Southern Pride of Texas

Recipes & Cooking Guides

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

Juicy marinated chicken being grilled on a BBQ with rising smoke.
July 06, 2026
60 Chicken Halves at Once: What I Learned Running High-Volume Smoked Chicken
Production-scale smoked chicken for restaurants: yield math, timing sequences, and the equipment decisions that actua...
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Sixty Chicken Halves at Once: What I've Learned Running High-Volume Poultry - Southern Pride of Texas | Smokers & Smoker Parts
June 07, 2026
Sixty Chicken Halves at Once: What I've Learned Running High-Volume Poultry
Production-scale smoked chicken for restaurants. Yield math, hold times, wood selection, and the sequencing that keep...
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Professional chef arranging grilled chicken at outdoor food event.
May 01, 2026
Running Smoked Salmon at Production Scale Without Destroying Your Margins
Commercial salmon smoking for catering and restaurants: temps, timing, yield math, and why most operators overthink t...
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Two chefs working in a professional kitchen, highlighting culinary expertise and teamwork.
April 18, 2026
What 4/20 Promotions Actually Mean for Your Smoker Schedule
High-volume promotional days strain equipment and prep crews. Here's how to sequence smoked menu items when ticket co...
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