What final product do you want? I'm assuming you want pods that are dried enough to grind to flakes or powder.
If that's the texture, then there are two other factors: how smoky, and how much toasting
How smoky: hab powder can be strongly smoky and it takes a lot to match the intensity of the hab heat. You can apply a lot more smoke than you typically would use for food.
How toasted: This is where the temperature comes in. These toast and brown like any vegetable. Heat destroys capsaiscin. You can go low and not toast much, though you'll have to cook longer. Or you can go hotter; in the pic the therm says 208 and they're already beginning to show some browning - but that's on a direct rig. which is very tricky for cooler smoking temps. If there's too much heat, you'll approach charring the pods, and you'll lose a lot of the hab flavor and heat.