Smoke peppers that have already been dried?

Discussion in 'Peppers' started by brianbray, Dec 25, 2014.

  1. brianbray

    brianbray Newbie

    I smoke sugars and salts successfully and now some friends have given me a big bag of dried hot peppers in hopes that I can smoke them. 

    I have Googled it and searched through this site a bit but find no mention one way or the other...

    Any advice before I ruin a bunch of dried peppers?

    Brian
     
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I think I would cold smoke them for a couple hours and they should be good.
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    If they are already dry I would grind the peppers first, then smoke. We smoke Hatch chiles every year, but do the smoking when they are fresh. I always grind dried peppers first then smoke. You can cold smoke or hot smoke.
     
  4. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Grinding first is a great idea dirt. I may do this with the two shopping bags of dried cayennes that I have.
     
  5. brianbray

    brianbray Newbie

    First batch- 1/2 hour in very dense cold smoke, under 50 degrees. The dried peppers did not seem to take a lot of smoke this way. They also didn't get acrid which was a relief. I did sesame seeds this way a few weeks ago and they were just nasty.

    Tomorrow I am going to try dried peppers at 200 degrees and one hour.

    Thanks guys
     
  6. brianbray

    brianbray Newbie

    Intuitively it seems like smoking in the whole would work better. Powder lies flat on a surface but a stack of peppers on a screen gets smoke from all sides.
     

    Of course, smoke penetrates everything....

    Best to try a variety of techniques I guess.
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Actually the ground pepper provides more open (broken) cells for the smoke to adhere to. Even though it's lying on a solid surface. Think of it this way lie a piece of glass on a table. You only have one exposed surface. Now bash that piece of glass up and spread it on the table. You have many exposed surfaces.

    I will give spices a stir when smoking them and I always make sure the smoke is good TBS and not heavy white smoke. I have smoked sesame seeds and never had them taste acrid. From your description it sounds like your smoke was too thick. That would lead to anything being acrid.
     
    Last edited: Dec 26, 2014

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