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Humble Addition (pic added)

post #1 of 15
Thread Starter 
Well here is the finished product, it was enough to see me through :)

Taste was awesome and the pepper had a nice consistency, just a little firm but tender.

Best of all I know what I am having for lunch tomorrow.
post #2 of 15
That looks great. Thanks for sharing. Wife wants to this next. If it tastes as good as it looks then it will be a nice treat.
post #3 of 15
Peppers turned out good it looks like...I reheated my leftovers and ate them while I was smoking today...biggrin.gif
post #4 of 15
Nice lookin' peppers ... what did you use to stuff them?
post #5 of 15
We've been using the ABT cheese mix with proscuitto ham and asadero cheese over the top. Amazing taste. Slice the peppers in half, filler er up with cheese and top it, smoke or grill till peppers are done and MAN it's good stuff.

post #6 of 15
Thread Starter 
Stuffed them with a mix of ground turkey, cooked long grain rice, ketchup, onion powder, garlic powder and cayenne pepper. I used a mix of 50% cherry, 25 % apple and 25% hickory woods. I really like the way cherry works with poultry, even if it's ground. The sweetness from the ketchup and the sweetness from the cherry wood balanced perfectly against the kick from the cayenne.

Next I am going to try this filling with cabbage for some stuffed cabbage appetizers with a sweet/sour dipping sauce.
post #7 of 15
Looking good Ron! Thank you for sharing!
post #8 of 15
That's one I gotta try soon. Looks fantastic!
post #9 of 15
Sounds good, I like similar wood mixes. The ground turkey reminds me of a recipe I found last year for Turkey Chipotle Chili ... hmmmm? ... got me wondering about filling a pepper with that!

Before I got into smoking, I had been using my outdoor grill with wood chips, trying various combinations of stuffed pepper fillings.
My favorite so far is grilled garlic sausage, rice, cheddar cheese, spaghetti sauce and, jalapenos with the peppers cut lenthwise (much easier)

BTW, how do you like your CCSV?
post #10 of 15
Thread Starter 
Chili sounds like a great idea, so does a reverse fatty with sausage, cheese and onions inside the pepper.

I like the CCSV. It's my first true smoker so I really have nothing to compare it to. They lowered the output on the burner from 25,000 to 20,000 BTUs on the newer ones like mine but I don't see that as an issue since I almost never have to take it off the "warm" setting range except maybe move it to "low" if I want to do a chicken or turkey. The vents work well adjusting the airflow and the cabinet is solid and so are the shelves, handles etc.
When I first got it, the thermometer was right on with my maverick et-73 but after a dozen smokes I'm noticing a greater spread, not sure if it's the probe on the maverick going or the thermometer in the CCSV. Not really a big deal.
I like it's size as I was able to smoke 6 six big racks of baby backs, a tray full of ABTs and still had room for more and that was only using 4 shelves. I think I am going to purchase an extra one though in case I need to use the 5th rack.
post #11 of 15
20,000 BTUs should be plenty! They likely lowered due to somefolks cooking their smoker or some such issue.

Any idea where to purchase the extra rack and it's cost?
post #12 of 15
Thread Starter 
Yep that's why they claim to have lowered the btu output.

You can get the extra shelf for the 24" smoke vault here


I believe it's $14.99
post #13 of 15
It is nice to see someone else smokes vegetables as well. Your dish looks very nice. I can almost taste it. I think I am going to have to till up some of my backyard next spring and plany some peppers and tomatoes!
post #14 of 15
I notice when anybody posts pics of stuffed bell peppers it's always red ones.
Is there a reason you don't use green ones?
post #15 of 15
Looks great Ron!
Love those stuffed peppers! Gonna do some more this week.

the extra shelf is great for stuffing the smoker silly but you have t be smoking short stuff like ribs ABTs briskets etc. A whole turkey or a big butt or shoulder will take a two shelf space if you want to flip it.

I haven't smoked meat with mine over med- low yet. If I smoke pastries at 325 to 350 it's only on medium. I have the old 25,000 BTU. I figure we won't be fighting the cold this winter! It's great for baking as well, pies and pizza without heating up the house. I have put charcoal in the wood pan, removed the water pan and grilled steaks too. Just put foil on the wood pan first so the dripping don't get it all ecky!


I do red and yellow peppers in the smoker in the summer because there sweeter and cheaper than in the winter, but I did post green peppers over the winter when red ones were $5/lb. icon_mrgreen.gif

I also perfer red ones smoked in rubbed in olive oil to put on sandwiches.
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