I kept my plant small because I'm growing them in containers due to a lack of space.I'm growing several hundred plants.
Mine are pretty hot but I didn't think they were as hot as your discribing.
It's been so hot they dry out as soon as they are ripe so I've been grinding them into powder.
How big are your pods? Mine are about a couple inches long and 1/8-1/4 inch wide.
Now that it's cooling off my plants are acting like it's spring and budding again so I'll probably get a better idea of what they should be like.
I think the pots get too hot with the southern exposure and small root space-no insulation from the heat.
In the next few days I'll be putting mine in a bigger pot along with a bunch of others that are too big for their pots.
Mines got a lot of unopened buds on it now so I'll see what happens in the bigger pot.
I've seen one in the ground that was about 3ft. high and covered with pods.They are almost as like some kind of Tepin or Pequin.Like you said very prolific.
I wonder if they are a hybrid of something like a thai and pequin or bird pepper cross.I haven't decided what they taste like yet.flavor not heat...
I've just had too many peppers lately to check out just one.
I've got a lot of pods from different varieties in separate containers in the freezer for when the harvest is done and I can kick back and enjoy each kind of pepper by itself.
I'll overwinter mine if it doesn't die outside.
Here in Southern Ca. we only have a few weeks in Jan.-March that get cold enough to kill many of my plants.Usually the rain will drown them before the cold will mess them up very bad.

I guess I'll have to eat a few alone to check them out in the next few days to see if I've been missing out on something good.
I think I saw a few that were almost ready to pick on the plant today.
If I have some ripe ones I'll check them out in the next few days and get back to you.

My pods are up to 3" long, about 3/8" around. The big plant is 3ft tall in 12" pot. I have another smaller one that came in the same pot, it was very root bound and was obviously suffering from being "bullied" by the much larger plant. It's in it's own pot now, doing nicely.

I made a little box with a clear mylar lid and fine mesh sides. Covered and filled it in black stickyback to increase heat. Peppers will sit on a bit of netting to get air flow above and below. Going to try to dry and grind as many as possible.

I've never tried to dry a hab before, you think this would do it? Weather permitting....

-HabBob

The guy that has the one I was talking about said they get 3-4ft. high,basicaly like yours.

I dry habs all the time.I'm doing a couple hundred white habs now and just finnished drying some Bhuts and orange habs.Ground them to make about 2/3rds gal. jar of powder.

I think as long as the pods have airflow they'll be ok.
I cut my pods in half to smoke dry or air dry faster.

I put mine in front of a window type air conditiones front intake.They dry pretty well in a day or so.

You have mail about seeds.
My computer recieves mail but won't let me send it for some reason.But it works on the sites pm's.

Mike

Ahh cool. If it works like I hope it should get great airflow with a high temp inside.

Going to inherit my dad's smoker as he's getting a new one. I can't wait. I want to do some spicy rubs like you. Bonbero beef jerky? Hell ya. Smoked yellowtail is awesome also, and I'm not a big fan of seafood.

Updated my page info, it should work now.

-HabBob

You don't want a very high temp. to smoke the peppers or you'll burn them.
Somewhere between 150-200 degrees.
You don't run the smoke all the time either or you'll get a really bitter tasting pod,especially if your using Mesquite for wood chunks.
I use Scrub oak and hickory most of the time.I like the sweetness of hickory and the dry smokey oak taste combination.
One of my smokers has hangers for skewers in it.I like to thread my pods and hang them from the skewers in my verticle smoker to dry them.hanging they dry really fast and I can fit a ton of them in there as opposed to racks stacked in the smoker.I don't have to rotate or stir the pods around like I did when I was using tin foil covered grills in my barrel smoker.

I sent you a PM from this site a couple days ago.Tim couldn't get my E Mail fixed on my puter yet.He was in a hurry and didn't have much time.
Don't know if you got it.

Yellowtail is my favorite smoked fish.Excellent stuff.
Smoked thick pieces of beef jerky are good too but they somehow dissapear too fast.

Smoked Turkey and Ham day is comming up soon too.

When Chuck is on sale buy a whole 20lb chunk.Poke holes in it all over the place at different depths and put garlic,green onion and a slice of hot pepper in the holes.
Rub it down with a hot pepper rub and let it sit in a plastic garbage bag in the fridge for a couple days (to soak everything up) then cold smoke it(200%-250% smoker temp.) for about a day or so (depending on fat content etc.up to 30 hrs.)till it reaches about 180 inside.
Outside will be well done and it'll be like you do prime rib-gets rarer as you cut it.
Put a throw away aluminum pan under the meat to catch the juices so you can cool them in the fridge to take the fat off easier.
Cut it with beef boulion or it will be too smokey tasting and have too much of the rub in it from the meat, reheat it for AU JUICE.Or add flower for gravey.
You can add a dash of onion and garlic powder but usually the spice rub from the meat seasoned it enough.
ou can shred the meat and mix in the sauce for pulled beef sandwiches on a hard roll(soaked with hot juice,covered with a slice of cheese too) or burritos,tostadas etc.