Hi C-H's, >With all due respect to ìSmokeyî the BBQ chef...when youíre making >chipotles youíre not smoking sausages or BBQing ribs, youíre using >low heat and lotís of smoke in a very slow drying process. Quite correct. >Smoking meat or sausages and smoking chiles is not >the same thing. Trust me, a handfull of soggy hickory chips ainít >gonna make it! Agreed. In fact use VERY dry wood to avoid giving chipotles an acrid taste. >What might cause the jalapeno to take on a pungent flavor > rather than a smooth, woodsy character? The pods start out pungent. The slow drying both smokes them and partly caramelises the sugar in the ripe pod. >I found it hard to believe, too, but the proof is in the > tasting. Skepticism aside, it is definitely worth a try. Yes. Enough idle hypothesis. TIme for you to try it! Regards, Cameron.