Intro and question

[Murray Grey Beef]

Hi all. Dusty here from the Morgan River Ranch in beautiful Bellfountain, Oregon, just about an hour south of MAK headquarters. We bought our 2 Star a year ago from Hurds in Harrisburg, and I don't think it's had more than a few days off since! I have been having a ton of fun inventing new things to put on its grill, just to see what happens. The question i have involves smoking super hot peppers. I finally got my Scotch Bonnet Orange peppers to fruit this year by just potting it and growing in the green house, along with a plant of Hot Paper Lantern. I have a fair amount to harvest, and rather than just pickling a few jars or freezing them, I want to try smoking them. Normally I'd just go and do it, but I really don't have that much to work with and don't want to waste a single pepper. BTW, those two bad boys tip the Scoville scale at around 300,000 units!

Any hints? Mostly looking for which side of the grill to use, whether or not the smoker box is a better choice, what temp and how long, about. I thought it might be fun to smoke on the main grill with a block of Monterrey Jack cheese in the smoker box.

Thanks!

 

[RickB]

I'm afraid to type an answer without gloves Wish I could help you but my digestive track gave up scotch bonnets years ago!

 

[Deb]

Welcome Dusty

 

[muebe]

Welcome from Southern California.

Are you looking to smoke/dry them whole? Or do you plan on grinding them into powder?

 

[scooter]

Welcome to PS.com! I moved your thread to the intro forum to make sure Chilihead sees it.

 

[Murray Grey Beef]

Going Whole

Hi Muebe. Lancaster, the west coast Windy City! Had friends in Palmdale and Littlerock.

I will probably leave them whole for the most part. Might make some dynamite dust with the ones that always seem to end up a bit crispier.


Are you looking to smoke/dry them whole? Or do you plan on grinding them into powder?[/QUOTE]

 

[Murray Grey Beef]

Hi Scooter, and thanks for the welcome and the reroute to the authority on all things explosive!

 

[Murray Grey Beef]

Hi Rick!

Ah, just a pinch will do. I found that out a few nights ago the hard way. Ginger chicken in the wok tonite - it is cold and a bit snowy here and I can't quite get the MAK hot enough for good results with the wok - and a nice pinch in with the chicken bits to marinate with worked out really nicely.

I do hear that he yellow version isn't quite as deadly.

 

[Murray Grey Beef]

Hi Deb, and thanks for the welcome!

 

[muebe]

Well then I would run the MAK on smoke mode and just place them on the racks with some frog mats. The right side would be good. And just monitor them every hour and start pulling the ones you think are finished as they go.

I like to split my peppers in half so they dry much faster. Plus I usually just grind the whole batch.

 

[Murray Grey Beef]

Well then I would run the MAK on smoke mode and just place them on the racks with some frog mats. The right side would be good. And just monitor them every hour and start pulling the ones you think are finished as they go.

I like to split my peppers in half so they dry much faster. Plus I usually just grind the whole batch.

Ah, splitting them. Wondered about that. Figured it might speed things up. Now I just need a bit warmer day, and I will try the first batch. Muebe, thanks so much for the info! Will post to the blog when it's a done deal.

 

[Chili Head]

Welcome Murray!
I like stuffing mine with cheese and wrapping 1/2 piece of bacon on them. Sprinkle some of bp's LLWBP on em and into the MAK at 275 until the bacon is done.
If you want to smoke and dry some here's what I do. I'll split mine in halves and smoke with oak for 2-3 hours then put them in the dehydrator. The next day I'll put the dried pieces in a plastic zip lock bag and roll a glass jar over them to break the pieces up. I don't grind mine because I like larger pieces. You can the the pieces really small with the jar method.

 

[Murray Grey Beef]

I did it! It came out great, and tomorrow I'll try out the first of the bottle of Dynamite Dust on some wok chicken.

Many, many thanks to Muebe and everyone else, and you can see pix at the blog (address below).

 

[Murray Grey Beef]

Hey Chili Head!

I'm afraid if I did the first, it'd be the last for whomever ate one. I found out that both peppers tip the Scoville Scale at around 300,000 units. And, they are pretty small for stuffing, even if you dared. But, I will try your idea on some of the Havana Sweets I have out there, they are plenty big enough for stuffing and wrapping. We just sent the pig to the butcher last week, the bacon should be back after Tday, so that will be a good first shot for the bacon, which we are having done a bit differently this time, maple smoking instead of plain ol' applewood smoking by the smokehouse that does up our hams and bacons.

I don't have a dehydrator altho I keep threatening to get one. Might be time to do so. Onto the Xmas list it goes!

Thanks again for the tips!