Cave Tools Jalapeno Corer Tool Grill Topper for Cooking Peppers, Chicken Legs & Wings or Chili - 24 Capacity Racks- BBQ Grill and Smoker Accessories, Dishwasher Safe

We grow a lot of peppers and love jalapeño poppers we ordered this mainly due to the size because it fits perfect in the Ninja Foodie Grill. Have also used it for chicken wings and does an amazing job! It is definitely well built and easy to clean.

The all steel construction makes this something I'll probably pass down to my son. Legs snap into place securely (I did need to adjust two clips with a little squeeze of pliers. The openings for the peppers are one size, so not all peppers fit perfectly. For small peppers, you can make a sabot from aluminum foil to keep them from slipping through. The reaming tool that comes with it worked great. It was much easier than a paring knife. On its inaugural run, the jalapeno poppers on my 22" Weber kettle came out beautifully. What little cooking residue there was, cleaned up easily. Now I just want to work on stuffing recipes.

smaller holes, so a lot of them are wonky, but still works great.

First use I’d say great design. Only issue the holes too small for fatty peppers but slowly placing them they all stayed. Nice design. Loaded it in the kitchen and out to the grill.

Easy to use, easy to clean. The pepper cleaning tool was a big help. In my area we usually get larger jalapenos so that is what you see here. I included a side view picture so that you can see that the peppers are not sliding through and air can get underneath to cook below when placed inside an oven.

Both items seem to be well made and sturdy. The rack has some weight to it and feels heavy duty and burned on cheese cleaned up quickly with a scouring pad.The corer works fairly well with coring out seeds and membranes until the jalapenos get thinner near the bottom then it won't fit, but that's to be expected with the jalapenos getting narrower. To me the problem is what seeds and membranes that don't get cut away by the corer gets pushed down into the narrow end and won't come out by tapping the jalapeno upside down to knock out the seeds. That leaves that narrow end much spicier then the rest after cooking.I have been doing in the past splitting the jalapeno from top to bottom into halves, remove the membranes and seed and fill with cheddar cheese and bake until completely cooked and tender. It leaves the jalapeno mild but with really good flavor.So ok with this you cut the top off and core the jalapeno and fill with whatever then stick them into the holes for baking.The holes are too small. The jalapeno only fit about a quarter of the way into the holes and doesn't touch the baking sheet under it. As they bake and start getting soft they bend over (even end up laying flat) and the cheese melts and runs out of the jalapeno... Maybe if were bacon wrapped they might stand upright when cooked. Or use several toothpicks per jalapeno to skewer them from top down and outward to make a toothpick tripod to help hold them upright but I think as they start getting soft the toothpicks would just rip through the sides. (I'll try doing this next time)Or maybe I'll just cut the holes bigger. I would prefer a rack with fewer but much larger holes in it. And maybe taller legs so the jalapeno sits down in the holes better.As something to hold chicken drumsticks it has a much better chance of working since drumstick don't get soft and bend over while cooking. But it seems to me they would need to be tiny drumsticks to fit. The drumsticks from chickens I've bought would still have a problem fitting and likely would be too top heavy... but of course I haven't bought drumsticks to cook with this so maybe if buy miniature drumsticks.

I just used the jalapeno popper rack last night. It worked superbly. One piece of advice to users. Even if your jalapenos are large and fit well in the rack and do not look like they will fall through, put a toothpick through them about 1/3 the way down from the top. As they cook they shrink and fall through. This is no fault of the cooker, just a result of shrinkage during cooking. The corer works very well on most jalapenos. Just cut the top off and twist the corer around in the pepper. This removes most of the membranes and seeds. Tap the corer over a waste bin and the cored material comes out very easily. If you then tap the cored pepper in the sink, you will knock out most if not all of the remaining seeds. Rinse and stuff with your choice of filling. Only on small jalapenos will the corer not fit.I chose this rack because it has more room between the holes. This allows plenty of space for the toothpicks, and for my needs 24 poppers is an adequate number. I highly recommend this grill rack and corer tool.

Stuffing and grilling peppers in an upright position is a lot better than cutting them in half and laying them flat on a grill. Full disclosure: I am still new at making Jalapeno Poppers, but that has more to do with my method and recipes than the grill itself. I selected this model based on its price, the number of holes, and the customer reviews. I am satisfied with the rack.I was surprised at how large the holes are, but it allows me to select larger peppers that make guests feel that they are getting a special treat. Some reviewers reported that they had smaller peppers fall through the holes. That will happen with this rack but spearing the peppers with a tooth pick will prevent that. Only one of my peppers fell through the hole, but since I use a grill matt it didn’t make much of a difference.It takes a bit of practice to clean out jalapenos using the coring tool, but it works well. The coring tool that’s included with this rack will split smaller peppers, but I believe it’s designed for the bigger peppers that fit snugly in the holes. If you are using smaller peppers you should purchase one of the coring tools available on Amazon (I have one).The only word of warning is that the rack will get very hot so you should have oven mitts readily available to remove it from the grill once the peppers are cooked. I recommend this product.