MIKE BOWERS HOMEMADE CHIPOTLES

      Title: MIKE BOWERS HOMEMADE CHIPOTLES
  Categories: Sides
       Yield: 1 Servings
  
            Jalapenos
  
   I did some a couple of weeks ago, and it's worked fine. I used a
   mixture of peach and hickory; I smoked them for about 8-9 hours then
   let the fire go out. I finished them in my dehydrator then next
   morning, though I understand that fresh smoked jalapenos are also
   good (ie, not smoked to complete dryness, and stored in the freezer).
   I've got a second batch that I'll do this weekend using a different
   technique (well, red jalapeno's are only $1/lb at the farmer's
   market!) suggested in the Chipotle Cookbook (think that's the title).
   I've frozen a bag of jalapenos, and will pull them out and smoke them
   ~ apparently they collapse and carmelize more, giving a somewhat
   sweeter, smokey taste. I just do it in a typical small water smoker,
   but I've also smoked stuff in a Weber (small fire on one side, pan of
   water under grill).  I forget the temperature I used (probably around
   160F), but if you're interested email me and I'll look it up. They
   suggested that the chiles absorb all the smoke they are going to in
   4-6 hours.  I also did some serrano's and Fresno's at the same time.
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