I made some really nice smoked powder from Gourmet Fatalii Rocato and 7 Pot Burgundy peppers this week. I don't have a smoker, so I just soaked a piece of hickory (it's what I had laying around) in water for a couple of minutes, and set it next to the burner in my gas grill. Once it was smoldering, I turned it over, and started the other side smoldering.
After this, I put the grill on the lowest heat, moved the wood in-between the middle elements, at the bottom of the grill, and put the peppers on. I let them get just a bit black around the edges, and then turned the fire off. They remained in the grill until the wood was a pile of ashes. Then, off to the dehydrator, to finish the job.
All I can say is, the result was amazing. I'm not that fond of the 7 Pot Burgundy smoked - I think they were better with their natural flavor. But the FG Rocato is a thing of beauty. This will be in my garden again, no question about it. Can't wait to make burgers this weekend...
After this, I put the grill on the lowest heat, moved the wood in-between the middle elements, at the bottom of the grill, and put the peppers on. I let them get just a bit black around the edges, and then turned the fire off. They remained in the grill until the wood was a pile of ashes. Then, off to the dehydrator, to finish the job.
All I can say is, the result was amazing. I'm not that fond of the 7 Pot Burgundy smoked - I think they were better with their natural flavor. But the FG Rocato is a thing of beauty. This will be in my garden again, no question about it. Can't wait to make burgers this weekend...