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There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoked Peppers

SloMoSloMo Posts: 21
edited November -1 in EggHead Forum
Anyone have a recommendation on tempature to smoke peppers? Have several kinds. Got all peppers off plants this weekend with the wonderful 28* and raining weather.


  • Nature BoyNature Boy Posts: 8,295
    I think indirect at 200, or whatever you can comfortably maintain with clean smoke. We had a guy who posted for a while (last year) "michael", who smoked a bunch of habaneros, and had great results. He used pecan wood, and kept a bit under 200 over a drip pan for overnight.[p]What kind of wood you using?? What will you do with the final product?? I would like to do this someday soon so I would love to hear how it goes.[p]Cheers
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  • KennyGKennyG Posts: 949
    SloMo,[p]I've been smoking jalapenos (chipotle) for several years with good results. Just keep the temps low (225* or so) and experiment with your favorite chips. I like apple and cherry. In 3 to 4 hours they will become blackish brown and very dry. You might want to remove the seeds and veins first or they will become unusually "potent".[p]K~G

  • MopMop Posts: 496
    SloMo, Check out Randy`s site on Chipotles...[p]Mop

    [ul][li]Randy`s Site[/ul]
  • J AppledogJ Appledog Posts: 1,046
    KennyG, I cut them in half, lengthwise, and stem & seed OUTSIDE, AND use rubber gloves. As you know, I've been in the pepper biz for 12 years; I have made ALL of the mistakes.... Your pal, Julia

  • KennyGKennyG Posts: 949
    J Appledog,[p]I learned the hard way that rubber gloves use is an excellent idea. And then there was that vaca to New Orleans, when after sampling hot sauces and drinking hurricanes all afternoon, I had to use the young man's necessary facility.....[p]K~G
  • SloMoSloMo Posts: 21
    Thanks all for the info. Since I cook low & slow the temp should not be a problem. I made a "fish grid" out of hardware cloth and will use it with a plate setter and pecan chips, (I like the flavor of pecan). Will let you know how it turns out. Will do the smoke after T Day weekend have to go to KY with Red. Have already smoked a 19 lb. ham, and 3 turkey breasts, (1 for my folks and the other 2 and ham for KY).
    Thnks agian for the info and have a great T Day.

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