Southern Pride of Texas
Smoker Maintenance & Repair
20 articles on smoker care, BBQ tips, industry news, and more.
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 Actually Belongs in a Commercial Smoker Maintenance Log (And What's Just Noise)
A practical breakdown of what to track in your smoker maintenance log—specific data points, realistic intervals, and ...
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Chili's New Ribs Jingle Has Me Thinking About What Actually Makes Commercial Rib Programs Work
The Lizzo Baby Back Ribs jingle is everywhere. Here's what restaurant operators should actually focus on when running...
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What Watching the French Open Taught Me About Restaurant Equipment Failures
A retired service tech draws parallels between elite tennis and commercial kitchen operations. Both punish inconsiste...
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The Cleaning Schedule That Actually Keeps Your Smoker Running
A practical maintenance calendar for commercial smokers—daily wipe-downs to annual overhauls, with specific procedure...
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The Repair Call You Should've Made Yesterday (And the One You Didn't Need)
A practical framework for commercial kitchen operators deciding between DIY smoker repairs and calling a technician. ...
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What Goes in a Smoker Maintenance Log (And What That Log Will Save You)
A practical guide to building a maintenance log that tracks the right data—component wear, cleaning intervals, and co...
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Your Maintenance Log Is Either Making You Money or It Doesn't Exist
How to build a maintenance log that actually protects your equipment investment and catches problems before they cost...
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What 84 Hospitality Gets Right About Restaurant Atmosphere — And What It Means for Your Kitchen
Breaking down the atmosphere principles behind successful restaurant groups and how your equipment decisions play int...
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Caribou Coffee's $2 Menu Is Smart Business — Here's What BBQ Operators Can Learn
Caribou's new value menu signals where foodservice is headed. Earl breaks down what it means for commercial BBQ opera...
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Two Operators, Two Approaches: What I'm Seeing From Restaurants That Are Actually Making It Work
Ray shares what he's learned from two independent restaurant operators navigating today's costs—their equipment choic...
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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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