RE: [CH] Smoked peppers
=Mark (mstevens@exit109.com)
Thu, 18 Oct 2001 16:19:32 -0400
I've been smoking for several years now, and heartily recommend the Weber
Smokey Mountain smoker. It has great air intake control, and a fully
loaded and stoked WSM has been known to maintain steady temps in excess of
12 hours with minimal intervention.
Just last week I hauled my implements of destruction to a cabin in western
Pa. where I smoked a 7 lb pork butt! Images at:
http://www.exit109.com/~mstevens/Cabin_BBQ/
At 12:52 PM 10/18/01 -0400, T. Matthew Evans wrote:
>Never tried corncobs, but thought I might respond to a few general items in
>your post....
>
>For 12 years, I smoked everything using a Webber kettle and never had less
>than superb results (unless I was drinking too much). This summer (for my
>30th birthday), my wife gave me a "drum"-type smoker with an offset firebox.
>I must say, that I love it and it is great for smoking large quantities of
>food, but I haven't noticed that my BBQ comes out tasting any better than it
>did with my Webber kettle (which I still use for grilling). The moral,
>then, is that if you haven't purchased a smoker yet, you may not actually
>have to -- certainly not for smoking a single turkey.
>
>Secondly, smoking a turkey for Thanksgiving is great (I will smoke one and
>deep fry one this year), but I would suggest not stuffing the turkey prior
>to smoking it. I know someone who tried this once, and it took him 16 hours
>to smoke a "reasonable" sized turkey (don't remember exact weight). You
>might, however, be able to add stuffing during the last hour or so of
>cooking....?
>
>Matt
>
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>T. Matthew Evans
>Graduate Research Assistant
>Geosystems Group, School of Civil and Environmental Engineering
>Georgia Institute of Technology
>URL: www.prism.gatech.edu/~gte964w
>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>
>-----Original Message-----
>From: owner-chile-heads@globalgarden.com
>[mailto:owner-chile-heads@globalgarden.com]On Behalf Of Love2Troll
>Sent: Thursday, October 18, 2001 11:54 AM
>To: chile-heads
>Subject: [CH] Smoked peppers
>
>
>Has anyone tried corncobs? I BBQ very often in my Weber as do many people
>in the KC, MO area. Usually the standard hickory, apple & sometimes
>mesquite wood for flavor. Am not a big fan of mesquite as it quickly
>overpowers what you are BBQing. A little goes a long way.
>
>Now for the corncobs.... the cobs that I use are from field corn and not
>sweet corn. You soak them in water for several hours before using. Their
>smoke adds a distinctive sweet and smoky flavor to meats. The sweet taste
>is excellent. Has anyone tried corncobs for smoking peppers? It just seems
>that it would be a great marriage of sweet & hot.
>
>Still haven't purchased a smoker. Wanted to smoke a turkey for Thanksgiving
>this year, but noticed that the Sam's Clubs are offering a smoked 10#
>Butterball turkey for only $16 this year. Have purchased the regular smoked
>turkeys from them for years. Very good!
>
>John
>
>
>
>
>
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