Why not?
I'm not wanting to use them, but wonder why it wouldn't work.

I have found it yields a different result. When you roast a pepper over a flame, the outside chars pretty quickly and the inside is not as affected as when you stick it in the oven under a broiler. When you broil one, it’s difficult to heat it as evenly as you can when turning it over a flame and the inside gets cooked more.

I’ve cooked Mexican food for 30 or 40 years, I am more and more a traditionalist in the methods. If you want to duplicate what they cook and eat in Mexico, you have to get familiar with how they cook it and what equipment they use. They have simpler kitchens and cooking is a more labor-intensive process down there.

Yeah, I can see how it would be hard to tell what you are doing from the oven door. Plus, it's just not made for using it that way.


That bowl of chili above was the last thing I ate today...it was very filling.

When you broil things in an oven, you have to keep a real careful eye on them, I generally do not close the oven door.

Broiler wires are generally just a couple loops at the top and you have to put the food pretty close to them to get any serious broiling done. You’ll find that a part of something that is 2 inches from the heat will broil quite a bit faster than a part that is 4 inches away. Unless you’re frequently moving things, it’s hard to get an even char.

Yes, I've found that out when trying to finish off searing ribs. A fire can start on the closest part and the rest is needing more.

Do you have a blow torch? You can char and roast the peppers using a torch.

Yes I do....I forgot about that thing. It has a fan tip and I've used it for rib-eye steaks after sous vide.
I'll try it sometime on peppers. I already pitched the remainder of the poblanos.