Thanks for the responses earlier this week and references to older posts. I now have 25 red jalapenos undergoing a slow transformation into Chipotles. Here are the players (24 here, but added one from the garden after pic was taken):
Small fire, pecan chips interspersed with the lump plus a couple of pecan chunks. Spider, spacers, round drip pan and elevated grid. Since the BBQ Guru doesn't have a pit setting below 175*, I decided to attached the pit probe to the dome thermometer, thinking the grid temp would be 20-25* less than the dome temp. Goal was to try to keep grid temp at 150-160*.
Smell SO good ! :woohoo:
Plan is to smoke overnight (12 hours), then transfer to a dehydrator for 12+ additional hours, or until done.
I lifted the dome after about 2 hours (to add some more pecan chips) and got quite a "whiff" of spicy smoke ! :ohmy: :ohmy:
More updates tomorrow!