Southern Pride of Texas
BBQ Tips & Techniques
193 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...
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What Restaurant Chains Get Wrong About World Cup Promotions (And What It Means for Your Smoker)
Big chains are ramping up World Cup food promos. Here's what independent operators can learn from their playbook—and ...
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Smoking at Altitude: What Changes Above 5,000 Feet and How to Adjust
High-altitude smoking demands real adjustments to time, temp, and moisture. Here's what mountain operators actually n...
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What QSR Menu Moves Tell You About Where Commercial Smoking Equipment Is Headed
Burger King, Dunkin', and White Castle's new smoked items signal volume demand shifts that affect your equipment ROI ...
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Nation's Restaurant News Gets Serious About Foodservice Video — And What It Means for Commercial Kitchen Operators
NRN launches a new video series with its food editor. Earl breaks down what operators should actually take away from ...
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The Stall Isn't Fighting You — It's Physics Doing Exactly What Physics Does
How the evaporative cooling plateau actually works and practical techniques for managing it in high-volume commercial...
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Why Your Bark Looks Amateur (And the Commercial Fixes That Actually Work)
Rub ratios, wrap timing, and airflow strategies that separate professional bark from backyard results. Built for volu...
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Dry Heat vs. Moist Heat Smoking: Why Your Cut Selection Should Drive Your Chamber Environment
How humidity levels in your smoke chamber affect yield, bark formation, and cook times across different cuts—and when...
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Wood Selection Isn't a Guessing Game — Here's How I Match Species to Protein After 30 Years of Competition
Expert guidance on pairing wood species to proteins for commercial BBQ operations. Real-world experience, not textboo...
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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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Running 50 Briskets Without Losing Your Mind (or Your Margins)
How to maintain temp consistency across high-volume brisket cooks — zone management, rotation timing, and the equipme...
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What Raising Cane's LA Expansion Tells Us About Where Commercial Kitchens Are Headed
Raising Cane's flagship push into LA reveals what high-volume operators need from their equipment. Here's what pitmas...
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