Hey everyone, it's been a while since I've posted here. I think I'll post some pics of what I've grown this year, after I address this:
SO. I want to smoke some peppers and make hot sauce from them. I want to know what your preferred methods might be. I have a Weber Smokey Mountain 14". I just put it through a dry run to get a feel for it and to "season" it, as I've read whether correctly/incorrectly. I kept it at a steady 200F for about 4 hours. Tried to put it out with the hose after that, it seemed to go out, but when I tried to move the unit into the garage this morning, it was smoldering again, so I just left it in the driveway, hoping nothing bad would happen, closed all the vents and moved it out of sight (renting a duplex in city suburbs). So what's the best way to deal with smoldering coals?
Back to the peppers; I want to impart them with the smoky flavor, but not overcook them to the point that they're stiff and dry like dehydrated peppers. I do not plan to grind them into powder or anything; I have plenty of dried peppers from the local Mexican grocery store.
I want to know is it possible to maintain the juicy/fresh consistency while smoking peppers, or am I going to have to completely dehydrate them to get that sharp smoky taste? Could you please share tips?