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Author Topic: Hotness scale  (Read 4537 times)

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cookingjnj

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Re: Hotness scale
« Reply #45 on: December 06, 2018, 08:05:55 PM »
Hey BBL based on your pic I like how you roll.  Also agree, using reapers or ghost to create a hot sauce just to be hot is mostly unpleasant to me. I like the heat peppers bring until the heat no longer matches to an enjoyable flavor (enjoyable of course to those of us who do like to bring a little heat). 
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LowSlowJoe

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Re: Hotness scale
« Reply #46 on: December 07, 2018, 12:28:23 PM »
I suppose i could do my own research, but i'm feeling lazy...

Just how do they actually test for these bazzilion level hotness ? 
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Fast Eddy PG500, Traeger Texas, Traeger Junior, Traeger PTG, GMG Davy Crockett

hughver

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Re: Hotness scale
« Reply #47 on: December 07, 2018, 01:36:28 PM »
By how loud the sampler screams when he tries them.  :rotf:
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

LowSlowJoe

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Re: Hotness scale
« Reply #48 on: December 07, 2018, 03:03:01 PM »
I thought maybe it's by how close you can get it to your eye, before  you start crying.
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Fast Eddy PG500, Traeger Texas, Traeger Junior, Traeger PTG, GMG Davy Crockett

Bentley

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Re: Hotness scale
« Reply #49 on: December 07, 2018, 03:24:58 PM »
The Scoville unit is determined by the concentration of capsaicinoids, and that process is made possible by high-performance liquid chromatography.

Quote from: LowSlowJoe on December 07, 2018, 12:28:23 PM

Just how do they actually test for these bazzilion level hotness ?
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Bacon is a Gateway Food...
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