Wife bought some of these really nice hatch chilies and last night I put 6 of them in the Yoder since I was doing a 225 deg cook on the ribs. Gave them about 3 1/2 hours of smoke and pulled them. So, do we remove the skin and just use the "meat" of the pepper? I've watch several people "roast" these with very hot fire and rotisserie set ups. How do some of you prepare and then how do you store them for future use. I was planning to vacuum seal & freeze them whole? Wife wants to try them in several recipes she's been given.