smoking Basic smoked peppers

[bpiela]

So, I am looking to smoke some of the peppers I have grown this year, possibly putting them in a dehydrator later and then powderizing them.  I have the following questions:
 
1) At what temp should I smoke the peppers and for how long?
2) Should I cut the peppers in half before putting them in the smoker?
3) What type of wood do people use most when smoking peppers?
 
Thanks in advance!

 

[tctenten]

So, I am looking to smoke some of the peppers I have grown this year, possibly putting them in a dehydrator later and then powderizing them.  I have the following questions:
 
1) At what temp should I smoke the peppers and for how long?   
2) Should I cut the peppers in half before putting them in the smoker?
3) What type of wood do people use most when smoking peppers?
 
Thanks in advance!

 
1.  Depends on how much smoke flavor you want.  I usually do it of 2-4 hours. I also cold smoke them…no heat.
2.  I do.  In my mind it allows for the smoke to penetrate better.  I could be 100% wrong
3.  Apple, cherry, pecan, alder….really is personal preferences.  

 

[D3monic]

I usually cut in half and deseed. I smoke around 225f for 1-2 hours. I have a hard time smoking lower than that. Cold smoking would be fine too. I prefer either alder or cherry wood. Others like pecan.

 

[Ozzy2001]

I did some apple too and they were good.
Also did some apple/pecan. Both good.

 

[SavinaRed]

I use my big chief smoker which is a cold smoke cooker primarily used for salmon. I believe it is right around 140* - 150*. I put my pods cut in half for 2 hours.

 

[Scovie]

1) At what temp should I smoke the peppers and for how long?
 
2) Should I cut the peppers in half before putting them in the smoker?
3) What type of wood do people use most when smoking peppers?
 
1.) Any time you dry peppers any warmer than 140º F, you are cooking them. When I dry peppers, I keep it at about 110º F. Any warmer than that and they will lose their vibrant color but since you are smoking them, color doesn't really matter.
 
2.) Absofrickenlutely.
 
3.) It's up to you, I prefer sweeter woods like Apple and Cherry, but Mesquite and Hickory can be more pungent. Experiment!

 

[kentishman]

Thanks for all the posts. That's a pretty good consensus of opinion. I will be smoking Hungarian paprika pods soon.

 

[oldsalty]

I love any fruit wood but cherry is my favorite. I like a stronger smoke flavor so i smoke mine more like 180 deg halved for 5/6 hours and keep a water pan to help with hydration. I get mine to be slighly shrunk in size and somewhat discolored when blending into sauces i can add desired amount to get the smoke flavor i want to my fresh pepper mash or blend. In  my exper the shorter smoked peppers were not producing the quality smoke flavor i was looking for. I also use a pellet smoker to smoke peppers this is a factor on my longer smokes and my peppers are never dried out. This is a good control method for getting that smoke flavor just right. Lots of great replys as usual

 

[Scovie]

keep a water pan to help with hydration.

 
why would you do that if you're trying to dry them for powder? LOL

possibly putting them in a dehydrator later and then powderizing them.

 

[oldsalty]

 
why would you do that if you're trying to dry them for powder? LOL

UUUUUUUUMMMMMMMMMMMMMMMMMMMM did i mention i'm not very bright!!  

 

[Ozzy2001]

I dry them in my dehydrater after I smoke them. I like to keep them moist in the smoker to help absorb the smoke.

 

[SavinaRed]

I dry them in my dehydrater after I smoke them. I like to keep them moist in the smoker to help absorb the smoke.

 
ditto

 

[mlh5953]

225F for 2 hours, whole pod (because I'm lazy like that), using peach. Then it goes into a dehydrator.

 

[oldsalty]

uuuuuummmmmmmmmm

 

[tim storey]

Smoking red jalapeños in my brick oven , 140f on a bamboo skewer with a single cut down the side , 3hours or so , they are still pretty moist at this point.. I use local ironwood, ( hop hornbeam) gives a mesquite like tang ,
I am hoping to get a chipotle knockoff. Did it with Maya habanero peppers last year , grinding in the old Braun coffee mill was exciting, wear a N90 mask !