Southern Pride of Texas

Recipes & Cooking Guides

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

Juicy marinated chicken being grilled on a BBQ with rising smoke.
July 06, 2026
60 Chicken Halves at Once: What I Learned Running High-Volume Smoked Chicken
Production-scale smoked chicken for restaurants: yield math, timing sequences, and the equipment decisions that actua...
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Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right at Volume) - Southern Pride of Texas | Smokers & Smoker Parts
June 11, 2026
Why Your Steakhouse Should Be Smoking Prime Rib (And How to Do It Right at Volume)
How to build a smoked prime rib program for steakhouse volume — wood selection, temp control, holding protocol, and t...
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Running 60 Chicken Halves Through a Single Cook: The Math That Makes It Work - Southern Pride of Texas | Smokers & Smoker Parts
April 22, 2026
Running 60 Chicken Halves Through a Single Cook: The Math That Makes It Work
Production-scale smoked chicken requires yield tracking, proper staging, and equipment that holds temp across a full ...
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