Southern Pride of Texas
Equipment Reviews & Comparisons
7 articles on smoker care, BBQ tips, industry news, and more.
SPK-500 vs SPK-700: Making the Right Call for Your Kitchen's Actual Volume
A practical breakdown of the SPK-500 and SPK-700 for operators weighing capacity, fuel costs, and real production needs.
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Electric vs Gas Smokers: What Restaurant Owners Actually Pay Over 5 Years
Real operating cost breakdown comparing electric and gas commercial smokers — fuel, maintenance, parts, and the math ...
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What 30 Years of Brisket Didn't Teach Me About Smoking a Whole Chicken
Earl runs his first whole chicken low and slow on a Southern Pride rotisserie. The results surprised him — and change...
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SPK-500 vs SPK-700: Picking the Right Rotisserie Smoker for Your Actual Volume
A practical breakdown of the SPK-500/M and SPK-700/M — capacity, BTU draw, and which one makes sense for your operati...
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The Pork Shoulder That Changed How I Think About Time and Temperature
After 22 years servicing smokers, I finally nailed my best pork shoulder. Here's exactly what made the difference.
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SP-700 vs. SPK-700: Same Numbers, Different Smokers, Different Operations
Breaking down the real operational differences between Southern Pride's SP-700 and SPK-700 for commercial volume deci...
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That 40 Cubic Foot Spec Doesn't Mean What You Think It Does
Interior capacity specs hide the real story. Here's how to calculate actual usable rack space before buying a commerc...
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