drying habanero peppers in my smoker

My preference is to keep the temp as low as possible so they dry only, I don't want them to cook. If the temp gets above 180 F for very long the sugars begin to caramelize, so I usually smoke/dry peppers at about 150-160 F.

Habs dry quickly because they're thin skinned.

Thank you for the tip. Could you also tell me how much time you allow for the drying process? I will be using a 14x14 pan.

It ALL depends on moisture. Moisture inside the cooker, moisture in the air and moisture in the peppers.

Some can be done in 12 hours, some take longer.

Thank you SmokinOkie. That helps me alot. I appreciate your time and information.

Well try it out and let us know how it works for you. Hasn't come up often, so always great to hear results.

Smokin'

Are you using a pan or a rack? Laying them on a regular pan, they'll be sitting in quite a bit of moisture.

doing some as we speak now. set temp at 125. will post results and times when done.

j foley

Great J let us know.

Hey I added your turkey recipe to Turkey 101, it's a keeper.

Smokin'

results of drying peppers.About 45 habs. on top screen. 50 to 65 red & GREEN CHILIS ON CENTER SCREEN some bigger green peppers on bottom. have no idea what they are but looked good. took wood box out set temp.to 100deg. 4 10hrs raised temp to 125 4 12hrs.cked habs 4 dryness, almost done.
left at 125 4 8 more hrs. habs done, chilis went 4 more hrs. I grind my peppers to a fine powder to use in recp. that i want to spice up. most are used in bloody mary mix, or red beer mix. i like it hot. hope this helps. j. foley