Southern Pride of Texas
Equipment Reviews & Comparisons
213 articles on smoker care, BBQ tips, industry news, and more.
Why the MLR Makes Sense When You're Building a Catering Operation From Scratch
A 22-year service tech breaks down the Southern Pride MLR's real-world performance for mobile catering in competitive...
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Firebox, Pellet, or Gas-Infused: Which Smoke Generator Actually Holds Up in Commercial Service
A real comparison of smoke generation systems for commercial operators - not backyard theory, but what matters for co...
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Rotisserie vs. Cabinet Smokers: The Math That Actually Matters for High-Volume Operations
Breaking down rotisserie and cabinet smoker performance for high-volume BBQ restaurants - yield, labor, and five-year...
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The Best Pit Crew I Ever Had Included Two Guys Fresh Out of County
Why second-chance hiring makes sense for commercial BBQ operations - and how to do it right without getting burned.
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SP-500 vs SP-700: Picking the Right Southern Pride for Your Kitchen
A side-by-side breakdown of Southern Pride's two most popular commercial smokers, based on real service history and o...
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12 Questions That Separate a Smart Smoker Purchase from an Expensive Regret
Before you drop $15K+ on a commercial smoker, ask these questions. The answers reveal more than any spec sheet.
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SL-100 vs SL-270: Which Gas-Assist Rotisserie Actually Fits Your Catering Numbers
A side-by-side breakdown of Southern Pride's SL-100 and SL-270 for catering ops, covering capacity math, fuel costs, ...
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The Growth Formula Nobody Wants to Hear: Consistency, Capacity, and Cutting Your Losses
Earl breaks down the real formula for restaurant growth - and why your equipment decisions matter more than your mark...
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Tax Season Deals Are Everywhere Right Now — Here's What That Means for Your Kitchen
Restaurant chains are slashing prices for tax season. If you're running commercial equipment, this traffic surge matt...
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