I've got my smoker loaded up today with ripe jalapenos and some large chinenses that wouldn't fit in my dehydrator without cutting up. I plan to let them smoke all day and then either make sauces or finish them off in the dehydrator. I usually smoke peppers whole but cut slices in them. This gives me a lot more room in the smoker and dehydrator, and they don't curl up or dry unevenly. I also find they look a lot better when stored whole
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dried Chipotles
- Thread starter Nakana
- Start date
Cherry wood is awesome for smoking peppers!
The first year I tried smoking peppers I used Mesquite and Hickory until they were dried. The smoke flavor was good but way over powering. Maybe if I mixed in 1/2 non smoked dried peppers it would of came out much better... but oh well.
This year I smoked some peppers and basil for 5 hours then dehydrated them in my dehydrator and the seasoning that came out of it turned out awesome!
The first year I tried smoking peppers I used Mesquite and Hickory until they were dried. The smoke flavor was good but way over powering. Maybe if I mixed in 1/2 non smoked dried peppers it would of came out much better... but oh well.
This year I smoked some peppers and basil for 5 hours then dehydrated them in my dehydrator and the seasoning that came out of it turned out awesome!
I only smoke halved peppers for an hour or so. Plenty of smoke in thst time.
