Southern Pride of Texas
BBQ Tips & Techniques
4 articles on smoker care, BBQ tips, industry news, and more.
Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters in Commercial Volume
A 30-year pitmaster's guide to wood selection for commercial BBQ operations—burn rates, sourcing, and what works at v...
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Wood Selection for Protein: What Actually Matters and What Doesn't
Matching smoke wood to protein isn't mystical — it's chemistry. Here's what 18 years of commercial BBQ taught me abou...
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Running 50 Briskets at Once Without Losing Your Mind (or Your Bark)
Practical temperature management strategies for high-volume brisket operations, from zone mapping to recovery protocols.
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Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters at Commercial Volume
A practical breakdown of wood selection for high-volume BBQ operations - burn rates, flavor profiles, and sourcing re...
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