Paprika

[patcap]

I run into a lot of recipes that call for smoked paprika, but I have a lot of trouble finding it where I live. It occurred to me that, "hey dummy you have a smoker and maybe you could try to smoke it yourself". Is it a matter of simply spreading it out in a pan and smoking it or are there some pitfalls I need to know about?? What kind of wood?? What temp to keep it at so I don't burn it?? Any help would be appreicated.

 

[beer-b-q]

Never done it personally but I have seen others smoke spices so why not...

I would say that choice of wood would be a personal preference like any other smoking...

 

[richtee]

Smoked paprika is typically Spanish in origin. It has a different flavor than say Hungarian...above and beyond the smoke. Would you notice the difference? Probably not.

Place some in a pan and run a cool smoke with some moisture over it for an hour or so. Keep tightly sealed in a jar.

 

[alx]

I do it exactly like chipotles i make.I posted my process last night-so its farther down the post page.

Pretty easy to do the smoking at to hot of temps and impart a burn/smoked flavor.I keep temps low, since this is not a novelty for me of just smoking them...

I like it more in chile then say bbq,but use in both if i feel like it...

I have also roasted/smoked/dehydrated-this seems to make some peppers sweeter-probably the roasting effect.

I mainly do spanish/numex varities.They grow well here.I did a french that has mild heat as well....


Here are some of my mainstay spanish







Dehydrated.I will start smoking before dehydrating after next batch.I like at least 30 cups before smoking any....





I like lighter woods.Pecan/apple/peach is all i use with TBS....I tend to coal off wood before adding to smoker in my process.....

 

[mballi3011]

I haven't smoked any myself but I did see someone here smoke some spices. It might have been alex but I'm not sure. If it comes to me I'll get back to you. Better yet try the way alex is telling you what do you have to lose a little spice.

 

[mikey]

http://www.smokingmeatforums.com/for...91&postcount=7

This was from a few months ago when this topic came up.