SmokinTex Newsletter



February 2015     Volume VIII, Issue II 



"I got one and I LOVE IT !!! Just wish that I would have got one years earlier. What a GREAT SMOKER !!!"

Marlon G.

All-Weather Cover

New Cover


Protect your smoker from the elements with our cover. We also have covers for all smokers on our cart.


SmokinTex ProductsLinks



Smokers Make Great Gifts!

Buy one for a friend or family member today! 

Seafood Grill

seafood grill

Great for smoking small items that could fall through larger grills.





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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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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!



Sittin Chicken Beer Can Roaster


Create a whole meal in one pan!



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

Smoky Beef Stew
by Chef Sandy

Serves 4


lb. chorizo (Mexican, or a little less of the dried Spanish variety, or use bacon)
2 lbs. stew meat
Salt and Pepper, to season beef and veggies (1t for meat, teaspoon for vegetables)
2 T flour
1T oil, coconut or canola
2 carrots, diced
red pepper, diced
1 c chopped smoked, dried tomatoes
1T smoked paprika
1T tomato paste
1 can beef stock, plus more if needed to maintain liquid level while cooking.


Preheat 4Qt pan over medium high heat and add oil. Cook chorizo until brown. Toss beef with seasoning and flour and brown in hot pan. When meat is brown add onion, carrots and peppers and cook until onions are translucent. Add smoked paprika and stir for a moment until fragrant. Stir in tomato paste and cook until paste begins to brown. Add smoked tomatoes and beef stock. Cover and cook gently for 3-4 hours until meat is tender.

Thicken sauce as desired, using a flour or cornstarch flurry or a slice of bread.


Serve over potatoes or noodles.

Smoked Cheese, Nuts, Salt & Paprika
Follow this method for nuts, salt and paprika:

Smoke batches and batches of pecans and almonds to give family and friends for gifts. Smoke in your SmokinTex BBQ electric smoker with a handful of your favorite wood. We use cherry wood chips because of its delicate flavor. Smoke at 190F for 20 minutes then turn off and unplug your smoker and let sit 1 hour. They are outstanding warm or room temp. Enjoy some and give some away.

Smoked Cheese:

Arrange cheese on the seafood grill or the non-stick mat.

Place a pan of ice on top of the cold smoke plate on the lowest shelf position.

For a delicate smoke flavor use only a handful of cherry wood chips or any flavor you like. Remember to use only a small amount of wood until you learn your smoke flavor level. 

Turn smoker on to 190F and smoke for 20 minutes. Use a timer because it is easy to forget a short cooking/smoking time.

Turn OFF smoker and unplug.

Let cheese sit in the smoker for 1 hour.

Take the cheese out of the smoker and let cool.

Wrap and refrigerate.



Tip: You can also smoke sausage and nuts using this method but with no ice or cold smoke plate. 


Smoked Salmon Video

Smokin Salmon by SmokinTex with Scott Wallace.WMV
Smokin Salmon by SmokinTex with Scott Wallace.WMV



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.
                                               M-F   9-5
We Honor Veterans Every Day
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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