this wont be for a couple more weeks but i was curious if any have u guys have ever smoked ghost chili peppers and what would be a good temp and how long to smoke them??
X2Do you plan on drying the peppers for whole-dried or to powder later, or for adding them to salsas or meal entree' dishes after finely mincing them?
***Where nitrile or latex gloves while preparing and handling the peppers in a raw or non-dried state, and thoroughly wash all surfaces which come into contact with the peppers after they have been processed, including everything you touched with your gloved hands.
Start by cutting the top off and making a slit down the side so you can lay them open on the smoker grate with the skin-side down, seeds up...keep the seeds for more heat...(like they need it...eek!!!). Use a clean smoker grate or a grill topper (disposable aluminum pan with perforations), and it would be advisable to wash the smoker grate before smoking food on it (residue from peppers may be present on the grates).
If drying afterwards, start smoke @ low for an hour or so in the 100-120* range for 1-2 hours, then increase to 140-150* for 2-4 hours. If your smoker will not go below 150* is fine, it will just cook the peppers faster and they will begin drying sooner, meaning less smoke in the pepper. Further process as you normally would for drying. If you don't have a dehydrator, place them on a cookie or baking sheet in the oven on the lowest setting until they reach a brittle consistency (may take several hours or more). Bag in xiplocs and store at room temp for ready access for use regularly, or in freezer if you wish, but is not necessary as they will not spoil when dried. To powder, use a coffee grinder or a dedicated spice grinder. DO NOT reuse coffee grinder for coffee beans after grinding spices, and especially chilies, without very thorough cleaning.
If using as uncooked, for salsas or to add to dishes, cold smoke at 80-100* for 6+ hours. Cold smoking will not cook the pepper and will help it maintain some of it's natural texture and crispness. The higher the temp, the more smoke they will take on. If hot smoked, they will cook and have a softer texture, which you may not want if adding to salsas...your call on that. Mince after smoking and package in multiple wraps of plastic wrap, vac-seal bags or ziploc bags in (very) small portions (1 Tbls or so) and freeze immediately. You can put the small packs into a covered plastic container so you don't loose track of them or get them scattered in the freezer.
Hope that helps. Ghost chili peppers...man, I don't have the intestinal fortitude to try those bad boys! Good luck!
Eric