I use an electric smoker too, but have the barrel of another charcoal brinkman that I put on top of the electric smoker, gives me more trays and the peppers and sensative stuff can go up top where it is cooler, but still smoked. Too much heat closer to the pan and smoke wood tray IMHO.
I recently smoked up some yellow onions, garlic, mild red bell peppers, and three red bhut jolokias, on a small brinkman electric smoker using applewood chunks. Then processed it with apple cider vinegar, and a bit of salt, and canned them. Then, about two weeks later, reprocessed and bottled them into 5-oz. woozies. Holiday gifts for unsuspecting victims. Plenty hot, but not unbearable. The peppers are the majority of the recipe, then onions, other stuff.
Three months ago I smoked up a bunch of yellow Jamaican scotch bonnets and make a ferment. Processed that over the holidays, and it's got plenty of bite too, and with some honey, apple cider vinegar, salt, etc, came out killer.