Hi Jonathan....I've not smoked habs but have done loads of jals to make chipotles and the process would be the same I'm sure. I use a dedicated smoker since long ago I read that one should not use a grill/smoker than has had meat done it in as the grease on the walls of the unit will give the peppers an off-taste. Don't know if that's true but I was a real 'newbie' and wanted to do it right and now that I have the extra smoker, I just use it for vegetables. I bought a small electric smoker...A Lil' Chief...and it works very well. I wash the peppers and, since they are thick-walled, I put a slit into each side. I smoke them over whatever wood I happen to have...apple or hickory. Not mesquite. I like them a little chewy, sort of like prunes, rather than crispy so I just watch them until they are the texture I prefer. I keep them frozen for that reason since they will mold due to the moisture still in them. This is a personal choice; you can sure smoke them until they are crunchy. It's an easy process, you don't have to watch them except to add more wood chips if desired. I usually use two pans of chips and after that smoke is done, just let them dry. Hope this is what you wanted to know. SandyO CH #1146 of the moderate persuasion; chipotles are hot enough!!