• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

smoking An attempt at smoking chile peppers...

20071013_0002.jpg


20071013_0004.jpg
 
potawie; not to interfere--your peppers look really good--but everything I've read says keep the smokestack open fully in order to prevent creosote buildup and bitterness; to control the heat with the fire box venting. Not a problem in your opinion? Burning wood, lump or briquettes?

I just noticed the January date! Here's ol' Dave, resurrecting old threads again!
 
Different smokers have different requirements but you do need to have the smoke flowing well or you can get a bad tasting smoke. I burn lump charcoal in 1 smoker(with woodchips), woodchips on propane in the 2nd, and small logs in the 3rd.
In the pic from Jan 2006, I should have had my chimney open more but the cheap smoker is far from air-tight so it actually makes little difference
Next year with my new smoker, I should be able to smoke 30-40lbs of peppers at a time:)
 
You must log in or register to reply here.
Back
Top