So I had another opportunity to catch up with Pepperproblem last weekend. We have been discussing the particulars of smoked peppers and he was intrigued to try it based on various posts from some of you. So he unloaded about 4 pounds of various peppers to experiment with. An initial sort and clean revealed an abundance of Douglahs.
I have a few different types of smokers/grills. The first run I decided to use my Weber Smokey Mountain as it would be easy to manage the heat and avoid direct heat to the chiles via the moisture reservoir. My initial approach was to use some flexible ka-bob skewers to string the peppers on then hang them from the top grate. I ended up with 3 skewers of whole peppers for this batch. I got a small amount of charcoal going then tossed in a healthy applewood chunk. Got teh grill setup and decided to try something different, 1 skewer hanging below the grate and 2 skewers on top. I was unsure of what the heat and smoke would be doing just above the moisture reservoir. I also added a small amount of water to the reservoir to keep the pan from becoming a secondary heat source, rather heat and moisture. Dumped the coals and wood and added another chunk of applewood for good measure.
This was a weeknight so I was a little crunched on time unfortunately. This setup ran for about 3.5 hours at 150, slowly burning off to 100. Then transferred to the dehydrator at ~110. Started it on Monday, and they are just starting to finish drying now. The smell coming off the smoker was excellent.
Douglah at Sunset
Have not tried them yet but thinking they will have a light smoke flavor. The next batch will be more Douglahs, some Black Nagas, Bhut Jalokias and maybe a few others setting up to run on Sunday. Think I will split the larger ones for that session and lay them membrane up. The challenge will be to get a good volume if chiles smoked because of the increased surface area of the split pods. Thinking about creating tears on the top rack for that and extending the smoke time over Applewood to 6 hours so. Should I put water in the pan or just let it be smoke and heat?
Anyways thanks for reading. Big thanks to pepperproblem for providing the chiles.
Also feel free to share a good fermenting recipe. Got another batch for that.
I have a few different types of smokers/grills. The first run I decided to use my Weber Smokey Mountain as it would be easy to manage the heat and avoid direct heat to the chiles via the moisture reservoir. My initial approach was to use some flexible ka-bob skewers to string the peppers on then hang them from the top grate. I ended up with 3 skewers of whole peppers for this batch. I got a small amount of charcoal going then tossed in a healthy applewood chunk. Got teh grill setup and decided to try something different, 1 skewer hanging below the grate and 2 skewers on top. I was unsure of what the heat and smoke would be doing just above the moisture reservoir. I also added a small amount of water to the reservoir to keep the pan from becoming a secondary heat source, rather heat and moisture. Dumped the coals and wood and added another chunk of applewood for good measure.
This was a weeknight so I was a little crunched on time unfortunately. This setup ran for about 3.5 hours at 150, slowly burning off to 100. Then transferred to the dehydrator at ~110. Started it on Monday, and they are just starting to finish drying now. The smell coming off the smoker was excellent.
Douglah at Sunset
Have not tried them yet but thinking they will have a light smoke flavor. The next batch will be more Douglahs, some Black Nagas, Bhut Jalokias and maybe a few others setting up to run on Sunday. Think I will split the larger ones for that session and lay them membrane up. The challenge will be to get a good volume if chiles smoked because of the increased surface area of the split pods. Thinking about creating tears on the top rack for that and extending the smoke time over Applewood to 6 hours so. Should I put water in the pan or just let it be smoke and heat?
Anyways thanks for reading. Big thanks to pepperproblem for providing the chiles.
Also feel free to share a good fermenting recipe. Got another batch for that.