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drying peppers

Chef Wil
Chef Wil Posts: 702
edited November -0001 in EggHead Forum
had a few peppers in the garden and didn't have time for abt's, so I setup bbq guru, indirect, and loaded the egg with about 5 pounds of peppers, set at 175 degrees and just pulled them off. Dried for 48 hours and used lots of maple, I'll grind when I have time. After 8 hours I still have enough lump to do spatch chicken tonight and try out the smoked peppers.
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Comments

  • Unknown
    Unknown
    Chef Wil, the guru thang just keep getting more and more tempting...love doing my own home grown peppers!

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  • GrillMeister
    GrillMeister Posts: 1,608
    Chef Wil,[p]How did you load the peppers?[p]Sounds like you'll be making some rubs with those dried Chipotles now.

    Cheers,

    GrillMeister
    Austin, Texas
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  • Chef Wil
    Chef Wil Posts: 702
    GrillMeister,
    I putted 'em on those wally world disp. grills. DUDE, I think I am seriously gonna beg all the neighbors for their extra peppers, thats some of the best ground pepper I tasted, but HOT. I did maple, next time is mesquite/hickory.
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  • Chef Wil
    Chef Wil Posts: 702
    Chet,
    I am seriously thinking of getting another but just the 1 probe. I inherited a LGE because the bottom part was broken, so I ordered a bottom. A new BGE for under $200 with all the accessories, Yeah Man.
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  • James
    James Posts: 232
    Chef Wil,[p]What kind of peppers did you use?[p]
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  • Chef Wil
    Chef Wil Posts: 702
    James,
    jalapeno, cayenne, and hot banana
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  • GrillMeister
    GrillMeister Posts: 1,608
    Chef Wil,[p]Any pics of the process? Sounds like a great idea!

    Cheers,

    GrillMeister
    Austin, Texas
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  • Unknown
    Unknown
    Chef Wil, using that guru, how low can you maintain can you go, can you go below 175? you smoked em 8 hours and then dried 48 more hours? were they just out in the open for 48 hrs or what?

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  • Chef Wil
    Chef Wil Posts: 702
    Chet,
    I think about 160 is the lowest without the fire going out but i had them at 175 for 48 hours, I know its an overkill but I wanted to see if it was possible. Put them over a fan for about 2 hours to make sure there was no moisture, then hit them in the food processor. It is really strong in smoke and heat. Just a little will go a long ways, probably too strong to use just the pepper. I'm sure it will make a great rub pepper.
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  • Chef Wil
    Chef Wil Posts: 702
    GrillMeister,
    sorry no pics, I had 2 grills full. Indirect with plate setter and I used an extended grid for 2nd grill. Close your eyes an imagine bright red, green, and yellow peppers turning chocolate colored..........LOL
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  • QBabe
    QBabe Posts: 2,275
    GrillMeister,[p]I did some cayennes one year...used our pizza screens to smoke them and then dried them and crushed them...[p]cayenne-peppers.jpg[p]Tonia
    :~)

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  • Unknown
    Unknown
    Chef Wil, the reason I ask, I have seen post on here in the past about some that have used a dryer connected a dryer hose from the top of one egg and ran it into the bottom of another to cold smoke salmon. I did some like you but couldn't keep the heat as low as you did. What I have been thinking ever since the dryer hose thing came up is, you could try that technique for really giving them the smoke flavor which is what chipotle peppers is all about, and if I had to I have a large dehydrator that I could use to finish em up in, but with the timing just right you probably wouldn't need a dehydrator. check out the link
    [ul][li]chipotle link[/ul]
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  • Unknown
    Unknown
    that first part was bout as clear as mud...let me say that again...they used a metal dryer hose to connect to the top of one egg which they used to hold the fire in and ran it to the bottom of another egg where they put their jalapenos...that is some better I hope.

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