It depends on what type of smoke you are getting. I grow peppers in the back yard and at the end of the season do what you are doing. The jalapeños will soak up the smoke so make sure it is a nice clean smoke or go a little shorter on the smoke time before putting them in the dehydrator. I use a stick burner with almond wood and then the dehydrator. They reconstitute fantastically. I found that when I cut off the tops and clean them of seeds the smoke gets in and out. I go about an hour and a half. Anything more and they can get a bit bitter. I would imagine with a pellet smoker, a smoker with wood chips or chiles that were not opened would allow for longer smoking times.
Traeger Pellet w/ add-on Cold Smoker attachment (2008)
Weber-22" Kettle w/SnS Plus (2002)
Brinkman Bullet Smoker (super old)
Little Chief (really, really old)
Kenmore Propane 4-burner w/Searing Station (2015)
Burn Pit (1992)
ThermoWorks Smoke (2016)
ThermoWorks Thermapen (old, waiting to win a new one)
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I smoked a bunch of jalapenos a month ago. 225F for 2 hours on pellet grill. Dehydrated at 140F for, well, (sorry about this part), hours and hours. I didn't really pay attention to this part as I was just testing them as I went along. The finished condition of the peppers I was shooting for was dry, and not pliable at all. Once dried, I ground them down to a powder state for use in my chicken rub.
Try boiling water. Let the water cool just slightly. Then put the dried peppers in the water. Let them rest in the water for 1/2 hour. Pull and pat dry. You will be surprised at how useful they become for sauces/cooking etc.
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