Southern Pride of Texas
BBQ Tips & Techniques
9 articles on smoker care, BBQ tips, industry news, and more.
Stick Burners vs Gas-Assist Rotisseries: What Fire Management Actually Looks Like at Volume
Earl breaks down the real differences in fire management between offset stick burners and gas-assist commercial smoke...
Read Article →
Altitude Will Humble You: What Mountain Operators Need to Know About Smoke and Thin Air
How elevation changes smoking temps, cook times, and moisture loss — practical adjustments from 30 years of working w...
Read Article →
Why I Stopped Arguing About Low and Slow vs Hot and Fast Years Ago
The real science behind BBQ temperature methods and why commercial operators need to understand both to run profitabl...
Read Article →
Dry Heat vs. Moist Heat Smoke Environments — And Why the Cut Decides Everything
How moisture levels in your smoke chamber affect brisket, ribs, and poultry differently. Real operational guidance fr...
Read Article →
Running 50 Briskets at Once Without Losing Your Mind (Or Your Temps)
How to maintain consistent temperatures across large-volume cooks. Real techniques from decades of service calls and ...
Read Article →
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...
Read Article →
Low and Slow vs Hot and Fast: What Actually Happens in the Firebox and Why It Matters for Volume
Earl breaks down the real science behind low-and-slow vs hot-and-fast cooking methods and why commercial operators ne...
Read Article →
That Lone Mountain Brisket Bark Got Me Rethinking My Own Rub Ratios
A competition pitmaster breaks down what makes exceptional bark and why your rub development might be missing the hea...
Read Article →
Dry Heat vs. Moist Heat Smoking: Why the Cut Dictates the Chamber
Understanding when to run a dry chamber versus adding moisture changes everything about how your briskets, ribs, and ...
Read Article →