Re: [CH] Cayennes as Chipotles

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Any Chile smokes well. Using different woods is where the exploring and fun is.
I have found that strong and sharp woods like white/red oak and hickory
complement the hotter Chiles while the milder Chiles taste great using milder
sweet woods like cherry, apple, maple, pecan. Keep temperature below 175F.
Quick dry at 130-150F takes 6-12 hours, slow ("cold" smoke) dry at 85-105F
takes about 2 days. Use a small hot fire with lots of air flow instead of a
large smoldering fire. You want a smoke flavor not a creosote tasting Chile.


Have fun!

Steve

>I'm right in the middle of restoring an antique wood-fired smoker I found at
>a flea market;  when it's finished (and I've test-fired it a time or two to
>work out the temperature regulation) I plan to try smoking a wide variety of
>chiles to explore your question.

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