Re: [CH] Smoking habaneros
Sandy Olson (sandyo@myclearwave.net)
Sat, 15 Aug 2009 12:31:55 -0500
Hi Jonathan....I've not smoked habs but have done loads of jals to make
chipotles and the process would be the same I'm sure.
I use a dedicated smoker since long ago I read that one should not use a
grill/smoker than has had meat done it in as the grease on the walls of the
unit will give the peppers an off-taste. Don't know if that's true but I
was a real 'newbie' and wanted to do it right and now that I have the extra
smoker, I just use it for vegetables.
I bought a small electric smoker...A Lil' Chief...and it works very well. I
wash the peppers and, since they are thick-walled, I put a slit into each
side. I smoke them over whatever wood I happen to have...apple or hickory.
Not mesquite. I like them a little chewy, sort of like prunes, rather than
crispy so I just watch them until they are the texture I prefer. I keep
them frozen for that reason since they will mold due to the moisture still
in them. This is a personal choice; you can sure smoke them until they are
crunchy.
It's an easy process, you don't have to watch them except to add more wood
chips if desired. I usually use two pans of chips and after that smoke is
done, just let them dry.
Hope this is what you wanted to know.
SandyO
CH #1146 of the moderate persuasion; chipotles are hot enough!!