SmokinTex Newsletter  

         August 2013                          Volume VI, Issue VII  


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Call 888-922-1511
Or Order Online at
For a limited time!
 Smokin Tip
 Smoked Peppers:
Use them on sandwiches - we've even used them in place of pimentos in pimento cheese.
From Smokin Chef Sandy
Cold Smoke
Cold Smoke Plate    
Cold Smoke Cheese, Salmon, Veggies, etc.
 seafood grill 

 Smoke nuts, cheese, veggies and more!

 Smokin Tip
 Experiment with different types of  woods. But go easy until you learn your own wood flavor level. Some like strong wood flavor some don't. You can always add more on your next smoke.
SmokinTex Cart
 A must have!
Pro Series 1400w/cart

Stainless steel cart made especially to hold the SmokinTex Pro Series models 1400 and 1100 smokers.
Stainless Steel Cart 
  • 3 stationary shelves
  • one fold up
  • 4 wheels (2 locking)
Share your love of smokin great bbq
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Model 1460



Model 1500

 Residential 1500  
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today and get

that great smoked flavor

right in your
own backyard! 

Smokers make great gifts!



Jerky Dryer
Make venison jerky!
  Jerky Dryer   
Dehydrate foods in your smoker!
      New Cover   
Wood Chunks 
   Wood sample kit    
10 lbs.
Wood Chips  
Smoked NY Style Pastrami  
by Scott L.
Image courtesy of 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.



Place 1 brisket fat down in a pan. Completely submerge the brisket with the brine.

Brine 2 days in the refrigerator - make sure it is completely covered!

Remove the meat from the brine and rub the meat with the prepared rub (see above).

Place the meat in a smoker for 2 hours with your preferred wood chips (I have been using olive wood or lemon wood.)

Remove from the smoker and place in a pan with 2 cups of water. Wrap with aluminum foil. Place in the oven for 3 hours at 250F degrees.

Remove from the oven, slice, and enjoy with rye bread and mustard.


Customer Spotlight         
Dr. Scott L. sent us the pastrami recipe and pictures we've featured in this newsletter. His enthusiasm for smokin foods is inspiring! We asked him to tell us his SmokinTex Experience.
"Dear Good People at SmokinTex-

I bought my smoker from your company about 18 months ago. This smoker has been a G-D send, literally !!!

I have been smoking up NY Style Deli Pastrami that cannot be beat. The key for the Pastrami is after smoking it, it needs to be steamed, which is very simple, but makes all the difference in the world.


I am a chiropractor who moved from the USA 16 years ago to Jerusalem, Israel, with my wife and 4 children. I appreciate good food and love preparing it, but enjoy eating it much more! My two sons are in the Israeli Defense Forces (the Army here - one is a paratrooper and the other is in Air Force Intelligence). These two young men are my greatest fans when it comes to smoking meat. I previously had a Weber Bullet and I can honestly say that my SmokinTex is heads above the Weber!


Thank you again for such a great product. I am more than impressed with your great smoker.


I'm in Thailand right now where a childhood friend from NY has been living for the past 14 years. 


A few months back he saw a few of my photos posted of the Pastrami and when I told him I was going to be visiting him, he asked if I would please bring him one.


Needless to say, the other night, in Chiang Mai, Thailand, there we were, sitting in his garden, eating a NY style Pastrami on Rye bread with mustard, prepared in Jerusalem, Israel, from a fantastic smoker made in Texas. Who would believe it? :)


Keep up the good work!"


Scott L.

To see all Dr. Scott L.'s pictures go to our Pinterest Boards here.

Smokin The Perfect Brisket by
Scott Wallace
Smoking The Perfect Brisket by SmokinTex Video by SmokinTex 
A refresher course on smokin a butter soft brisket!
Active Duty Military Discount  
All Star Award 
"I am active duty military and would like the 20% discount on this order. Thank you, by the way. What a great nod to those of us who serve! 25 years, and still going. - LCDR Eric R., USCG"
SmokinTex salutes all our veterans and active duty military every day.
We offer a discount off any SmokinTex smoker to all
active duty military.
You must call 888-922-1511 to receive this offer.
SmokinTex supports our troops -- thank you for all you do!
SmokinTex Is Now On Pinterest  


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If you have any questions, tips, or recipes check out our SmokinTex Forum, SmokinTex Blog, Web site or just give us a call at 888-922-1511

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