Re: [CH] Smoked Chiles / Powders
T. Matthew Evans (tmattevans@yahoo.com)
Thu, 9 Oct 2003 09:35:41 -0700 (PDT)
Thanks, John --
But....do you dehydrate the chiles "completely" prior to smoking? Or, just get
them started? How long do you smoke them? Also, why such a low temperature?
How long does it take? Obviously, will vary depending on the type of chile....
Thanks again.
Matt
--- Love2Troll <Love2Troll@kc.rr.com> wrote:
> 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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