Image: Jalapeños on the grill

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Description: This is the second time I tried to smoke jalapeño peppers on the grill. Watched a couple of videos and decided to take the slow route. This was a dry smoke, with no water in the smoker and bricks to dissipate the heat a bit. Small coals pile only yielded about 200 degrees with occasional incursions into the 250 range. I added charcoal about 3 times to keep the fire going almost 18-20 hours. I was a little worried they were too cooked. I grind them up with the cuisinart -- the only thing we use the beast for all year. Warning, the atomized pepper dust can be INTENSE. Wonderful smoky flavor that is so much better than normal pepper flakes.
Author: woodleywonderworks
Usage Terms: Creative Commons Attribution-Share Alike 3.0
License: CC-BY-SA-3.0
License Link: http://creativecommons.org/licenses/by-sa/3.0/
Attribution Required?: Yes

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