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first timer- peppers not done

rpbayly

Newbie
14
10
Joined Jun 21, 2010
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?
 

pokey

Meat Mopper
268
16
Joined Jul 15, 2010
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!

IRMV
 

werdwolf

Master of the Pit
OTBS Member
★ Lifetime Premier ★
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Joined May 24, 2008
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.
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
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Joined Mar 12, 2009


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:

rpbayly

Newbie
14
10
Joined Jun 21, 2010
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

bacon-ok

dove-ok (perfect-medium rare)

pepper under-cooked
 

smokin-jim

Meat Mopper
226
11
Joined Mar 23, 2008
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.
 

scarbelly

Epic Pitmaster
OTBS Member
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Joined Jul 26, 2009
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
 

richoso1

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,433
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Joined Jun 21, 2007
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.
 

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