SmokinTex Newsletter

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March 2015     www.SmokinTex.com     Volume VIII, Issue III 

SmokinTex Tip

Smoked  Sausage

Smoked sausage is easy and good! 190F for 20 minutes with cherry or apple wood. Then turn smoker off and leave for one hour. Delish!

SmokinTex T-Shirt
  

SmokinTex T-Shirt  

Let everyone know you're serious about smokin with this exclusive short sleeve SmokinTex T-shirt!

LG, XL, XXL or XXXL

$14.95  

 

 

 

SmokinTex ProductsLinks
Seafood Grill

seafood grill

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

 

 $24.95-$49.95


All-Weather Cover

New Cover

$39.95-$79.95 

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

 

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Smokers Make Great Gifts!

Buy one for a friend or family member today! 

Jerky Dryer Jerky Dryer/Dehydrator
                  

Excellent for drying fish, beef, game, fruit and vegetables.

$99.95

 

 

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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.

$49.95-$99.95

 

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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!

888-922-1511

 

Sittin Chicken Beer Can Roaster

 

Create a whole meal in one pan!

$34.95 

 

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

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Smoked Canadian Bacon
By Tim Wynn
  

1 6lbs.(approx.) pork loin cut in two

1 gal cold of water in a food safe 5 gallon bucket

 

Brine

1c sea salt

1c granulated sugar

1c brown sugar

1Tbsp of cure salt

20 peppercorns

3 cloves of crushed garlic

tie loins to make rounder


 

Place pork loins in the brine and put a water filled 1 gallon ziplock bag on them to further submerge them.

 

Put a lid on the bucket and stick it in the refrigerator for 10 days. No need to inject the cure into them when curing this many days. It will penetrate 100%.

 

Day 10 pull them out of the cure rinse and soak in 2 baths of cold water to pull a little of the saltiness out for 2 hrs.

 

Dry and put on racks then refrigerate for 12-24 hrs. until a nice pellicle (a sort of skin to allow the smoke to adhere better) is formed. Tim's took 16 hrs.

 

Tim loaded them in his SmokinTex 1400 at 225F for 4.5 hrs. with cherry pellets until the internal was 145F.


Pull and let them cool before vacuum sealing for 48 hrs. to have the smoke fully penetrate.

 

Tim says, "Then I took a sharp knife, cut the twine off and started slicing off some pork loveliness. You can eat this cold for a ham or slice it thick for smoked pork chops. I like to drop a dollop of butter in the skillet and pan fry for a couple of minutes per side. Try it... You will absolutely love what you can create at home in your spare time. Just a fair warning, if you give any to friends or family you will be making batches of this all of the time. The brine has also been used on chicken, turkey, and venison back strap with wonderful results! Enjoy."

 

Thanks, Tim!

Edited


B&E Carnes Texanas
How To Reheat Smoked Ribs and Brisket Video
B & E Rewarming Smoked Ribs and Brisket
B & E

 

 

See how our friends south of the border
use our model 1500-CXLD commercial smokers.
Video in Spanish.
                 
B&E
B&E
               
SmokinTex Testimonial
By B&E owner David Andrews
  

"Here at B&E we will NEVER use another smoker. Before buying the first big smoker, the 1500-CXLD, I tested the small smoker like I tested several other brands. HANDS DOWN  SmokinTex  put them all under the porch. I bought the first 1500-CXLD, then six months later my second one and now we are about to order our third one.

 

The smaller SmokinTex? Working its rear end off every day still and this is seven years later!

We ship around 1.3 tons every week of chicken, brisket and ribs. Now a word about service from SmokinTex, if I have a question about doing maintenance or I need a part like a thermostat or an element, Hoss, it's done. I get it shipped to me here in Mexico immediately. Not enough I can say about the people at SmokinTex! These people are downtown, get back, Jack, just go right straight ahead on, now! Love these people!"

  
SmokinTex Commercial Model
1500-CXLD
Add a description   
Thinking of starting your own business? We've got the perfect commercial electric bbq smoker/oven for you!

We have thousands of restaurant owners and caterers who use our great long lasting and economical smokers every day. Some run their CXLDs 24/7.

  • Great for all commercial and professional smoker applications.
  • Professionals can infuse smoke flavor into foods for 2-3 hours then finish off in traditional ovens or on the grill for more product output.
  • Restaurants, Catering, C-stores, Country Clubs, Corporate Kitchens, Concession Kitchens, Lodges, Fire Stations or however you
    want to use it.
  • Also, our SmokinTex commercial smokers make a great warming oven!

See more information about our Commercial Smokers here.

  

 

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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                                               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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888-922-1511

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

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