Southern Pride of Texas

Equipment Reviews & Comparisons

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

What Chain Restaurant Chicken Wars Mean for Commercial BBQ Operations - Southern Pride of Texas | Smokers & Smoker Parts
April 22, 2026
What Chain Restaurant Chicken Wars Mean for Commercial BBQ Operations
The fast-food chicken sandwich battle keeps escalating. Here's what independent BBQ operators can learn about equipme...
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Commercial Smoker Warranties: The Fine Print That'll Cost You Thousands - Southern Pride of Texas | Smokers & Smoker Parts
April 22, 2026
Commercial Smoker Warranties: The Fine Print That'll Cost You Thousands
What's actually covered under your smoker warranty — and the exclusions that catch commercial operators off guard dur...
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A close-up of meat being grilled outdoors in a forest setting with tongs.
April 22, 2026
What Fast-Casual Chicken Wars and Franchise Shake-Ups Tell Us About Equipment Decisions
The big chains are fighting over chicken sandwiches and franchise control. Here's what commercial BBQ operators can l...
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Why the MLR Keeps Winning Work That Fixed Kitchens Can't Touch - Southern Pride of Texas | Smokers & Smoker Parts
April 21, 2026
Why the MLR Keeps Winning Work That Fixed Kitchens Can't Touch
Earl breaks down why the Southern Pride MLR dominates mobile catering and how it handles the real demands of competit...
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What a Multi-Concept Restaurant Operator Actually Gets Right About Equipment Decisions - Southern Pride of Texas | Smokers & Smoker Parts
April 21, 2026
What a Multi-Concept Restaurant Operator Actually Gets Right About Equipment Decisions
Jack Gibbons' 5 tips for launching restaurant concepts—and what his advice means for your smoker and equipment choices.
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Entrance of Terry Black's BBQ with vibrant flowers in Dallas, Texas.
April 21, 2026
That 500-Pound Capacity Number Means Less Than You Think
Interior capacity specs don't tell you how much product you can actually cook. Here's how to read smoker specs like a...
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What Fast-Casual Menu Moves Tell Us About Where Smoked Protein Is Headed - Southern Pride of Texas | Smokers & Smoker Parts
April 20, 2026
What Fast-Casual Menu Moves Tell Us About Where Smoked Protein Is Headed
CAVA, Chili's, and Taco Bell are chasing protein diversity. Here's what that means for commercial BBQ operators watch...
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Chef preparing and slicing meat on cutting board indoors with precision and focus.
April 20, 2026
What Jack Gibbons Gets Right About New Restaurant Concepts—And the Equipment Question He Doesn't Answer
FB Society's CEO shares smart advice on launching new concepts. Here's how those principles apply when you're buildin...
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When Hospitality Crosses Into Territory That Hurts Your Operation - Southern Pride of Texas | Smokers & Smoker Parts
April 19, 2026
When Hospitality Crosses Into Territory That Hurts Your Operation
Drawing the line between great service and unprofitable over-accommodation. What operators actually owe customers ver...
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Chefs slicing grilled meat at an outdoor food market with fresh ingredients visible.
April 18, 2026
Why the MLR Keeps Showing Up at Events Where Second Place Doesn't Pay
A real look at Southern Pride's MLR mobile unit for catering operations—capacity, fuel costs, and why it outlasts tra...
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The Real Numbers: What Electric and Gas Smokers Actually Cost to Run Over 5 Years - Southern Pride of Texas | Smokers & Smoker Parts
April 18, 2026
The Real Numbers: What Electric and Gas Smokers Actually Cost to Run Over 5 Years
Breaking down true operating costs for electric vs gas commercial smokers—fuel, maintenance, parts, and the expenses ...
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Succulent chicken wings grilling on a smoky outdoor barbecue grill.
April 18, 2026
What Your Trailer Rig Actually Costs You (And What It Should Be Making You)
A practical buyer's guide to trailer-mounted smokers for competition teams and caterers — real numbers, real tradeoff...
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