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The annual high heat low-temp habanero smoke down
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lousubcap
Posts: 32,393
Gifted a good quantity of habaneros to dry into powder form.
Started this adventure yesterday afternoon with the stem removal and then split the habaneros.
Given the quantity and my LBGE it took some creative stacking to get 'em ready for the smoke.
Started the 180-200*F process around 5:30 PM Sat night. When you don't care about manual temperature control the friggin thing just runs along. Had to add more small lump this AM after temp dropped to around 140*F over-night.
Finally dehydrated enough to get to one level.
Declared victory just short of 24 hours. Now to grind 'em up. (Gloves for sure.)
Another one in the books. 'Til next year.
Thanks for lookin'.
Started this adventure yesterday afternoon with the stem removal and then split the habaneros.
Given the quantity and my LBGE it took some creative stacking to get 'em ready for the smoke.
Started the 180-200*F process around 5:30 PM Sat night. When you don't care about manual temperature control the friggin thing just runs along. Had to add more small lump this AM after temp dropped to around 140*F over-night.
Finally dehydrated enough to get to one level.
Declared victory just short of 24 hours. Now to grind 'em up. (Gloves for sure.)
Another one in the books. 'Til next year.
Thanks for lookin'.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
Comments
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Mighty fine job brother Cap
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Excellent job.
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At first glance, I thought that last shot might be a grate full of anus
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH - too hot for anusLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Cap, every time you post this I ask myself why am I not doing this. Eggceptional cook brother.Sandy Springs & Dawsonville Ga
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@bgebrent - I only post it once a year in the Fall. Just set it up as an annual one-off on your phone. The results are definitely worth it.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looking good Lou. I bet that power can be dangerous if it comes in contact with the wrong area.Snellville, GA
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I do the same thing, worth it all the way!
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Very nice. I'm not sure I'd have use for something that hot. I assume you could do the same with jalapenos?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@SciAggie - Absolutely correct. I dry peppers for a few other friends as well but they are not in the high-heat spectrum. The pro's and con's of the BGE are definitely at play-sustained low temp cook w/o refueling but the moisture retention characteristics that mean you need the protracted cook/dry time. I definitely enjoy the run-time over the result.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap I'm thinking about spreading out peppers on a cookie sheet and catching the tail end of an oven cycle from my wfo. That thing holds low temps for a looooonnnggg time. I could use my A-maze-n smoker and pellets for smoke flavor. I think I need to try this...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@Sciaggie - You definitely need to give this a go. Your wfo and accessories will definitely produce some great outcomes. I run til they look dry and ready to get powdered, as above. You will not be disappointed. Enjoy the adventure.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap What about smoke? Heavy? Light? What wood do you prefer? I am looking up how to make adobo sauce. I could make chipotles in adobo and can them. This forum is a never ending journey down the rabbit hole.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@SciAggie I use 3-4 chunks of pecan (suggested for drying jalas down to chipotle powder) and that is light by my perception. However, you have to factor the required BGE run-time to get to the finish-line. I'm quite confident that your wfo set-up will get the job done much quicker. So if you go with a heavier wood smoke profile I'm sure you will be fine.
But with the first go-round, I wouldn't go too heavy on the smoke as you can dial it up for the next round and you can't extract it.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Nice dry down Cap! Just remember to use gloves and don't touch any important parts while grinding the peppers to dust.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@lousubcap Thank you. When I get the chance to try this I'll report back.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Very nice!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looking good. Have my second harvest ready to go for this weekend, can’t wait for the chili
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@lousubcap thanks for the inspiration...bought stand alone smoker just to smoke sausage bacon etc, without firing up an Egg or Stick Burner..thought I'd do peppers...225 for 3 hours then in the Dehydrator overnight
Visalia, Ca @lkapigian -
Have fun-gloves for the handling and depending on SWMBO's tolerance; outdoors for the post-smoke grind. Whatever you use to finish the process needs to be sterilized before the next use or the residue will remind you of the event.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Question @lousubcap , do you ever make chili powder, or just grind it as powdered chili ?Visalia, Ca @lkapigian
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Wish I had enough knowledge to know the difference between the two in your question. Since I am wrestling with some very hot peppers ( did a load of ghost peppers weekend before last) I do a fine grind but don't worry if there are seeds that make it thru. My end-game is to get the pepper grind to where I can use it in a mangeable way to control the heat of any cook.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lkapigian said:Question @lousubcap , do you ever make chili powder, or just grind it as powdered chili ?
now the wife seeds all the peppers, puts them in the ninja to make a paste and then puts them in quart bags about 1/2" thick in the freezer. She can take them out, break off what she wants and put the rest back and it's just like fresh peppers. -
Thanks @Woodchunk @lousubcap powdered chili is just that , ground chili's , chili powder has chili, paprika garlic powder oregano etc....Visalia, Ca @lkapigian
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@lkapigian - roger all. BTW- congrats on 2K posts on a great and hot topic.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I just did an entire walmart sack full of jalapeños. Cut the stem off and slice them in half lengthwise. Did two full runs with the amazen smoker, about 24 hours total smoke time. Then i threw them in my dehydrator until crispy. I need to do this more often. They were dark dark brown upon completion. Waiting on my dad to do his so we can put on the respirator and grind both batches at once.
Pro Tip: run the dehydrator in the garage or your wife will get super pissed off when the whole house smells like a bbq pit.2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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