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?
Smoking hatch chils
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First shipment in our neck of the woods is this Saturday, YAY!!!
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.
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.