New to Smokin Tex...not new to smokin food

[pahkong]

Hello everyone,
I had my smokin tex 1450 for 2 weekends and I already smoked pork
Ribs, chicken and pastrami. My experience with smoking meat has been
Only with a propane smoker that uses a water pan to keep the meat moist.
The smokin tex does not require a water pan and I was very surprise at
How moist the ribs turned out. With the gas smoker the ribs was always
Beef jerky dry on the outside and moist on the inside(some peoplelike it this
But I don't). With the smokin tex my ribs was moist inside and out even the
End pieces had the same consistancy. I toss out my propane smoker because
There's no need for it anymore. I also wanted to mentioned that all this cooking
Was done with the outside temperature around 20 degrees...amazing.

I going to make pastrami again this weekend. I'm going to do a new post on
The recipe section this weekend.

[Papa K]

Congratulations! You have made a decision that will impact you, your family and all the people that eat at your house from this time forward. You will now be looked at like a professional smoker. Your meals will become the jealousy :mad: of your BBQ friends...because they just can not match the taste, the tenderness and the total ease of cooking that you now enjoy.:D Have fun learning all the great ways you can use your Smok'in Tex!