SmokinTex Newsletter

October 2016     Volume IX, Issue X 

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Fall Football Special!

Purchase model 1400

 and get a FREE

Heavy-Duty Cover

New Cover  

+ Extra Accessories!

All For



 Tell Your Friends!


November Newsletter

Our next newsletter will be chock-full of great smoked turkey tips, recipes and a how to smoke a turkey video by Scott Wallace. Don't miss it! Make sure your friends see it too! Forward this email and tell them to signup
on to get all our great newsletters

Blackberry Habanero Marinated Pork Loin with Tropical Salsa
  • 1 6-pound pork loin
  • 2 whole habanero chilies
  • 6 oz. blackberry syrup (pancake-style)
  • 1/4 lb. kiwi fruit, peeled, chopped
  • 1/4 lb. pineapple, peeled, chopped
  • 1/4 lb. peaches, peeled, chopped
  • 1/4 lb. blackberries

See more of this recipe here.

Smokin Tip
"Each rack of ribs and cut of meat is a little different, and it's best to allow a little 'wiggle room' in your doneness window so that you can get exactly what you want."
Chef Sandy


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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ST experience!

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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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!



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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by Chef Sandy 
" I had 2 racks of ribs; one spare rib rack from my neighbors' farm and a rack of baby backs from the grocery store.

I decided to smoke them both, using the same technique and spices in my SmokinTex smoker. Both racks were rinsed, prepared (removed silver skin from bone side of ribs) and then rubbed with limes and a blend of spices.

After absorbing the spicy flavors of the rub overnight, the ribs were smoked, then wrapped and sauced to continue the tenderizing process. Finally, a few minutes on the grill caramelized the mango barbecue sauce.

They were delicious! I think the straight from the farm spare ribs won 'Best of Show' from me, but my husband chose the baby backs. Since both racks got the same cooking time, the baby backs were a little less tender and next time I'd leave them in the foil packet stage a little longer. Each rack of ribs and cut of meat is a little different, and it's best to allow a little 'wiggle room' in your doneness window so that you can get exactly what you want."

Pork rub:
2 cut lime halves
1/2 cup paprika
1/2 cup kosher salt
1/4 cup brown sugar
1 Tbsp pepper
1 tsp garlic salt
2 tsp cumin
Apricot Honey Glaze for Ribs
Andouille Sausage
by Mark B.
5 lb. pork butt
1 tsp. cayenne pepper
1 Tbs. paprika
ΒΌ+ C garlic, chopped
1/8 C black pepper, fresh ground
3 Tbs. salt
2 tsp. fresh thyme leaves, chopped
1 tsp. crushed red pepper
Insta-cure #1 per weight of meat
1/2 C ice water
1/8 C non-fat powdered milk

Chop half of meat into 1/4" pieces and grind other half with a coarse grinding plate. Mix with powdered milk.

Combine paprika, garlic, black pepper, salt, thyme leaves, red pepper, curing salt and ice water in a bowl. Toss mixture with meat.
Summer Sausage
by Sodaking27
4lbs. Ground chuck
1lb. Ground pork shoulder
7.5 teaspoons Morton Tender Quick
2 tablespoons mustard seed
3 tablespoons garlic power
2 tablespoons 1/4 cracked black pepper
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt.
5 - 2.4" X 12" MAHOGANY FIBROUS SUMMER SAUSAGE CASINGS (soak in warm water 30 minutes before using)

Video: Smokin Pork Ribs
By Scott Wallace 
  "I do appreciate the quick delivery of the 1400 smoker
Also Smokin Tex has great customer service.The carrier just delivered the smoker.
Thank you."
Mike P.

"Great Smoker!
I put my new smoker through a trial by smoke this weekend. 3 racks of  baby backs, two pork butts, a huge brisket, two chickens and 2 dozen  sausages. The results were phenomenal. I've always used a wood fired smoker and had good/great results - but the ease of using your smoker made my weekend so much more relaxing. 20 hours of loading wood is no fun!

The neighbors were happy to be invited for the trial run tasting. Even my buddy from BBQ land Austin was impressed!
Next is a charity event for 100 people. I'm confident I can pull it off with my SmokinTex!!!"
Dave C.
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!

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

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