[CH] Smoked Jals -- in the fireplace
Meconella@aol.com
Tue, 31 Oct 2000 13:31:43 EST
In a message dated 10/29/00 8:40:38 AM Pacific Standard Time,
mpierce@worldinter.net writes:
<< What kind of smoker do you have? If its a weber type, use indirect heat
(place 10 -15 coals on one side of the grill) get the coals to where they
white ash all over them then add soaked wood. Smoke chiles on the opposite
side of the cooker. Ideal temp is 225 - 250 F. I smoke mine until dry @ 4-5
hours. I like to use hickory, apple, pecan, or cherry. Hope this helps. If
you have any questions e-mail me.
Happy smoking,
Mike >>
To Mike and all who made suggestions. As I type, I am smoking about a dozen
jalapenos in the fireplace. It is raining here, and I was enjoying the
first fire of the year and noticed all that good smoke going to waste,
so...... I decided to give it a try in the fireplace......
I went outside and picked the jalapenos that were red, and in a corner of
the fireplace away from direct heat, I put a metal ring from under my wok on
the metal fire grate. I stablized beneath one side with a brick. I then put
on top my inverted chile roaster (heavy metal ring about 10" in diameter,
and covered with heavy metal mesh) my jalapenos which I had cut in half. I
pushed coals under one edge of this device, and put fresh live-oak
leaves/twigs on top for smoke being careful to not get it all too hot. The
temp. where the chiles are is about 225. They are about 6 inches above, and
slightly to the side of the smoke source. And the chiles look wonderful.
They are drying noticeably, but arent getting burned.
Again, thank you all who have written about smoking chiles and giving me a
good idea where to begin.
Janet