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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 !
Chilli-head
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 ...
Smokin' chillies ! Chipot10

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.
Smokin' chillies ! Chipot12

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.
Smokin' chillies ! Chipot13

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.
Smokin' chillies ! Chipot11

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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