Southern Pride of Texas
Equipment Reviews & Comparisons
18 articles on smoker care, BBQ tips, industry news, and more.
Restaurant Hiring Is Finally Moving—Here's What That Means for Your Equipment Timeline
Restaurant hiring is rebounding. Smart operators are using this window to audit equipment capacity before new labor c...
Read Article →
What Pasta Service Taught Me About Smoker Capacity (And Why That Trout Changed Everything)
A restaurant's menu expansion to pasta and smoked trout revealed hard truths about smoker sizing and workflow most op...
Read Article →
SP-500 vs SP-700: How to Know Which One Actually Fits Your Operation
Ray breaks down the real differences between these two Southern Pride rotisserie smokers—capacity, recovery time, and...
Read Article →
SPK-500 vs SPK-700: Picking the Right Smoker for Your Actual Volume
A practical comparison of the SPK-500/M and SPK-700/M rotisserie smokers based on real-world capacity, not marketing ...
Read Article →
Chili's Got Lizzo Singing Baby Back Ribs, and Here's What That Means for Commercial Operators
The iconic jingle returns with Lizzo. What chain restaurant marketing reveals about rib demand and smoker capacity pl...
Read Article →
Fusion Menus Are Changing What Commercial Smokers Need to Handle
Thai-Japanese salmon and Indian-Mexican shawarma are reshaping commercial BBQ operations. Here's what that means for ...
Read Article →
Daddy's Chicken Shack Goes East: What the Acquisition Means for Operators Watching the Fast-Casual Smoke Game
A New Jersey restaurant group acquired Daddy's Chicken Shack. Here's what the deal signals about smoked chicken conce...
Read Article →
SP-700 vs. SPK-700: Same Numbers, Different Smokers, Different Operations
Breaking down the real operational differences between Southern Pride's SP-700 and SPK-700 for commercial volume deci...
Read Article →
The Number on the Spec Sheet Isn't the Number That Matters
Interior capacity and usable rack space aren't the same thing. Here's how to read smoker specs like an operator, not ...
Read Article →
What the 2025 Fast-Casual Rankings Actually Tell Us About Commercial Kitchen Equipment
Breaking down the Top 500 fast-casual chains and what their growth reveals about smoker selection, throughput needs, ...
Read Article →
Spring Menu Additions That Actually Move Product — And the Smoker Capacity to Back Them Up
How spring stews and seasonal desserts can boost ticket averages when your equipment keeps pace with demand.
Read Article →
SP-500 vs SP-700: Running the Numbers on Volume, Yield, and Five-Year Cost
A side-by-side breakdown of Southern Pride's SP-500 and SP-700 for commercial operators weighing capacity, fuel costs...
Read Article →