Preparation:
I did some a couple of weeks ago, and it's worked fine. I used a mixture of peach and hickory; I smoked them for about 8-9 hours then let the fire go out. I finished them in my dehydrator then next morning, though I understand that fresh smoked jalapenos are also good (i.e., not smoked to complete dryness, and stored in the freezer). I've got a second batch that I'll do this weekend using a different technique (well, red jalapenos are only $1/lb at the farmer's market!) suggested in the Chipotle Cookbook (think that's the title). I've frozen a bag of jalapenos, and will pull them out and smoke them - apparently they collapse and caramelize more, giving a somewhat sweeter, smoky taste. I just do it in a typical small water smoker, but I've also smoked stuff in a Weber (small fire on one side, pan of water under grill). I forget the temperature I used (probably around 160F). They suggested that the chilies absorb all the smoke they are going to in 4-6 hours. I also did some serranos and Fresno's at the sa |
