Smoking on a gas grill - the SMOKE CONE

QSis

QSis

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I've had this for awhile and forgot about it. But I wanted to make a batch of smoked ABT's with some of my homegrown peppers without pulling out my WSM for just this small amount.

The cone worked very well! Lots of good smoke! You put it on a cold grill, and light it, put the food on the cold grill and smoke it just like that for 15 - 20 minutes. Then light the grill and keep the cone on the cooler side.

I will do this more often!

Oh, smoked paprika also helps the flavor!

Lee
 

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  • ABT's 1 pepper harvest.JPG
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  • ABT's 4 smoke cone.JPG
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    ABT's 6 cooked.JPG
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chilefarmer

chilefarmer

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Lee, have never seen that device. But sure looks like it got the job done. I have used foil pouch with chips inside, worked OK. Nice cook. Love the color. CF
 
Doc

Doc

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The smoke cone sounds like something I will have to try. Thanks Lee. :thumb:
Man those ABT look stupendous. I'm going to have to make some soon. :D
 
QSis

QSis

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Doc, I love the flavors, but can't take the heat of very hot peppers. I grow a variety of mild jalapenos and remove ALL the seeds and membranes (wearing disposable gloves). Same with the Santa Fe Grande peppers.

All that's left is a mild heat, which is perfect for me and my friends.

Lee
 
Doc

Doc

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Lee, that is exactly how my wife would prefer them. I do understand. I like the heat but sometimes it does not like me.
 
Doc

Doc

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Lee, after smoking, how long and at what temp did you grill the ABTs?
 
QSis

QSis

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Doc said:
Lee, after smoking, how long and at what temp did you grill the ABTs?
Click to expand...

I grilled indirect at about 350 for 45 minutes or so - should have been hotter, maybe 400 or more. Then slid them over to the hot side for about 15 minutes - be careful, they were a little charred on the bottom.

I'm still experimenting, since I've always done them on my smoker.

I think if the grill was hotter, I wouldn't have put them over on the direct side at all.

Lee
 
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