Re: [CH] Smoker question
JohnT (love2troll@kc.rr.com)
Wed, 13 Aug 2008 14:35:23 -0500
Dana writes:
> 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.
Almost exactly what I was going to say. I have an off-set fire box smoker
and use lump charcoal with either well seasoned pecan wood or the best
pellets there are (not Traeger) and it often amazes me how much collects in
the drip can that hangs beneath the cooking chamber. Not sure if is
creosote or what, but definitely strong smelling. It's really tough to
completely smoke dry a pod w/o imparting a bitter taste even if your smoker
is dedicated to pods only. For me the solution is to dehydrate the pods
first and then 30 min or so in the smoker.
jt
----- Original Message -----
From: Dana H. Myers
To: =Mark
Cc: John Sphar ; chile-heads@globalgarden.com
Sent: Wednesday, August 13, 2008 1:57 PM
Subject: Re: [CH] Smoker question
=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.
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