Atomic Buffalo Turds:

smitty81 · Joined: 11 Jul 2008 Posts: 24

Hello all, First time making these for me will be this weekend.

A few questions.

Anyone mix their creme cheese with shreaded cheddar cheese?

Is it better with onion and garlic?

What kind of wood do I use to smoke them?

Has anyone ever basted them in BBQ sauce while they finish smoking?

Thanks for the help.

patruns · Posted: Sep 29 2010 Post subject:

mbellot · Posted: Sep 30 2010 Post subject:

jbs · Joined: 31 Mar 2010 Posts: 12 Location: Oswego, IL

I use the veggie cream cheese in the tub and add chopped onion shredded cheese and sometimes pork rub. So yes all in all you can easily add the cheese. As for the wood I have used apple and hickory.

NAVET · Posted: Feb 04 2011 Post subject:

I am glad I found this old thread. I was looking for something new to try this weekend while standing in the snow.
If the heat of the peppers bothers you or you're significant other may not like "the heat"... Try making a paste in the palm of your hand of baking soda and dish soap and a bit of water to make it usable. 2 parts baking soda to 1 part dish soap is about the right ratio. Scrub your hands with that mixture and scrub well around the finger nails. Works every time.
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MacEggs · Posted: Mar 05 2011 Post subject:

Fantastic thread Jeff T. My first time doing them will be this weekend. I have about a dozen japs and some Scotch Bonnets brought back from the Carribean for some ADTs. Embarassed

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Pickled Eggs

The cookers (so far).
Some Weber kettles of various age, color and size
UDS & Mini UDS
Abby Normal ECB
Napoleon Propane Grill

roxy · Posted: Mar 05 2011 Post subject:

Good luck with those dude..

Be sure to let us know how they turn out for ya.. Wink

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Jeff T · Posted: Mar 20 2011 Post subject:

Jeff T · Posted: Mar 20 2011 Post subject:

nobones · Newbie Joined: 29 Aug 2010 Posts: 75

Made some a few weeks ago and they were PERRRFECT. 2 hrs at 230. Crazy delicious and looked great. Mild with just the right bit of hot. Made some this weekend and they were well cooked well but totally blackened, un-apealing and the flavor was not there. Most of these peppers were just too dang HOT as well. (my wife de-seeded them and Im wondering if too much membrane could cause that heat?) Also not sure if it was grossly over smoked or if they ran too long at too high temp.?? Guess I'll just have to try again.

roxy · Posted: Mar 30 2011 Post subject:

Ira · Posted: Apr 07 2011 Post subject:

JimH · Posted: Jul 21 2014 Post subject:

Damn Jeff, when do get to see you on TV? You have created a monster!
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JimH · Posted: Jan 06 2015 Post subject:

Jeff T, you are the man! I can't believe how your thread has taken off!
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Jeff T · Posted: May 10 2015 Post subject:

quarter of a million views and counting Jim!

JimH · Posted: Jul 08 2015 Post subject:

O.K. Jeff, come up with a desert ABT, I dare you. I'm thinking plum, peach or pineapple, ho jalapeño is mandatory, wrap is optional. Perhaps all together. But you are the master, I am the student. Perhaps Mango and something. Hot and sweet.
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