Southern Pride of Texas
Equipment Reviews & Comparisons
250 articles on smoker care, BBQ tips, industry news, and more.
What 29 Restaurant Executive Shuffles Tell You About Where This Industry Is Headed
May saw major CEO changes at Wendy's, Jack in the Box, and Miller's Ale House. Here's what operators should actually ...
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What Actually Costs More: Running Electric vs Gas Smokers Over 10 Years
Real operating cost breakdown for electric and gas commercial smokers, from utility bills to parts replacement and ev...
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The Real Math on Electric vs Gas Smokers: What Your Utility Bills Won't Tell You
Breaking down actual operating costs between electric and gas commercial smokers—fuel, maintenance, repairs, and the ...
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What Smyth's 50 Best Win Means for Operators Who Take Temperature Control Seriously
Chicago's Smyth just topped North America's 50 Best list. Here's what commercial operators can learn from their equip...
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Smoke on the Water and Everywhere Else: What Custom Kitchen Installs Actually Require
Real talk on scaling commercial smokers from food trucks to cruise ships—capacity, fuel, specs, and what most operato...
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Rotisserie Smokers Head to Head: Southern Pride, Ole Hickory, and Cookshack for Commercial Operators
A real comparison of the three major rotisserie smoker brands for commercial buyers — specs, parts availability, and ...
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Trailer-Mounted Smokers: What Competition Teams and Caterers Actually Need to Know Before Buying
A practical buyer's guide to trailer-mounted commercial smokers covering capacity, fuel costs, build quality, and the...
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What a Food Editor's Video Series Tells Us About Where Commercial BBQ Is Headed
Nation's Restaurant News launches a video series with their food editor. Here's what commercial BBQ operators should ...
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SP-500 vs SP-700: How to Know Which One Actually Fits Your Operation
Ray breaks down the real differences between these two Southern Pride rotisserie smokers—capacity, recovery time, and...
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Rotisserie or Cabinet? The Real Calculus for High-Volume Operations
Breaking down rotisserie vs cabinet smokers for commercial BBQ—capacity, labor, consistency, and what actually matter...
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Piebird Opens at DoubleTree Houston: What Hotel Restaurant Concepts Can Teach Commercial Operators
New restaurant Piebird at DoubleTree by Hilton shows how hotel F&B is evolving. Here's what commercial smoker ope...
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Firebox, Pellet, or Gas: Which Smoke Generator Actually Belongs in a Commercial Kitchen
Earl breaks down the real differences between firebox, pellet, and gas-infused smoke systems for commercial operators...
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