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Need help with habaneros

post #1 of 18
Thread Starter 
My friend Frank said you guys can help......

Is it possible to smoke some habaneros to dehydrate them? I don't have a dehydrator.
I have a wsm.
post #2 of 18

Yes, turn smoker to about 145 or so and if you want put some smoke to them for a while. You want to leave all dampers open and this may take a couple of days or so, do it on a weekend or days off if you can 1st time to monitor them or just do a handful at a time to get use to it. If 

 

Good luck and let us know. 

 

A full smoker is a happy smoker

 

DS 

post #3 of 18
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Yes, turn smoker to about 145 or so and if you want put some smoke to them for a while. You want to leave all dampers open and this may take a couple of days or so, do it on a weekend or days off if you can 1st time to monitor them or just do a handful at a time to get use to it. If 

Good luck and let us know. 

A full smoker is a happy smoker

DS 
Thanks for the advice.
I can't turn on my smoker and run it for a few days. Mine works with charcoal. Or did I miss under stand you??
post #4 of 18

I did something similar to what driedstick said in MES30 with some cayenne peppers I grew last summer and it turned out good, storing them in a vac jar.  Just noticed you're from SB, me too lol.

post #5 of 18
Thread Starter 
Quote:
Originally Posted by brandon91 View Post

I did something similar to what driedstick said in MES30 with some cayenne peppers I grew last summer and it turned out good, storing them in a vac jar.  Just noticed you're from SB, me too lol.

Small world...what's a mes30? I apologize I'm not familiar with this.
post #6 of 18
Quote:
Originally Posted by Tonybel View Post

Small world...what's a mes30? I apologize I'm not familiar with this.

Mes30 is an abbreviation of Masterbuilt Electric Smoker 30.
post #7 of 18
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post

Mes30 is an abbreviation of Masterbuilt Electric Smoker 30.

Thank you very much.
post #8 of 18

Tie them together and hang them in a warm dry area in the house, it'll take a while but they will dry out. This is how it was done before food dehydrators.

post #9 of 18

Yes it can be done. One trick to dehydrating peppers is to freeze them first, to burst the cell walls. That reduces the drying time.

 

post #10 of 18
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post

Yes it can be done. One trick to dehydrating peppers is to freeze them first, to burst the cell walls. That reduces the drying time.


What temp should I run the smoker?
How long?
How can I tell when I'm done?

Thanks
post #11 of 18
Quote:
Originally Posted by Tonybel View Post


What temp should I run the smoker?
How long?
How can I tell when I'm done?

Thanks


What final product do you want? I'm assuming you want pods that are dried enough to grind to flakes or powder.

 

If that's the texture, then there are two other factors: how smoky, and how much toasting

 

How smoky: hab powder can be strongly smoky and it takes a lot to match the intensity of the hab heat. You can apply a lot more smoke than you typically would use for food.

 

How toasted: This is where the temperature comes in. These toast and brown like any vegetable. Heat destroys capsaiscin. You can go low and not toast much, though you'll have to cook longer. Or you can go hotter; in the pic the therm says 208 and they're already beginning to show some browning - but that's on a direct rig. which is very tricky for cooler smoking temps. If there's too much heat, you'll approach charring the pods, and you'll lose a lot of the hab flavor and heat.

post #12 of 18
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post


What final product do you want? I'm assuming you want pods that are dried enough to grind to flakes or powder.

If that's the texture, then there are two other factors: how smoky, and how much toasting

How smoky: hab powder can be strongly smoky and it takes a lot to match the intensity of the hab heat. You can apply a lot more smoke than you typically would use for food.

How toasted: This is where the temperature comes in. These toast and brown like any vegetable. Heat destroys capsaiscin. You can go low and not toast much, though you'll have to cook longer. Or you can go hotter; in the pic the therm says 208 and they're already beginning to show some browning - but that's on a direct rig. which is very tricky for cooler smoking temps. If there's too much heat, you'll approach charring the pods, and you'll lose a lot of the hab flavor and heat.

Thanks for the info.
I'm looking to get the habaneros into powder so I can add to rib rubs, hot wings it just add a kick to bbq sauce.
post #13 of 18
Quote:
Originally Posted by cliffcarter View Post
 

Tie them together and hang them in a warm dry area in the house, it'll take a while but they will dry out. This is how it was done before food dehydrators.


X 2

 

Depending on the time of year and the humidity in the home will have an impact.

post #14 of 18

halve dried peppers both ways halve LANG 60 put peppers on side furthest from firebox in house string up and let dry try to put near celing fan to increase airflow will dry faster hardest part is grinding them up realy cleans out the sines`s

post #15 of 18

Yep you will have to watch it with the dust when you grind, and anytime you handle the dust in the future.

 

A hot smoked pepper powder can make amazing changes to an ordinary batch of chili or even baked beans. If you're going to use it in a rub on something that's going to be smoked then the powder's smokiness will just blend in. But if you make some of it into a seasoned pepper-salt seasoning, you can impart that smoky flavor to something that's baked or pan-fried.

 

It can also make your whole spice cabinet smell like smoke.

post #16 of 18

You could cold smoke the peppers to get the smoke flavor then hang them to dry.  Also you can dry them in your oven set at a low temp.  Again this will take a couple of days. 

 

Scott

post #17 of 18

I know a guy who used to grow habs commercially, and he had big home-made dehydrators in the basement. They made the whole house smell like habs, and I loved it.

post #18 of 18
Quote:
Originally Posted by cliffcarter View Post
 

Tie them together and hang them in a warm dry area in the house, it'll take a while but they will dry out. This is how it was done before food dehydrators.


Something similar - use a needle and thread to string them. Then the pods are pierced and the thread serves as a wick to help pull the moisture out.

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