Based on instructions from Kevin is Cooking

Ingredients

• jalapeño peppers (washed and dried)
• smoking chips (traditionaly pecan, but we used oak whiskey barrel chips)

Smoking

• Put the smoking chips in an aluminium tropfschalen
• Covered with tinfoil and pierce a few holes to let the smoke out
• Place directly on the heat plates on one side of the grill – don’t put the grill back over it (as pictured here) you will need access to replenish the wood chips
• Place the washed and dried jalapeños in a single layer on a wire rack on the opposite side of the grill
• Bring temp up gradually to 90-110°C
• Smoke the jalapeños for 3 hours – you will need to juggle the gas setting to keep the temperature that low on the Weber
• Dry or store in Adobo sauce