t-bob, Willard expands on what authentic Chipotle in the thread linked below. I don't have any experience with the Little Chief smoker. When I first started smoking peppers I warm/hot smoked small batches on my Big Green Egg. As I started smoking larger volumes I picked up a Bradley Smoker and continued to warm/hot smoke (the smoke element would heat up the smoker to 80F - 100F). A couple of years ago I picked up a Bradley cold smoke attachment and have cold smoked all my pods since then. I personally prefer hickory and pecan but have also had nice results with apple, cherry and maple. How long you smoke them for really boils down to your taste. I smoke mine between 2.5 to 3.5 hours. I finish by drying in a dehydrator set to 95F. Bill Here is a link that might be useful: Chipotle discussed This post was edited by ottawapepper on Tue, Sep 24, 13 at 16:36

I've owned and used many different types of BBQ and smoker equipment over the years. Hands down the best I have ever owned is one called Smokin Tex. It is a heavy duty electric smoker made out of all stainless steel....even the racks. This type of smoker is designed to produce real PIT TYPE barbeque.....as you cook "low and slow" at 225 degrees F. You do not need a water pan and only use one or two small pieces of wood (the size of a chicken egg in its smoke box). Because you cook at a low temperature....it is impossilbe for food to char onto the cooking grills. Accordingly, they are very easy to clean in a dishwasher or by hand. It is IMPOSSIBLE to produce bad pit style BBQ in this smoker. Every thing comes out perfect......each and every time......with absolutely no attention needed for either the food or the smoker. I cooked a 10 pound brisket in my smoker the day before yesterday. Here is the proceure.......just before cooking, season the brisket with a heavy coating of Tony Chacherie's More Spice cajun seasoning (it has less salt in it). Place two small pieces of APPLE wood into the smoker box. Cover the smoker box and the smoker bottom with foil for easy cleaning. Place the brisket in the smoker and insert a thermometer. Set the smoker thermostat to 225 degrees F. Remove the Brisket when the meat temperature reaches 190.....about 9 hours. You do not have to turn or watch the meat. It is truly set it and forget it. The brisket is very tender and to die for good. It is absoultely IMPOSSIBLE to mess up. Same can be said about chicken, ribs, vegetables, and seafood. One note of caution....because the food is cooked at such a low temperature for a long period of time, the fat undergoes a "special" chemical reaction where it gets a wonderful sweet flavor to it that is hard to resist eating. (I'm a chemist so I pay attention to food chemical reactions.) Hamburgers do not shrink when cooked in this smoker and one does not have to cook with smoke. Just don't add any wood. Also, this type smoker makes a great FOOD WARMER..... We Cajuns love to party hard and my smoker comes in real handy as a warmer when we "Laissez les bons temps rouler!! (Let the good times roll.) Again, cleanup is a cinch with this type smoker.....because cooking at a low temperatue simply does not allow the food to bake onto the racks!! I 100% guarantee that you will love this type smoker. My son has an electric Masterbuilt smoker that works on the same principle. It does produce excellent BBQ; however, it is nowhere near as durable or well insulated as the Smokin Tex. Being well insulated allows for cooking in this smoker even in the coldest weather....that is an important plus for me when I want to make me a batch of jerky in the winter. I'm into cold smoking too......absoultely love to smoke all types of cheese in it. Lightly smoked mac and cheese is so good!! I can asssure you that this is not SPAM. I usually hang out on the GW fig forum.....but I really LOVE to cook too. I've attached a link below so that you can see the smoker that I use. I purchaseed a nice cart and many other accessories for mine. These low temperature bbq smokers come in various sizes. There is usually another all stainless steel electric smoker for sale on eBay that is much cheaper than the Smokin Tex and looks very similar to this one. I did not see it in my current search. If interested in this type product be sure to check out other sales sites. Tell your husband that he will produce THE BEST BBQ in town with this type smoker........no joke. Here is a link that might be useful: All Stainless Electric Smoker

cmarlin - if we keep them, I'll clean them, but no paint, I think they look pretty rich and even though old, I actually like them. I think I'll probably put in something like Silestone in a mocha color and it would look great. What will determine whether we keep them is if I can find a good match that will appropriately fit. kelpermaid, I think they painted in the house recently, though I'm not sure - going to try and find out. I know they've lived there for 6 years, so if they are the only people who smoked there in the last 25 years since it was built, at least 19yrs of it had no smokers - but not sure how bad the last 6 years have been. creekside - now you've TOTALLY confused me! In some cases, homes need to dry to the interior. Kilz will prevent that. So will some other products. A spot of Kilz here and there won't hurt anything. Rolling it on all the interior walls may promote mold growth. So, if you are going to use Kilz after cleaning with TSP or something like it, you can't paint everything?? I'm sure I'm not understanding something here - I'll try to read the info on the link you sent - maybe call the co. next week. Carol_from_NY -thanks, I think my cleaning list is growing by leaps and bounds. The way I'm going, I may have to put my mother on the top of the car and tell her to hold on to the luggage rack for the trip up I'm going to have so many supplies to take! Thanks for mentioning the steamer, I have one and wouldn't have remember to think about taking it. I've never heard about putting gum in for smells, that's a new one. I'll try ANYTHING to get the house to normal. Thanks for all you suggested. Well, at this time we are in limbo. Inspections turned up a few problems, two problems that could be major, one that definitely is and has to do with a foundation failure. I am trying to get the owners to agree to fix what's on the repair list I sent them - which isn't everything that needs to be repaired, I took on the cheaper and more easily aspects of it. Will know more next week whether the deal goes through or falls apart. Wish me luck!! Thanks again to all - everyone has been extremely helpful, and it's all appreciated! Oh, one more thing - my Mom was there during the inspection and told me they had a machine running to take the stink out and she thought it smelled better in there - was probably an ozone machine. My nose will decide (if we close on it, that is) THANKS!!!!

rich69b we had a bathroom that did the same thing!!! I didn't know it was potentially from nicotine, there wasn't an odor. I think I washed and washed the walls, and eventually we repainted/upgraded ventilation and the problem vanished. OP -- with older homes it's inevitable that someone smoked in them. The house we're in now had been smoked in during the past, but we were told it had been at least a decade since that time. Who knows, but it doesn't reek of smoke (it does smell like old house). We had ceilings and flooring re-done, carpet removed. I would like to get the ducts cleaned. I would NOT have bought the house if it at any detectable smoker smell, the thought of remediation was overwhelming. Passed on at least one nice place due to the smoker/nicotine presence. You have to decide whether or not you want to take this risk given your severe allergies.