How much drying does the smoking do? Or, how long do you have to dehydrate them after smoking? Are they leathery or really crispy? Your procedure looks pretty good! I'm thinking after dehydrating, you could make them into powder for a real concentrated smoked, flavored impact on a lot of recipes.
Quote:
Originally Posted by FarmerShawn
I have, last year and this, made a few batches of smoked tomatoes that make a darned nice snack. After slicing I spread them in a disposable aluminum pan and sprinkle with salt, pepper, garlic powder, oregano, basil, and a bit of hot pepper powder. I then smoke them in my electric smoker for a couple of hours at about 150 degrees (I like apple wood smoke), then transfer them to the dehydrator. Wow. What a flavor pop! I usually use large cherries or small salad tomatoes for these.
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