Southern Pride of Texas
Equipment Reviews & Comparisons
8 articles on smoker care, BBQ tips, industry news, and more.
Rotisserie vs. Cabinet Smokers: A Decision Framework for High-Volume Operations
Comparing rotisserie and cabinet smokers for commercial BBQ — capacity math, yield differences, and which makes sense...
Read Article →
SPK-500 vs SPK-700: Picking the Right Rotisserie Smoker for Your Actual Volume
A practical breakdown of the SPK-500/M and SPK-700/M — capacity, BTU draw, and which one makes sense for your operati...
Read Article →
The Pork Shoulder That Changed How I Think About Time and Temperature
After 22 years servicing smokers, I finally nailed my best pork shoulder. Here's exactly what made the difference.
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 →
SPK-500 vs SPK-700: Picking the Right Southern Pride for Your Operation
A practical breakdown of the SPK-500/M and SPK-700/M for commercial operators weighing capacity, footprint, and real ...
Read Article →
Two Operators, Two Approaches: What I'm Seeing from Restaurants Actually Making It Work Right Now
Real strategies from two independent BBQ operators navigating rising costs — equipment decisions, menu changes, and w...
Read Article →
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...
Read Article →
What a Fast-Casual CEO Gets Right About New Concepts — And What He's Missing
FB Society's Jack Gibbons has solid advice for new restaurant concepts. But his tips need some translation for BBQ op...
Read Article →