Southern Pride of Texas
Equipment Reviews & Comparisons
213 articles on smoker care, BBQ tips, industry news, and more.
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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What Actually Happens Inside Your Smoke Generator (And Why It Matters More Than You Think)
A technical breakdown of firebox, pellet, and gas-infused smoke systems—what fails, what lasts, and what produces con...
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Trailer-Mounted Smokers for Competition and Catering: What Actually Matters When You're Writing the Check
A practical breakdown of trailer-mounted commercial smoker specs that affect your real costs, not just sticker price....
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Pork Belly Burnt Ends: The Math on Turning a Premium Cut Into a Premium Profit Center
How to run pork belly burnt ends profitably at commercial volume, from yield calculations to hold times and equipment...
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What CAVA, Chili's, and Taco Bell Are Chasing — And Why Your Smoker Needs to Keep Up
Fast-casual chains are pushing smoked proteins hard. Here's what commercial operators can learn from their latest men...
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What Chain Restaurant Chicken Wars Mean for Commercial BBQ Operations
The fast-food chicken sandwich battle keeps escalating. Here's what independent BBQ operators can learn about equipme...
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Commercial Smoker Warranties: The Fine Print That'll Cost You Thousands
What's actually covered under your smoker warranty — and the exclusions that catch commercial operators off guard dur...
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What Fast-Casual Chicken Wars and Franchise Shake-Ups Tell Us About Equipment Decisions
The big chains are fighting over chicken sandwiches and franchise control. Here's what commercial BBQ operators can l...
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Why the MLR Keeps Winning Work That Fixed Kitchens Can't Touch
Earl breaks down why the Southern Pride MLR dominates mobile catering and how it handles the real demands of competit...
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What a Multi-Concept Restaurant Operator Actually Gets Right About Equipment Decisions
Jack Gibbons' 5 tips for launching restaurant concepts—and what his advice means for your smoker and equipment choices.
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That 500-Pound Capacity Number Means Less Than You Think
Interior capacity specs don't tell you how much product you can actually cook. Here's how to read smoker specs like a...
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What Fast-Casual Menu Moves Tell Us About Where Smoked Protein Is Headed
CAVA, Chili's, and Taco Bell are chasing protein diversity. Here's what that means for commercial BBQ operators watch...
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