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Preheat your smoker to 170°F (or the lowest possible temperature setting).
Remove the stems from the peppers, then slice them open and discard the seeds.
Cut the peppers into thin, even slices.
Place the sliced peppers on a baking sheet or directly on the smoker grates and smoke for one hour.
Transfer the smoked peppers to a dehydrator set at 130°F and dry for 6 to 7 hours or until they crumble easily by hand.
Grind the dried peppers into a fine powder using a spice grinder, coffee grinder, or mortar and pestle
Place the dehydrated peppers in a spice grinder, coffee grinder, or mortar and pestle and grind until they become a thin powder.
Use instead of store-bought smoked paprika in BBQ rubs. Store in an airtight container in a cool, dry place for up to 4 months.