RE: [CH] Aji Amarillo/PB/Almost Hot Luck
Mary & Riley (uGuys@ChileGarden.com)
Wed, 25 Jul 2001 10:03:35 -0700
>
> I use a Weber Smokey Mountain to smoke everything from ribs
> and pork butts
> ( http://www.exit109.com/~mstevens/butt/ ), Scallops, skirt
> steak shrimp and
> salmon. I also often use it to make smoked peppers, from
> jalepenos to habs.
> The fact that it has been used to smoke meats seems to make
> no difference to
> the flavor of the peppers. I suppose it's because it is a
> water smoker that I
> never use hotter than about 260 degrees and the meat never
> touches anything but
> the grate, which I then flame clean in my gas grill.
I've been following this thread with interest--what's the purpose of a
'water smoker'? What's the water for, and is this any better or used
differently than a non-water smoker?
Warm regards,
Riley