Ingredients
The following ingredients have 4 Servings
- 5-10 chiles (we used whole hatch chiles)
- 1 bag wood chips (any variety)
Instruction
- Lay chiles apart on racks in your smoker, do not overlap. If you want a really bold smoked flavor cut them in half and lay the open side up with the skin against the racks in your smoker.
- Put wood chips in your smoker and set to 200 degrees.
- Smoke for 60 minutes if left whole to achieve a soft chile with some grill marks on the side against the racks.
- Can put in a bag, tie, and they will continue to cook for a bit if desired or slice warm and use a knife or fork to scrape soft inside portion of your chile off and put on burgers or dice and put into casseroles etc.....
