Southern Pride of Texas
Equipment Reviews & Comparisons
20 articles on smoker care, BBQ tips, industry news, and more.
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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Restaurant Hiring Is Finally Moving—Here's What That Means for Your Equipment Timeline
Restaurant hiring is rebounding. Smart operators are using this window to audit equipment capacity before new labor c...
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What Pasta Service Taught Me About Smoker Capacity (And Why That Trout Changed Everything)
A restaurant's menu expansion to pasta and smoked trout revealed hard truths about smoker sizing and workflow most op...
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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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