Southern Pride of Texas
Equipment Reviews & Comparisons
160 articles on smoker care, BBQ tips, industry news, and more.
What the Top 500 Restaurant Chains Actually Teach Us About Equipment Decisions
The Top 500 list tells you who's growing. But the real story is what equipment choices separate chains that scale fro...
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What the Technomic Top 500 Tells Us About Equipment Decisions Right Now
Chain restaurants are struggling with costs and traffic. Here's what that means for commercial smoker investments and...
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Why the MLR Changed My Mind About Mobile Smokers (And What I Got Wrong Before)
A real look at Southern Pride's MLR for mobile catering — capacity, fuel costs, and whether it actually holds up in c...
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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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Electric vs Gas Smokers: What Actually Shows Up on Your Operating Statement
Real operating cost breakdown for commercial smokers — fuel, maintenance, parts, and the numbers most equipment reps ...
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What 22 Years of Service Calls Taught Me About Rotisserie Smokers
A retired service tech compares Southern Pride, Ole Hickory, and Cookshack rotisserie smokers based on real-world fai...
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What a $200 Million Restaurant in Manhattan Tells Us About Commercial Kitchen Equipment Choices
Philippe Chow's new flagship proves high-volume fine dining demands equipment that performs. What commercial BBQ oper...
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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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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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