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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-17-2010, 07:06 PM
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is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Another smoking pepper question ( on the most awesome cooking tool ever the weber kettle )
Anyhoo,
Let me apologize if I have a similar thread on this some where here on the great forum, I couldn't find it, and that was about the electric smoker. Any ways, I'm not going to use my char coal holders to smoke the peppers, but I want to be able to smoke the pepper until it's dried to a crisp pretty much. So I can let cool down, and use the food processor to make Green jap chipoltle spice. Thanks for the help, And mods if this question has been asked, Please feel free to delete it at your convince.
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Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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