Quick Answers
The time needed to smoke peppers on a Traeger grill can vary depending on several factors like the size and thickness of the peppers, the temperature you are smoking at, and how soft you want the peppers to get. As a general guideline:
– Small or thin peppers like jalapeños or padrons will take 1-2 hours at 225°F.
– Medium sized peppers like poblanos will take around 2-3 hours.
– Larger peppers like bell peppers or Anaheim chiles may take 3-4 hours.
– For very soft smoked peppers you can smoke for up to 6 hours or more at lower temperatures below 200°F.
– Use an instant read thermometer to check internal temp reaches 160-170°F.
– Add a water pan or spritz with water/apple juice to keep peppers moist.
– Allow peppers to rest 30 mins after smoking before serving.
Preparing the Peppers
Before you smoke peppers on your Traeger grill, you’ll want to wash and dry the peppers and remove the stems and seeds. Leaving some seeds in can add a little heat. Lightly coat the peppers in oil or seasoning. Try different oils like avocado oil or infused olive oils. Season simply with salt and pepper or get creative with cajun seasoning, lemont pepper, jerk seasoning, etc.
For a more wood-smoked flavor, opt for milder seasonings and let the smoke shine through. Stuffing the peppers with cream cheese, meat, vegetables or other fillings is also an option for delicious smoky stuffed peppers off the grill.
Pepper Prep Tips
– Wash peppers and pat dry thoroughly
– Remove stems and seeds (leave some for heat if desired)
– Coat with oil or dry seasoning rub
– Stuff with filling if making stuffed peppers
– Set up grill for smoking at 225-240°F
Choosing the Right Wood Pellet Flavor
The type of wood pellets you use when smoking peppers will impart different flavor nuances. Fruit woods like apple, cherry, and peach produce a slightly sweet smoke while woods like hickory, oak, and mesquite have a stronger, earthier smoke profile.
Good all-purpose wood pellet flavors for smoking peppers include:
– Apple – mild, sweet smoke flavor
– Cherry – mild, slightly fruity smoke
– Pecan – rich, nutty, versaitle smoke
– Mesquite – intense, woodsy smoke flavor
Try mixing a fruit wood with a nutty wood like cherry and pecan for a balanced smoke on the peppers. The Traeger brand apple, cherry, mesquite and hickory pellets all work very well for smoking peppers.
Recommended Wood Pellet Flavors for Smoking Peppers
| Wood Pellet Flavor | Smoke Characteristics |
|---|---|
| Apple | Mild, sweet |
| Cherry | Slightly fruity |
| Peach | Mild, sweet |
| Pecan | Rich and nutty |
| Hickory | Bold, smoky, earthy |
| Mesquite | Intense, woodsy |
| Maple | Mildly smoky and sweet |
Smoking Times and Temperatures
The smoking time for peppers will vary based on the size of the peppers, the temperature you smoke at, and your desired texture. Here are some general time and temp guidelines for smoking peppers on the Traeger.
Jalapeños and Padron Peppers
Small to medium sized jalapeños and padron peppers take the least time to smoke since they have less mass and thinner walls.
– **1 to 2 hours** at **225°F to 275°F**
Jalapeños and padrons don’t need longer than 2 hours of smoking time to get tender and take on smoke flavor. You can smoke mini sweet peppers or pepperoncini in the same time frame.
Poblano Peppers
Poblanos are one of the most popular peppers to smoke due to their mild tangy flavor and larger size.
– **2 to 3 hours** at **225°F to 250°F**
The thicker walls of poblanos need a little more time to soften compared to jalapeños. Smoke for 2 to 3 hours to get tender smoked poblanos for rajas, chiles rellenos, etc.
Bell Peppers
For smoking larger bell peppers:
– **3 to 4 hours** at **225°F to 250°F**
Smoke big bell peppers over indirect low heat for around 3 to 4 hours depending on the size and firmness you want. The thick flesh will soften and sweeten the longer you smoke.
Anaheim and Hatch Chiles
Anaheim and Hatch chile peppers have a similar shape and size to bell peppers. They have slightly thinner flesh and more subtle flavor.
– **3 to 4 hours** at **225°F to 250°F**
Smoke Anaheim and Hatch peppers for 3 to 4 hours to get tender peppers for stuffing, adding to dishes, or making sauces.
Other Large Peppers
For extra large sweet banana peppers, cubanelle, Carmen, or Italian peppers allow 4+ hours of smoking time at 225°F to 250°F. The longer they smoke, the softer the flesh will get.
Low and Slow Smoked Peppers
For the most tender smoked peppers with intense flavor you can go low and slow at lower temperatures for extended times:
– **5 to 7 hours** or more at **180°F to 220°F**
At lower smoker temperatures around 180°F to 220°F, the enzymes in the peppers have more time to break down and tenderize the flesh. The pepper skins also have more time to allow the smoke to permeate. Just make sure to keep the peppers moist by spritzing with water/juice or using a water pan.
Testing Doneness
The best way to test when smoked peppers are ready is to use an instant read thermometer. Insert the thermometer probe into the thickest part of a pepper.
The ideal finished internal temperature for smoked peppers is:
– **160°F to 170°F**
This ensures the peppers are heated through and tender without overcooking. If you don’t have a thermometer, pierce a pepper with a paring knife or toothpick. It should slide through the flesh without much resistance when done.
Pepper Doneness Tips
– Use instant read thermometer (aim for 160-170°F)
– Pierce flesh with knife/toothpick (should slide through easily)
– Look for softened, wrinkled skins
– Try to bend pepper – should be flexible when done
Maintaining Moisture
When smoking peppers low and slow, moisture loss can be an issue which causes the peppers to dry out. Here are some tips for keeping peppers moist during smoking:
– Use a **spritz bottle** to mist peppers every 30-60 minutes with water, apple juice, olive oil, or a marinade. This adds back surface moisture.
– Place a disposable aluminum **water pan** filled with water, juice, or wine on the grill grate next to the peppers. The evaporating liquid provides humidity.
– Wrap peppers individually in **aluminum foil** packets with a tablespoon or two of liquid like juice, wine, or water.
– Smoke peppers at higher temperatures of 275°F+ which cuts down on total smoking time.
– Rub peppers with oil or marinade before smoking to create a moisture barrier.
– For very long smoke times, wrap peppers in foil partway through smoking once they have good color.
Moisture Tips for Smoking Peppers
| Method | Details |
|---|---|
| Water pan | Place disposable foil pan with liquid by peppers |
| Spritzing | Use spray bottle to mist peppers with liquid |
| Foil packets | Wrap individual peppers in foil with liquid |
| Higher heat | Shorten time in smoke at 275°F+ |
| Marinades | Coat peppers in oil, juice, or marinade before smoking |
| Foil wrap | Wrap peppers halfway through smoking |
Resting Smoked Peppers
After removing the smoked peppers from the grill, always allow them to rest for 10 to 30 minutes before eating or using in recipes. This resting time allows the juices to redistribute through the pepper flesh.
To fully seal in the smoky flavor, you can place the rested peppers in an airtight container or zip-top bag while still warm. The trapped steam will continue to penetrate the pepper skins.
Once completely cooled, smoked peppers can be frozen for longer term storage. Simply place peppers in freezer bags or airtight containers. Frozen smoked peppers will keep for 3 to 4 months. Thaw peppers overnight in the fridge before using.
Tips for Resting Smoked Peppers
– Allow peppers to rest 10-30 minutes after smoking
– Transfer peppers to airtight container or bag while still warm
– Seal in bag/container to trap steam
– Freeze fully cooled peppers for long term storage
– Thaw frozen peppers overnight in the refrigerator
Using Smoked Peppers
Smoked peppers add great flavor to so many recipes beyond just eating them straight off the grill. Try using smoked peppers in any of these ways:
– Dice or slice into salads, tacos, pizza, pasta, etc.
– Make sandwiches and wraps with sliced smoked peppers.
– Grill or pan sear steaks, chops and seafood with smoked peppers.
– Add smoked diced peppers to soups, chilis, and stews.
– Stuff larger smoked peppers with grains, cheese, meat or veg fillings.
– Puree into hot sauces, salsas, marinades, rubs, and pesto.
– Pickle or can smoked peppers to preserve.
– Layer smoked peppers on top of nachos, pizza, baked potatoes, etc.
Smoked peppers also pair well with Mexican and Southwest cuisine. Use in burritos, enchiladas, quesadillas, etc. The possibilities are endless with these tasty smoked peppers fresh off your Traeger grill. Adjust any recipe that calls for roasted peppers by substituting with smoky grilled peppers instead.
Ways to Use Smoked Peppers
| Recipe Ideas | Ways to Use |
|---|---|
| Salads | Chopped or sliced |
| Sandwiches/wraps | Sliced or strips |
| Pizza | Chopped, strips |
| Pasta | Diced in sauce |
| Tacos | Chopped, strips |
| Soups/stews/chili | Diced |
| Grilled meats | Whole, slices |
| Stuffed peppers | Whole stuffed |
| Sauces | Pureed |
| Pickled peppers | Whole pickled |
| Nachos/baked potatoes | Chopped on top |
FAQs
Should peppers be smoked with the skins on or off?
It’s best to leave the skins on peppers when smoking. The skins help hold moisture in the flesh and prevent the peppers from drying out. Leaving skins on also allows more smoke penetration into the peppers.
How do I prevent smoking peppers from drying out?
Maintain moisture when smoking peppers by using a water pan, mopping or spritzing with liquid, wrapping peppers in foil, shorter smoke times, coating with oil/marinade, and resting after smoking.
What wood pellets give the best smoked pepper flavor?
Fruit woods like apple and cherry give a slightly sweet and delicate smoke flavor. Woods like pecan, hickory and mesquite impart a bolder smoke taste. Blends also work well for balanced flavor.
Can you reuse leftover wood smoking pellets?
Yes, unused wood pellets can be saved and reused. Store in an airtight container away from moisture to prevent the pellets from breaking down. Avoid reusing pellets that got wet or ashy.
How long do smoked peppers last in the fridge or freezer?
Smoked peppers will keep 3-4 days refrigerated. For longer storage, freeze smoked peppers in airtight bags or containers for 3-4 months. Thaw in the fridge before using.
Conclusion
Smoking peppers on a Traeger grill results in tender, flavorful peppers with delicious smoky aroma and taste. Small peppers may only need 1-2 hours of smoking time while larger peppers can take 3-4+ hours at 225°F to 250°F. Use a lower and slower approach around 180°F to 220°F for up to 7 hours for the most tender peppers. Maintain moisture by spritzing and resting the peppers after smoking. Enjoy your smoked peppers in endless recipes from tacos to sandwiches to salsa and more.