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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-02-2010, 01:34 PM   #31
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From times past, I have found that if the temp isn't up between the 75-100 range then A) the peppers take much longer to dry (especially if it's humid outside) B) they don't darken up as much, they tend to stay more green and while it's ok, I like the kind of toasted flavor that the darkend ones have, the flavor stands out more in rubs and in dishes.

Hmmmmmm...it's gonna be 93 in the shade today - all I have to do is generate smoke. Of course the humidity might make a difference...

Love that bowl of pepper goodness pic!
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Unread 06-02-2010, 01:41 PM   #32
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Quote:
Originally Posted by deguerre View Post
From times past, I have found that if the temp isn't up between the 75-100 range then A) the peppers take much longer to dry (especially if it's humid outside) B) they don't darken up as much, they tend to stay more green and while it's ok, I like the kind of toasted flavor that the darkend ones have, the flavor stands out more in rubs and in dishes.

Hmmmmmm...it's gonna be 93 in the shade today - all I have to do is generate smoke. Of course the humidity might make a difference...

Love that bowl of pepper goodness pic!

Send some of that heat my way! We're pushin' mid 50's with wind & rain!
Looks like summer is going to start sometime in mid July like last year.

The smell of them is awesome! Sweet smokey jalapeno-ey-ness...
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Unread 06-02-2010, 03:27 PM   #33
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I'll gladly trade our current weather!
Seriously though, I wonder if I can try that sawdust coffee can soldering iron trick...I've got the dust that goes with my Cameron stove top and the peppers just may hang dry in the sun after smoking...
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Unread 06-02-2010, 03:45 PM   #34
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Originally Posted by deguerre View Post
I'll gladly trade our current weather!
Seriously though, I wonder if I can try that sawdust coffee can soldering iron trick...I've got the dust that goes with my Cameron stove top and the peppers just may hang dry in the sun after smoking...
I don't see why you couldn't, I like to cut the peps open to allow the smoke inside since the skin is impossible to penetrate. If you were gonna hang em after, I'd split them from the tip to the stem into quarters, but leave the stem on, that way you could tie them by the stem to dry, and the smoke still gets inside and they dry quicker.

I do notice tho, if I leave the peps on a rack or something to finish drying for a couple of days, the potentcy of the smoke deminishes quite a bit, that could be good or bad I guess.

Instead of the soldering iron deal, what about 4 lit briqs on one side of your kettle with a chunk of wood on top of them? That should smoke low enough... You could fit a lot more of em on there too.

Let me know what you end up doing, I'd like to hear what results you have!
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Unread 06-02-2010, 04:03 PM   #35
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Quote:
Originally Posted by KnucklHed BBQ View Post
I don't see why you couldn't, I like to cut the peps open to allow the smoke inside since the skin is impossible to penetrate. If you were gonna hang em after, I'd split them from the tip to the stem into quarters, but leave the stem on, that way you could tie them by the stem to dry, and the smoke still gets inside and they dry quicker.

I do notice tho, if I leave the peps on a rack or something to finish drying for a couple of days, the potentcy of the smoke deminishes quite a bit, that could be good or bad I guess.

Instead of the soldering iron deal, what about 4 lit briqs on one side of your kettle with a chunk of wood on top of them? That should smoke low enough... You could fit a lot more of em on there too.

Let me know what you end up doing, I'd like to hear what results you have!
Duh. That way I could use mesquite chips in a foil packet too so they wouldn't oxidze so quickly and just smolder instead of burn. Just keep replacing with the four coals etc until enough smoke has been absorbed.
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Unread 06-02-2010, 04:14 PM   #36
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Quote:
Originally Posted by deguerre View Post
From times past, I have found that if the temp isn't up between the 75-100 range then A) the peppers take much longer to dry (especially if it's humid outside) B) they don't darken up as much, they tend to stay more green and while it's ok, I like the kind of toasted flavor that the darkend ones have, the flavor stands out more in rubs and in dishes.

Hmmmmmm...it's gonna be 93 in the shade today - all I have to do is generate smoke. Of course the humidity might make a difference...

Love that bowl of pepper goodness pic!
Quote:
Originally Posted by KnucklHed BBQ View Post
I don't see why you couldn't, I like to cut the peps open to allow the smoke inside since the skin is impossible to penetrate. If you were gonna hang em after, I'd split them from the tip to the stem into quarters, but leave the stem on, that way you could tie them by the stem to dry, and the smoke still gets inside and they dry quicker.

I do notice tho, if I leave the peps on a rack or something to finish drying for a couple of days, the potentcy of the smoke deminishes quite a bit, that could be good or bad I guess.

Instead of the soldering iron deal, what about 4 lit briqs on one side of your kettle with a chunk of wood on top of them? That should smoke low enough... You could fit a lot more of em on there too.

Let me know what you end up doing, I'd like to hear what results you have!
Quick note, there is another method using long green chiles called chile pasado where you roast, peel, and then hang the peppers to air dry. Basically a process used to preserve the peppers before refrideration was common. Humidity in the air can cause molding. I remember my dad trying this one time with LOTS of Hatch chile...........well, a few days later, the rainy season hit. The peppers never got wet, but the humidity caused molding and the entire batch was ruined. Probably less likey, since they will be smoked first, but just a heads up.
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Unread 06-02-2010, 04:18 PM   #37
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Quote:
Originally Posted by deguerre View Post
Duh. That way I could use mesquite chips in a foil packet too so they wouldn't oxidze so quickly and just smolder instead of burn. Just keep replacing with the four coals etc until enough smoke has been absorbed.
Heck, you'll prolly have the lower vents shut down enough that you could stick a fist sized chunk on the briqs... It would prolly smolder for an hour or longer as long as the lid was kept closed.
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Unread 06-02-2010, 06:01 PM   #38
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Originally Posted by BobBrisket View Post
Quick note, there is another method using long green chiles called chile pasado where you roast, peel, and then hang the peppers to air dry.
Hmm, you've got me thinking about other larger peps now too... Maybe roasting/sweating/peeling and then smoking would make for some good results... Especially for a roasted salsa kinda thing...

Thanks!!
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Unread 06-03-2010, 12:35 AM   #39
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Quote:
Originally Posted by KnucklHed BBQ View Post
Hmm, you've got me thinking about other larger peps now too... Maybe roasting/sweating/peeling and then smoking would make for some good results... Especially for a roasted salsa kinda thing...

Thanks!!
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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Unread 06-03-2010, 02:32 AM   #40
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Where's mine, Ry?
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Unread 06-03-2010, 11:14 AM   #41
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Originally Posted by BobBrisket View Post
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!

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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.
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Unread 06-03-2010, 02:39 PM   #42
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Thanks for this it looks like alot of flavor.
Im goin to try this with some habanero peppers.
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Unread 06-04-2010, 12:42 PM   #43
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OK, I've got 19 green biguns (about 1 1/2 lbs)strung through the stem hanging in the kitchen window for direct sunlight to see if they'll ripen to red!
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Unread 06-04-2010, 01:22 PM   #44
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Thanks for this it looks like alot of flavor.
Im goin to try this with some habanero peppers.
I've done it! Turns out great and you don't need nearly as many to get the job done!

In fact, this one time I had 2 unmarked baggies about the same amount in each, I ended up adding about as much hab powder to my bowl of chili that I would usually add jap powder... *HOT!* lol
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Unread 06-04-2010, 01:32 PM   #45
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OK, I've got 19 green biguns (about 1 1/2 lbs)strung through the stem hanging in the kitchen window for direct sunlight to see if they'll ripen to red!
I'd like to know what happens!
I started my expirement the other night too.
I took 4 green peps and 3 paper bags, 1 pep and a ripe banana, 1 pep and an apple, 1 pep by itself in a bag and 1 pep on the windowsil.

I left each in their respective spot for 24 hrs and then removed them and observed absolutely no change. Granted, 24 hrs isn't much, but a tomatoe will ripen or start to within that short time.

I now have the pep that was with the apple in a paper bag with 2 tomatoes still on the vine... I'll letcha know what doesn't happen!
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