I smoked them at 230 degrees Fahrenheit not sure what that translate to Celsius. IT took about 2 hours and I used hickory. Of course you need to adjust for altitude if you live in a mountainous area. I put them on a tray because if the peppers pop open they release alot of liquid. Do not cut the peppers open before smoking. It is amazing how much liquid they hold inside the peppers and it is perfect to mix and little olive oil with and pour over peppers for storing in the frig. I found I really like the flavor of hickory over any other wood. I need to try mesquite wood. My Dad always used mesquite wood. He always went out and chopped and cured his own wood. I am not that ambitious. I go to the desert forest of Home Depot, Smiths, or Smart and Final to get my wood. LOL!!!! Made an omelet with the smoked peppers, green onions, and some smoked Monterrey jack cheese. Great on salads, sandwiches everything. Yum!! I want to smoke some pablano peppers along with the bell peppers next time.