Smoking hatch chils

bigdog72

Newbie

Original poster

Jun 29, 2014

18

10

• Aug 6, 2014

• #1

This is my favorite time of year. Hatch chile time! Has anyone done these on a smoker? Does anyone have any hatch recipes they would like to share?

 

mbogo

Meat Mopper

Nov 11, 2012

216

17

Santa Fe, New Mexico

• Aug 6, 2014

• #2

My recipe: Put 'em on everything!!!!!!!!  I'm with ya, nothin like the smell of freshly cooking Hatch chiles-

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Aug 6, 2014

• #3

Yep I smoke a case and roast a case every year. Vac pac them up and use them until next season! Smoked hatch chile Pazole Pasole depending on where your from is awesome!!!!

First shipment in our neck of the woods is this Saturday, YAY!!!

 

Last edited: Aug 6, 2014

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Aug 6, 2014

• #4

I am soooo jelous! When I lived in NM we used to roast at least 50 lbs. every year, they were so frigin good! I just can't afford the case prices now-a-days.

 

Last edited: Aug 6, 2014

mbogo

Meat Mopper

Nov 11, 2012

216

17

Santa Fe, New Mexico

• Aug 6, 2014

• #5

Hate to say this JIRodriguez, I realize this may be painful............We're moving to NM in a couple months, YEE HAW!!!!!!!!!!!!!!!!

Sorry.......

 

bigdog72

Newbie

Original poster

Thread starter

Jun 29, 2014

18

10

• Aug 6, 2014

• #6

I have a propane vertical smoker. How long to smoke them?

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Aug 6, 2014

• #7

Bigdog72 said:

I have a propane vertical smoker. How long to smoke them?

Click to expand...

until they are ready to peel. You will know. It helps to chill them in icewater once you are done roasting them and throw a little olive oil in the water too. Makes them easier to peel.

 

bigdog72

Newbie

Original poster

Thread starter

Jun 29, 2014

18

10

• Aug 6, 2014

• #8

Good tip. So you don't put them in a bag to steam?

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Aug 6, 2014

• #9

I use the paper bag method. No need for oil and ice. Good shake and you're almost done.

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• Aug 7, 2014

• #10

Bigdog72 said:

I have a propane vertical smoker. How long to smoke them?

Click to expand...

Not sure if a smoker will get them hot enough to char the skin off. We always paid the guys at the store with the big chili roasters to roast them for us. Then we would take them home and spend the afternoon peeling and bagging 50 lbs. of heaven!

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Aug 8, 2014

• #11

dirtsailor2003 said:

I use the paper bag method. No need for oil and ice. Good shake and you're almost done.

Click to expand...

excellent idea. I learned a new trick today. Awesome...

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Aug 8, 2014

• #12

JIRodriguez said:

 
Not sure if a smoker will get them hot enough to char the skin off. We always paid the guys at the store with the big chili roasters to roast them for us. Then we would take them home and spend the afternoon peeling and bagging 50 lbs. of heaven!

Click to expand...

Yes that is the way I always got them in New Mexico and Colorado. I wish someone did this in SE Washington dang it. I have done them in the UDS on the lower rack that is there for pretty much that only reason. Need to figure out a rotisserie tumbler deal like the big boys do.