Well, Jonathan....I've done them many times with good results. I have a Li'l Chief electric smoker that is dedicated to smoking veggies. Early on someone told me NOT to use the regular grill/smoker than has had meat smoked in it as that would impart an off flavor to the peppers. I'm not sure if that's gospel (experts on this list can set you straight) but since I didn't know what I was doing and since I found the little smoker on sale, that's what I use. I wash the peppers and stem them. Then I cut slits in both sides since they are so thick-walled. I don't cut them in half, just slit them so the smoke can get inside. Choice of woods is up to you; I just use what I have around since that little smoker uses stuff that is more like sawdust and I don't buy many different varieties at a time. Put the pepper on the racks of the smoke with room between them for air/smoke to circulate. I use about three 'loads' of chips; more might give them a bitter flavor. I watch them and rotate the racks until they are dried about to the consistancy of dried prunes...still somewhat soft and pilable. I don't like them all crisp and crumbly. Now, that said, at the prune consistancy stage there is still moisture in them so they must be stored in the freezer; they will mold at room temp. I keep them frozen until I need them, shake out a few from the bag (I freeze them on a cookie sheet first, then pack in a vacuum bag ala Food Saver to prevent freezer burn) and put the rest back to sleep ;^) I have kept them that way for more than a year and they are just fine. I'm a pretty novice smoker but this simple system has worked for me. SandyO CH #1146 of the moderate persuasion