[CH] Dedicated Grills, smoking peppers
T (joemama@ticino.com)
Wed, 25 Jul 2001 21:07:15 +0200
I use an old couscous pot as a smoker (sort of a double boiler with small
holes in the bottom of the upper section.
I put wood chips in the bottom, chiles (and sometimes meat and/or both) in
the top, and use an electric hot plate to get the wood smoldering.
I do jalapenos, serranos, and habs. I smoke for a few hours, and finish
drying in a dehydrator. I once did fully dry a batch, but found no taste
difference as compared to the dehydrator method.
Tom