I want to smoke a lot of chiles this year and want to know what type of smoker is best. Ideally I'd like to build an outdoor smoker or an outdoor oven/smoker like the one on www.fatalli.net http://www.juuri.org/growing/index.php?option=com_content&task=view&id=36&Itemid=55
For now I'm considering a cheap double-barrel smoker since it sees to be a good way to slow smoke. Most other inexpensive models have charcoal or electric heaters which burn wood chips. (trash can smoker) It would seem to me that with these units it would be more difficult to control the heat since heat naturally rises and some require you to open and remove everything to add more charcoal/wood. With the double-barrel, you don't have to disturb food or temperature when refueling. Up here in Canada, good smokers are hard to find. Most people only smoke fish and sausage and that's pretty rare. To get a good smoker, I think I'd have to order from Southern States and that equals a lot of shipping dollars. I looked into The Big Green Egg (where's the ham), and it looks awesome and is available locally but comes with a heafty pricetag
Anybody have any comments on making chipotles? I've heard hickory and pecan are good woods to smoke chipotles with, and mesquite is awful (but somewhat traditional). I live in a maple forest and was wondering how maple smoked chipotles would taste. Its supposed to be "a mild smoke good for fish and vegetables"
For now I'm considering a cheap double-barrel smoker since it sees to be a good way to slow smoke. Most other inexpensive models have charcoal or electric heaters which burn wood chips. (trash can smoker) It would seem to me that with these units it would be more difficult to control the heat since heat naturally rises and some require you to open and remove everything to add more charcoal/wood. With the double-barrel, you don't have to disturb food or temperature when refueling. Up here in Canada, good smokers are hard to find. Most people only smoke fish and sausage and that's pretty rare. To get a good smoker, I think I'd have to order from Southern States and that equals a lot of shipping dollars. I looked into The Big Green Egg (where's the ham), and it looks awesome and is available locally but comes with a heafty pricetag
Anybody have any comments on making chipotles? I've heard hickory and pecan are good woods to smoke chipotles with, and mesquite is awful (but somewhat traditional). I live in a maple forest and was wondering how maple smoked chipotles would taste. Its supposed to be "a mild smoke good for fish and vegetables"
