Sounds good to me. To each his own. I grow the super-hots as a weapon against squirrels in the bird feeder. I prefer to cook with peppers quite a bit milder, depending on the dish.

Hey John..good looking list. I only use the super hots for hot sauce, pickling and sparingly in cooking. Be aware of the early signs of chili head life as they come more subtly.....like posting your grow list to an internet garden forum. You may then find yourself searching the yard and thinking "now I bet could fit a pepper plant in right there" Pretty soon you will have to grow enough peppers to last the whole year. You will begin to laugh at what the average consumer thinks is hot and begin bringing your own pepper powder to restaurants....be aware....you may already be a Chile head.

hmm I suppose I HAVE a lot of those symptoms... Maybe I do have the fever... I roasted, skinned, and seeded most of what I grew last year and froze them for chili. I`ve only got 1 bag left... Can`t wait to get them in the ground so I have some for fresh uses.

I love peppers but I consider myself a weenie when it comes to the heat. I can handle cayenne, rocotos and lemon drop, but not just to munch on whole. I do like them chopped up to add to dishes and the lemon drop and cayenne make a great powder. I have never tried a hab, been afraid to so will never even consider the super hots. I've grown aji dulce 2 for the flavor without the heat.
There are different levels of chiliheads and heat levels for all of us. You've got a nice list going!

Hey Jon_dear, welcome to the club!

String up your set of chile pepper christmas lights, they're not just for christmas you know ;-)

my wish list includes a dehydrator so I CAN make powder... I`ve made some really good sauce and pressure canned it. It wasn`t insane or anything but it wasn`t ketchup either... I found it did make killer wings though.
Thanks for the welcome...

Screw the dehydrator,get a smoker and a burr mill for grinding peppers into powder for rubs and pepper blends. :)

Roast the chiles over the firebox and smoke dry them for powder.

Well, if you are like any of the rest of us, and started to find tolerance towards Jalepenos, soon you will be looking for more heat.

In truth though, I still love Jalapenos for roasting and stuffing etc. Most superhots are not eaten that way. The only time most of us eat superhots as is, is for curiosity, or a dare. I use Bhuts and habs often, but mostly to make hot sauce, or to slice up thinly to add to other foods. They lose a lot of their heat when mixed with other foods. Bhuts are great to cut into thin rings for addition to burgers, salsa or salads for example. I don't know of anyone that stuffs or eats super hots the way you would Jalepenos. The great thing about the superhots though, is that they usually have lots of flavor to go with the heat, and are a great addition to other foods, for more then just heat.

I thought of that too smoke... Was wanting some chipotles... Is a burr mill better than a coffee mill? I am going to plant floriani red flint corn this year and try to grind it into cornmeal. Anybody know if the burrmill would do this? I`m suddenly craving chipotle cornbread...

hey capoman-
I have concidered growing a superhot but didn`t get any seed ordered in time(or at all). Maybe next year. Maine has a pretty short growing season memorial thru labor day is usual but falls are increasingly extending. Maybe I`ll start one or two really early in a BIG pot next winter. The main reason I thought of growing one was for the tough guys that try my peppers and say "oh that`s not hot." I would love to then say "oh? Try one of these babys" :D

Yeah, it's always fun to throw some Bhut's at a couple of tough guys. My wife's son and friend are in the military and have always competed against each other fiercely. One family gathering, they decided to have a pepper eating contest. They started out with Cayennes, then habs and scotch bonnets, then Bhuts/Nagas. It was hilarious watching them trying to outdo themselves, then trying to cool down their mouths after they were done. Not my reason for growing them, but it was pretty funny at the time.

Jon_dear - By coffee mill, do you mean the little cheap grinders with blades whirring around (kind of like a small blender)? I'm going to assume so.

I use a cheap coffee grinder from walmart, but, I only process small batches at a time. I believe the main difference is a burr grinder will have more consistency. For example, if I want fine powder, that's easy...just keep going. If you want flakes, though, the size is all over the place with the coffee grinder from dust to big chunks and everything in between. With the burr grinder, I think you can adjust it to the coarse / fine setting you're after and it will be much more consistent.

If you're talking about some higher end coffee mill like the espresso ones or 'coffee house' style, then this whole response is worthless. :-)

yes tsheets the cheapy wmart one... I was thinking fine powder but i can see the advantages you`re talking about with the burr grinder.

Welcome Jon,
Not to sound macho or anything, because I have never thought that chile tolerance was a sign of a real man or anything, just part of ur genetic make up,u can increase tolerance by eating really hot things,but I think that a large part of it is in ur genes, but I am one of those that does just enjoy munching on superhots, I have been eating pickled tabascos and Jalapenos since I was a little kid though, mom loved hot food so it was always around. That being said, I dont think everone should eat the superhots, necessarily, I do however think everyone should eat chiles!
there are so many wonderful varieties that have little or no heat that are just plain delicious,the superhots are great as powders though or as hot sauces, it is also great to mix super hots in w/ other less hot chiles for flavorful powder mixes, being a chef, I use different peppers for different purposes, many times a superhot would kill the overall flavor balance after all the superhots are all chinenses and as such have very strong flavor in addition to heat. I consider u to be a chilehead now sir, u have caught the bug, u r growing varieties many common folk have never heard of, and u r posting on the chile pepper forum, its over for u sir. btw, the hinklehatz and the fish both make delicious vinegars, the hot lemon is awesome for powder or marinade, the pimento and anaheim are delicous for roasting and stuffing! and if u wanna try some seeds for some supers, or some half way between where u r and supers, let me know!
Paul

Damn, I don't how that goes either. (rolling eyes) I just don't do math so good. It's those beautiful pictures in the seed catalogs and their glowing descriptions and on the web sites. Plus there are soooo many types I haven't grown yet and I'm dying to try. This year I started:
Scorpion
7 pot douglah
Naga Morich
black Naga
carmen
lilac
early sunsation
red knight
orange blaze
gold Marconni
corno di toro-red
corno di toro-yellow
king Arthur
white hab
sweet goliath
goliath griller
flavorburst
gourmet
baron
yummy
mariachi
Anaheim
kung pao
and some I saved out of store bought mini sweets, my
"Wally World mini sweets"

See! It's not an addiction. It's a math problem! I can't count so good. Did I mention I have :
ghost
anaheim
black jap
mini bell
corno di toro
sport
costa rican

left over from last year that I overwintered? I might need professional help.....

lol thanks guys... Paul, I may just take you up on the offer for a few seeds... Maybe I could return the favor by offering you some of my hardneck garlic which is great stuffed in a chile and roasted btw... Not sure if some of the supers will have a long enough season here but I`m working through season extention issues and am confident that it`s doable but I`ll need to get an early start...
Whichta chief... Defintely having math trouble here too... Do you know how many peppers 3 72`s produce? Looks like a lot of peppers when they start getting potted up!! Lol - I`m pretty sure I`ll need the whole top shelf of my light setup for that... Out of the 1st tray I potted up 50 ish letting go of the less vigorous and the non germinating ones. I`m figuring on about 150 plants when it`s said and done...maybe the capsaicin is going to my head.
Hi. I`m Jon, and I have a chile problem...

Funny Jon! I thought last year I "kinda" over did it a bit. This year defiantly. As I spent a couple of evenings potting up my babies into larger cups I let my mind wander to when I will need cages to support them. I'm afraid I'll be short again this year. I like the names of a few you are growing.
Beaver Dam
Busillis
Hinklehatz
Ladybug
Poinsettia
Revolution
It perked up my interest....
There's always next year though!!

John, zone 4/5 you should consider doing in containers if you aren't already. I'm in zone 5a, and I barely get peppers to ripen before frost after starting seed in February. In black pots, I start to harvest in late July and get multiple flushes before frost. I believe the ground temperature is the reason for the slow start in soil. If you must use soil, black mulch might help speed things up.