Recent content by eddie helber

On the flavors we did Plain, Teriyaki, Sweet, Honey Habanero, Jalapeno, Garlic, My favorite has to be the Habanero & jalapeno, But they are all good. The Walk in smoker is Approx.. 5x5x8, Sealed & insulated all the way around, We put in 2 Dampers at the top, 1 in front & 1 in back to control...

We made 45 lbs of Deer jerky in the smokehouse over the weekend. We made 8 flavors from plain to Honey Habanero- Smoked it at 180-200 for 6.5 hours- Really turned out good

 Stuffed with Mushrooms, Jalapenos, Onions, Garlic, Bell Peppers & some Cheese- Smoked them for 2.5 hours with Apple & Sassafras wood- Very juicy, Awesome Flavor

Hi everyone- My Name is Eddie I live in Athens Ohio and We use a Brinkman Smoker for smoking Fattys and smaller cuts of Meat. We also have a 5ft x 5ft x 8ft Smokehouse we built last year to smoke our Deer, Ribs, Turkeys & Jerky & anything else we can smoke in there. Still have some learning to...