Southern Pride of Texas
BBQ Tips & Techniques
18 articles on smoker care, BBQ tips, industry news, and more.
Three Pastas, a Trout, and Why Your Smoker Just Became a Pasta Station
How smoked proteins are reshaping pasta menus in commercial kitchens—and the equipment considerations most operators ...
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What Twenty Years of Service Calls Taught Me About Wood Selection in Commercial Smokers
Oak, hickory, pecan, and fruitwoods each behave differently at scale. Here's what actually matters when you're runnin...
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Chipotle's Crispy Chicken Test and What It Means for Commercial Smoking Operations
Chipotle testing fried chicken signals a fast-casual shift. Here's why commercial pitmasters should pay attention—and...
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Running Brisket, Ribs, and Chicken at the Same Time Without Wrecking Any of Them
How to sequence multiple proteins in a commercial rotisserie smoker — timing, rack placement, and the temp management...
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What 5,000 Feet Does to Your Cook Times (And How to Stop Fighting Your Smoker)
Altitude changes everything about commercial smoking. Here's how mountain operators adjust temps, times, and expectat...
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The Stall Isn't Fighting You — It's Just Physics Doing Its Job
How professional pitmasters manage the evaporative plateau without panic, shortcuts, or wrecking their cook schedule.
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Wood Selection for Commercial Smoke: What Actually Works and What's Just Tradition
Matching wood species to proteins based on 22 years of service calls and watching pitmasters chase smoke profiles.
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The Stall Isn't Fighting You — You're Just Not Reading It Right
How professional pitmasters manage the evaporative cooling plateau without wrecking bark, wasting fuel, or losing the...
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That Pink Ring Ain't Just Pretty — Here's What's Actually Happening in Your Smoke Chamber
The smoke ring tells a story about your process. Earl breaks down the chemistry, the myths, and why consistent rings ...
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Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters When You're Burning Through 200 Pounds a Week
A real breakdown of commercial wood selection from 30 years on the circuit. Which woods work for volume, which ones c...
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Why Your Brisket Needs Different Air Than Your Ribs: Managing Moisture in Commercial Smoke Chambers
How dry and moist heat environments affect different cuts, and how to control humidity in your smoker for consistent ...
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Getting Real Bark on Commercial Volume: What Actually Works at Scale
Rub ratios, wrap timing, and surface management for pitmasters running high-volume cooks. No backyard shortcuts.
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