[CH] Smoked peppers
Jim Morrissey (Jim@berk.com)
Thu, 18 Oct 2001 17:37:37 -0700
<I've smoked a few rounds on my New Braunfels Big Texas, but it's difficult
to avoid scorching them. The whole grill is about as large as the fireboxes
on some offset smokers.>
-A.
I have been doing some messin around with smoking peppers for the past few
years. I found it best to keep them under the 120º range while in the
smoker. I use an electric hot plate with hickory sawdust, and let it smolder
for a few days. I bumped things up a notch and ordered a thermocouple unit
this year to keep my hot plate oscillating on and off, this means very
little baby sitting, cept for filling the pie pan with more sawdust. Then
after a couple of day's or so, keep the smoke off and let the heat act as a
dehydrator. Grind the dried Chile's outside in my spice grinder. Hope this
helps
Jim
Jim@berk.com