drying Chipotles?

[Duke]

I have a commercial grade dehydrator and a commercial grade smoker. I have the equipment to cold smoke and hot smoke. Now, all that being said...
 
The way I've been making chipotles is cut the tips off to allow the moisture to escape, smoke them for 8 to 10 hours and then dehydrate them at 135 until they're 'snap crackle' dry.
 
Am I doing it right? Is there a better way?

 

[dragonsfire]

115f max if you want to preserve the nutrients.

 

[Duke]

115f max if you want to preserve the nutrients.

Will that make for better flavor?

 

[dragonsfire]

In my opinion yes.

 

[Duke]

Thank you, Sir.

 

[The Hot Pepper]

In your smoker use pecan that is the traditional wood for chipotles. 

 

[Duke]

I've done a lot of reading this afternoon. You would think (at least, I would!) chipotles (genuine 'real McCoy') would be easy to find in south Texas. Not so. And not a lot online, either. Some, yes, but not an abundance of choices. I'm seriously considering producing genuine chipotles and making them available to the citizens in my area. I can produce and sell them for much less than what they're going for online.

 

[luvmesump3pp3rz]

Thank you, Sir.

Festus!

 

[Duke]

Festus!

Yup.