Smoking peppers

11 years ago

Abnorm got me thinking...

The best dried peppers I ever ate were "pasada" chilies. They were mailorder and expensive and I have never found them since. 30+ years...

So... has anyone smoked their own peppers? Any tips?

We don't barbeque, but we do have a neighbor that does so regularly.

I would think it would be more of a drying-in-smoke operation rather then a high heat one.

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Comments (5)

rednofl
11 years ago
My neighbor tried it last year smoked them all day very low heat then he froze them other wise its a 2 day process to get them dry enough not to spoil. Heres the information he used.

Here is a link that might be useful: Smokin peppers
inulover (9A Inverness, Florida)
11 years ago
I don't find any reference to Pasada peppers, although that is not surprising with the thousands of varieties and the plethora of local names. It may have originated in Pasada, Chile. On the other hand it might have been a Pasilla.

Drying should be similar to turning Jalapeno peppers into Chipotles. It will take a long time (2 days) in a low temperature smoke, so a barbeque is not really suited if you want to store them dry. You might be able to get away with smoking in the barby for a while and finishing in a food drier.

Larry
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WOW. Great stuff. Hubby has a rather large collection of wood, including a huge chunk of mesquite that his uncle brought up from Texas a few years back. He has used it very sparingly and for the most part mixed with milder woods. It is that traditional chipotle flavor I am going for, but I am always open to different flavors -hence the other peppers I intend to smoke as well as the jalapenos. I have no idea about the brand of smoker we have. Hubby is not home and the smoker is currently put up for the winter. I'll ask him when he gets home. As I mentioned, Hubs likes to smoke a lot during the warmer months (we are almost done with all the pulled pork I froze - yum!) and I was thinking of piggy-backing on some of his creations. Would that be OK? I personally wouldn't mind a little pepper kick, but I am wondering will the steam coming off the peppers have much affect on other things in the smoker? Thanks so much for this discussion so far. I can't wait to plant my seeds!....Kay.
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LiLRhody: I have tried this before and i just don't seem to come out as good as chipolte i buy in the store. Exactly how long do you smoke your peppers before you throw them in the deyhdrator? What do you smoke them in? What temperatures are you smoking at? How smokey do you think yours taste compared to store bought? I wish i had a good recipe for chipolte in adobo sauce too. I smoke mine in a weber bullet smoker i have. I just put a cast iron pan on top of portable burner that i put in the smoker with hickory chips in it. The temperature is usually about 120ish if i remember correctly. I replace the chips as soon as they turn black. I smoke them until they are all the way dried. Mine have turned out pretty bitter tasting.
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Your chips should smoke if they're on the burner. I don't suggest you try it but if you were to put your finger over that little blue flame you'd agree it's hotter than 100F ;-0 Unlike, say Cayenne, jalapenos are a thick skinned pepper. They tend to rot before they dry. The story goes that the Aztecs dried jalapenos over a low smoking fire to dry them so they could be preserved. They were a pretty smart bunch so I'm sure they tried to split them open and dry them that way as well. I haven't tried air drying halved jalapenos but I assume you'll loose more than you successfully dry. You should be able to find a cheap dehydrator at your local big box/small business killer. Your choice.
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Hey Jim, I've smoked pounds of peppers over the past few years. I'll respond with my experience but others may differ. First, it'd be helpful to know what you're using as s "smoker". I use a Big Green Egg with Hickory chunks for small batches and an electric Bradley smoker with Hickory pucks for large volumes. In my experience anything more than 5 or 6 hours of good smoke is a waste of smoke material. When it comes to fully drying, it really depends on your pepper (thin wall cayenne faster) and (thick walled Jalapenos longer) and adequate heat and air flow. I pull my smoked peppers off the smoker after 5 - 6 hours and dry in cheap Wmart dehydrators. They're done when they snap. Regarding temp, I treat peppers as a perishable food item where bacteria can easily grow. As such I maintain temps in the 140F - 200F zone. Even cheap dehydrators without temp control are designed to maintain 140+. Some may recommend lower temps to retain better colour but I err on the side of caution. Hope this helps. Bill
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saldut
11 years ago
This one is just ripe for a funny- where's Tom or Lou? anyway, I went out in the garden and picked a peck of---- what I mean is- I tried to light the darn things and couldn't-- what I'm trying to say is, when I tried to smoke those darn peppers, all I did was choke-up and cough...well, I don't want to get lung-cancer anyway so just as well...LOL... sally
thonotorose
Original Author
11 years ago
Yes, Sally, I figured I was playing with fire, pun intended...

rednofl, Thanks for the link... helpful....

Inulover, def not a pasilla, clearly remember pasada. They were sold by a well known outfit in the southwest that sold a lot of heirloom edibles. Pretty sure they folded.

Thanks for the confirmation that I needed a long, low effort.

That delish pepper I mentioned in another thread is COVERED with buds. That's the one I hope to smoke.

Veronica
abnorm
11 years ago
Cold smoke is the usual method ....An electric skillet or a hot plate with a pan of wood chips in an insulated box... Here's BambooRabbit's smoker thread:

http://forums.gardenweb.com/forums/load/flgard/msg0512175022118.html

My barrel smoker build is for MORE than just my peppers...I dream of smoking Chicken and Ribs and maybe even a "Fatty"....as well as some BACON snacks: (ABT/ADT/PigCandy/PigP*ckers)

I'm hoping I'll be able to sloooow it down to cold smoke the peppers and tomatos......

ATOMIC BUFFALO TURD
Half a Jalepeno stuffed with cheese and sausage wrapped in bacon...Smoked crispy

ATOMIC DRAGON TURD
Half a Habernero...cheese...sausage...wrapped in bacon ...smoked

PIG CANDY
Thick bacon rolled in brown sugar and laid flat to smoke

PIG PECKERS
Breakfast sausage wrapped in bacon and smoked crisp

FATTY
A "jellyroll" of Ground Meat...stuffed with cheese and savory fillings.....tightly rolled and wrapped with a skin of woven bacon.....Smoked crispy....uuummmmmmm!!!!

Hello....9-1-1.........

doug

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Smoking peppers

Comments (5)

rednofl

inulover (9A Inverness, Florida)

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saldut

thonotorose
Original Author

abnorm

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Smoking peppers

Comments (5)

rednofl

inulover (9A Inverness, Florida)

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saldut

thonotoroseOriginal Author

abnorm

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thonotorose
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