food Smoked Ghosts

AldenMiller

AldenMiller

I was smoking a pork butt this weekend so the smoker was running for a while.  While it was going I picked the last of my ghost peppers for the season.  I brought them in, rinsed them, cut them open, and put them on the smoker at 225 for about three hours.  Now they are finishing off in the dehydrator but they look and smell delicious!
 
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Ghosts are awesome smoked. I think they have a natural smokiness. Let us know how they turn out. I try to smoke my peppers below 185, otherwise they get they get a bit cooked/overwhelmed by smoke.
 
JoynersHotPeppers said:
They make an amazing powder, stop stealing my ideas :)  :dance:
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Mmmmm smoked and powdered. You right very amazing. I have a propane smoker so I just did my last batch in smoke for the first hour and used the heat to dry them completely around 180-190 degrees for a couple hours until they crispy. From there to the spice grinder and BAM! Awesomeness!! :onfire:
 
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