Quote:
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.
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I'd be interested in hearing about it if you do try it!
Quote:
Originally Posted by NorthwestBBQ
Where's mine, Ry?
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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. 
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[B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B]
[B][I]“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[/I][/B]
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