Smoked Sweet Red Peppers with Beechwood
Juicy red bell peppers are hot-smoked over beechwood, developing a deep, sweet and smoky flavor.
Ingredients(for 0.5 kg)
Instructions
Preparation
30 Min.Halve the peppers, remove seeds and rub evenly with olive oil, salt, pepper and garlic powder. Let rest for 30 minutes.
Preheat Smoker
20 Min.Preheat the smoker with beechwood to 110-120°C and wait for a stable smoke development.
Smoking
60-75 Min.Place pepper halves cut-side up on the grate and smoke at 110-120°C for 60-75 minutes until the skin is lightly browned and the flesh is soft.
Resting and Peeling
15 Min.Remove peppers from smoker, place in a sealed container or zip bag and let rest for 15 minutes, then carefully peel off the skin.
Pro Tip
For a more intense flavor, place the smoked peppers in a sealed container right after the smoker – the steam loosens the skin and the smoky aroma penetrates even deeper.
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