Update: The Garlic is Smoking - Vampires Be Warned

[0:00] Oh, all right, good morning, Vampires be warned, Garlic smoking today. Yes. All right. So checking in. Sorry, you know, Everybody I, I

[0:27] Over-promised I'm so sorry I had no idea That I was that what was about to happen was about to happen, So anyway, I just as you've been seeing as you can see It's happening. It's happening, so Garlic is getting smoked today, and the next step will be getting it into the bottles so, Look for some updates on getting it into the bottles coming very soon very soon, So yeah, I got smoke flying everywhere smoke is flying everywhere now I've had some questions, All right, Bill P, asked me if I use Electric smoker or wood? The answer is yes, To both actually so it's electric smoker and the wood pellets, so why the electric smoker well I could set a temperature and It works to keep it consistent and it can go, for an extended period of time.

[1:42] Without constant attention, that's not true because even when i use the charcoal there's constant attention, i use charcoal for my meats with the with the peppers and the garlic and everything the ginger and everything no smoking it seems to be better to just have a temperature let it sit at that, temperature the smoke and the heat combination breaking down the flesh of, the peppers really allowing the smoke to get saturated flavors get saturated, flavors to actually develop so to build P yes I have an electric using the Traeger right now no no endorsements from Traeger got about 1,500 of y'all, total subscribing, no, to the social media. Not to the all-stars yet, but I got a handful of all-stars that I've already been you know kept busy you, know but this handful of all-stars but you know this is this is really for you, to so that you know what's happening. So Bill asked about the electric I got the, Traeger hopefully you know maybe one day there'll be an endorsement coming from.

[3:11] The Traeger I'm not even worried about that and you know Traeger it's got its issues it's not perfect you know so here's how you know right now right now, it's a little hot spots in it so you know I do have to actually check it, about as often as I wanted to check in the charcoal so this is about every hour, so when I'm smoking the jalapenos actually everything I'm finding about 10, 10 pounds.

[3:49] Of whatever I'm smoking at the moment is pretty much the max on at least what I have right now.

So as far as like allowing the the heat and smoke to get to everything you'll see, in the garlic clips you can see in the garlic clips that you know I've actually put a little bit more than 10 pounds of garlic in with one of yeah and I really would see, that I should have kept the garlic to about 10 pounds too because then that it gives a opportunity for everything to get distributed more evenly the heat smoke cooking time consistency you know how it turns out everything so 10 pounds, and so five to six hours on the jalapenos maybe not quite as much on the serranos and now you know seeing that with the garlic it's gonna be four or five hours you know just to get them all nicely broken down however I did, discover this go-round that well I already knew this about ginger. Shout.

[5:15] Out to my first co-packers out in New Mexico who told me, I'm not sure how they stumbled across it, but freezing the fresh ginger getting it good and solidly be froze.

[5:34] Then allowing it to thoroughly thaw makes it so easy to peel. So I did that, and you know you could take a spoon. I did see with a one YouTube video I came across not too long ago. Take a spoon and it's an easy way to peel ginger. So I did that with the thawed out ginger. Now the thawed out ginger gets very soft and you, know it's already starting to break down. So the smoking process I'm gonna see now I think I'm gonna really like the way that the ginger turned out after.

[6:18] Having been frozen then thawed and then smoked and actually it's getting frozen again no not yet sorry it's not getting frozen again that's another step before it's going to get frozen and probably no I'm not going to freeze the ginger this time so the peppers have are getting frozen until processing day. Alright so that's coming up. I'll be, scheduling that here in the next couple of days. So you ready? You ready?

Alright so let's see what else you want to hear about. Let's see Bill was talking about the electric smoker. I'm telling you, I'm sharing with you that.

[7:14] The benefits of going electric that I thought I would realize haven't been quite what I've realized.

So that gives me a little bit more capacity.

But as far as the procedure, like I said, I still wind up having to check it about every hour.

And now with the garlic I'm finding even a little bit more frequently, Because of the hot spots so I, Don't know, Okay, I'm gonna stop this one because it's in, Portrait And I'm gonna switch it up and switch it over to landscape. All right.