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Smoked up a 5lb batch of Sweet Maple Bacon summer sausage. First time using cloth casings. Turned out amazing.
Started out at 140 and bumped the temp up 10 degrees every hour until I got to 170. Let...

All sliced up.
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Test cook of the mis-cuts.
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Taste test. Nothing better than homemade bacon. The SmokinTex makes it so easy.
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What better way to celebrate than with making BACON. 5lbs of cured belly in the smoker at 175 with apple wood chips. Let smoke until IT was150.

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Time to cool before slicing.

It’s been a while since I have made these. 2lbs of beef sticks and 2lbs of pork sticks. Cherry chips in the smoke box. Smoked at 180 until the internal temperature reached 165.
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I have the Inkbird WiFi Grill Thermometer IBBQ-4T. Been very pleased with it so far.

Greg S
Thanks for the info. Will definitely have to give it a try.

Greg,
Can you share the details and any pictures?

Formerspeaker,
I run the side rails through the dishwasher about 4 times a year and I wipe the inside down with Awesome cleaner from the dollar store. After using the Awesome,...

I use fruit wood apple or cherry. About 1/4 cup of wood chips is what I use when making jerky.

Great weather today here in Maryland. Decided to fire up the SmokinTex for some Jalapenos stuffed with cream cheese and shredded cheddar and a couple beef slot dogs. Few cherry chips in the box and...

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See you in the morning.

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Small brisket on top. Pastrami on the bottom. Reubens on the menu for dinner tonight.

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Looks great. Did you wrap when it hit the stall, or let it ride?

Texan
No need to turn the chubs. No extra wood needs to be added.

Looks great. How did you like the rub?

Another great looking cook.

Welcome to the family. Love my 1400 that’s 9 yrs old. Be sure to post some of your cooks.

Made a batch of ABT's to snack on. Half were filled with a mixture of cream cheese and cheddar with a little onion salt. The other half I sliced up a cheddar brat and stuffed them with that. All were...

Thanks..

6.49 a pound. That’s why it was only a 4 pound piece. But tasted great.

The final results. Tender and juicy.

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4lb brisket smoked over night to an internal temp of 203.
2.5 oz of cherry wood and 2 charcoal briquets.

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Currently wrapped and resting in the cooler.

Removed the silver skin. Thin coat of mustard to help with binding of the rub.
Applied rub and into the smoker for 3 hours at 225.
2oz of peach wood and 2 charcoal briquets.
After the 3 hours of...

Bigwalleye,
Thanks for the compliment. It tasted really good too. I used Bad Byron’s Butt Rub. I think cook time was around 4 hours. Not really sure, since I go by temperature. Glad to see...

Deboned 1/2 ham.
3 oz of apple wood and 3 charcoal briquets.
Rubbed with mustard. Applied rub.
Set temp to 225. Smoked to internal temp of 140.

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Beautiful weekend here in Maryland for BBQing.


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Pork Shoulder trimmed and rubbed.

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Into the SmokinTex with a couple ounces of apple wood.