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How to Smoke Chili Peppers (Recipe Method)
5 from 10 votes

How to Smoke Chili Peppers (Recipe Method)

This method for smoking chili peppers outlines preparing fresh peppers for smoking by washing and optionally slicing, then smoking them at 200°F in a smoker or grill with smoker box. The process imparts smoky flavor while drying the peppers, which are suitable for further culinary use.

Prep Time
10 mins
Cook Time
2 hrs
Dehydrating
8 hrs
Servings: 1
Calories: 373 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 1 pound chili peppers

Instructions

    Cup of Yum
  1. First, wash and dry your chili peppers. Make sure they are free from dirt, and use only the freshest of peppers. If they show any signs of rot, toss them out.
  2. Next, slice the peppers in half and core them out, if desired. You don’t need to, though. I keep them intact as most of the heat is within the pepper innards. (Again, if you see any rot, toss them out. Also, if the peppers are thicker walled, you can slice them into quarters or rings, therefore increasing the surface area for the smoke to penetrate.)
  3. Next, prepare your smoker and heat it to 200 degrees F. Set the peppers on a tray or over aluminum foil so they don’t fall through your grates and set them into the smoker. You’ll need to follow your own smoker instructions for maintaining your overall temperatures.
  4. You can also use your grill with a smoker box, as long as you are able to maintain a constant temperature.
  5. Next, get your smoke going. There are many different wood options available to you. I prefer maple wood, though mesquite is a good choice, as is hickory. Here you should really experiment with wood of your choice, as each will impart a different smoky flavor. Use enough wood to smoke the peppers for 2-3 hours. You can use them as desired at this point. Or dry them.
  6. Finally, dry your smoked peppers in a dehydrator. A dehydrator is the most efficient way to completely dry chili peppers. Transfer the smoked peppers to your dehydrator trays and dehydrate them at 125 degrees F for about 8-10 hours, or until they are completely dried through.
  7. At this point, you can store the pods in sealable containers and use them as needed.

Notes

  • Use only fresh chili peppers without signs of rot to ensure quality.
  • Slicing peppers can increase surface area exposure to smoke but is optional depending on preference.
  • Maintain consistent 200°F temperature in the smoker or grill with a smoker box for even smoking.
  • This method yields approximately 1/4 pound of dried smoked peppers.

Nutrition Information

Calories 373kcal (19%) Carbohydrates 79g (26%) Protein 11g (22%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g (18%) Sodium 98mg (4%) Fiber 32g (128%) Sugar 47g (94%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 373

% Daily Value*

Calories 373kcal 19%
Carbohydrates 79g 26%
Protein 11g 22%
Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Sodium 98mg 4%
Fiber 32g 128%
Sugar 47g 94%

* Percent Daily Values are based on a 2,000 calorie diet.