Southern Pride of Texas

Smoker Maintenance & Repair

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

Intense flames and glowing charcoal create a warm atmosphere outdoors in Kahramanmaraş.
July 07, 2026
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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Chef expertly grills skewered meat and vegetables over an open flame, surrounded by smoky aroma.
July 07, 2026
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...
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Close-up of meat grilling over an open flame, highlighting culinary techniques in Vancouver.
July 04, 2026
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...
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A well-organized restaurant kitchen with utensils, pans, and a microwave oven.
July 04, 2026
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 ...
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A person cleaning a barbecue grill with a red brush in daylight. Ideal for BBQ enthusiasts.
July 03, 2026
What Taco Bell's $3 Chili Cheese Menu Tells Us About Where Quick-Service Is Headed
Taco Bell's value menu test signals margin pressure across QSR. Here's what commercial operators should learn about e...
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Man focusing on repairing electronic equipment in cluttered workshop with various tools.
July 01, 2026
I Burned Through 200 Pounds of Bamboo Charcoal So You Don't Have To
Ray shares his hands-on testing of bamboo charcoal in commercial smokers—the real burn times, temp behavior, and why ...
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Detailed view of a metallic pipe system with valves in an industrial setting.
June 27, 2026
What Armand's Closing Tells Us About Equipment Decisions That Catch Up With You
Armand's Pizzeria & Grille closed after 30+ years. The reasons matter for anyone running a commercial kitchen.
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Chef putting on gloves in a professional kitchen setting, emphasizing hygiene and readiness.
June 26, 2026
Your Smoker's Breathing Problem: Stack and Damper Maintenance That Actually Matters
Practical smoke stack and damper maintenance procedures for commercial operators. Specific intervals, warning signs, ...
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Tasty barbecue ribs sizzling on the grill, perfect for summer gatherings.
June 25, 2026
What Fast Food's Smoked Meat Push Means for Commercial BBQ Operations
McDonald's, Starbucks, and Taco Bell are chasing smoked flavors. Here's what that trend signals for operators running...
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Man grilling meat outdoors with smoke rising, Belgrade, Serbia.
June 20, 2026
Lockhart BBQ: Are We Setting Up a Legendary Name to Fail?
The hype around Lockhart BBQ runs hot. Travis breaks down whether the expectations match reality—and what commercial ...
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Chefs preparing food in a smokey kitchen at a Tokyo street food restaurant.
June 19, 2026
What the Technomic Top 500 Actually Tells Us About Commercial Kitchens Right Now
Ray breaks down the latest Technomic rankings, what's driving chain growth, and why equipment decisions matter more t...
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Chef slicing a perfectly cooked steak on a chopping board, showcasing juicy and delicious meat.
June 18, 2026
World Cup Promotions and What They Mean for Your Kitchen's Volume Demands
Restaurant chains are betting big on World Cup traffic. Here's what that means for operators running commercial smoke...
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