Southern Pride of Texas
Smoker Maintenance & Repair
11 articles on smoker care, BBQ tips, industry news, and more.
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...
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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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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...
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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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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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Running Chicken Skewers Through a Rotisserie Smoker Without Losing Your Mind
Practical setup, timing, and temp guidance for commercial chicken skewer production on Southern Pride rotisserie units.
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What 40 Pounds of Pork Ribs Taught Me About Equipment That Actually Lasts
A family birthday turned into a real-world stress test of rotisserie consistency. Here's what 93 years of life and 18...
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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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How Tempura Chicken Turned Into a Seven-Day-a-Week Smoked Menu Item
A catering customer's odd request led to one of the best smoked chicken preparations I've seen. Here's how it happene...
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Running Caribbean Soul Food on a Rotisserie Smoker: What Actually Works
Jerk chicken, red beans, and greens on commercial smokers — real production notes from two decades of helping operato...
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Beef or Pork Hot Dogs on a Commercial Smoker: The Argument That Won't Die
A practical breakdown of beef vs pork hot dogs for commercial smoking operations — fat content, cook times, and what ...
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