How To Make Smoked Seasoning | Smoking Seasoning Recipe | Smokin’ with Joe | Bradley Smoker

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: regular paprika

Regular paprika is less expensive and still provides flavor without the smokiness.

black pepper

💰Cheaper: white pepper

White pepper can be used for a similar heat without the black specks.

cayenne pepper

💰Cheaper: red pepper flakes

Red pepper flakes provide a similar heat at a lower cost.

dried thyme

💰Cheaper: dried basil

Dried basil can be a more affordable herb alternative.

Chop mushrooms, garlic, onion, and jalapeno pepper into smaller pieces, not too small.

Spread the chopped ingredients evenly on racks in the smoker, ensuring no overlaps.

Use a silicone mat or parchment paper to prevent smaller pieces from falling through.

Put on gloves before handling hot peppers.

Place the racks in the top three shelves of the smoker for optimal smoke exposure.

Smoke the vegetables at 150 degrees Fahrenheit for 40 minutes.

After 20 minutes, rotate the racks and check the smoking process.

After 2 hours, check the dryness of the vegetables and raise the temperature to 225 degrees Fahrenheit if not dry.

After smoking, remove the water containers and biscuit tray to reduce humidity.

Once dried, place the vegetables in a KitchenAid mini processor and grind into small chunks.

Add the ground mixture to a spice container with 1/4 cup kosher salt and 1 tablespoon black coarse pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary