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Smoking hatch chils

post #1 of 12
Thread Starter 

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?

post #2 of 12

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

post #3 of 12
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!!!
post #4 of 12

:icon_cry:

 

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.

post #5 of 12

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

Sorry.......

post #6 of 12
Thread Starter 
I have a propane vertical smoker. How long to smoke them?
post #7 of 12
Quote:
Originally Posted by Bigdog72 View Post

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


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.

post #8 of 12
Thread Starter 
Good tip. So you don't put them in a bag to steam?
post #9 of 12
I use the paper bag method. No need for oil and ice. Good shake and you're almost done.
post #10 of 12
Quote:
Originally Posted by Bigdog72 View Post

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


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!

post #11 of 12
Quote:
Originally Posted by dirtsailor2003 View Post

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


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

post #12 of 12
Quote:
Originally Posted by JIRodriguez View Post
 


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!


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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