Re: [CH] Chipotles - Smokers - Down Under - Seeds for 2005 OF
Kris Boyle (kris.boyle@gmail.com)
Thu, 13 Jan 2005 13:04:43 -0500
JohnT,
> I have a Little Chief smoker that gets very heavy use smoking pods, but seldom
> for more than a couple of hours before I put the pods in the dehydrator to finish.
> My smoker usually settles in at around 150° F in the summer and it tends to turn
> the pods into crispy critters if left in too long. There is a way to turn it into a cold
> smoker if one inverts the box it came in and place it over the top of the smoker. > Is this what you are doing? I've been thinking about investing in an offset firebox > smoker, but would like to try your method first.
I guess the effect of ambient air temperature is more than I thought.
I always do
my smoking in the late fall (that's the time that it takes to get ripe
peppers for me)
and the outside air temperature can be in the low 60's going to the low 40's and
sometimes frost overnight. My smoker rarely gets above 120 degrees when I am
using it at that time of year. I guess that explains the much longer
smoke times I
have compared to you. I have not modified the smoker in any way. I can smoke
thin walled peppers in about 8 hours but I usually use the thick
walled ones like
jal's, rocotos, etc.
> I've been thinking about investing in an offset firebox smoker, but would like to
> try your method first.
Maybe you should run the smoker inside your refrigerator ;-) The only
other thing
I can think of that would extend the time is the fact that I water
soak the wood so
that I don't get any significant heat effect from the wood burning.
Do you soak your
wood chips?
Cheers,
Kris