I make and jar fresh salsa each Summer but this time i want to smoke my peppers.
What are you all smoking, just the peppers or the tomatoes also? I'm thinking about cold smoking the peppers so i can keep them in the smoke for like 12-24 hours so they get enough....i can always hot smoke them a little after that. What's working the best for everyone?
What are you all smoking, just the peppers or the tomatoes also? I'm thinking about cold smoking the peppers so i can keep them in the smoke for like 12-24 hours so they get enough....i can always hot smoke them a little after that. What's working the best for everyone?
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