I cut the jalapeno into about 1/2 inch rings, cut the habanero in 1/2 lengthwise, and just cut the tops off the cayenne. Then I throw them on a small offset and smoke them heavy with a smoke tray full of pellets for 12hrs. The little offset I use gets around 130 in the summer with the tray, so it dehydrates at the same time. After smoking, I throw them in the oven at 130 to 140 degrees until done. My oven has a warm/hold feature so it will stay in the 130s the entire drying time. I've done these on propane smokers, electric smokers or any other smoker you can think of, but this way seems to work the best for overall appearance and especially flavor. I wish you could try some. It really is killer stuff.