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Early! I did it in November a few times. Outdoor season was late April-early October.   Here I think I'll need to pull them inside in December, then back out again at the end of February or early March.

2 of the Mango flavored shots, or about a cup of juice from the quart carton. 

I have been making kettle sours for the past few years using Goodbelly as my lacto source. It's Lacto plantarum, after 96hrs @ room temp it's nearly 3.0!  

I just moved...er...finished moving to Corpus Christi,Tx. from Michigan. Hurricane Harvey rescue madness caused a slight delay ;)   Anyway now that I'm here and my stuff showed up, it's time to plant!! Last summer I grew zero peppers, this summer I grew zero.  Time to see if some of my old seeds...

Thanks guys, it was actually  50% hickory 50% pecan wood. Hickory for the first 5 or so hours, then pecan. It's always with just wood. I only use wood, no charcoal when I smoke. I haven't used charcoal when smoking for several years now. I haven't seen a reason other than ease(screw that) to use...

I started the spring last week by getting Old Rusty going again. Here's my trusty Old Rusty   I put 2 10lb shoulders into brine with apple cider vinegar and Primo powder(why not?) for 24 hrs, then put on a rub I threw together for another 12.   Then the start of 225F with hickory for as long...

Hah, my peppers this year so far are only about 1-2 inches tall. I still expect to get a harvest though ;)

I have successfully grown super hots in Alaska outdoors, and now in Northern Michigan. I don't think that they are "hard" to grow, just keep them warm. The cold windy days stop them from growing and pollinating. 2 summers ago was really warm and I had thousands of peppers. Last summer was cold...

This is my morning, 1230. It's blowing snow and cold as F*&K.  Probably will start a few seeds in March........ :mope:

From  what I remember they were very bitter and not very hot to me. 

Well my 50f nights are obviously NOT what the plants want! I'd say anything near the normal temps of their original(where they actually come from) location is would be a great starting point.

Cap is alcohol soluble so it should be a little hotter!  The brandy I made smelled and tasted just like a raw pepper. But zero heat. Would be good for bloody mary's.

Haha, yeah. My Naga Morich that I've been growing the past few years are ridiculously hot! Hotter than most of the many varieties I've had that are "supposed" to be hotter. I put them ahead of any of the scorpion varities I've tried. Only a few of the 7-pots are hotter......to ME.

I have a bunch of chocolate scorpions that are completely brown. Just wondering how you guys tell if they are done? 

Naga Morich grows great here, well into freezing temps. They also put out TONS of pods!!! 

Homemade PVC floro setups with hi-tech spaceblanket reflector!

Man, I say put up a fence. Neighbor troubles are terrible. Not much is worse than an asshole neighbor with a big mouth. Put up a fence, be kind, be quiet, be a ghost, and let him be the asshole.

No damage at all, temps and the sun are up. Plants are doing great!  :surprised:         ETA: the forecast still has the night temps into the 50's through Saturday

It was 50 this morning :( I'll go and check the plants this afternoon to see bow they are doing.

I hear that, I'm up in Traverse City  :tear:    It's been a cold summer for sure.  What part of the Mitten are you in?