Some really good friends of ours gave me a Bradley Electric Smoker. This bad boy has 4 racks and can smoke at temperatures from around 90 to 250 degrees F and there's even an available attachment to do cold smoking with it.
Soooooooooo.......
I just had to make a little stop at Publix since my plants arn't putting out enough pods yet and wound up with this
and in they go
loaded up the hopper with Applewood and set the control for low and 2 1/2 hours later it looked like this
It hovered around the 100 degree mark going above and below it occationally. At one point I unplugged the internal heating element leaving just the heating pad that causes the wood to smoke. At the end of the 2 1/2 hours the peppers had a great smokiness to them and while a touch tender they were still very firm to the touch when i packed them into the fermenter with the other ingredients.
The cloud at the bottom is from the starter I used. i was a little concerned that the smoking of the peppers might interfere with the fermentation but 24 hours later it was clearing up and bubbles were developing. I thought about grabbing the food processor and whizzing it all up into a true and proper mash but it was late, I was tired and decided to just stuff it as is.
Planning on letting this one go for about 45 days and then I'll crack it and see if i want it to go longer or not. I'll be back from time to time with update pics so, till next time -
The Sauce Must Flow!!!!
Edit: Sorry about the picture quality, darm IPhone pics.
Soooooooooo.......
I just had to make a little stop at Publix since my plants arn't putting out enough pods yet and wound up with this
and in they go
loaded up the hopper with Applewood and set the control for low and 2 1/2 hours later it looked like this
It hovered around the 100 degree mark going above and below it occationally. At one point I unplugged the internal heating element leaving just the heating pad that causes the wood to smoke. At the end of the 2 1/2 hours the peppers had a great smokiness to them and while a touch tender they were still very firm to the touch when i packed them into the fermenter with the other ingredients.
The cloud at the bottom is from the starter I used. i was a little concerned that the smoking of the peppers might interfere with the fermentation but 24 hours later it was clearing up and bubbles were developing. I thought about grabbing the food processor and whizzing it all up into a true and proper mash but it was late, I was tired and decided to just stuff it as is.
Planning on letting this one go for about 45 days and then I'll crack it and see if i want it to go longer or not. I'll be back from time to time with update pics so, till next time -
The Sauce Must Flow!!!!
Edit: Sorry about the picture quality, darm IPhone pics.
