I'm entering into my second annual 4 month smoking season (If I'm very bad, I'll have to STAY in Seattle when I die). With a solid year of lessons behind me, I've moved beyond the concepts of temperature control (use less charcoal) and patience (add more charcoal), and now I'm working on rubs, glazes, mops, and sauces. At the core of this is the search for great ingredients. You see, it turns out there's more than one kind of spicy pepper powder from which to choose. Of course, I already have cayenne (I keep a shaker of it on the table, for everything). I've also got ancho and chipotle. Perhaps you guys could tell me about some other peppers that are worth having in the smoking arsenal, as well as what you use them for specifically.