Crab & Salmon Stuffed Jalapeños

[Libohunden]

Gents,

I've always loved stuffed jalapeños.  But, I've never had them smoked. You guys have inspired me. 

Today I stuffed some with salmon (mixed with a little Mayo) &  extra sharp cheddar cheese and some with crab claw meat (again w a little mayo) and cheddar cheese!

I just threw them in my #3 at 235F with 2 oz of Hickory.  I plan to take them out at 2 hours and feast!!!

I am wondering if that is too hot for too long? 

 

[DivotMaker]

Great variation on the old ABT (atomic buffalo turds)!  A wrap with a slice of bacon would dress them out nicely - might try that next time!

 

[Libohunden]

I was afraid the bacon wouldn't get crisp. 

How long and hot do you cook yours for, Divot?

 

[DivotMaker]

Sad to admit, but I've never made them!   The fam isn't big on smoked peppers, so they'd be just for me.  From what I've seen, folks do them anywhere from 225-250 for at least 2 hours.  With thin-sliced bacon, 250 will give the best results.  Here's a post with a great pic of some from SkellyCA:

http://smokinitforums.com/index.php?topic=1746.0

Let us know how yours turn out!

 

[Libohunden]

Turned out excellent!  I could really tastes the smoke heavy in the cheese. 

I really like to stuff em with deviled ham or potted meat. Will give that a try soon.  The best is to marinate chicken in Italian dressing for a few days, lay a slice in half a jalapeño and wrap it in bacon and grill em.  I will try to smoke with the same recipe next time.

FYI, after manually tuning my Auber, it has been working perfectly.  I'm starting to warm up to it.  I may install the wall sensor soon.

 

[DivotMaker]

Man, those look really good!  Glad to hear you're doing well with the Auber!