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chipoltes
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Comments
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I would like to know this too.
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G-man,[p]Isn't it spelled "Chipotle's"? [p]Trust me, I'm qualified.. I watch Bobby Flay! lol..[p]Cheers
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HH,[p]are you trying to make smoked jalops? or dry them? I smoke jalops all the time...
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HH,
Use red, ripe jalapeños. Wear gloves, glasses and work outside. Cut off the stems, cut in half and remove the seeds. Smoke over mesquite, indirect on a vegetable rack or with a drip pan underneath (to catch them if they fall through) at the lowest temperature tha you can maintain. Cook until hardened. Chipotles can then be ground or used whole. JCA
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HH, use this method below for your fire. I use mesquite for chipotles. Man does the Egg smell fantastic after a day of smoking peppers. If finish mine in a dehydrator to make sure they are dry.
Scott[p]Cold smoking on the egg
I'm using this to smoke anything @ low temps. Take a 2 or 3 pound coffee can and cut the top and bottom out. Clean out the egg. Set the can on top of the grid where the ashes fall through. Fill the can about 1/2 way with used lump. Light the lump and let it get going. Open the bottom vent all the way. This will keep your fire from going out! Close the daisy wheel nearly completely, but enough to breathe.(I use Mickey T's #1 temp ring, but that's probably not critical) Add chunks, then a cool plate setter and food to be smoked. When you close the Egg, your temps should be very low and will creep up slowly if you keep it shut. If temps get too hot, move your jerky to a dehydrator to finish, or open up the egg, and let it cool and start again. You may have to add lump if you go a long time, but adding lump lets the egg cool down while it is open. I love this method, and learned it from forum member HolySmokes.
[p]
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[p]After smoking:
[p]grind them up:
[p]don't inhale the dust!
[p]mmmm homemade chipotle!!!
[p]Happy Eggin!
Chuck[p]
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HH,[p]You've already got my coffee can method for slow smoking in the egg posted below (tnx, Scott). You can keep a fire
of well under 150 all day this way... here's the chimney:
[p]and here's the result, starting with ripe, red jalapenos:[p]<img src = "http://home.comcast.net/~deaston0/chilis/chipotle2.jpg">[p]It can take a good long while to get them this well dried, and I often take them out after a day of this and
finish them in a food dryer to get the last of the moisture out. The aroma is wonderful, and
four, six (or more!) of these in an adobo sauce is dynamite good stuff.[p]I also grind alot of dried peppers for general use, using the same technique to smoke and dry them.
I've really enjoyed medium ground dried serranos (instead of black pepper), and having dried
habanero flakes for soups, etc. is a real treat!
[p]hot stuff!, HS
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Thanks for the advice, can't wait to try this out
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HolySmokes, hey buddy. Where did you pick up those sweet tins for your pepper? BTW, my roasted hab tin is almost empty
Scott
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Scotty's Inferno,[p]Hey guy. Took me awhile to figure out what happened to Borders!
The tins were from ... ... ... (thinking) ... ... ... (checking on the web) ... aha. Lee Valley.
I bought them for watch parts (another story, to be sure) but had them around when
I started grinding the peppers for gifts, and voila!, there was the answer for packaging.[p]I'm thinking there may be new batches coming up soon. I was just talking to the wife
about it yesterday. The peppers on the deck are just getting ripe; the Thai Hots and
Aji Crystal look good this year.[p]HS
[ul][li]lee valley watchmakers cases[/ul] -
HolySmokes, perfect-gracias HS!
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chuckls,
yours look like they were done looong and low. do you remember temp/time numbers?[p]they look great
ed egli avea del cul fatto trombetta -Dante -
stike,[p]I seem to recall about 220 deg, took 6-7 hrs. I didn't have much else going on at the time. Should have made more!
Chuck
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