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https://www.smokintex.com/
SmokinTex BBQ electric meat smokers. Commercial smokers for restaurants, caterers and food trucks. A SmokinTex electric BBQ smoker is the secret to perfect smoked foods. Our Smoker Products Will Have You Cooking Like A Professional Chef Every Time! These high-quality, stainless steel, outdoor electric barbecue smokers are used throughout the United States in restaurants, hotels, and, of course ...
http://blog.smokintex.com/
Place the ribs in the smoker at 225°F for 3 hours. Baste with the mop every 15 minutes after the first 45 minutes of smoking. Remove from the smoker and wrap the ribs in foil and add the remainder of the mop in the packet. Place the packet back in the …
https://smokintex.com/Commercial.html
SmokinTex electric, bbq, stainless steel smoker ovens are used in some of the best restaurants and catering businesses in the country. Chefs know that when you prepare a meal with a SmokinTex smoker your guests will come back and order it again and again!. Add smoked foods to your restaurant menu and add to your bottom line! Great for all commercial and professional smoker applications.
https://smokintex.com/Recipes/Recipes_TrkyBreast.html
Bone-in half turkey breast, cleaned. 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 …
https://www.smokintex.com/Recipes/Recipes_DansSalmon.html
Transfer the fish to your SmokinTex smoker racks. Use a generous amount of Alder wood, the traditional wood for salmon smoking. Set the smoker for 165° F and smoke for about 6 hours. You will need to add Alder wood once or twice as needed. Melt the honey in a cup in the microwave.
http://forums.smokintex.com/showthread.php?1130-The-Ultimate-Smoked-Turkey
If your turkey is frozen – either defrost it in its unopened packaging in the refrigerator for 6 hours per/lb. or inside a dishpan full of COLD ice water for 30 minutes per/lb. Example: a. Refrigerator:a 14 lb. bird will take 3.5 days to thaw b. Ice-water: a 14 lb. bird will take 7 hours to thaw
http://blog.smokintex.com/?cat=24
Place the ribs in the smoker at 225°F for 3 hours. Baste with the mop every 15 minutes after the first 45 minutes of smoking. Remove from the smoker and wrap the ribs in foil and add the remainder of the mop in the packet. Place the packet back in the smoker for 2 more hours.
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