Oak Smoked Black Pepper

Masson1217

I got a little bag of Oak Smoked black pepper coarse ground in Texas. They are awesome! Anybody tried smoking peppercorns on the BGE?

Eggdicted_Dawgfan

Never heard of such but it sure sounds like a good idea. 

blasting

Welcome to the forum.  Thanks for the idea.  I've got my last load of stuff to cold smoke prior to the heat.  Will try some peppercorns for sure.  Should happen tomorrow.

The Cen-Tex Smoker

Masson1217 said:

I got a little bag of Oak Smoked black pepper coarse ground in Texas. They are awesome! Anybody tried smoking peppercorns on the BGE?

Where did you get it?

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
Great idea-waiting for the follow-up as I can see this being a great side smoke.  

kaybee

I have never heard of smoked peppercorns before and now really, really wonder why... I guess I know what I am doing next time the cold smoker comes out 

vb4677

I've been looking into this - and I'm following this thread with interest.
From what I gather, it seems to me that whole peppercorns should be hot smoked with a strong wood - or else you're not really gonna taste it.  But I think if you partially crack the peppercorns, you can go with less strong smoking wood.  I'm really interested in y'all's thoughts on this one.  I've got a big ol' jar of Costco's Tellicherry peppercorns just waiting!!

HoustonEgger

Jumping in here (Side note - I just moved and now work for Southside Market & BBQ - will make a note of that in my signature)

I'm going to bet that @Masson1217 found himself a sample packet of Southside Market & BBQ Oak Smoked Black Pepper. We give them out at events and recently had them at an event in Round Rock and an event in Houston. 

The whole peppercorn is smoked for almost 24 hours at a very low temperature (between 125-150) - and stirred up every few hours but not cold smoked. It has to smoke that long to grab any smoke flavor - but can't smoke too hot because it will start to burn/release it's oil. But note that we're only burning post oak in giant pits so the smoke profile is going to be different then what the egg will crank out. 

We start with whole peppercorns and break them down to a coarse grind but don't go any further then that so we don't lose the smoke. It's a pretty delicate process on our giant pits and not something that I've attempted on the egg just yet. 

I would think cold smoking might work for it - probably a good experiment for a pellet smoker if anyone has one of those.