How to turn poblanos into anchos?

[Andrrr]

I know someone out there can save me from wasting any more time scouring the web for an answer. If this topic exists elsewhere just provide a link and I’ll see myself out😂
This really could apply to any pepper I suppose but I have a poblano plant that has decided to bestow upon me a bountiful harvest, so much so that I’d like to take a stab at making some ancho chiles. These peppers are still on the plant.
Some say they should be smoked for a bit before drying, others say just dry them. Some say it’s ok to dry them green, others say wait till they ripen to red. Some say cut them in half to aid in the drying process, others say whole. Some say dehydrate at 130, others say smoke at 225-250F till done. What’s a poor WI boy to believe?
I should add what my tools are:
It’s not exactly a hot and dry environment around here so I’m somewhat doubting that air drying is an option.
I don’t have a dehydrator so that can’t be a solution, although I’m not totally opposed to buying one if I have to because MCS.
I’ve never temp’d my oven but on paper the lowest it will go is 170F.
That leaves me with my smoker, a WSCG. I can hit and maintain just about any temp I need to but I wonder about airflow.

So what help can you offer a chile noob on how to turn my poblanos into a nice big batch of anchos?
Thanks in advance!

[Mosca]

Well, in Mexico they are ripened to red and then sun dried until leathery. Unfortunately Wisconsin’s climate is not Mexico’s.

Edit: but maybe a sun lamp?

[ItsAllGoneToTheDogs]

can always do oven on low with a wood spoon to keep the door cracked I would think

[58limited]

This is what I do when making jerky. I've also dried the seeds and skins strained from my hot sauce this way. I then grind these dried pepper leavins to make an awesome substitute cayenne pepper.

[Andrrr]

I broil this way, I suppose it would just take some time to figure out what temp I’m at, but what temp SHOULD I be at?

[texastweeter]

140°

[texastweeter]

Ripen to red, split in half since you got airflow and humidity issues, smoke at about 140° until dry. Same process turns jalapenos into chipotle. I make all my own chii powders from chilis grown at the farm. I'd suggest getting a dehydrator and transferring to them after a couple hours if you can't get the airflow in your smoker to dry them out.

[texastweeter]

LEM products are all I buy in that catigory.

[Bkhuna]

I wouldn't want my poblano's to taste like smoke, but the dehydrator sounds like it would work.

[CaptainMike]

This is what I do. I use a Bradley smoker then finish in a dehydrator.

[Oak Smoke]

Dang I wish you were closer I’d loan you a 9 tray dehydrator. Once you get one you discover how many things you can dehydrate. I know there are people who make jerky in their ovens so you should be able to dry your chilis. Sounds like time to invoke YouTube.

[Andrrr]

I just knew this was going to involve buying more stuff!
Thank you. Learn me, if you will, what should I be dehydrating? I make the free side jerky already and it’s good, so much so that I’ve been considering getting a pellet grill just for the capacity, but I’m always up for a better multi-tool

[Oak Smoke]

In the spring plant an herb garden that will give you lots of stuff to dehydrate and leave you with great herbs. I love dehydrated fruit, bananas, apricots, and strawberries. Jerky in a dehydrator so much easier than any other way I’ve used before. I’m sure an internet search would yield much more.

[barelfly]

are you asking us to help you spend your money again

[Andrrr]

No, but yes. Maybe no, but eventually, probably 🥃

[Bkhuna]

A definite maybe. I like that.

[Uncle Bob]

Can't resist the opportunity to enable MCS, you're welcome.
I've got a batch of Anaheim peppers (same genus as Hatch for those unaware) in my dehydrator right now. Last week dried a batch of basil (not cost effective, but rewarding). At other times we do jerky. As said above, when you've got one there are many things you can play with.

[Draznnl]

Forget trying to rig up something with your oven and a spoon or buying a dehydrator. In fact, forget the whole idea of making nachos entirely. You have a bunch of poblanos, there’s only one thing to do: have a chilis rellenos dinner party. Stuff ‘em, bread ‘em, fry ‘em, and eat them up.

[Andrrr]

I started growing them in the first place because I wanted to make chili rellenos. I’ve made them the last couple years, but I’m taking a year off because they’re so dang tedious. Maybe next year

[TripleB]

Had a Chile relleno last night for din din. So good.