NorwegianChili
Banned
A the topic says. How do YOU smoke your chillies?
How do YOU smoke your chillies?
- Thread starter NorwegianChili
- Start date
Slow and low in my smoker with alternating woods depending on the expected usage.
NorwegianChili
Banned
Interesting! Would this be suitable for smoking small quantities? Its hot smoker tho...
NorwegianChili
Banned
so whats the critical high temperature in celsius ?
http://s12.photobucket.com/user/1911a1fan/media/IMG_1131.mp4.html
Those where just some ghost peppers, and fresno's Pryor to making some sauce with them, so I did not smoke them till dehydrated, but they tasted awesome
Those where just some ghost peppers, and fresno's Pryor to making some sauce with them, so I did not smoke them till dehydrated, but they tasted awesome
NorwegianChili
Banned
thanks for the input with correct measurements (for me though)! Appreciate it!
Should mention that with higher temps you run the risk of discoloring your peppers in case you like to keep the rich looking natural colors after complete drying. For me I like 120F-150F max. or 48C-65C max. I mainly use applewood for smoking but expanding to others this year. On the average I smoke'em for about 1 1/2 hours in my smaller brinkman smoker.
I smoke mine at around 200 degrees for about 2 or 3 hours then finish of in my dehydrator .
Same here but I use my oven since I don't have a dehydrator yet.
Same here but I use my oven since I don't have a dehydrator yet.
salsalady
eXtreme Business
I have an electric Masterbuilt smoker. For bulk smoking, I've had good luck using disposable aluminium roasting pans.
Pans are disposable roasting pans of whatever dimension will fit in your smoker and of about 6-8cm depth.
1- Poke a bunch of holes in the pan. I use a blundt knife and stab-n-twist away. Plunge the blade through the foil tray (from the outside towards the inside, it just works better that way) and when the blade is embedded in the tray, give it a little twist to make the opening a little larger. Poke the sides and the bottom. If you can get holes on about a 3-5cm on center (that would be 1-1.5" oc for us Yankees)..that allows a good amount of smoke through the chiles (that's chilli's for the rest of y'all)
2- go ahead and fill the roasting pan up with washed, de-stemmed and cut in half pods
3- smoke low and slow as the others have said using whatever you want for wood, heat, time, etc.
4- after 2-3 hours (depending on the heat, wood, desired smoke-i-ness) etc. the pods are smoked, limp and ready for whatever you want to do from there.
Dehydrate, freeze as is, grind then freeze, make a sauce, ...treat them like you would any other fresh pod in how to preserve or use the chile flesh/pod.
Have Fun!
Pans are disposable roasting pans of whatever dimension will fit in your smoker and of about 6-8cm depth.
1- Poke a bunch of holes in the pan. I use a blundt knife and stab-n-twist away. Plunge the blade through the foil tray (from the outside towards the inside, it just works better that way) and when the blade is embedded in the tray, give it a little twist to make the opening a little larger. Poke the sides and the bottom. If you can get holes on about a 3-5cm on center (that would be 1-1.5" oc for us Yankees)..that allows a good amount of smoke through the chiles (that's chilli's for the rest of y'all)
2- go ahead and fill the roasting pan up with washed, de-stemmed and cut in half pods
3- smoke low and slow as the others have said using whatever you want for wood, heat, time, etc.
4- after 2-3 hours (depending on the heat, wood, desired smoke-i-ness) etc. the pods are smoked, limp and ready for whatever you want to do from there.
Dehydrate, freeze as is, grind then freeze, make a sauce, ...treat them like you would any other fresh pod in how to preserve or use the chile flesh/pod.
Have Fun!