I did some a couple of weeks ago, and it's worked
fine. I used a mixture of peach and hickory; I smoked
them for about 8-9 hours then let the fire go out. I
finished them in my dehydrator then next morning,
though I understand that fresh smoked jalapenos are
also good (ie, not smoked to complete dryness, and
stored in the freezer). I've got a second batch that
I'll do this weekend using a different technique
(well, red jalapeno's are only $1/lb at the farmer's
market!) suggested in the Chipotle Cookbook (think
that's the title). I've frozen a bag of jalapenos,
and will pull them out and smoke them - apparently
they collapse and carmelize more, giving a somewhat
sweeter, smokey taste. I just do it in a typical small
water smoker, but I've also smoked stuff in a Weber
(small fire on one side, pan of water under grill). I
forget the temperature I used (probably around 160F),
but if you're interested email me and I'll look it up.
They suggested that the chiles absorb all the smoke
they are going to in 4-6 hours. I also did some
serrano's and Fresno's at the same time.
