Smoking Hungarian peppers inside an outdoor smoker adds that little taste of smoky sweetness to any meal. The most popular of these is the white pepper, which has a sweet, pungent taste and is very popular with the Hungarian people. After you smoke them, you can use them to flavor soups and stews, and add them to Hungarian goulash.
Step 1
Preheat your smoker with a good portion of charcoal to medium heat, around 275 degrees Fahrenheit.
Step 2
Soak the hickory chips in a bowl of water, until you are ready to use them. Clean the Hungarian peppers with running water to make sure that you remove all soil and other debris.
Step 3
Place the soaked wood chips in the small wood chip box and seal. Place the box on top of the hot coals. When you see smoke coming from the top of the smoker's exhaust, the smoker is ready for the peppers. Spray the grilling surface with nonstick cooking spray to ensure that the peppers do not stick while they are smoking.
Step 4
Smoke the peppers until the outside is charred and the peppers have become slightly crispy to the touch. Use grilling tongs to remove the hot peppers from the smoker.
Tips and Warnings
- To add an extra shot of flavor, soak the wood chips in beer instead of water.
- Wash your hands with soap and warm water before and after handling fresh produce. Always wash all produce with plenty of running water before eating.
Things You'll Need
- Outdoor smoker
- Charcoal
- Bowl
- Hickory wood chips
- Small wood chip box
- Nonstick cooking spray
- 10 to 20 Hungarian peppers
- Grilling tongs
