You need to have the photos posted on a site somewhere on the web and then you link to them.

Mine was very productive too. Not sure if it is as hot as yours, because I can't tell anymore. I tried one when it was still orange, and it was hotter than my brown habs and thats plenty for me. I just grew them as a novelty.

The smell is somewhere between an orange hab and a piece of home electronics that just fried. Definitely something you don't soon forget. You can also smell it a mile away. Pungent!

It is super easy to post pictures. You open a free account at Photobucket. upload the pictures from your computer to Photobucket then you make a copy of the html code under the picture by clicking on the html tag under the picture. it is the 3rd one down. the copy automatically loads into your computer buffer and you simply paste it into your message here. when you Preview Message you will see the photo as it will appear on GW.

dangould: thanks for the photo info.! As a senior citizen(!) I expect I will have to ask my son to show me how to do it.

I will help you also.

first take your camera pictures and then load the pictures from your camera into your computer. they usually go into a location called by the computer.

My Pictures

this is located under

Desktop
...My Documents
......My Pictures

Once the pictures are in your computer. Photobucket knows where they are. You open a free Photobucket account and you click on browse your computer. It will automatically bring up your pictures. You click on the picture you want and then choose that one. it will automatically ask you if you want to download it into Photobucket. Of course you do. so it makes a copy in your photobucket account. once there you click under the picture on html tab and paste into the message you are writing for GW. Then when you do a Preview Message you will see the picture if all is done correctly.

Go for it.

Here (I hope!) are some photos of the Bhut chile & some of the regular green chile on the table ready to roast.

Thanks SO much, dangould for your most welcome help! With my son's help I do believe it worked (may not be able to do it again by myself though!)! The first photo is a week's worth of regular green (some already turning red)chile picking ready to roast; the second is some Bhut still on the plants with some green fruits & others turning orange; the third is some of the red Bhut drying on a screen in the garage & the last is of our chile roaster .. propane fired, manually turned. The metal tray is to slide the hot roasted chile out of the cage down to a plastic bag and letting it steam for a couple hours before freezing. We find the regular green chile is much easier to peel if frozen first rather than doing it before freezing. Do you also? Some of the red on the table in the photo we may save to string on ristras to dry to use in sauce later. We still are picking the same amount every week of the regular. Only planted 14 of the Bhut plants but they really have been very productive though NM State University, Las Cruces (where the seed was purchased) said it wasn't! Strange looking pods?!

Again,I really appreciate all your help!

- vieja

Very nice! Looks like you got it to me.

john

WOW Super pictures and a real chile roaster. You are so lucky. I would be in heaven with a chile roaster.

One helpful hint. You can rotate your pictures on Photobucket by clicking on edit EDIT just above the little picture. then it shows the picture and above that it has a list of things you can do. one is to rotate the picture.

When you publish a picture on GW it helps if people do not have to lay their computer on its side to see the picture. haha.

And Vieja. Please save tons of seeds. Lots of seeds of the Bhut. Send them to John fiedlermeister who will pass them out to everyone. I hope John does not mind me saying this. If he does not want to pass out the seeds then send them to me and I will do it for you. Remember Vieja I am first in line to get those seeds. haha.

I am also going to drop by your house and use that chile roaster. darn you are probably 2000 miles away. no probably 2500 miles. How far is Boston???

Next time I get to New Mexico I am getting one of those chile roasters to bring home with me.

dangould: I think the chile roaster came from ... just Google: 'Arizona Chile Roasters' & t was delivered here to Albuquerque; the stand came from Harbor Freight store here & the chute my husband made to fit the roaster (small roaster-not as big as the ones used at WalMart here). Kinda $$ but sure beats roasting by hand or taking it to some place like WalMart, Farmer's Markets that is roastng their own just now at $4/load, if you have a lot to roast every year. Think by now hubby says he has over 200 lbs. picked, roasted & frozen from his weekly pickings so the roaster sure is a time saver. Nights getting down to the 50's now here so season will soon be over!

We will try & dry some more seeds of the regular green (we have no idea the variety as it is just a green chile he has been saving seed from & planting now for years as it is HOT like he likes it; he calls it his 'Sin Nombre' chile! When he gets some more seed dried, send your address & I will mail it to you. As for the Bhut, my husband said the receipt in the package from New Mexico State U. said it was unlawful to distribute the seed as it was licensed to them ... so don't know what the consequences would be if we mailed any? I may have mentioned too that there is a good chance that our's cross pollinated with the green even though it was a lot later flowering. Hubby is a novice growing the Bhut this year & hasn't decided if he will grow it again; he just grows hot chile to eat & isn't really interested in variety names!

Gosh, now I have to learn how to turn photos so you don't get a stiff neck looking sideways at some of them!I didn't think to 'flip the monitor' though!ha Will try your directions next time ... with son's help! Muchas gracias!

Well the Bhut will cross with the New Mexico types. But the resultant peppers will be very different from the Bhut so it will be easy to tell if the peppers are pure or crossed.

I am not so interested in your regular hot new mexico type because I have some very hot New Mexico type. so I am all set there.

200 pounds is awesome. What do you do with them after roasting them. How do you eat them. Just interested. I had a freeze two weeks ago and harvested everything in the ground and still have the peppers in pots. That frost was kind of early especially with global warming.

Mapquest says it is only a hop skip and jump to Albuquerque from Boston 2234 and says I can drive there in only 33 hours and 40 minutes not counting stoping to eat hot sauce for lunches.

Has hubby been eating the Bhut or is it too hot?

Oh boy these look better now.

I was under the impression that the Bhut did not have a plant patent put onto it. besides I am not a lawyer but I think you can give away seeds. You simply can not try to make money off them. Absolutely for sure you can give away the seeds you purchased or even sell them. I have not seen any disclamer on their web site about not passing out the seeds. but it might be there. not sure. of course they can ask you not to pass them around but legally you can still do it if they do not have a plant patent.

I hate this legal garbage. It only hurts the little guy. the rich people wind up having control of everything. that is what this is all about. the big companies taking all the money from the little guys.

dangould: Haven't tried eating the green Bhut ..think he plans on drying the red (he has eight dehydrators in the garage when he dries any of the green) & grinding it for powder to use as he does some of his regular green chile when it turns red & the green & red jalapeños that he hasn't eaten fresh every day.

The frozen chile he thaws, peels,chops up & adds to beef or pork bits that he cooks up with garlic & salt & freezes in containers for adding later to everything on his plate (like a gravy!) every night for supper! No salsa at our house. He'll cook up enough for a month's use at a time & take out one of the smaller containers every week to thaw & use. These 100 plants of the regular green have been very productive ... not so the jals for some reason this year.

What zone are you in there in Boston? Amazing you can grow chile there!

Photos do look better in an 'upright' position!ha Thanks!