Smokin Tex 1400 Owner's Manual

SmokinTex®

SmokinTex®

P.O. Box 2502453

Plano, Texas 75025

Customer Service

888-922-1511

[e-mail]

www.smokintex.com

1400 Pro-Series

Smokers

SmokinTex®

Published by SmokinTex,LLC

P.O. Box 250243

Plano, Texas 75025

Copyright 2008

SmokinTex, LLC

Customer Service

888-922-1511

Notes

Printing January, 2008
©2008 SmokinTex,LLC
All rights reserved. This book or any part thereof may
not be reproduced in any form without the written per­mission from SmokinTex,LLC Plano, Texas.

Visit our web site at www.smokintex.com

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Pro Series Smoker Accessories

Smoker Cover

Seafood Grill

Rib Hooks

Cold Smoke Plate

Table of Contents

Instruction Manual & Set up……………….2
Woods to Use…………………………………7
Rubs and Marinades………………………...9
Brisket How-To……………………………..10
Tri Tip……………………………………….14
Prime Rib……………………………………15
Smoked Baked Potatoes……………………..16
Ribs How-To……………………………….17
Pulled Pork………………………………….19
Turkey How-To……………………………..22
Smoked Duck……………………………….26
Smokin’ Wings………………………………27
Smoked Chicken……………………………28
Sittin’ Chicken………………………………30
Smoked Catfish……………………………..31
Smoked Trout……………………………….32
Tequila Marinated Salmon…………………33
Smoked Swordfish…………………………..35
Smoker Accessories………….………………36

Temp Timer

3

SmokinTex®

1400 Pro-Series Smoker

Instruction Manual & Cookbook

Dear SmokinTex Customer:

This manual has been compiled especially for SmokinTex Pro­Series 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 re-

sponsibility for results of careless and dangerous operation of
SmokinTex smokers or other products.

All warranties are null & void if the practices described in this Op­erator’s Manual are not followed:

Read the following instructions before operating your smoker. The
smoker isn’t a complicated appliance, like any oven or smoker, the
three ingredients required for success are:

1. Know the appliance (read this manual).

2. Only smoke fresh, quality food products (don’t buy outdated

meat).

3. Follow the time and temperatures of the recipe.

Smoked Swordfish with Tomatillo Salsa

4 swordfish steaks, 6-8 oz 1 inch thick
2 tbs. vegetable oil
salt, freshly ground pepper

Rub the fish with the oil and season with salt and pep­per. Spray a seafood rack with oil or non-stick cooking
spray. Arrange the steaks on the rack ,and smoke-cook
at 200°F for 1 hour, checking for doneness after an
hour.

Tomatillo Salsa

6 fresh Tomatillo
1 small red onion, cut into chunks
2 cloves garlic, chopped
1 large fresh Anaheim chili pepper
½ fresh jalapeno, seeded and chopped
4 tbs. fresh cilantro
Salt

Remove and discard the papery husks from the to­matillos. Chop coarsely.

In the bowl of a food processor, combine the tomatillo,
onion, garlic, Anaheim and jalapeno peppers, and cilan­tro. Process just until coarsely chopped and transfer to a
bowl.

If you have any questions not covered in this manual, write to us at
P.O. Box 250243 Plano, Texas 75025, email us at
[e-mail], or call SmokinTex Customer Service
at [phone].

37

Cilantro-Marinated Salmon
with Mustard Dill Sauce

4 tbs. fresh cilantro
½ cup olive oil
3 tbs. fresh lemon juice
½ tsp. salt
¼ tsp. freshly ground pepper
4 salmon steaks or fillets about 1 inch thick

Whisk together cilantro, ¼ cup of the oil, lemon juice,
salt, and pepper.
Arrange the fish in a single layer in a shallow dish or
plastic freezer bag. Pour the cilantro mixture over the
fish, turning to coat. Cover and refrigerate for 1 hour.
Spray a seafood rack with oil or non-stick cooking
spray. Pre-heat smoker to 200°F with 2 ounces apple
wood. Place salmon on seafood rack and smoke for 1
hour, 10 minutes. Check for doneness. Serve with Mus­tard Dill Sauce.

Mustard Dill Sauce

4 tbs. Dijon mustard
1 tsp. dry mustard
3 tbs. sugar
2 tbs. white wine vinegar
1/3 cup vegetable oil
3 tbs. minced dill

In a small bowl, mix: mustards, sugar, and vinegar to a
paste. Slowly beat in oil. Thicken to a mayonnaise con­sistency. Stir in dill.

Read all instructions.

For household use only.

Do not install wheels if you are going to set up on a table or cart!

To avoid electrical shock, do not immerse cord, plugs, or any part
of unit in water or other liquid.

Do not leave hot oven unattended with door open.

Unplug when not in use
any controls to "OFF". Remove plug from outlet. Allow to cool
before putting on or taking off parts.

Do not expose to rain or sprinkler system.

Extreme caution must be used when moving your smoker while
using due to hot grease and food.

CAUTION - to ensure continued protection against risk of electric

shock, connect to properly grounded outlets only.

CAUTION - to reduce the risk of electric shock, keep extension

cord connection dry and off the ground.

Store smoker indoors unplugged when not in use – out of reach of
children.

Important Safeguards

and before cleaning. To disconnect, turn

Service should be performed by an authorized service representa­tive only

.

5

SETTING UP

Check the contents of your smoker. You should have 2 side racks,
4 grills, 1 sea food grill,1 wood box, 4 wheels, a steel grease pan,
starter wood, and instructions. Information on other SmokinTex
products are also available on our website: www.smokintex.com

Choose a Location

Choose a dry, sheltered, well-ventilated location. Do not expose
the smoker to rain or snow. You can purchase a cover for your
Pro-Series Smoker by calling SmokinTex at [phone]or on
our website.

Electrical Power Connections

Your Pro-Series Smoker has a single 700 watt heating system
which uses 120V AC power. Connect the smoker to the power
supply by plugging the power cord into a standard, 3-prong, 120V
receptacle that is protected by a breaker or fuse rated at
15 amperes. A long or light-duty extension cord will reduce the
efficiency of the heating element

.

Tequila-Marinated Salmon

2-1/2 pounds salmon fillets (1 whole side)
1-1/2 cups kosher salt
3/4 cup sugar
2 tbs. chopped fresh basil
3 tbs. coarsely ground black pepper
1-1/2 cups tequila

Mix together the salt, sugar, basil, and pepper.
Spread 1/3 of mixture on the bottom of a non­metallic container (glass or Tupperware).

Remove any bones from the salmon, and lay
salmon skin-side down on the salt mixture. Pour
tequila over salmon, then cover with remaining
salt mixture. Cover tightly and refrigerate for 18
hours. Rinse salmon briefly with water just to
remove salt. Refrigerate until ready to use. Cold­smoke salmon for one hour using 1 ounce of hick­ory.

The Cold-Smoke kit available from SmokinTex is
a 1000°F heat barrier that takes the place of the
lower rack. To cold-smoke, put one ounce of your
wood of choice in the smoke box. Turn tempera­ture to 200°F. When smoke starts flowing, turn
off the smoker. Put in the cold-smoke plate with a
pan of ice on it. Place the salmon on the top rack
(seafood rack). Close door, and let it smoke for
one hour.

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