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Smoker for Chipotle

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Commonwealth said:
This topic really interests me. Understand you guys not wanting to share your secrets but can you point us new people in the right direction?
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Welcome to THP Commonwealth!  
 
Say you have a smoker or a grill that can be converted or used as a smoker.  Get some fresh peppers (ripe work best imo) and smoke them over your choice of wood (I like cherry ad oak, lots swear by pecan) with indirect low heat.  Temps matter - if you're cooking with higher temps you'll smoke roast the peppers in 1-3 hours, but they won't smoke dry they will be smoke roasted.  Lower heat means longer smoke times and you can dry that way too.  Generally for homemade chipotles in my house I will let them ripen till almost falling off the vine, then smoke roast at 220 for maybe a couple hours over cherry.  Then I'll take those peppers and dehydrate them at 95 degrees for several days.  Boom goes the homemade chipotles.  :)
 
Experiment with time and temps in your grill/smoker, try different kinds of peppers and keep in mind thick walled peppers take longer than thin walled, some woods go well and others not so much.  Try and write down your methods with each batch so that when you get the one you really like you can repeat it.  :)
 
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Many years ago I wanted to make a soup that needed chipotles. At that time, canned or dried chipotles weren't available in my area, so I smoked ripe jalapeños on my little dome smoker using very little heat, just the same way that I smoke salmon. After a few hours (3--4) they were nice and smoky but weren't dried out, so I froze them. I know these aren't genuine chipotles, but what I had worked well in the soup I wanted to make. I still use that method. I prefer to use apple, but I'll use hickory if there's no apple available.
 
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