Smoking Chipoltles on FE

you can always do stuffed jalapenos mix a stuffing out of creem cheese and some spices of your choice and regular shredded cheese and then stuff the pepper and put a piece of bacon on top, smoke for about 1 to 1 1/2 hour at 225. I also have a recipe for jalapeno jelly if you are interested.

Thanks Heather, but I am looking to smoke the raw jalapeno to turn it into a chipoltle.

It's kind of like when mom (or grandma for the younger ones) would make banana bread to save a ripe banana, chipolte will save a ripe jalapeno.

I'm looking for time, temp, and type of pellet.

Deseed and Devein. Fill with several different choices.

Do a search on "ABT" for some thoughts. Atomic Buffalo T$#ds is the original name for them

Set the smoker for 325 (you want to cook the bacon)

I like a hard smoke for them, oak/hickory

Check them at 1 hour. The time you need to cook with vary based on the pepper itself. Some are hotter than others. You may love them at 1 hour. If not, just let them go longer. I've had them go from 1 to 2 1/2 hours.

quote:

Originally posted by mnhogfarmer:
Thanks Heather, but I am looking to smoke the raw jalapeno to turn it into a chipoltle.

It's kind of like when mom (or grandma for the younger ones) would make banana bread to save a ripe banana, chipolte will save a ripe jalapeno.

I'm looking for time, temp, and type of pellet.

I believe you want to smoke the chile's to make Chipotle peppers. I know you have to blister the skin. I would try it low for a couple hours to get some smoke, and the full blast and just watch and time them. I have an older model, so I don't have problems with the high temp switch.

quote:

Originally posted by Fast Freddie/Love Shack BBQ:

quote:

Originally posted by mnhogfarmer:
I am looking to smoke the raw jalapeno to turn it into a chipoltle.

I believe you want to smoke the chile's to make Chipotle peppers.

Thanks Freddy, I haven't smoked any for a few years. If I get it perfected I'll post back here.

I am working out a deal to smoke them and sell chipoltles with another vendor at the farmers market. It might not catch on, but we won't be out much trying.

I am not trying to make creamed cheese appetizers.

Now I understand. If it had said drying peppers I would have got it the first time Roger, I'm kinda slow some days

What works well is to split them (let's the steam out) and put them in and set it on smoke, say 180 until they dry out. Can't give you a time because if varies too much.

Open the door once or twice and let the humidity out.

As I understand chipotles, they are not cooked so much as dried. I would do them at a fairly low temperature. I think that placing them on as porous a surface as possible is a good idea; the grills in the FEC are too big to support them. Maybe foil with lots of small holes in it?

One of our NM customers smoke/dries chipotles in a Cookshack. I'll see if I can find the information and post it. I know it's in a very old Cookshack newsletter.

Chipotle Peppers

(These instructions are for a Cookshack electric smoker. Adapt as needed for an FEC.)

From the Cookshack newsletter ON Q

It's easy to smoke your own chipotles in a Cookshack smoker. Cookshack's friend and customer, Chef R. L. Gomez, tells us how he does it:

Select large, red jalapeño peppers.
Wash and dry.
Place whole peppers on smoker's grills – use a Cookshack Seafood Grill to ensure that peppers do not fall through the rack.
Do not allow the peppers to touch. This is important for even circulation of heat and smoke.
Smoke at 225ºF for four hours with 4 ounces of hickory wood. Turn the oven temperature down to 150-175ºF.
Leave the peppers in the smoker for 24 hours, until completely dry.
They will be dark red, wrinkly, and flattened out.

quote:

(These instructions are for a Cookshack electric smoker. Adapt as needed for an FEC.)

My adjustments, because of how the FE smokes, I'd do it on a lower setting than 225 so you can get smoke into the peppers, so I'd do it full time on the lower setting of 150 to 175. Plus, being it is a drier smoke than the electric CS's, it shouldn't take as long.

Thanks all
Going to ask the ok from the market manager this weekend if we can sell them at the St. Paul farmers market.
Roger
www.prairiepridebbq.com