Discussion in 'Other' started by inkjunkie, Jan 14, 2015.
any suggestions on how long they should be in there for???
Depends on how much smoke you want them to hold. I'd suggest splitting the amount that you're smoking into 3-4 groups. For ex. - take 4 cheap coffee filters, and put 1/4 cup of peppercorns in each filter. Smoke one filter for 4 hours, one for 8, one for 12, one for 16, etc. After the alotted amount of time, remove that filter, mark it for how much time in the smoke, and bag it! Take a few corns for a taste, and if you hit the amount of smoke you want, remove the rest, store together, and note the time/temp for the next smoke!!
Of course, the wood you're smoking with will make a difference as well! My preference is a mix of hickory & cherry!
Thanks for the coffee filter tip, worked great.
No problems!! How'd you end up smoking them?? Wood - time - temps? I love smoked spices.
A few different batches. Maple was used for smoke. 3 & 6 hours were done cold. 12 hour batch was done at 100*. Haven't used any yet, we both are liking the aroma of the 12 hour ones after grinding. I made some of Jeff's Texas Rub, put them in there. The rub smells incredible.
Excellent! May the smoke be with you!