Smoked Peppercorns

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.

Smoked peppercorns is something I’ve been wanting to make for quite some time. I was waiting until I used up the last of the bottle of smoked peppercorns I picked up at Jungle Jim’s outside of Cincinnati. The end result was definitely a lot better than and a lot cheaper than store-bought. This being my first time making these I also learned a lot along the way. I kept some of the peppercorns whole for grinding or cooking later, and some I ground fine for this week’s dishes.

Grab A Splash Screen

The first thing I needed was some sort of rack to place them on when I put them on the smoker. Someone suggested using a grease splash screen. I found one at Wal-Mart, twisted the handle up, and bam! The perfect tool for smoking peppercorns! I also think this screen will work well when I give smoked salt a try soon!

Smoky. Or Not.

How long you should smoke the peppercorns is up to you. Obviously the longer you smoke them the stronger the smoke flavor. You can go for quite some time, just make sure you keep the temperature around 90 F. You want a cold smoke for the peppercorns, similar to what you’d do for smoking cheese.

Pellet Smoker Tube -12″ Stainless Steel Wood Tube Smoke for Cold/Hot Smoking for All Electric, Gas, Charcoal Grills or Smokers – Ideal for Smoking Cheese, Fish, Pork, Beef, Nuts, Bonus Brush

After the peppercorns are done (and you’ve also smoked some sea salt), open up your smoker vents, get the temps up a bit, and try smoking some grits!

Print Pin

5 from 1 vote

Smoked Peppercorns

This being my first time making these I also learned a lot along the way. I kept some of the peppercorns whole for grinding or cooking later, and some I ground fine for this week’s dishes.

Course Seasoning

Cuisine American

Cook Time 4 hours hours

Total Time 4 hours hours

Author Mike

Ingredients

• Peppercorns

Instructions

• Set up your smoker for cold smoking, 80-90 F. I used 4 lit charcoal briquettes and a large piece of hickory wood. Keep some unlit charcoal on hand for when the charcoal starts to burn out, you may need to add more depending on how long you smoke the peppercorns. You can add unlit charcoal, just make sure you do it soon enough that it gets time to get well-lit from the already-burning coals.
• Add the peppercorns to a food-safe screen and place onto the smoker.
• Smoke at least 4 hours depending on how much smoke you want. You may want to remove a few peppercorns and grind them to taste for smokiness.
• Remove and let cool before storing or grinding.
• Store in an air-right container.

Nutritional values are approximate.

GreenSpark Firestarters 70 Pcs Natural Fire Starter for Grill, Smoker, Pizza Oven, BBQ, Wooden & Pellet Stove, Fire Pit, Long Burn, Waterproof, All Weather Fire Starters Safe for Indoor/Outdoor Use

GEEKHOM BBQ Gloves, Grilling Gloves Heat Resistant Oven Gloves, Kitchen Silicone Oven Mitts, Long Waterproof Non-Slip Pot Holder for Barbecue, Cooking, Baking (Black)

Smoke Tube for Pellet Smoker, 12” Smoker Tube for Pellet Grill – Hot or Cold Smoker Accessories for Electric Gas Charcoal Grilling, Premium Stainless Steel Portable Barbecue Smoking Tube, Bonus Brush