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These were the last lingering of last year's yield - I had no idea what to do with them exactly, so we decided to smoke them.

In the smoker was some briquette to get the oak lump going, topped with fresh cut cherry wood. Cherry was soaked overnight to give longevity. These smoked for about 3, maybe 4 hours, at no greater than 200ºF They were finished in a 170ºF oven rather than a dehydrator due to the slight increase in temp but also a metal cookie sheet adds a certain 'toastiness' to the peppers.

Featured peppers (approx. 3 pounds):

Beaver Dam; Fresno; Anaheim; Georgia Flame; Durango; Chocolate Bhut Jolokia (Ghost); Red Reaper; and Chocolate Reaper

This is what is left (pic8.co)

I use them for stews and consumé.

These were the last lingering of last year's yield - I had no idea what to do with them exactly, so we decided to smoke them. In the smoker was some briquette to get the oak lump going, topped with fresh cut cherry wood. Cherry was soaked overnight to give longevity. These smoked for about 3, maybe 4 hours, at no greater than 200ºF They were finished in a 170ºF oven rather than a dehydrator due to the slight increase in temp but also a metal cookie sheet adds a certain 'toastiness' to the peppers. Featured peppers (approx. 3 pounds): Beaver Dam; Fresno; Anaheim; Georgia Flame; Durango; Chocolate Bhut Jolokia (Ghost); Red Reaper; and Chocolate Reaper This is what is [left](https://pic8.co/sh/eZWdKo.jpg) I use them for stews and consumé.

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[–] • 1 pt

Fantastic! I'll need to try smoking some of our peppers later in 2023!