I grow jalapenos every year and let them ripen. Once they're red and sweet and hot, I pick them. I get about a dozen every week this time of year from my one plant. Usually I smoke-dry them whole, but I got a late start today so I sliced them in half.
I fired up the Weber kettle with just a little bit of lump charcoal and two large chunks of pecan. Chiles were arranged on the opposite side from the fire. They'll smoke until dark when they go into the convection oven set to it's lowest setting overnight.
Smells good outside today.