you say tomato, I say HELP!!


 
S

Steven Paul

TVWBB Fan
I have a bumper crop of garden tomatoes this year that all seem to have ripened pretty much at once.
I'm looking for a way to use my WSM to smoke / dry / and-or dehydrate a large quantity, thank you
 
Cut the tomatoes in half, fill your smoker to capacity - but don't overcrowd - and smoke at 200-250 until they're as done as you want. From there, you can bag and freeze them, process them into purée and freeze, make pasta sauce or salsa, etc.
 
Thanks for the input David! I found this from this same message board from 2007, it seemed to say 135 and no more than 160 degrees for 10-24 hours as high temperatures would "burn" the tomatoes (?) So now I'm even more confused, if that's possible.

I'll repost the link below. I've got dozens and dozens that I don't want to freeze so any and all input would be greatly appreciated, this is the only link I could find directly related to this topic, thanks again

http://virtualweberbullet.com/tomatoes1.html
 
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I think that although you can smoke them as David suggests, you can't dry/dehydrate them as the lowest temps you can maintain are still too high. That's why what you've read is for dehydration (store-bought units designed for dehydrating). Even your indoor oven can't get as low as a dehydrator (mine for ex can only go down to (start at?) 200oF.

Just smoke 'em and then process for storage (freezing is how I handle mine although I don't smoke them).
 
Hey Len! I have a dehydrator but reading the article over and going by the pictures it looks worth trying. I'm going to give it a try per the article, I'll post my results.

I was surprised to find so few articles online regarding this topic?
 
Steven Paul said:
Hey Len! I have a dehydrator but reading the article over and going by the pictures it looks worth trying. I'm going to give it a try per the article, I'll post my results.

I was surprised to find so few articles online regarding this topic?
Click to expand...

I'd go with the hot plate idea. Make sure you monitor the temps. I was referring to using our usual briquettes, I can never get low enough.
 
I sure wish I had a hot plate because it sounds a lot easier. I'm thinking of smoking in that low range for around 8-10 hours and then finishing them up in the dehydrator overnight (that article mentions something similar to that).
 
Steven Paul said:
I sure wish I had a hot plate because it sounds a lot easier. I'm thinking of smoking in that low range for around 8-10 hours and then finishing them up in the dehydrator overnight (that article mentions something similar to that).
Click to expand...

I've never dehydrated tomatoes so take this FWIW: I think it'd be a good idea to slice & rinse them so you get rid of the seeds & ....gel/jelly type stuff.

Maybe pack in oil with a little salt or vinegar. I know very little about botulism but I know there are concerns if it's not going to be refrigerated/frozen.
 
My WSM 18 has a coat and hat made out of kao-wool, a high performance thermal blanket that I use in the heating industry. Also from when I used to do jerky (it's been a very long time) I kind of recall using a coffee can in a similar method as a charcoal chimney, adding a little lump as the temperature required, if I recall correctly it used to give me a pretty steady low temperature. I couldn't find any past posts mentioning that, has anyone ever tried the coffee can? Thanks
 
Whatever way you do it, make sure you post pictures in "The Photo Gallery" (not this thread) for all to enjoy.
 
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