Southern Pride of Texas
Smoker Maintenance & Repair
68 articles on smoker care, BBQ tips, industry news, and more.
The Maintenance Log That Actually Tells You Something: What to Track on Your Commercial Smoker
A practical guide to building a maintenance log that prevents failures and keeps your commercial smoker running. Real...
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What Black Rock Coffee Bar's Growth Tells Us About Equipment That Actually Shows Up
Black Rock Coffee Bar posted strong sales growth despite weather disruptions. There's a lesson here for commercial ki...
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Seasoning Your New Commercial Smoker: The Step That Separates Good BBQ from Great BBQ
A new commercial smoker needs proper seasoning before its first cook. Ray explains the process, timing, and why short...
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What Actually Belongs in Your Smoker Maintenance Log (And What's Just Noise)
A practical framework for commercial smoker maintenance tracking—specific intervals, component names, and the warning...
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Grant Achatz and the Uncomfortable Truth About Innovation in Commercial Kitchens
What a modernist chef's approach to constant reinvention teaches commercial BBQ operators about equipment decisions a...
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The Cleaning Schedule That Actually Keeps Your Smoker Running for Decades
Daily, weekly, monthly, and annual cleaning tasks for commercial smokers — specific procedures and intervals that pre...
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Running Caribbean Soul Food on a Rotisserie Smoker: What Actually Works
Jerk chicken, red beans, and greens on commercial smokers — real production notes from two decades of helping operato...
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What McDonald's, Wendy's, and KFC Menu Changes Mean for Commercial Smoker Operators
Fast food chains are adding smoked and BBQ items. Here's what that signals for independent operators running real smo...
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Mother's Day Restaurant Traffic: What It Actually Means for Your Smoker Schedule
Mother's Day brings predictable chaos to commercial kitchens. Here's how to prep your smoker operation and avoid the ...
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Refractory Coating in Your Smoke Chamber: When It Actually Needs Attention and How to Do It Right
Know when your smoke chamber's refractory coating needs reapplication and how to prep the surface properly. Real proc...
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The Independent Restaurant Is Disappearing — And Equipment Decisions Are Part of Why
Independent restaurants are closing at record rates. Bad equipment decisions accelerate failure. Here's what I'm seei...
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Your Rotisserie Chain Will Fail Before Anything Else — Here's How to Stop It
Rotisserie chains and spits are the first components to fail in rack smokers. Real maintenance intervals and warning ...
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