-> 'Twas wonder as I often do ( if you could get paid for day dreaming I -> would be a squillionaire), about the logistics and practicality of -> trying to create a pseudo-chipotle out of those "long red cayenne" -> chiles. The ones I can get are about 7"- 8" long and really thick and -> juicy flesh. Any comments?? x Dunno, but it sounds delicious. 'Course, there'd be the question of what to call it; smoked jalapenos are chipotles and smoked serranos are called moritas here (I say "here" because I know how terminology can vary), so smoked cayennes would be.....? x And hey, besides jals, habs and serranos, what peppers *could* you smoke-dry whose flavor would hold up well? x Keep on rockin', Rain @@@@ \\\\\