Re: [CH] Smoker question
Dana H. Myers (dana.myers@gmail.com)
Wed, 13 Aug 2008 11:57:39 -0700
=Mark wrote:
> I don't see why not. I've used my smoker for both for years. Smokers don't
> get as hot as grills, so don't tend to result in grease burning when smoking
> meats. As a result there really isn't any issue with transferring flavors
> between them and chiles.
>
> Of course some pellet smokers (like Traegers) can burn hot enough to grill
> meats, so I guess it depends on the smoker you get and what you use it for...
It's really not about the burned-on deposits in my experience; it's more
about residue of drippings on the interior of the smoker that later
evaporate when smoking the peppers, which really don't throw off any
drippings themselves.