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Smoking peppers Recipes?

PodHopper

PodHopper

Just got a smoker and wanting to smoke anything and everything.  I found a few threads, but want a little more detail about smoking peppers, onions, and garlic for hot sauce/salsa.  What type of wood chips, how long, and temp?  are there any peppers that are better smoked than others?
 
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I just use heavy duty reynolds wrap foil...no hole pokes needed really. Probably cheaper than the trays and I always have it on hand anyway.

But yea, don't put your product directly on grates...who knows what will end up in the bottle
 
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It's true the tray does not need holes. The same way when you wrap something in foil it still gets smoked. But the temp grill pans I posted also have ribs so the pepper is raised, which can smoke better. Less turning and no "flat sided" peppers fropm touching the hot bottom.
 
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The Hot Pepper said:
It's true the tray does not need holes. The same way when you wrap something in foil it still gets smoked. But the temp grill pans I posted also have ribs so the pepper is raised, which can smoke better. Less turning and no "flat sided" peppers fropm touching the hot bottom.
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convection smoking, i like it
 
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tims77 said:
cherry is my favorite.......i just throw em in around 200-225, smoke em until they are smoked lol
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Here I have a 30 habs 10 golden Jolks and the rest are caribe, serranos and sweet minis. Smoked for about 6 hours (was doing a Christmas brisket so I took them out after my first look at th meat)
Waiting to get some tomatillos and its on hommie
Temp 225
I've had many great reviews on this one.
 

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Elpicante said:
Here I have a 30 habs 10 golden Jolks and the rest are caribe, serranos and sweet minis. Smoked for about 6 hours (was doing a Christmas brisket so I took them out after my first look at th meat)
Waiting to get some tomatillos and its on hommie [emoji12][emoji12][emoji12]
Temp 225
I've had many great reviews on this one.
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What kind of wood did you use?


Sent from my iPhone using Tapatalk
 
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You are right but only if you over do it. I found that it happens with all woods if stop doing hickory because of the gassy smell it gave ribs if smoked over the 4 hour mark.
 
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Elpicante said:
You are right but only if you over do it. I found that it happens with all woods if stop doing hickory because of the gassy smell it gave ribs if smoked over the 4 hour mark.
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I've done pork butts for 14 hours straight over hickory and never had an off flavor. As always, YMMV...
 
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