Webers work ok using indirect heat-only a few coals at a time on one side of the Q.
I'd think about any BBQ with the heat not under the pods would work.Just keep the temp. low with a little air flow to carry off the moisture so you don't steam the pods.

darn tootin it'll work, and like smokemaster says, slow and low. i have usually smoked mine for a day, then finish off in a dehydrator. in case you didn't know, thats what chipotle is---smoked jalapenos--i put a heat shield of metal above the coals so the peppers don't get direct heat---good luck and enjoy

thanks! psyched to try it.

I cold smoke chipotles and paprika at 100 degree on my weber smokey mountain smoker.

I use pecan wood for 6 hours and dehydrate 36-48 hours or dried.

t-bob, a fully ripened (red) Jalapeno is called a chipolte not when its smoked

A chipotle is smoked.

Here is a link that might be useful: Chipotle Definition

organicpepper grower, i beg to differ, a red jalapeno is a ripe jalapeno not chipotle, chipotle is a smoked pepper and is usually a jalapeno, or the REAL way to spell xalapeno,

I agree that the common name in america for a red ripe jalapeno that is SMOKED is a chipotle.Some folks however do refer to a smoked pepper as a chipotle...

I tried it with 4 green jalapenos. It worked quite well! I put them in a coffee grinder and have some great smoky smelling pepper powder!