Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I ran out of this, and I didn't want to pay the outrageous price for subpar McCormick's at the supermarket. So I went on Amazon, and folks seemed to like Raw Garden Ancho Chile Powder. So I ordered it.
HIGHLY recommended! Very sweet, very fresh, intense and flowery. This isn't chili powder, it is powdered ancho chili, and you can use it to make chili powder. The difference between this and the stuff I've been buying is like the difference between flowers and pictures of flowers.
I got to the product through the AR link, but I don't think it carries over, so type it in after entering through the AR portal yourself.
I have some Thai dragons drying in the basement planning on turning them into powder, this might make a good combination with the 2, cut back on the heat. Thanks for the link
It's chilE, with an "E", dammit!! We use chilE when making chilI powder (mixing ground chilE with other spices such as cumin). We also use chilE when making ancho chilE powder!
Mosca I buy dried anchos and grind them myself in a coffee grinder or blender. Better still, buy fresh poblanos, smoke them til dry, and then grind (anchos begin as poblanos). I do the same with red jalapenos and make killer chipotle, and drying and smoking sweet bell peppers makes unreal smoked paprika!
Mosca - I started doing my own after I found the same problem with store bought dried chiles. I would use my garden stuff in the summer/fall but started drying because it is much better.
Last edited by tbob4; February 10, 2017, 01:33 PM.
Mason jars usually. Wife used to can, so we still have a lot around. I suppose if you want to get fancy, and have a vac sealer, you could also seal those to keep it fresher longer.
Depends on temp and humidity and they type of smoker/ventillation. Electrics take longer. I split them open and takes 5-6 hours at 225 on MAK pellet smoker.
I smoke them for 2-3 hours at no more than 225 degrees. Obviously no water pan is used. I then put in the dehydrator for 24-48 hours. The smaller ones are done in the dehydrator earlier. Also - if I do it earlier in the season, the peppers have more moisture so the process takes longer.
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