Southern Pride of Texas
Smoker Maintenance & Repair
17 articles on smoker care, BBQ tips, industry news, and more.
Morels and Creole Tomatoes Just Hit the Market — Here's What Your Smoke Program Should Do About It
Seasonal morels and Creole tomatoes are here. Earl breaks down smoke temps, wood pairings, and why these ingredients ...
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Smoked Meatballs Are the Menu Item You're Probably Overlooking
Why smoked BBQ meatballs deliver high margins, fast turnover, and consistent quality in commercial operations. Plus p...
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Pork Chops, Lamb Ribs, and Wagyu Katsu: What Your Menu's Telling You About Smoke
Commercial operators are smoking cuts that weren't on menus five years ago. Here's how to handle pork chops, lamb rib...
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Pork Chops, Lamb Ribs, and Wagyu Katsu: Why Your Smoker Needs to Handle What's Next
Three proteins trending hard on restaurant menus right now — and what they demand from your smoking equipment.
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Cracker Barrel's Comeback Play, KFC at the Table, and What These Menu Pivots Mean for Commercial Operators
Major chains are making bold moves — Cracker Barrel fighting back, KFC testing table service. Here's what operators r...
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What Tom Berry Gets Right About Building Restaurant Concepts That Actually Work
COJE Management Group's founder built a portfolio on travel-inspired menus. Here's what commercial operators can lear...
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What European Fast Food Menus Tell Us About Where American Smokehouse Programs Are Headed
European QSR chains are betting big on smoked proteins. Here's what that shift means for U.S. operators running comme...
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What the Big Chains Are Chasing With Their New Menu Items — And Why It Matters to Your Smokehouse
Earl breaks down what Chick-fil-A, Taco Bell, and Pizza Hut's latest menu moves tell us about where commercial foodse...
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Thai-Japanese Salmon, Indian-Mexican Shawarma: What Fusion Trends Mean for Your Smoke Program
Fusion menu trends are reshaping protein expectations. Here's how commercial smokers adapt to cross-cultural flavor p...
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What KFC's New Smoked Chicken Tells Us About Chain Restaurants Chasing Authenticity
Major chains are adding smoke-forward menu items. Here's what commercial operators should take away from KFC, Taco Be...
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Thai-Japanese Salmon and Indian-Mexican Shawarma: What Fusion Menus Mean for Your Smoke Program
Fusion menus are reshaping what operators smoke. Here's how to adapt your program for cross-cultural proteins without...
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What First Watch's Menu Overhaul Tells Us About Kitchen Equipment Decisions
First Watch's recent growth shows how back-of-house equipment choices either support menu innovation or become the bo...
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