Southern Pride of Texas
Smoker Maintenance & Repair
8 articles on smoker care, BBQ tips, industry news, and more.
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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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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Pork Chops, Lamb Ribs, and Wagyu Katsu: What Your Menu's Telling You About Smoke
Commercial operators are smoking cuts that weren't on menus five years ago. Here's how to handle pork chops, lamb rib...
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My First Low-and-Slow Whole Chicken: What Actually Worked and What I'd Do Different
Travis breaks down his first attempt smoking whole chickens low and slow on a commercial rotisserie — real temps, tim...
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Two-Piece Pork Shoulders: Why the Industry Shift and What It Means for Your Yield
Pork shoulders now arrive in two pieces more often than whole. Here's the operational impact, yield math, and how to ...
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Those Ugly Briskets Aren't Dead Yet: A Pellet Grill Rescue Operation
Ray explains how to salvage tough, bark-less briskets from a pellet grill cook gone wrong—and why it happened in the ...
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Thai-Japanese Salmon and Indian-Mexican Shawarma: What Fusion Menus Mean for Your Smoke Program
Fusion menus are reshaping what operators smoke. Here's how to adapt your program for cross-cultural proteins without...
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First-Time Ribs on a Commercial Smoker: What Nobody Tells You Until You've Already Messed Up a Case
Practical guidance for operators smoking their first rack of ribs on commercial equipment. Real temperatures, timing,...
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