Smoked meat is nothing short of amazing, however, owning and operating a gigantic outdoor smoker is definitely not. Be sure to balance the peppers, so they don’t fall over during the cooking process. Use the tongs to turn the peppers at least once a day until you see them gradually dry out. This will take days, sometimes even weeks, depending on the size of the peppers. Bring your smoker up to 300 degrees and add a little wood for smoke flavor. Smoke the peppers fresh, if at all possible. If you want a really bold smoked flavor cut them in half and lay the open side up with the skin against the racks in your smoker. Put wood chips in your smoker and set to 200 degrees. If you’re using wood though, allow the fire to burn down at night. Smoke for 60 minutes if left whole to achieve a soft chile with some grill marks on the side against the racks. Did it. I wanted to ensure that the vegetables are tender and the onions are shriveling and close to caramelizing. We asked certified grill masters Steven Raichlen and David Guas to … If you’re using an electric smoker, you can turn it off at night. Make sure your smoker is ready for the peppers. Once the smoker is up to temperature, place the peppers on a wire rack or set them straight on the grill grate. It will take approximately one hour for the stuffed peppers to cook. I just used an aluminum pan with lots of holes poked into it. The time it takes to fully smoke the vegetables does vary on how much food is in the smoker, the ambient temperature and how well the smoker maintains the heat. EDIT. Grill or smoker – some people like to smoke their peppers right on the grill, but not all grills offer this option. For me, it took a good 3-3 1/2 hours. Alternatively, you could start out in the oven, but this step does not allow you the chance to actually add smoked wood flavors. I soaked the chips and the peppers, and I was glad I did. In my Weber charcoal grill I didn't have tons of temp control, and some of them got a little charred even with soaking.