Southern Pride of Texas

Smoker Maintenance & Repair

248 articles on smoker care, BBQ tips, industry news, and more.

Close-up of meat grilling over an open flame, highlighting culinary techniques in Vancouver.
July 04, 2026
What That Popeyes Franchisee Bankruptcy Actually Means for Commercial Kitchen Operators
A major Popeyes franchisee collapse reveals equipment and operational lessons every commercial kitchen operator shoul...
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A well-organized restaurant kitchen with utensils, pans, and a microwave oven.
July 04, 2026
Smoke Stack and Damper Maintenance: The Airflow Procedures Nobody Taught You
Practical smoke stack and damper maintenance intervals, cleaning procedures, and warning signs for commercial smoker ...
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Small hexagonal coals with holes smoldering on metal rack before roasting barbecue in nature
July 04, 2026
Thermocouple Replacement: The Procedure Nobody Teaches You Until It's 3 AM
Step-by-step thermocouple replacement for commercial smokers, with real procedures and warning signs from 30 years on...
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Chef holding seasoned meat with gloves near barbecue pit, cooking outdoors.
July 03, 2026
Replacing a Thermocouple in Your Commercial Smoker Without Guessing
Step-by-step thermocouple replacement for commercial smokers, with diagnostics, part specs, and the mistakes I've see...
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A person cleaning a barbecue grill with a red brush in daylight. Ideal for BBQ enthusiasts.
July 03, 2026
What Taco Bell's $3 Chili Cheese Menu Tells Us About Where Quick-Service Is Headed
Taco Bell's value menu test signals margin pressure across QSR. Here's what commercial operators should learn about e...
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Close-up of a person washing a mug with yellow rubber gloves and sponge in a kitchen sink.
July 02, 2026
Taco Bell's $3 Chili Cheese Menu and What It Actually Means for Operators Running Real Smokers
Taco Bell is testing cheap chili cheese items. Here's why this matters to commercial BBQ operators — and why it shoul...
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Chef in white uniform stands by pizza ovens in a vibrant restaurant kitchen, ready to bake.
July 02, 2026
When Your Door Gasket Starts Lying to You: Replacement Signs and the Right Way to Do It
How to spot a failing Southern Pride door gasket before it costs you in fuel and quality, plus step-by-step replaceme...
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Barbecue cooking with foil-wrapped food over charcoal flames showing flying sparks and intense heat.
July 02, 2026
Seasoning Your New Commercial Smoker: The 48 Hours That Define Your Next 10 Years of Flavor
A proper seasoning burn isn't optional. Here's the exact process for commercial smokers, with real temperatures, time...
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Man focusing on repairing electronic equipment in cluttered workshop with various tools.
July 01, 2026
When Your Rotisserie Cooks Like a Broken Clock: Finding the Real Problem
Practical diagnosis guide for uneven cooking in commercial rotisserie smokers — specific causes, component checks, an...
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A backyard barbecue with grilled meats and vegetables on a sunny day, perfect for outdoor gatherings.
July 01, 2026
Pork Chops, Lamb Ribs, and Wagyu Katsu: What Your Menu's Telling You About Smoke
Commercial operators are smoking cuts that weren't on menus five years ago. Here's how to handle pork chops, lamb rib...
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Man focusing on repairing electronic equipment in cluttered workshop with various tools.
July 01, 2026
I Burned Through 200 Pounds of Bamboo Charcoal So You Don't Have To
Ray shares his hands-on testing of bamboo charcoal in commercial smokers—the real burn times, temp behavior, and why ...
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Close-up of mouth-watering grilled meat served on a glass plate, fresh from the barbecue.
June 30, 2026
Your First Smoke on Commercial Equipment: What Those Ribs Are Actually Telling You
First cook on your new smoker didn't go as planned? Here's what those ribs reveal about setup, calibration, and opera...
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