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powder-flake Odd Question: Can I hickory smoke ground chile powder?

Sorry if this a total noob question but I recently finished my grind for my 9 Circles of Hell Chile Powder which I am currently selling. 
 
A potential customer contacted me asking if I could add flavor to his order by smoking it with hickory wood. Is this possible? If so, what temp and how long?
 
Thanks in advance for any info you chile heads can provide!
 
Yes.
 
 
 
Doing it before drying is usualy best.  As far as temp and how long How long is a piece of string? Do what you feel because you will gety 30 diffrent answers very shortly :rofl: A hour would be fine at like 220?
 
sicman said:
Yes.
 
 
 
Doing it before drying is usualy best.  As far as temp and how long How long is a piece of string? Do what you feel because you will gety 30 diffrent answers very shortly :rofl: A hour would be fine at like 220?
Thanks! My smoker is not the best so at the lowest setting it runs around 250 degrees. Maybe smoke for about 30 minutes instead?
 
Oh,I kinda misread.  You have allready grinded the pods.  
 
 
I guess you coud still smoke it? Ive never tried that. I smoke the pods before I dry them and then grind.
 
But I guess you could lay the powder out and smoke it a hour at any temp would be more than enough.
 
sicman said:
Oh,I kinda misread.  You have allready grinded the pods.  
 
 
I guess you coud still smoke it? Ive never tried that. I smoke the pods before I dry them and then grind.
 
But I guess you could lay the powder out and smoke it a hour at any temp would be more than enough.
Ya. It's already ground. That's the reason I was asking. I've never heard of anyone doing it this way. Lol
 
jointeffort said:
Ya. It's already ground. That's the reason I was asking. I've never heard of anyone doing it this way. Lol
Neither have I. But if you smoke it its going to have the flavor. Try it and let us know. Ony problem I can think of is there maybe being a "film" on it? 
 
Since it's already powder you run the risk of oversmoking.
 
In a tin, I'd smoke half of your batch, and taste. if it's perfect do it again. If it's too smoky, mix it with the unsmoked half. ;)
 
52983003.jpg
sounds really good now have to wait for my peppers =.=
 
I would not smoke already ground. You run a very high risk of creating a bitter product. I have smoked a few....................................hundred pounds and can say I only made the mistake once of using already dry product. Best of luck, hickory is also very trick so DO NOT over smoke. 
 
I dont have a smoker but I have put chili flakes/ Powder in my Convection oven to roast it.  I basically give it a light char on surface then mix it together, the little black specs that are charred give it a smoky type flavor.  Its really tricky though, its very easy to burn a batch of powder, you have to watch it like a hawk checking every few minutes. 
 
 
I need to get me a smoker! 
 
Good luck! 
 
Buzzman19 said:
I dont have a smoker but I have put chili flakes/ Powder in my Convection oven to roast it.  I basically give it a light char on surface then mix it together, the little black specs that are charred give it a smoky type flavor.  Its really tricky though, its very easy to burn a batch of powder, you have to watch it like a hawk checking every few minutes. 
 
 
I need to get me a smoker! 
 
Good luck! 
I have tried many things and I find an electric smoker is the best. You can cold smoke and smoke really low as well with the right one. Ok no more secrets ;) 
 
JoynersHotPeppers said:
I have tried many things and I find an electric smoker is the best. You can cold smoke and smoke really low as well with the right one. Ok no more secrets ;)
 
Thx for the info, much appreciated!  :)
 
Cheat. LOL
 
Mix a cap full of liquid smoke with water (pint/Quart-I don't know) and mist your powder with it.
Mix powder well then dry and taste it.
 
I know some people do it with the different liquid smoke products.
I think there is a Mesquite and Hickory...Maybe others,I don't use the stuff and don't know what woods they use.
 
They dry the misted powders in the oven,maybe a dehyfrator.
 
I'd guess depending on oven temps. you could probably roast the powder too which might give it an additional flavor.
 
I'd start with a few tablespoons of powder just to see what it ends up tasting like etc.
 
Thanks everyone. At risk of ruining the product, I may just cheat with some liquid smoke. I appreciate everyone's feedback and help on this! 
 
jointeffort said:
Thanks everyone. At risk of ruining the product, I may just cheat with some liquid smoke. I appreciate everyone's feedback and help on this! 
When I read liquid smoke on a product 95% of the time it stays on the shelf. Best of luck with trial and error! 
 
Side note,a lot of people use a hot plate and pan of wood in their smokers just to cold smoke stuff.
The smoker gets warm at best if you use the hot plate set as low as you can to just get the wood to smoke.
 
I've seen the hot plate method used inside a cardboard box to COLd smoke stuff.
 
Let us know how it comes out.Also how much liquid smoke to water...
 
If it works I can see adding some spices to the water to flavor a powder.Or dry pods before grinding...
Make a tea then filter the water so the sprayer works.
Garlic,Mex. Oregano,onion powder etc.
It might be a way to make a rub with all the flavors in it without screwing up the heat,especially with the milder peppers that might get diluted by actual spices being added.
 
I agree about Liquid smoke as something I never use.
I have an 80 yr. old bottle that is unopened in my spice cabinet.
 
JoynersHotPeppers said:
When I read liquid smoke on a product 95% of the time it stays on the shelf. Best of luck with trial and error! 
 
If I do this it would be at a customers request to impart the smoke flavor. I would NEVER smoke flavor my product in general. I love the natural flavor of the 9 combined chiles too much. 
 
Not a fan of Liquid Smoke either, just dont like the taste of it in anything to be honest.  But thanks for the tip. 
 
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