SmokinTex Newsletter


January 2017     Volume X, Issue I 

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  Super Bowl Special Smoker Package!

Buy Model 1400 and get a FREE cover and more!


New Cover

All for $595. 

December Newsletter


Be sure to check out our Holiday Newsletter! It's full of great smokin recipes and tips! See it here.

Happy Smokin!


SmokinTex Products



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.


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SmokinTex Cover

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



Seafood Tray

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


SmokinTex Thermometers



An internal probe thermometer is a must have for smokin!



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.





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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.
888-922-1511  M-F 9-5
Need Help?
If you have any questions, comments, pictures, or videos of your SmokinTex experience please contact us at:

Office 888-922-1511
M-F  9-5 CST
Thanks for your business and happy smokin!
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This is a great tip from Chef Wil on how to achieve crispy skin on smoked wings! See it here.

Easy Hot Wings by Luke Clayton
NY Style Smoked Pastrami
by Scott L.

1 (3 to 5-pound) brisket
1 gallon water
6 ounces kosher salt
2 ounces Prague powder
2 ounces powdered dextrose
2.5 ounces pickling spices
1/2 cup dark brown sugar
1/4 cup paprika (Sweet Hungarian Paprika if you can find it)
1 tablespoon fresh ground black pepper
1 tablespoon sea salt
1 tablespoon chili powder
1 tablespoon garlic powder
(I use McCormick California blend or granulated)
1 tablespoon granulated onion
(I have used McCormick California blend powder)
1 teaspoon ground cayenne pepper
1/2 tsp ginger
2 tablespoon raw sugar
Combine all ingredients together, using a whisk and transfer to an air tight container.

More Smoked Pastrami Recipes:

SmokinTex Forums member Shrinkrap smoked pastrami in his model 1100. See it here.
Easy Pastrami Recipe by BaltimoreBaySide.
Smoked Pastrami Tip by Metronome.
by DavidJ3rd

"All I did in preparation was wash them, pat them dry, sprinkle with a little McCormick Chicken seasoning inside and out and put them in the unit.

I used 4oz of pecan chips and cooked them at 250F° until the digital thermometer read 170F°.

I only managed to snag a picture on one of them because they smelled so good we cut one up and started in on it right away.

They came out golden brown, juicy as could be with a nice smoke flavor."
DavidJ3rd SmokinTex Forums Member.

This is an outstanding recipe. See it here and here.
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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

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.


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!



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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!


SmokinTex / P.O. Box 250243 / Plano, Texas 75025 / 888-922-1511

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