More awesome smoked vegetables – Red Capsicum
So after my recent experiment with the smoked tomatoes, my wife came up with the idea to try some capsicums. Now I am open to anything when it comes to the Kamado, happy to try anything at least once.
After the next trip to the local grocery store, she comes home with a large bag of capsicums (red peppers) and the plan was hatched. Now she just loves capsicums, especially slow roasted but never had either of us had smoked capsicums.
My Saturday morning was free so I set the kamado up for some low and slow indirect cooking with a bucket load of smoke. Not having much of a plan other than hold temperature at around 105C [220F] until we were both happy with the flavour and texture. In my head I had allowed around 4 hours give or take, thinking that would be a good starting point.
Set up
- Traditional smoking set up, deflector plate down low, grill racks on the upper level.
- Nice load of 80% fresh lump (gidgee)
- 4-5 chunks of smoking wood, this time it was a mix of lychee and hickory
- Lit in 1 spot with my lighter right in the centre.
Ingredients
- 8 large capsicums (peppers) cut into quarters
- Sea Salt to taste
- Vegetable oil, for storing.
Method
- On a wire rack place the capsicum 1/4s skin side down.
Sprinkle with salt to taste. - Once the kamado has been stable at ~ 105C [220F] for around 20 minutes place onto the Kamado
- At around the 4hr mark, we tasted them and the capsicums were exactly tender enough and packed full of amazing smoky flavour.
- Once you are happy with the taste and texture remove from the kamado.
- Slice into strips and if you don’t eat them all now, place into a good sealable container and cover with vegetable oil.
Result
Outstanding, I think I got to eat about 6 slices plain and on crackers with some cheese before my wife took them away and “stole” them. I did have plans to incorporate the smoked capsicums into my next pasta sauce, but there is none remaining. May have to do double the qty next time.
Till next time Joe On !!
Kamado Slow Smoked Capsicum
Delicious smoked capsicum.
Ingredients
- 8 large capsicums (peppers) cut into quarters
- Sea Salt to taste
- Vegetable oil, for storing.
Instructions
- On a wire rack place the capsicum 1/4s skin side down.
- Sprinkle with salt to taste.
- Once the kamado has been stable at ~ 105C [220F] for around 20 minutes place onto the Kamado
- At around the 4hr mark, we tasted them and the capsicums were exactly tender enough and packed full of amazing smoky flavour.
- Once you are happy with the taste and texture remove from the kamado.
- Slice into strips and if you don’t eat them all now, place into a good sealable container and cover with vegetable oil.
Notes
Set up
- Traditional smoking set up, deflector plate down low, grill racks on the upper level.
- Nice load of 80% fresh lump (gidgee)
- 4-5 chunks of smoking wood, this time it was a mix of lychee and hickory
- Lit in 1 spot with my lighter right in the centre.
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