[CH] Smoking peppers for powder or flakes
Love2Troll (Love2Troll@kc.rr.com)
Wed, 14 Nov 2001 09:17:08 -0600
While flipping channels a week-10 days ago, I landed on the Food Channel where a guy was smoking food in a home-made smoker made from a cardboard box!
Although he used a hotplate for heat, I would sub an old electric fry pan. Soak wood chips or pellets and place in fry pan.
I have lots of dried whole peppers in many varieties stored in sealed containers with encapsulated silica gel. Question: Do I need to reconstitute these dried peppers before smoking? If so, how long do I soak them & how important is the soaking?
Has anyone tried corncobs for smoking? These impart a very sweet pleasant taste to grilled meats on the BBQ. I'm not a mesquite fan as it overpowers easily. Hickory is OK, and I hear that apple wood is very good. During my many visits to Mexico it seemed that sweet corn was very popular and I wondered if they ever used it to smoke peppers. However, it is the "field corn" cobs that I use to flavor BBQ. (sometimes referred to as "cow corn") Red tinted cobs rather than the white. I've tried the white sweet corn cobs & didn't really like the smoke taste.
I'm looking for a source for apple wood smoked hab powder and preferably flakes. (and not a source that is sold out for the year!)
JohnT
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