All excellent advice from HFG. Can't go wrong with the above info.
Here are some pics from my very first attempt … and only attempt, so far, at smoking peppers.
These pics are from September 2013. Smoked Scotch Bonnets, Chocolate habs, and maybe some Trinidad Scorpions.
I didn't grow any in 2014. Started out ... then got nothing. Anyway, crappy weather last summer - not very hot.
My intention was to grind into dust after smoking.
So, I
butterflied the peppers just to give it more grill retention .. not falling thru. Some shrinkage ..
They turned out nice and crispy, so grinding was no problem.
I thought I would have to finish them in the dehydrator, but didn't have to.
These were done on my mini UDS, so those are SJ grates. Three levels.
I think the temperature ranged in the 180-220° range. Maybe 2-3 hours or so.
Excellent flavour! Very happy with the results. I used lump charcoal, but can't remember the wood I used.