SmokinTex 1500 Pro Series Operating Manual

9, SmokinTex 1500 Pro Series 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 h…

2, SmokinTex® Published by SmokinTex,LLC P.O. Box 2502453 Plano, Texas 75025 Copyright 2008 SmokinTex, LLC Customer Service 888-922-1511 Fax 214-291-5932 Website: www.smokintex.com ©2008 SmokinTex,LLC All rights reserved. This book or any par…

4, SmokinTex® Dear SmokinTex Customer: This manual has been compiled especially for SmokinTex Pro-Series 1500 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. as…

11, Smoked Rib Tips Cut off chine bone. Trim excess fat. Season with Tony Chachere’s “More Spice.” 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. Leftove…

12, Baby Back Ribs Ribs are very sacred to the average BBQ enthusiast. Like BBQ sauce, everyone has their own best rec- ipe, 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…