Being that this is somewhat a grassroots start that is snowballing quite quickly, I find myself inundated with details in all of my idle time.
This event has the potential to become more that I ever envisioned, and trust me when I say I have already envisioned a lot.
This, the THP community as I have observed over the years has a rather large and talented group of artists. Should the time come and it will, I am interested in having available, contact info of anyone that may be willing to provide their services.
Particulars will be discussed confidentially.
The group at this time consists of,
Web development and management.
I have a new email acct for matters directly relating to CHILI-CON, PM me for contact info.
Not sure but some of the cheaper ones will not hold steady temps or reach 375 which some people like for good wings. 365 is usually fine but with wings some demand 375 for good wangs and some of the cheaer models do not get there.
Or they are such small capacity that temp draw down and recovery makes the fried product inferior in quality.
I cant answer the question with one pepper. When I first started growing it was the versatile Jalapeno. Shortly after getting into super hots it was Judy's Brown Moruga. Since that time I have come to relish too many with different heat and flavor profiles of varying degrees. Chocolate Primos and Bhutlahs are a current mainstay, but I still love those old favorites as well.