Smoking peppers?

[brewkinger]

Fairly new at this whole smoking meat deal, after winning the Big Poppa Smoker a few months back I really got into it. I've had success with a couple racks of ribs as well as the best pulled pork butt on Labor Day weekend.

Anyhow... Been thinking about my next smoke session.

I was thinking about smoking some peppers (jalapeño, poblano, etc...) but I have some thoughts and concerns.
Would smoking them at the same time make the meat acquire the taste of the peppers?
Is this something that would be intentionally done?

 

[brewtus_]

I smoke jalepenos and then dry them in a food dehydrator. I've had peppers in my smoker with a pork butt and didn't notice any jalepeno flavor in the meat.

 

[brewkinger]

I smoke jalepenos and then dry them in a food dehydrator. I've had peppers in my smoker with a pork butt and didn't notice any jalepeno flavor in the meat.

Excellent!! This is exactly what I hoped for.
It seems that as I am learning about using my new smoker, I always seem to have hours of extra heat available after I am done cooking. Figured this would be a good time to go ahead and toss on some peppers and other veggies (and even some base malt) to use the remaining heat and smoke as efficiently as possible.




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[pharmer1]

I smoke jalapeno, poblano, whole onion (skin on) and garlic heads. Peal the peppers, garlic and onions, give it a course chop, add a little olive oil and balsamic vinegar, salt and pepper. Makes a tasty smokey salsa/chutney thing. It's a big hit. Sometimes I will add a smoked habanero or bhut jolokia if I want it hot.