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Islay whiskys: I'm glad someone finally mentioned Ardbeg.  It is quite good. I prefer the 10 year to the 5 year.  Laphroaig 10 year is my usual go to.  I find Lagavulin more of a good whisky to use to introduce someone to smoky scotch but I don’t feel it has the same complexity or depth of...

  Powdered Brewery Wash (PBW).  You can get it at any home brew supply store.  I have never tried it for pepper stains, but anything I have ever soaked in this (mix powder with very hot or boiling water has come clean.  Works on pastic as well as metal, and is of course food grade. 

  I'm not good enough to be picky about wood yet! I have a Traeger pellet smoker so no matter what the pellets say, they are probably mostly oak.   The batch that started out the slowest has sped up with one jar having juice come through the air lock. Not a huge amount but my home office in our...

    I've been having good luck using ghe same no rinse sanitizer I used to use for beer making. It's cheap and you know it's food grade.   If you do use bleach, make sure you use chlorine bleach instead of one of the non-chlorine alternatives.  Also, don't use a sented bleach.

  I've been fermenting smoked peppers chopped up in a blender or food processor with 2.5 - 3 % salt by weight in a jar with an airlock for about four years now and haven't needed to add brine.  The salt makes enough from the chopped up peppers to cover them.  I do use glass weights now/  

I'm sure the answer is yes but as I'm new here, I thought I'd ask. Does anyone else smoke their hot peppers prior to fermenting them? I've been doing this for about 3-4 years with pretty good success. Still trying out different peppers and smoke combinations so they keep getting better. Maybe...

Near Burlington. Do you know VT?

Just joined from Vermont in the U.S. We have a shorter growing season than many places so we're somewhat limited in what peppers we can grow but it's still fun. I really like making hot sauce and for the last three years I have been smoking various peppers and combinations of peppers with onion...