SmokinTex Newsletter


       April 2018              Volume XI, Issue IV
Spring Into Summer Special Smoker Package

Purchase a

SmokinTex model 1400 BBQ smoker and get a FREE COVER plus extra accessories!


All For $595

Hurry while this special lasts!


Residential Smokers


Commercial Smokers

Smokin Tip

Chef Amy Sins saves her smoked brisket fat and freezes it. She uses it to ramp up flavor and marinates vegetables in it with spices!


Chef Amy used this batch for veggie fajitas and tossed with a quiona salad.


Check out more FAQs here and more Smokin Tips here on Pinterest.


March Newsletter



SmokinTex Products



Seafood Tray

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


Ready For Summer!

Get a SmokinTex BBQ Electric Smoker and enjoy smoked brisket, ribs, chicken, pork and cheese!


This is model 1400 our biggest seller! 


BUY   Only $595!


Call us and we'll fit the right size smoker for you.



Send this email to your family and friends! Share your

ST experience!

SmokinTex Cover

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



Cold Smoke Plate
Cold Smoke Plate
Perfect for when you want the smoked flavor but not the heat.
Create great smoked flavor in salmon, cheese, pasta, salads & vegetables with our cold smoke plate.
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SmokinTex smokers make great gifts!
SmokinTex Thermometers



An internal probe thermometer is a must have for smokin!



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1460 Model 1460 is bigger than a 1400 and is our largest backyard smoker.


This model can handle 60 pounds of heavy cuts of meat per load and 14 racks of ribs!


BUY   $995

ST Have you seen our animation of the interior of our SmokinTex 1400?

1400 w/ ribs

See it here.

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.




Award-Winning Newsletters
We were just named a Constant Contact All Star for 2017! Our 9th year in a row! We love our customers.
See our Award-Winning Newsletters here.



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Call us if you have any questions. We're here to help!



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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 Chris P.
Chris P. posted these great pix on Instagram and he graciously shared his recipe.

"The recipe starts with 4 whole trout. This will make a party sized amount of spread so you might want to half the recipe if you're not feeding a hungry dozen. 

First, rinse your fish and pat it dry. Some people say to debone the trout after smoking but a lot of recipes call for you to filet the fish first. I will try smoking a whole trout next time but for this recipe I do filet the fish before smoking. The advantage of working with a filet is that the flavors can penetrate the flesh better. It might be debatable if you're only brining and smoking but let's continue with a filet. I have now have 8 filets from the 4 trout.
Brine Ingredients:
1/2 gallon water
1/2 cup salt
1/2 cup sugar

Chris smoked trout in his SmokinTex model 1400 smoker.

Read More of this recipe here.


Tequila-Marinated Salmon

Luke Clayton is an avid hunter, fisherman, outdoors writer and radio host. He is currently featured in the 2018-2019 Texas Almanac. You can find several recipes where he uses his well seasoned SmokinTex 1400.
Luke's new website is Catfish Radio
This unique built-in is from our customer Tim who creatively designed his SmokinTex 1400 to be showcased within his outdoor kitchen.
Outdoor kitchen cutout
This 1400 smoker also has a cutout smoke hole and is positioned around the back of this outdoor kitchen for easy access.

See our Outdoor Kitchens Section for more inspiration and send us your outdoor kitchen with your SmokinTex smoker.

Nice bark!
This great picture was posted on Twitter  Follow us on Twitter by @Pabst388.

"@SmokinTex brisket badassery in my ST1400 10 hrs @ 225F degrees. 2 hour rest in foil and towel. Yum."
This looks so good!
See more info and tips on smokin a brisket here on our Smoked Brisket Board on Pinterest.
Leon S. of Colmesneil, Texas put his well used SmokinTex 1400 to good use. We've said it before,
SmokinTex smokers are built to last!

"The smoker I use I bought in 2003. I've used it quite a bit twice a year. It got a big workout this year. 96 hours straight without shutting down. I smoked a hundred and fifty pounds of briskets, 75 lbs of smoked turkey and 50 lbs of sausage for a benefit.
The wood I usually use is hickory or red oak. This time I used some black walnut which was good.
The briskets I trim part of the fat off. I seasoned it with Tex Joy BBQ rub along with tenderizer. Then soak it for 12 hours in Masterpiece marinade. I smoke these brisket for 10 to 12 hours on my thermostat around 155°F to160°F.
I smoked the turkeys also the same temperature for about 10 hours. I check the juice in the back to see if it's clear and if not I turn the temperature up just a little for another hour.
The sausage I smoked for about 3 to 4 hours on a 160°F."


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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