Belated Hello

[Leifostberg]

I have actually posted once before, but did not introduce myself.
I am a Danish/American now living in early retirement in Provence, France.  I cook every day and also teaches cooking as a male-bonding experience (with lots of wine)
I have had my Bradley digital for about 6 month now, and I am getting used to it after lots of reading on the board, and experimentation.
Today I am trying to make smoked paprika, Spanish style, and drying/smoking chilies somewhat as Espelete Basque style pepper.  I am also smoking salt as a condiment.
Does anyone have any experience in these areas?

Best regards,

Leif

[3rensho]

Hej Leif,

I'm north of you close to Basel, Schweiz.  I smoke peppers every fall and they taste great.  Have made my own chipotles as well as dried, smoked ground peppers.  Have yet to smoke salt though.  Welcome to the forum and am looking forward to some smoking pics.

Tom

[HCT]

Hi Leif, welcome, don't be a stranger.

[Leifostberg]

Hello Tom,

Will let you know how it turns out, as I am starting with frozen chilies.

Regards,

Leif

[sherlock]

 8)Welcome to our world

[Mr Walleye]

Hi Leif and welcome to the forum.

Lots of great people and information here.

Mike

[FLBentRider]

W E L C O M E to the Forum Leifostberg!

[Roadking]

Welcome to the Forum Leifostberg. Great bunch of people here.

[Habanero Smoker]

Hi Leifostberg;

Welcome to the forum.

I have smoke sea salt on a couple of occasions. Though you can hot smoke it, I get better results cold smoking. When you are smoking peppers, if you have the space you could add a pan of salt. I place the salt in a pan with low sides, and spread it fairly thin. I smoke 2 - 3 hours, occasionally stirring the salt. I've never really got a deep color. I believe it is Manxman that spritz the salt occasionally to help with smoke adhesion.

There is a fairly detail thread on this forum with some interesting information. You can try searching; I believe it was in the vegetable, cheese, nuts section. I also try to locate that thread.

[Leifostberg]

Thank you to all, and Habanero Smoker, I did find the thread thanks.  I started smoking 4 hours at 190F, but the course sea salt did not have much flavor so i will continue each time I smoke.  I actually put it in a strainer, so it would get max smoke.

The chilies look much better after the same smoke; I am now drying them in oven for 6 hours and we will see what they look/taste like tomorrow.

[seemore]

Welcome to the forum, Leif!  Great bunch of people here to assist you!
The Seemores

[bigredsmoker]

Welcome Leif! I am continually amazed at the international appeal if the Bradley and this forum. Good luck Leif and don't be a stranger.

Terry

[Tenpoint5]

Welcome Aboard!!