Hi all. I'm thinking of smoking some peppers to make some sauce with, but have never smoked peppers before so have some questions. What temp range would be best, and how long should I smoke them for? And also, is there anything special I'd need to do after, or can I just take them straight from the smoke and use them for the sauce straight away? Any help is appreciated.
-
Do you need help identifying a 🌶️?
Is your plant suffering from an unknown issue? 🤧
Then ask in Identification and Diagnosis. -
✅ Expert and friendly hot pepper grow advice.
✅ The latest information on hot pepper varieties.
✅ Reliable seed trading.
✅ Hot sauce recipes and food safety guidance.
✅ Hot sauce business tips for startups.
🌶️ And more!
It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.
drying-smoking Smoking peppers for sauces?
- Thread starter MeatHead1313
- Start date
I'd suggest 200 for 2 hours with smoke. First wash the peppers good, halve them length wise and deseed if you wish. I prefer the outside skin up and inside of the pepper face down when smoking. You can process them in sauce right after that. If you want more smoke, go for 4 hours at 175.
Awesome. Thank you very much. And I'm assuming indirect heat would be best too?JoynersHotPeppers said:
I actually do not mind if mine get some heat then I get them both roasted and smoked. It is more of what you are trying to achieve that will determine that.
Awesome. Appreciate the info!