Southern Pride of Texas
Smoker Maintenance & Repair
250 articles on smoker care, BBQ tips, industry news, and more.
What Boka Restaurant Group's Nashville Move Tells Us About Scaling Smoke Programs
Chicago's Boka Group expanding to Nashville signals serious smoke equipment decisions. Here's what multi-unit operato...
Read Article →
Morels and Creole Tomatoes Just Hit the Market — Here's What Your Smoke Program Should Do About It
Seasonal morels and Creole tomatoes are here. Earl breaks down smoke temps, wood pairings, and why these ingredients ...
Read Article →
Smoked Meatballs Are the Menu Item You're Probably Overlooking
Why smoked BBQ meatballs deliver high margins, fast turnover, and consistent quality in commercial operations. Plus p...
Read Article →
Sam's Club Bone-In Pork Chops: What Commercial Operators Actually Need to Know
A practical breakdown of Sam's Club bone-in pork chops for commercial smoking operations — sizing, yield expectations...
Read Article →
Boka Restaurant Group's Nashville Move: What It Signals for Commercial Kitchen Planning in the South
Chicago's Boka Restaurant Group expands into Nashville. Here's what operators can learn from how major groups approac...
Read Article →
Why Your Rotisserie Cooks Unevenly (And How to Actually Fix It)
Uneven cooking in commercial rotisseries has specific causes. Here's how to diagnose and fix them before you lose pro...
Read Article →
Smoked Picanha: What Norwegian Demand and Brazilian Roots Teach Us About Commercial Crossover Cuts
How picanha went from Brazilian churrasco staple to Scandinavian restaurant menus — and what commercial operators nee...
Read Article →
Your First Pellet Smoker Brisket: What the Manual Won't Tell You
Practical guidance for operators running their first brisket on a pellet smoker — from temp management to yield reali...
Read Article →
What Southpaw's 43-Unit Taco Bell Acquisition Tells Us About Commercial Kitchen Reality
A franchisee just bought 43 Taco Bell locations. Here's what that means for equipment decisions and why smart operato...
Read Article →
Grease Fires Don't Announce Themselves: A Service Tech's Guide to Smoker Grease Management
22 years of service calls taught me most smoker fires start the same way. Here's what actually prevents them—and keep...
Read Article →
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...
Read Article →
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 ...
Read Article →