Southern Pride of Texas
Smoker Maintenance & Repair
8 articles on smoker care, BBQ tips, industry news, and more.
When Your Rotisserie Cooks Like a Broken Clock: Finding the Real Problem
Practical diagnosis guide for uneven cooking in commercial rotisserie smokers — specific causes, component checks, an...
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Pork Chops, Lamb Ribs, and Wagyu Katsu: Why Your Smoker Needs to Handle What's Next
Three proteins trending hard on restaurant menus right now — and what they demand from your smoking equipment.
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Lee's Famous Recipe Adds a 10-Piece Box and Nobody's Talking About What That Actually Means
A regional chicken chain adding a menu item tells you more about commercial kitchen capacity than any equipment broch...
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What Tom Berry Gets Right About Building Restaurant Concepts That Actually Work
COJE Management Group's founder built a portfolio on travel-inspired menus. Here's what commercial operators can lear...
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What Raising Cane's Expansion Tells Us About High-Volume Chicken Operations
Raising Cane's new LA flagship signals where QSR chicken is heading. Here's what commercial operators can learn from ...
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Thai-Japanese Salmon, Indian-Mexican Shawarma: What Fusion Trends Mean for Your Smoke Program
Fusion menu trends are reshaping protein expectations. Here's how commercial smokers adapt to cross-cultural flavor p...
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Why Your Rotisserie Is Cooking Unevenly (And What to Actually Check)
Practical diagnostic steps for commercial rotisserie hot spots and cold zones — component checks, calibration, and fi...
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When Your Rotisserie Cooks Like It's Playing Favorites
Practical diagnosis for uneven cooking in commercial rotisserie smokers — motor issues, heat distribution, rack probl...
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