Smoking went perfectly. I finished smoking them today. I'd guess, due to randomness of the smoke, that it took about 10 hours to fully dry them. I kept the heat really low (one out of 9 holes open on the bottom of the weber smokey mountain, just barely cracked at the top). I didn't measure temps, but I've smoked like this before and it's between 125 and 150F. They were all perfectly dry. Not charred. It really didn't take much stirring, though every few hours I'd toss them around with the tongs.
I put them into the food processor for about 20 seconds, then strained to get some powder and some flakes, as pictured below. Man o man, if you don't like sneezing and having severe nasal drip, wear a mask and/or do it outside.
The resulting powder is hotter than they chili powder and the cayenne powder in my spice drawer. The flakes are quit a bit spicier than your standard red chili flakes.
