SmokinTex Newsletter
July 2014     Volume VII, Issue VII 
Jerky Dryer 
Jerky Dryer
Make your own jerky! Dehydrate fruit and vegetables.

SmokinTex ProductsLinks


Rib Hooks

Rib Hooks  

Ideal for hanging your ribs! Set of 12


Sittin Chicken Beer Can Roaster


Create a whole meal in one pan!


Check for specials!


SmokinTex Gourmet Package S100
Pro Series Model 1100

 Portable for RVs, patios and condos.





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




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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!






Howdy!  I purchased a model 1400 2 years ago and have been very pleased with the performance thus far.  I just wanted to let y'all know that I am in the Air Force and ordered my smoker while I was deployed.  Since then I have PCS'd to Germany and use my smoker here!  My German neighbors and other military friends love that I can do smoked, Texas style BBQ.

Thanks for a great product!




Michael R W., Maj, USAF


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


Asian-Style Pork Loin
by Chef Sandy



3# Boneless Pork Loin 

Marinade (process in food processor until pureed):

4 green onions
2 cloves garlic
1 in peeled, fresh ginger, pulverized
1 peeled onion, quartered
1 apple or pear, quartered
1 jalapeño
½ cup soy sauce
2 cubes Thai red pepper puree (or to taste)
1 cup apple juice



Spice Rub:

2T  kosher salt
2t brown sugar
½ t cayenne
½ t citric acid
2t  srirarcha

Create marinade by smashing ginger, garlic, and green onions, then processing in food processor with remaining marinade ingredients.  Add 2 cubes (or to taste) of hot pepper. 


Pour marinade in a zip-top bag and add pork loin.  Let the flavors permeate the meat overnight or up to 36 hours.  Remove marinade from bag, wipe pork loin with paper towels.  Set aside.  Mix spice rub ingredients, then rub onto pork before putting the roast in your SmokinTex smoker.


I used less than one ounce of cherry wood (.8 oz) and smoked the roast at 200°F for about 3.5 hours, until the internal temperature of the meat was 145°F. Remove from smoker and allow the meat to rest for 15 minutes before slicing. Enjoy hot or as a component in a delicious sandwich.



Smokin Ribs the 3-2-1 Method
Smokin Tex 3-2-1 Ribs
Smokin Tex 3-2-1 Ribs

What's Your Favorite Wood?


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!

Wood sample kit
Cherry Wood - delicate
Hickory - favorite standby
Mesquite- recommended for steaks only, very strong flavor
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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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!

SmokinTex Newsletter is an All Star Award Winner for the 5th year in a row!
Thanks to all our customers!



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

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