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first timer- peppers not done

Discussion in 'ABT's' started by rpbayly, Sep 10, 2010.

  1. i have tried these twice now

    same problem both times

    after 2 hr on smoker or after 1/2 hr on gas grill on low-- bacon was done fine but peppers were too raw - still crisp (crunchy?)

    does anyone parboil or precook the jalapenos before stuffing?
  2. pokey

    pokey Meat Mopper

    What temp? I've had the opposite experience - the peppers are kinda mushy and have no punch and the bacon's not yet done after two hours at 250. Someone had suggested I precook the bacon a bit!

  3. werdwolf

    werdwolf Master of the Pit OTBS Member ★ Lifetime Premier ★

    Agree, what temp?  Usually the problem is mushy peppers and undone bacon.  In this case get cheaper thin bacon and or just slightly precook it before hand.  I used to have this problem, but now I do mine as "boats/canoes" and just lay a small piece of bacon over the top instead of wrapping it around.  Still plenty of flavor and I can taste a little more pepper.
  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now I always have more things in my smoker when I'm doing Abt's so I just leave them in the smoker till there are kinda soft that way everything gets good and melted and some of the heat cooks out of the japs. But where is the Q-view??? If you will can you swing into Roll Call and introduce yourself and your equipment properly and we say howdy in our way too. 
    Last edited: Sep 10, 2010
  5. temp is 230 on the smoker

    it's a bullet water smoker Brinkmann

    after 2 hrs the bacon is plenty done

    i tried this with 1/2 of a dove breast since this was opening weekend of dove season

    don't want to overcook the dove breast


    dove-ok (perfect-medium rare)

    pepper under-cooked
  6. I use a thicker bacon, so when it is done, the peppers are sure to be done. Mine usually go 2.5 hours at 230.
  7. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    What style are you using? I do boat or canoe and use thin bacon for a couple hours at 230 and they come out great
  8. richoso1

    richoso1 Legendary Pitmaster OTBS Member SMF Premier Member

    When you mentioned the smoking temp, my first thought would be to ask if the therm has been calibrated. And is it near grate/rack level? This could give you a different reading.