@lousubcap

Mattman3969

Amy pointers? 

thetrim

Thought his was a Happy Birthday, Frank thread.   Darn it!

lousubcap

Dang- After the shout-out in a thread (I am not worthy...) My only suggestion would be to go the efficient route-destem, split and then make sure you have reasonable surface area for 'em all.  Just mix and match with the final grind,

Looks like you have a few varieties in house.  If you have reason to discriminate, then segregate and deal with each.
As you are well aware, I am a big fan of the low-heat smoke-down with a link here:  The annual hi-heat low-temp pepper smokedown .

With your skills and the diamond plate for the always ready win-you know you have got this. 

Thanks.

 

Mattman3969

I’ve never ran below the 200 mark.  What’s the trick?

lousubcap

Here's a link to the 2016 cook that has a good amount of insights:

The annual low BGE temp hi-heat habanero smoke down  Basically small pieces and the lower vent settings are much wider than you would guess.  Let me know if you still have questions but I am always amazed by the truly small amount of smoldering lump engaged throughout the cook. 

Mattman3969

And the journey begins. 

lkapigian

Mattman3969 said:

And the journey begins. 

Heck Ya!

If you have extras, toss them in a jar with salt water and try a ferment

bgebrent

Nice Matt!

lkapigian

lkapigian said:

Mattman3969 said:

And the journey begins. 

Heck Ya!

If you have extras, toss them in a jar with salt water and try a ferment

Or not

theyolksonyou

Lol Larry!

lousubcap

This is gonna be epic-you've got this.  Have fun.

Mattman3969

18hrs in running around 185°

lousubcap

The BGE moisture retention properties really do make this quite protracted.  But sounds like you are dialed in.  Gloves for the grind and then sterilization of the insturments. 

lkapigian

Mattman3969 said:

18hrs in running around 185°

looking good @Mattman3969

Mattman3969

24hrs 

lousubcap

I think it's time to declare victory (or if you still have the heat let it run to the finish) -enjoy your success and then be extremely careful with your grind.  A few cocktails are in order, as well. 

Congrats.  Way to sort it out on the first go!! 

Mattman3969

@lousubcap - still got fuel and still holding 185ish 

Mattman3969

A 2 gallon bucket of peppers reduced to 13ozs 


Ground up and air drying for a bit 


This is was a fun project that will prolly become an annual gig for me.   The initial taste test was incredible.  

Thanks for the behind the scene help and guidance @lousubcap

lousubcap

@Mattman3969 - Yup-all that adult beverage drinking time and that yield 

Glad it was a success.  You have some great seasonings, with the personal touch right there. 

Time to spread the word about the low-temp high-heat smoke downs for next year. 

BTW- looks like you were daring and ground them up inside-just be mindful that if you are wrestling with the very high heat peppers that could result in some big downsides. 

Eoin

Mattman3969 said:

A 2 gallon bucket of peppers reduced to 13ozs 


Ground up and air drying for a bit 


This is was a fun project that will prolly become an annual gig for me.   The initial taste test was incredible.  

Thanks for the behind the scene help and guidance @lousubcap

Good job. Smoking chilles is a nice project, not too hard and great results.

Hotch

This is added to my bucket list.
Nicely done sir!