Southern Pride of Texas
Equipment Reviews & Comparisons
8 articles on smoker care, BBQ tips, industry news, and more.
Del Taco's New Value Menu and What It Actually Tells Us About Commercial Kitchen Equipment Decisions
Del Taco's value menu shift reveals hard truths about equipment ROI that every commercial operator should understand.
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Chip Wade's Gold Plate Win and What It Actually Tells Commercial Operators
USHG's CEO wins the Gold Plate Award. Here's what his equipment philosophy means for operators building lasting BBQ p...
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What Layne's Chicken Fingers Is Actually Betting On With 300+ Locations
Layne's aggressive franchise push reveals what growing QSR chains need from kitchen equipment—and where corners get cut.
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What the Technomic Top 500 Tells Us About Equipment Decisions Right Now
Chain restaurants are struggling with costs and traffic. Here's what that means for commercial smoker investments and...
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What a $200 Million Restaurant in Manhattan Tells Us About Commercial Kitchen Equipment Choices
Philippe Chow's new flagship proves high-volume fine dining demands equipment that performs. What commercial BBQ oper...
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What Actually Happens Inside Your Smoke Generator (And Why It Matters More Than You Think)
A technical breakdown of firebox, pellet, and gas-infused smoke systems—what fails, what lasts, and what produces con...
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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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What Taco Bell's Diablo Dust Says About Where Commercial Chicken Is Headed
Fast casual keeps chasing heat and flavor shortcuts. Here's what it means for operators doing real smoked protein.
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