Southern Pride of Texas
Equipment Reviews & Comparisons
30 articles on smoker care, BBQ tips, industry news, and more.
12 Questions You Better Ask Before Signing That Smoker Invoice
Earl breaks down the real questions commercial operators need answered before making a $30K+ equipment decision. No f...
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Gas-Assist vs. All-Wood: What 22 Years of Service Calls Taught Me About Commercial Smoker Trade-Offs
A retired Southern Pride tech breaks down the real cost, labor, and flavor differences between gas-assist and all-woo...
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Rotisserie or Cabinet: Choosing the Right Smoker When Volume Actually Matters
A 22-year service tech breaks down which smoker design handles high-volume restaurant demands better—and why the answ...
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Rotisserie or Cabinet: Matching Your Smoker Type to a High-Volume Operation
How to choose between rotisserie and cabinet smokers based on yield, labor, and what you're actually cooking at volume.
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12 Questions I Ask Before Any Commercial Smoker Purchase — And Why Most Operators Skip the Wrong Ones
Earl breaks down the 12 real questions commercial operators should ask before buying a smoker, from BTU efficiency to...
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12 Questions That Separate a Smart Smoker Purchase from a $40,000 Mistake
Before signing on a commercial smoker, ask these 12 questions. Your answers determine whether you're buying an asset ...
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Gas-Assist Changed My Mind About Wood Purists (After 22 Years of Fixing Both)
Real cost and flavor differences between gas-assist and all-wood commercial smokers, from someone who's repaired thou...
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Rotisserie vs. Cabinet: Making the Right Call for High-Volume BBQ
A real breakdown of rotisserie and cabinet smokers for high-volume operations—yield math, fuel costs, and which actua...
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Electric vs Gas Smokers: What Actually Shows Up on Your Operating Statement
Real operating cost breakdown for commercial smokers — fuel, maintenance, parts, and the numbers most equipment reps ...
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What 22 Years of Service Calls Taught Me About Rotisserie Smokers
A retired service tech compares Southern Pride, Ole Hickory, and Cookshack rotisserie smokers based on real-world fai...
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Fancy Menu Items Don't Mean a Thing If Your Smoke Program Can't Keep Up
Earl breaks down what operators actually need when upscale proteins hit the menu — and why your smoker matters more t...
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What CAVA, Chili's, and Taco Bell Are Chasing — And Why Your Smoker Needs to Keep Up
Fast-casual chains are pushing smoked proteins hard. Here's what commercial operators can learn from their latest men...
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