Your SmokinTex smoker, like your oven, must be kept clean. Loose grease and scale should be re-
moved regularly to prevent build-up.
You never want to take the smoker back to a like new state. For best results, leave the seasoning on
the walls of the smoker. You can keep the shelves and side rails clean in your dishwasher or by your
dish washer whichever is the case.
Internal Temperature Chart
(all temperatures in degrees Fahrenheit)
Beef
Rare 120
°
Medium-rare 130° - 135° Medium –140
°
- 145°Well done 160° +
Lamb
Rare 135° Medium rare 140°- 145° Medium 160° Well done 165° +
Poultry
All poultry smoke cook to 170
°
-
until juices run clear
Pork
Medium 160° Well done 170°
Which Wood to Use for What?
Alder
: The hickory of the West Coast. Alder's delicate sweet flavor enriches all fish, seafood, and
meats.
Apple
: Slightly sweet, fruity smoke that's mild enough for chicken or turkey. Great with all pork.
Cherry:
Cherry produces a similar taste to apple - it produces a very mild and fruity flavor. Great with
chicken, turkey, and fish or flavoring ham.
Hickory
:
In the southern barbecue belt, a lot of folks think this is the only wood to use. For everything. Most
BBQ places use nothing else. The strong, hearty taste is perfect for brisket, ribs, and pork shoulder.
Also great with any red meat or poultry.
Maple
: Mildly smoky and sweet, maple goes well with poultry, ham, and vegetables. Try with bris-
ket.
Mesquite
: The wood of Texas, it's great for grilling but not great for smoking. It burns very hot and
can make your food taste bitter. Get your smoker smoking really well, turn it off, and put in a few
steaks. Smoke for 10 minutes, then finish on a hot grill. Great flavor!
