SMOKED PEPPERS
SMOKED PEPPERS
2 sweet red bell peppers
3 scotch bonnets
2 tablespoons of olive oil (30ml)
4 cups of dry mesquite wood chips
Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.
Massage oil into peppers, coating the skin.
Build smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Once smoke starts to billow out lower temperature to 200ºF/100ºC. Place peppers on grill and smoke for 2 hours. Replace the smoke pouch after one hour of smoking.
2 sweet red bell peppers
3 scotch bonnets
2 tablespoons of olive oil (30ml)
4 cups of dry mesquite wood chips
Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side.
Massage oil into peppers, coating the skin.
Build smoke pouch, if using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Use the same process to make a second pouch with the remaining wood chips. Place directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
Once smoke starts to billow out lower temperature to 200ºF/100ºC. Place peppers on grill and smoke for 2 hours. Replace the smoke pouch after one hour of smoking.
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