SmokinTex 1300 Pro Series User manual

1300, 1400, 1430 & 1450
Pro-Series Smokers
Operating Manual and
Cookbook
SmokinTex®
2
SmokinTex®
Published by SmokinTex LLC
P.O. Box 250243
Plano, Texas 75025
Copyright 2011
SmokinTex LLC
Customer Service
888-922-1511
Printing September, 2011
©2008 SmokinTex LLC
All rights reserved. This book or any part thereof may not be repro-
duced in any form without the written permission from SmokinTex
LLC Plano, Texas.
Visit our web site at www.SmokinTex.com

3
Table of Contents
Instrucon Manual & Set up……………………….4
Woods to Use……………………………………………10
Rubs and Marinades………………..………………..11
Brisket How-To……………………………..…………..12
Tri Tip………………………………………………………..16
Prime Rib………………………………………...….…… 17
Smoked Baked Potatoes…………………………….18
Ribs How-To……………………………………………...19
Pulled Pork……………………………………...………..21
Turkey How-To……………………………..…………...24
Smoked Duck………………………………….………...28
Smokin’Wings…………………………………………..29
Smoked Chicken………………………………………..30
Si n’Chicken…………………………………………...32
Smoked Caish………………………………………….33
Smoked Trout…………………………………….…… ..34
Tequila Marinated Salmon………………………...35
Smoked Swordfish……………………………………. 37
Smoker Accessories………….………………….…...38
4
SmokinTex®
1300 & 1400 Pro-Series Smoker
Instruction Manual & Cookbook
Dear SmokinTex Customer:
This manual has been compiled especially for SmokinTex Pro-
Series 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 responsi-
bility for results of careless and dangerous operation of Smokin-
Tex smokers or other products.
All warranties are null & void if the practices described in this Oper-
ator’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 Only smoke fresh, quality food products (don’t buy outdated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
[e-mail], or call SmokinTex Customer Service
at [phone].

5
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 be-
fore putting on or taking off parts.
Do not expose to rain or sprinkler system.
Extreme caution must be used when moving your smoker while us-
ing 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 .
6
SETTING UP
Check the contents of your smoker. You should have 2 side racks, 3
grills,1 wood box, 4 wheels, a steel grease pan, starter wood, and
instructions. Be sure all packing materials have been removed from
the interior of the Smoker. The picture on the front of the manual
and below show an optional 4th grill and seafood grill. Infor-
mation on these and 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 wa heang 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 re-
duce the effi-
ciency of the
heang ele-
ment .

7
HOW TO USE YOUR PRO-SERIES SMOKER
The interior of your smoker needs to be seasoned prior to smoking
your first load.
Remove all packaging materials from inside the smoker, including
the shelves and side racks. Also remove the cardboard protecting the
thermostat located on the interior back wall in the center.
Place 8 ounces of wood in the wood box and close and latch the
smoker door (below shows a wood box with 8 ounces of hickory).
Never place more than 8 ounces of wood in the smoker. Too much
wood will cause the food
to have a bitter taste.
DO NOT use the smoker
without the wood box in
the proper position. The
wood box lid must be
closed completely.
Set temperature control
knob to 215°F. Let the
smoker smoke, empty, for
a minimum of 4 hours. Do
not open door for at least 4
hours.
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. There is no need to soak the wood. Use on-
ly dry wood.
8
Line the bottom of the smoker with foil and punch a hole in the foil
through the drain hole (always be sure the drippings can drain out).
A clogged drain could cause grease to accumulate on the smoker
floor, which could cause a fire.
Place the drip pan provided beneath the drain hole located on the
smoker floor. This pan will catch the meat drippings.
Cover the lid of the wood box with foil for easy cleaning. Discard
the foil after each cooking and replace with fresh foil.
Place the properly loaded wood box in the smoker. Again,never
cook in the smoker without the wood box in position even if you
are not using wood. Your smoker is an excellent slow-
cooking and/ or holding oven without wood!
The cooking capacity of your smoker is approximately 38 pounds,
depending on the type of meat you’re smoking. Do not overload
your smoker. Keep meat 1/2" from the back and sides of the oven
walls. When the smoker
is loaded, close and lock the door.
Turn the temperature control knob to the desired temperature. Heat
up will take from 20 to 60 minutes, depending on the load and the
starting temperature of the food you’re cooking.
Do not preheat the smoker. As long as you use the time and temper-
ature recommended in any recipe you can use that recipe, but not
over 250°F.

9
If a recipe calls for a higher temperature, increase the time. It is a
good idea to use a temperature probe to measure the internal temper-
ature of the product you’re cooking the first time. Temperature
probes 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 box, it could still be very hot. Also
be careful with the ashes, they could still be very hot and cause a
fire. It is a good idea to remove the wood box from the oven and
douse the contents with water. NEVER put the hot ashes in your
trash can.
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.
Internal Temperature Chart
(all temperatures in degrees Fahrenheit)
Beef
Rare: 120°F, Medium-Rare: 130°F - 135°F, Medium: 140°F - 145°F, Well
-Done: 160°F +
Lamb
Rare: 135°F, Medium-Rare: 140°F - 145°F, Medium: 160°F, Well-Done
165°F +
Poultry
All poultry smoke cook to 170°F, until juices run clear
Pork
Medium 160° Well done 170°
10
Wood, Wood, Everywhere
Which to Use for What?
Alder: The hickory of the West Coast. Alder's delicate sweet flavor
enriches all fish, seafood, and meats.
Apple: Slightly sweet, fruity smoke that's mild enough for chicken
or turkey. Great with all pork.
Cherry:
Cherry produces a similar taste to apple - it produces a very mild
and fruity flavor. Great with chicken, turkey, and fish or flavoring
ham.
Hickory:
In the southern barbecue belt, a lot of folks think this is the only
wood to use. For everything. Most BBQ places use nothing else.
The strong, hearty taste is perfect for brisket, ribs, and pork shoul-
der. Also great with any red meat or poultry.
Maple: Mildly smoky and sweet, maple goes well with poultry,
ham, and vegetables. Try with brisket.
Mesquite: The wood of Texas, it's great for grilling but not great for
smoking. It burns very hot and can make your food taste bitter. Get
your smoker smoking really well, turn it off, and put in a few steaks.
Smoke for 10 minutes, then finish on a hot grill. Great flavor!
Oak: It's the most versatile of the hardwoods, blending well with a
wide range of foods. Gives a great flavor to brisket.
Pecan: Preferred wood by a lot of non-BBQ restaurants .
Pecan burns cooler and offers a subtle richness of character.
Often referred to as a mellow version of hickory.
Most of these woods can be purchased from SmokinTex.

11
Rubs and Marinades
There are a lot of rubs and marinades out there. We have used
and checked out most of them. We’ve come to the conclusion
that no one rub or marinade is going to be the best for everyone.
We have a number of recipes here in this book as well as online
in our web site at: www.smokintex.com. Check out the Recipe
Section and especially the Forum Section where our customers
contribute their ideas about the best rubs and marinades.
We also sell rubs and marinades on our web site and you can get
them from your local supermarket.
Experiment, try everything that sounds good to you and let us
and your fellow SmokinTex Smoker owners know what you like
by posting it on our Forum or emailing the recipes to us and
we’ll let everyone else know what you’ve found.
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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
the 90's. In fact, we may be the only smoker company folks who
have owned and operated a BBQ restaurant. If you don't find the
recipe you are looking for here, use your favorite search engine to
find the smoked recipe you want. Don't forget, just use the time and
temperature recommended by the recipe, not exceeding 250°F.
As you use your Pro-Series Smoker you will come up with recipes
you will want to share. Send them to us and we will include them on
our web site.
What Is Brisket?
Brisket is a beef cut taken from the breast section beneath the first
five ribs, behind the fore shank. Fresh brisket is an inexpensive
boneless cut that requires long, slow cooking to break down the col-
lagen in the connective muscle tissues to achieve tenderness. In Tex-
as, the whole brisket is known as "Texas BBQ." In other parts of
the country, the long piece is cut in half for marketing. You'll find it
sold as a flat cut or a point cut. The flat cut is leaner, but the point
cut has more flavor due to a bit of extra fat (called the deckle).
Where BBQ isn't a big thing, like the North East, they use brisket
for things like corned beef and pastrami.
When picking out a brisket, you will want to choose a "Packer
Trimmed Beef Brisket." Your butcher will know. Pick one between
10 & 12 pounds. The fat protects and flavors the meat during the
long slow smoking /cooking process. It also prevents the meat from
drying out while the tenderizing process of breaking down the colla-
gen in the connective muscle tissues inside is taking place.

13
An 11 pound brisket will net you approximately 6-7 pounds of use-
able meat. If you’re planning a BBQ or dinner party, plan on using
1/3 lb. of smoked brisket per person. That is if you’re only serving
brisket. If you’re also serving, say ribs and/or sausage, you would
cut back to 1/4 lb of brisket per person.
14
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." You’re right, except after the
first few hours of smoking in a pit, the wood becomes charcoal and
thus the smoke ring.
Now that you have smoke-cooked the briskets for 12 hours at 200º
using no more than 8 ounces of your favorite hardwood not soaked
in water, it's time to clean and serve or freeze.
A good test to see if it's done is to press your finger into the fattiest
part of the meat. If it is soft and your finger doesn't have a problem
penetrating, it's ready! After the brisket has cooled down a little, it's
time to clean it.
Some people up in Oklahoma we hear eat the whole brisket - fat and
all.
In Texas most of the BBQ joints clean the brisket of all the fat. The
brisket is in two pieces separated by a layer of fat. Lay the meat
down fat side up. Position your index finger on the flat part of the
brisket, now move your finger
under the fat layer and towards
the back of the brisket. You
will be able to feel where the
two pieces are joined and in
fact you will be able to separate
the two with your hand part of
the way. Then you will need a
good knife to finish the job. If
you look along the side of the
brisket, you will see where the
two are joined. After the deckle is separated from the flat part, clean
both of fat by pulling it off with the knife blade. ( both sides of the
deckle)

15
After they’re cleaned, put them back together the same way they came off
and wrap in film or vacuum-pack. Now you’re ready to serve or freeze.
Keep warm, 150 °F, if you’re going to serve it.
16
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.
Apple Walnut BBQ Beans
1 cup Granny Smith apples, peeled and diced
1/2 cup coarsely chopped walnuts
1/2 cup diced yellow onion
1 tbs. butter
1-15oz can small white beans with juice
3/4 cup Tony Chachere’s Honey Bacon & BBQ Marinade
2 tbs. brown sugar
1/2 cup applesauce
salt to taste
Sauté apples, onions, and walnuts in butter for about 2 minutes. Add
beans, your Marinade, brown sugar, applesauce, and salt. Simmer
for 15 minutes stirring frequently.
TIP:
If you can’t find a tri-p at your local supermarket, ask the butcher. He can
cut one for you. It is a great cut of tender beef.

17
SmokinTex’s Prime Rib
Talk about Great!!
This is one piece of meat we don’t recommend doing anything to
but adding fresh pepper and smoking! But that is us. If you like,
you can season or even cover with rock salt. That is up to you.
We do recommend you use a temperature timer so you will know
the internal temperature of the roast. If it ain’t moving it’s over-
cooked! (see Smoker Accessories)
Smoke-cook a 12 pound bone-in prime rib at 200°F for approxi-
mately the mes and/or internal temp. specified below:
Medium Rare 140—145 F 2 hours
Medium Well 160F 3 hours
Well Done 165F 3-1/2 hours
(all times and internal temps are approximate)
18
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.
Smoked Baked Potatoes
Rub potatoes with olive oil, smoke at 250°F for 3 to 3 1/2 hours, or
until tender.
Leftover smoked baked potatoes, peeled and cubed, are great for:
hash browns,
potato salad, mashed pota-
toes, potato soups, & chow-
ders.
Try different woods. Hick-
ory is great! So is cherry
and apple. You will love
these potatoes.
A-H’s Twice-
Cooked Potatoes:
The potatoes above were smoked with hickory, then all the pulp was
removed and mashed with milk, butter, sour cream, and one egg.
Seasoning added was: a pinch of white pepper, a pinch of nutmeg,
and fresh ground pepper and salt to taste. Top with bacon crumbles.
You can hold this in the refrigerator and reheat in the oven later at
350°F for 40 minutes.
This recipe is great for making in the morning and serving to com-
pany in the evening.

19
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. Some use a wet sauce, some use a
dry rub only. (Go to Yahoo and type in “rib rub,”and you will get
over 17,000 web site pages with rib rubs.) In some parts of the coun-
try, ribs are BBQ. This is true in Kansas City. So after you smoke
your first several batches of ribs, come up with your own way of
doing them and let us know. Below we vacuum- packed the ribs
with a Butter & Jalapeno Marinade and held overnight. Great! Se-
lect good quality meat. Get to know your butcher.
Remove the silverskin.
20
Marinate with one of your favorite marinades
Hang the ribs or lay on the shelves, smoke at 225°F
for 3 - 4 hours.
Blackberry Habanero Marinated Pork Loin,
Smoked over Apple Wood with Tropical Salsa
1 6 pound pork loin
2 whole habanero chilies
6 oz. blackberry syrup (pancake-style)
1/4 lb. kiwi fruit, peeled, chopped
1/4 lb. pineapple, peeled, chopped
1/4 lb. peaches, peeled, chopped
1/4 lb. blackberries
Smoke chilies with mesquite wood for approximately 4 hours. Pep-
pers should be dehydrated.
Blend peppers with syrup in food processor until completely blend-
ed to make marinade.
Place loin in plastic freezer bag with marinade. Refrigerate for 48
hours, turning often to coat. Mix fruit to make salsa.
Smoke loin to 140°F internal heat.
Slice pork in 2 ounce medallions. Top with salsa or serve salsa on
the side.

21
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. Add a little sauce, and you have about the best eating
there is!
2 (4 to 5-pound) boneless pork butts
Rub:
2 tbs. salt
2 tbs. sugar
2 tbs. brown sugar
2 tbs. cumin
2 tbs. chili power
2 tbs. cracked black pepper
1 tbs. cayenne pepper
1/4 cup paprika
In a bowl, combine the rub spices. Mix well and rub the butts all
over with the rub.
22
Pulled-Pork, continued
Smoke cook at 225°F for 5 hours using 8 ounces of apple or hickory
wood. Wrap in foil and finish in your oven at 300°F for 2 1/2 hours.
When it falls apart, it’s ready. Pull or chop pork, mixing in the vine-
gar sauce. Stack on a bun and top with the coleslaw. Add your fa-
vorite mustard or BBQ sauce, or just a little Tabasco.
Tidewater Coleslaw
1 1/2 cups mayonnaise
1/2 cup white vinegar
1/3 cup sugar
1 tbs. celery seed
Salt and pepper to taste
Small head green cabbage, finely shredded
2 carrots, grated.
Blend first five ingredients well. Mix cabbage and carrots with slaw
dressing
We have found that the pre-cut bags of coleslaw are great as long as
you can get the fine grade. You want the cabbage and carrots finely-
shredded.
The pork freezes well in plastic freezer bags and makes a great
quick sandwich. Just heat in the microwave or in boiling water if
you’re using a food saver bag.

23
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. Place spare ribs in sauce, cover, and leave to
marinate overnight, turning often.
Smoke at 225°F for 3 - 4 hours with 4 ounces apple, cherry, or ma-
ple wood.
Jerk Ribs
2 pounds country style pork ribs
2 tbs. dried minced onions
1 tbs. onion powder
4 tsp. ground thyme
2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 tbs. granulated sugar
2 tsp. black pepper
1 tsp. cayenne pepper
Blend all ingredients well. Rub all over ribs. Smoke-cook 3-4 hours
at 225°F using 2 ounces of hickory.
24
Turkey How-to:
Smoking is a fantastic method for cooking a turkey. Turkey is ex-
tremely mild, and smoking gives it a rich, complex flavor in addi-
tion to producing moist, tender meat. Oven-roasted turkey often runs
into the problem of being dry and tough. This is caused by over-
cooking, which is extremely easy to do when you're roasting a tur-
key. However, it's almost impossible to overcook anything in your
SmokinTex smoker because the temperature remains low and the
cooking is slow.
Which Wood to Use
The wood provides the smoke, and the smoke provides the flavor, so
choose your wood with care. You can use whatever variety of wood
you like best. Any kind of fruit wood, such as apple or cherry, com-
plements turkey very well, but hickory, pecan, and maple will be
equally enticing. All the woods above are available through Smokin-
Tex.
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. Larger birds take too
long to heat all the way through since the smoker cooks at the low
temperature of 225°. If you choose a frozen turkey, it should be
thoroughly thawed before you begin.
Important Points
Food safety is of primary concern when smoking turkey. Turkey
breasts, drumsticks, wings, and whole turkeys are all suited for
smoking, although for safety's sake, stick with whole turkeys that
weigh 18 pounds or less. A larger turkey remains in the "Danger
Zone" - between 40° F and 140° F - for too long.
Be sure to remove all gizzards and giblets as well as the plastic
pop-up thermometer from inside the Turkey before proceeding
with your brining or other preparation.

25
Thawing from the Experts
Turkey thawing hints from the National Turkey Federation:
Turkeys can be thawed using one of three methods, but the most
fool-proof is in the refrigerator. The key to this method is to plan
ahead and allow approximately 24 hours for every five pounds of
bird weight for thawing 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:
COLD water turkey thawing
time
Turkey weight
Hours to allow for thawing
8 to 12 pounds 4 to 6 hours
12 to 16 pounds
6 to 8 hours
Refrigerator turkey
thawing time (40 °
F)
Turkey weight Days to allow for thawing turkey
8 to 12 pounds 1 to 2 days
12 to 16 pounds 2 to 3 days
16 to 20 pounds 3 to 4 days
20 to 24 pounds 4 to 5 days
If you need to thaw the turkey more quickly, you may thaw the bird
in COLD water, in the original wrapping. The cold water must be
changed every 30 minutes. Allow approximately 30 minutes per
pound using this method . Make sure that you have removed all the
Make sure that you have removed the giblets and gizzards from the
turkey, as well as the plastic pop-up thermometer.
26
Bring on the Brine
Brining is not an essential part of smoking a turkey, but most people
agree that soaking in a brine gives their smoked meat maximum fla-
vor and juiciness. Brine is a mixture of water and salt, and usually
sugar or honey as well. Many brine recipes also include a variety of
spices. A whole turkey can take up to 24 hours of brining, so plan
ahead! After you remove your turkey from the brine and are ready to
smoke it, rinse it thoroughly in cool water to remove excess salt, and
then drain it and pat the bird dry with paper towels.
Rub It with Spice
For evenly browned skin, rub the entire bird, in and out, with oil or
butter. To add extra flavor, you can also massage the turkey with a
dry rub right before smoking, such as Tony Chachere’s “More
Spice.”Keep in mind that, if you have brined the turkey, you should
not use any salt in the dry seasoning 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. With your
smoker running at 225° F, the turkey will need about 50 minutes per
pound to cook to perfection. So, a 12-pound bird needs at least 10
hours, and even more if the smoker is at a lower temperature

27
Give yourself plenty of time!
When the smoker is cleaned and ready with foil on the floor, (don’t
forget to put your finger through the drain hole) place the oiled and
seasoned turkey directly on the center rack breast-side up. Close the
smoker door, and set your temperature. Avoid opening the smoker
too often because you will lose heat and increase the cooking time.
Using the "50 minutes per pound" rule, calculate how long the tur-
key will take, and start checking the temperature at the end of this
time. Insert the meat thermometer deep into the thigh, being careful
not to touch the bone or joints. When the thermometer reads 180°F ,
pull it out of the smoker, let it rest 15 minutes, and then serve. The
Turkey Tray available thru SmokinTex will add to your ease of re-
moval and allows better smoke coverage all around your bird.
Note: Your guests may think the turkey is raw if they've never en-
countered smoked turkey before. The white meat has a pinkish hue
although it is cooked all the way through.
28
Smoked Turkey Breasts
Bone-in half turkey breast, cleaned, and dried
Tony Chachere's “More Spice”
Evenly sprinkle Tony Chachere's “More Spice”over turkey breast.
Smoke-cook with 2 ounces apple wood at 225°F for 3 hours or until
done.
Smoked Roasted Duckling
5 - 6 lb. duck
1 apple, cut in 8 pieces
Salt and pepper
Prepare duck for roasting; trim wings, neck, and tail. Season cavity
with salt and pepper, and stuff with apple pieces. Place in 225°F
smoker for 2-1/2 hours with 2 chunks of apple wood. Remove cavity
contents and allow to cool. Cut duck in half. Carefully remove all
bones except wing and leg bones. Remove all excess fat.
Re-heat in 400°F broiler oven, to crisp skin. Serve.
Twice Cooked Cherry Flavored Smoked Duck
3 ducks, halved
Marinade:
1 cup red wine
1 tsp. fresh grated ginger
1 tsp. dry mustard
¼ cup brown sugar
Trim off fat and smoke duck for 2 hours at 190° using 3 ounces
cherry wood. Remove from smoker and marinate overnight in a cov-
ered dish or plastic freezer bag. Do not use food saver method as
meat is too tender after smoking. The next day grill until done.
Baste with marinade while cooking.

29
Smokin Wings
Marinating:
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. Marinate 4 hours or
over night. Smoke-cook at
220° F for 1 ½ hours. Use
2 ounces of hickory.
30
Oklahoma Chicken
Marinade:
2 cups apple vinegar
1 cup salad oil
1 tsp. salt
1 tsp. white pepper
1 tbs. poultry seasoning
1 tbs. granulated garlic
1 whole egg
1 large chicken, cut up
Mix ingredients, and pour over chicken. Refrigerate in a plastic
freezer bag overnight, turning often.
Remove chicken from marinade and discard marinade. Smoke-cook
chicken pieces at 225°F for 2-1/2 hours. Use 2 ounces of apple
wood. You can also vacuum-seal. (See Wings)
Chicken Orange
1 whole 3-4 lb chicken
1 whole orange, sliced
Clean chicken. Rub with oil all over (in and out). Stuff chicken with
orange slices, and close cavity. Smoke 3 hours at 225° F using 3
ounces cherry wood.

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Smoked Jalapeno Chicken ala Clark
6 chicken breast halves, skinned
1/2 cup freshly squeezed lime juice (about 4 limes)
1/4 cup honey
2 tbs. fresh cilantro leaves
3 jalapeno peppers, sliced - leave seeds in
2 tbs. soy sauce
3 cloves garlic, chopped
1/4 tsp. salt
1/4 tsp. pepper
Place chicken in a 13x9x2 inch dish (or plastic freezer bag), and
set aside. Combine lime juice and remaining ingredients in a
blender. Blend until smooth.
Pour mixture over chicken, turning to coat. Cover and refriger-
ate 8 hours or overnight
Smoke-cook 2 ½ hours at 225° F using 2 ounces of apple or
hickory wood.
Poultry Note: A lot of folks prefer the skin crisp but also want
the smoke flavor. This is how you can have both: you can un-
dercook any chicken recipe to finish on the grill.
Always keep in mind food safety. Poultry should NEVER be
permitted to stay between 40°—140° for longer than a few
hours. So either finish cooking or refrigerate at once.
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SmokinTex’s Sittin’Chicken
Select a 3-4 lb chicken, and season it with Tony Chachere’s “More
Spice”or your favorite rub. Get 2 cans (16oz is best) of your favor-
ite brew. Open both cans. Place the chicken on one, and start drink-
ing the other. The can will set on a seafood grill best. Smoke-cook
at 220°F for 3 hours using 2 ounces of hickory. Serve.

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Hickory Smoked Cajun Catfish
2 catfish fillets
2 tbs. italian salad dressing
1 tbs. dijon mustard
1 tbs. worcestershire sauce
Tony Chachere’s Creole Seasoning
In a bowl, mix italian dressing, mustard, and worcestershire sauce.
Rub mixture on fillets. Sprinkle Tony’s Creole Seasoning on fillets.
Allow to marinate 1 hour in refrigerator.
Smoke for 1 hour at 225°F using 2 ounces of hickory.
Smoked Catfish
4 pounds catfish fillets
2 lemons
2 pats of butter per fillet
Salt and pepper fillets to taste. Place on foil turned up 1/2 inch all
around to keep juice and butter around fish. Slice lemon 1/8 inch
thick and place 1 or 2 slices on each piece of fish. Place 1 or 2 thin
pats of butter on each piece of fish. Smoke with 2 ounces of hickory
at 225°F for 1 hour.
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Smoked Trout with Dill Sauce
4 (8 oz.) speckled trout fillets
1 cup white wine
1/4 cup olive oil
1/4 cup creole mustard
Tony’s Creole Seasoning
2 tbs. dill
1 cup sour cream
1 cup mayonnaise
1 tsp. lemon juice
Rinse fillets and pat dry. Set aside. In a bowl, combine the next 4
ingredients and mix well. Lay fillets in a dish or plastic freezer bag
and cover with the wine marinade. Refrigerate for 2 - 4 hours
In another bowl, combine the next 4 ingredients to make the dill
sauce. Keep chilled.
Smoke cook the fillets at 200°F for 1 hour. Check for doneness.

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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 mix-
ture on the bottom of a non-metallic container (glass or Tupper-
ware).
Remove any bones from the salmon, and lay salmon skin-side down
on the salt mixture. Pour tequila over salmon, then cover with re-
maining salt mixture. Cover tightly and refrigerate for 18 hours.
Rinse salmon briefly with water just to remove salt. Refrigerate
until ready to use. Cold-smoke 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 tempera-
ture 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.
36
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 pep-
per.
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. Slow-
ly beat in oil. Thicken to a mayonnaise consistency. Stir in dill.

37
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, gar-
lic, Anaheim and jalapeno peppers, and cilantro. Process just until
coarsely chopped and transfer to a bowl.
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Pro Series Smoker Accessories
Smoker Cover
Seafood Grill
Rib Hooks
Cold Smoke Plate
Temp Timer