Hi My name is Mike

Welcome from another newbie to the board. Tons of great info and folks around here. Nothing like the smell of roasted chilies!
 
I have been smoking and dehydrating them for years then blending them together with dried onion and garlic to make shakers and sometimes with seasoning salt to make a spicy seasoning salt. My problem is that this year I got carried away and have around 30 different varities for a total of over 100 plants and I know the way I have been doing it in the past will be too slow.
 
Imagine....a blend of 30 exotic hot peppers Some smoked and some dehydrated with some dried onion and dried garlic mixed together and ground to the consistancy of coarse/medium ground black pepper.
Tasty in chili or eggs or salsa or even sprinkled on pizza;)
 
Hi from Miami. Just smoked some Habs in a vertical propane smoker and they turned out great! As to a specialty smoker... not sure. Maybe you can retro-fit your smoker for cold smoking?
 
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