Preparation / Directions:
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 (ie, 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 jalapeno's 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 carmelize more, giving a somewhat
sweeter, smokey 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), but if you're interested email
me and I'll look it up. They suggested that the chiles
absorb all the smoke they are going to in 4-6 hours. I also
did some serrano's and Fre
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