RE: [CH] Smoked Chiles / Powders
Boyle, Kris (Kris.Boyle@gdcanada.com)
Fri, 10 Oct 2003 14:50:09 -0400
JohnT,
> Do you finish up with a period of dry heat? (no smoke) As I
> mentioned before, I had problems getting thicker walled pods
> dry enough to powder when I use continuous smoke.
Actually because I dry them entirely in the Little Chief there
are dry heat periods when the wood burns out (much as I love smoked
peppers I am not getting up at 3am to replenish the wood). I have
done jalepenos with no problem this way (I dry them whole, no cutting
in half or slits in the wall of the pepper).
> One problem I've had with the Little Chief is that when I put
> too much wood in at once the temperature can get a lot higher
> than I like. Am thinking that putting the wood in a closed
> iron container with air holes would stop the wood from rapid
> burning and keep it just smoldering. Anyone have thoughts on this?
What I do is soak the wood chips in water for 24 hours before
using them. Then drain the chips for an hour and put them in the
pan. This way the moisture absorbed by the wood slows down the
burn rate which results in regulating the smoke release and also
keeps the temperature in the box more stable.
Cheers,
Kris
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Kris Boyle Vetronic Systems
mailto:kris.boyle@gdcanada.com General Dynamics Canada
(613) 596-7040
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