Southern Pride of Texas

Smoker Maintenance & Repair

250 articles on smoker care, BBQ tips, industry news, and more.

Chef holding seasoned meat with gloves near barbecue pit, cooking outdoors.
July 08, 2026
What Boka Restaurant Group's Nashville Move Tells Us About Scaling Smoke Programs
Chicago's Boka Group expanding to Nashville signals serious smoke equipment decisions. Here's what multi-unit operato...
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Participants learn AC repair during a hands-on session in Delhi, India.
July 08, 2026
Morels and Creole Tomatoes Just Hit the Market — Here's What Your Smoke Program Should Do About It
Seasonal morels and Creole tomatoes are here. Earl breaks down smoke temps, wood pairings, and why these ingredients ...
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Intense flames and glowing charcoal create a warm atmosphere outdoors in Kahramanmaraş.
July 07, 2026
Smoked Meatballs Are the Menu Item You're Probably Overlooking
Why smoked BBQ meatballs deliver high margins, fast turnover, and consistent quality in commercial operations. Plus p...
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Savor delicious gourmet roasted ribs topped with crunchy crumbs, served on wooden board.
July 07, 2026
Sam's Club Bone-In Pork Chops: What Commercial Operators Actually Need to Know
A practical breakdown of Sam's Club bone-in pork chops for commercial smoking operations — sizing, yield expectations...
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Chef expertly grills skewered meat and vegetables over an open flame, surrounded by smoky aroma.
July 07, 2026
Boka Restaurant Group's Nashville Move: What It Signals for Commercial Kitchen Planning in the South
Chicago's Boka Restaurant Group expands into Nashville. Here's what operators can learn from how major groups approac...
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Chef holding seasoned meat with gloves near barbecue pit, cooking outdoors.
July 06, 2026
Why Your Rotisserie Cooks Unevenly (And How to Actually Fix It)
Uneven cooking in commercial rotisseries has specific causes. Here's how to diagnose and fix them before you lose pro...
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Smoky outdoor cooking scene with firewood and meat over open fire, perfect for summer gatherings.
July 06, 2026
Smoked Picanha: What Norwegian Demand and Brazilian Roots Teach Us About Commercial Crossover Cuts
How picanha went from Brazilian churrasco staple to Scandinavian restaurant menus — and what commercial operators nee...
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Chef uses protective gloves to prepare a beef wrap with fresh ingredients on a wooden surface.
July 05, 2026
Your First Pellet Smoker Brisket: What the Manual Won't Tell You
Practical guidance for operators running their first brisket on a pellet smoker — from temp management to yield reali...
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Chefs preparing food in a smokey kitchen at a Tokyo street food restaurant.
July 05, 2026
What Southpaw's 43-Unit Taco Bell Acquisition Tells Us About Commercial Kitchen Reality
A franchisee just bought 43 Taco Bell locations. Here's what that means for equipment decisions and why smart operato...
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Close-up of glowing charcoal briquettes in a round outdoor grill, ready for barbecue cooking.
July 05, 2026
Grease Fires Don't Announce Themselves: A Service Tech's Guide to Smoker Grease Management
22 years of service calls taught me most smoker fires start the same way. Here's what actually prevents them—and keep...
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Close-up of meat grilling over an open flame, highlighting culinary techniques in Vancouver.
July 04, 2026
What That Popeyes Franchisee Bankruptcy Actually Means for Commercial Kitchen Operators
A major Popeyes franchisee collapse reveals equipment and operational lessons every commercial kitchen operator shoul...
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A well-organized restaurant kitchen with utensils, pans, and a microwave oven.
July 04, 2026
Smoke Stack and Damper Maintenance: The Airflow Procedures Nobody Taught You
Practical smoke stack and damper maintenance intervals, cleaning procedures, and warning signs for commercial smoker ...
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