I just smoked and dried about 15 varieties of chilies ranging from thai dragon to habanero varieties to serranos. You can do it with anything. I made powders. Very fun and quite interesting to do.

Chris

Ripe chiles of any variety, slow smoked, become chipotle.

In USA, I have only seen jalapas as chipotle, but, in Mexico, I've seen arbols, tepins, piquins, jalapas, serrano and they are called chipotle in the market.

Thanks, Chris and Willard. That's exactly what I needed to know.

Jim

Hi folks
Are there some instructions on the 'net that I can follow to smoke my peppers? I can and dry but have never tried smoking
Thanks!
Maryanne in WMass

Google gave me the link below, among others. The instructions are pretty simple in this one.

I'm firing up the smoker right now. If it takes too long to get them dry, I intend to finish drying them inside, in a very low oven with the door ajar. I think they will already have received enough smoke.

Can someone tell me if a water smoker works OK for drying? I'm wondering if it is too humid inside.

Jim

Here is a link that might be useful: Homemade Chipotles

I read the article and it says to use 180F as a target temp.

I have seen chipotle made in Mexico and the fire never gets above 100-110F (you can hold your hand comfortably in the exhaust flue gasses). It is a more then one day operation, though.

I tried smoking peppers with an electric water smoker, without the water pan, but it got too hot and I could not smoke the peppers as long as I had planned. I still had to dry the peppers in dehydrator after smoking them.

Next time I will try using the water pan in the smoker and dry them in the dehydrator.

"I have seen chipotle made in Mexico and the fire never gets above 100-110F..."

The temperature in the article sounded high to me also. I'm trying for something closer to 110. I don't want to cook the chiles.

Jim

"...without the water pan, but it got too hot..."

If I am correct, the water pan prevents the smoker temperature from going much above 212F (100C), the boiling point of water. At that point, the water absorbs a lot of heat in changing state from liquid to gas.

I don't yet know how much the presence of water may hinder the drying process.

Jim

I've now had the ripe jalapenos drying in my water smoker for two days. They have become very shriveled and the color has become very dark (sorry, I am temporarily unable to make digital pics).

Googling for a pic of finished chipotles against which to compare mine, I came across an incredibly informative site (link below). It's as if the authors anticipated all my questions. I am satisfied that my chipotles are coming along as they should. From what I read, I probably will not get the dull brown color of some chipotles I have purchased, but they will still be one of the legitimate types of chipotle described in the article. Mine may even be better than the purchased ones, because I suspect those were not made from jalapenos.

Drying has been progressing OK in the water smoker with the water pan filled with water, but further drying is needed, so I have moved the chiles into the oven at lowest heat setting and the door ajar. The article suggests a similar method, but reversed. Their method calls for starting the drying process in the oven, then finishing in the smoker. This makes better sense for a couple of reasons, one of which is the pungent, smoky aroma which has now filled my house.

Jim

Here is a link that might be useful: All About Chipotles

Jim,
That was a very interesting article on the firey food website. I've found that to be a good source for many recipes.
John