Took some of the last harvest of jalapenos from the garden out of the freezer, sliced them in half and threw them on the MES. I had about 3 1/2 gallon bags that fit on the 4 racks and ended up with about one gallon bag almost full when everything was said and done. I still have another 4 bags or so of them to deal with. I started them out at 160 degrees but the bottom layer was starting to burn so I turned it down to 120. It took about 26 hours to get them to the consistency I wanted. I ran 2 full loads of an apple/pecan mix from Todd in the AMNPS. The smoke flavor is strong but not overpowering. I chopped up 2 with some onion, garlic, avocado, tomato, lime, and cilantro and it makes an amazing guacamole. They are so much better than the ones you buy at the store. I think I will make the rest of these into an adobo sauce and the next batch maybe grind half of them and leave half of them whole to add to whatever. Its probably going to add another flavor to the next batch of jerky or pork butt I smoke.