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*.
Smoking good:

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!
Comments
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
I cold smoked them but only for a little while. Next time I'll go like you did, way longer on the smoking portion. I didn't get much smoke flavor in mine.
http://www.nibblemethis.com/2010/07/experimenting-with-chili-peppers.html
But it was a great first try and I'll definitely do it again. Can't wait to see how yours turn out!
Nibble Me This
Plan to vacuum seal the whole chipotles plus grind some up to make a powder for seasoning things.
Hey, I was up your way a couple of weeks ago - a wedding in Pigeon Forge. man, that's a long drive from central Mississippi - about 9 hours (driving fast). Beautiful place. It's been many years since we were last in the Gatlinburg area.
Thanks for the idea.
Recipe: Chipotles Adobados (Chipotle Chiles in Adobo Sauce)
Here's a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they're further puréed, or they can be served as a condiment with enchiladas and other main dishes. Note that this recipe requires advance preparation.
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½ pound dried chipotle chiles, stems removed
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Water to rehydrate
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1 quart vinegar
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1 head garlic, peeled and crushed
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½ cup piloncillo, or ½ cup packed brown sugar
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1 cup roasted and peeled green chile, such as poblano or New Mexican
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2 medium tomatoes, chopped
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6 black peppercorns
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3 bay leaves
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1 teaspoon ground cumin
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Salt to taste
Soak the chipotles in water until they rehydrate, at least one hour, then drain.
In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.
In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.
Yield: About 1 ½ quarts
Heat Scale: Hot
Found it here: http://www.sedonavisions.com/chipotle_profile.htm
BTW, They are in the dehydrator and the smoky smell is awesome. Not sure how the "Princess" (wife) is going to tolerate the smell in the kitchen throughout the day, though. I thought the high humidity outdoors might impede the drying process.
thanks for posting.