Chipotle! (Smoked Chile Peppers), that fantastic flavor!
Those who are interested in both heat and flavor should try smoking chiles. This can add a new element to your culinary arsenal for use in rubs, hot sauces, moles and other sauces.
Prior to the introduction of dehydrators, it was difficult to thoughouly dry thick fleshed chiles. Sun or air drying generally lead to rotting peppers before they would completely dry.
Like meats that are smoke cured for preservation, smoking chiles was a means developed by the Aztecs as a way to dry and preserve thick fleshed peppers.
If you decide to smoke peppers, use a clean grill or smoker. Any meat particles can give your peppers off flavors. It is best to use a new grill / smoker that will be dedicated to smoking chiles.
The key is to maintain a low heat to dry the peppers slowly for maximum flavor and dehydration.
Different types of hard woods can impart subtle or strong flavors into chiles.
I've made chipotles the last 2 years, it adds another use for the peppers I grow and something else to look forward to.