Smoking hatch chils

Discussion in 'General Discussion' started by bigdog72, Aug 6, 2014.

  1. bigdog72

    bigdog72 Newbie

    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?
     
  2. My recipe: Put 'em on everything!!!!!!!!  I'm with ya, nothin like the smell of freshly cooking Hatch chiles-
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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
  4. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

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

    Sorry.......
     
  6. bigdog72

    bigdog72 Newbie

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

    timberjet Master of the Pit

    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.
     
  8. bigdog72

    bigdog72 Newbie

    Good tip. So you don't put them in a bag to steam?
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

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

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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!
     
  11. timberjet

    timberjet Master of the Pit

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

    timberjet Master of the Pit

    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. 
     

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