- 101 Posts. Joined 11/2012
- Location: Central Virginia
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I found this on a different site: Just lay them out on metal pizza screens (or those cheap grill screens you see in the grilling section of your local market), and smoke for 8-12 hours, depending on the peppers, at between 185-200. The bigger the peppers, usually the longer they take to dry. You can half them lengthwise first to get more surface area. Caution: If you don't dry them thoroughly, they'll mold.
I believe Mesquite is traditional, and works very well.
You can grind them for chili powder or use them whole in adobo sauce.
Here's a post I found here as well: http://www.smokingmeatforums.com/t/80949/how-to-smoke-hot-peppers
The link provided will give you good info.
I haven't done it for a couple of years, but I smoked quartered red bells to make paprika.
If I recall it was about 2 1/2 hours in the 240 to 250 range.
You will have no problems.
Waiting to see your results.
Good luck and good smoking.