Southern Pride of Texas
Smoker Maintenance & Repair
173 articles on smoker care, BBQ tips, industry news, and more.
Seasoning Your New Commercial Smoker: The Step That Separates Good BBQ from Great BBQ
A new commercial smoker needs proper seasoning before its first cook. Ray explains the process, timing, and why short...
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What Popeyes, Jimmy John's, and Dutch Bros Are Putting on Menus Right Now — And What It Means for Your Smoker Program
New menu drops from major chains signal where consumer taste is heading. Here's what commercial BBQ operators should ...
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What Grant Achatz's Career Tells Us About Innovation in Commercial Kitchens
Grant Achatz built Alinea on constant reinvention. Here's what commercial operators can learn from his approach to eq...
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When Your Burners Won't Cooperate: Walking Through Gas-Assist Diagnostics on Southern Pride Smokers
Practical burner troubleshooting for Southern Pride gas-assist units. Ignition failures, flame patterns, safety shuto...
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What Actually Belongs in Your Smoker Maintenance Log (And What's Just Noise)
A practical framework for commercial smoker maintenance tracking—specific intervals, component names, and the warning...
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Grant Achatz and the Uncomfortable Truth About Innovation in Commercial Kitchens
What a modernist chef's approach to constant reinvention teaches commercial BBQ operators about equipment decisions a...
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Maman's Growth Play and What It Means for Operators Watching the Bakery-Cafe Boom
Maman's capital raise signals where bakery-cafe concepts are heading. Here's what commercial kitchen operators can le...
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Smoking Chickpea Fritters and Bao-Doughnuts: Why Fusion Menus Need Equipment That Can Adapt
New fusion items like smoked pakoras and bao-doughnut hybrids demand temperature precision most smokers can't deliver...
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What 32 Restaurant Executive Moves Tell Us About Where This Industry Is Headed
April's wave of CEO changes at Denny's, Jeni's, and Bagels & Co. signals where restaurant operators should be wat...
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Caribou Coffee's $2 Menu Is Smart Business — Here's What BBQ Operators Can Learn
Caribou's new value menu signals where foodservice is headed. Earl breaks down what it means for commercial BBQ opera...
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Two Operators, Two Approaches: What I'm Seeing From Restaurants That Are Actually Making It Work
Ray shares what he's learned from two independent restaurant operators navigating today's costs—their equipment choic...
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Casa Cañita Just Opened in Miami — And Yeah, I'm Thinking About Their Kitchen
Michelle Bernstein's new Miami restaurant at Casa Cañita shows how boutique hotels are betting big on serious smoke p...
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