I posted a grape thread on the Fruit section, but here's the story. We had some smoked grapes a while back at Emeril's in New Orleans as part of a dessert. I had never heard of them. Talked to the chef, and he said they did them in their smoker for 20 min or so.
I made a batch a few days ago that were killer. About 20 min at the end of the smoke - temps down 200-235 or so. Sweet and smoky. Not cooked at all.
The batch in this picture turned out TERRIBLE
Following the more is better theory, I left them on a bit longer - maybe 30 min, and the temps were probably higher since I was earlier in the smoke. The grapes lost all their color and the only thing you could taste was smoke.
This was all over Hickory, I should add. Wonder what apple woud do? Gotta try that (tough to find Apple down here).
So........try it, you'll like it, but don't over do it. See the Fruit post for how they should look when done correctly - still nice and red.
Let me know how they come out.
By the way, the WBT's with anahiems came out OK. A little tough. Gotta try another mild chili next - maybe problano.