Southern Pride of Texas
Equipment Reviews & Comparisons
98 articles on smoker care, BBQ tips, industry news, and more.
What the 2026 Hot Concepts Winners Tell Us About Where Commercial Kitchens Are Headed
The Nation's Restaurant News Hot Concepts list reveals which operations are scaling smart. Here's what their equipmen...
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I've Run All Three Brands. Here's What Actually Holds Up.
Earl compares Southern Pride, Ole Hickory, and Cookshack rotisserie smokers after 30 years on competition circuits an...
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SPK-500 vs SPK-700: Picking the Right Rotisserie for Your Operation's Real Volume
Comparing Southern Pride's SPK-500 and SPK-700 rotisserie smokers for commercial operators weighing capacity, footpri...
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What Your Smoker's BTU Rating Actually Tells You (And What It Doesn't)
BTU ratings on commercial smokers don't mean what most operators think. Here's how to read them for real-world cook t...
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What Your Smoker Warranty Actually Covers — And the Expensive Surprises Hiding in the Fine Print
Commercial smoker warranties vary wildly. Earl breaks down what's really covered, what's not, and why cheap warrantie...
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What Smyth's 50 Best Win Means for Operators Who Take Temperature Control Seriously
Chicago's Smyth just topped North America's 50 Best list. Here's what commercial operators can learn from their equip...
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Smoke on the Water and Everywhere Else: What Custom Kitchen Installs Actually Require
Real talk on scaling commercial smokers from food trucks to cruise ships—capacity, fuel, specs, and what most operato...
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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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12 Questions I'd Ask Before Dropping $30K on a Commercial Smoker
Earl breaks down the real questions commercial operators need answered before making a major smoker investment. Skip ...
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What the 2024 National Restaurant Show Told Me About Where Commercial Kitchens Are Headed
Five trends from this year's NRA Show that will actually affect your menu, your equipment, and your bottom line over ...
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12 Questions I Wish Every Operator Asked Before Buying a Commercial Smoker
A 22-year service tech shares the questions that separate smart smoker purchases from expensive regrets.
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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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