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Member Since 06 Jan 2013
Offline Last Active Yesterday, 07:37 PM

Posts I've Made

In Topic: New in the forum and need your help to ID this beauty ;)

16 September 2019 - 06:14 PM

Looks to be a scotch bonnet of some type. 

In Topic: Just another fermented question

08 September 2019 - 09:28 PM

my thoughts are to stop opening it and devise a means to keep the ingredients under the brine.  I have previously used a small (4oz) jelly jar in the neck of the larger jar to good effect. others have used a sandwich bag filled with pebbles or water.  most important is to stop introducing fresh oxygen into your ferment.  there are many affordable options around that can airlock your jar to ensure a better ferment. 


best of luck.  :)

In Topic: What's up?

05 September 2019 - 03:20 PM

Welcome! :)

In Topic: Just got a smoker. Peppers are popping off the vines, and I desperately want...

04 September 2019 - 08:20 PM

Hey PT!


With regards to the 14" wsm - if it's fully loaded with wood, it should burn on its own (under favorable non windy conditions) for 6-8 hours, depending on how the vents are used.  Once you've finished and you still have hot coals just close all the vents down and leave the smoker on concrete like a driveway or a patio (away from all combustible stuff like a responsible mofo). 


With regards to your pepper question - you can smoke roast peppers for 2 hours at 200 over whatever wood you like and then pull them and freeze em on a sheet pan, then put them into freezer bags once they're frozen through.  They are great in all manner of things, save that 'fresh juicy' portion of the question.  Once you cook or freeze peppers they don't crunch anymore. 


I like to take all types of anaheim and hatch type peppers and smoke roast them at 225 over pecan or apple wood for 2-3 hours depending on wall thickness, then cool & freeze as described above.  Then when I get the hankering I take em out and pop them into soups, stews, salsas, cornbread or biscuits, eggs, enchiladas, etc. 

In Topic: Wild Game or Fish

04 September 2019 - 07:00 PM

I've had em marinated that way too Ed.  I was told that it helps retain moisture and lessen the 'gaminess' of the meat.  Dove and quail are my favorite game birds.  Looks like a great weekend for you and the wife.  Top notch all around!  :)