Smoking chillies, cheese, and snapper

by Dennis. AR10NZ
(Kaiwaka, NZ)

Hi all :
Nigel has put together a great site here !

Nearly a year, since we sold our lifestyle block, and downsized to 1/5th acre. 4m X 10m tunnel house is up with new skin, hope to have it functioning hydroponically, soon.

Only have yellow Aji chillies growing at present,will have others soon.Had 7 varieties on our last property.

In photo, edam cheese, smoked with apple wood chips, some plain, some with fresh ground black pepper, some with peri peri rub, some with chillie flakes. Also sliced yellow aji's, and snapper fillets. Cold smoked @ under 100 F for 2 hours, then fish hot smoked til cooked. The NEW soldering iron ($17.00 at The Warehouse ), so NO heavy metal poisoning, is housed in an old stainless steel thermos. I start with a dry handful of chips, then top to half full with damp chips.

This process could be used in other containers, including a cardboard box, with suitable holes for ventilation. The remote thermometer is very handy, in case of flare ups, so your cheese does not melt & run away.

Cheers

Dennis