I have cold smoked reapers etc. for 2 -3 hours, whole, then cut in half and then in dehydrator on very low heat. Works quite wellI can't really give you any definitive answers BUT I can tell you that tiny pea to marble sized peppers were good and smoked and dried in about 5-6hrs. I have thrown them in on mats while doing my rib smokes and they come out nicely without any cutting or splitting.
Your peppers are much larger but I guess I would say to throw one in while you are doing a meat smoke and see how it turns out to give you an idea... should no one give any tips or info :)
It is coming up for the season to plant over here in Australia. This time going for Chocolate Bhutlah and a few more super hots. Grow these in a large flood and drain outdoor hydro system and plant other chilies in the soil. Good to see there are a few more people out there that do the insane things as well.Had frost early in the week , so I picked the rest of the peppers . I did them in the mes 30 no smoke this batch . Ground them up today . Works great .
It is coming up for the season to plant over here in Australia. This time going for Chocolate Bhutlah and a few more super hots. Grow these in a large flood and drain outdoor hydro system and plant other chilies in the soil. Good to see there are a few more people out there that do the insane things as well.