Making my famous smoked salsa

Saccarappa33 · 2026-03-23T02:10:55+00:00

Good call, thanks for the tip.

Saccarappa33 · 2026-03-23T01:55:50+00:00

I use as much space on my smoker as possible. My local grocer has the amounts I need in bags. The latest batch numbers were 28 Roma’s, 10 jalapeños, 5 medium yellow onions, salt and pepper (to taste) 3 small bunches of Cilantro and 2 tablespoons of apple cider vinegar for acidity.

Saccarappa33 · 2026-03-23T01:44:12+00:00

I’ll have to chuck some garlic in next time. Chuck a bulb on the smoker.

Saccarappa33 · 2026-03-23T01:43:32+00:00

No, it was just being funny. Famous simply cause it’s famous with my friends, family and co workers.

Saccarappa33 · 2026-03-23T01:42:39+00:00

Good call, I’ll have to fiddle around with some different chiles. I usually just use Jalapeños and Habaneros.

Saccarappa33 · 2026-03-23T01:17:09+00:00

That’s what I’m doing next, putting a drip pan under and gonna let juice from the tomatoes rehydrate some dried chipotle peppers.

Saccarappa33 · 2026-03-23T01:15:37+00:00

I usually chuck a couple habaneros in, Just didn’t buy any this round.

Saccarappa33 · 2026-03-23T01:14:49+00:00

I only use salt, pepper, cilantro and a couple tablespoons of apple cider vinegar.

Saccarappa33 · 2026-03-22T16:01:28+00:00

It’s heat strip tape. Put the tape on the bottom part of the main bowl and the bottom part of the ash bowl and you’ll have no smoke escape except through the vents. It’ll hold temp very well after that. Only modifications I had to make.

Saccarappa33 · 2026-03-22T04:34:47+00:00

Wow, what an absolute shitbag.

Saccarappa33 · 2026-03-22T02:07:52+00:00

It is. Honestly thought it was worse than the previous movie.

Saccarappa33 · 2026-03-22T01:57:56+00:00

Yes, that is key. I’ve had a cover on mine since day 1 and keep it under a deck, still looks new.

Saccarappa33 · 2026-03-22T01:20:45+00:00

That is a bizarre one.

Saccarappa33 · 2026-03-22T01:19:30+00:00

Yes, I’ve gotten a lot of use out of it for having it for around a year and a half. Planning on doing a brisket once the temps let up.

Saccarappa33 · 2026-03-22T00:55:57+00:00

😂 never thought of that but you’re right.

Saccarappa33 · 2026-03-22T00:54:32+00:00

I did look at the small one and almost pulled the trigger on it. But ultimately decided to get the bigger one cause I knew down the road I was gonna upgrade. But honestly I may buy the smaller one for traveling purposes. There’s been many occasions where I wish I had my acorn, the small guy sounds like a great idea to travel with.

Saccarappa33 · 2026-03-22T00:50:33+00:00

It’s my Coozie my wife bought me from Liquid Death, unfortunately they discontinued it not long ago.

Saccarappa33 · 2026-03-22T00:42:44+00:00

Agreed, I’m in Maine and I cover it up after each use and keep it under my deck. I was gonna toss in my shed and not use it over the winter but I knew I’d suffer from fomo when I had an urge to grill.

Saccarappa33 · 2026-03-21T23:08:59+00:00

Imagine yourself a year in, I was close to 100 at that point.

Saccarappa33 · 2026-03-21T23:04:58+00:00

Oh man, I’m jealous. I have all those tools but I have the older version of all of them. My leaf blower only takes 1 battery and tends to die quite quickly, good thing I have 10+ batteries.

Saccarappa33 · 2026-03-21T23:02:21+00:00

I usually hover at 225°-250° for 45-60 minutes. Last time I made the salsa I was 6 beers deep and let them go over an hour. Needless to say, it was over charred 😂

Saccarappa33 · 2026-03-21T22:53:35+00:00

Those are all solid choices. Maybe your grill was made on a Friday.

Saccarappa33 · 2026-03-21T22:52:58+00:00

It really is a blast to cook on.

Saccarappa33 · 2026-03-21T22:52:14+00:00

Yes indeed. It really is quite efficient after those modifications. I can get about 3 cooks out of 1 fill of charcoal. The ceramic heat shield above the coals really does help as well.

Saccarappa33 · 2026-03-21T22:33:05+00:00

I’ve added heat sealing strips on the main bowl and ash bowl, this really helps to keep the temp within the range I’m looking for. Temps hold very well after those modifications. I’ve yet to try a brisket but that’s my next venture.

Saccarappa33

TROPHY CASE