Re: [CH] Smoking habaneros
Jonathan Smillie (jonathan.smillie@gmail.com)
Sat, 15 Aug 2009 18:38:41 -0400
Thanks Jim (and Sandy, and all the others who wrote with advice). I'll
be following up, but I definitely think I'm going to take you up on the
suggestion of not using a smoker that has been used for meat. I have
smoked pork and salmon on my grill but I don't want pork or
salmon-flavored habs, so I think I may be investing in one of those
Little Chief smokers...
More news as the situation warrants.
Jonathan
Jim Nelson wrote:
> Jonathan
> I agree with the other posts recommending use of a dedicated smoker that has
> not been used for meat. My approach is to cut he pod in half loength wise
> and put them on the rack with the exposed interior facing up so the juices
> are retained as long as possible. I have found that with Habs it is good to
> assume it won't take as long due to the thin walls.
>
> Jim
>
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com] On Behalf Of Jonathan Smillie
> Sent: Saturday, August 15, 2009 9:41 AM
> To: CH List
> Subject: [CH] Smoking habaneros
>
> Hi Pods!
>
> I'd be interested in hearing from anyone with experience smoking chiles,
> particularly habaneros. I'm interested in doing something a little
> different than my usual drying and powdering or making hot sauce, and
> I've got (weather cooperating for the rest of August and September)
> enough on the vine that I can experiment a bit.
>
> Feel free to contact me directly or post to the list if you think it's
> of general interest.
>
> Jonathan
>
>
>
>