Re: [CH] Smoker question

Douglas Barnhart (dabhome@enter.net)
Wed, 13 Aug 2008 16:36:40 -0400 

Being that I Sold Over 500 Traeger Grills and HAd A BBQ Take-out Shop 
for two yrs, I Can Tell you that you Can Smoke chiles
With 12 types of wood very well and Yes You Can Grill Meats At 450* In 
10min Just Bring your meats to the front or back of the grilling
 Surface.
I Made Tons Of Smoked Habs & Jals & Lemon Drops Too Upon which i Put 
into My Sauces!
I Smoked My Peppers at 150~180* Split or whole,Till dried then Ground to 
a powder!
I Made all my Cooked Food In My Traeger Based Units with the Least 
ammount of Fuss and clean-up!
Any More Q's Let Me Know!
Doug Of the Ranks of The Barnharts! ;-)


JohnT wrote:
> 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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