This is a process I use for adding smoke flavor and aroma to dried peppers. This works for both fresh and frozen peppers. I smoke them first, then add to the dehydrator.
- Charcoal grill
- Aluminum foil
- Aluminum baking pan (disposable)
- Wood chips for smoking
- Perforate the bottom of a disposable baking pan with a knife. Wash and de-stem peppers, cut in half, then place in baking pan.
- Prepare the grill, setting the bottom and top vents to about a 3/16″ gap, lay a piece of aluminum foil (10 x 12 inch) on one end of the bottom grate. Poke a few holes in the aluminum foil with a knife.
- Start a small amount of charcoal, about 10 12 briquettes (easier if you are using another grill for cooking, you can make more).
- Place the hot coals on the aluminum foil, and dump a few handfuls of smoking wood on top.
- Place the top grate on the grill, and set the baking pan of peppers on top, on the opposite side of the wood chips.
- Cover and let smoke for at least 30 minutes.
- Remove peppers and place in dehydrator trays.
- Dry for 24 – 36 hours, or until peppers are ‘cracker dry’.