Jalapenos on the WSM


 
S Wagner

S Wagner

TVWBB Member
I have several pounds of jalapenos that I'd like to smoke and turn into chipotle peppers. Has anybody ever done this on the WSM? Any tips/techniques you'd recommend?
 
I have done it a few times. There is a great write up here http://virtualweberbullet.com/chipotles.html . My first time was with just a few brickets and smoked them at 100 or so degrees. The second time I bought a cheap hotplate and set the smoker up like shown at that link, keep the temps down as low as you can.

I smoked mine for a couple of hours or so then put them in a dehydrator overnight.
 
Yeah I saw that post earlier. I don't have a hotplate, so I wasn't sure about fuel quantity in the WSM. I noticed that the author smoked his at around 165 degrees for close to 7 hours. I was thinking I could achieve this with about a half chimney of unlit bricks, topped off with about 5 - 6 lit coals. Maybe 2-3 chunks of hickory? Since, I've never done peppers before, I was just looking for anybody with experience.

It sounds like you did yours much lower; do you think 165 - 175 range would be too high?
 
I think it is too high but that is just my experience doing it a couple of times.. You can find cheap hotplates probably less than 25 bucks. I grow a lot of peppers, I have 16 jalapeno plants now. I think 2-3 chunks of hickory would be too much at one time do one at a time. I didn't want the peppers to cook but just take on some smoke and dry them.
 
Gotcha, thanks for the tips, Mike! I'll give 'em a go this weekend and let you know how they turn out!
 
Mike Drewery said:
I have done it a few times. There is a great write up here http://virtualweberbullet.com/chipotles.html . My first time was with just a few brickets and smoked them at 100 or so degrees. The second time I bought a cheap hotplate and set the smoker up like shown at that link, keep the temps down as low as you can.

I smoked mine for a couple of hours or so then put them in a dehydrator overnight.
Click to expand...

Excellent way to store the peppers. I usually put in two Jalapeno plants, and I end up with what seems like hundreds of peppers. I cut up and freeze many of them, and add them to my cooks as required. It would be nice to have the smoked peppers, to do the recipes that call for chipotles.
 
You must log in or register to reply here.

 

Back
Top