I would smoke the peppers until they dehydrated. This will preserve them for storage, think of the dried chiptoles you find in the bags in the store. Okay, now think of the ones you find that are soft in the cans with adobo sauce. They were dried first, and rehydrated. So to plump them back up you can put them in water in your fridge, or in a sauce like adobo.
It takes a long time to smoke-dry chipotle style. You can combo smoker/dehydrator. Or you may want to do what SmokenFire said too.
It did look impressive! I will give it a go if I see it.
As far as being made in Mexico they've got some decent hardwoods down there, the pecan tree is actually native to Mexico and used in smoking chipotles. I wonder if any makes it in. Anywho! Keep us posted!
PS. I still don't know how a brick got onto the coal grate! I remember seeing it during a few cooks and thinking it was an odd colored used piece of lump, and I leave those on there when they are still large (lazy, efficient?). After a couple cooks I finally picked it up and was like wtf it's a brick! So it could have been as old as Cowboy (most likely since I've heard of contaminants) but the most recent cooks were Royal Oak, so I won't point fingers. I'll just be on the lookout for bricks now.
It seemed this guy did two tests but did not compile the results. In other words, Cowboy looked like crap, had bits and dust, but it burned well in the end so he rated it high. Who cares if it's half dust? It seemed at the end he forgot all about the first test and was going on the burns.
PS. BGE is made by Royal Oak but they blend hickory into it. So his sniffer was pretty good picking up on the wood smell.
I think the video was fine if you watch the whole thing and make your own ratings. I thought the Royal Oak looked like the best bag pour myself.