Re: [CH] Chipotles - Best Way To Smoke Peppers

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In a message dated 8/19/98 12:21:43 AM Pacific Daylight Time,
joemama@swissonline.ch writes:

<< The method I use for smoking jalpenos (and habs) is to use an old couscous
 pot and a hotplate.
 
 Fill the bottom section with woodchips, sawdust, etc.
 Put chiles in top section, with cover.  (I put baking paper in first so the
 chiles don't directly touch the metal).
 Smoke several hours (5 or 6 works fine for me), adding wood and adjusting
 heat as needed.
 Finish drying in food dehydrator.
  >>

Hi,

I have lots of serranos this year and thought I might like to try smoking some
of them in the manner you describe.  I do have afew questions however:

I am planning on using a standard Weber bbq. with the heat on one side and the
chiles on a raised grill on the other side so they wont be directly over the
heat source.  I was thinking of putting them on a fine grill on top of a
cookie sheet.  Or would you recommend on a cookie sheet with parchment paper
beneath?

Do you wait until the chiles are ripe and red?  Or can you do them green?  
Do you keep them whole or can you slice them in half?  
Do you put them extremely close together,  or can you even stack them on top
of one another?

Thanks for any further information.  Janet.

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