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SmokinTex
SmokinTex
®
®
Published by SmokinTex LLC
P.O. Box 250243
Plano, Texas 75025
Copyright 2011
SmokinTex LLC
Customer Service
888-922-1511
&
1300, 1400, 1430
1450
Printing September, 2011
©2008 SmokinTex LLC
Pro-Series Smokers
All rights reserved. This book or any part thereof may not be repro-
duced in any form without the written permission from SmokinTex
Operating Manual and
LLC Plano, Texas.
Cookbook
Visit our web site at www.SmokinTex.com
2
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Table of Contents
Related Manuals for SmokinTex 1400 Pro Series
Summary of Contents for SmokinTex 1400 Pro Series
- Page 1 Printing September, 2011 ©2008 SmokinTex LLC Pro-Series Smokers All rights reserved. This book or any part thereof may not be repro- duced in any form without the written permission from SmokinTex Operating Manual and LLC Plano, Texas. Cookbook Visit our web site at www.SmokinTex.com...
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Page 2: Table Of Contents
Dear SmokinTex Customer: Instruc on Manual & Set up……………………….4 Woods to Use……………………………………………10 This manual has been compiled especially for SmokinTex Pro- Rubs and Marinades………………..………………..11 Series users. Your SmokinTex smoker will produce great barbecue and smoked foods. Use this manual to familiarize yourself with your Brisket How-To……………………………..…………..12... - Page 3 4th grill and seafood grill. Infor- Do not install wheels if you are going to set up on a table or cart! mation on these and other SmokinTex products are also available on our website: www.SmokinTex.com To avoid electrical shock, do not immerse cord, plugs, or any part of unit in water or other liquid.
- Page 4 Most starting temperature of the food you’re cooking. of these are available from SmokinTex. If you purchase local wood at the supermarket, be sure the wood box lid closes and don't Do not preheat the smoker.
- Page 5 Cherry produces a similar taste to apple - it produces a very mild and fruity flavor. Great with chicken, turkey, and fish or flavoring Your SmokinTex smoker, like your oven, must be kept clean. Loose ham. grease and scale should be removed regularly to prevent build-up.
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Page 6: Rubs And Marinades
Rubs and Marinades Recipes Many of SmokinTex's recipes are from Texas Bar B Que. Texas Bar B Que is located in the heart of downtown Dallas, and is one of two restaurants SmokinTex folks owned and operated in Dallas during There are a lot of rubs and marinades out there. - Page 7 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 char- coal will give you the ring. Now you’re going to say, "They don't put charcoal in an offset BBQ pit."...
- Page 8 Chatsworth’s Smoked Tri-Tip With Apple Walnut BBQ Beans 1 - 3 to 4 pound whole beef tri-tip roast Inject tri-tip with your favorite apple and/or honey based Marinade. Also rub marinade all over. Smoke cook 2-3 hours to desired done- ness, using 2 ounces apple wood.
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Page 9: Prime Rib
SmokinTex’s Prime Rib Smoked Rib Tips Cut off chine bone. Trim excess fat. Season with your favorite rub. Smoke-cook for 2 hours at 225°F using 2 ounces of hickory. Talk about Great!! This is one piece of meat we don’t recommend doing anything to Smoked Baked Potatoes but adding fresh pepper and smoking! But that is us. - Page 10 Baby Back Ribs Ribs are very sacred to the average BBQ enthusiast. Like BBQ sauce, everyone has their own best recipe, and no one wants to hear of a different way of doing them. That is what makes BBQ so great. Some boil them first, some don’t.
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Page 11: Pulled Pork
Smoked Pork Sandwich Eastern North Carolina Pulled-Pork, continued Style with Tidewater Coleslaw Smoke cook at 225°F for 5 hours using 8 ounces of apple or hickory This is a fantastic BBQ, pulled-pork sandwich. In the South Eastern wood. Wrap in foil and finish in your oven at 300°F for 2 1/2 hours. States this is to the BBQer what brisket is to Texans, what tri-tip is When it falls apart, it’s ready. -
Page 12: Turkey How-To
2 pounds pork spare ribs key. However, it's almost impossible to overcook anything in your SmokinTex smoker because the temperature remains low and the cooking is slow. Peel and crush garlic and mix with orange juice,... - Page 13 Thawing from the Experts Turkey thawing hints from the National Turkey Federation: Bring on the Brine Brining is not an essential part of smoking a turkey, but most people Turkeys can be thawed using one of three methods, but the most fool-proof is in the refrigerator.
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Page 14: Smoked Duck
15 minutes, and then serve. The 1 apple, cut in 8 pieces Turkey Tray available thru SmokinTex will add to your ease of re- Salt and pepper moval and allows better smoke coverage all around your bird. -
Page 15: Smokin Wings
Smoke 3 hours at 225° F using 3 ounces cherry wood. A way to marinate quickly, besides injecting, is to vacuum-seal with the marinade. At SmokinTex we prefer to vacuum-seal wings. Because of the size of the wings, it's hard to inject wings. Choose your favorite mari- nade. - Page 16 Blend until smooth. Pour mixture over chicken, turning to coat. Cover and refriger- ate 8 hours or overnight SmokinTex’s Sittin’ Chicken Smoke-cook 2 ½ hours at 225° F using 2 ounces of apple or hickory wood. Select a 3-4 lb chicken, and season it with Tony Chachere’s “More Spice”...
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Page 17: Smoked Ca Ish
Smoked Trout with Dill Sauce Smoked Catfish 4 (8 oz.) speckled trout fillets 1 cup white wine 4 pounds catfish fillets 1/4 cup olive oil 2 lemons 1/4 cup creole mustard 2 pats of butter per fillet Tony’s Creole Seasoning 2 tbs. -
Page 18: Tequila Marinated Salmon
Cold-smoke salmon for one hour using 1 ounce of hickory. Mustard Dill Sauce 4 tbs. Dijon mustard The Cold-Smoke kit available from SmokinTex is a 1000°F heat 1 tsp. dry mustard barrier that takes the place of the lower rack. To cold-smoke, put 3 tbs. sugar one ounce of your wood of choice in the smoke box. -
Page 19: Smoker Accessories
Smoked Swordfish with Tomatillo Salsa Pro Series Smoker Accessories 4 swordfish steaks, 6-8 oz 1 inch thick 2 tbs. vegetable oil salt, freshly ground pepper Smoker Cover Rub the fish with the oil and season with salt and pepper. Spray a seafood rack with oil or non-stick cooking spray.
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