The flesh of your pods is a bit too thick to dry by hanging. You'd need a dehydrator. The only ones I dry hanging are the thinner fleshed ones like cayenne, guajillo, lemon drop, etc, which I string up with needle and heavy thread drawn through the stems.
Some people dry the thicker ones in the oven but I haven't tried that. I do like to roast and peel the thick ones, then freeze them in strips for winter use.

I cut mine in pieces small enough to fit between the next shelf above in the dehydrator. You could also use an oven on the lowest setting or if you have low enough humidity, cut them and let air dry, or maybe even a box fan / air filter make shift dehydrator.

Here is a link that might be useful: Alton Brown Box Fan Dehydrator

I use a general purpose food dehydrator I got from Walmart years ago for around $20. Dries anything out overnight. Usually use it to make my own jerky (mmmm... sweet and sour bbq jerky...), but it does just as well on peppers.

Just make sure you either slice them in half length wise first. The waxy coating on the outside of the pepper will prevent proper dehydration (could cut out the stem area and scald them, but thats a lot more work than just cutting them in half).

tsheets, great link! Wonder how many trays high you can go? Guess I'll have to experiment. We coarsely grind the peppers in a food processor and spread them out on the dehydrator trays, once dry we use a Vita Mix to grind to a powder...We also smoke peppers that we slice length wise then dry and grind...

with something like peppers, you can probably go over the recommended number of trays. They dont have nearly as much moisture as say apples or peaches or beef jerky. I have a mid range Nesco and I have used it with 14 trays just fine and probably could have gone more. What I do suggest when using more than 6 or 7 trays is to rotate the trays every 4 or 5 hours. Even the better dehydrators tend to dry better on the top trays or the bottom trays depending on the design.

Remmember the Ronco Food Dehydrator with the the stackable trays, looks like a brown beehive with a heating element in it. Paid like $30 bucks fer it years ago.

I just slice the peppers in half sometimes I save the seeds (my Bhuts), sometimes I leave them in, dry them for two days and then rast them in the oven at 170 degrees for an hour or two and it give them the nice dark carmelized look, throw'em in an old coffee grinder (I use strictly fer pepper powder).

That's It.

Yeah, the boxfan dehydrator is a fun idea, but, reality is for the cost of a few cheap air filters, you can almost buy a cheap dehydrator.