SmokinTex Newsletter
September 2014     Volume VII, Issue IX 
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"Just wanted to let you know I surpassed the 2,000 lb. mark of meat this past December, This 1500-CXLD unit is great! Does everything you said it would & more. Even cooking at minus 25 below 0 a couple times this past winter. Put in & when time to take off done just like it should. Customer service is great! Always someone to answer questions. Will be getting a second one this year. Thanks again."

Uncle B's Last Chance BBQ Shack



Cold Smoke Plate

Cold Smoke Plate

Cold smoke cheese, salmon and more! Perfect for when you want the smoked flavor but not the heat.




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 Check for specials!


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


Sittin Chicken Beer Can Roaster


Create a whole meal in one pan!


Turkey Tray

Turkey Tray

Carry the turkey to the smoker and smoke it! Also can be used to smoke nuts!



SmokinTex Gourmet Package S100
Pro Series Model 1100

 Portable for RVs, patios and condos.




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




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Kasseler By Chef Sandy
Make your own Oktoberfest in your smoker!
This recipe is for Kasseler, a traditional German cured and smoked pork loin, a favorite in Frankfurt am Main, and the very first German meal I shared with my husband on our trip to Germany a very long time ago.

The pork loin will have to cure for 2-4 days in the refrigerator, so be sure to plan ahead.  This curing will result in a finished roast that is pink (ham-like) in color, but usually is a little leaner than ham, and has a slightly different flavor.

Kasseler Recipe:

For a 3# pork loin (probably enough brine for 2 roasts)

Brine Ingredients:

4 C Water

1/4 C Morton's Tender Quick (Curing Salt)

3/4 C Sugar

1/4 C Kosher Salt

6 Bay Leaves

1 t Thyme

1Tbsp Peppercorns, cracked

1 t Coriander Seeds

6 Juniper Berries (or 1oz Gin)

2 C Ice Cubes

Bring water to a boil, then turn off the heat.  Add other ingredients and stir until salt and sugar are dissolved.  Add ice cubes and allow brine to cool. Rinse pork loin and place in zip-top gallon sized bag. When brine is totally cool, add to zip-top bag, remove excess air and put in a very cold place in your fridge.  

After curing, the meat will have a firmer texture than when it was uncured.

Traditionally, Germans use Alder wood to smoke Kasseler, and I used about an ounce to smoke the 1 roast.

After rinsing the Kasseler, I placed it in my SmokinTex 1400 at 200°F for about 5 hours until the internal temperature read 150°F. Traditionally, the roast is cooled, wrapped and refrigerated at this point, then sautéed til golden brown in butter.  Enjoy with sauerkraut, German potato salad or a pretzel!


Chef Sandy


First Smoke in a 1500
"This was my first smoke on my 1500. Had a 1400 and upgraded. Excellent smoker. Was having trouble with the heat. Called and talked to Scott and WOW!!!! The help and support is awesome. He took care of everything and now I am ready for my next run. A big thanks goes out to Scott. Here are some pics. Chopped brisket BBQ.
Thanks Again,
Smoking The Perfect Brisket
Smoking The Perfect Brisket by SmokinTex Video by SmokinTex



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.
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You must call 888-922-1511 to receive this offer.

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Office 888-922-1511 M-F 9-5.

Thanks for your business and happy smokin!
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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!


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

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