So along with my shoulder on one smoker, why not fire up the chargriller and take a shot at smoking/drying some scotchy's. Ran 160*/170* for 11hrs with pecan over stubbs. Was gonna pull them half way thru and freeze but drying was going better than expected so I let'm go. Crunchy dry, fruity and smokey. I'll grind tommorrow outside with a dust mask. Can't wait. Thanks for info. I'll post end result. Have a great Labor Day.
Finished processing yesterday. After drying/smoking put product in double zip lock and use rolling pin to rough crush.put opened bag into second bag containing brown rice to infuse and to keep dry due to high humidity we were having. Yesterday, used my small china cap over measuring cup with pestle. Ended up with clean powder and traditional flake w/seeds. Potent stuff with deep smokey/fruity notes. Some will go to chilli head friends as gifts. Cooked up some of the rice and it was unbelievable. No heat but the smokeness was deep. Will retain some just for infusion. Thanks to all for info, have about dozen and a half jap's that are fully ripe. Going the same route for a try at chipotle. Edited by wimpy69 - 9/20/15 at 7:07am