Step by step instructions for making Daddy's Dreaded Dust of Death or D4. (Powdered, dried chipotle peppers)

You will need:

This will take about 3 months start to finish but you will only spend about 1 1/2 hours actully working

Plant peppers in mid May or as appropriate for where you live. This is a 50/50 mix of Cubanelles and Jalapeneos.
Harvest peppers when they are ready, mid August for me.
Cut off the stem end, halve the peppers and scrape out the pith, seeds and some of the ribs. Be careful, you'll get juices all over your hands, keep it out of your eyes.
Put the peppers in your smoker. 1 1/2 hours of high temperature hickory smoke is my choice. One of these years I'll try mesquite.
Smoke the peppers for 1 1/2 hours at about 350 degrees. The fumes can hurt you, be careful.
The peppers will look like this when you have finished smoking them. Some will be quite crisp, others damp to the touch.
Load your dehydrator with the peppers.
About 24 hours later the peppers look like this. They should be brittle like potato chips.
Load up your spice mill and grind the dried peppers to dust. This is the origin of the term "Dust of Death", you REALLY need to let the grinding dust settle before opening the mill. Inhaling it is rather unpleasant. Doing this part outside is also a good idea.
Store the dust in an air tight container.
This seems like a lot of work but it really isn't, it's mostly fun. I suppose you could buy the peppers and shave a few months off the process. The result is worth the effort, I don't think you could buy anything like this.

Anything that would be improved by a touch of smoke flavor is improved by the addition of D4. Salmon, ribs, shoulder, even hot dogs become something special with a light sprinkling.