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Sooo I want another crop!

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  • Sooo I want another crop!

    Outta my pepper plant. Do I start bringing it in and cut the light hours, and hopefully get the peppers to turn, harvest, and then back out in the full daylight time?
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    I say let it roll. It's temps more so than anything else in my climate. My peppers will produce all season, multiple pickings, until we get the hard freeze.

    All that said, I'm not an expert. Just the way I've always done it.
    Pete
    Large BGE
    Char Broil Tru-Infrared Commercial series

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    • #3
      Originally posted by Richtee View Post
      Outta my pepper plant. Do I start bringing it in and cut the light hours, and hopefully get the peppers to turn, harvest, and then back out in the full daylight time?
      Do you mean you want to fully ripen the fruit and then start over again?

      Never brought any plants indoors and kept alive until the next season but your idea sounds like a plan.
      I know Alex has some peppers that he has kept over years so maybe he could answer for sure.

      I'll have to do some reading on this one.
      There is a cure...http://phoenixtears.ca/

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      • #4
        Not sure how big yer plant is but it should keep putting on more and more till frost...I always tend to pick the first fruits when they reach full size but before they ripen...I think this causes the plants to produce like crazy...The rest I let ripen...Always have more than I need...and thats alot
        Craig
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        • #5
          Originally posted by SMOKE FREAK View Post
          .I always tend to pick the first fruits when they reach full size but before they ripen...I think this causes the plants to produce like crazy...The rest I let ripen...Always have more than I need...and thats alot
          Hmmm maybe I'll try that... even green these peppers are good...and hot
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            Been doing good with my upside down Jalapenos...Been using this stuff ALX turned me onto....works....

            http://www.homedepot.com/h_d1/N-5yc1...1&ddkey=Search
            Sunset Eagle Aviation
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            • #7
              Yeah Rich...each plant has its fruit load...meaning that there are no more nodes to bear fruit at...by removing the first buncha pepps early it only allows the plant to grow more of the fruit bearing nodes...AKA more peppers
              Craig
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              • #8
                Originally posted by SMOKE FREAK View Post
                Yeah Rich...each plant has its fruit load...meaning that there are no more nodes to bear fruit at...by removing the first buncha pepps early it only allows the plant to grow more of the fruit bearing nodes...AKA more peppers
                Pick early and often for best production.
                Got my first no heat jalapenos ready to come off today or tomorrow
                There is a cure...http://phoenixtears.ca/

                sigpic

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                • #9
                  Going out for a pict and a pick ;{)
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    Sooo..I took 40! peppers off the monstah! :{)
                    Attached Files
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      Originally posted by SMOKE FREAK View Post
                      Yeah Rich...each plant has its fruit load...meaning that there are no more nodes to bear fruit at...by removing the first buncha pepps early it only allows the plant to grow more of the fruit bearing nodes...AKA more peppers
                      This is proving very true!

                      And...giving me some raw material for the contest upcoming. I think I'll enter this one
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #12
                        Is that a tobasco?
                        Mark
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                        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                        Smoked-Meat Certified Sausage Head!

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                        • #13
                          Originally posted by Mark R View Post
                          Is that a tobasco?
                          I dunno... Lee told me it was a Serrano, but the peppers "stick up". Sooo I'm thinking in might be a cross of the serrano and a Thai. Hot li'l fuggers.
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                          • #14
                            Originally posted by Richtee View Post
                            I dunno... Lee told me it was a Serrano, but the peppers "stick up". Sooo I'm thinking in might be a cross of the serrano and a Thai. Hot li'l fuggers.
                            Does look like a "Thai".


                            Kinda.
                            Mark
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                            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                            Smoked-Meat Certified Sausage Head!

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                            • #15
                              Yep...

                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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