Southern Pride of Texas
Equipment Reviews & Comparisons
98 articles on smoker care, BBQ tips, industry news, and more.
Chuck Roast Deserves More Respect Than Your Menu's Giving It
Earl makes the case for chuck roast as a commercial BBQ workhorse — cost, flavor, and why most operators are sleeping...
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What Boka Restaurant Group's Nashville Move Tells Commercial Operators About Equipment Choices
Chicago's Boka Restaurant Group expands to Nashville. Ray breaks down what high-volume restaurant groups need from sm...
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Your First Commercial Grill Setup: What 18 Years of BBQ Math Taught Me About Getting Started Right
Practical guidance for first-time commercial grilling operators on equipment selection, yield math, and avoiding cost...
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That 60-Litre Oil Tank Smoker Your Cousin Built? Here's Why It Won't Scale
Commercial operators can't run a business on DIY oil drum smokers. Real talk on why homemade builds fail at volume an...
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I've Cooked on All Three Brands — Here's Why I Keep Coming Back to Southern Pride
Real talk on Southern Pride, Ole Hickory, and Cookshack rotisserie smokers from an operator who's run all three in co...
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SL-100 vs SL-270: Which Southern Pride Fits Your Catering Math
A real breakdown of capacity, fuel costs, and ROI timelines for caterers choosing between Southern Pride's SL-100 and...
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What the Top 500 Rankings Actually Tell You About Smoker Decisions at Scale
Earl breaks down what chains ranked 51–100 get right about commercial smoker equipment—and where operators make expen...
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What the Sun Holdings Popeyes Sell-Off Tells You About Equipment Decisions
A major franchisee's bankruptcy reveals hard lessons about capital equipment strategy that every commercial operator ...
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The Used Smoker Question: When to Buy Refurbished and When You're Just Buying Someone Else's Problems
Commercial smoker buying decisions aren't just about upfront cost. Here's how to evaluate used equipment against your...
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When a Used Commercial Smoker Makes Sense — and When You're Buying Someone Else's Problem
Breaking down the real math on new vs refurbished commercial smokers: depreciation, parts risk, hidden costs, and whi...
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What Taco Bell's $3 Chili Cheese Menu Means for Commercial BBQ Operations
Fast food chains are pushing value menus hard. Here's what that signals for operators running commercial smokers and ...
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What Your Commercial Smoker Warranty Actually Covers — And the Fine Print That'll Bite You
Earl breaks down what commercial smoker warranties really protect, what they don't, and why parts availability matter...
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