I had a brain storm (I know, this could be scarey!!!) this morning when my wife said we were invited to a gathering on Sunday at our neighbors house. I had some great northern beans soaking in salt water for 15 hours, planning on doing a homemade smoked beans dish for today. My wife picked up two types of fresh chiles lastnight and wanted me to char-roast them as I did with the last batch, but, after learning of the gathering I decided to do some hot smoked chilis to go with a green chili dish instead. I may just smoke all of them...what she doen't know won't hurt her, right? LOL!!!!!!!!!
Anyway, I have 2lbs of dry, soaked and rinsed beans cold smoking right now in the Smoke Vault 24, with a few charcoal briqs to heat the hickory and cherry chips for smoke. I'm using a expanded stainless steel grate for the coalbed on top of the smoke pan, and raised the dry water pan to the lowest smoke rack position for a baffle...temps has been running about 150* (no gas burner use), and I'm about to hit the 2.75hr mark...I'm thinking 3-4 hours should do the job, but I'll take a peek and see how they look before pulling them out. I have added more hot coals and smoke wood since the start.
Here they are, just about to hit the smoke. I have never smoked dry beans thus far, so wish me luck:
Beans are loaded, so let's get that smoke wood going, shall we?:
Time to close it up:
Oh, if any Smoke Vault users are curious, I have the lower intake side vents fully closed and the top vent fully open.
For the chilis, I wanted a smoky charcoal roasted flavor, so opted to use the charcoal Brinkmann Gourmet. I'm using a dry water pan here as well, and hickory smoke wood. The lower grate is loaded with washed/air-dried chilis...i cut most of the stems back so they wouldn't contact the drum of the smoker and push the chili in or move them, possibly crowding them to the point of making contact with each other the grate:
Coals are hot, grates are loaded into the drum, and we're smokin'!:
I'm shooting for the 275-300* range with these, and I'm pulling every trick I have to get my somewhat modded brinky up to temp...4lbs hot coals, lots of intake air and we're getting along pretty well. Just about to put the loaded barrel over the hot fire. Another first for me with smoked chilis:
So far, I have 2lbs of dry beans, soaked in salt water, rinsed/drained and smoking. Then, the chilis. Next is 4lbs of chicken breasts, which are thawing right now. I'll smoke them up with cherry, and get the rest of the dish put together tonight. I need to find out for sure when this gathering is so I'll know if I need to finish it tonight for a reheat, or if i can slow cook the chili in the morning for an evening feast.
Anyway, more to come!