Not directly a grilling question, but it will fit someone's grilling experience. Anyone know a reasonable way to measure the heat of a hot pepper-jalepeno, habanero, scotch bonnet, etc.- without sacrificing your mouth? Maybe their is no way, just checking.
Reason I asked, I grew jalepeno and scotch bonnet this year. Both produced well, but the first times neither seemed to have any heat; the last batch at least jalepenos were hot= - a coworker who likes hot peppers could not handle them.