Re: [CH] Smoke 'em if you got 'em (chipotles that is)
Uncle Steve (UncleSteve@ushotstuff.com)
Sun, 17 Feb 2008 23:53:56 -0500
>Eric writes: > Unless your like my wife, and
>can't stand anything with even a remotely
>smokey flavor... go figure.
>
>
>JohnT wrote,
>
>Mostly I use an off-set (important) fire box
>smoker:
>http://www.fototime.com/3858466CA2B7491/standard.jpg
>The fire is in the chamber to the left & the
>smoke travels through the cooking chamber. Use
>lump charcoal and not the briquettes because no
>petro stuff in the lump. I usually get the
>charcoal going and then periodically add pellets
>or chunks of pecan wood. These off-set fire
>chamber smokers can run quite cool. Using pecan
>logs that have been burning long enough to be
>coals can take the place of the lump charcoal.
>
>What I do most is dehydrate the pods before
>smoking. Set the dehydrator temp to 125°F and
>dehydrate until brittle. This low temp helps
>preserve pod color & capsaicin heat. It might
>take 3 days for jals that have been cut in half
>lengthwise and seeds removed. (place cut side
>up in the dehydrator so juices are not lost)
>Then an hour or two in the smoker for the smoke
>flavor.
I use a very similar method but do the whole
drying process in the smoker. Low temperature
with light smoke for 12-18 hours. Heavy smoke
will put a layer of soot the pods. That is where
the bitter taste comes from. I use a smoke
generator (old iron kettle) over a LP gas burner.
Easy to control heat and smoke. To my taste buds
apple is to mild, oak is bitter, mesquite & pecan
are OK but don't grow here, the best is hickory.
I would describe it as sweet compared to oak's
bitterness (white or red, willow is the best oak
I have used).
--
Enjoy the heat,
Uncle Steve
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