Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoking jalapenos/chipotles

Unknown
Unknown
edited November -0001 in EggHead Forum
Has anyone ever smoked jalapenos to make homemade chipotles? If so, what temp did you use and how long did it take? I've seen that commercial chipotle makers smoke for something like 48 hours and am wondering if I can do it on the Egg (Large).
· Share on FacebookShare on Twitter

Comments

  • vidalia1
    vidalia1 Posts: 7,092
    I have not but several here on the board have. I talked to Todd (Big 'Un) last week and I think he does his at about 200 degrees for 48 hours or so....
    · Share on FacebookShare on Twitter
  • Slotmercenary
    Slotmercenary Posts: 1,071
    i smoke all kinds of peppers and they come oput fabulous.
    i do mine indirect for about 4 hours at 225-250 range. then remove from egg and put in a dehydrator overnight until nice and dry. store in vac seal bags until needed then run thru the grinder and use accordingly.here are some Hatch reds being done.
    DSC_5631.jpg
    DSC_5636.jpg
    · Share on FacebookShare on Twitter
  • Big'un
    Big'un Posts: 5,909
    Actually, I only did a handful for the berry chipotle. I just put em in at the end of a cook, and left them until the morning. Rick from RTD would be the one to ask, he did alot last year and he should posting about them soon.
    · Share on FacebookShare on Twitter
  • Gunnar
    Gunnar Posts: 2,307
    If I understand, then you actually takem to the dry brittle stage, not like chipoltes in adobe sauce?

    Did having the chilies on the grill during chicken cook spice up the chicken?
    LBGE      Katy (Houston) TX
    · Share on FacebookShare on Twitter
  • Fidel
    Fidel Posts: 10,172
    Check this post from last year. Should tell you all you need.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=333423&catid=1#
    · Share on FacebookShare on Twitter
  • Gunnar
    Gunnar Posts: 2,307
    Thanks, that was an informative post!
    LBGE      Katy (Houston) TX
    · Share on FacebookShare on Twitter
  • Zippylip
    Zippylip Posts: 4,768
    Slot, is there any way of doing this without the dehydrator, I don't have one? What I do have is peppers comming out of my
    happy in the hut
    West Chester Pennsylvania
    · Share on FacebookShare on Twitter
  • Slotmercenary
    Slotmercenary Posts: 1,071
    sure you can keep the peppers on the egg until they are drier then that but when i do mine i do usually 25 lbs over the weekend so time is of the essence.
    and yes the dehydrator removes enough mositure to get them to the "brittle" stage, if you get to that point it is easier to store for extended periods of time.
    i will be doing 25 lbs of greeen this weekend and will post pics stay tuned.
    i ususally do hickory and jack daniels but this weekend i will be doing a batch with pear woood and english walnut and a batch with cabernet savuigon grape vine,
    always looking for something different....
    and you can pick up a dehydrator at wally world or kmart for about $20
    no the chicken doesn't pick up much spice cause that pic was at the end of the chix cook.
    · Share on FacebookShare on Twitter

Categories