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Summary of Contents for SmokinTex Pro 1500-C
- Page 1 Pro Series Model 1500-C Operating Manual...
- Page 2 Pro Series Model 1500-C SmokinTex introduces the Pro Series 1500-C A large electric (all stainless) smoker at an affordable price. The Pro Series 1500-C uses a dual 700 watt heating element system that gives you the flexibility of using the full 1400 watts or just 700 watts, depending on the load.
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Page 3: Important Safeguards
SmokinTex Pro Series 1500-C users. Your SmokinTex smoker will produce great barbecue and smoked foods. Use this manual to familiarize yourself with your smoker and its operation. SmokinTex, LLC. assumes no responsibility for results of careless and dangerous operation of SmokinTex smokers or other products. -
Page 4: Choose A Location
Use any hardwood in your smoker. The popular woods for smoking are hickory, apple, cherry, mesquite, pecan, alder, and maple. Most of these are available from SmokinTex. If you purchase local wood at the supermarket, be sure the wood box lid closes and don't use more than 8 ounces. - Page 5 Operating There is 1 switch. Center Off. Up Both Heating Elements On. Down One Heating Element On 2 (left side). There are 2 lights. 1. Power on light. 2 Heating Element on light. The power on light tells you there is power to the smoker. The heating element on switch tells you there is power to the heating element this light will go on and off during the smoking/cooking cycle as the thermostat turns on and off the power to the heating element or elements depending if you are using 1 or both elements.
- Page 6 Temperature probe thermometers are available from SmokinTex. Never leave the smoker unattended with the door open and the smoker on. When closing down, always unplug your smoker. Be careful when emptying the wood boxes, they could still be very hot.
- Page 7 Your SmokinTex smoker, like your oven, must be kept clean. Loose grease and scale should be removed regularly to prevent build-up. You never want to take the smoker back to a like new state. For best results, leave the seasoning on the walls of the smoker. You can keep the shelves and side rails clean in your dishwasher or by your dish washer whichever is the case.
- Page 8 Texas Bar B Que restaurant which was owned and operated in Dallas during the 90's by SmokinTex folks. In fact, we may be the only smoker company folks who have owned and operated a BBQ restaurant. SmokinTex website has a...
- Page 9 Now it’s smoking time . Load your wood box with 3 pieces of your favorite hardwood. If you want a smoke ring on your brisket, add a few lumps of charcoal to your wood box. The nitrates in the charcoal will give you the ring. Now you’re going to say, "They don't put charcoal in an offset BBQ pit."...
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Page 10: Smoked Baked Potatoes
vacuum-pack. Now you’re ready to serve or freeze. Keep warm, 150°F, if you’re going to serve it. Smoked Rib Tips Cut off chine bone. Trim excess fat. Season with Tony Chachere’s “More Spice.” Smoke-cook for 2 hours at 225°F using 2 ounces of hickory. Smoked Baked Potatoes Rub potatoes with olive oil, smoke at 250°F for 3 to 3 1/2 hours, or until tender. -
Page 11: Baby Back Ribs
Smoked Pork Ribs with Honey Marinade 1 clove garlic 1/2 cup fresh orange juice (about 2 large oranges) 5 tbs. honey 2 1/2 tbs. brown sugar 1/2 tbs. soy sauce 2 pounds pork spare ribs Peel and crush garlic and mix with orange juice, honey, sugar, and soy sauce in a shallow casserole dish or plastic freezer bag. - Page 12 Rub with your favorite rib rub. Smoked Pork Sandwich Eastern North Carolina Style with Tidewater Coleslaw This is a fantastic BBQ, pulled-pork sandwich. In the South Eastern states this is to the BBQer what brisket is to Texans, what tri-tip is to people on the West Coast, and what a luau is to Hawaiians! The coleslaw is put directly on top of the pork, which is put directly on the bun.
- Page 13 You can use whatever variety of wood you like best. Any kind of fruit wood, such as apple or cherry, complements turkey very well, but hickory, pecan, and maple will be equally enticing. All the woods above are available through SmokinTex. How to Pick the Turkey We recommend that, if you wish to smoke a whole bird, you choose one that weighs no more than about 18 pounds.
- Page 14 in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking dish in the refrigerator. The following chart provides good guidelines for thawing times: Refrigerator turkey °F) thawing time (40...
- Page 15 mixture, or your turkey will taste far too salty to eat! Unfortunately, stuffing a smoked turkey is not recommended. If you've got your heart set on stuffing, you can make it separately in the oven. You Can't Rush a Good Thing Although smoking a turkey is pretty easy, it takes time.
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