Making my own Chipotles...

carpetbagger1 · 08-29-2009, 05:14 PM

Never done it before but am ready to start tonight. I've been growing these babies all summer and am ready to make them even better. Also going to smoke some lemon peppers that I'm excited about as they're both spicy and very sweet.

I've had problems finding decent directions on how to go about this. Anyone have any suggestions? This is what I've gotten from the internet, and would appreciate input:

1. Shooting for 24 hours at 180.

2. A lot of things I've read say you need to clean the smoker prior to smoking the peppers. If not the peppers supposedly absorb flavors from meat that can sour them. Seriously?

Any help would be most appreciated.

txschutte · 08-29-2009, 05:15 PM

Not sure about #1, absolutely sure about #2. I do the chipotle thing after a fresh re-seasoning of the smoker.

carpetbagger1 · 08-29-2009, 05:35 PM

Here's the before with my worthless camera. Pooches are excited. If I have to reseason this thing, that's going to put a serious dent in my schedule.

carpetbagger1 · 08-29-2009, 09:58 PM

somebody has to have some suggestions. Talk to me folks.

BBQ Grail · 08-29-2009, 10:00 PM

There is a rather indepth "how to" somewhere on the forum. I'll see if I can find it.

One thing though. Chipotles are made from fully ripe Jalapeno's. That means all RED!

BBQ Grail · 08-29-2009, 10:01 PM

http://www.bbq-brethren.com/forum/sh...ad.php?t=31179

carpetbagger1 · 08-29-2009, 11:08 PM

Thanks for the link. Burning out the UDS tonight, and hope to start the peppers sometime tomorrow before noon. Any other thoughts would be greatly appreciated. After growing these things all summer, I'd be pi$$ed to screw it up at this point.

jrb03 · 08-30-2009, 01:04 AM

Your peppers are fine. You will never taste a difference between them and the supposed ripe reds. Just make sure to clean your smoker good and keep your fire burning clean.

firecracker jack · 08-30-2009, 01:33 AM

Can't help you with the peppers..And I'm tryin to pay attention cause I'll want to try that myself one day...But man that pouch looks like he's fixin to eat em before you get them on the grill.

firecrackerjack

08-30-2009, 07:45 AM

i don't claim to be an expert or have years of experience with chipotles. all i know is what has worked for me. the only way you can mess up your peppers is to burn them in the smoker. some of the chipotles i smoked two years ago were burnt because they were in the direct part of the smoker, but they still have great flavor.

if red jalapenos are not "ripe", then what are they? spoiled? rotten? it's really not an issue worth arguing about. every source i have read refers to red jalapenos as "ripe". if someone can produce a source that states green jalapenos are ripe, i'd be glad to read it. the 40 jalapenos i picked last weekend with a few still green and just turning red have all turned red now. i'll be tossing them in the smoker today.

here's a pretty good source of info on chipotles: CLICK

smoke em whole, smoke em cut in half with the seeds removed, smoke em red, smoke em green. it's all good.

08-29-2009, 10:00 PM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	There is a rather indepth "how to" somewhere on the forum. I'll see if I can find it. One thing though. Chipotles are made from fully ripe Jalapeno's. That means all RED! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

08-29-2009, 10:01 PM	#6
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	http://www.bbq-brethren.com/forum/sh...ad.php?t=31179 __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

08-30-2009, 01:04 AM	#8
jrb03 Full Fledged Farker Join Date: 09-08-05 Location: TX	Your peppers are fine. You will never taste a difference between them and the supposed ripe reds. Just make sure to clean your smoker good and keep your fire burning clean. __________________ Pitmaker Vault Pitmaker Grill-Meister Backwoods Party Backwoods Chubby Weber Performer WSM Weber Smokey Joe Gold Good Riddence Peppercookers Trailer Offset Chargriller Tailgate Grill

08-29-2009, 05:14 PM	#1
carpetbagger1 Knows what a fatty is. Join Date: 07-22-08 Location: Norfolk, VA	Making my own Chipotles... Never done it before but am ready to start tonight. I've been growing these babies all summer and am ready to make them even better. Also going to smoke some lemon peppers that I'm excited about as they're both spicy and very sweet. I've had problems finding decent directions on how to go about this. Anyone have any suggestions? This is what I've gotten from the internet, and would appreciate input: 1. Shooting for 24 hours at 180. 2. A lot of things I've read say you need to clean the smoker prior to smoking the peppers. If not the peppers supposedly absorb flavors from meat that can sour them. Seriously? Any help would be most appreciated.

08-29-2009, 05:15 PM	#2
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	Not sure about #1, absolutely sure about #2. I do the chipotle thing after a fresh re-seasoning of the smoker. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

08-29-2009, 09:58 PM	#4
carpetbagger1 Knows what a fatty is. Join Date: 07-22-08 Location: Norfolk, VA	somebody has to have some suggestions. Talk to me folks.

08-29-2009, 11:08 PM	#7
carpetbagger1 Knows what a fatty is. Join Date: 07-22-08 Location: Norfolk, VA	Thanks for the link. Burning out the UDS tonight, and hope to start the peppers sometime tomorrow before noon. Any other thoughts would be greatly appreciated. After growing these things all summer, I'd be pi$$ed to screw it up at this point.

08-30-2009, 01:33 AM	#9
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich.	Can't help you with the peppers..And I'm tryin to pay attention cause I'll want to try that myself one day...But man that pouch looks like he's fixin to eat em before you get them on the grill. firecrackerjack

08-30-2009, 07:45 AM	#10
Rick's Tropical Delight Guest	i don't claim to be an expert or have years of experience with chipotles. all i know is what has worked for me. the only way you can mess up your peppers is to burn them in the smoker. some of the chipotles i smoked two years ago were burnt because they were in the direct part of the smoker, but they still have great flavor. if red jalapenos are not "ripe", then what are they? spoiled? rotten? it's really not an issue worth arguing about. every source i have read refers to red jalapenos as "ripe". if someone can produce a source that states green jalapenos are ripe, i'd be glad to read it. the 40 jalapenos i picked last weekend with a few still green and just turning red have all turned red now. i'll be tossing them in the smoker today. here's a pretty good source of info on chipotles: CLICK smoke em whole, smoke em cut in half with the seeds removed, smoke em red, smoke em green. it's all good.