Hey guys, I’m curious about how I should try smoking these peppers in my smoker! They are 7 Pot Primo peppers (yes I’m aware they’re not ripe, trying to get my second growth peppers to ripen). How do I go about smoking them? What kind of prep is involved, how long and how hot do I need to smoke them? Is there a preferred wood type to use?
by Arc-Watcher
3 Comments
I looked up a recipe online when I made chipoltes for the first time last year.
I decided to put them in my masterbilt smoker at the same time as a brisket. I wanted something to cook at the same time as the peppers, no other reasons.
They came out awesome! I ground them into powder & I ran out a couple months ago.
I used hickory, but pecan is also recommended as a good choice.
I didn’t grow any superhots this year, but your smoke time is obviously less for thin walled peppers.
I’m going to make more once the season is over.
I’m looking into as well, I have black Hungarian chilli, I want too smoke with old oak whiskey barrel staves for a unique smoked paprika type spice
Put in desired wood and keep temp at dehydrator level temperature then watch some magnum PI for 8 hours. Or put it at slightly higher temp to put in flavor and finish in dehydrator.