Smokin' the Habs

I have found a pretty neat way of cold smoking meats and peppers on a
gas Grill . I only use the gas to heat and ignite the Wood, or coals which are in a cast iron pan. the lid is used to control the temperature.
It is quite easy to keep the temperature below 200º, which by any other method is nearly impossible.
these Home grown peppers, will be dehydrated at 140º for several days, and come out with a lite hardwood smoky flavor.