Before the smoke!
(http://i101.photobucket.com/albums/m43/cherubini_2006/20071013_0002.jpg)
And after-- FIREHOUSE
(http://i101.photobucket.com/albums/m43/cherubini_2006/20071013_0004.jpg)
A good year--- just a sample!!!
(http://i101.photobucket.com/albums/m43/cherubini_2006/Peppers08D.jpg)
Very nice meu!
C
Very nice indeed !!! I noticed your another one to run with the V plate inverted.
I noticed that also, I must ask why?
C
Because I'm retarded?? ;D
Quote from: caustic casey on September 10, 2008, 08:53:51 AM
Because I'm retarded?? ;D
LMAO I would have at least said it was for better smoke dispersal or something !!
Well I figured there had to be a reason! ::)
C
Those look great. I smoke mine also but they do not get as dark as yours did, how long did you smoke them?
This year I have Bhuts, Nagas, Devils Tounge, Chocolate Habs, Orange Habs, Thai, Cayenne, Jalepenos, Pobalnos and Hot Wax. Yea... I got a little carried away this year. ;) ;D Some I only have one or two plants like the Bhuts and Nagas, after all they are so hot you do not need much to kick up a dish. :D
Most will get smoke then dried and ground into powders. Others will be made into chipotles, ABT's or ADT's. I'm not quite ready to harvest most of mine yet they are just now getting ripe.
This year I did Caribbean Red Habs, Orange Habs, Serrano, Thai, Cayenne, tabasco, AND if anyone can identify the large red peppers in this video, I would appreciate it!!
They must have been mislabelled @ the nursery
I smoked the peppers for about 4 hours @ 175 degrees....
http://www.youtube.com/watch?v=GEkD2JNxppc
Enjoy!
(http://i101.photobucket.com/albums/m43/cherubini_2006/Peppers08C.jpg)
Quote from: pensrock on September 10, 2008, 09:40:00 AM
Those look great. I smoke mine also but they do not get as dark as yours did, how long did you smoke them?
This year I have Bhuts, Nagas, Devils Tounge, Chocolate Habs, Orange Habs, Thai, Cayenne, Jalepenos, Pobalnos and Hot Wax. Yea... I got a little carried away this year. ;) ;D Some I only have one or two plants like the Bhuts and Nagas, after all they are so hot you do not need much to kick up a dish. :D
Most will get smoke then dried and ground into powders. Others will be made into chipotles, ABT's or ADT's. I'm not quite ready to harvest most of mine yet they are just now getting ripe.
I tried to get Bhut's this year but got screwed by some guy on craigslist. If anyone has a connection for next year I would GREATLY appreciate.......
Thanks!
I went out and picked a few ripe peppers to add to this post.
This shows: Orange habs, one chocolate hab, Nagas, Devils tounge, Pobalonos, cayanne, chili (I think, when planted these were supposed to be cayenne), jalapeno and thai. The two bigger red peppers not in the basket are sweet peppers and I do not remember the names of the smaller ones not in the baskets. Getting old s*cks!
(http://i253.photobucket.com/albums/hh46/pensrock/hotpeppers001.jpg)
Nagas - upper left. The yellow one at the upper mid is the Devils Tounge. Bottom left - regular habs next to them is one small chocolate hab. Then mid center are two small thai peppers with jalapenos in the very middle. Right side are cayenne.
(http://i253.photobucket.com/albums/hh46/pensrock/hotpeppers002.jpg)
I only got one Bhut plant but if I get some xtra seeds your welcome to them. A friend gave me the plant I can try to find out where he got his seeds if you like.
The big red peppers in your photo look like the big ones I got in my photo that were supposed to be cayenes. I think they are a chili pepper, could be a super cayenne though. I just picked them and have not had a chance to eat one yet. I would think you could get a pretty good idea by taste. A chili tastes different than a cayenne, they could also be an itialian sweet pepper like the ones in my photo that are not in the baskets.
I know I can fix you up with some Naga seeds, they are supposed to be 900,000+ scoviles and the Bhuts are 1,000,000+. Whats 100,000 scoviles when you are talking that HOT! ;D
Awesome dude, I will def. stay in touch!! Nice product!!!!!
And yes, those peppers are exactly the same- and they were labelled "super cayenne".
I gotta say they are not as near as hot as regular cayennes - but what a yield!
I'll post some pics of them still on the vine...
(http://i101.photobucket.com/albums/m43/cherubini_2006/Peppers08B.jpg)
I just noticed something...... in the one picture of yours that shows the whole assortment of peppers, whats the glass of ice water for? ::) ;D ;D
It would take another pepperhead to notice something like that. ;D
That's a Vodka And Tonic!!!
I don't see any limes in that glass...... ;D
Just kidding, I figured it must have been a soda or mixed drink of some kind because of the bubbles. :)
You guys are WHACKED...YOU'RE NOT REALLY GONNA EAT THOSE...RIGHT???? ???
QuoteYou guys are WHACKED...YOU'RE NOT REALLY GONNA EAT THOSE...RIGHT?
Why grow them if you are not going to eat them? ???
Don't you want to try some of my special ADT's? (Atomic Dragon Turds) ;D
The hottest peppers, Nagas and Bhuts, I plan to dry then make into a powder. I will taste a piece of one though because I would not give something to someone else if I had not tried it. :o
Habs are really good peppers, my fav would be cayenne. I ate a few peppers, new to me the other day and plan to plant them in place of jalepenos next year. They are called 'fresno' and look much like a peno but I think the taste is better and slightly hotter. ;D
Ahhhh
and you use an Excalibur dehydrator i see ;D Nice looking peppers too.
nepas