Smoked NM Barker chile

Discussion in 'Peppers' started by richoso1, Sep 19, 2008.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Decided to smoke some NM Barker chiles that were red and ripe, part of a batch trucked in from Hatch, NM. Put 3 pieces of charcoal in the bottom of the coffee can with 1 chunk of hickory on top of the charcoal. Fired up the GOSM on high, both intake vents wide open, exhaust wide open as usual. As soon as the coals got going, I closed the regulator, and the intake vents, and opened the door till temp stabilized at 125º-130º; the GOSM was in direct sunlight at high noon (next time I’ll try it in the shade). The chiles were on the top most rack. After 2 hrs, I pulled them for a taste test. Sweetness hits first, 2nd is the smoke flavor, 3rd is some heat. These will get diced up for burritos and the likes.
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  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Let me know when the burritos are ready [​IMG] . We froze one box of Annaheims this year. I would have liked to have some Barkers. They sure look good.
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You made a good choice of freezing them, easy to thaw over and over again. The Barker variety is very hot this year, we only got 15 lbs of Barker. We got 35 lb. of the Sandia variety, not as hot, so you can taste more flavor. It's all good.
     

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