smoking Smoked Chocolate Thunder

[buddy]

Thanks to Judy I am smoking some chocolate pods today.  Have nearly 3 pounds of Chocolate TScorpion Morugas and + 3 pounds Douglah.   Putting a heavy smoke of 50/50 Apple/Cherry.  Plan to go for 4 hours minimum.  Plan to make powder/crushed flakes on the Morugas and making some nice smoked Douglah puree. 
 
Here we go:
 
Douglahs:

 
Brown Moruga:
View attachment Brown Moruga.jpg
 
In the smoker:

 
Will post some more pictures after smoking is complete. 
 
Thanks for looking.  Can't wait to share these with some of you!
 

 

[JoynersHotPeppers]

We can trade some if you want, similar to my chocolate lava! Looking good.

 

[buddy]

We can trade some if you want, similar to my chocolate lava! Looking good.

Love to share some of this with you.  GIve me a few days to see what I end up with.  Take care.

 

[Vodu]

Nice!
 

 

[PepperLover]

great looking project Terry

 

[buddy]

great looking project Terry

I can assure you of one thing . . . whatever I end up with will be coming your way!

 

[PepperDaddler]

That looks so good. I am jealous. It will be some great stuff buddy!

 

[Phil]

what temperature?

 

[tfergy]

OMG - they look amazing!

 

[muskymojo]

Yummy!

 

[buddy]

what temperature?

will try to keep between 185 - 195. 
4.5 hours of heavy smoke.  50/50 mix cherry and apple.
 
Douglahs out of the smoker:

 
Bagged up Brown Moruga and Douglah:

 
They're looking and smelling pretty darn good!  Thanks for looking.
 
TJP

 

[Phil]

Thanks! Mine have been at 150 all day.... maybe too low? I didn't want to cook them

 

[ArkansasJack]

Looks very very good.......

 

[romy6]

 That's what I am talking about brother     

 

[jedisushi06]

 That's what I am talking about brother     

Can i get an Amen?  Chocolate Thunder!!!!!!

 

[buddy]

So here we go with the Smoked Douglah Puree (Alabama Jack's recipe, of course):
 
Just over 1100 grams of de-seeded heavy smoked Douglah
660 grams white distilled vinegar
11 Tsp Agave Nectar
2 3/4 Tsp Sea Salt
 

 
In the food processor:

 
Cooking down:

 
Next up . . .  how many jars did I yield.  I obviously tasted this while cooking . . . it's really good!

 

[wayright]

That looks soo delicious Terry!!    and soo 
You have mastered smoking peppers brother,I bet the smell at your place is amazing!
 

Kevin

 

[HopsNBarley]

Kevin... you aren't kidding that's gonna be hot!

I'd say there is about two pints of smoked pain there!
Nice work as usual Buddy.

 

[buddy]

3.5 pints  . 
 

 

[MeatHead1313]

Looks great! That has to smell and taste amazing.