Southern Pride of Texas
Smoker Maintenance & Repair
66 articles on smoker care, BBQ tips, industry news, and more.
What Restaurant Chains Get Wrong About World Cup Promotions (And What It Means for Your Smoker Operation)
Big chains chase World Cup traffic with gimmicks. Smart operators use high-demand events to showcase what they do best.
Read Article →
What Actually Belongs in a Commercial Smoker Maintenance Log (And What's Just Noise)
A practical breakdown of what to track in your smoker maintenance log—specific data points, realistic intervals, and ...
Read Article →
Your Smoker's Airflow Is Probably Off Right Now — Here's How to Fix It
Practical damper and smoke stack maintenance for commercial operators. Specific cleaning intervals, component checks,...
Read Article →
Business Dining Is Keeping Smart Operators Profitable Right Now
Corporate catering and business dining are outperforming other restaurant segments. Here's how BBQ operators can capt...
Read Article →
Your Smoker's Thermostat Is Probably Lying to You — Here's How to Fix It
Step-by-step thermostat calibration for commercial smokers. Tools, techniques, and the specific procedures that keep ...
Read Article →
Business Dining Is Keeping Smart Operators Afloat Right Now
Corporate catering and business lunch traffic are outpacing consumer dining. Here's how commercial BBQ operators can ...
Read Article →
What European Fast Food Menus Tell Us About Where American Smokehouse Programs Are Headed
European QSR chains are betting big on smoked proteins. Here's what that shift means for U.S. operators running comme...
Read Article →
Thermostat Calibration on Commercial Smokers: What You Actually Need to Know
Practical thermostat calibration procedures for commercial smokers — specific tools, real intervals, and the warning ...
Read Article →
What KFC, Taco Bell, and Panera Are Telling You About Smoke Flavor Demand
Fast-casual chains are adding smoked menu items fast. Here's what commercial operators should learn from the trend.
Read Article →
What I Actually Saw at the National Restaurant Show (And What It Means for Smoker Operations)
Earl breaks down 5 food trends from the NRA Show and what commercial BBQ operators should actually pay attention to.
Read Article →
Grease Management Is the Boring Part That Can Burn Your Business Down
Practical grease maintenance for commercial smokers: real intervals, component specs, and what health inspectors actu...
Read Article →
What Watching the French Open Taught Me About Restaurant Equipment Failures
A retired service tech draws parallels between elite tennis and commercial kitchen operations. Both punish inconsiste...
Read Article →