SmokinTex Newsletter

888-922-1511


March 2017     www.SmokinTex.com    Volume X, Issue III 
 
Spring Special Smoker Packages!
Buy any smoker and get a FREE cover!
(Excludes model 1100.)
 
Hurry and get yours today and start smokin!
Good Old
 Customer Service!
Mary,
Thank you for the receipt, the discounts, the bag of wood chips for fish, tips, and excellent customer service!  It was such a pleasure to talk to a live person, who actually answered my call!  

You didn't rush me, explained questions I had, and in a pleasant manner.  You are a real assets to your company!

Sincerely,
Jim T.
 
 
 
February 2017 Newsletter
Smoked Brisket

Smoked Brisket

Video: Smoking The Perfect Brisket

Dan's Fantastic Smoked Salmon

Cilantro Marinated Salmon

 
Smokin Tip
After curing pork bellies for smokin bacon:  "Soaking to remove some of the saltiness will also work. Test it before you smoke by cutting off a small piece (or two or three or four) and frying them up. If too salty, use the soak method you've read about. I've done that with two recent Canadian bacon smokings and the salt level is perfect." By Jfsjazz posted on SmokinTex Forums.
 

 

SmokinTex Products

 

Links
Blog 
  
  

 
Jerky Dryer

Jerky Dryer 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.

$99.95
SmokinTex Cover

New Cover This all-weather cover protects your smoker from the elements.

 

$39.95-$79.95

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ST experience!
SmokinTex Cart
Stainless Steel Cart

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.

$199.95
Seafood Tray

seafood grill The stainless steel seafood grill is great for smoking small items that could fall through larger grills.
 
 

$24.95-$49.95
SmokinTex Thermometers

 

 

An internal probe thermometer is a must have for smokin!

$39.95-$79.95

 
Non-stick Grill Mat

Perfect for fish filets, boneless chicken or turkey breasts. Anything requiring a tighter mesh to provide additional support and/or a non-stick surface.

 

$24.95-$34.95

 

 

Call us if you have any questions. We're here to help!
888-922-1511

 

How Can I Order Parts?
                  
You can order parts such as a heating element and/or thermostat by calling our office. We can assist you in getting the right part.
 
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Need Help?
If you have any questions, comments, pictures, or videos of your SmokinTex experience please contact us at:

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M-F  9-5 CST
Thanks for your business and happy smokin!
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Smokin Bacon by Sean C.
  
 
" I smoked them (pork bellies) for three hours at 225°F giving me an interior temperature well over 165°F and then I actually cool them off with a breeze from a fan, let them sit overnight before I cut them and actually fry them or grill them from there. These are thin bellies though. If they were thicker I would've gone for four hours. I just want to make sure they're above that magic 165°F degrees." By Sean C.

Apple Wood Smoked Bacon
 
"This is for a 4 pound slab of pork belly (AKA pork side):

Crush: 2 Tablespoons black peppercorns
1 Tablespoon fennel seeds
2 Tablespoons Juniper berries

Add: 1/4 cup Kosher salt
2 teaspoons curing salt
1/4 cup: (your choice): maple syrup (the real stuff, not Aunt Jemima), or, brown sugar or, honey. Or, make your own mix of your favorites."

 

See more of this Smoked Bacon Recipe.

 

Bacon Bacon

More on Curing Pork Bellies for Smokin Bacon by Cudjoebbq.

 

Bacon Bacon by Sodaking27.

 

Smoked Bacon

Smokin Bacon by DavidJ3rd.

 

Canadian Bacon

  
Jerky
  
Smoked Jerky
"Finally got the time to make some jerky today. Turned out really good. Smoked at 200°F for 2 hours. Emptied the wood box, turned the temp down to 130°F and started the drier. Dried for 2.5 hours."


Smoked Jerky

Dried Jerky
First Batch Smoked Jerky
"Had the butcher slice an Angus Boneless Round Roast and marinated. We learned from this batch. Will do more soon. The dryer is great. We smoked it between 130°F-150°F. Closer to 130°F. Think we need a higher temp for the smoking process. Not yet what we want but not bad at all."
deVille
  
Drying Jerky
  
Video: How To Smoke Cheese
  
How To Smoke Cheese
How To Smoke Cheese

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 Newsletter Archives
  
SmokinTex Newsletter
We are going on our tenth year of our Award-Winning Newsletter! 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 SmokinTex@SmokinTex.com.

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!

Take a look at this great BBQ Forum- SmokinTex Forums.

See February Newsletter Featuring Smoked Brisket.
 
  
We Honor Veterans Every Day
  
SmokinTex salutes all our veterans and active duty military every day.

We offer a discount off any SmokinTex smoker to all active duty military and first responders.

You must call 888-922-1511 to receive this offer.

SmokinTex supports our troops - thank you for all you do!
  
888-922-1511

 

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Need Tips?  

SmokinTex Forum is 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.

And please call us, too!

888-922-1511

 

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