Search results for query: smokintex

...had some blowouts and some that were not so full but I think I can get this fixed with practice. After they were stuffed I hung them in my Smokintex electric smoker and let them hang an hour or so, Then I turned the PID controller on and let it heat at 120 for an hour and then I placed some...

Thanks! I’m hoping it was kept inside or out of the elements. I’ll post photos when I get them. I saw a few posts about the smokin it. I’ll continue to search used models. Optimistic this CS will workout!

That would be a SmokinTex?

You can purchase an element and analog controller from SmokinTex or Smokin-it. As an aside, Smokin-it also has their own stainless steel cold smoke generator.

You'll need to auto tune it. Heres the instructions for a Smokin-It smoker. It should be the same for Smokintex.

I have the SmokinTex 1460 and it's very similar to those mentioned above . I bought an Auber PID controller to use for sausage making to keep the temps tight, but I cook everything else with the standard control knob and I really like it. It doesn't need more than a few small chunks of wood vs...

Thank ALL of you for your help with this .. The Breast and the doves go into the Smokintex 1460 today and we will see the final outcome this evening.

...of the exact same SS seasoning waiting to be used. Owens also has a new trail bologna seasoning that I am going to buy next. I have a SmokinTex 1460 and it is very similar to the Smokin-It . I added an Auber PID controller for sausage making . I made some wooden dowels to hang the casings...

...sit in the fridge overnight Here the ring bologna is drying in the smoker for a few hours before I start the smoking process This is my SmokinTex 1460 smoker with an Auber PID controller and an Inkbird remote thermometer. I am using the step method where I start with 120 degrees and no...

I have been having a problem when making bologna and summer sausage. I set a probe at or near the thermostat and I hang one in the middle of the smoker to keep an eye on the smokers temp. They both read close to the same. The dial temp should read close also! I start out setting the dial at 130...

If you only want to spend 200 dollars then you need to watch Craigslist or Ebay. I got lucky and picked up a barely used SmokinTex 1460 for 450 bucks. They sell new for 1000.00. He was asking 600 and the ad was about a month old and he changed it to best offer. I waited 2 weeks and called him...

Does anybody know of an inexpensive Indoor Commercial smoker? SmokinTex is the least expensive one I can find for about $3000. My fire codes officer says the manufacturer must classify it as both “Commercial” and “indoor” to be used in a restaurant. Any help would be greatly appreciated, thanks!

Besides Masterbuilt you might want to look at Smokin-it, SmokinTex, and Cookshack. These smokers are all stainless steel. But pricey.

Craigslist has lot's of barely used smokers. I was in your situation and got lucky and hit the jackpot on a SmokinTex 1460 for 450 bucks. Good luck!

Check Craigslist for a good used one! I got a Smokintex 1460 that was just barely 3 months old for 450! Regularly sells for 1000

...the smoker had to be certified as commercial And indoor. I got the smokin-it model 3.5 for $1500... the closest pricewise is the smaller smokintex for $2500. That’s why I’m so impressed with this smoker, the quality is amazing for the price. It’s built like a tank. I can’t wait to upload some...

Thanks Steve. Actually I think I went with the 4 tsp from one of your SS posts. I'll stick with it, its just right! Thsnks Joe. No I didn't make any with out the ECA, I like the tang! Yeah Owens stuff is good. Their Mushroom brat mix is my favorite brat mix so far. I've got some of their Green...

I have access to just about every wood available for smoking food so that is Free. Pellets cost money so the SmokinTex was the best option for me. It only needs 2 to 3 ounces of wood to smoke flavor anything so I don't need bags of wood or pellets taking up space.

Theres a guy at the SmokinTex forum that had swings of 85* before he installed a PID! I think I would have returned the smoker or at least had the thermo replaced. I knew about the temp swings before I bought my SI but hadn't really given a thought to making sausage. Smokin-It has a line of...

I recently picked up a SmokinTex 1460. I have cooked pork butt and Summer sausage so far with no complaints. Most recipe's call for 2 oz of wood. No pellet tube is needed for extra smoke. Going to cook a turkey in it Thursday. Good reviews on it and Cookshack vs MB. You will like it and your...