Southern Pride of Texas

Smoker Maintenance & Repair

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

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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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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Close-up of mouth-watering grilled meat served on a glass plate, fresh from the barbecue.
June 30, 2026
Your First Smoke on Commercial Equipment: What Those Ribs Are Actually Telling You
First cook on your new smoker didn't go as planned? Here's what those ribs reveal about setup, calibration, and opera...
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Delicious barbecue chicken and zucchini grilling outdoors on a sunny day.
June 21, 2026
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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Juicy chicken wings sizzling on a charcoal grill, perfect for outdoor barbecues.
June 19, 2026
Running Chicken Skewers Through a Rotisserie Smoker Without Losing Your Mind
Practical setup, timing, and temp guidance for commercial chicken skewer production on Southern Pride rotisserie units.
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Delicious barbecue ribs and sausages on grill at outdoor picnic setting, capturing the essence of summer.
June 18, 2026
What 40 Pounds of Pork Ribs Taught Me About Equipment That Actually Lasts
A family birthday turned into a real-world stress test of rotisserie consistency. Here's what 93 years of life and 18...
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Two-Piece Pork Shoulders: Why the Industry Shift and What It Means for Your Yield - Southern Pride of Texas | Smokers & Smoker Parts
June 14, 2026
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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How Tempura Chicken Turned Into a Seven-Day-a-Week Smoked Menu Item - Southern Pride of Texas | Smokers & Smoker Parts
May 07, 2026
How Tempura Chicken Turned Into a Seven-Day-a-Week Smoked Menu Item
A catering customer's odd request led to one of the best smoked chicken preparations I've seen. Here's how it happene...
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Running Caribbean Soul Food on a Rotisserie Smoker: What Actually Works - Southern Pride of Texas | Smokers & Smoker Parts
May 07, 2026
Running Caribbean Soul Food on a Rotisserie Smoker: What Actually Works
Jerk chicken, red beans, and greens on commercial smokers — real production notes from two decades of helping operato...
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Man preparing traditional Argentine asado with grilled meat on open fire outdoors.
May 07, 2026
Beef or Pork Hot Dogs on a Commercial Smoker: The Argument That Won't Die
A practical breakdown of beef vs pork hot dogs for commercial smoking operations — fat content, cook times, and what ...
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