Southern Pride of Texas
Equipment Reviews & Comparisons
20 articles on smoker care, BBQ tips, industry news, and more.
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.
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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...
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Fancy Menu Items Don't Mean a Thing If Your Smoke Program Can't Keep Up
Earl breaks down what operators actually need when upscale proteins hit the menu — and why your smoker matters more t...
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SP-500 or SP-700: The Real Capacity Question Nobody Asks Right
Ray breaks down when the SP-500 handles your volume and when you actually need the SP-700. Real math, real service hi...
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What a Butter Chicken Taco Tells Us About Equipment Flexibility
When menus shift overnight, your smoker better keep up. Here's why equipment versatility matters more than ever.
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SP-500 vs SP-700: Picking the Right Southern Pride for Your Kitchen
A side-by-side breakdown of Southern Pride's two most popular commercial smokers, based on real service history and o...
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The Growth Formula Nobody Wants to Hear: Consistency, Capacity, and Cutting Your Losses
Earl breaks down the real formula for restaurant growth - and why your equipment decisions matter more than your mark...
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Tax Season Deals Are Everywhere Right Now — Here's What That Means for Your Kitchen
Restaurant chains are slashing prices for tax season. If you're running commercial equipment, this traffic surge matt...
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