Southern Pride of Texas
Smoker Maintenance & Repair
258 articles on smoker care, BBQ tips, industry news, and more.
Your Smoke Stack Isn't Just a Chimney — It's the Whole Reason Your Fire Burns Right
Practical smoke stack and damper maintenance for commercial operators. Component names, cleaning intervals, and the w...
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Grease Management Won't Make You Famous, But It'll Keep You Open
Practical grease management procedures for high-volume smokers. Component names, cleaning intervals, and the fire pre...
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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.
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Thermostat Calibration on Commercial Smokers: What You Actually Need to Do
Step-by-step thermostat calibration for commercial smokers, including the tools that matter and the shortcuts that'll...
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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...
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Thai-Japanese Salmon, Indian-Mexican Shawarma: What Fusion Trends Mean for Your Smoke Program
Fusion menu trends are reshaping protein expectations. Here's how commercial smokers adapt to cross-cultural flavor p...
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What KFC's New Smoked Chicken Tells Us About Chain Restaurants Chasing Authenticity
Major chains are adding smoke-forward menu items. Here's what commercial operators should take away from KFC, Taco Be...
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Season Your New Smoker Right or Wonder Why Your Brisket Tastes Like Sheet Metal
A step-by-step guide to properly seasoning commercial smokers, with the specific temps, times, and fats that actually...
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Your Smoke Stack Isn't Just a Chimney — It's the Heart of Your Airflow System
Practical smoke stack and damper maintenance for commercial operators. Specific intervals, warning signs, and cleanin...
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Rotisserie Chain and Spit Maintenance: Why This Kills More Smokers Than Anything Else
The #1 mechanical failure in rack smokers is preventable. Here's exactly how to maintain rotisserie chains and spits ...
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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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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...
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