I didn’t have much fresh chile (peppers) left on the plants, so I decided to cold smoke them using the AMNS in the Weber 22.5 inch grill. I had a mix of Chichimeca jalapenos, NM Sandia, Big Jim, Espanola, and a very few serranos.
I had the bottom and top vents wide open on the Weber. I loaded four rows with mesquite for a true flavor, and I lit both the end rows. By the amount of smoke coming out, the AMNS was getting plenty of air, so I put the cover on and it let it smoke it’s lid off.
I let the chiles smoke until the sawdust was completely smoldered, then I let the chiles cool a little before putting them in the dehydrator. The combination of the AMNS and the Weber is a great balance of comfort and ease. I think I’ll write a book entitled “ Cold Smoking for Dummies”.
I use an American Harvest FD-75 dehydrator, not the greatest, but it works for me. I first start drying them at145°, and after a few hours I drop the temp to 115°. It’s a slow process, but tine is on my side. That’s what I tell Gloria… but she may think differently.
My spice grinder will be in for some deep heat treatment in a few days... but that may be another post.