Southern Pride of Texas
Equipment Reviews & Comparisons
16 articles on smoker care, BBQ tips, industry news, and more.
SP-500 vs SP-700: How to Know Which One Actually Fits Your Operation
Ray breaks down the real differences between these two Southern Pride rotisserie smokers—capacity, recovery time, and...
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SPK-500 vs SPK-700: Picking the Right Smoker for Your Actual Volume
A practical comparison of the SPK-500/M and SPK-700/M rotisserie smokers based on real-world capacity, not marketing ...
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Chili's Got Lizzo Singing Baby Back Ribs, and Here's What That Means for Commercial Operators
The iconic jingle returns with Lizzo. What chain restaurant marketing reveals about rib demand and smoker capacity pl...
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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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Daddy's Chicken Shack Goes East: What the Acquisition Means for Operators Watching the Fast-Casual Smoke Game
A New Jersey restaurant group acquired Daddy's Chicken Shack. Here's what the deal signals about smoked chicken conce...
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SP-700 vs. SPK-700: Same Numbers, Different Smokers, Different Operations
Breaking down the real operational differences between Southern Pride's SP-700 and SPK-700 for commercial volume deci...
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The Number on the Spec Sheet Isn't the Number That Matters
Interior capacity and usable rack space aren't the same thing. Here's how to read smoker specs like an operator, not ...
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What the 2025 Fast-Casual Rankings Actually Tell Us About Commercial Kitchen Equipment
Breaking down the Top 500 fast-casual chains and what their growth reveals about smoker selection, throughput needs, ...
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Spring Menu Additions That Actually Move Product — And the Smoker Capacity to Back Them Up
How spring stews and seasonal desserts can boost ticket averages when your equipment keeps pace with demand.
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SP-500 vs SP-700: Running the Numbers on Volume, Yield, and Five-Year Cost
A side-by-side breakdown of Southern Pride's SP-500 and SP-700 for commercial operators weighing capacity, fuel costs...
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Fancy Menu Items Don't Mean a Thing If Your Smoke Program Can't Keep Up
Earl breaks down what operators actually need when upscale proteins hit the menu — and why your smoker matters more t...
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SP-500 or SP-700: The Real Capacity Question Nobody Asks Right
Ray breaks down when the SP-500 handles your volume and when you actually need the SP-700. Real math, real service hi...
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