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Smoking peppers

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dataz722

I am going to be smoking some peppers, mainly jalapenos, then tossing them in a dehydrator in the next week or so. Would a hot or cold smoke be better? I am thinking cold but didn't know if there was any reason why I shouldn't.
 
Thanks. Any idea how long I should let them go in the smoke? And since it is cold smoked it should affect the flavor of jerky I have in there at the same time or vice versa, right?
 
I like to cool smoke mine for several days until dry, and I often do the same with my jerky and smoked sausages
 
I was only planning on doing it for a couple hours just to get the smoke flavor and then into a dehydrator. The set up I used for cold smoking doesn't allow really long smokes because it needs to be reloaded every couple hours.

Would this not get much smokiness in them?
 
I find the smoke really integrates well with the peppers when I cut them in half before smoking. Just my 2 cents. I've been smoking a lot and dehydrating this past week and have tried both ways. Good luck!
 
Yep I put a slit in all the peppers and put them in the smoker. Wish I could cold smoke but no temp control on my smoker.
 
Sethsquatch said:
I find the smoke really integrates well with the peppers when I cut them in half before smoking. Just my 2 cents. I've been smoking a lot and dehydrating this past week and have tried both ways. Good luck!
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I was planning on doing that and depending on the size cutting down even smaller.
 
Justaguy said:
Yep I put a slit in all the peppers and put them in the smoker. Wish I could cold smoke but no temp control on my smoker.
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Don't even need a smoker for cold smoking. I probably wont even pull mine out. you just need some wood chips, a NEW soldering iron, a soup or coffee can, and any container. I will just do it in the weber kettle.
 
True cold smoking will likely take weeks to dry. I like to cool smoke for at least half a day to get lots of flavor and dry them out but it usually takes a few days, although you don't need to keep it fully smoking the whole time
 
dataz722 said:
Don't even need a smoker for cold smoking. I probably wont even pull mine out. you just need some wood chips, a NEW soldering iron, a soup or coffee can, and any container. I will just do it in the weber kettle.
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I was just about to say the same thing- You dont even need a Weber Kettle - Just something that can contain the smoke and a rack to place the peppers on. This is alo a great way to smoke cheese.

youtube link to DIY cold smoker

Damn, now I am hungry and ready for a Beer. lol :dance: :dance:

Martin
 
dataz722 said:
I was only planning on doing it for a couple hours just to get the smoke flavor and then into a dehydrator. The set up I used for cold smoking doesn't allow really long smokes because it needs to be reloaded every couple hours.

Would this not get much smokiness in them?
Click to expand...

then reload it every couple of hours, it's normal to have to keep adding wet wood chips to a smoker. How about a warm, not hot smoke? Smoke them for a day then finish in the dehydrator.

Yes a couple hours will impart some smoky flavor but nowhere near as much as going for a day or longer.
 
I smoke a lot of my peppers and don't do them cold or hot, but "medium". I try and keep the temps to around 120 just enough to to dry them out and smoke them at the same time, then off to the dehydrator. I usually smoke mine for about 3 hours or so and use a mix of mesquite and apple wood. I found smoking them longer has a tendency to make the more mild peppers bitter. However peppers like TS, Butch can hold up to more smoke flavor.
 
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Easy and works
 
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