Well, in honor or Cinco de Mayo, I came up with about 50 red jalpanos, 10 green jalpanos, and 4 big pablanos.put them on the egg last night for the 24-30 hour smoke using my 3 tier rack. Will be done tonight. These should last for a while. Now I gotta find that adobo sauce recipe. For info, I do these @ 150 degrees (yes you need a BBQ Guru) with oak, hickory, and pecan. Everyone who can, grabs some when I do them, they are great in all kinds of food - rubs, sauce, bread, hamburgers, mexican, etc. I have even heard of people using them in bread. Good, flavorful, smokey heat.