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i smoked serranos in the treager at 180 deg for 2.5 hrs. they are currently in the dehydrator and i will use a coffee grinder to turn them to powder. also smoked the aleppos.

has anyone else here tried making a chipotle? any recommendations? i plan to smoke some of the superhots this week as well.

i smoked serranos in the treager at 180 deg for 2.5 hrs. they are currently in the dehydrator and i will use a coffee grinder to turn them to powder. also smoked the aleppos. has anyone else here tried making a chipotle? any recommendations? i plan to smoke some of the superhots this week as well.

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[–] • 1 pt

I believe 'technically' chipotle is smoke jalapeno, but I have have smoked both jalapeno and serrano, as shown here (pic8.co) What I had here are: jalapeno, serrano, fresno, ghosts, red reapers and chocolate reapers - smoked over cherry wood.

after smoking, I roasted until dry - used as crushed flake on 'za, jerky, other sauces.

I have a few new posts to get made, the next one will have smoked serrano's and tomatillo (neither dehydrated - straight into new recipe sauce)

[–] • 1 pt

I've smoked jalapenos and habaneros, but I dry and crush them for seasoning, not straight eating. I've grilled jalapenos for eating on the Traeger, so it got some smoke to it, and was quite good, though almost not spiciness left.

[–] • 1 pt

Hell yes that looks fantastic! Does smoking reduce the spice level? Smoked superhots is a totally new thought to me. I can only stand a small sliver of superhot. I wonder if it would be the same with a smoked superhot?