I've been cold smoking cayenne peppers for quite a while so I figured I'd finally share. I use this stuff on just about everything and have to say I may have a slight addiction to it. The smoker is a display model chargriller from Lowes I got for nothing due to slight damage. Cut up a propane tank for a fire box and added some longer legs to make it a little offset. It might not be the prettiest, but it works perfect for cold smoking or regular cooking. I smoke butts and ribs on it quite often as well.
This tray will go for 12 hours no problem.
Smoked cayenne powder and crushed red pepper.
The black caps are a 12 hour smoke and the red caps are an 8 hour smoke. Both over Hickory pellets.
I prefer the 12 hour over the 8 hour smoke. At first I thought the Hickory would be overpowering but thats not the case. This stuff is wonderful!