smoking Smokin Reds

[buddy]

Just put a load of assorted reds in the smoker. Have everything from Nagas to Thais to Sibirischer Paprika to Peruvian Pointers to Tobago Seasoning to Cayennes, etc. I'll smoke them for 4-5 hours then dehyrdate. Using combination of mesquite and apple. Here's some pictures -

Here they are:

The mesquite and apple soaking:

In the smoker:

Looking forward to tomorrow when I can use them.

 

[naganumbness]

nice! tabago seasoning is great!

 

[chileaddict]

Man...I can smell that from here. Aaahhhhhhh...

 

[Wasatch]

Very nice set-up.

 

[buddy]

5 hours of smoke later here they are - I combined them into a single pan at about hour 3.

I'll let them cool down and then into the dehydrater.

 

[Alphaeon]

They look great

 

[buddy]

Dryed still on the racks:

Yielded about 2/3 of a gallon sized freezer bag:

Next up is the mortar and pestle . . .

 

[buddy]

Here's the end result - just a fraction over 2 Cups.

 

[Wasatch]

Very nice, enjoy!