The SmokinTex drying system sits on top of any SmokinTex smoker, over the smoke hole. It has a 12 volt exhaust fan that draws the air from the bottom drip hole up past the wood box and thru the jerky, drying it.
Perfect for fish filets, boneless chicken or turkey breasts. Anything requiring a tighter mesh to provide additional support and/or a non-stick surface.
Stainless steel cart made especially to hold the SmokinTex Pro Series models 1400 and 1100 smokers. Has fold down side shelf and stationary shelves for easy storage of wood and accessories.
SmokinTex Forumis a great resource for all things smoked. There you will find thousands of posts -- some with recipes and pictures. We have great members who answer questions and point you in the right direction.
Rub potatoes with olive oil, smoke at 250°F for 3 to 3 1/2 hours, or until tender. Leftover smoked baked potatoes, peeled and cubed, are great for: hash browns, potato salad, mashed potatoes, potato soups, & chowders.
Because we use every scrap of our smoked briskets we chopped leftover hickory smoked brisket and added cheese, sour cream and SmokinTex BBQ Sauce.
Each year we hope we have brought you, our great customers, the smokin recipes and tips you want.
Please read our
back issues and if there is anything YOU would like to see here or would like to contribute please email us at
[email protected].
And for more of the
SmokinTex Experience-sign up and join our
SmokinTex Forums. Our Forum members are happy to help experienced BBQ smokers and newbies!
