Found a ground beef sale and after freezing a bunch I made some into burgers and fired up the smoker. The first batch of peppers turned out pretty dark but not destroyed. I'm replacing the wood chips every hour and as soon as these look well smoked they'll get pulled and dehydrated. They are all medium/hot and I saved seeds from the little "Mexi-Bell". They are a mildly spicy bell pepper and maybe all I need in bulk in the future. I usually add cayenne to spaghetti sauce, so it could even replace bell's there. Lots of fruit, quick to ripen, thick walls so there's some meat to them, and about half jalapeno spicy. The others are Anahiem, so basically a spicy banana pepper.
The burgers are just coated with a spice rub. The lower ones started as 5oz (quarter-pounder+) and have original Montreal Steak stuff on them, the upper ones are 6oz and have the Montreal "Smokehouse Maple" on them. Those 6 plus the two little meatballs are plain. The lower ones had nothing sweet so I added a tsp of canna-sugar to the top of each one. After the first hour I drained both pans and flipped them. Should mellow the saltiness those generic mixes have a little and I don't really care how much THC sticks in them. Can't hurt...
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