Southern Pride of Texas
BBQ Tips & Techniques
71 articles on smoker care, BBQ tips, industry news, and more.
Executive Shuffle Season: What the Big Chain Leadership Changes Mean for Commercial BBQ Operations
March 2026 saw major moves at McDonald's, Brinker, and Inspire. Here's what operators should actually pay attention to.
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What Taco Bell's Butter Chicken Taco Tells Us About Where Commercial Kitchens Are Headed
A fan vote for Indian-inspired fast food signals flavor trends that high-volume BBQ operations should understand - an...
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Oak, Hickory, Pecan, and Fruitwoods: What Actually Matters at Commercial Volume
A practical breakdown of wood selection for high-volume BBQ operations - burn rates, flavor profiles, and sourcing re...
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Smoking at Altitude: What Mountain Operators Actually Need to Adjust
Altitude changes boiling points, combustion rates, and cook times. Here's how to recalibrate your commercial smoker o...
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What the Butter Chicken Taco Tells Us About Where Restaurant Menus Are Headed
Taco Bell's fan-voted Indian fusion taco signals menu trends commercial operators need to watch-and what it means for...
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Why Your Bark Looks Like Leather (And How to Fix It Without Wrapping Too Early)
Commercial bark development depends on timing, surface chemistry, and knowing when foil helps versus when it ruins ev...
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Dry Heat vs. Moist Heat Smoking: Why Your Chamber Environment Matters More Than Your Wood Choice
Understanding when to run dry versus humid smoke can transform your results on tough cuts. Here's what actually happe...
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The Science and Sales Value of a Perfect Smoke Ring
Why smoke rings form, what actually affects their depth, and how consistent ring production translates to ticket aver...
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Stop Leaving Money on the Table: How to Actually Price Smoked Meats
Practical costing strategies for commercial BBQ operators who want real margins, not guesswork. From yield tracking t...
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Dry Heat vs. Moist Heat Smoking: Why the Cut Dictates the Chamber
Understanding when to run a dry chamber versus adding moisture changes everything about how your briskets, ribs, and ...
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Building Bark That Holds Up on a Commercial Line: What Actually Works
Expert techniques for consistent bark development at commercial scale-rubs, wrap timing, and temp management from 30 ...
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