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*Based on 4" raw burger with 1/2" space on all sides

Smokin Tex Residential BBQ Smoker Model 1400

By Meathead Goldwyn

Manufacturer: Smokin Tex

Smokin Tex was founded in 1999, by barbecue restaurateur, Jim Smith in Dallas, TX. They manufacture several residential electric smokers, two large commercial models and sell a variety of accessories, BBQ tools and related products.

Smokin Tex Residential BBQ Smoker Model 1400

The Smokin Tex Residential BBQ Smoker Model 1400 is essentially a clone of the Cookshack Smokette Original Model SM009. The SmokinTex has a slightly larger capacity, slightly more wattage, four wheels instead of two, five racks instead of three, it comes with rib hooks and a storage cover, and it is a bit cheaper. Why? Cookshacks are made in Oklahoma from heavy duty materials while the Smokin Tex units are made in China from cheaper materials. The Cookshack uses heavier steel, better welds, better thermostat, better insulation, and a better latch.

We've heard both rants and raves about Smokin Tex support and service on internet message boards. So we gave them a test and sent some tech questions to their sales department via email during the Christmas rush. We got prompt responses, so maybe the problems have been solved.

The SmokinTex 1400 is front loading with stainless steel inside and out. Outside dimensions are a compact 17.5" wide x 21" deep x 29" high and it weighs 93 pounds boxed. Interior dimensions are 15" wide x 15" deep x 20" high. All sides are insulated except the bottom. There are five adjustable rack positions and it comes with three standard stainless steel 14.5" x 14.5" racks, a stainless drip pan, some wood chunks, and a cookbook with instructions.

The thermostatically controlled 700 watt 10 amp heating element allows for temperatures from 100°F to 250°F according to the manufacturer. Although this is typical for electric smokers, we'd like to see it go higher for some foods, like turkey, but 225-250°F is fine for ribs and brisket. You can cold smoke with a $50 optional heat baffle that goes on the lower shelf. It comes with a 30 day unconditional guarantee and two years on the heating element. For water smoking you can put a water pan on the bottom rack.

This is a nice smoker, but the 14.5" shelves are not big enough for most slabs of ribs. You will have to cut them in half or hang them with rib hooks. The good news is that the rib hooks allow you to cook six St. Louis cut slabs at a time. The bad news is that the rub and fat drips off when they are hung. We prefer to lie them down so they drip on each other.

As with the Cookshack Smokette, we do not like the fact that there is a drain hole in the bottom and that the drip pan goes under the unit, where the dogs and wasps can get in it, and where it can drip on the deck when you remove the pan. We're also not keen on the 1" hole in the center of the top that serves as a chimney. Snow or rain could get in, and you can't leave a cutting board or tray on the top. Move it to the back where it's out of the way. Also,we fear the dial on the top might let rain get into the wiring.


$595 Manufacturer's suggested retail price (MSRP), actual price may vary.

Where To Buy (Buying from these suppliers supports this website): 


FireCraft: Free Shipping

Primary Function: 




Primary Capacity: 

630 square inches ( about 31 burgers )

Manufacturer claims that all or practically all of this device is made in the USA


Review Method: 

Looked Closely At It

We have seen this product up close and we have also gathered info from the manufacturer,  owners, and other reliable sources.

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Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. They are much faster and more accurate than dial thermometers. The Thermopop (above) is about $29. The Thermapen (below), the Ferrari of instant reads, is about $96. Click here to read more about types of thermometer and see our ratings and reviews or more than 150 models. - Meathead

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

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