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
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