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Smokin' chillies !

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default Smokin' chillies !

Post by Chilli-head on 22nd March 2011, 1:15 pm

It has occurred to me that one type of chilli product I've not yet made for myself is the chipotle - smoked Jalapeno chillies. I want to put that right this year by doing some smoking.

This seems like a great use for the waste products of my woodworking/carving - I have supplies of hardwood chips, sawdust and shavings - mostly oak and beech (I think traditionally is should be pecan wood, but I'l have to improvise), a kettle barbequeue, a "barbequeue smoker" from Lakeland (a stainless steel box with holes in it which you fill with woodchips and sit in the coals), and whatever else I can contrive.

Has anyone here tried it ? Any tips ? My chilli plants are only about 1" high at the moment, so I have plenty of time to plan ahead !
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Chilli-head
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default Re: Smokin' chillies !

Post by Chilli-head on 4th October 2012, 8:34 pm

Ok, I've tried it.  Had the day off work for unrelated reasons today, and it was a lovely autumnal day, so I thought I'd give it a go.  There's going to have to be some photos here ...


First step: kettle barbecue fired up with a small charcoal fire, just at one side of the grate.  Once it is going, a handful of oak chips thrown on to raise some smoke.  I started with dry ones till the fire was well established.


Grill on, and a perforated stainless steel sheet to stop the chillies falling through the bars, but to let the smoke percolate.  A few red Jalapenos go on, at the opposite side to the fire to avoid burning them, then the lid.  Bottom air holes were open throughout, and the top ones about 1/4 to 1/2 open.


One hour later,  after topping up with oak chips and small offcuts, which have been soaked in water for an hour to make them smolder, rather than take flame.


I stopped smoking after four hours, for fear they might start to burn.  They have a leathery skin, and a sort of stickiness to them.  But I wish I could post the smell !  Not like a bought chipotle quite, because I used oak (not many pecan trees round here !),  but imagine bonfire toffee.  A rich, smokey, caramelised smell.  I shall dry them out completely by stringing then over a radiator before storing.
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