SmokinTex Newsletter888-922-1511
February 2014     Volume VII, Issue II 
Need Help?  

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!


  New Cover Heavy-Duty Cover 

 Protect your smoker from the elements.

All weather.


SmokinTex Products




Pro Series 1400w/cart Stainless Steel Cart SmokinTex Cart

Stainless steel cart made especially to hold the SmokinTex Pro Series models 1400 and 1100 smokers.


Cold Smoke Plate

 Smoke salmon, cheese, vegetables and more.


Smoke bbq ribs, salmon, cheese, brisket and so much more!



Smokin Tip

 Experiment with different types of wood. But go easy until you learn your own wood flavor level. Some like strong wood flavor some just don't. You can always add more on your next smoke!

Apple Wood Smoked Pork Loin
By deVille


If you haven't smoked a pork loin or pork roast yet in your smoker now is the time!

Tender, moist and with layers of flavor, this 4 lb. roast was smoked to an internal temp of 155F which took around 4 hours in deVille's well seasoned SmokinTex model 1400 on a cart.
You just can't live without the cart!
deVille followed Chef Sandy's recipe. You can see her recipe here in our SmokinTex Recipe Section.

A big thank you to deVille for sharing this awesome meal!

In addition, you can follow along with Chef Sandy's recipe video.
Smoked Pork Loin with Chef Sandy by SmokinTex
Smoked Pork Loin with Chef Sandy by SmokinTex

Smokin Awesomeness 

The attachment (to the left of the smoker) is the Big Kahuna from Smoke Daddy - it truly is amazing - true cold smoke no heat - combined with your awesome fully stainless insulated perfect size smoker (SmokinTex Model 1400), I have created the super smoker. Today I will cold smoke 30 lb. sea salts for our steaks, 20 lbs. of butter for our smoked herb compound butter and 15 lbs. Maytag blue cheese for our smoked blue cheese (all with pure cold smoke). Then tomorrow I will take the Big Kahuna off - cap the pipe and use your thermal barrier (cold smoke plate) to cold smoke our Berkshire pork bologna for an hour. Then remove the barrier, add some more wood and cook the bologna to 148F at 185F slowly. The shelf is new and keeps the unit under my hood system.  Fully insulated and cleanable shelf.  Also added deflectors on the deep fryers below to deter the heat from the smoker as well. For the restaurants we own 2 - BIN112 is my baby 6.5 years old and the other is The Strip Club 104 a steak house almost 3 years old and a beast. 

Both restaurants have done really well. This year the Chinese say it is the year of the horse -- I say the year of the pig and cow. We are taking our meat program this year to new levels from dry aging, salt aging, curing and smoking.

Jason E C.

Executive Chef / Owner

Greer, SC



Active Duty Military Discount
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!
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.

Thanks for your business and happy smokin!
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SmokinTex / P.O. Box 250243 / Plano, Texas 75025 / 888-922-1511

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