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I've had my Smokin Tex since December 2010 now and still LOVE it! I have done pastrami, pork butt, ham, turkey, cold and hot-smoked fish, smoked cheese (cold, obviously!), more chickens than you can...

I would suggest a pre-cooked ham be smoked using the cold smoke technique to avoid leaving it dry. Treat it as you would smoked cheese, keep temp low (no higher than 200) and use a cold smoking...

I hope you have your 1400 by now... if so I KNOW you are enjoying it... I can not remember ever getting something that gave me so much pleasure in the past. These things are marvelous in every way!

You will not be disappointed..this is the best smoker I have ever had...EVER....and I've gone through quite a few over the years! This one is the top of the top...

Here is the page with the quick Pastrami recipe... take your time with this and you will be amazed at how good the pastrami turns out!

for the rub I added 2 tbs of paparika...everything else is...

I took delivery on my Smokin Tex 1400 last week... since then I have done chicken, ribs and my latest, PASTRAMI! I used a recipe I found online and it yielded the best pastrami I have ever tasted! ...