How to dry a Poblano Pepper?

Paint Stripper gun.... might char them up a bit though!

But no seriously, you need to smoke them on any regular smoker for many many hours at a quite low temperature... I'm not sure of the exact temp, but I'm thinking like 175 or so.

Best way is to do them on a BBQ WOk or glill plate with all those holes...

The smoke is what gives "Chipotle Peppers" the taste... damn delicious!

Cheers!

Bill

Although there are plenty of pepper heads here, one of our resident experts that always comes up in my mind is Mark.

Thats his user ID.

Send a PM to "Mark" and ask him any and all pepper questions.

He literally has peppers down to a science.

Good luck!

I've had decent luck drying peppers in either a smoker, or the oven. I just lay them out on metal pizza screens (or those cheap grill screens you see in the grilling section of your local market), and smoke (or bake, if oven) for 8-12 hours, depending on the peppers, at between 185-200. The bigger the peppers, usually the longer they take to dry. Jalapeno's don't seem to work as well as they are so meaty, so I usually half them lengthwise first. If you don't dry them thoroughly, they'll mold.

Just don't use a waterpan with water in it, would kind of defeat the purpose!

Once they're dry, you can seal them in a ziplock or vacuuseal bag, or throw them in a blender to make your own chile powders. Just be careful opening the blender!:twisted: (go ahead, ask me how I know this!)

Yeah, it is a bummer! Not to highjack this thread, but there's one (contest) in Kenosha this weekend, we'll be heading up there as spectators tomorrow. We have some camper issues to fix before competing again.

We now return you to your thread:-D

BTW, is D&R the right place for this thread?

Stoke&Smoke said:

BTW, is D&R the right place for this thread?

Click to expand...

Prayers to you and your camper.

willkat98 said:

Prayers to you and your camper.

Click to expand...

LOL! Gee thanks Bill. I hope to bury (or sell it)after this year and move up a little. Just thought Jamies question might have gotten more response in q-talk

Bump


Moving this back to the first page in QTalk so the pepperheads here see it!

.

Seek and yea shall find

Mark's Chipotle Pepper Process
http://www.bbq-brethren.com/forum/album.php?albumid=323

Sure you can do it that way in the oven , but my recommendation is still to open them to double the surface area. More efficient = less oven energy use = cooler kitchen = less A/C costs.