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Smoked Some Chocolate Congos - Updated

Updated Dec. 2012

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#1 buddy

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Posted 02 July 2011 - 10:17 PM

Cleaning out the freezer and came across a couple of bags of chocolate congos. Decided that today was a good day to go between the pool and the smoker, so fired them up with a nice combination of mesquite/cherry/apple. Now all I have to do is decide what to do with them - thinking of dehyrdrating some and making sauce with the others. Here's some pictures before I figure out what the end product(s) will be.

Before the smoke:
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Beginning the smoke:
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Mid-point of the smoke:
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Smoke complete:
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3 full quarts of prime smoked chocolate congos:
Posted Image

Edited by buddy, 02 December 2012 - 08:39 PM.


#2 JayT

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Posted 02 July 2011 - 10:22 PM

That's awesome buddy. I love that smoked congo powder you sent me. I bet that would be great for a hot sauce, or maybe even better, a bbq sauce!
 

That's it, say goodbye to your precious bunnies....

 

#3 naganumbness

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Posted 02 July 2011 - 10:55 PM

your dried chilis kick so much ass! those will be the bomb dried!

#4 Beaglestorm

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Posted 02 July 2011 - 11:50 PM

I may have to use that picture of your tray of smoked congos as my wall paper for a while! LOL Is it possible to make a smokey hot olive oil. Dipping some bread in it or drizzling it over a bowl of creamy mushroom soup mmmmm
My Top 10 Best Tasting Chiles (in no specific order... they are all good):
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#5 Justaguy

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Posted 03 July 2011 - 12:51 AM

oil draws out the capsaisin so yeah hot olive oil is possible and sounds good.
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#6 chileaddict

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Posted 03 July 2011 - 10:10 AM

Turn some of it to powder. I did that last year with Black Congos and cannot believe how good it came out. Put it on everything and you also get to enjoy the wonderful smell every time. Oh yeah.

#7 Justaguy

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Posted 03 July 2011 - 11:38 AM

What is the heat level on the congos?
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#8 JayT

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Posted 03 July 2011 - 12:23 PM

About the same as a chocolate hab.
 

That's it, say goodbye to your precious bunnies....

 

#9 Justaguy

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Posted 03 July 2011 - 12:28 PM

Sounds good
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#10 Alphaeon

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Posted 03 July 2011 - 07:02 PM

+1 on the BBQ sauce... :dance:
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#11 buddy

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Posted 05 July 2011 - 07:20 PM

5 trays to the dehydrator and about 20 left over to make some bbq sauce.

Posted Image

#12 Chili Monsta

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Posted 07 July 2011 - 07:28 AM

They look great Buddy,
How long, and at what temp,did you smoke them?
I got a new smoker a few months ago, and am interested in smoking several varieties this season.

#13 buddy

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Posted 07 July 2011 - 10:14 AM

They look great Buddy,
How long, and at what temp,did you smoke them?
I got a new smoker a few months ago, and am interested in smoking several varieties this season.


thanks. i smoked them for about 8 hours at 150 - 160 degrees. they turned out really nice.

Edited by buddy, 07 July 2011 - 10:14 AM.


#14 buddy

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Posted 10 July 2011 - 11:19 AM

here they are ground into flakes. still have some leftover to make some bbq sauce.

Posted Image

nice heat, nice smokey flavor.

#15 puma35

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Posted 10 July 2011 - 12:59 PM

mmm congo flakes, those look simply perfect

#16 LGHT

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Posted 12 July 2011 - 11:41 AM

Wow great pics. I like the smoke my pineapple ahi peppers and use them for a sauce. I noticed you had yours pilled up in a pan? I like half mine then put them directly on a tray so the smoke really gets into the peppers. If you look closely you can actually see a nice little smoke ring on them.

#17 kamo33

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Posted 03 August 2011 - 10:05 PM

you're a genuis.
and thank you again for the cool seeds you shipped out last fall.
the Criollo Sella and the Peruvian Pointer are just hitting their stride,
And I'm expecting a bumper crop of both.
Thanks for sharing.

#18 Justaguy

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Posted 04 August 2011 - 07:27 AM

OK I have a smoker box and apple would....with a gas grill. I am going to try my hand at smoking once I get some ripe pods. Thinking apple smoked red fatalli's. Any advice on trying to accomplish this in a gas grill, Buddy???
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#19 muskymojo

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Posted 04 August 2011 - 11:51 AM

OK I have a smoker box and apple would....with a gas grill. I am going to try my hand at smoking once I get some ripe pods. Thinking apple smoked red fatalli's. Any advice on trying to accomplish this in a gas grill, Buddy???


I'm not buddy, but here's my 2 cents. Only heat one side of the grill. Take the grate off the hot side. Crank the grill on high on that side. Wrap the soaked chips in foil and put them directly on the lava rocks/heat deflector on the heat side to get the smoke roll'n. Then turn the heat down to low and add the pods on the other side. Hope this helps.
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#20 Justaguy

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Posted 04 August 2011 - 01:50 PM

Thank you
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