Southern Pride of Texas
Smoker Maintenance & Repair
17 articles on smoker care, BBQ tips, industry news, and more.
What Watching the French Open Taught Me About Restaurant Equipment Failures
A retired service tech draws parallels between elite tennis and commercial kitchen operations. Both punish inconsiste...
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The Cleaning Schedule That Actually Keeps Your Smoker Running
A practical maintenance calendar for commercial smokers—daily wipe-downs to annual overhauls, with specific procedure...
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The Repair Call You Should've Made Yesterday (And the One You Didn't Need)
A practical framework for commercial kitchen operators deciding between DIY smoker repairs and calling a technician. ...
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What Goes in a Smoker Maintenance Log (And What That Log Will Save You)
A practical guide to building a maintenance log that tracks the right data—component wear, cleaning intervals, and co...
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Your Maintenance Log Is Either Making You Money or It Doesn't Exist
How to build a maintenance log that actually protects your equipment investment and catches problems before they cost...
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What 84 Hospitality Gets Right About Restaurant Atmosphere — And What It Means for Your Kitchen
Breaking down the atmosphere principles behind successful restaurant groups and how your equipment decisions play int...
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Caribou Coffee's $2 Menu Is Smart Business — Here's What BBQ Operators Can Learn
Caribou's new value menu signals where foodservice is headed. Earl breaks down what it means for commercial BBQ opera...
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Two Operators, Two Approaches: What I'm Seeing From Restaurants That Are Actually Making It Work
Ray shares what he's learned from two independent restaurant operators navigating today's costs—their equipment choic...
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What First Watch's Menu Overhaul Tells Us About Kitchen Equipment Decisions
First Watch's recent growth shows how back-of-house equipment choices either support menu innovation or become the bo...
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What Caribou Coffee's $2 Menu Tells Us About Where Your Competition Is Headed
Caribou's new value menu signals pricing pressure across foodservice. Here's what BBQ operators should watch—and how ...
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What Fast-Casual Menu Trends Mean for Your Smoker Program
New menu items from CAVA, Chili's, and Taco Bell reveal where commercial kitchens are headed—and what it means for sm...
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The Maintenance Log Nobody Wants to Keep (Until Their Smoker Goes Down Mid-Service)
A practical guide to building a maintenance log for commercial smokers—what to track, realistic intervals, and the wa...
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