| 1 | I did some a couple of weeks ago, and it"s worked fine. |
| 2 | I used a mixture of peach and hickory; i smoked them for about 8-9 hours then let the fire go out. |
| 3 | I finished them in my dehydrator then next morning, though i understand that fresh smoked jalapenos are also good (ie, not smoked to complete dryness, and stored in the freezer). |
| 4 | I"ve got a second batch that i"ll do this weekend using a different technique (well, red jalapeno"s are only $1/lb at the farmer"s market!) suggested in the chipotle cookbook (think that"s the title). |
| 5 | I"ve frozen a bag of jalapenos, and will pull them out and smoke them ~ apparently they collapse and carmelize more, giving a somewhat sweeter, smokey taste. |
| 6 | I just do it in a typical small water smoker, but i"ve also smoked stuff in a weber (small fire on one side, pan of water under grill). |
| 7 | I forget the temperature i used (probably around 160f), but if you"re interested email me and i"ll look it up. |
| 8 | They suggested that the chiles absorb all the smoke they are going to in 4-6 hours. |
| 9 | I also did some serrano"s and fresno"s at the same time |
