Mike Nechvatal wrote:

Well, it looks like my Jalepeno pepper plant will have about a gazillion
peppers. How can I smoke them to make chipotle? Would I use the water pan in
the smoker or do it dry? Any pre-smoking handling required? Remove seeds?
Any recipes/instructions would be appreciated.

Most people don't deseed/devain. I do with most chiles because
it makes them a lot milder which gives me more options later when
it comes to using them, i.e. I can get the flavor without the heat,
which for some dishes might be what I want. If I want more heat I use
cayenne or hab powder.

You can cut them in half lengthwise (they'll dry faster that way)
or just make a few slits lengthwise down the side.

Leave the water pan in because it deflects the heat, but use sand
in it. You want a dry environment.

I do light smoke at about 140-150 F. You want to smoke and dry,
not cook. Burnt is bad in this case so watch your temps. Take them
out when the skin is leathery but not quite brittle. For me this
has taken anywhere from 10-20 hours, depending.

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