Re: [CH] Smoked Chiles / Powders
Love2Troll (Love2Troll@kc.rr.com)
Thu, 9 Oct 2003 11:18:21 -0500
I dehydrate my pods at 95 or 105°F first & then put them in the smoker. My Little Chief smoker is used only for peppers so as to not impart a meat taste.
So far I am satisfied with the results, but am looking forward to hear how the pros do it.
Some woods seem to give an adequate smoky taste in a hurry. Mesquite is one of them.
JohnT
----- Original Message -----
From: T. Matthew Evans
To: Chile Heads
Sent: Thursday, October 09, 2003 10:00 AM
Subject: [CH] Smoked Chiles / Powders
Hello, CH's --
I have smoked chiles many times in the past, but usually for immediate use --
e.g., I'm smoking some ribs, so I throw a few chiles on the grill and use them
in the barbecue sauce. Late last season, I bought a food dehydrator, and this
past weekend I smoked some chiles to dry and grind into powder. The problem
is, after pulling the chiles out of the dehydrator, the smoky flavor was nearly
gone.
Obviously, it would be ideal to dry the chiles completely in the smoker, but I
have neither the equipment nor the time for that. So, what methods are used by
others on the list for smoking chiles and preserving the results?
As always, thanks for the help.
Matt
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