Cornbread test almost complete.
I decided to run two batches of cornbread just in case I had the smoke or the time wrong. Originally I thought the smoke would take around 60 minutes, so that was my starting point.
I decided to use the Trade Joe' cornbread mix along with 1/8 teaspoon Datil pepper, see info below on the pepper.
For the first smoke I used apple wood 20 grams (.7 oz.), no water pan. Total time in smoker 1 hour and 22 minutes. *Note I used the toothpick test at 60 minutes and while it did come out clean, I noticed that the cornbread was not pulling away from the side of pan yet.
I allowed this batch to cool and then cut. The cornbread was moist and had a nice mild smoke flavor, along with the sweet/heat in taste that the pepper added.
Right now I have in the second batch, this time I will be smoking with Black Cherry. I will post the results once it comes out of the smoker and cools.
Datils are similar in strength to habaneros but have a sweeter, fruitier flavor. Their level of spiciness may vary from 100,000 to 300,000 on the Scoville scale. Mature peppers are about 3.5 in long and yellow-orange in color.
Datil peppers are cultivated throughout the United States and elsewhere, but the majority are produced in St. Augustine, Florida. Although local lore suggests datils were brought to St. Augustine by indentured workers from Minorca in the late 18th century, it is more likely they were brought from Chile around 1880 by a jelly maker named S. B. Valls.
Greg