Pepper adds a wonderful flavor to food. And if we add the smoked peppers, then the food will become heaven. It is not limited to enhancing the flavor of the food, but it also gives a soothing, mesmerizing smoked flavor. Its presence in the food gives a particular smoky taste and gives a bunch of spice to the food.
This article will thoroughly discuss how we smoke peppers in a smoker to give our foods a perfect chili and smoky taste. At the end of the article, the readers will be able to smoke peppers in their smokers.
Procedure to Smoke Peppers in the Smoker
- The very first step is to make sure of the peppers. You have to wash the peppers thoroughly with plenty of water to clean the dust and dirt from them. After cleaning them with water, the next step is to dry them.
- You have to make sure that the chilies are completely dry before you move to the next step. It is important to observe the chilies keenly, and If you find or notice any rot in them, immediately discard them.
- In the next step, you have to cut the peppers in half. It will divide the heat of the chilies. But if you want to add spice and more heat to your food, you can leave the chilies intact in the same way. Those who cut the chilies should observe again whether there is any rot inside or not. If you find it, then discard it. If you have thick-walled peppers, then you can slice them or cut them into rings accordingly.
- The next step is to prepare your smoker and heat your smoker at 200 degrees F. Take a tray or aluminum foil or any other thing that could resist the peppers from falling off. Set the peppers on the tray and put the tray in the smoker. For maintaining the temperature of the smoker, you need to follow the particular instructions of your smoker. One can also use a grill along with a smoker box to maintain a constant temperature. You can also smoke your peppers with wood to give your peppers a perfect smoky texture and flavor. I prefer to use maple wood. You can use wood to smoke the peppers for 2-3 hours. For me, 3 hours are best as the wood takes a bit of time to teach the smoky flavor into something.
- You have to start checking the peppers after hitting 2 hours to make sure everything is ok and going smoothly. At this point, the thick-walled pepper may not be dried out completely. However, if you have thin-walled peppers, then you will find them dried out at this point. If you want to use a non-dried form of thinner-walled pepper, smoke them for less than 2 hours.
The final step includes a dehydrator. It is considered the most efficient way of drying the peppers completely. For carrying out this process, one should place the smoked peppers in the tray of the dehydrator and let them dehydrate for 8-10 hours at 125 degrees F until they are completely dehydrated.