Southern Pride of Texas
Equipment Reviews & Comparisons
46 articles on smoker care, BBQ tips, industry news, and more.
What Your Smoker's BTU Rating Actually Tells You (And What It Doesn't)
BTU ratings on commercial smokers don't mean what most operators think. Here's how to read them for real-world cook t...
Read Article →
Rotisserie vs Cabinet: The Real Equipment Decision for High-Volume BBQ
Breaking down rotisserie and cabinet smokers for commercial BBQ operations — capacity math, workflow realities, and w...
Read Article →
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...
Read Article →
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 ...
Read Article →
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...
Read Article →
Rotisserie or Cabinet? The Real Equipment Decision for High-Volume BBQ
Comparing rotisserie and cabinet smokers for commercial BBQ operations. Capacity, consistency, labor costs, and what ...
Read Article →
SPK-500 vs SPK-700: Picking the Right Smoker for Your Actual Volume
A practical comparison of the SPK-500/M and SPK-700/M rotisserie smokers based on real-world capacity, not marketing ...
Read Article →
What I Actually Saw at Coca-Cola's NRA Booth (And Why It Matters for Your Smoker Operation)
Earl's take on Coca-Cola's National Restaurant Show booth and what their beverage tech means for commercial BBQ opera...
Read Article →
Fusion Menus Are Changing What Commercial Smokers Need to Handle
Thai-Japanese salmon and Indian-Mexican shawarma are reshaping commercial BBQ operations. Here's what that means for ...
Read Article →
BTU Ratings on Commercial Smokers: Why Higher Numbers Don't Always Mean Faster Cooks
Understanding what BTU ratings actually tell you about smoker performance—and what they don't—before making a capital...
Read Article →
What I Actually Ate at the National Restaurant Show (And Why First-Time Exhibitors Keep Getting It Right)
Earl shares four standout products from first-time NRA Show exhibitors and explains what commercial operators should ...
Read Article →
What the MenuMasters Awards Tell Us About Where Commercial Kitchens Are Headed
The 29th MenuMasters ceremony honored chefs pushing boundaries. Here's what their innovations mean for operators inve...
Read Article →