Originally Posted by BobBrisket
Sounds good to me. I'd rather use the pit and smoke for drying them. Air drying is risky. I forgot to mention that if you are air drying outdoors, you need to have them contained in screen enclosure. You also don't want bugs etc having a picnic on the peppers as they dry either.
I may try some with my order of Hatch chiles at the end of summer. Sure would be nice to have some dry, smoked green chile for winter.
I'd be interested in hearing about it if you do try it!
Originally Posted by NorthwestBBQ
Where's mine, Ry?
Hmm, ask B-O-B... I left a small baggie of it with him in March when I was out specifically to give to you and swamp! He prolly still has it lying on his desk... under Rib-O-Lator boxes.
Hybrid Pellet Pooper "The Meat Vault" - 3 RED Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - Black OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - CRAZY FAST Yeller Thermapen
We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz