Southern Pride of Texas
BBQ Tips & Techniques
7 articles on smoker care, BBQ tips, industry news, and more.
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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Low and Slow vs Hot and Fast: What Actually Happens Inside the Meat
Ray breaks down the thermal science behind both methods and why commercial operators need equipment that handles both...
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Low and Slow vs Hot and Fast: What Actually Happens Inside Your Smoker
A 22-year service tech breaks down the science behind cooking methods and why your equipment choice matters more than...
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The Stall Isn't Fighting You — Here's How to Actually Work With It
Understanding evaporative cooling in commercial smokers and why fighting the stall often costs you more than riding i...
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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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Dry Heat vs. Moist Heat in the Cook Chamber: Why Your Cut Selection Should Drive That Decision
Understanding when to run dry and when to add moisture in your smoker isn't guesswork—it's physics. Here's what 22 ye...
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The Stall Isn't Fighting You — You Just Don't Understand It Yet
Why the evaporative cooling plateau happens, when to push through it, and why most pitmasters overthink their response.
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