Smoking peppers Recipes?

[PodHopper]

Just got a smoker and wanting to smoke anything and everything.  I found a few threads, but want a little more detail about smoking peppers, onions, and garlic for hot sauce/salsa.  What type of wood chips, how long, and temp?  are there any peppers that are better smoked than others?

 

[Genetikx]

I just use heavy duty reynolds wrap foil...no hole pokes needed really. Probably cheaper than the trays and I always have it on hand anyway.

But yea, don't put your product directly on grates...who knows what will end up in the bottle

 

[The Hot Pepper]

It's true the tray does not need holes. The same way when you wrap something in foil it still gets smoked. But the temp grill pans I posted also have ribs so the pepper is raised, which can smoke better. Less turning and no "flat sided" peppers fropm touching the hot bottom.

 

[Genetikx]

It's true the tray does not need holes. The same way when you wrap something in foil it still gets smoked. But the temp grill pans I posted also have ribs so the pepper is raised, which can smoke better. Less turning and no "flat sided" peppers fropm touching the hot bottom.

convection smoking, i like it

 

[Chorizo857_62J]

http://thehotpepper.com/topic/43044-overstuffed-dehydrator-2016-personalbest-stacking-trays/page-2?hl=+ghetto%20+dehydrator
 
.....if the tray fits~~~

 

Impressive!  Most Impressive!  I only have 5.
 
FWIW, I agree with the recommendation to use foil pans or tinfoil to "protect" smoker grill fall-through.  The smoke happens at the top anyway.  Also do this with soft meats (oysters, crab, fish, chicken livers [yup, I do!]).

 

[PtMD989]

I’m impressed with the 7 soda pop can stack. [emoji847]


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[The Hot Pepper]

the 7ups are seven up.

 

[PtMD989]

the 7ups are seven up.

Sir, well played.


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[salsalady]

I meant to do that....
 
 
 
( not really, but that's my story and I'm stickin' to it~~~)

 
 

 

[Elpicante]

cherry is my favorite.......i just throw em in around 200-225, smoke em until they are smoked lol

Here I have a 30 habs 10 golden Jolks and the rest are caribe, serranos and sweet minis. Smoked for about 6 hours (was doing a Christmas brisket so I took them out after my first look at th meat)
Waiting to get some tomatillos and its on hommie
Temp 225
I've had many great reviews on this one.

 

[PtMD989]

Here I have a 30 habs 10 golden Jolks and the rest are caribe, serranos and sweet minis. Smoked for about 6 hours (was doing a Christmas brisket so I took them out after my first look at th meat)
Waiting to get some tomatillos and its on hommie [emoji12][emoji12][emoji12]
Temp 225
I've had many great reviews on this one.

What kind of wood did you use?


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[Elpicante]

Si just lay them in these.

 

[Elpicante]

What kind of wood did you use?


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Mesquite is everywherehere and cheap and also pecan both chunks

 

[MikeUSMC]

You'll never get the "taste/flavor" of mesquite out of your smoker after you use it once. Literally try ANYTHING else first. I personally prefer cherry or peach, and sometimes hickory, for pods

 

[PodHopper]

You'll never get the "taste/flavor" of mesquite out of your smoker after you use it once. Literally try ANYTHING else first. I personally prefer cherry or peach, and sometimes hickory, for pods

 
 
Good to know. Thanks

 

[Elpicante]

Mike who would want to? Mesquite is aesthetically great

 

[jhc]

Mike who would want to? Mesquite is aesthetically great

Some find it imparts a bitter flavor when used in a long smoke

 

[Elpicante]

You are right but only if you over do it. I found that it happens with all woods if stop doing hickory because of the gassy smell it gave ribs if smoked over the 4 hour mark.

 

[jhc]

You are right but only if you over do it. I found that it happens with all woods if stop doing hickory because of the gassy smell it gave ribs if smoked over the 4 hour mark.

I've done pork butts for 14 hours straight over hickory and never had an off flavor. As always, YMMV...