Southern Pride of Texas
Smoker Maintenance & Repair
170 articles on smoker care, BBQ tips, industry news, and more.
Grease Management in High-Volume Smokers: What Actually Prevents Fires and Keeps Inspectors Off Your Back
Practical grease management for commercial smokers: cleaning intervals, component names, warning signs, and what I le...
Read Article →
What KFC, Taco Bell, and Panera's New Smoked Items Tell Us About Where Commercial BBQ Is Headed
National chains are chasing smoke flavor hard. Here's what their new menu items mean for operators already running re...
Read Article →
When Your Door Gasket Fails, Your Fuel Bill Knows First
How to spot failing door gaskets on Southern Pride smokers and replace them correctly. Specific signs, part numbers, ...
Read Article →
Your Smoker's Thermostat Is Lying to You — Here's How to Fix It
Practical thermostat calibration methods for commercial smokers, including the tools you actually need and when to ca...
Read Article →
Your Smoke Stack Isn't Just a Chimney — It's the Whole Reason Your Fire Burns Right
Practical smoke stack and damper maintenance for commercial operators. Component names, cleaning intervals, and the w...
Read Article →
Grease Management Won't Make You Famous, But It'll Keep You Open
Practical grease management procedures for high-volume smokers. Component names, cleaning intervals, and the fire pre...
Read Article →
What I Actually Saw at the National Restaurant Show (And What It Means for Smoker Operations)
Earl breaks down 5 food trends from the NRA Show and what commercial BBQ operators should actually pay attention to.
Read Article →
Thermostat Calibration on Commercial Smokers: What You Actually Need to Do
Step-by-step thermostat calibration for commercial smokers, including the tools that matter and the shortcuts that'll...
Read Article →
Grease Management Is the Boring Part That Can Burn Your Business Down
Practical grease maintenance for commercial smokers: real intervals, component specs, and what health inspectors actu...
Read Article →
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...
Read Article →
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...
Read Article →
Season Your New Smoker Right or Wonder Why Your Brisket Tastes Like Sheet Metal
A step-by-step guide to properly seasoning commercial smokers, with the specific temps, times, and fats that actually...
Read Article →