Well it had to happen didn't it!?
On the smoked salt thread it was mentioned that one / some of you smoke peppercorns or at least add them in to other combinations.
Having cleaned the racks this morning & rearranged the numerous cheeses, (brie, more brie, cheddar, red Leicester, brie, soy, butter, creamy blue cheese, & couple of bulbs of garlic) ..& trying out some mixed peppercorns.
Therefore the eternal question, how much smoke do they take & how quickly?
Obviously they are a pretty intense flavour all by themselves, so i'm at a loss.
Off topic, any tips also for the garlic bulbs?, (other than leave em in smoke forever).
I've a small mix on a lid of pink white, black, green peppercorns, ..& pimento (4.5%)