Southern Pride of Texas
Equipment Reviews & Comparisons
27 articles on smoker care, BBQ tips, industry news, and more.
What 93 Years Taught Me About Cooking Ribs Right
A birthday party, 47 racks of spare ribs, and the commercial smoker lessons that came from honoring one man's lifetim...
Read Article →
What I Actually Pay to Run Electric vs Gas Smokers on My Food Truck
Real operating cost breakdown comparing electric and gas commercial smokers, including fuel, maintenance, and 5-year ...
Read Article →
Weekday Smoked Turkey That Actually Works for Sandwich Service
How to produce consistent smoked turkey for weekday sandwich menus without babysitting a smoker or sacrificing quality.
Read Article →
What Actually Costs More: Running Electric vs Gas Smokers Over 10 Years
Real operating cost breakdown for electric and gas commercial smokers, from utility bills to parts replacement and ev...
Read Article →
SP-700 vs. SPK-700: Same Numbers, Different Smokers, Different Operations
Breaking down the real operational differences between Southern Pride's SP-700 and SPK-700 for commercial volume deci...
Read Article →
Trailer-Mounted Smokers for Competition and Catering: What Actually Matters Before You Buy
A practical buyer's guide to trailer-mounted commercial smokers — covering capacity, towing realities, fuel systems, ...
Read Article →
Rotisserie vs. Cabinet: Making the Right Call for High-Volume BBQ
A real breakdown of rotisserie and cabinet smokers for high-volume operations—yield math, fuel costs, and which actua...
Read Article →
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.
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →
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...
Read Article →