Re: [CH] Smoke 'em if you got 'em (chipotles that is)
Sandy Olson (sandyo@myclearwave.net)
Fri, 15 Feb 2008 11:01:17 -0600
Well, Jonathan....I've done them many times with good results. I have a
Li'l Chief electric smoker that is dedicated to smoking veggies. Early on
someone told me NOT to use the regular grill/smoker than has had meat smoked
in it as that would impart an off flavor to the peppers. I'm not sure if
that's gospel (experts on this list can set you straight) but since I didn't
know what I was doing and since I found the little smoker on sale, that's
what I use.
I wash the peppers and stem them. Then I cut slits in both sides since they
are so thick-walled. I don't cut them in half, just slit them so the smoke
can get inside. Choice of woods is up to you; I just use what I have around
since that little smoker uses stuff that is more like sawdust and I don't
buy many different varieties at a time.
Put the pepper on the racks of the smoke with room between them for
air/smoke to circulate. I use about three 'loads' of chips; more might give
them a bitter flavor. I watch them and rotate the racks until they are
dried about to the consistancy of dried prunes...still somewhat soft and
pilable. I don't like them all crisp and crumbly. Now, that said, at the
prune consistancy stage there is still moisture in them so they must be
stored in the freezer; they will mold at room temp.
I keep them frozen until I need them, shake out a few from the bag (I freeze
them on a cookie sheet first, then pack in a vacuum bag ala Food Saver to
prevent freezer burn) and put the rest back to sleep ;^) I have kept them
that way for more than a year and they are just fine.
I'm a pretty novice smoker but this simple system has worked for me.
SandyO
CH #1146 of the moderate persuasion