JAS_OH1
Forum GOD!
Ooooh smoked chili peppers sounds like a challenge entry or the precursor to one. Oh and those eggs, that's on my to-do list still!
Smoker/Smoking foods
- Thread starter JAS_OH1
- Start date
badjak
Guru
I cold smoked habanero's and bird's eye chili's. Worked well. I'm sure warm/hot smoking will also work but with a different flavour.
I ground them in a coffee grinder afterwards. If you go the same route: do not open the grinder straight away. Wait a couple of minutes to let the dust settle
JAS_OH1
Forum GOD!
I think that seasoning would make excellent gifts for friends and family members.
I also have a hot sauce kit that my late MIL gave to my DH for Christmas a few years ago, maybe when his foot heels up I will suggest this to him. I think smoked hot pepper sauces would be amazing!
Barriehie
Veteran
I ground up some ghost peppers and opened immediately; did that once...
JAS_OH1
Forum GOD!
Oh my aching eyes (and sinuses) just thinking about it!
Barriehie
Veteran
My little dog Bear, rest his soul, would see me get the jar of peppers off the shelf and slink under the table, peeking from behind the center post.
JAS_OH1
Forum GOD!
I had a dog Bear who passed away 21 years ago (he wasn't little). He was such a good dog I haven't been able to have another one since.
SandwichShortOfAPicnic
Forum GOD!
I've just started on my smoker experiments.
It arrived just before I left for Spain but I was determined to have go before I left.
Started with a bone in gammon and 3 chickens which I bought already brined (thankyou waitrose) then I spatchcocked and flavoured them differently. One plain garlic, salt n pepper, one chilli BBQ and one herb, all had some of the rub made into a compound butter and pushed under the skin.
I hot smoked them but it still took a long time as the max temp on the Bradley smoker is 120c
I think without the inkbird monitoring the internal temperature I would have felt they weren't cooking but slowly and surely they were.
I forgot to take a picture of them done which is a shame because they looked and tasted amazing.
I put the chicken in the warming oven and smoked peppers, onions, garlic and parmentier potatoes to go with.
I was thrilled with the result (it's very easy to use) but I have to say the instructions Bradley give state it's not up to full smokiness until it's been used a few times didn't seem to be true it was very smokey!
It arrived just before I left for Spain but I was determined to have go before I left.
Started with a bone in gammon and 3 chickens which I bought already brined (thankyou waitrose) then I spatchcocked and flavoured them differently. One plain garlic, salt n pepper, one chilli BBQ and one herb, all had some of the rub made into a compound butter and pushed under the skin.
I hot smoked them but it still took a long time as the max temp on the Bradley smoker is 120c
I think without the inkbird monitoring the internal temperature I would have felt they weren't cooking but slowly and surely they were.
I forgot to take a picture of them done which is a shame because they looked and tasted amazing.
I put the chicken in the warming oven and smoked peppers, onions, garlic and parmentier potatoes to go with.
I was thrilled with the result (it's very easy to use) but I have to say the instructions Bradley give state it's not up to full smokiness until it's been used a few times didn't seem to be true it was very smokey!
badjak
Guru
Yeah, using a thermometer is a good thing. Esp with chicken. The chicken meat may be pinkish after cooking at low temperatures, scaring some people, so it's good to know it is done 
Last edited:
SandwichShortOfAPicnic
Forum GOD!
Yes it was pink and it did scare my family but reassurances and the taste of it seemed to get them past any misgivings!Yeah, using a thermometer is a good thing. Esp with chicken. The chicken meat may be pinkish after cooking at low temperatures, scaring some people, so it's good to know it is done