How to dry a Poblano Pepper?

brewerjamie15 · 08-25-2011, 10:10 PM

I've looked around and see several ways to dry my Poblano Peppers. I'm looking to make them into anchos for chili this fall and winter.
I want them to remain whole.

I have seen on the internet someone "smoking" peppers? Never heard of this before.

I'm going to harvest several peppers tomorrow. Red bell, Yellow Bell, Poblano, Cayenne, Giant Chinese, maybe one or two more.

I can't hang dry them because the weather is going to cool off soon and get wet. I have no dehydrator.

Thanks Guys.

SmokinAussie · 08-25-2011, 10:31 PM

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

Bill-Chicago · 08-26-2011, 05:29 AM

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!

Stoke&Smoke · 08-26-2011, 08:27 AM

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!

(go ahead, ask me how I know this!)

brewerjamie15 · 08-26-2011, 08:53 AM

Thanks guys. too bad there's no Milwaukee Labor Day event this year. It was fun hanging out with you last year.

Stoke&Smoke · 08-26-2011, 09:07 AM

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

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

Bill-Chicago · 08-26-2011, 10:14 AM

Quote:

Originally Posted by Stoke&Smoke

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

Prayers to you and your camper.

Stoke&Smoke · 08-26-2011, 11:42 AM

Quote:

Originally Posted by willkat98

Prayers to you and your camper.

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

Bill-Chicago · 08-26-2011, 02:47 PM

Bump

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

.

Mark · 08-26-2011, 02:50 PM

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

brewerjamie15 · 08-26-2011, 03:11 PM

Thanks Mark. I'm going to try to smoke a few.
My wife would rather I "just dry" some without smoking, so I have to do some that way too. I'm going to use the oven for that one. We once bought anchos from a spice store (the spice house) they had the seeds in them and the stems on. It's ok to do this way in the oven right? I'm waaay looking forward to this gig. My peppers look great right now.

Mark · 08-26-2011, 03:15 PM

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.

08-25-2011, 10:10 PM	#1
brewerjamie15 Full Fledged Farker Join Date: 08-16-10 Location: Milwaukee, WI.	How to dry a Poblano Pepper? I've looked around and see several ways to dry my Poblano Peppers. I'm looking to make them into anchos for chili this fall and winter. I want them to remain whole. I have seen on the internet someone "smoking" peppers? Never heard of this before. I'm going to harvest several peppers tomorrow. Red bell, Yellow Bell, Poblano, Cayenne, Giant Chinese, maybe one or two more. I can't hang dry them because the weather is going to cool off soon and get wet. I have no dehydrator. Thanks Guys. __________________ Weber Performer, Stick Burner, Smokey Joe, Heck. I'll cook on anything.

08-25-2011, 10:31 PM	#2
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	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 __________________ A butterflies wings. About to bring down everything...

08-26-2011, 05:29 AM	#3
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	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! __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

08-26-2011, 08:27 AM	#4
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	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! (go ahead, ask me how I know this!) __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy:

08-26-2011, 08:53 AM	#5
brewerjamie15 Full Fledged Farker Join Date: 08-16-10 Location: Milwaukee, WI.	Thanks guys. too bad there's no Milwaukee Labor Day event this year. It was fun hanging out with you last year. __________________ Weber Performer, Stick Burner, Smokey Joe, Heck. I'll cook on anything.

08-26-2011, 09:07 AM	#6
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	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 BTW, is D&R the right place for this thread? __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy:

08-26-2011, 02:47 PM	#9
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Bump Moving this back to the first page in QTalk so the pepperheads here see it! . __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

08-26-2011, 02:50 PM	#10
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	Seek and yea shall find Mark's Chipotle Pepper Process http://www.bbq-brethren.com/forum/album.php?albumid=323 __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.
	1 members found this post helpful.

08-26-2011, 03:11 PM	#11
brewerjamie15 Full Fledged Farker Join Date: 08-16-10 Location: Milwaukee, WI.	Thanks Mark. I'm going to try to smoke a few. My wife would rather I "just dry" some without smoking, so I have to do some that way too. I'm going to use the oven for that one. We once bought anchos from a spice store (the spice house) they had the seeds in them and the stems on. It's ok to do this way in the oven right? I'm waaay looking forward to this gig. My peppers look great right now. __________________ Weber Performer, Stick Burner, Smokey Joe, Heck. I'll cook on anything.

08-26-2011, 03:15 PM	#12
Mark somebody shut me the fark up. Join Date: 08-13-03 Location: St. Peters MO: 38.786730,-90.642551 Name/Nickname : Mark	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. __________________ Dr. Mark (STL) Ph.D. (honorary) Bovine $hitology A thin line separates paranoia from an acute understanding of reality.