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Smoking peppers Recipes?
- Thread starter PodHopper
- Start date
I use an electric smoker too, but have the barrel of another charcoal brinkman that I put on top of the electric smoker, gives me more trays and the peppers and sensative stuff can go up top where it is cooler, but still smoked. Too much heat closer to the pan and smoke wood tray IMHO.
I recently smoked up some yellow onions, garlic, mild red bell peppers, and three red bhut jolokias, on a small brinkman electric smoker using applewood chunks. Then processed it with apple cider vinegar, and a bit of salt, and canned them. Then, about two weeks later, reprocessed and bottled them into 5-oz. woozies. Holiday gifts for unsuspecting victims. Plenty hot, but not unbearable. The peppers are the majority of the recipe, then onions, other stuff.
Three months ago I smoked up a bunch of yellow Jamaican scotch bonnets and make a ferment. Processed that over the holidays, and it's got plenty of bite too, and with some honey, apple cider vinegar, salt, etc, came out killer.
I recently smoked up some yellow onions, garlic, mild red bell peppers, and three red bhut jolokias, on a small brinkman electric smoker using applewood chunks. Then processed it with apple cider vinegar, and a bit of salt, and canned them. Then, about two weeks later, reprocessed and bottled them into 5-oz. woozies. Holiday gifts for unsuspecting victims. Plenty hot, but not unbearable. The peppers are the majority of the recipe, then onions, other stuff.
Three months ago I smoked up a bunch of yellow Jamaican scotch bonnets and make a ferment. Processed that over the holidays, and it's got plenty of bite too, and with some honey, apple cider vinegar, salt, etc, came out killer.
I'd consider the following woods... pecan, oak, apple, alder.
I did 2 separate batches this last summer. First batch I used cherry and hickory smoked them for about 3 hrs they came out smokey great. Second batch I used apple wood and only smoked them for about 2 hrs, this batch was a lot milder on the smokey side.
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Sent from my iPhone using Tapatalk
Pecan is native to Mexico and used for chipotles so there's that.
salsalady
Business Member
Take some aluminum roasting pans or cake pans, punch a bunch of holes in them, bottom and sides, put the chiles or veggies in that and then into the smoker. Waaaayyy better than trying to put peppers on the grate in the smoker. Onion pieces fall apart and fall through the shelves. Same thing with small peppers.
Have Fun!
SL
Have Fun!
SL
I thought about trying cheese cloth. I use it when smoking salmon.salsalady said:Take some aluminum roasting pans or cake pans, punch a bunch of holes in them, bottom and sides, put the chiles or veggies in that and then into the smoker. Waaaayyy better than trying to put peppers on the grate in the smoker. Onion pieces fall apart and fall through the shelves. Same thing with small peppers.
IMG_6815.JPG
Have Fun!
SL
Sent from my iPhone using Tapatalk
Disposable option these are great:
http://amzn.to/2ACDX8Z
Permanent I suggest:
https://www.bbqguys.com/grillgrate/13-75-inch-hard-anodized-rectangular-grill-surface-kit
http://amzn.to/2ACDX8Z
Permanent I suggest:
https://www.bbqguys.com/grillgrate/13-75-inch-hard-anodized-rectangular-grill-surface-kit
salsalady
Business Member
The Hot Pepper said:
those are great flat options, but you can't pile up a lot of stuff on the flat grates. I always seem to be looking at doing (pounds) of peppers. Using a perforated roasting pan worked. And I was able to clean them and use them a few times. at .99 each, good deal~~~
You mean like so many you have to stack? Yeah roasting pans with holes.
salsalady
Business Member
