Keep the temperature low and steady, around 150 degrees Fahrenheit (65 degrees Celsius), to avoid cooking the peppers. Let them soak up that smoky goodness for about 3 hours. Once the smokin’ time is up, remove the paprika from the smoker and put it to a dehydrator for the final drying process.
Q: Can I use both crushed red pepper and paprika in the same dish? A: Absolutely! Combining these spices can create a balanced flavor profile with heat and depth.