Decided to smoke some NM Barker chiles that were red and ripe, part of a batch trucked in from Hatch, NM. Put 3 pieces of charcoal in the bottom of the coffee can with 1 chunk of hickory on top of the charcoal. Fired up the GOSM on high, both intake vents wide open, exhaust wide open as usual. As soon as the coals got going, I closed the regulator, and the intake vents, and opened the door till temp stabilized at 125Âº-130Âº; the GOSM was in direct sunlight at high noon (next time Iâ€™ll try it in the shade). The chiles were on the top most rack. After 2 hrs, I pulled them for a taste test. Sweetness hits first, 2nd is the smoke flavor, 3rd is some heat. These will get diced up for burritos and the likes.