Southern Pride of Texas

Smoker Maintenance & Repair

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

Savor delicious gourmet roasted ribs topped with crunchy crumbs, served on wooden board.
July 07, 2026
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...
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Chef uses protective gloves to prepare a beef wrap with fresh ingredients on a wooden surface.
July 05, 2026
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...
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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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Delicious barbecue chicken and zucchini grilling outdoors on a sunny day.
June 21, 2026
My First Low-and-Slow Whole Chicken: What Actually Worked and What I'd Do Different
Travis breaks down his first attempt smoking whole chickens low and slow on a commercial rotisserie — real temps, tim...
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Two-Piece Pork Shoulders: Why the Industry Shift and What It Means for Your Yield - Southern Pride of Texas | Smokers & Smoker Parts
June 14, 2026
Two-Piece Pork Shoulders: Why the Industry Shift and What It Means for Your Yield
Pork shoulders now arrive in two pieces more often than whole. Here's the operational impact, yield math, and how to ...
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Those Ugly Briskets Aren't Dead Yet: A Pellet Grill Rescue Operation - Southern Pride of Texas | Smokers & Smoker Parts
June 13, 2026
Those Ugly Briskets Aren't Dead Yet: A Pellet Grill Rescue Operation
Ray explains how to salvage tough, bark-less briskets from a pellet grill cook gone wrong—and why it happened in the ...
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Thai-Japanese Salmon and Indian-Mexican Shawarma: What Fusion Menus Mean for Your Smoke Program - Southern Pride of Texas | Smokers & Smoker Parts
May 25, 2026
Thai-Japanese Salmon and Indian-Mexican Shawarma: What Fusion Menus Mean for Your Smoke Program
Fusion menus are reshaping what operators smoke. Here's how to adapt your program for cross-cultural proteins without...
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First-Time Ribs on a Commercial Smoker: What Nobody Tells You Until You've Already Messed Up a Case - Southern Pride of Texas | Smokers & Smoker Parts
April 21, 2026
First-Time Ribs on a Commercial Smoker: What Nobody Tells You Until You've Already Messed Up a Case
Practical guidance for operators smoking their first rack of ribs on commercial equipment. Real temperatures, timing,...
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