Smoked Chipotles in Adobo

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Ingredients 11 ingredients

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Thanks to the exchange a while back, I smoked my first chipotles and made adobo sauce for them. I am now a convert! Homemade is really better than the canned, they are more "smoky" and more flavorful. I took about 24 green ( rumor has it that red are even better, but I could not find them) jalapenos and 6 pasillas and smoked them in my Brinkmann (S&G), empty water tray in place, at 225 degrees for 5 hours. Every hour I added hickory chips wrapped in foil. I did not dry them but smoked them until most of the green was lost to a dark,wrinkled but not hard exterior.
I used all 24 of my chipotles (I froze the Pasillas) which I slit.
The adobo sauce is mostly Mark Miller's recipe from "The Great Chili Book"
I covered and cooked over low-medium heat 1 1/2 hours the above except the chipotles.
Added my Chipotles and cooked another hour.
If you like you can puree the results. I freeze mine in zip lock bags so that it freezes in the shape of a skinny hot dog. This way you can cut off what you want without having to defrost the whole thing.
bbq-digest V2 #066
From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.