Smoking paprika

[SMOKE FREAK]

I saw a post from Irish Tea Bear the other day where she was smoking a tray of dried powdered paprika...Is that the way it is generally done? Cause I was thinking I would smoke fresh peppers for a while and then dry them on the dehydrator...like I do chipotle...

Just wondering...

[Texas-Hunter]

Thats how I do mine.. Smoke the peppers, dehydrate and grind.. I would think if your smoking already ground spices they would take on a heavier smoke flavor..

[SMOKE FREAK]

I was thinkin being dry might make it kinda hard to take on any smoke...but I could be all wrong on that one...

I hope she shows up to tell me how it turned out...

[cowgirl]

Smoke Freak, I cold smoke paprika. I smoke it at a low temperature and give it a stir every hour or so.

here's an old link to some pics...

http://cowgirlscountry.blogspot.com/...ngs-today.html

The lower the temperature and the longer the smoke the better.

[Walking Dude]

i been smoking my Hungarian paprika peppers, at the end of a smoke session, when the fire is low..........then dehydrate. I don't powder em all up at once tho.............just powder em up as i need em. The powder is fresher this way.

[DangerDan]

i been smoking my Hungarian paprika peppers, at the end of a smoke session, when the fire is low...........

You know what they say about smokin that paprika....




Just say no man.....

[SmokinLee]

LOL Dan. Nice lookin brain though, mm, I mean egg.

[SMOKE FREAK]

You know what they say about smokin that paprika....







Just say no man.....

HA! The hardest thing about smokin paprika is keeping it lit..........

[Bbqgoddess]

LOL! you guys are killing me... perhaps this should be moved now to the "fattie" section... Im just saying...

[Texas-Hunter]

LOL! you guys are killing me... perhaps this should be moved now to the "fattie" section... Im just saying...

No Kel, they got even worse.. Just like a bunch of boys in the tree house..


http://www.smoked-meat.com/forum/showthread.php?t=4334

[Bbqgoddess]

LMAO, I missed that thread Ken... you are correct, a bunch of boys in a treehouse! "your killing me smalls"

[ALX]

I saw a post from Irish Tea Bear the other day where she was smoking a tray of dried powdered paprika...Is that the way it is generally done? Cause I was thinking I would smoke fresh peppers for a while and then dry them on the dehydrator...like I do chipotle...

Just wondering...

Last 8 years i have been splitting them in half-leaving a hinge for handling.I smoke at 90-110 for 6 hours on average.I like pecan/apple/peach.

Into dehydrator at 115-120 till dry.I have found temps below 120 degree give me a true color in finished product i.e. they do not get dark..

I vac-u-seal and gently toast-releasing the aromatics-and use as i need.I have 2 year old peppers that are in perfect shape/fresh-sealed this way.