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I've done snapper, salmon, and redfish. The snapper was probably my favorite using pecan wood.

Glad to help! I do about 30 of these a year for friends and family.

It's the commercial version of the 1500.

After about 2 years and maybe 100 smoking sessions my heart sank when I looked out and saw the power light out on my Smokin Tex CXLD. I had almost 100 lbs. of brisket and butts in there. Luckily, I...

Pre-cooked Smithfield hams from Wal-Mart.

Flavor was lip smacking good. Hickory is a little heavier on the smoke but on a large cut like this I think it's perfect. I did about 20 of these for friends and family over the holidays and I...

Ignition within the cabinet. Not an issue, keep on smokin!

Those were 10-12 lb. hams and total cook time was 5 hours.

1/2 shank hams (bone in) Smoked over Hickory @ 225. 3 hours in the smoke then onto a pan covered in foil to finish. I typically take them beyond 160 but it is not necessary.

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Whole brisket (trim Packer) or just the flat (center cut)?

I'd step up the temps to 200-200 and shoot for 190 degrees internal.

I guess during all the rib, brisket and sausage smoking I was too busy to even TRY
a Boston Butt on my new CXLD. I rubbed this one down Friday and put it on before
I went to bed. 12 hours later @...

Smoked sausages @ 200 degrees using hickory and cherry wood.

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MOST commercial products have a suggested internal temp printed on the package. The uncooked sausage I bought stated 160 degree internal temp.

Pre-cooked sausage about one hour @ 200 degrees.

Un-cooked sausage about two hours @ 220 degrees.

The last ones I did were right on 160 degrees after 2 hours @ 220 degrees.

NICE!!!

I smoked some uncooked links in my CXLD this weekend using Hickory and they were great!

Of COURSE my cooking time might have been less if I wasn't opening the door to get my ribs out half way through the corn cooking :D

I expect the foil added time to the corn but made it really...

I did 12 ears Saturday NOT soaked and it took about 2.5 hours @ 225 degrees.

We peeled back the husk, removed the silk and added butter, salt and pepper.

Then we pulled the husk back over and...

I put the brisket on for 9 hours without opening the door. Then I double foiled it and put it back in the smoker for 3 hours.

11 pounds untrimmed (Packer Cut) fat side down.

It's a HAPPY smoker for sure! I'll be loading it down with ribs and brisket for a BBQ sale this weekend.

Since no cover is available I thought about rolling it inside the house... I wonder if the...

An inverter would be tough unless you have a stack of car batteries laying around.

A generator rated for 1500 watts would work but you need to check the specs since a lot of electrical items use...

http://i36.photobucket.com/albums/e14/007deepsouth/Smith/tex-bris2.jpg

12 hours @ 220 with Cherry wood!

http://i36.photobucket.com/albums/e14/007deepsouth/Smith/tex-bris.jpg

http://i36.photobucket.com/albums/e14/007deepsouth/Smith/tex-bris2.jpg

http://i36.photobucket.com/albums/e14/007deepsouth/Smith/smoker2.jpg