Re: [CH] Smokin'
jim@wildpepper.com
Mon, 26 Aug 2002 16:14:33 -0500
Take it out. You are correct that you are trying to get rid of water.
Once the internal humidity reaches 100%, you'll do no more drying of the
chiles. Low temps are better. Set the thing to about 170F (no hotter
or you'll burn the chiles), open the top vents slightly to allow the
steam to escape, and BE PATIENT. You should be able to dry them in
slightly under 36 hours. If you want to speed it up somewhat, cut the
chiles in half so the internal moisture can escape quicker.
My second 250 lb batch of Red Savina(R) of the season is on the smoker
as we 'speak'. I've got this process down to about 32 hours now. Not
bad when it used to take me 5 DAYS. It all hinges on being able to vent
moisture laden air while keeping temps in an acceptable range.
-Jim C
Mild to Wild