My MES30 is smokin’……peppers

[kilohertz]

The peppers have finally appeared at our local farmers markets today, and I bought jalapeño and cherry bomb, and have loaded them on the racks in the Mes30, and I am now dehydrating/smoking, one of the reasons I bought the Mes30. I built a PID controller for it and it is working awesome. I’ve been smoking at 145° for about three hours bumped it to 160° and I’m just wondering what I should leave it at overnight, the smoke will run out around 2 AM.

Last year I was using my Komodo cooker to dry the peppers with a stove element and it would take 2 or 3 days to dry out the peppers. I modified the Mes30 and have six shelves in it now with the mailbox mod, seems to be working just perfectly.

Thanks!

 

[tallbm]

The peppers have finally appeared at our local farmers markets today, and I bought jalapeño and cherry bomb, and have loaded them on the racks in the Mes30, and I am now dehydrating/smoking, one of the reasons I bought the Mes30. I built a PID controller for it and it is working awesome. I’ve been smoking at 145° for about three hours bumped it to 160° and I’m just wondering what I should leave it at overnight, the smoke will run out around 2 AM.

Last year I was using my Komodo cooker to dry the peppers with a stove element and it would take 2 or 3 days to dry out the peppers. I modified the Mes30 and have six shelves in it now with the mailbox mod, seems to be working just perfectly.

Thanks!

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I cut jalapenos in half and did some other peppers in the past and felt they were "grind" dried in way less than an over night smoke. Maybe something like 5-8 hours!

I don't know how long you would need to go for those almost whole peppers but I would keep an eye on them every 3 hours or so.

Maybe someone who smokes a lot more peppers than I will chime in lol

 

[kilohertz]

I used to cut them in half, I started trimming off the stem end and smoking them whole last fall, I liked the results. I was making Chipotles in adobo sauce.

I just turned it down to 145*, that's what my Kamado was able to hold. I'm off tomorrow so I can monitor the progress. I don't think they will scorch overnight at that temp. 4 hours now and they are still soft and wet, smoke tube with dust is about halfway.

Planning to use some of these in my next sausage project... Chorizo.

cheers

 

[BrianGSDTexoma]

Going to make something good from them. Man that smoker is clean.

 

[02ebz06]

Your peppers are looking great!
I have about another week or two before the Hatch Chilies show up in the stores here.
Looking forward to it.

 

[kilohertz]

Going to make something good from them. Man that smoker is clean.

Thanks to your comment, I had another look at the picture to see if it really is clean, it is, but what I spotted was a senior moment problem, I had moved the aluminum plate over the air intake pipe from the mailbox a few days ago and forgot to remove it. DOH! Should help the drying process now that we have good airflow again.

Jeeeez.

Cheers

 

[kilohertz]

It's been 24 hours now and I have pulled about 6 off that were getting crunchy ready to grind, some are getting leathery and some are still soft. I ran another tube of smoke this morning, still holding it at 155* with the exhaust fan pulling air thru the smoker.

Cheers