A wonderful way to protect a bumper crop of backyard hot peppers is to cold smoke them and either dry them wholly, or roast them and peel off the skins prior to freezing them. Ripe red jalapenos are traditionally applied to make chipotles, and these are subjected to days of extreme mesquite smoke in the drying system. You can use jalapeños, but traeger grill any hot pepper will also work properly. Mesquite is traditional, and performs very properly. You can get bags of mesquite chips at most hardware retailers but if you have, or choose, a diverse form of wood, then you can use it as an alternative. Any hardwood will produce a great smoke for food, but keep away from soft woods, as the resins will make food rather unpalatable.

The instructions as followed are for a fast and dirty edition of chipotles. As well definitely smoke dry them, you will need to have to shell out days tending your smoker, and most persons likely don't have the persistence for that! You can get wonderful success in an afternoon although, and the work concerned is not very intensive.

The smoke to be applied right here is a cold smoke. You can use a bit of heat if you're feeling brave, but I've burnt a lot more than my honest share of peppers trying to hot smoke them, and now stick to an first hot smoke, followed by a drying period in the oven.

You can either dry these, or freeze them as fresh smoked chilies. Drying the peppers will produce a complicated and fruity flavor profile, and is properly worth doing, but the fresh smoked chilies will also make a wonderful addition to all your favourite hot dishes.

Backyard BBQ smoked chipotles

As a lot of fresh hot peppers as you've received, or will fit on your grill

1 bag of properly soaked wood chips, preferably mesquite *you should soak these chips for at least a half hour prior to employing, but longer is greater)

A handful of lumps of charcoal

Traditional chipotles are smoked full, but I discover that they consider the smoke a lot more swiftly if you reduce the tops off, and reduce a slit down the side so you can open them up.

Get your wood chips smoking. If you have an previous cast iron steel pan, or other steel heat evidence receptacle, then that will work properly as a wood chip holder. Commence a couple of lumps of charcoal, and when they are burning red hot, add a great handful of wood chips. Location the pan beneath the grill rack. You don't want to add too considerably charcoal, as you are not wanting for heat, only to lead to the wood chips to smolder and smoke

Organize the opened up chilies on the racks of your BBQ. Close the lid and allow smoke away. You can't definitely give it too lengthy but there are diminishing returns with time. I normally give them about four-5 hrs of smoking.

Keep an occasional eye on the BBQ and add a lot more wood chips and charcoal as necessary.

They won't dry at all via this period of cold smoking, so if you want to make dried smoked peppers, transfer the chilies to the rack of your oven on the lowest probable setting, and allow bake until eventually dried, about twelve hrs.

If you don't feel like drying them, you can roast them briefly in excess of a very large heat, and then peel the skins off. Freeze these peppers until eventually necessary.