Smoked Peppers

On other forums I attend they call them ATB's

Try the search or find function here for them or try google.

Try stuffed halapeno peppers also.

Good luck and let us know how they turned out.

If you'll go to page top,FIND,all forums,you should get some fine threads,over the years.

Cookshack sales even used to sell some dandy cooking/holding devices.

I cut mine in half long ways. Take out everything and cook one pound of hot pork sausage and drain it. one 8 oz package of cream cheese. Mix both together and stuff the pepper half's.
Take cheap bacon and wrap the pepper half's and stick a tooth pick in the center.
Smoke them for 1 hour at 250 and eat.
pete

I am putting a shameless plug for Cookshack's Pepper Popper Grills.


Recipes:
Cayley's Hawaiian Style Jalapeno Peppers
Smoked Stuffed Jalapeno Peppers

When I take one of these grills out of the smoker at a party, the peppers never make it to a serving tray. People just start grabbing them. They are delicious!

Thanks for the advice everyone!

Sorry for getting back to this one so late. I ended up doing 2 jalapenos with cheddar and cream cheese topped with bacon. 2 Poblano peppers stuffed with mushrooms and cousous and topped with cheddar, 2 green peppers stuffed with bacon cheddar and couscous and finally mushrooms stuffed with jalapenos, bacon couscous and cheddar. Again I was experimenting.

The peppers didn't turn out great but I think I left them in too long at too low of a temp. The mushrooms were OK in texture but everything had a very very bitter taste. Nothing like what i expected. The peppers lost their heat and the fillings were mushy and wet on the inside and dry and bitter on the outside.

Overall, I will not do the shrooms in the CS 08 again. I'll stick with the oven for those. I'll try the peppers again but I'll make some major modifications to the cook time and wood selection first. I've attached some Before and After pics.

Sounds like maybe too much wood and too low temp.

Donna,
I've been itching to smoke some poppers so I ordered the holder. My wife and I cleaned 24 jalapenos as per the instructions. Made up the Hawaiian stuffing and got them on to smoke. Everything worked perfect.
We took them over to my son's house for Dad's day. My son loves hot stuff so he grabbed the first one. Holy Scoville! What was I thinking. I knew they would be warm but I had no idea they would be absoultly brutal. Don't get me wrong, the taste was great but OMG the heat was over the top. Is this normal or did we do something wrong in the prep? Is there a different pepper type to try?

Well,the heat is in the veins/membranes and the seeds.

Grocery store jalapenos have been bred for no heat,but homegrown could be greatly varied.

Dairy product, included in the mix,also tempers the heat.

Tom's got the heat down.

Some will take the veins and seeds out, then mix them back in. Others will cook them longer going on the theory that the longer they cook, the milder they get.

For cooking for a crowd, I strongly recommend to cook them longer and take out all seeds and membranes. The heat is good, as long as their is flavor with it. The jalapenos here in Iowa seem to be pretty big and spicy.

If anyone is afraid of them, force them to eat em, as they will always be surprised.

Here is a Link to watch a video on how to make them: Jason's BBQ Adventures

There are also a few recipes that I have done on the site too. My favorite today is a BBQ Bacon Cheeseburger stuffed jalapeno.

Donna

Will both the 12 and 24 pepper holder fit in a smokette? I want to get the 24, but want to make sure it fits in the smokette.

I have the 24 for my 08 and it fits fine. Do you want to use the 12 & the 24 together?

No, just one or the other. I guess I didn't word that correctly. I will buy the 24 then. Just didn't want to buy the 24 and have it not fit. Thanks.

Post your results when you get it going. As you can see by my first attempt, I scorched everyone.

I kind of worried about that. My wife and I grew our own peppers one year and tried to make our own poppers and they were scrorchers. I like hot stuff, but those were outrageous. I'm going to buy some store bought peppers and see if I can find some that are not quite as hot.

"I'm told" that most all of our preconceptions regarding 'heat,' or capsacin levels 'within' a variety of pepper is pretty much unfounded.

(note: obviously different 'varieties' of peppers are, of course hotter than others...Habanero vs Pasillo for instance)

I used to think that the 'pointier' an individual pepper was, the hotter it was....nope (and not the opposite either). Also thought the smaller the pepper was within a batch the hotter it was...nope (and not the opposite on that either).

It 'seems' that the pepper's heat is more a derivitive of the stress the plant endured while growing the pepper (though even that isn't always the case). In other words, a New Mexico Chile pepper, grown in a cush environment (like a greenhouse), SHOULD be milder than one that happened to survive in a harsher, outdoor, desert-like environment...of say, New Mexico.

And, again "I'm told" that to be generally true, although not always true. I would think that your homegrown jalapenos were grown in a relatively cush environment in Marysville, Ohio, and therefore 'should' have been milder.

So, in other words, I think it's a crapshoot!

Interesting. The year that we grew them (lived in NW Ohio at the time) was a hot and dry year.

I have been told that the hotter and dryer the environment the pepper is grown in will make it hotter.

I guess it really is a crapshoot unless you grow them yourself.

Man you guys....

Put them in the smoker. Smoke.

Take one out, eat it.

If you want it "milder", keep smoking. "Relative" to that batch, they'll get milder the longer you smoke them.

quote:

Originally posted by OakHillSmoke:
Donna,
I've been itching to smoke some poppers so I ordered the holder. My wife and I cleaned 24 jalapenos as per the instructions. Made up the Hawaiian stuffing and got them on to smoke. Everything worked perfect.
We took them over to my son's house for Dad's day. My son loves hot stuff so he grabbed the first one. Holy Scoville! What was I thinking. I knew they would be warm but I had no idea they would be absoultly brutal. Don't get me wrong, the taste was great but OMG the heat was over the top. Is this normal or did we do something wrong in the prep? Is there a different pepper type to try?

I think others have answered this better than I could. It's too bad we can't look at a pepper and tell how hot it is. Whoever recommended taking out ALL the seeds is right. And it's a good idea to wear rubber gloves and eye protection because if you get a really hot pepper you can actually burn yourself. Like a chemical burn, not a fire burn. I got some jalapeno fumes in my eyes a few years ago and I cried for at least 30 minutes. It was very unpleasant. But when you get the right peppers, and smoke them, it seems like it is all worth it because they are so good.

Here is a good site,and maybe the best resource around,by one of my heroes,Dave DeWitt.

Fiery Foods Magazine

An added resource is their BBQ columnist is our own drbbq.

He teaches at the cookshack schools,and is a long time top cook and competitor on Cookshack cookers.

http://www.fiery-foods.com/faq_bbq/index.asp