Southern Pride of Texas
Equipment Reviews & Comparisons
250 articles on smoker care, BBQ tips, industry news, and more.
Rotisserie or Cabinet? Picking the Right Smoker Style for Serious Volume
How to choose between rotisserie and cabinet smokers for high-volume restaurants. Real operating differences, not jus...
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Firebox, Pellet, or Gas-Infused: Which Smoke System Actually Holds Up in Commercial Operations?
A real comparison of smoke generator systems for commercial BBQ — covering fuel costs, consistency, maintenance reali...
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Chuck Roast Deserves More Respect Than Your Menu's Giving It
Earl makes the case for chuck roast as a commercial BBQ workhorse — cost, flavor, and why most operators are sleeping...
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What Boka Restaurant Group's Nashville Move Tells Commercial Operators About Equipment Choices
Chicago's Boka Restaurant Group expands to Nashville. Ray breaks down what high-volume restaurant groups need from sm...
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Trailer-Mounted Smokers for Comp Teams and Caterers: What Actually Matters When You're Buying
A practical buyer's guide to trailer-mounted commercial smokers covering real specs, tow capacity, and the operationa...
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Smoked Picanha: What Brazilian Fire Meets Scandinavian Precision Taught Me About Yield
Breaking down smoked picanha for two different markets — and why the equipment choice matters more than the seasoning.
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What I'm Actually Cooking This Fourth — And Why Simple Still Wins
Earl shares his low-key Fourth of July menu and why 30 years of competition taught him that basics done right beat fl...
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Gas-Assist vs All-Wood: What 22 Years of Service Calls Taught Me About Commercial Smoker Fuel
A retired Southern Pride technician breaks down the real operational costs, flavor differences, and maintenance reali...
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SPK-500 vs SPK-700: Real Talk on Sizing Your First (or Next) Southern Pride
Comparing the SPK-500 and SPK-700 for commercial operators. Capacity, efficiency, and the volume math that actually m...
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Your First Commercial Grill Setup: What 18 Years of BBQ Math Taught Me About Getting Started Right
Practical guidance for first-time commercial grilling operators on equipment selection, yield math, and avoiding cost...
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Why 1.5-Pound Chicken Quarters Changed My Catering Math
Bigger chicken quarters mean rethinking cook times, rack spacing, and per-head yields. Here's what actually matters f...
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That 60-Litre Oil Tank Smoker Your Cousin Built? Here's Why It Won't Scale
Commercial operators can't run a business on DIY oil drum smokers. Real talk on why homemade builds fail at volume an...
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