SmokinTex®
SmokinTex®
P.O. Box 2502453
Plano, Texas 75025
Customer Service
888-922-1511
Email-sales@smokintex.com
www.smokintex.com
1400 Pro-Series
Smokers
SmokinTex® |
Notes |
Published by SmokinTex,LLC
P.O. Box 250243
Plano, Texas 75025
Copyright 2008
SmokinTex, LLC
Customer Service
888-922-1511
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
Temp Timer
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
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 responsibility 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 Only smoke fresh, quality food products (don’t buy outdated meat).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.
If you have any questions not covered in this manual, write to us at
P.O. Box 250243 |
Plano, Texas |
75025, email |
us at |
sales@smokintex.com, |
or call SmokinTex Customer |
Service |
|
at (888) 922-1511. |
|
|
|
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.
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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.
Important Safeguards
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 and before cleaning. To disconnect, turn 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.
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 (888) 922-1511or 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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