Smoking Paprika?

bamm314

So we harvested our pepper garden.

Im thinking this for the jalepenos.
http://www.randyq.addr.com/chiles/pickles.html

What do I do with my Paprika and Poblanos?

I was thinking of smoking them as low as possible. I can keep my large egg around 200. I was thinking of Hickory and some fruitwood with the place setter in.

How many hours? Should I cut the peppers open to dry faster?

Has anybody else smoked paprika?

Thanks everybody!

lowercasebill

yep. i made 2 batches of arkansas death pepper persimmon smoked paprika.. say that real fast twice
and 1 batch of persimmon smoked jalapeno paprika. washed and dried peppers and smoked for about an hour at low temps with a lot of smoke. removed and placed on cookie sheet and into my oven for about 36 hours,, my oven lights[2] are halogen and they keep oven temp 110-120° and dried peppers in oven,, i did not remove stems til right before grinding.. and ground them in a blade type coffee grinder [mask and gloves are mandatory with death peppers.] if you remove stems before smoking i think they will take up the smoke faster.. you need to expereiment as JLOCKHART29 so kindly pointed out... i am a big wussie boy when it comes to hot stuff.. he said it was good i will ask him to rate the smokiness of my experiment..
check the naked whiz for the smoked cheese technique . next year i am going with that method and smoking some cheese at the same time

JLOCKHART29

I really wouldn't change a thing the way bill did it. I will say that that the cooking and drying of the Death peppers really didn't dull the heat. The jalepenos were still "warm" also. Apparaintly the store bought peprika is made from bell peppers or something as home made peprika from hot peppers just concentrates everything. The smoke flaver permainates it all. Just remember home made peprika is a lot like homemade moonshine.. a dab will do ya!! Oh yea bill is a complete pansy when it comes to peppers but that just leaves more for me!! :laugh: