Southern Pride of Texas
Equipment Reviews & Comparisons
239 articles on smoker care, BBQ tips, industry news, and more.
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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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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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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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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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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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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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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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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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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Church's Texas Chicken Wants Your Catering Contracts — Here's What That Means for Independent Operators
Church's is entering catering with bulk chicken platters. What does this mean for BBQ operators competing for corpora...
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Gas-Assist Beats All-Wood in Commercial Settings, and I'll Tell You Why
Earl breaks down the real cost and labor differences between gas-assist and all-wood smokers for commercial operation...
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What a Dallas Fine Dining Concept Tells Us About Where Commercial Smoking Equipment Is Headed
Punk Noir's approach to smoke in fine dining reveals what operators should demand from equipment built to last decades.
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