Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
@bhedges1987 - I can relate to your conclusion based on my one-off experience with the SRF cap. I do have some run-time with the Costco pinwheels (best unrolled for me-but would likely be a difficult sale). All said, give this thread a look. Turned out great. FWIW- sub primal cap steak
@milesvdustin - as you are well-versed in this process, I'm sure the dehydrator is a great finishing device. I don't own one but run the low (around 170*F on the LBGE - once a year adventure at that dome temp) smoking process and it takes a good 24 hours to get them to the dried and ready for grinding look/feel without it. Of course my entire process must be done outside. Never started with frozen but will give it a go this year-mainly habaneros but last year a friend (?) had a goodly amount of Carolina Reapers and that powder will outlast my time on the planet. Enjoy the process-looking good.