Anyone here tried growing Carolina Reapers?

I grow superhots every year.
There's a lot of misconceptions regarding the temperature thing. What it should say is " Plant fruit production will slow once daytime temperatures climb over 85-90 degrees"

The plant will not stop growing. It will not stop producing peppers. BUT, once you hit September and October the plant will explode and you'll have more peppers than you know what to do with.

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BUT, once you hit September and October the plant will explode and you'll have more peppers than you know what to do with.

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This has been my experience, too. You're scratching your head all summer while your other peppers produce, then bam, you have 100 super hots a week after the mild first cold front.

I grew them a couple of years ago. Made canned Chow Chow with them and gave them away to friends and family.

My fathers grows Tabasco pepper plants. The peppers are plentiful and very colorful when they are growing. He picks the deep red ones and makes awesome pepper sauce, hot pepper jelly, hot pepper vinegar and dries them for hot pepper flakes. There are so many peppers from five plants he bags them up and gives them away to anyone who wants them.

I grow Tombstone Ghost peppers, but I have no idea what to do with them.

I stay as far away from those things as I can, hence I’m not growing them.

I have a friend that grows them and I remember two things about them.

One: They're evil. No, seriously. They have willingly joined forces with Satan. If Darth Vader were real, they'd be his fruit of choice.

Two: After the hottest part of the summer was over, you could not let your guard down when eating anything he'd make because everything had Reapers in it, just to try to get rid of them once they started really coming in. The pepper jelly he'd make was top notch, but everything else was playing "will I need baby wipes tomorrow?" roulette. One year he had so many that after he froze some and had made all the hot sauces, pepper flakes, condiments, etc. that he could think of, he made extract with what was left. He ended up with an entire pint jar of this red-black viscous liquid that I'm pretty sure was a war crime.

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he made extract with what was left. He ended up with an entire pint jar of this red-black viscous liquid that I'm pretty sure was a war crime.

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That made me laugh out loud and almost spit my cocktail on my monitor.

I've got friends that feel the same way about the hot sauces I make and I'm not using Reapers. Mine is made from a mix of Ghost, Habanero and Butch T Trinidad Scorpions-----all much tamer than the Reapers.

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Lot of times I slow smoke/dry them and grind them up to add to different things.

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I put some Ghost and Butch T Trinidad Scorpions halved in my dehydrator and had 5 racks of them packed to dry. My stepdaughter came over and walked into the kitchen where I had the dehydrator set up and she began coughing and came running into the den asking what the hell was going on.

I hadn't noticed it since I'm a pepper junkie and deal with cooking, drying, pickling, etc. them all the time in the summer.

I just took the dehydrator out on the back porch and plugged it in to finish drying the peppers and had to air out the kitchen for her to even be in it.

Not to hijack this thread but while on topic of super hot peppers...has anyone tried to use these to season crawfish boils?

Seems like you wouldn't need much to go a long way but I'm not sure how the flavor would be