- Anyone smoke Jerky in there smokintex?
- Multiple layers of ribs?
- New user question
- New 1400 User. Needing some help on Ribs
- Wood chip amount?
- 1400 vs 1430
- Smoking Cheese
- Yuck
- Do I change the wood chips?
- Can you use Pellets?
- Advice on Smoking Hams
- Chicken help needed...
- Brining Turkey
- Help on the fly please for a Christmas Prime Rib.
- Wood?
- Smoking Sausage
- Frozen or defrosted?
- Moose Meat
- Curing Smoker
- mesquite???
- Stabilizing temp for hot smoked salmon
- Smoke ring?
- Need help on smoking cheese
- new heating element?
- replacement heating elements???
- minimum outside operating temperature
- No Smoke Flavor?
- Smoke salmon temperature
- Chicken
- New User Question On Cleaning
- Cooking Chicken
- 1st post here
- Best Smoker ?
- Smoker quit working?
- Turkey gravy?
- Turkey
- Thermometer
- New cold plate.
- 1500 Smoker keeps popping GFCI Circuit
- Chicken thighs- time and temp?
- Cold Weather
- Smoker making hissing sound
- 1400 Baby Back Capacity
- Thermometer
- Electrical power ?
- Pre Heat or Not Pre Heat? Confused!
- New to Smoking
- Break-in Load
- Used smoker first time yesterday...
- Wood chips?
- bitter nasty meat, please help!!!
- SmokinTex temperature cycle (1400)
- Pork Shoulder/Butt Question
- Drip Pan
- Get off your but and get envolved
- Use Drip Pan?
- Rib Hook in the 1100
- Cooking too fast?
- first cut brisket
- Dry chicken
- Baby back ribs a little dry
- dry whitish brisket
- Newbie to smoking meats, need advice
- Very Little Smoke flavorsold my Holsein rig his spring and bought a small stainless s
- Charcoal
- smokin question
- Turkey Size?
- Breaking in new 1400
- Another Turkey Question
- Dried deer hind quarters
- Cleaning
- New but eager
- whole bone-in ham
- Any High Elevation Smokers?
- Turkey Brine Recipe?
- hamburger jerky
- Pan under turkey??
- break in
- Rubbery Skin?
- Temperature knob
- Beef Jerky?
- Brisket
- Cold Tray?
- First try at Baby Backs
- Oysters?
- smoking a pork shoulder (first timer)
- Chewy Ribs
- Advice on Adapting a Recipe
- Vent
- Boom and Hiss
- What is it and what is it for
- Is the Pro Cart worth the money?
- ribs
- Remove Them Wheels??
- Burned Power Lead
- Getting Started and Thermometers
- sirloin tip roast
- Long smoke times...
- Good Jerky Marinade
- Smoke time for15# of baby back ribs?
- Time and temp suggestions, please.
- Thermometers
- Bad smoke/Trying to find the light blue smoke
- Bad smoke/Trying to find the light blue smoke
- Replacing the burner
- ? re: Drip pan
- I need a grill to supplement my ST 1400
- Cheese
- Ribs
- New 1400 Temp swing question
- smoker fire?
- How long for 3 pork butts
- 1400 Door question
- Perhaps a Dumb Question?
- Jerky
- Hanging or Laying?
- To soak, or not to soak. That is the question.
- Brisket Cook Time Question
- Pork Butts
- Something seems wrong with my 1400 , Please help ..
- Hints on Smoking 1 or 2 fillets of salmon or red snapper
- 1500 c temp control
- Foil and wrap pork butt question
- Overnight cooks
- Storage and outside cleaning of the Tex
- Sealing of door?
- Pulled Pork Question
- smoking doves
- Smoking a fresh 18lb ham
- smoked turkey questions
- Minutes per pound
- Smoking wings and thighs
- Chicken Wings - Post Smoke Broil
- good chicken, but kind of mushy steak kebob?
- First time poster with three questions
- Turkey breast not as tender as I would have liked
- Smoking sausage tips
- Beef chuck roast for shredded enchiladas
- Is a cold plate dishwasher safe?
- Thermometer questions....
- injecting a brisket