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Imparting smoke on peppers

I've got some peppers for a hot sauce. What y'all think?? Roast with flames, or slow smoke low??


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XLBGE 

Comments

  • Richard FlRichard Fl Posts: 8,080
    I roast mine direct around 300F aND KEEP TURNING TILL SKIN IS BLISTERED AND SOME BURNT.  dEPENDING ON TYPE OF PEPPER, i THEM PLACE3 IN A ZIP LOC BAG FOR A FEW HOURS OR OVERNIGHT IN FRIG IS TIME AVAILABLE, PEEL SKIN, DEVEIN AND DESED.
  • SoCal_GrillerSoCal_Griller Posts: 422
    edited September 2013
    I Just roasted some Hatch chilis this weekend.  I was setting up the egg for 350 indirect for a pork chop cook.  I through the peppers on around 300, once the egg stabilized @ 350, It threw in a chunk of apple wood.  The peppers were exposed to the "Bad Smoke" and the egg got up to 400.  I pulled, bagged and cleaned.  They were the best peppers I have roasted yet.  SWMBO suggested strongly that I make more :)
    Simi Valley, California
  • there will be no devein and deseed these are for HOT SAUCE!


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    XLBGE 
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