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 > > > ===== > > > __________________________________ > Do you Yahoo!? > The New Yahoo! Shopping - with improved product search > http://shopping.yahoo.com > ===== __________________________________ Do you Yahoo!? The New Yahoo! Shopping - with improved product search http://shopping.yahoo.com