Recent content by pao1x

I used my friends Nesco and filled 2 of the trays and let it run 3 days before everything was dried. I did orange habs and carribean red habs. I agree 3-20 hrs is a bit vague.

Mesquite hey? I've always used alder wood to smoke salmon. For the brine I use Meyers dark rum. Drain and pat dry, equal parts of brown sugar and coarse salt 4 hrs. smoke over alder wood 2 hrs. or so. Nice spice seasoning combo you have. Mine appears to be "cooked" after the brining process It's...

Welcome from Cleveland.

I didn't half my peppers but I did slit them in several places. Yes I do use a drip pan, always. I have a water smoker. Heat source, water/liquid pan, FOOD and lots of it. Using a water smoker it's practically impossible to make "jerky" out of anything. Whole turkey spatchcocked, about 6-7 hrs...

corn will make it more humid in another location because corn sweats more than other crops. That's a fact. I grew up on farm in Indiana. We grew lots of corn. Indiana is a giant corn field with the exception of the steel mills on lake Michigan. The temps. are considerably warmer and more humid...

Smokin',smokin', smokin'! The season is pretty short in Cleveland. I've been doing whole pork shoulders, whole turkeys, brisket, and whole chickens. When I do turkeys and chickens I half them as they are so much easier to work witt when you take them up. I smoked some jalapenos and habs for the...

Hello from Cleveland.

Welcome from Cleveland.

Where's the review!!!!

Maybe if you put the batteries back in...:D

Welcome from the rust belt

Hey Ryan, welcome fom Cleveland. I too am am a first year pepper grower. I live in the burbs and grow in pots. I grew up on a farm so this is quite different for me. Look forward to seeing your successes.

I'm with you on that! I've just now got 3 ripe super chilies, 1 jalapeno, 1 hot wax and 1 banana supreme. AAAAAHHHHHHHHHHHHHHHGGGGGGGGG!!!

I'm awake, I'm awake... And welcome aboard

Lean cuisine or something like that.