Has anyone smoked hot peppers before. I'm just looking for a temp and time frame on how long to smoke them. I'm guessing about an hour or two so they don't get bitter. 160 degrees sounds about where I want to be. I will be making them into powders afterwards.
Smoking Super Hots
- Thread starter pepperjosh
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150-160 for about 2 hrs worked for me. You using fresh or frozen pods?
Slow and low and many of us here on THP have amazing smoked powders. Use the search and you will see many posts with pictures and "how to" suggestions.
They are frozen pods. I just finally got my dehydrator and blender for Christmas so now I can go to town but in the future I hope to do fresh as they are picked.beerbreath81 said:
I smoke the peppers (frozen) for 2 hours on 200 (indirect, 1 burner on, smoke box directly on burner, peppers sitting over the unlit burners) on my gas grill. They still retain their color and taste fantastic.
first. If that is too harsh on your throat try a vaporizer. 
My smoker is preset at a certain range so I can't go below 200F. So, I do 200F until the whole smoker box has ashed up. When that's done, I can leave it in and let it dehydrate more or I just take them off and put it on my cheapo dehydrator. 2 - 3 days later they are dry as a bone and I grind it up.
I built a cold smoker with an 18 gallon storage tote, 28 oz can to hold chips and a solder iron. Worked great. Found 2 hours was sufficient but 4 hours was even better without being bitter. Tried, apple, cherry, pecan, and hickory. I preferred the pecan and hickory over the apple or cherry. I was smoking fresh pods that had not been frozen but were cut in half and most of the time seeds removed.
Last batch for powders---skewered halves fresh and whole previously frozen in a little chief, 2 pans chips, overnight.
About 12 hrs.
Should have rotated top to bottom 1/2 way through was only fubar.
Batch before that.
Halves on perforated trays, 2 pans chips, 4 hours, finished in dehydrator.
Hundreds of ways to smoke.
Use what you have.
About 12 hrs.
Should have rotated top to bottom 1/2 way through was only fubar.
Batch before that.
Halves on perforated trays, 2 pans chips, 4 hours, finished in dehydrator.
Hundreds of ways to smoke.
Use what you have.