SmokinTex Newsletter  

         October 2013                    www.smokintex.com                Volume VI, Issue IX  

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Wood sample kit
 Smokin Tip
 "Dry (wood) is the way to go, you don't want any solution dripping down on the electric elements. If you want to try the cider, then soak your wood and let it dry for use later. You can also add seasonings to the wood box. I like small branches of rosemary. Tasty with both chicken and venison. YUMMMM." Posted by Antler on our SmokinTex Forum
   
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 Smokin Tip
 Our SmokinTex Forum has over 3700 posts! You can find great recipes from tried and true smokers! Our Top Senior members are ready to help you with any and all smoking questions.
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SmokinTex Cart
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Pro Series 1400w/cart

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Stainless steel cart made especially to hold the SmokinTex Pro Series models 1400 and 1100 smokers.
Stainless Steel Cart 
  • 3 stationary shelves
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  • 4 wheels (2 locking)
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Wood Chunks 
   Wood sample kit    
10 lbs.
 $16.95
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Wood Chips  
$9.95
Jerky Dryer
Make venison jerky!
  Jerky Dryer   
  
Dehydrate foods in your smoker!
 $99.95
Chile roaster
Jalapeno Roaster
Smoke Jalapenos and chile peppers. 
$39.95
Cold Smoke
  Plate    
Cold Smoke Plate
Cold Smoke Cheese, Salmon, Veggies, etc.
$39.95-$69.95
 
Smoked Salmon
by Smokin Chef Sandy  
Image courtesy of Smokin Chef Sandy
"Salmon is traditionally cured before smoking. Lox is a cold smoked salmon, or possibly just a cured salmon. Hot smoked salmon is cooked in the traditional sense and therefore has more of a cooked fish texture. Smoked salmon is great mixed with cream cheese and lemon juice and served as a cold dip with crackers, fabulous on salads or sandwiches. If you are a wine drinker, smoked salmon is wonderful with a Pinot Noir. I had mine with a $10 Pinot Project Pinot Noir and the wine and the salmon sang!

 

Smoked salmon is a fabulous dish to prepare in your SmokinTex smoker - not many smokers out there can maintain a low temperature for an extended period of time, which is critical when smoking a delicate piece of fish."

 

 

Read the rest of this fabulous recipe here.

 

Enjoy!
Smoked Pumpkin Seeds  
by Smokin Chef Sandy  
Image courtesy of Smokin Chef Sandy
  
[Smoked Pepitas (pumpkin seeds) from our Smokin Chef Sandy.] "After carving our pumpkins, we decided to make some smoked pepitas by putting them in our SmokinTex smoker with a 1/2 oz of hickory wood for 40 min at 225F.  
After they were smoked, I removed them from the smoker, tossed with 1 tbsp of olive oil (butter would be good too), salt, pepper, cumin and chile powder. I then put them in a 350F oven for 15 min until golden. Yum!"

Enjoy!

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We have a lot of fun on our SmokinTex Facebook Page.
Our customers love to tell us their smoking success stories and it's always nice to hear testimonials about our products. We post every weekday with a great picture of smoked food and many days a recipe. 
Smoked Meatloaf with a Bacon Weave
"1 lb 93/7 and 1 lb pork, spices, a little milk and an egg...2 hours @ 250F with a few oak chunks, finished on a hot grill for 10 minutes...amazing..." SmokinTex Forum member HaroldMB
  
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SmokinTex supports our troops -- thank you for all you do!
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