Hi Andy9999,

I use a cheap coffee grinder, great results. Use it for peppers only. Coffee just don't taste right after a few hot peppers have been through the grinder before!

Bill

I use a coffee grinder.
The only hassle is that it gets hot and is small for making a bunch at a time.
I prefere grinding what I need as I need it anyway.
But there are times I want to grind a bunch to give people.
Then I pre grind a bunch in the blender just to break up the pods so my coffee grinder can fit more in it.
Let the grinder or blender sit a few seconds before opening it to let the dust settle or you will be sorry.
Even mild peppers burn if you snork them up your nose or get it in your eyes.

I do as Smokemaster said. to make it clearer, here are some visual representations. :)

Chris
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WOW Beautiful powder.

Purira Chile Pepper
Capsicum frutescens

Caution-Extreme Heat! Bushy plants bear a profusion of unbelievably hot yellow fruit with purple blotches that grow upright and pointed. They turn a glowing orange/red color when ripe and become so intensely hot that they couldn't be measured on the Scoville scale that measures a chile's heat.

How about saving some of those seeds from the trash can and offering them around here for the guys. I would love to try this. Looks like a nice high yield Frutescens. Although you have it marked as a chinese.

Save some seeds for me. Although I put my powders in a glass jar. Sealed well. then into the chest freezer. I think freezing helps it last longer. The glass jar keeps out oxygen and moisture. Better if you vacuum seal the jar before putting into the freezer.

I LOVE this stuff. I prefer it to hot sauce these days.

I augment the Pasilla with Aji Panca, and I use some Thai Hot Ornamental for a little extra heat, despite the fact that my Cayenne is a blend of Long Red Slim and Cobra...

I use a Mr. Coffee grinder.

1 part dried ground Cayenne or other red chile such as Piquin or Chile de Arbol
1 part dried ground Pasilla or other mild powder such as Ancho
5 parts dried ground red New Mexican chiles
2 parts garlic powder
1 1/2 parts ground cumin
1 1/2 parts ground oregano

stolen from The Whole Chile Pepper Book by DeWitt/Gerlach

Dangould,

I'm sorry, but I didn't save any of those seeds. I prefer that variety deseeded. Most C. Chinense I leave seeds in because they stick to the walls more or are too small to remove efficiently.

Chris

What I did this year to make the powders I have: I first dehydrated them, put them in a food processor, put that back in the dehydrator for a couple more hours, placed back into the food processor for aboot 8 minutes (I randomly tilted the processor to make sure everything was moving around inside), I then sifted it through a strainer.

Here's the solution to not dedicating a coffee grinder or food processor. Buy a "Magic Bullet." It comes with several different containers and you grind it right in the container. Just dedicate one to peppers. It makes great powder in just a few seconds.

cmpman1974
this is a great presentation
thanks for pics
could you please elaborate about smoking preparation ? where ,how long ,what equipment you are using for smoking ??
Thanks
Andy

Depending on pepper size I cut the peppers from 3/4 of the way to the top down to the point.
This lets out the moisture from the larger or thicker skinned peppers.
I have a verticle smoker that has bars for hanging stuff from that I can put up on the top grill holders.
I then take thread and a leather stitching needle and string the peppers on it.
I hang the peppers in the smoker and keep the heat at about 150 or so,no hotter than 200.
Takes a couple hours to dry and smoke the peppers.
I usually use oak and mesquite or hickory.
Watch out that you don't over smoke them.
Mesquite especially can get strong and bitter if you use too many chunks.
You don't need to have smoke going all the time.
Some people smoke their peppers for an hour or so on a grill with offset heat then dry them in a dehydrator.
Some people roast their peppers on a mesquite (or whatever wood you choose) fire then dehydrate them in a dehydrator.
A guy I know mixes liquid smoke with water and half way through dehydrating his peppers in the dehydrator he gives them a spray of the liquid smoke.