Southern Pride of Texas
Equipment Reviews & Comparisons
160 articles on smoker care, BBQ tips, industry news, and more.
Trailer-Mounted Smokers: What Competition Teams and Caterers Actually Need to Know Before Buying
A practical buyer's guide to trailer-mounted commercial smokers covering capacity, fuel costs, build quality, and the...
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What a Food Editor's Video Series Tells Us About Where Commercial BBQ Is Headed
Nation's Restaurant News launches a video series with their food editor. Here's what commercial BBQ operators should ...
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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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Rotisserie or Cabinet? The Real Calculus for High-Volume Operations
Breaking down rotisserie vs cabinet smokers for commercial BBQ—capacity, labor, consistency, and what actually matter...
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Piebird Opens at DoubleTree Houston: What Hotel Restaurant Concepts Can Teach Commercial Operators
New restaurant Piebird at DoubleTree by Hilton shows how hotel F&B is evolving. Here's what commercial smoker ope...
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Firebox, Pellet, or Gas: Which Smoke Generator Actually Belongs in a Commercial Kitchen
Earl breaks down the real differences between firebox, pellet, and gas-infused smoke systems for commercial operators...
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What Church's Texas Chicken's New CCO Hire Tells Us About QSR Equipment Decisions
Church's adds a chief commercial officer. Here's what that signals for equipment strategy in high-volume chicken oper...
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Rotisserie or Cabinet? The Real Equipment Decision for High-Volume BBQ
Comparing rotisserie and cabinet smokers for commercial BBQ operations. Capacity, consistency, labor costs, and what ...
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SL-100 vs SL-270: Which Mobile Smoker Actually Fits Your Catering Math
A real comparison of Southern Pride's SL-100 and SL-270 mobile smokers for catering operators — capacity, fuel costs,...
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Your Smoker Won't Run Itself: What Commercial Operators Get Wrong About Staffing
After 30 years in competition BBQ and running a 12-unit catering operation, Earl shares what actually keeps kitchen s...
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Three Rotisserie Brands, Three Different Bets on Your Business
A real comparison of Southern Pride, Ole Hickory, and Cookshack rotisserie smokers for commercial operators weighing ...
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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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