Entries Tagged 'The SmokinTex Experience' ↓

Smoked Brisket for Turkey Day

BruteOutdoors brisket

“Smoked my first brisket in the @SmokinTex for Turkey Day!

Turned out great! Throw it in, wait 14 hrs and eat!”

From Brute Outdoors posted on Twitter.


logo small

3-2-1 St. Louis Ribs

ribs james faircloth

“3-2-1 St. Louis Ribs.  Just outta the SmokinTex 1400. Credit to Mary Green for the rub.”

By James Faircloth

3-2-1 method of smokin ribs: 3hrs in smoker, 2hrs foiled, 1hr back in smoker.

Get your SmokinTex model 1400 electric smoker and smoke these amazing ribs!



logo small

Boiled Eggs On The Grill?

Boiled egg dreeves
“I found myself wanting some boiled eggs, but I could never get them cooked just right. Then I decided to try my SmokinTex jalepeno holder on the grill. 325F, 30 minutes.
Eggs came out perfectly cooked, and peeled much easier than traditional boiling. Bon Apetite!” DReeves Top Senior Member, SmokinTex Forums


ST Logo1 Tiff


Another Fine Outdoor Kitchen with SmokinTex Model 1400

builtin kurzner

“Although it has taken much longer than my wife would have liked.  I am finally in the last stages of my outdoor kitchen an have incorporated a built-in version for the SmokinTex 1400.  My son and I designed the whole unit and I wanted a built-in look for the smoker.  With inspiration from MadDog on this forum, I have incorporated the 1400 onto a frame fastened with a heavy duty stainless steel slide.  The teak surround is for aesthetics and has a door to allow the removal of the drip pan.  Under the pan and fastened to the bottom of the frame is a single sheet of stainless to pick up any drips and wipe clean.  I just wish I had room for an outdoor refrigerator, but the pass through window to my outdoor cottage has a refrigerator freezer for that. I will be installing some stainless steel tiles as a backsplash for the grill to be able to avoid smoke stains which she already complained about.”

SmokinTex Forum Member

ST Logo1 Tiff

Apple Wood Smoked Bacon


“Here ya go bacon lovers: (complete with another teaser photo!)

This is for a 4 pound slab of pork belly (AKA pork side):

Crush: 2 Tablespoons black peppercorns
1 Tablespoon fennel seeds
2 Tablespoons Juniper berries

Add: 1/4 cup Kosher salt
2 teaspoons curing salt
1/4 cup: (your choice): maple syrup (the real stuff, not Aunt Jemima), or, brown sugar or, honey.  Or, make your own
mix of your favorites.

Spread this rub over the pork belly, lay a few sprigs of rosemary or thyme over the top (or a teaspoon of either herb, dried) along with 6 cloves of crushed garlic.

Place the pork belly in a large resealable plastic bag or wrap in plastic wrap, place on a tray and refrigerate for a week, next to your beer. No need to drain any liquid that accumulates, but flip the pork belly daily.

After one week, remove from bag, rinse well under cold water to remove any of the salt and seasonings.

Smoke at 225°F degrees until it’s reached an internal temperature of 150°F degrees. ( I used apple wood chips, 1/2 were dry, 1/2 were wet)

Slice and fry.  If there is any left, slice  and wrap in saran wrap in portions that will be useful for you and freeze.  If you roll each slice in Saran wrap like a fruit roll up, it is very easy to thaw and cook later.  Freeze whatever portion you don’t intend to use within the week.  Should keep frozen for several months, if you can stay away from it that long!!!

I’ll be smoking a 10 pounder in a couple of weekends; if anyone is interested, I’ll share the results.



Posted on SmokinTex Forums by member Jfsjazz.

ST Logo1 Tiff


How Cold Is It!?

“Note the grease stalactite under the smoker.” Posted on SmokinTex Forums by member ctimmer.

ST Logo1 Tiff


Smoked Meatloaf with A Bacon Weave!

meatloaf by haroldmb


“1 lb 93/7 and 1 lb pork, spices, a little milk and an egg…2 hours @ 250F with a few oak chunks, finished on a hot grill for 10 minutes…amazing…”

Photo and #recipe from SmokinTex Forum member HaroldMB.


Spiced Pork Butt Bone In

“Home made peach jam injection and rub with a garden crushed pepper blend of habanero, jalapeño, ghost chili, and bandanna pepper.

2 oz of hickory and 3 oz of apple blocks.

225F for 4 hours on cooker ( until internal is 160F).

Wrap and into the oven at 275F until internal was 198F-205F.

This is a spicy meat but has hints of the fruit! Everyone loved it!

Sorry I missed the after photo op just went so fast!”

Nathan F.

Smoked Brisket Baked Potato

Got leftover brisket? Top a big baked potato with brisket, bbq sauce, cheese, chives, sour cream or anything you like.


Smoked Wild Hog Chops by Luke Clayton

Sprinkle a liberal amount of Head Country Championship Seasoning on both sides.

Marinate overnight in refrigerator.

Set SmokinTex at 225°F degrees with 4 ounces of your favorite wood (plum or pecan is my favorite).

Coat with Head Country BBQ Sauce.

Smoke uncovered for 45 minutes.

Add more sauce and either place in foil pan and cover with foil or, double wrap in heavy duty foil.

Continue to cook 3 more hours, check after 1.5 hours to make sure meat is still moist.

Meat will be fall off the bone tender.