Southern Pride of Texas

Smoker Maintenance & Repair

7 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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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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What I Saw at the Restaurant Show That's About to Change Your Back-of-House - Southern Pride of Texas | Smokers & Smoker Parts
May 20, 2026
What I Saw at the Restaurant Show That's About to Change Your Back-of-House
Travis breaks down the back-of-house equipment trends from the 2024 Restaurant Show and what they mean for commercial...
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What Actually Belongs in Your Smoker Maintenance Log (And What's Just Noise) - Southern Pride of Texas | Smokers & Smoker Parts
May 12, 2026
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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Pork Butt Math: How to Calculate Exactly What Your Operation Needs - Southern Pride of Texas | Smokers & Smoker Parts
April 21, 2026
Pork Butt Math: How to Calculate Exactly What Your Operation Needs
Real yield percentages and batch calculations for commercial pork butt production. Stop guessing and start planning.
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Close-up of mouth-watering grilled meat served on a glass plate, fresh from the barbecue.
April 14, 2026
Pork Steaks and Cherry Wood: A Commercial Operator's Take on an Underrated Cut
Pork steaks deserve more commercial menu space. Here's how cherry wood smoke transforms this budget-friendly cut into...
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Two chefs in uniforms smiling in an industrial kitchen environment, showcasing teamwork and culinary expertise.
April 12, 2026
The Formula That Actually Grows a BBQ Restaurant (And Why Most Operators Get It Backwards)
A proven growth formula for BBQ restaurants that starts with consistency, not marketing. Real numbers and honest talk...
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