Re: [CH] Hab Surplus?
Steve (snearman@erols.com)
Wed, 6 Jan 1999 13:29:49 -0500
Tim,
For Chile smoking I use a modified SNPP we got from Walmart. To make the
smoking process easier I installed an 80,000 but LP gas burner in the fire
box. Set one brick on each side of the burner and set an old cast iron
kettle(tea pot?) on the bricks. Place the kettle over the burner so about
1/3 of the flame hit the bottom (kettle sit about 1/2 inch off the top of
the burner). Fill it with chunks of hickory and close lid. The Chiles are
set on 3 shelves made from 1/4 inch galvanized screen wire. We load the
first layer, install next shelf, and so on.
The flame is very low and the smoke from one filling of the kettle last 3-4
hours. The wood burning this way also leaves you with a nice supply of lump
coal to use when BBQ. We try to be consistent with the temperature range
and in the amount of wood used to produce the "same quality" product each
time. During peak of harvest the smoker will run 24 hours a day for 2-3
weeks. Remove a finished load at 7AM, reload, and again at 7PM. Adding wood
as we go along. Lower temps with light smoke is best. To much heat will
cook the Chiles and thick heavy smoke can build a creosote film on the
Chiles.
If you are happy with the amount of smoke flavor your Chiles have after 3
hours great. Nothing wrong with finished them off in the dehydrator.
I like to use mild wood (smoke) for sweet and mild Chiles like, apple or
cherry. Use oak and hickory for the hot ones. Like hickory the best but,
every one has their favorite, experiment with wood and times to get your
favorite
Steve
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A couple of questions: Do you apply smoke for the entire 12
hours? I only applied smoke for 3 hours and finished them off in
the dehydrator. Had to do it that way because it's below zero here
and I don't think my smoker will reach the heat range you suggest.
Also, what's your favorite wood for smoking peppers?