Southern Pride of Texas
Equipment Reviews & Comparisons
250 articles on smoker care, BBQ tips, industry news, and more.
Nation's Restaurant News Launches Video Series — And Why Commercial Operators Should Pay Attention
NRN's new video series with their food editor signals where foodservice media is heading. Here's what it means for op...
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What the 2026 Hot Concepts Winners Tell Us About Where Commercial Kitchens Are Headed
The Nation's Restaurant News Hot Concepts list reveals which operations are scaling smart. Here's what their equipmen...
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I've Run All Three Brands. Here's What Actually Holds Up.
Earl compares Southern Pride, Ole Hickory, and Cookshack rotisserie smokers after 30 years on competition circuits an...
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Weekday Smoked Turkey That Actually Works for Sandwich Service
How to produce consistent smoked turkey for weekday sandwich menus without babysitting a smoker or sacrificing quality.
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SPK-500 vs SPK-700: Picking the Right Rotisserie for Your Operation's Real Volume
Comparing Southern Pride's SPK-500 and SPK-700 rotisserie smokers for commercial operators weighing capacity, footpri...
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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...
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That Spec Sheet Is Lying to You About Interior Capacity
Interior cubic feet means nothing if you can't load it. Here's how to read smoker specs like someone who's actually c...
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What 29 Restaurant Executive Departures in May Tell Us About Where This Industry Is Headed
A wave of CEO changes at Wendy's, Jack in the Box, and Miller's Ale House signals deeper shifts in foodservice — and ...
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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...
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What Your Smoker Warranty Actually Covers — And the Expensive Surprises Hiding in the Fine Print
Commercial smoker warranties vary wildly. Earl breaks down what's really covered, what's not, and why cheap warrantie...
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What Pasta Service Taught Me About Smoker Capacity (And Why That Trout Changed Everything)
A restaurant's menu expansion to pasta and smoked trout revealed hard truths about smoker sizing and workflow most op...
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Why the MLR-850 Keeps Showing Up at the Busiest Catering Gigs in Texas
A practical breakdown of Southern Pride's MLR-850 for mobile catering — capacity math, fuel costs, and what operators...
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