
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Juicy grilled chicken halves on a cooling rack, garnished with sliced lemon and red onions.
July 05, 2026
Why 1.5-Pound Chicken Quarters Changed My Catering Math
Bigger chicken quarters mean rethinking cook times, rack spacing, and per-head yields. Here's what actually matters f...
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Unrecognizable man with tongs turning over tasty cut potatoes on metal grate while cooking on modern hot barbecue grill machine
July 04, 2026
That 60-Litre Oil Tank Smoker Your Cousin Built? Here's Why It Won't Scale
Commercial operators can't run a business on DIY oil drum smokers. Real talk on why homemade builds fail at volume an...
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Barbecue cooking with foil-wrapped food over charcoal flames showing flying sparks and intense heat.
July 04, 2026
SPK-500 vs SPK-700: Making the Right Call for Your Kitchen's Actual Volume
A practical breakdown of the SPK-500 and SPK-700 for operators weighing capacity, fuel costs, and real production needs.
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Chef holding seasoned meat with gloves near barbecue pit, cooking outdoors.
July 03, 2026
SP-700 or SPK-700? Here's How to Actually Decide Between Southern Pride's Mid-Size Workhorses
Earl breaks down the real operational differences between the SP-700/M and SPK-700/M for commercial operators trying ...
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Juicy chicken wings sizzling on a charcoal grill, perfect for outdoor barbecues.
July 03, 2026
Spatchcocked Chicken on the ProQ Excel: What I Learned After 200+ Birds
Practical techniques for spatchcocked chicken on the ProQ Excel, including setup, timing, and why this method changed...
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A campfire with flames and a stainless steel mug, perfect for outdoor adventures.
July 03, 2026
I've Cooked on All Three Brands — Here's Why I Keep Coming Back to Southern Pride
Real talk on Southern Pride, Ole Hickory, and Cookshack rotisserie smokers from an operator who's run all three in co...
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A smiling chef in an apron stands at a buffet table with pastries, creating a welcoming atmosphere.
July 02, 2026
SL-100 vs SL-270: Which Southern Pride Fits Your Catering Math
A real breakdown of capacity, fuel costs, and ROI timelines for caterers choosing between Southern Pride's SL-100 and...
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Delicious assortment of skewers grilling on an open flame grill inside a kitchen, perfect for barbecue enthusiasts.
July 02, 2026
What the Top 500 Rankings Actually Tell You About Smoker Decisions at Scale
Earl breaks down what chains ranked 51–100 get right about commercial smoker equipment—and where operators make expen...
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Delicious shashlik skewers being prepared in a professional kitchen setting.
July 02, 2026
What the Sun Holdings Popeyes Sell-Off Tells You About Equipment Decisions
A major franchisee's bankruptcy reveals hard lessons about capital equipment strategy that every commercial operator ...
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Sizzling tomahawk steak grilling over flame for a delicious barbecue experience.
July 01, 2026
Cotton Patch Cafe's New Ownership and What It Signals for Regional Restaurant Equipment Decisions
Local Favorite Restaurants acquires Cotton Patch Cafe. Here's what this consolidation means for commercial kitchen an...
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