Smoking peppers

Wondertwin

• Jul 30, 2011

• #1

If I use oak or pecan how long should I smoke for

Sorry I am smoking fatalii and bhuts

 

TheMightyPetrie

• Jul 30, 2011

• #2

I smoked a bunch of habs for my last sauce. Cut them in half, smoked them with pecan for 1 hour, and still have plenty of smokey flavor in the finished sauce after fermenting and cooking...

 

Wondertwin

• Jul 30, 2011

• #3

I wad going to smoke dehydrate and powder

 

cjbrewer5

• Jul 30, 2011

• #4

I smoke mine for 2 or 3 hours then put them in the dehydrator to finish drying them and then grind into powder.

 

Wondertwin

• Jul 30, 2011

• #5

does the smoking affect the color i know this might be dumb because i assume this is an obvious yes

 

PIC 1

• Aug 3, 2011

• #6

Wondertwin said:

does the smoking affect the color i know this might be dumb because i assume this is an obvious yes

Click to expand...

Yes smoking darkens peppers, but it also depends how long their in the smoker and how much wood is smoldering. I have a zip bag of some blackened caribbean red's that don't take much of to heat or smoke up a dish, and I have some slightly darkened red jalapenos that I reconstitute in water and cook in a pot of chili, outstanding...but just a side note, I partially de-hydrate first before smoking, that keeps my de-hydrator clean smelling for when I use it for fruits and vegis.

 

MatchboxMark

• Aug 4, 2012

• #7

I "cold smoke" mine at no more than 105° F for 36 hours and finish them in a dehydrator. Small charcoal fire with oak, or maple.

 

wbyrd01

• Aug 5, 2012

• #8

I smoked some datils with cherry wood for two hours while smoking a pork shoulder. Pulled them off and straight in to the dehydrator. Then ground them to a powder. They came out awesome and add great heat and smokiness to whatever I put it on.