Southern Pride of Texas
Equipment Reviews & Comparisons
23 articles on smoker care, BBQ tips, industry news, and more.
SP-700 vs. SPK-700: Same Numbers, Different Smokers, Different Operations
Breaking down the real operational differences between Southern Pride's SP-700 and SPK-700 for commercial volume deci...
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Trailer-Mounted Smokers for Competition and Catering: What Actually Matters Before You Buy
A practical buyer's guide to trailer-mounted commercial smokers — covering capacity, towing realities, fuel systems, ...
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Rotisserie vs. Cabinet: Making the Right Call for High-Volume BBQ
A real breakdown of rotisserie and cabinet smokers for high-volume operations—yield math, fuel costs, and which actua...
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Spring Menu Additions That Actually Move Product — And the Smoker Capacity to Back Them Up
How spring stews and seasonal desserts can boost ticket averages when your equipment keeps pace with demand.
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What the Top 500 Restaurant Chains Actually Teach Us About Equipment Decisions
The Top 500 list tells you who's growing. But the real story is what equipment choices separate chains that scale fro...
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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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Fancy Menu Items Don't Mean a Thing If Your Smoke Program Can't Keep Up
Earl breaks down what operators actually need when upscale proteins hit the menu — and why your smoker matters more t...
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Pork Belly Burnt Ends: The Math on Turning a Premium Cut Into a Premium Profit Center
How to run pork belly burnt ends profitably at commercial volume, from yield calculations to hold times and equipment...
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What CAVA, Chili's, and Taco Bell Are Chasing — And Why Your Smoker Needs to Keep Up
Fast-casual chains are pushing smoked proteins hard. Here's what commercial operators can learn from their latest men...
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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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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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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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