Not sure if I've "got the bug" yet, as I'm gonna try making my own chipotle first.
The jalapenos are nice and red, a small Brinkman smoker/grill arrived mid-week, so I'm gonna get it cured etc, as per the instructions today. Then hopefully get some of the chilli smoked tomorrow.
Hopefully, it's a good enough set up to have a go at doing some "long and slow" as well (there's a piece of pork shoulder in the freezer).
Looking forward to having a good read about the best methods etc to achieve a nicely cooked product, rather than the usual British "burned on the outside, raw in the middle" technique, loved by all food poisoning addicts...
