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Chipotle season-

Anyone else doing the low&slow for chipotles this time of year...loaded up the LBGE (indirect) with jalapenos and am now 8 hours into the 180-200*F (calibrated dome) cook.  Talk about not worrying about the time and flavor of the outcome-BTW-the practice of lighting at bottom center (one spot) does enable pretty stable temps in the above range. Figure around 12-14 hours total smoke/cook time. All good once finished.
Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.


  • BotchBotch Posts: 5,277
    Been a huge chipotle fan since 1987, but have never tried making them myself.  Do you can them, freeze them, or...?  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • lousubcaplousubcap Posts: 13,126

    @ Botch-I found a recipe sorta like described above for the cook times (use pecan for the smoke wood) and then once I get them dried I finely chop them up and use as seasoning.  About two LBGE loads (single layer) will get me thru the year-unless I'm overly hyped for the taste. 

    I'm in the land of Kentucky Jelly (KY if you missed that go round) and usually plant two to three jala plants / year-the yield is usually enough but I will supplement with those from the local market.  It's the only "cradle to grave" project I do but worth it.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
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