Title: MIKE BOWERS HOMEMADE CHIPOTLES
Categories: Dehydrator Side
Yield: 1 Servings
I did some a couple of weeks ago, and it's worked fine. I used a mixture of
peach and hickory; I smoked them for about 8-9 hours then let the fire go
out. I finished them in my dehydrator then next morning, though I
understand that fresh smoked jalapenos are also good (ie, not smoked to
complete dryness, and stored in the freezer). I've got a second batch that
I'll do this weekend using a different technique (well, red jalapeno's are
only $1/lb at the farmer's market!) suggested in the Chipotle Cookbook
(think that's the title). I've frozen a bag of jalapenos, and will pull
them out and smoke them - apparently they collapse and carmelize more,
giving a somewhat sweeter, smokey taste. I just do it in a typical small
water smoker, but I've also smoked stuff in a Weber (small fire on one
side, pan of water under grill). I forget the temperature I used (probably
around 160F), but if you're interested email me and I'll look it up. They
suggested that the chiles absorb all the smoke they are going to in 4-6
hours. I also did some serrano's and Fresno's at the same time.