Culinary genius...sounds great...thanks again for sharing another recipe.

Chile Freak: I got it cut and pasted into a word doc and stored in my pepper recipe folder. It will get a shot in a couple weeks I am guessing. So, now I need some Red Habs. Well, I got a bush of Orange Habs. Will that do. Hmmmm, and that raises another question. Would an Orange Hab turn to red after a while or is it fully ripe at orange. It is a seedling from one of pods from last season and I always picked them when Orange because it was called an Orange Hab.

essox,
the orange habs are ripe @ orange, and reds are different all together, smoked orange habs are delicious too, but they have an earthy muted flavor, where the carribean reds have a beautiful, almost intoxicatingly fruity aroma and flavor, w/ a crisp clean heat that lights up anything u put them in( including your mouth, they are considerably hotter than orange ;)this is the main reason I am so looking forward to tasting the chocolate habs, josh has gone on about the flavor of them, he decribes them much in the way I do the carribean reds, w/ love and adoration ;)

Yep, Josh loves Orange Habs!

chile_freak - Do you smoke them yourself? If so, what kind of setup are you running?

I'm pretty good with the meats (ribs, pulled pork, etc) but haven't ventured into veggies too deeply.

yes I have 2 smokers that I keep in my garage they are both the 2 level charcoal fired smoker/grills I love them i smoke lots of peppers as well as meats(deer,beef,pork,chicken)the best is baby back ribs w/ smoked red hab bbq sauce which of course I also make myslf, by smoking onions tomatoes and red habs, then dry rub and smoke the baby backs also, spare ribs are delicious done this way also I use a mixture of hickory/mesquite/cherry(which is abundant here in nc)

Damnit, Jim! ;-)
For the record, folks, I can't stand Orange Habs!
And last year I got spammed with Caribbean Reds which were supposed to be Bhuts.....
so that's really what soured my experience with the Reds.

That said, the Red Habs were excellent in my "Spray the Rocks" salsa.
I roasted them on the grill to give a bit of that smoky flavor, too.
The Red Hab has a cleaner, sweeter, more versatile flavor profile than either the
Orange Hab or the Chocolate, in my opinion. I love the Chocolate because it is so
assertive and uniquely aromatic....but I think it's best when it performs solo.
Otherwise, the aroma tends to overwhelm other peppers/flavors in the dish.
I can't wait for Paul's professional dissertation on the topic of the Chocolate Hab.

Thanks for this recipe. I'll save it, try it, and report back.

Josh

i've been using a cold smoke setup for my hot peppers... what temp are you hitting on yours paul?

yes josh, it was the chocolate hab discussion I was referring to, I had never heard you mention orange, for the record, if you have orange habs growing take a handful off premature they make a hell of a hot sauce while still green, cactus fruit, or kiwi lime juice garlic and cilantro, I have been using alot of my green orange habs this way, but for those of you who dont care much for orange the flavor changes drasticly, if you smoke um and make hot sauce w/ brown sugar garlic and cider vin, Im not much of a fan of the orange flavor by it self where I will eat the reds, yellows, or the greens by the handful, but when you smoke them they are very tasty, just something about smoked peppers I guess. and no worries as soon as I taste a chocolate hab, Im sure I will think of a thousand uses for it if they taste anywhere near as good as the reds :)

Sounds great, Freak. Are you willing to share the bbq sauce recipe with us?

I wish I could smoke some peppers. It wouldn't be cost effective
for me to buy a smoker because I don't make large quantities.
I'm the only one who eats my pepper recipes.

About orange habs, I'm not sure if I like them. Last year I made
orange habanero jelly and I didn't like the flavor at all. I normally
make jalapeno jelly. This year I'm going to make powder out of
them and see if I like it.
Chilifreak that philly cheese steak sound delish. How do you make
it into a paste?

Sorry, I see how you make the paste.

Roper, you can stil smoke a few peppers on your BBQ using indirect heat and smoking chips. Not quite as good as a smoker, but if you build a small pile of charcoal (even on a small hardware store charcoal grill) and throw some wet wood chips (soaked overnight) on it, it will smoke like crazy. Keep the peppers on the other side of the bbq - away from the direct heat. Keep throwing wet chips on there to get as much smoky flavor as you want. Nice roasted, smoky peppers. Easy.

When you smoke peppers, do you halve them, dice them, or just leave them whole?

Esox,
I usually just slice my peppers down the side so that the smoke gets in,
but I know that others halve their pods for maximum surface saturation.

Josh

i have been smoking mine whole with cold smoke for 8 hours or so...

I just make a slit in mine as well.

Roper, I saw a setup for a cheap smoker (haven't tried it yet). You take an opened tin can (with the lid still attached)and punch a hole in the side near the bottom. Slide in a cheap soldering iron, cover with wood chips and close the lid to (to stop air getting in?). This goes in a big clay planter pot (with the cord for the iron coming through the bottom hole. A rack goes on the pot for your peppers and another clay pot upside down on top.
Brien

no set temp, but definately not cold smoking charcoal and soaked wood chunks, i just have gauges on mine that say cool, warm and hot, I usually stay on the upper side of warm

Thanks sims, I think I will try that.
Brien, I remember someone posting about the clay pot
smoker. Pretty interesting.

i use an old chest freezer that i flipped on end, knocked a few holes in the bottom, and added shelves to. looks like something from sanford and son's yard but works well.

Y'all are making my mouth water!! Love it!!

Paul. I need you to move down to Florida immediately. I can have my wife and kids out of the house in no time. I have a ticket waiting for you at the airport! No but thanks for sharing the recipe. I can't wait to try it. Just gotta get me a smoker.

I dont know Jamie w/ the way ur peppers grow down there thats a pretty tempting offer! ;)

I dont know Jamie w/ the way ur peppers grow down there thats a pretty tempting offer! ;)