Southern Pride of Texas
Equipment Reviews & Comparisons
250 articles on smoker care, BBQ tips, industry news, and more.
12 Questions I'd Ask Before Dropping $30K on a Commercial Smoker
Earl breaks down the real questions commercial operators need answered before making a major smoker investment. Skip ...
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Why the MLR-150/M Changed How I Think About Mobile Catering Volume
Real-world breakdown of Southern Pride's MLR series for mobile operators chasing volume without sacrificing consistency.
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What the 2024 National Restaurant Show Told Me About Where Commercial Kitchens Are Headed
Five trends from this year's NRA Show that will actually affect your menu, your equipment, and your bottom line over ...
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What I've Learned About Trailer Rigs After 30 Years of Hauling Smokers to Competitions
A practical buyer's guide to trailer-mounted smokers for competition teams and caterers, covering specs that actually...
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SL-100 vs SL-270: Which Cabinet Size Actually Fits Your Catering Business
A direct comparison of Southern Pride's SL-100 and SL-270 cabinet smokers for catering operators weighing capacity, m...
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What Subway's Big Bet and the NRA Show Floor Tell Us About Where Commercial BBQ Is Headed
Consumer trends from the National Restaurant Show reveal why smoked proteins are gaining ground—and what operators sh...
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Eric Dale's Pastry Program Runs on Smoke — And the Right Equipment to Back It
How a Denver pastry chef is using commercial smoking equipment to push dessert boundaries while keeping margins intact.
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What I Actually Saw at Coca-Cola's NRA Booth (And Why It Matters for Your Smoker Operation)
Earl's take on Coca-Cola's National Restaurant Show booth and what their beverage tech means for commercial BBQ opera...
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12 Questions I Wish Every Operator Asked Before Buying a Commercial Smoker
A 22-year service tech shares the questions that separate smart smoker purchases from expensive regrets.
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Fusion Menus Are Changing What Commercial Smokers Need to Handle
Thai-Japanese salmon and Indian-Mexican shawarma are reshaping commercial BBQ operations. Here's what that means for ...
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Your Smoker Doesn't Care About Your Instagram Following
Social media won't save a restaurant. Earl breaks down what actually converts online attention into paying customers ...
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What Chip Wade's Gold Plate Award Tells Us About Equipment Decisions That Actually Last
USHG's CEO wins foodservice's highest honor. Ray breaks down what operators can learn from hospitality groups that th...
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