ok i have a Q for the chili heads. how do you guys smoke peppers for sauce? i smoke whole jalapenos for eating with dinner but for sauce are they smoked whole or de seeded? i dont want seeds in the sauce. i grow hot ones. i have some habenaro sauce i made 8/27/07 that im ageing for 3 years before re boiling to pureify and bottle. but i have two bushes full of tobasco peppers ripening now. i want to try smoked sauce. there hot. i ate a tiny red one tonight. and i felt like i ate a habenaro. wow it was hot. but not the 45 min burn. maybe 10. lol there to small for the rack. but i do have a mesh rack for jerky. should i use it or just place them on foil. this year i got some serious heat from peppers i grew from a seasoning buddie in texas. i have african fatili, scotch bonnet, and the dredded b-hut jolokia record breakers. heres a pic of them un ripe. thanks in advance. i look forward to hearing your expert tips. thanks.